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Excitotoxins are a class of chemicals (usually amino
acids) that overstimulate neuron receptors. Neuron
receptors allow brain cells to communicate with each
other, but when they’re exposed to excitotoxins, they fire
impulses at such a rapid rate that they become exhausted.
Several hours later, these depleted neurons die. Scientists
have noted this effect particularly in the hypothalamus
and temporal lobes – the parts of the brain that control
behavior, emotions, onset of puberty, sleep cycles and
But brain cells aren’t the only parts of our bodies that are
being revved up. Excitotoxins also do a very good job of
exciting our taste buds. And that makes them very
attractive to the food industry. The chemicals in
excitotoxins stimulate the taste cells in the tongue, causing
the flavor of the foods we eat to be greatly enhanced.
Soups, snacks, sauces, gravies, many low-fat and
vegetarian processed foods – manufacturers often pack
them with “flavor enhancers” in an effort to make them
Many people do experience headaches (including
migraines), rashes and “hangover” symptoms after
consuming foods that contain excitotoxins. Research
strongly suggests that regularly consuming excitotoxins
over an extended period of time can destroy significant
numbers of brain cells and lead to serious health
problems, including seizures and strokes. Excitotoxins
have also been linked to human neurological disorders
such as multiple sclerosis, Alzheimer’s disease and
by Dr. Edward Group DC, NP, DACBN, DCBCN, DABFM
The 6 Most Dangerous Excitotoxins
|The Many Faces of MSG
As a general rule, the more a food is processed, the more likely it is to contain MSG. Foods that
commonly use MSG include potato chips, flavored crackers, canned soups, dry soup mixes, canned
meats, diet foods, soy sauces, salad dressings, cured meats and poultry injected with broth.
But reading the labels won't always help you. When a food product is 99 percent pure MSG it is called
"monosodium glutamate" by the FDA and must be labeled as such. However, when a food product
contains less than 99 percent MSG, the FDA doesn't require that the MSG be identified. So it often
appears on labels in various disguised forms, such as "hydrolyzed vegetable protein," "spices" and
"natural flavoring." Here's a quick list of potentially suspect ingredients to watch for (when in doubt,
call the manufacturer to inquire).
Ingredients that may contain 30 to 60 percent MSG:
hydrolyzed vegetable protein; hydrolyzed protein; hydrolyzed plant protein; plant protein extract; Ingredients that may contain 12 to 40 percent MSG:
sodium caseinate; calcium caseinate; yeast extract; textured protein; autolyzed yeast; hydrolyzed
oat flour; Accent.
malt extract; malt flavoring; bouillon; broth; stock; natural flavoring; natural beef or chicken
flavoring; seasoning; spices.
Ingredients that may contain some MSG:
carrageenan; enzymes; soy protein concentrate; soy protein isolate; whey protein concentrate;
- FDA backgrounder #BG-9516 (available at www.cfsan.fda.gov/~lrd/msg.html) and In Bad Taste: The MSG Syndrome, by George R.
|Grand Junction, Colorado
Copyright 2010 - 2017 The Food Alternative
All rights reserved
|Renee’ Calder, CNT, MNT
Applying the Science of Nutrition to the
Art of Healing on the Western Slope of Colorado
Disclaimer: Nutrition Therapy is not intended as a diagnosis, a treatment, a prescription, or a cure for any disease either mental or physical,
and is not intended as a substitute for regular medical care. Nutrition therapy does provide nutritional evaluation, balanced diet planning,
nutritional supplement suggestions and lifestyle recommendations for the purpose of enhancing health.
The mainstream medical establishment apparently does not know the cause of Parkinson’s disease, but it has
been linked with heavy metal exposure and excitotoxins. N-methyl-D-aspartate (NMDA) receptors in the
brain are responsible for the excitotoxicity associated with Parkinson’s disease. Aspartate is one of the main
components that is released when aspartame is metabolized, and it directly effects the NMDA receptors.
Regular intake of aspartame damages those receptors, and can eventually lead to Parkinson’s disease.
It is known that Parkinson’s disease occurs whenever the dopamine-related nerve cells inside the brain are
decimated. With dramatically decreased dopamine, the nerve cells in the effected part of the brain cannot
properly transmit messages. In studies, aspartame has been shown to decrease dopamine levels in the brain
to induce the unmistakable neurological decline that is seen in Parkinson’s patients. A troubling study from
the Norwegian University of Science, verified aspartame as an excitotoxin, and as a neurotoxin that is
particularly dangerous to children. None of this is ever mentioned by either the Michael J. Fox Foundation,
nor any mainstream media outlets, who avoid the topic of aspartame.
Aspartame will cause the death of brain cells and damage to the brain neurons without any other implicating
factors. It is a pure poison that is sometimes used to kill ants, and it is known to be the surest way to cause
brain tumors in laboratory rats. Some cancer studies have used aspartame to intentionally induce cancers in
laboratory rats, for the purpose of later testing anti-cancer drugs. Aspartame is chosen because it is so
reliable at producing cancers in high dosages. In addition to its ability to cause Parkinson’s disease, it may
also cause multiple sclerosis, diabetes, fibromyalgia, reduced intelligence, obesity, asthma, muscle spasms,
and a total of 92 symptoms that even the F.D.A. was forced to confess. There is a great irony that obesity is
one of the side effects of aspartame, considering it is used exclusively in diet products. The same chemical
industry that produces this poison is the industry that sells even more lucrative treatments for the
aftermath, so it is a case of one hand washing the other. Therefore, the cure will not be found anytime soon.
In January of 1980, the F.D.A. advisory board banned aspartame, because their research showed that it
caused brain tumors. This decision could only be overturned by the commissioner. Then, in November 1980,
Donald Rumsfeld was hired as part of the transition team for President Ronald Reagan, prior to which, he had
been the President of Searle (the company that created aspartame). On the first day of the new
administration, the previous F.D.A. commissioner’s authority was suspended, and Rumsfeld assigned Dr.
Arthur Hayes as the new head of the F.D.A. Hayes was previously just a defense contractor, but he had a
close relationship to Rumsfeld because they had worked together under the Nixon Administration in close
contact with the President of Pepsico. Hayes’ first decision was to approve aspartame for dry foods, and by
the end of 1983, he had approved aspartame for soft drinks too. He was later forced to leave the agency,
due to media pressure for his acceptance of corporate “gifts”. The defense contractor then went to the
Searle public relations firm as its “senior medical adviser”. Shortly thereafter, Monsanto purchased Searle.
Rumsfeld received a $12 million “bonus” for his help in ram-rodding the F.D.A. into unbanning aspartame.