MSG! OMG! This is a reprint of a past Newsletter that did not make it into our Blog. The Newsletter is dated, but the subject MSG’s gets more important every day they are allowed in our Food System.

Aquaponics USA/World
June 2016 Newsletter
Table Of Contents
MSG is an Excitotoxin!
What is MSG?
Why is MSG Dangerous?
How Do We Avoid MSG?
MSG Hides Out In These Ingredients!
How To Drop Packaged Food Like A Hot Potato

A Word From Our Editor, Grace Sylke
MSG is one of the worst food additives on the market today, and to think it almost got away from us.
You’re not going to believe WHY the Big Food Sharks are putting it in our food.
If you don’t read any other part of this Newsletter, read that part because it really brings home what’s going on in our Food System and WHY.


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Obesity In America Part 14


We’ve just run smack dab into yet another horror story nightmare regarding an additive in our food supply that is also connected to obesity and has long been considered GRAS (Generally Recognized As Safe) by the FDA. That Freddie Krueger lurking in our food supply is called MSG and the story behind it is really frightening as MSG is hiding in just about everything disguised by different names and, therefore, not labeled.
This is our Obesity In America Series, Part 14, and maybe this time we’ll actually be able to conclude this seemingly endless subject. We can’t believe that slippery, sneaky MSG almost escaped our scrutiny in this Series until now. So let’s get on with exposing it for what it is–another dangerous Excitotoxin.

Excitotoxins Excite Brain Cells To Death!

If you’ve been following our Newsletters, in August of 2015, we wrote all about Excitotoxins that just like Freddie Krueger can actually kill brain cells by exciting them to death. One of these most infamous brain cell killers is Aspartame, which is often delivered to the body in the form of artificial sweeteners. Dr. Russel Blylock, MD has written a book that explains this brain excitation phenomenon in great detail. It’s called “Excitotoxins: The Taste That Kills”, and we highly recommend it.

You can also watch two of Dr. Blylock’s You Tube lectures on the dangers of MSG right here.

Excitotoxins: The Taste That Kills (The dangers of MSG) Dr. Russel Blaylock
Excitotoxins: The Taste That Kills (The Dangers of MSG) Dr. Russel Blaylock
Excitotoxins: The Taste That Kills/ The Dangers of MSG Part 2
Excitotoxins: The Taste That Kills/ (The Dangers of MSG) Part 2, Dr. Russel Blaylock
So what’s another thing that the Excitotoxins have in common? They all look alike. They are all white, crystals that look just like sugar as seen on Dr. Blylock’s Book Cover below.

So exactly what is MSG?

” Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid , one of the most abundant naturally occurring  non-essential amino acids . Monosodium glutamate is found in tomatoes , Parmesan cheese , potatoes , mushrooms , and other vegetables and fruits. MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared by Japanese biochemist Kikunae Ikeda, who was seeking to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.” (Quote taken from Wikipedia page entitled Monosodium glutamate)
Before we move on, let’s clarify some of these scientific terms:
Amino Acids are the building blocks of protein. They are important because protein plays a crucial role in almost all biological processes. Much of our cells, muscles and tissue is made up of amino acids.
“The Non-Essential Amino Acids are amino acids that can be produced by our body.” (Quote taken from Cholesterol and Fat Database article entitled “Non-Essential Amino Acids: Definition and Functions” ). Their uses and functions in our body are equally as important as the essential amino acids. The difference is that the essential amino acids can only be found in our food.
Umami is a Japanese word that means “pleasant savory taste”, and it has been added to the other four basic tastes–sweetness, sourness, bitterness and saltiness– by that Japanese chemist, Kikunae Ikeda who became a rich man when he invented MSG in 1908.
In its natural bound form, MSG is beneficial and harmless. When MSG is bound, it is linked into the chain of protein in the body. It exists in its natural form in the body and in many common foods, vegetables and fruits. But just like with the other man-made chemical toxins, once MSG is either created chemically or unbound, freed, it becomes a dangerous neurotoxin and it turns into a neurotransmitter triggering nerve cells to fire. Big Food manufacturers free MSG by hydrolyzing (splitting the amino acids apart) vegetable protein or by fermentation of glucose from starchy foods. (Research for this paragraph has been taken from the MSG Truth website, What Exactly is MSG?)
So why does Big Food add MSG to our Food Supply?

“There are several reasons:
  • “MSG tricks your tongue into making you think a certain food is high in protein and thus nutritious.  It is not a ‘meat tenderizer’.  It is not a ‘preservative’.  The food industry is trying to confuse the issue by focusing on the ‘fifth’ taste sense they call umami.  Free glutamic acidis detected by the taste buds as a simple way to signal the presence of protein in a food, just as there are fat receptors to detect fats and receptors that sense carbohydrate or sweet flavors.  The purpose is to help us discern real food from inedible matter.  It changes your perception of not simply taste but the nutritious qualities of what you put into your mouth.  However, and here is the main problem with free glutamic acid – It is the very same neurotransmitter that your brain and many organs including your ears, eyes, nervous system and pancreas in your body use to initiate certain processes in your body.”
  • “MSG stimulates the pancreas to produce insulin.  So many diets these days are concerned about the Glycemic Index of foods and yet none of them address the fact that MSG and free glutamic acid stimulate the pancreas to release insulin when there doesn’t even have to be carbohydrates in the food for that insulin to act on.  The food industry has found their own ‘anti-appetite suppressant’.  It’s a convenient way to keep consumers coming back for more.   The blood sugar drops because of the insulin flood.  And you are hungry an hour later.  Sound familiar?”
  • “The body changes excess glutamate to GABA.   GABA may be addictive.  It is calming and affects the same receptors in the brain as valium.” [You’ll be hearing more about GABA in another Newsletter]
  • “Cost.  The illusion created by adding MSG to a food product enables the food processor to add LESS real food.  The illusion of more protein in a food allows the food producer to put LESS protein in it.  The consumer perceives the product – say chicken soup – to have more chicken in it than is actually there.  Example:  A well-known brand of dehydrated chicken noodle soup.  Is that chicken in there, or a piece of confetti?” (Quotes taken from the MSG Truth website, “What Exactly is MSG?”)

Why is Unbound MSG so Dangerous to the Human Body?

No wonder they’re putting MSG in practically everything and disguising its name so it’s unrecognizable. MSG is Big Food’s panacea to turn us into a bunch of sick, obese gullible Americans thinking were getting nutrient rich food that’s actually more akin to cardboard.

So, now that we know it’s practically everywhere, let’s look at why unbound MSG is so dangerous to the human body. Firstly, it’s important to know that “humans are 20 times more sensitive to MSG than monkeys, 5 times more sensitive than rats. We have glutamate receptors on every major organ, hard-wired into our brains, and even on the tip of our tongue! That means that one fifth the level of MSG used to cause obvious brain damage to a rat will do the same to you.

It turns out that MSG is especially harmful to pregnant or nursing mothers because infants and young children are four times more sensitive to MSG than adults!” (Quote taken from the Food Renegade website article entitled “MSG Is Dangerous–The Science Is In”)
Here’s what Dr. Blaylock has to say about MSG and our brains:
“Many studies have shown that glutamate plays a major role in how the brain is formed during development. There is a programmed rise and fall in brain glutamate levels during brain formation, which occurs in humans not only during intrauterine life, but until the age of 27.
This oscillation in brain glutamate is very critical, and any disruption in glutamate levels has dire consequences. It has been shown that during pregnancy, a diet high in MSG increases the developing baby’s glutamate levels to those twice as high as the mother’s. This can significantly alter how the baby’s brain forms and functions.
Very high MSG intake (of any excitotoxin) can cause abnormal learning, addiction risk, and behavioral, emotional control, and endocrine problems later in the baby’s life.
We now know, for instance, that glutamate is the main control neurotransmitter for the hypothalamus. This section of the brain controls most of your hormones, eating behavior, temperature control, pain regulation, and sleep habits, as well as the autonomic control of your heart, GI tract, lungs, and bladder. When animals are fed MSG early in life, they develop severe abnormalities, which include a short stature, small endocrine organs (pituitary, adrenal glands, thyroid, ovaries, testes and pancreas), and a high risk of seizures and impaired learning.” (Quote taken from Dr. Blaylock’s book entitled, “Excitotoxins, The Taste That Kills”)

Dr. Blaylock goes on to explain that:

“When an excess of food-borne excitotoxins, such as MSG, hydrolyzed protein soy
protein isolate and concentrate, natural flavoring, sodium caseinate and aspartate
from aspartame, are consumed, these glutamate receptors are over-stimulated, pro-
ducing cardiac arrhythmias.
When magnesium stores are low, as we see in athletes, the glutamate receptors are so
sensitive that even low levels of these excitotoxins can result in cardiac arrhythmias
and death.” (Quote taken from Dr. Blaylock’s book entitled,  “Excitotoxins, The 
Dr. Mercola explains that “many other adverse effects have also been linked to regular consumption of MSG, including:
  • Obesity [Notice, Obesity is at the top of the List]
  • Eye damage
  • Headaches
  • Fatigue and disorientation
  • Depression

Further, even the FDA admits that ‘short-term reactions’ known as MSG Symptom Complex can occur in certain groups of people, namely those who have eaten ‘large doses’ of MSG or those who have asthma.”

“No one knows for sure just how many people may be ‘sensitive’ to MSG, but studies from the 1970s suggested that 25 percent to 30 percent of the U.S. population was intolerant of MSG — at levels then found in food. Since the use of MSG has expanded dramatically since that time, it’s been estimated that up to 40 percent of the population may be impacted.” (Quote taken from Dr. Mercola’s website article entitled, “MSG: Is This Silent Killer Lurking in Your Kitchen Cabinets”)

This is especially true because “the effects of MSG are cumulative. Just because you don’t react to MSG now, doesn’t mean you won’t later. According to Dr. Russell Blaylock . . ., sensitivity to MSG builds up in our bodies until we reach what he calls our ‘threshold of sensitivity’. That’s because MSG overstimulates our nervous system – exciting our nerves and causing an inflammatory response. With time, these repetitive inflammatory responses cause our nerves to start producing more and more nerve cells that are sensitive to this kind of stimulation. The more overly-sensitive nerve cells we have, the stronger our immediate response to MSG will be.”

(Quote taken from the Food Renegade website article entitled   “MSG Is Dangerous–The Science Is In”)

How Do We Avoid Eating MSG?
Avoiding MSG is a rather daunting task because it’s disguised and hidden in lots of other additives and, therefore, NOT Labeled. Here’s how the Big Food Sharks get away with not labeling MSG.
“MSG hides in more than 40 other FDA-approved ingredients. Because the manufacturer didn’t add an ingredient called ‘monosodium glutamate,’ they can ‘truthfully’ claim ‘No MSG added’ [the operative word here is ‘added’] on their label. Yet, nothing is stopping them from adding ingredients that contain MSG. In that case, the manufacturer only has to list the name of the actual ingredient added, not the ingredients within that ingredient.” It’s a dangerous loop hole that needs to be closed by aware and active consumers.
“So, they can say a food includes ‘spices’ or ‘flavorings’ when that spice mix includes MSG. They can say the food includes ‘yeast extract’ or ‘hydrolized soy protein’ without telling you that the process of creating those ingredients also creates processed free glutamic acids (also known as MSG).” (Quote taken from the Food Renegade website article entitled   “MSG Is Dangerous–The Science Is In”)

Thanks to the Truth In Labeling website, we have a Resource to Help Us Identify All the Ingredients that also have MSG!

In order to out smart the Big Food Sharks, we have to get wise and be willing to take the time to read labels. Again thanks to Truth In Labeling, here are ALL the other culprits, the Freddie Krueger clan, that also contain MSG. And YES, it’s a mind-blowing list! If you start with this ALWAYS group first and get familiar with these names or carry the list around with you when you shop, that would be a good start. You can find this List in Table Format on the Truth In Labeling website.
“Names of ingredients that ALWAYS contain processed free glutamic acid:

Glutamic acid (E 620)2  Glutamate (E 620)

Monosodium glutamate (E 621)
Monopotassium glutamate (E 622)
Calcium glutamate (E 623)
Monoammonium glutamate (E 624)
Magnesium glutamate (E 625)
Natrium  glutamate
Anything “hydrolyzed”
Any “hydrolyzed protein”
Calcium caseinate,  Sodium caseinate
Yeast extract,  Torula yeast
Yeast food, Yeast nutrient
Autolyzed yeast
Textured protein
Whey protein
Whey protein concentrate
Whey protein isolate
Soy protein
Soy protein concentrate
Soy protein isolate
Anything “protein”
Anything “protein fortified”
Soy sauce
Soy sauce extract
Anything “enzyme modified”
Anything containing “enzymes”
Anything “fermented”
Anything containing “protease”
Names of ingredients that OFTEN contain or produce processed free glutamic acid during processing:
Carrageenan (E 407)
Bouillon and broth
Any “flavors”  or “flavoring”
Natural flavor
Citric acid, Citrate (E 330)
Anything “ultra-pasteurized”
Barley malt
Malted barley
Brewer’s yeast
Pectin (E 440)
Malt extract
The following are ingredients SUSPECTED of containing or creating sufficient processed free glutamic acid to serve as MSG-reaction triggers in HIGHLY SENSITIVE people:
Corn starch
Corn syrup
Modified food starch
Lipolyzed butter fat
Rice syrup
Brown rice syrup
Milk powder
Reduced fat milk (skim; 1%; 2%)
most things “low fat” or “no fat”
anything “enriched”
anything “vitamin enriched”
anything  “pasteurized”
Balsamic vinegar
certain amino acid  chelates ( Citrate, aspartate, and glutamate are used as chelating agents with mineral supplements.)
The following work synergistically with MSG to enhance flavor.  If they are present for flavoring, so is MSG.
Disodium 5′-guanylate (E 627)
Disodium 5′-inosinate (E-631)
Disodium 5′-ribonucleotides (E 635)
(1) Glutamic acid found in unadulterated protein does not cause adverse reactions.  To cause adverse reactions, the glutamic acid must have been processed/manufactured or come from protein that has been fermented.
(2) E numbers are use in Europe in place of food additive names.”
Here’s How It Works! Thank You, Truth In Labeling for telling this story.
“Low fat and no fat milk products often contain milk solids that contain MSG and many dairy products contain carrageenan, guar gum, and/or locust bean gum.  Low fat and no fat ice cream and cheese may not be as obvious as yogurt, milk, cream, cream cheese, cottage cheese, etc., but they are not exceptions.”
“Protein powders contain glutamic acid, which, invariably, will be processed free glutamic acid (MSG).  Individual amino acids are not always listed on labels of protein powders. If you see the word ‘protein’ in an ingredient label, the product contains MSG.”
“At present there is an FDA requirement to include the protein source when listing hydrolyzed protein products on labels of processed foods.  Examples are hydrolyzed soy protein, hydrolyzed wheat protein, hydrolyzed pea protein, hydrolyzed whey protein, hydrolyzed, corn protein. If a tomato, for example, were whole, it would be identified as a tomato. Calling an ingredient tomato protein indicates that the tomato has been hydrolyzed, at least in part, and that processed free glutamic acid (MSG) is present.”
“Disodium guanylate and disodium inosinate are relatively expensive food additives that work synergistically with inexpensive MSG. Their use suggests that the product has MSG in it. They would probably not be used as food additives if there were no MSG present.”
“MSG reactions have been reported from soaps, shampoos, hair conditioners, and cosmetics, where MSG is hidden in ingredients with names that include the words ‘hydrolyzed,’ ‘amino acids,’ and/or ‘protein.’  Most sun block creams and insect repellents also contain MSG.”
“Drinks, candy, and chewing gum are potential sources of hidden MSG and/or aspartame, neotame. and AminoSweet (the new name for aspartame). Aspartic acid, found in neotame, aspartame (NutraSweet), and AminoSweet, ordinarily causes MSG type reactions in MSG sensitive people. (It would appear that calling aspartame ‘AminoSweet’ is industry’s method of choice for hiding aspartame.) We have not seen Neotame used widely in the United States.” To read more about Aspartame, Neotame and NutraSweet, click over to our August 2015 Newsletter.
“Aspartame will be found in some medications, including children’s medications. For questions about the ingredients in pharmaceuticals, check with your pharmacist and/or read the product inserts for the names of ‘other’ or ‘inert’ ingredients.”
“Binders and fillers for medications, nutrients, and supplements, both prescription and non-prescription, enteral feeding materials, and some fluids administered intravenously in hospitals, may contain MSG.”
“According to the manufacturer, Varivax-Merck chicken pox vaccine (Varicella Virus Live), contains L-monosodium glutamate and hydrolyzed gelatin, both of which contain processed free glutamic acid (MSG) which causes brain lesions in young laboratory animals, and causes endocrine disturbances like OBESITY and REPRODUCTIVE disorders later in life.  It would appear that most, if not all, live virus vaccines contain some ingredient(s) that contains MSG.”
“Reactions to MSG are dose related, i.e., some people react to even very small amounts. MSG-induced reactions may occur immediately after ingestion or after as much as 48 hours.  The time lapse between ingestion and reaction is typically the same each time for a particular individual who ingests an amount of MSG that exceeds his or her individual tolerance level.”
“Remember: By food industry definition, all MSG is ‘naturally occurring’. ‘Natural’ doesn’t mean ‘safe.’  ‘Natural’ only means that the ingredient started out in nature, like arsenic and hydrochloric acid.”(All Lists and Quotes in this section are from The Truth In Labeling website)
Every time we write one of these Newsletter, we succeed in blowing our own minds. What this really means, especially for us gals who, for the most part, are still responsible for feeding our families, is we really need to return to the basics and get back to cooking from scratch. I know that’s hard; but once we realize just how awful the packaged food is that we’re buying, we’ll be able to make the change one wise woman at a time. It really could become a critical mass of wise women very quickly given the right motivation. What could be the motivation? A whole lot of economically wise men are predicting a world-wide financial collapse in the near future including the end of the dollar as the world’s reserve currency. That would do it; and that would be the positive outcome of what otherwise is a devastating prediction.
Once we walk away from the poison that the Big Food Sharks are dishing out, they will either have to stop putting poison in their offerings or go out of business. We are supporting our own demise including our obesity epidemic, our heart disease, our cancer and our diabetes by continuing to support the Big Food Sharks and buying their disastrous products.

Where To Get Help Dropping Packaged Food!

1. Go to the Food Renegade About Page and meet Kristen Michaelis. She’s the real deal; and she wants to help us all escape the clutches of the Big Food Sharks. And for you meat eaters, you’ll be pleased to see she’s not a vegetarian. Her website has Recipes, a  Shopping Guide, recommended Books and Classes. It’s a great place to start. If you scroll to the bottom of the About Page, you can even become a Rebel with her.

2. Go to the Organic Prepper website and meet Daisy Luther. She’s all about preparing for whatever comes our way and doing it with basic, Scratch Cooking. We just purchased THECookbook she recommends to turn your packaged, processed kitchen into one like Granny used to have. It’s called The Fannie Farmer Cookbook and it was first published in 1896. That’s when food was food and the Big Food Sharks hadn’t even entered the water yet.
3. Go to the Scratch Everything website and meet Shiwani, the Jersey girl/New Yorker who ended up in Seattle and dared herself to cook from scratch for 30 Days. Her Home Page is list of wonderful from scratch meals even if it seems she hasn’t posted on her site in a while.

4. Go to the Cooking from Scratch website and meet Tara Stolz from Warner Robins, Georgia. Tara has a Blog that’s full of great recipes for Cooking from Scratch all influenced by various cultures and traditions.

5. Go to Maria’s Farm Country Kitchen About Page and meet Maria Rodale, the chairman and CEO of Rodale Inc. “Rodale Inc. is an independent, healthy, happy living company based in Emmaus, Pennsylvania and New York, New York. Known for launching the organic movement in the U.S. in 1942, the company operates today with a mission to ‘inspire health, healing, happiness and love in the world. Starting with you.’ Through a broad portfolio of best-in-class brands, Rodale reaches more than 100 million people globally through multiple distribution channels, including magazines, books, online, mobile, e-commerce, direct-to-consumer, social, and video.” Still Maria has time to write her Blog and to create a yet to available new cookbook called “Scratch” that you can Preorder now.
When you Preorder “Scratch”, you’ll get two Bonus Books including: Super Simple Canning, Preserving and Pickling and Life Lessons from Maria’s Country Kitchen.
6. Just Google “Cooking from scratch” to find lots of websites like these sample sites. They all have fabulous recipes for defying the Big Food Sharks and becoming a Wise Woman who Cooks From Scratch.
Please FORWARD this email to your colleagues, friends and family who need to become aware of what’s going on behind the scenes and the importance of healthy eating. We can’t make the changes we need to make without first understanding why the changes are so important. We can save lives and our country with this information.
Thank You for following our Newsletters. We so appreciate your interest in our two cutting edge Aquaponics Companies, Aquaponics USA and Aquaponics Wold, LLC. We’ll continue to bring you important information about Aquaponics, our Food and our U.S. Food System, which, right now, is broken and has turned us into subjects of the Big Food Sharks and the Biotechs.

Please help us turn the tables around so we can declare our Food Freedom again and become the healthiest country on the planet instead of the sickest.


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