MSG – a silent killer

Monosodium Glutamate (MSG) has a well-earned terrifying reputation thanks to brilliant authors like Dr. Russell Blaylock, the neurologist who wrote “Excitotoxins, The Taste That Kills”, the book that exposed the harmful effects of MSG on brain neurons. There has been a cascade of studies showing that its sweet savory enhancing taste is actually linked to a number of serious health complications.

The problem with MSG is that it is in virtually every processed food on the grocery shelves, from soups and crackers to meats and chips. It’s also in most restaurants, especially fast food ones, and in school cafeterias because it makes bad food taste good. MSG is an excitotoxin, which means that it overexcites your cells to the point of death and thus acts as a poison. This is exactly why it is used as a food additive. By over-exciting neurons, it acts as a stimulant to create an addiction. Excitotoxins make things taste stimulating, causes you to desire more, creates addictions to bad food, and literally destroys brain cells.

It is also a factor in the rising obesity epidemic we have in this country. When you ingest foods that contain this poison, your body produces visceral fat, the most dangerous kind. Visceral fat surrounds your internal organs and increases your risk of heart attack, stroke, type 2 diabetes and insomnia.


Even though the general public is well aware of these dangers and is actively demanding these businesses to get rid of MSG from their food products, it doesn’t mean the business will change anytime soon.

You see, MSG allows food producers to make a subpar product and drastically improve its taste and create an addiction. Their argument is that they simply cannot compete in the competitive food market without using MSG. It’s no surprise that they’re looking for every possible loophole to make sure they can sneak MSG into their products without getting any unwanted attention from the FDA.

Officially, the FDA requires that every food manufacturer label monosodium glutamate on their product’s ingredient list. Unfortunately, food producers aren’t legally obligated to label foods that contain the main ingredients from MSG. This allows MSG to sneak in unnoticed into your food.


– Monosodium Glutamate
– Glutamate
– Monopotassium Glutamate
– Calcium Glutamate
– Monoammonium Glutamate
– Magnesium Glutamate
– Natrium Glutamate
– Yeast Extract
– Calcium Caseinate
– Sodium Caseinate
– Autolyzed Yeast
– Gelatin
– Textured Protein
– Soy Protein Isolate
– Whey Protein Isolate
– Vetsin
– Ajinomoto
– Carrageenan
– Maltodextrin
– Citric Acid
– Barley Malt
– Protease
– Soy Sauce
– Soy Sauce Extract

What Does Glutamate Do In The Body?

Glutamate is an excitatory neurotransmitter in the brain. Excess amounts of it cause inflammation and free radicals, which damage the DNA. Excess glutamate also causes an 80% reduction in acetylcholine (a competing neurotransmitter), a deficit of which is a major factor in Alzheimer’s disease. Excess glutamate is also implicated in MS (Multiple Sclerosis), Parkinson’s disease, ALS (Amyl Lateral Sclerosis), ADD/ADHD, Depression, Anxiety, OCD, Bipolar Disorder and migraine headaches.

Monosodium glutamate damages the blood-brain barrier and causes hypoglycemia in the brain, an organ that utilizes 25% of the glucose in our bodies, despite its small size. Age makes us more sensitive to the damaging effects of the neurotoxins so children are most susceptible to damage.

In animal studies, over and over again, results of ingesting MSG include infertility, obesity and higher incidences of rage and violence as well as higher triglycerides and cholesterol levels. Other observances with animal studies have shown an early onset of puberty, an impairment of intellect and a suppressed immune system.

Many times, these are delayed reactions that don’t show up until many years later and therefore are never associated with MSG consumption, especially when it was the mother who consumed it while pregnant.