Ingredients In Foods and Vaccines Kick-Start Schizophrenia

Hydrolyzed, Autolyzed, and Other MSG-Containing Ingredients In Foods and Vaccines Kick-Start Schizophrenia

Glutamate is everywhere. It’s in food, medicine, vaccines, spices, and even household cleaning agents. It’s very toxic to the brain of any mammal at any age. New evidence suggests excess glutamate causes a progression of schizophrenia and related psychotic disorders.

The human brain is packed with a substance that needs to be treated like a handle-with-care explosive. Glutamate, one of the most abundant chemical messengers in the brain, plays a role in many vital brain functions, such as learning and memory, but it can inflict massive damage if it is accidentally spilled into brain tissue in large amounts.

Glutamate flow in the brain is normally kept in check by a system of dam-like structures, which release a trickle of the substance only when and where it is needed. But burst a dam–as happens in stroke, head trauma, and some other neurological disorders–and the treacherous messenger floods the brain. The surge of glutamate radiates out from the area of original damage, and kills neurons in nearby areas. The expanded damage can leave in its wake signs of impaired brain function, such as slurred speech and shaky movement.

Glutamate in Food

Monosodium Glutamate (MSG) is not a nutrient, vitamin, or mineral and has no health benefits. The part of MSG that negatively affects the human body is the “glutamate”, not the sodium. The breakdown of MSG typically consists of 78% glutamate, 12% sodium, and about 10% water. Any glutamate added to a processed food is not and can not be considered naturally occurring. Natural glutamate in plants and animals is known as L-glutamic acid.

In contrast, processed free glutamic acid (MSG) contains both L-glutamic acid and D-glutamic acid, and is also accompanied by pyroglutamic acid and other impurities. The impurities differ according to the starting materials and methods used to produce the glutamic acid (MSG). It is only acid hydrolyzed proteins that contain mono and dichloro propanols (which are carcinogenic), and it is only reaction flavors that contain heterocyclic amines (which are also carcinogenic).

By FDA definition, processed free glutamic acid (MSG) is “naturally occurring,” because the basic ingredients are found in nature. “Naturally occurring” does not mean that a food additive is being used in its natural state. “Naturally occurring” only means that the food additive began with something found in nature. By FDA definition, the ingredient “monosodium glutamate” is natural. So is hydrochloric acid. So is arsenic. “Natural” doesn’t mean “safe.”

Processed free glutamic acid (MSG) is created when protein is either partially or fully broken apart into its constituent amino acids, or glutamic acid is secreted from selected bacteria. A protein can be broken into its constituent amino acids in a number of ways (autolysis, hydrolysis, enzymolysis, and/or fermentation). When a protein is broken down, the amino acid chains in the protein are broken, and individual amino acids are freed. These processes are discussed in some detail in food encyclopedias — wherein articles on glutamic acid and “monosodium glutamate” are generally written by persons who work for Ajinomoto, Co., Inc., the world’s largest producer of the food ingredient “monosodium glutamate.”

It used to be that when any ingredient contained 78%-79% processed free glutamic acid (MSG), and the balance was made up of salt, moisture, and up to 1 per cent impurities, the FDA required that the product be called “monosodium glutamate”, and required that the product be labeled as such. The FDA required that other MSG-containing ingredients be identified by names other than “monosodium glutamate.” Never has the FDA required mention of the fact that an ingredient contains processed free glutamic acid (MSG).

While the glutamic acid in “monosodium glutamate” is generally produced through bacterial fermentation, the glutamic acid in the other MSG-containing ingredients is made through use of chemicals (hydrolysis or autolysis), enzymes (enzymolysis), fermentation, or a complex cooking process wherein reaction flavors are produced from a combination of specific amino acids, reducing sugars, animal or vegetable fats or oils, and optional ingredients including hydrolyzed vegetable protein.

It is now essentially unregulated when it comes to labeling standards. A label may say “yeast extract“, “calcium caseinate”, or “beef flavoring”, but the product still contains varying amounts of “free” glutamic acid. This makes it very difficult for consumers who are trying to avoid it. It is also very dangerous for those who suffer severe reactions to it. Many people who are very sensitive to MSG experience respiratory, neurological, muscular, skin, urological and even cardiac symptoms.

Some of the common ingredients which contain MSG are: Plant Protein, Hydrolyzed Corn Gluten, Hydrolyzed Pea Protein, Textured Protein, Autolyzed Yeast Extract, Autolyzed Plant Protein, Yeast Extract, Calcium Caseinate, Sodium Caseinate, Gelatin, Disodium Guanylate, Disodium Inosinate, Carrageenan, Xanthum Gum, Maltodextrin, Natural Flavor, Barley Malt, Malt Extract, Soy Protein Isolate, Ultra-pasteurized Soy Sauce, Whey Protein Concentrate, Soy Protein Concentrate, Whey Protein Isolate, Protease Enzymes, Protein Fortified anything, Enzyme Modified anything and Citric Acid.

The views and opinions expressed in this article are those of the authors/source and do not necessarily reflect the position of CSGLOBE or its staff.

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