Tags: NMX-Russell-Blaylock-Reports

Dr. Russell Blaylock Exposes Foods to Avoid

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Most Americans have no idea what an excitotoxin is, let alone how to avoid them.

Dr. Russell Blaylock, a leading neurosurgeon and expert on healthy diets that prevent disease, knows that excitotoxins are found in food additives such as monosodium glutamate, hydrolyzed vegetable protein, aspartame, and other 'natural flavoring', binding with the neurons in our brain to build-up calcium within cells.

In his book, “Excitotoxins: The Taste that Kills", Dr. Blaylock warns that these harmful additives stimulate the nerve cells in our brains and actually excite them to death, causing brain damage of varying degrees. MSG, designed to stimulate cells of the tongue to make food taste better, is particularly harmful to particularly to the developing brain, passed through the placenta to a developing baby, leading to a concentration of glutamate in fetal blood twice that of the mother.

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And what about harmful food coming into this county from abroad? Chinese wheat gluten — containing the chemical melamine, was recently found to have poisoned cats and dogs that eat more than 100 brands of pet food.

And the danger certainly doesn't stop with your pets. A Chinese toothpaste contained an ingredient used in antifreeze. Mexican-grown green onions were shockingly found to be fertilized with human waste, exposing us to E. coli bacteria.

Dr. Russell Blaylock knows these are not isolated incidents. The globalization of our food supply means an ever-growing number of varying types of produce, fruits and fruit juices continue to flow into the U.S. from Mexico and points south where there are little to no government standards for processing or safety.

Every year, 76 million Americans get sick from foods they eat, 300,000 end up in the hospital, and 5,000 die.

You deserve to know the truth about what you’re eating, says Dr. Blaylock, who gave up his 26-year neurosurgery career to devote his full time to analyzing and disseminating the latest information about nutrition and its effects on our health.

Dr. Russell Blaylock attended the Louisiana State University and completed his internship and neurological residency at the Medical University of South Carolina and was assistant clinical professor of neurosurgery at the University of Mississippi Medical Center in Jackson and is a visiting biology professor at the Belhaven College.

He is the author of four books: Excitotoxins: The Taste That Kills; Health and Nutrition Secrets That Can Save Your Life; Natural Strategies for Cancer Patients and Cellular and Molecular Biology of Autism Spectrum Disorders.

As editor of the Blaylock Wellness Report, he’ll tell you the hidden dangers of eating tomatoes, peppers and eggplant and the carcinogenic toxin found in your tasty French fries of potato chips. You’ll learn about sneaky tricks processed food makers use to make rancid, slimy and smelly foods and meats appear edible, including one case involving 721 pounds of green chicken. And you’ll find out the best steps to removing pesticide and herbicide residues from your fruits and vegetables and make them safe to feed your children.

Dr. Russell Blaylock can be your guide to careful and healthy nutrition that adds years to your life.

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Most Americans have no idea what an excitotoxin is, let alone how to avoid them.Dr. Russell Blaylock, a leading neurosurgeon and expert on healthy diets that prevent disease, knows that excitotoxins are found in food additives such as monosodium glutamate, hydrolyzed...
NMX-Russell-Blaylock-Reports
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2014-54-25
Tuesday, 25 Feb 2014 12:54 PM
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