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Dr. Russell Blaylock, M.D.
Dr. Russell Blaylock, author of The Blaylock Wellness Report newsletter, is a nationally recognized board-certified neurosurgeon, health practitioner, author, and lecturer. He attended the Louisiana State University School of Medicine and completed his internship and neurological residency at the Medical University of South Carolina. For 26 years, practiced neurosurgery in addition to having a nutritional practice. He recently retired from his neurosurgical duties to devote his full attention to nutritional research. Dr. Blaylock has authored four books, Excitotoxins: The Taste That Kills, Health and Nutrition Secrets That Can Save Your Life, Natural Strategies for Cancer Patients, and his most recent work, Cellular and Molecular Biology of Autism Spectrum Disorders. Find out what others are saying about Dr. Blaylock by clicking here.

WEEKLY TIP: MSG May Be Making You Fat

Thursday, 19 August 2010 03:17 PM

If you're overweight and just can't seem to lose the extra pounds no matter how hard you try, the key may be MSG (monosodium glutamate), an additive that hides in a tremendous variety of processed and fast foods. I'm convinced it's one of the leading causes of obesity and is being ignored despite the tremendous volume of scientific evidence confirming its role.

Researchers have known for more than half a century that injury to an area in the hypothalamus area of the brain causes gross obesity in animals. Subsequent research showed that MSG destroys that same area. This obesity is very difficult to combat via dieting, and exercise has little effect. (For information on how to combat weight gain, read my special report “The Fat Cure: Health Secrets to Losing Weight Permanently."

In 1995, a review of MSG toxicity by the Federation of American Societies for Experimental Biology concluded that infant formula contained enough glutamate (the toxic ingredient in MSG) in the form of caseinate (cow's milk protein) to produce the same brain injury seen in animals.

Even worse, humans are five times more susceptible to MSG toxicity than even the most sensitive lab animal!

How can you avoid MSG? Reading labels is vital, but the government doesn't make it easy. Federal law says that foods containing less than 99 percent pure MSG can be labeled by any name the manufacturer chooses. As a result, we frequently see MSG hiding behind such innocent-sounding names as hydrolyzed protein, vegetable protein, and natural flavoring. For more information on food additives and the damage they can cause to your body, read my newsletter " Food Additives: What You Eat Can Kill You."

MSG has many commonly disguised names. Here are some additives that always contain MSG:

• Hydrolyzed vegetable protein
• Hydrolyzed protein
• Hydrolyzed soy protein
• Soy protein concentrate
• Soy protein isolate
• Soy sauce
• Textured protein
• Whey protein concentrate
• Plant protein extract
• Hydrolyzed oat flour
• Sodium caseinate
• Calcium caseinate
• Yeast extract
• Autolyzed yeast

These additives frequently contain MSG:
• Malt extract
• Bouillon
• Broth
• Stock
• Natural flavoring
• Seasoning
• Spices
• Carrageenan
• Enzymes

In addition, several meat products, including whole chicken, turkey, and several beef products, are soaked, painted, or injected with MSG-containing products. You should also be aware that portobello mushrooms are high in glutamic acid — the harmful component of MSG.

It is vital to avoid MSG. When people eat a meal containing MSG, their blood glutamate levels rise 19 times to as much as 50 times higher than normal. This is sufficient to cause brain injury. For more information on how to protect yourself from dangerous ingredients in food, read my report "How to Avoid Poisonous Foods""How to Avoid Poisonous Foods."

For more of Dr. Blaylock’s weekly tips, go here to view the archive.

© HealthDay

Thursday, 19 August 2010 03:17 PM
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