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.

Natural Glutamate in Foods

Tuesday, 07 September 2010 10:02 AM

Question: Many common foods (among them tomatoes, aged cheese, and mushrooms) contain a natural form of glutamate. Does this make it unsafe to eat these foods or too much of them?

Dr. Blaylock's Answer:

Under certain conditions, yes. Glutamate from foods is just as toxic as glutamate that is manufactured. People having neurodegenerative diseases (Alzheimer’s, Parkinson’s, and ALS) and malignant tumors should completely avoid these foods. This includes all cheeses; cow’s milk (especially powdered and condensed); all soy products; juices from meats, stock, and broth; diets high in any meat; most nuts; and beans.

Young children, pregnant women, and those over age 50 should eat these foods only in moderation. Tomatoes, while high in glutamate, are of concern only if pureed or in a liquid form. All liquid forms of glutamate are more dangerous because they are absorbed faster and produce higher, sustained blood levels.

© HealthDay

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