MSG & OTHER GLUTAMATES

MSG & OTHER GLUTAMATES

Dr. Hildegarde Staninger

May 6, 2004

It was in 1907 that Professor Kikunae Ikeda of Tokyo Imperial University was thinking about the taste of food: "There is a taste which is common to asparagus, tomatoes, cheese and meat but which is not one of the four well-known tastes of sweet, sour, bitter and salty." He knew that it was present in the "broth" made from Kombu (a type of seaweed) found in traditional Japanese cuisine. Starting with a tremendous quantity of kombu broth, he succeeded in extracting crystals of glutamic acid (or glutamate). Glutamate is an amino acid, and is a building block of protein. Professor Ikeda found that glutamate had a distinctive taste, different form sweet, sour, bitter, and salty, and he named it "umani", 100 grams of dried kombu contain about 1 gram of glutamate. A new seasoning was born called glutamate, but it would cake up by absorbing humidity, so he modified it by adding sodium to create monosodiumglutamate commonly known as MSG.

John Erb, a research assistant at the University of Waterloo, while conducting research for his book entitled The Slow Poisoning of America made a discovery that scientists were creating obese mice and rats to use in diet or diabetes test studies.

No strain of rat or mice is naturally obese, so the scientists have to create them. They make these morbidly obese creatures by injecting them with MSG when they are first born. The MSG triples the amount of insulin the pancreas creates, causing rats (and humans?) to become obese. They even have a title for the race of fat rodents they create: "MSG-Treated Rats".

Glutamate is produced in the human body and plays an essential role in metabolism. It is found in mother's milk (humans 21.6 mg/100G; chimpanzees 38.9 mg/100G; cows 1.9 mg/100G and mice 2.2 mg/100G).

Studies have shown that the body uses glutamate, an amino acid, as a nerve impulse transmitter in the brain and that there are glutamate-responsive tissues in other parts of the body as well. Abnormal function of glutamate receptors has been linked with certain neurological diseases, such as Alzheimer's disease and Huntington's chorea.

Kirk R. Anders and David Botstein, Department of Genetics, Stanford University have found the wild type of yeast Saccharomyces cerevisiae, if exposed to benomyl create a gene defect for the microtubules within its cell are increased if glutamate or aspartate to alanine results in the loss of potential binding of the microtubles, which means the cell can not absorb its nutrients. This same effect may occur in our own bodies if we had the wild phenotype of Saccharomyces cerevisiae in our body and we were ingesting large amounts of monosodiumglutamate (MSG) and aspartame (NutraSweet^TM). Further complications could occur if we had a mutated common ring worm infection, which could create a severe skin rashes as described in MSG-sensitivity reactions.

Toxoplasmosis (a protozoan), psittacosis (virus) and ringworm (fungus) are organisms called Zoonoses. They create diseases that can be passed from different species of animals to man. International experts addressed this concern at a joint WHO, UN's Food and Agriculture Organization (FAO) and World Organization Health (OIE) issued a joint message, which warned that the emergence of new diseases that are passed from animals to humans such as avian flu, Ebola, SARS and leishmaniasis, was accelerating and they were ill-equipped to counter the trend. Zoonoses break the species barrier, but do they break it because of the species or from the aide of a mutated wild type of fungus, bacteria, or virus that utilizes compounds like MSG and aspartame to accomplish internal cellular dysfunction, injury and disease.

Hildegarde Staninger, Ph.D., RIET-1
Health Life
3130 Wilshire Blvd., Suite 408
Los Angeles, CA 90010
Telephone: 213-383-9120
Fax: 213-383-9780