The Taste That Kills
There is a new group of carcinogens used by the food industry's manufacturers for the purpose of enhancing the desired flavor of their product. These enhanced flavors in turn attract consumers in an addictive fashion. Not only this, but these carcinogens are also used as substitutes in place of the more infamous food articles, such as sugar and fat. However, this replacement is no better, if not worse, than the original, as it is not only synthetic but poses just as great a threat to the health of an individual.
The question is, what exactly are these injurious carcinogens? None other than that disreputable group called excitotoxins, neurotoxic compounds that over-stimulate the neurotransmitters of the brain to death. Excitotoxins are used as various food additives which form or contain “free” glutamic acid. These incredibly dangerous additives are then used as innocent little enhancers or substitutes, and include a profusion of aliases used by the food industry to disguise their true identity: Monosodium Glutamate (MSG), or free glutamic acid.
Glutamate is one of the amino acids that make up the building blocks of protein. Glutamate occurs naturally in many plant and animal sources of food. It is also produced in low quantities in the small intestine. When naturally occurring, it is bound together by other amino acids that naturally make up proteins, and it is naturally harmless. However, when proteins are isolated, texturized, autolyzed, or hydrolyzed, the amino acids are no longer bound to each other as they are found in nature, and they become “free radicals”, causing untold damage within our bodies. In fact, a free radical, according to the dictionary, is defined as high-energy particles that ricochet wildly and damage cells. Whereas amino acids, as they occur in nature—properly bound to other amino acids—are perfectly healthy and necessary. Quite the contrary occurs, however, when they become “unbound”, improperly linked, or “free”, by a man-made, unnatural chemical process.
Furthermore, one of the horrors of it all is that excitotoxins have infested almost every prepared food article, as many different variations of the deadly compounds can be found on a typical “ingredients” label. As the truth inevitably started to creep out, MSG naturally received a pretty bad rap. Of course, this meant bad news for food manufacturers, so to remedy the problem the FDA granted them permission to create a sizable group of aliases for MSG. Even a title as simple as artificial flavors, or worse yet natural flavors, can be a facade. But those spurious titles are only used as a last resort, due to the fact that if a product contains 78% or less MSG, the manufacturer is not in the least required to list it with the ingredients--and you can bet they won't. Yet, MSG itself contains well over 78% free glutamic acid, which is what MSG is avoided for. However, it doesn't stop there; even the excitotoxins themselves can be sold alone, and in large quantities. Texurized or Hydrolyzed Vegetable Protein (TVP or HVP) and nutritional yeast, for instance, are actually aliases themselves—processed into slightly different forms—being sold and consumed by the boatloads.
As if it couldn't get any worse, it does. A large agricultural fertilizer and pesticide company, Emerald BioAgriculture, developed a “growth enhancer” infused with MSG, called Auxigro, which has been used to spray crops since the late 1990s. Thus, any regular old tomato or banana could be composed of excitotoxins. And Emerald BioAgriculture is growing itself in power, as the governmental protection agencies are simply stepping down from the plate and allowing companies like Emerald full sway. Now almost every source of mass produced food, whether grown in the fields or processed and packaged in the factories, is now used to give the general public a really good dose of MSG.
Yet all this concern about MSG consumption does not go without good reason by any means. There are major health risks at hand, of which are carefully planned and intended to happen. Excitotoxins have been found to dramatically increase cancer growth and metastasis, as cancer cells, when exposed to MSG, become much more mobile and spread at a dangerously higher rate. This was proved true by an Italian study which correlated leukemia with aspartame, another infamous member of the excitotoxin clan which destroys the immune system, as it is like eating insecticide. Adding to this, another Italian study was conducted which proved aspartame to be a serious cancer-causer in rats.
Also, it is vitally important to note that there are numerous glutamate receptors all throughout the organs and tissues; in fact, the whole reproductive system, the lungs, adrenal glands, bones, and the pancreas are all completely controlled by these glutamate receptors. So, when MSG is consumed, the blood glutamate level can rise as high as twenty-fold, which, of coarse, stimulates all of these glutamate receptors since a regular MSG-tainted meal contains very high glutamate levels already. This is the reason for explosive diarrhea and dyspepsia, from over-stimulated glutamate receptors of the colon and esophagus. Irritable bowel and reflux also wax worse due to this reaction. In light of this reaction between the glutamate levels and receptors, the sudden cardiac death epidemic may very well be explained itself through the cardiac conduction system's glutamate receptors.
Likewise, soybeans, for instance, are also sensitive to the tampering with of natural glutamate levels, given that soybeans contain the highest plant source of glutamate. Thus, when hydrolyzed the glutamate is released, as is seen with TVP, HVP, or soy protein isolates. These adulterated glutamate levels are much greater than other MSG-containing products, yet soy products are eaten in a superabundance as if they were healthy. In support of this, a 25-year study was conducted where those who ate the most soy products were followed for 25 years and periodically given serial CT scans. What was discovered was truly amazing: those individuals who ate the higher amounts of soy products had the highest incidents of dementia and brain atrophy.
On the whole, these serious and detrimental effects afforded by excitotoxins, like MSG, aspartame, and others, are all basically caused by a shared initial disruption of the blood brain barrier. Chronic diseases and disorders, like heart stroke, seizures, autoimmune diseases, multiple sclerosis, obesity, reproductive issues, short stature, et cetera, can all be traced back to incompetent blood brain barriers. Many individuals come down with these ailments; yet they are devouring all the latest soy products and other excitotoxic food articles, while no one informs them that they are making their neurological conditions unnecessarily and infinitely worse. For all it's worth, what food manufacturer in their right mind wouldn't do everything in their power to keep information like this from slipping out to their customers' ears? No one would make a sacrifice like that, there's just too much money to be made from this outrageous fraudulence.
The question is, what exactly are these injurious carcinogens? None other than that disreputable group called excitotoxins, neurotoxic compounds that over-stimulate the neurotransmitters of the brain to death. Excitotoxins are used as various food additives which form or contain “free” glutamic acid. These incredibly dangerous additives are then used as innocent little enhancers or substitutes, and include a profusion of aliases used by the food industry to disguise their true identity: Monosodium Glutamate (MSG), or free glutamic acid.
Glutamate is one of the amino acids that make up the building blocks of protein. Glutamate occurs naturally in many plant and animal sources of food. It is also produced in low quantities in the small intestine. When naturally occurring, it is bound together by other amino acids that naturally make up proteins, and it is naturally harmless. However, when proteins are isolated, texturized, autolyzed, or hydrolyzed, the amino acids are no longer bound to each other as they are found in nature, and they become “free radicals”, causing untold damage within our bodies. In fact, a free radical, according to the dictionary, is defined as high-energy particles that ricochet wildly and damage cells. Whereas amino acids, as they occur in nature—properly bound to other amino acids—are perfectly healthy and necessary. Quite the contrary occurs, however, when they become “unbound”, improperly linked, or “free”, by a man-made, unnatural chemical process.
Furthermore, one of the horrors of it all is that excitotoxins have infested almost every prepared food article, as many different variations of the deadly compounds can be found on a typical “ingredients” label. As the truth inevitably started to creep out, MSG naturally received a pretty bad rap. Of course, this meant bad news for food manufacturers, so to remedy the problem the FDA granted them permission to create a sizable group of aliases for MSG. Even a title as simple as artificial flavors, or worse yet natural flavors, can be a facade. But those spurious titles are only used as a last resort, due to the fact that if a product contains 78% or less MSG, the manufacturer is not in the least required to list it with the ingredients--and you can bet they won't. Yet, MSG itself contains well over 78% free glutamic acid, which is what MSG is avoided for. However, it doesn't stop there; even the excitotoxins themselves can be sold alone, and in large quantities. Texurized or Hydrolyzed Vegetable Protein (TVP or HVP) and nutritional yeast, for instance, are actually aliases themselves—processed into slightly different forms—being sold and consumed by the boatloads.
As if it couldn't get any worse, it does. A large agricultural fertilizer and pesticide company, Emerald BioAgriculture, developed a “growth enhancer” infused with MSG, called Auxigro, which has been used to spray crops since the late 1990s. Thus, any regular old tomato or banana could be composed of excitotoxins. And Emerald BioAgriculture is growing itself in power, as the governmental protection agencies are simply stepping down from the plate and allowing companies like Emerald full sway. Now almost every source of mass produced food, whether grown in the fields or processed and packaged in the factories, is now used to give the general public a really good dose of MSG.
Yet all this concern about MSG consumption does not go without good reason by any means. There are major health risks at hand, of which are carefully planned and intended to happen. Excitotoxins have been found to dramatically increase cancer growth and metastasis, as cancer cells, when exposed to MSG, become much more mobile and spread at a dangerously higher rate. This was proved true by an Italian study which correlated leukemia with aspartame, another infamous member of the excitotoxin clan which destroys the immune system, as it is like eating insecticide. Adding to this, another Italian study was conducted which proved aspartame to be a serious cancer-causer in rats.
Also, it is vitally important to note that there are numerous glutamate receptors all throughout the organs and tissues; in fact, the whole reproductive system, the lungs, adrenal glands, bones, and the pancreas are all completely controlled by these glutamate receptors. So, when MSG is consumed, the blood glutamate level can rise as high as twenty-fold, which, of coarse, stimulates all of these glutamate receptors since a regular MSG-tainted meal contains very high glutamate levels already. This is the reason for explosive diarrhea and dyspepsia, from over-stimulated glutamate receptors of the colon and esophagus. Irritable bowel and reflux also wax worse due to this reaction. In light of this reaction between the glutamate levels and receptors, the sudden cardiac death epidemic may very well be explained itself through the cardiac conduction system's glutamate receptors.
Likewise, soybeans, for instance, are also sensitive to the tampering with of natural glutamate levels, given that soybeans contain the highest plant source of glutamate. Thus, when hydrolyzed the glutamate is released, as is seen with TVP, HVP, or soy protein isolates. These adulterated glutamate levels are much greater than other MSG-containing products, yet soy products are eaten in a superabundance as if they were healthy. In support of this, a 25-year study was conducted where those who ate the most soy products were followed for 25 years and periodically given serial CT scans. What was discovered was truly amazing: those individuals who ate the higher amounts of soy products had the highest incidents of dementia and brain atrophy.
On the whole, these serious and detrimental effects afforded by excitotoxins, like MSG, aspartame, and others, are all basically caused by a shared initial disruption of the blood brain barrier. Chronic diseases and disorders, like heart stroke, seizures, autoimmune diseases, multiple sclerosis, obesity, reproductive issues, short stature, et cetera, can all be traced back to incompetent blood brain barriers. Many individuals come down with these ailments; yet they are devouring all the latest soy products and other excitotoxic food articles, while no one informs them that they are making their neurological conditions unnecessarily and infinitely worse. For all it's worth, what food manufacturer in their right mind wouldn't do everything in their power to keep information like this from slipping out to their customers' ears? No one would make a sacrifice like that, there's just too much money to be made from this outrageous fraudulence.
Nutritional Yeast
Believe it or not, a yellow, thinly flaked yeast is rapidly gaining popularity among those who follow “healthy” diets. But a question yet to be asked is, What is it? Truth be told, it's not as healthy as speculated. In fact, it's far worse. Many advocate the use of this so-called "nutritional" yeast, because it is said to contain exceedingly high amounts of the ever coveted vitamin B12; aside from this, it also possesses an attractive, cheesy/nutty flavor that captures the constant appeal for cheese. But before listening to the ignorant claims of nutritional yeast advocates, it may be wise to do a bit of research before using this product.
First off, it is necessary to have a basic knowledge of how this enhancing ingredient is manufactured. What better place to track the manufacturing process than from the manufacturers themselves? As taken from the manufacturer's website: "The nutritional yeast...is then pasteurized, which renders the yeast inactive. During this period, vitamins or minerals may be added to enhance the nutritional profile of the yeast." Although this statement may seem innocent, its underlying message is largely overlooked. The fact that they synthetically fortify a dead product with artificial vitamins and minerals is anything but a natural process. If a food was designated by God, as our Creator, as a part of our diets, it will come with all the vitamins and minerals that we need naturally. It was never our Lord's design that we should separate molecules and nutrients out of foods and group them together in scientific laboratories to create dietary supplements—which we use to supplement diets that are not His design in the first place! How much more contrary to nature is it to use artificial vitamins and minerals to "fortify" pasteurized yeast?
So, according to the processing/manufacturing methods, the nutrition that the yeast is famous for is the result of man adding vitamins and minerals—it's anything but naturally occurring nutrition! However, that was only one revelation uncovered in the investigation of this yeast. Until recently, the parent company of a renowned nutritional yeast brand, Red Star, was Sensient Technologies Corporation. What does this mean to conscious consumers? Well, Sensient Technologies Corporation boldly declared themselves to be “a leading global manufacturer and marketer of colors, flavors and fragrances... and other specialty chemicals.” Quite blatant.
According to this information, nutritional yeast is nothing more than a chemically processed yeast—rendering it excitotoxic to the system—which has been completely stripped of any favorable property, due to pasteurization. Not to mention it has that wonderful addition of synthetic vitamins and minerals which go absolutely unrecognized by the body as foreign substances.
From this, I think we can come to a reasonable conclusion: nutritional yeast should not be taken as a “natural” product by any stretch of the means—because it just isn't. It's merely a very sketchy item at best.
First off, it is necessary to have a basic knowledge of how this enhancing ingredient is manufactured. What better place to track the manufacturing process than from the manufacturers themselves? As taken from the manufacturer's website: "The nutritional yeast...is then pasteurized, which renders the yeast inactive. During this period, vitamins or minerals may be added to enhance the nutritional profile of the yeast." Although this statement may seem innocent, its underlying message is largely overlooked. The fact that they synthetically fortify a dead product with artificial vitamins and minerals is anything but a natural process. If a food was designated by God, as our Creator, as a part of our diets, it will come with all the vitamins and minerals that we need naturally. It was never our Lord's design that we should separate molecules and nutrients out of foods and group them together in scientific laboratories to create dietary supplements—which we use to supplement diets that are not His design in the first place! How much more contrary to nature is it to use artificial vitamins and minerals to "fortify" pasteurized yeast?
So, according to the processing/manufacturing methods, the nutrition that the yeast is famous for is the result of man adding vitamins and minerals—it's anything but naturally occurring nutrition! However, that was only one revelation uncovered in the investigation of this yeast. Until recently, the parent company of a renowned nutritional yeast brand, Red Star, was Sensient Technologies Corporation. What does this mean to conscious consumers? Well, Sensient Technologies Corporation boldly declared themselves to be “a leading global manufacturer and marketer of colors, flavors and fragrances... and other specialty chemicals.” Quite blatant.
According to this information, nutritional yeast is nothing more than a chemically processed yeast—rendering it excitotoxic to the system—which has been completely stripped of any favorable property, due to pasteurization. Not to mention it has that wonderful addition of synthetic vitamins and minerals which go absolutely unrecognized by the body as foreign substances.
From this, I think we can come to a reasonable conclusion: nutritional yeast should not be taken as a “natural” product by any stretch of the means—because it just isn't. It's merely a very sketchy item at best.