Dr. Russell Blaylock, a neurosurgeon and author of Excitotoxins: The Taste that Kills explains that MSG (monosodium glutamate) is an excitotoxin, which means it overexcites the cells to the point of damage or death. It can trigger or worsen learning disabilities, Alzheimers disease, Parkinsons disease, Lou Gehrigs disease and more. MSG is approximately 78% free glutamic acid with the rest being sodium. Studies have shown that the body uses glutamate or glutamic acid, an amino acid, as a nerve impulse transmitter in the brain and that there are glutamate-responsive tissues in other parts of the body. Abnormal function of glutamate receptors has been linked to certain neurological diseases. According to Dr. Blaylock, many glutamate receptors have been found both within the hearts electrical conduction system and the heart muscle itself. Over-stimulation of these receptors can be damaging to the heart and may even explain the sudden deaths sometimes among young athletics. When excess of food-borne excitotoxins such as MSG, hydrolyzed protein, soy protein isolate natural flavoring, sodium caseinate and aspartate from aspartame are consumed, these glutamate receptors are over-stimulated producing cardiac arrhythmias. When magnesium levels are low, often with athletes, the glutamate receptors are so sensitive that even low levels of these excitotoxins can result in cardiac arrhythmias and death. More on this vitally important topic in tomorrows post. youtube/watch?v=txiVDY-prk4
Posted on: Mon, 01 Dec 2014 14:00:01 +0000
Trending Topics
Recently Viewed Topics
© 2015