A Vaccine Is A Substance Administered To Humans Or Animals MSG: More Than a Flavor Enhancer

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MSG: More Than a Flavor Enhancer

The history of MSG

For thousands of years, people in Japan used seaweed to enhance the flavor of their foods. Scientists began to wonder what it was in the seaweed that improved the food. Finally, Kikunae Ikeda found out what it was. His discovery was soon made on a large scale. In 1908, industrial giant Ajinomoto began manufacturing the chemical compound known as free glutamic acid, otherwise known as “MSG.” The substance was patented in 1909 by a company in Japan. During World War II, American soldiers noticed that Japanese army rations were tasty. Army chiefs revealed that the reason for this was MSG.

After this discovery, the use of the substance spread in the United States. The use of MSG in food became widespread in the United States in the 1950s through restaurants and home use. The main product used in spreading this influence was labeled Accent. The product was pure MSG. When standards for food additives went into effect in 1958, the additive MSG was “grandfathered in” without any testing since its use was so widespread. Technically it is classified by the FDA (Food and Drug Administration) as “generally regarded as safe” without any testing of the substance.

The manufacturing process used to produce the compound requires sophisticated refinement. Strong acids and high temperatures are used to hydrolyze, or break down, various proteins. Refining or ‘hydrolyzing’ leaves the manufacturer with a mixture of D-glutamic acid, pyroglutamic acid, along with large amounts of the sodium salt of L-glutamic acid and various other amino acids. Although the body contains some of these proteins in the brain, these artificially produced substances are dangerous. Since they are produced by artificial methods, their effects differ from naturally produced proteins. Refining an item increases its power. This is true for cocaine, sugar, and other highly refined substances.

The companies involved in the production of MSG formed a coalition known as the Glutamate Association in 1977. Although the organization’s membership is secret, some observers believe that the membership includes Ajinomoto, Archer Daniels Midland, Campbell, Corn Products Corporation, McCormick & Company, Pet Foods, Pfizer and Takeda laboratories. The Glutamate Association conducts research and makes public statements about the use and ‘safety’ of MSG and related products.

The prevalence of MSG use remains widespread with heavy use by fast food restaurants. For example at KFC (Kentucky Fried Chicken) all non-desert items on its menu contain this substance.

Glutamic acid in the brain

Natural proteins (L-glutamic acid) which are present in the brain are involved in the action of neurotransmitters. Neurotransmitters are important in sending messages through the nervous system. The amount of this substance in the body is small, in order to limit the neurotransmitter actions involved.

Glutamic acid is found in excitatory synapses in the central nervous system. This chemical is essential for long-term potentiation or memory. Interference with such substances can interfere with the way the central nervous system works. Glutamic acid is a neurotransmitter that ‘excites’ the nervous system. It has been found to be a trigger in childhood personality disorders and behavioral disorders. Such disorders are ameliorated by changes in glutamic acid levels. Glutamic acid is also important in transporting potassium across the blood-brain barrier.

(Potassium is a critical mineral for maintaining a healthy nervous system and maintaining a regular heart rhythm. Changes in potassium levels can affect either of these)

The amount of these neurotransmitter chemicals is kept within a narrowly defined range to keep the nervous system from being over-stimulated. Neurotransmitters serve as sensitive and specific chemical triggers that send messages through the nervous system. It’s no coincidence that some researchers refer to MSG as “Food Nicotine.” One of the reasons nicotine is a danger is that it over-stimulates the neurotransmitter acetylcholine. With MSG, the glutamate neurotransmitter is overstimulated.

How MSG works

Part of the danger of highly refined MSG is that in large amounts, it crosses the blood brain barrier and can interfere with the ‘normal’ activities of nerves and overload them. Any substance that crosses the blood-brain barrier, such as MSG, can potentially affect the brain and subsequently behavior. It overstimulates the nerves and at the same time overloads the chemicals that would naturally neutralize the stimulating effect. In layman’s terms, it overloads the nervous system. In the short term, the body can heal, but repeated stimulation can lead to a permanent change in the system. A particular part of the brain affected is the hypothalamus, which regulates mood and emotions. Overstimulating that part of the brain can produce noticeable changes in a person’s behaviors. These marked changes can occur suddenly. The reaction time to MSG varies from sudden to 48 hours. With MSG-sensitive populations, such changes may manifest as sudden rage or difficulty with sudden impulse control.

By definition, any substance that has the potential to be psychoactive (affecting behavior) is a matter of concern. Any psychoactive chemical has the potential to permanently alter the brain chemistry of the person involved. In addition to crossing the blood-brain barrier, it also crosses the placental barrier in expectant mothers.

This substance often called a “taste enhancer” is actually exciting brain cells to make them overreact to substances. In the overreactive state, the person taking MSG believes the food tastes better. Overexcitement can result in headaches, palpitations, facial swelling, numbness, violent diarrhea, migraines, and other immediate reactions (such as panic attacks, stiffness, joint pain, loss of balance, slurred speech, diarrhea, blurred vision and ADHD) some populations. Although some may pass off the reactions as being of an allergic nature, the body’s reaction is to a toxin.

Some of the toxic reactions are delayed. Delayed reactions include increased obesity, brain lesions, growth retardation, reproductive disorders, learning disabilities, behavioral disorders, and/or retinal degeneration. Such symptoms are serious and deserve concern. These were some of the effects seen in the initial research on laboratory animals. Although some critics claim that the amount of MSG given to animals is nowhere near the amount given to humans, when considering the many ways MSG is consumed, humans eat large amounts of MSG. Not everyone who uses MSG experiences these problems, although the estimate is ¼ of the population.

MSG is linked to other disorders

Another area of ​​concern is neurological disorders involving glutamic acid. Research has not shown a causal effect, but since glutamic acid is heavily involved in these disorders, the possibility that MSG could alter a person’s brain chemistry and play a role in them is a potential risk. These disorders include conditions such as addictions, stroke, epilepsy, brain trauma, multiple sclerosis, AIDS dementia, schizophrenia, anxiety and depression. Glutamic acid also plays a major role in dementia-related degenerative disorders such as Parkinson’s disease, Alzheimer’s disease, Huntington’s disease, and amyotrophic lateral sclerosis. Given the seriousness of these disorders, anything that increases the likelihood of their occurrence is worrisome.

Some researchers have found links to MSG use with diabetes, migraines and headaches, autism, ADHD, and Alzheimer’s. Since these disorders are a concern for many people today, a closer examination of the role of MSG is needed. MSG is also used in some vaccines to keep them stabilized or ‘live’.

In addition to vaccines, MSG or Free Glutamic Acid has also been used in the growth enhancer known as AuxiGro. This growth enhancer was approved for use in 1998. This growth enhancer has been used in potatoes, potatoes and onions to achieve higher yields.

MSG by any other name

Although many foods and restaurants use MSG in their products, some do not. Asian restaurant Pei Wei advertises that it does not add MSG to its products. Burger chain Whataburger has a website that identifies which of its foods contain MSG so that savvy consumers can avoid the substance. Some restaurants know that one effect of MSG is that consumers tend to buy more of their food and find it tastier.

MSG is not always easy to identify. Some companies use alternative names for MSG. Knowing some of the other names for MSG is critical to knowing which products to avoid. There are over 25 other names for MSG. Some of these names include:


Glutamic acid


Monosodium glutamate

Calcium caseins

Textured protein

Monopotassium glutamate

Sodium caseinate

Yeast nutrient

Yeast extract

Yeast food

Autolyzed yeast

Hydrolyzed protein (any protein that is hydrolyzed)

Hydrolyzed corn gluten

Monosodium glutamate (natrium is Latin/German for sodium)

If MSG was just a flavor enhancer, that’s one thing. Research shows that it not only enhances taste, but also affects the brain and nervous system.

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