I came across an interesting item in Russell L Blaylock' s book
Excitotoxins, The Taste that Kills (1997).
We know that Donald Rumsfeld was behind getting the FDA's consent to
put aspartame in food, but the U.S. military also had an important role
to play to get food companies interested in MSG. Both aspartic acid and
MSG cause brain lesions and are the major cause of obesity and the
increase of brain diseases, (the later brought about by mobile
telephony to a large extent). That MSG and aspartic acid promote
Alzheimer's, Parkinson's and other brain diseases is a well known fact.
There are even drugs that counteract the effect of MSG to treat
Alzheimer's. See Dr Joachim Mutter's article on the link of mercury to
Alzheimer's.
http://www.nel.edu/pdf_/25_5/NEL240504R01_Mutter_.pdf
The American military has been fostering interests of U.S. industry for
decades, but with the effect of MSG on the human brain, was there
perhaps a more sinister agenda on starting an attack by stealth as
early as the 40s?
Regards,
Dorothee
I'm copying and pasting Chapter 3. Perhaps Mr Blaylock agrees to a
posting.
Russell L Blaylock, M.D.
Excitoxins, The Taste that Kills. Santa Fe: Health Press, 1997
Chaper 3: Exciting Cells to Death
In 1908 Dr. Kikuane Ikeda, a chemist working in a laboratory at the
Imperial University of Tokyo, made a most remarkable discovery that
would eventually lead to a multibillion dollar industry(1). He was
trying to isolate the chemical that was responsible for the taste
enhancing properties of the seaweed known as Kombu or "sea tangle". The
Japanese had used this seaweed based flavor-enhancer in their recipes
for thousands of years. It had the uncanny ability to greatly improve
the flavor of almost any food to which it was added.
Fortunately, Dr. Ikeda had received training in Germany under the
tutelage of a famous chemist, Dr Wolf, who had perfected the technique
for isolating glutamate from proteins. To his surprise, Dr. Ikeda found
that the mysterious flavor-enhancing ingredient of the seaweed was
glutamate. In 1909 Professor Ikeda joined with his friend, Dr
Saburosuke Suzuki, in forming a company which would manufacture this
incredible taste-enhancer in the form of monosodium glutamate. They
named their company Ajinmoto, which translates into "the essence of
taste" in English.
By 1933 Japanese cooks were using over ten million pounds of this taste
enhancer every year. They found that it made even the most bland
recipes taste scrumptious. During the war, the Japanese government
added MSG to their soldiers' rations. Unlike American rations, theirs
tasted delicious. American soldiers, having obtained some of the
rations from their Japanese prisoners, returned with stories of their
delicious tasting military food. This then led to an investigation by
the American military.
In 1948 a meeting was held by
the Quartermasters of the Armed Forces in conjunction with most of the
major food manufacturing giants in America. The list of names of those
attending this meeting reads like as who's who of American food
manufacturing, including such names as Pillsbury, Oscar Mayer, Libby,
Stokley, Campbells Soups, Continental, General Foods and Bordens.
During these discussions it was concluded that this Japanese
taste-enhancer did indeed have some remarking properties. It suppressed
undesirable flavors, and turned bland foods into gourmet meals, removed
"tinny" taste of canned food, and turned bland foods into gourmet
meals. In short, it held the possibility of a financial boom for the
food industry. [no underlines in the original]
Following this remarkable discovery the American food industry
drastically increased the amount of MSG being added to prepared foods,
which has since doubled every decade since the late 1940s. Today MSG
added to most soups, chips, fast foods, frozen foods, ready-made
dinners, and canned goods. And it has been a heaven send for the diet
food industry, since so many of the low-fat foods are practically
tasteless.
As Dr George Schwarz has pointed out in his remarkable book In Bad Taste: The MSG Syndrome,
often MSG and related toxins are added to foods in disguised forms. For
example, among the food manufacturers favorite disguises are
"hydrolyzed vegetable protein", "vegetable protein" "natural
flavorings", and "spices". Each of these may contains from 12% to 40%
MSG. [...]
Hydrolyzed vegetable protein is a special case and deserves a closer
look. [...], the manufacturing process [...] is a series of chemical
processes, first boiling vegetables in sulphuric acid for several hours
, then neutralizing the acid with caustic soda (an alkalizing agent
often used to make soup), then drying the resulting brown sludge.
Additional MSG may be added as well to the fine brown powder. The
result is marketed as hydrolyzed vegetable protein. When particular
amino acids are combined with basic hydrolyzed vegetable protein they
can bring a "beefy" taste that makes it useful for barbecue sauces and
fast foods. Other protein combinations bring out a "creamy" taste that
is frequently used in canned and instant soups, salad dressings and
sauces.
Analysis of this taste enhancing substance reveals some interesting
findings. Not only does it contain three very powerful brain cell
toxins - glutamate, aspartate and cysteic acid - bu t it also contains
several known carcinogens (cancer causing substances). Incredibly, the
FDA does not regulate the amount of carcinogens allowed in hydrolyzed
proteins, or the amount of hydrolyzed vegetable protein allowed to be
added to food products. [...], this substance poses an ever greater
danger than MSG itself.
(1) Schwartz, G.R. In Bad Taste: The
MSG Syndrome.
Santa Fe: Health Press, 1988. This is the only book that
discusses this most important syndrome. Dr Schwartz has obtained
the history of the development of MSG through translation of original
Japanese sources. I have summarized only part of this most interesting
history.