Betreff: Monosodium glutamate
Von: Dorothee Krien
Datum: Fri, 2 Mar 2007 19:09:26 +0000

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.