Newsletter #122
Lee Euler, Editor

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About Cancer Defeated!

This Food Additive is
Like Fertilizer for Cancer

A Food Manufacturer's Dream

Blame the potato chip… no, blame the food companies — for the 'nobody can eat just one' syndrome.

Monosodium glutamate (MSG) has no nutritional value, but it DOES stimulate your taste buds and makes bland food taste great. Every single one of us has had the MSG experience, though most of us probably didn't know it: it happens when something you're eating tastes absolutely lip-smacking good. You just can't believe how delicious it is. You can't get enough.

What the FDA claims is a "harmless" taste-enhancer is implicated in Parkinson's disease, ALS, stroke, heart attack, MS, epilepsy, stomach disorders, nausea, vomiting, fatigue, depression, headaches and migraines, autism, ADHD, asthma, Alzheimer's — and more!

The cancer connection

Dr. Russell Blaylock, a distinguished alternative doctor, explains how cancer cells have glutamate receptors, so when they're exposed to glutamate, tumors grow much faster and invade more intensely.

This was initially discovered with one of the worst malignancies of the brain — glioblastoma multiforme. MSG is now linked to melanoma, breast, thyroid, and colon cancers as well.

In fact, Dr. Blaylock reports that the prognosis for melanoma is directly related to the number of glutamate receptors. Ditto for squamous cell carcinoma of the throat. The size and invasiveness of the tumor and the patient's chance for recovery are all connected to the glutamate.

Although this is in mainstream medical journals, the diets that oncologists recommend in major cancer centers contain very high levels of glutamate. Dr. Blaylock stresses — if you have ANY of these kinds of cancer and you consume MSG, you're making your cancer grow faster and making it incurable. (I've arranged a special offer for Dr. Blaylock's excellent newsletter.)

You need to avoid MSG — and it's practically everywhere!

It's not so easy to identify and avoid MSG because it's in so many processed and restaurant foods and it's called by about 40 different names.

At the most basic level of taste sensation and perception, MSG is like a mind-altering drug. It makes just about any junk into an irresistible treat. (It makes good foods taste better, too. Quality restaurants aren't above using it.) The taste-enhancement is the result of a pure biochemical reaction that has nothing to do with the other ingredients in the food. You're being fooled.

MSG also has a long shelf life and lowers food production costs by lowering the amount of high quality ingredients needed.

And it's quite addictive — meaning you buy more of whatever it is you're eating! It's a food manufacturer's dream.

Studies show that people experience more hunger and cravings after consuming food with MSG. No wonder you can't eat just one!

And it's nearly ubiquitous in our food supply. Since the 1950s, MSG use has skyrocketed 300 TIMES. That's not 300% — it's 300 times. The average American eats nearly two pounds of MSG per year. And the chemical's effects are compounded by ingesting it continually throughout every day.

Avoiding it will take a little ingenuity

The first step is to think more critically about what you eat… to be more aware and educated.

One of the early nicknames for MSG toxicity was "Chinese restaurant syndrome"… because an hour or so after eating Chinese food, some people would experience a hot chest, flushed face, rapid heartbeat, nausea, or diarrhea. Some people even reported a sense of impending doom/dying.

I've been hearing about the dangers of MSG in Chinese food for something like 45 years. I have to say I never experienced any of these symptoms, and I've eaten a ton of Chinese food. But that doesn't mean anything. MSG's real damage goes unseen and unnoticed until it's too late. It severely damages brain and nerve cells.

By the way, considering that MSG is so widely used, there's no point in singling out Chinese restaurants. Now, we know MSG lurks in thousands of foods. Here are some tips to slash your exposure. . .

  1. Avoid fast food restaurants and even most sit-down chain restaurants. McDonalds, Burger King, Taco Bell, and many sit-down chain restaurants including but not limited to TGIF, Chili's, Denny's and Applebee's use MSG in abundance. MSG was found in every chicken dish, salad dressing, and gravy at Kentucky Fried Chicken (KFC).

    Most restaurants buy pre-packaged and ready-to-heat menu selections, which are highly suspect. They don't prepare the food, they just warm it up in an oven (quite often a microwave). If your restaurant doesn't purchase fresh produce and ingredients and prepare them from scratch, it's a good bet the food includes MSG.

  2. Stop eating foods that come in boxes, bags, and cans. Many of America's favorite foods contain MSG — think Doritos, Lays potato chips, Top Ramen, Hamburger Helper, canned gravy, frozen prepared meals, salad dressings, soups, and even Breyer's ice cream…
  3. Learn to be a careful label reader. MSG and related chemicals have a list of more than 40 different names, which you can find at http://www.truthinlabeling.org/hiddensources_printable.pdf. As an allergy victim I've read food labels carefully since I was in my teens, so I'm always kind of surprised to find out other people don't. Reading food labels is a must, not only because of MSG but also sugar and a long list of other things you shouldn't eat. Reading labels will go a long way toward helping you take charge of your life and change your eating habits. One of my associates became a label-reader and tells me that after the initial effort it was second nature. And it will pay off in spades.

    Even health food stores are mine fields for MSG. And many supplements contain glutamic acid.

  4. Eat fresh whole organic foods like vegetables, fruits, and meats — preferably purchased from a local source. Your best way to avoid MSG is to prepare your food fresh from scratch. I know the time crunch can get in the way. There are shortcuts you can employ, though that's not the focus of this article.

    More sneaky sources of MSG. . .

    Here's a little known meat secret: Conventional hens and turkeys are injected with 10% hydrolyzed protein (glutamate!) to 'tenderize' them.

    Another sneaky attempt at getting you hooked on MSG…

    A large fertilizer and pesticide company has created an MSG tainted 'growth enhancer'. It's completely sanctioned and endorsed by our 'protective' government agencies. Instead of going into the product when it's manufactured, it'll go onto our fruits, vegetables and nuts while they're still in the field. Worse, the USDA has lowered its organic standards so much that AuxiGro is applying for certification to use it on organic crops.

    Your best defense? Buy local. Find and patronize your local farmer's market. Local organic farmers (whether certified or not) are worthy of your business, and less likely to use these kinds of spray. Besides, you can look them in the eye and ask them whether they do. I' m a regular patron of farmers' markets and I do it all the time.

    And, finally . . .

  5. Use these supplements for damage control and detox while cleansing your diet of MSG:
    • Magnesium
    • Ginkgo biloba — may protect from excitoxicity (the nerve damage caused by MSG) and reduce brain fog
    • Omega-3 fish oils — block excitotoxins and repair cellular damage
    • Selenium — protects glutamate receptors
    • Red clover — may reduce brain cell neuron damage
    • Zinc — protects receptors from excessive excitotoxin absorption
    • Dr. Blaylock also recommends milk thistle and curcumin, taurine, and vitamins B1, B6, C and E.

Food labeling malpractice…

Beware… Some foods advertise "No MSG" when in reality they contain large amounts of hidden MSG derivatives, called "free glutamate".

The only harmless kind is bound glutamate. Don't be deceived by the food industry.

Here's the labeling deception…

If a glutamate contains 79% or more free glutamic acid it must be called MSG. If it's less than that, it escapes MSG labeling restrictions, and they can call it whatever they want.

So beware of innocent sounding names like: hydrolyzed protein, autolyzed yeast, soy protein extract or isolate, vegetable protein isolate, natural flavors, spice, carrageen.

Incidentally, carrageen is an MSG additive found in ice cream, dairy products, baked goods, yogurt, and some margarine… Researchers use it when they want to grow cancer cells — while manufacturers put it in your food!

Innocent sounding 'hydrolyzed vegetable protein' is even more risky than MSG. It contains not one, but three excitotoxins (glutamate, aspartate and cysteic acid) — plus several known carcinogens.

Oh — and watch out for infant formula too. Details can be found here…
http://www.truthinlabeling.org/formulacopy.html.

The only reason MSG and its relatives are added to foods is to enhance the taste so you buy more. It has no redeeming value other than to grow their bottom line.

Expect the FDA to turn a blind eye. (There's too much money in this.) You're on your own to protect yourself. Caveat emptor — and good health to you.

Code Names and sources of MSG:

  • Anything "enriched"
  • Anything "ultra pasteurized"
  • Anything fermented
  • Anything protein fortified
  • Autolyzed yeast
  • Barley malt
  • Broth
  • Bouillon
  • Calcium caseinate
  • Carrageen
  • Caramel flavoring
  • Corn syrup or corn syrup solids
  • Cornstarch
  • Dough conditioners
  • Dry milk solids
  • Flavorings
  • "Natural flavoring"
  • Gelatin
  • Gum (of any kind)
  • Hydrolyzed oat flour
  • Hydrolyzed begetable
  • Hydrolyzed protein
  • Malt extract & maltodextrin
  • Malt flavoring
  • Milk powder
  • Modified food starch
  • Natural flavors
  • Natural chicken, beef, or pok pectin
  • Plant protein extract
  • Potassium glutamate
  • Protease, protease enzymes
  • Rice syrup
  • Seasonings
  • Sodium caseinate
  • Soy protein
  • Soy protein isolate
  • Soy sauce or extract
  • Stock
  • Textured protein
  • Vegetable gum
  • Vitamin "enriched"
  • Wheat, rick or oat protein
  • Whey protein
  • Whey protein isolate
  • Yeast extract yeast food
  • Yeast nutrients

Sources for more information:
http://www.truthinlabeling.org/II.WhereIsMSG.html
Dr. Blaylock's website, http://www.russellblaylockmd.com
http://www.rtnc411.org/tlist.html
Excitotoxins: The Taste that Kills by Dr. Russell Blaylock

If you missed Part I of this article about MSG, you can scroll down and it read it below. . .


The Silent Killer in Your Kitchen Cabinet —
Worse than Alcohol,
Nicotine, and Illegal Drugs…

Chances are close to 100% that right now you have a lot of food items in your kitchen laced with the very same chemical scientists use to fatten lab animals.

I doubt if you're trying to gain weight. Few people are. Yet you may be eating a chemical that causes you to add pounds. Keep reading to get the full story…

Continued below. . .


The Small Group of Doctors Who
Are Quietly Curing Cancer

Meet a small group of doctors who are quietly doing what they do better than anyone else in the United States — curing cancer. One of them is Dr. Russell Blaylock, the expert who's the source of much of the eye-opening information in this issue of Cancer Defeated. Dr. Blaylock and these other top medical professionals are leading experts on alternative cancer treatments, cancer prevention, and little-known secrets for early detection. That's how they can do what conventional medicine can't. Click here to watch a FREE video presentation — you can listen in as these top doctors share their medical breakthroughs!

Click here for the free video presentation


This pernicious food additive is an excitotoxin — a substance that damages and even kills certain nerve cells by overstimulating them. This food additive has a 'side-kick' too, a similar food chemical that harms you in many of the same ways.

We'll focus here on monosodium glutamate -- MSG -- and its forty-some aliases. But be aware that aspartame is just as dangerous. Aspartame is much easier to recognize and eliminate from your diet. MSG, on the other hand, tends to be concealed.

Food manufacturers have been adding MSG to our food since 1945. They didn't go to the trouble of conducting studies to see if it was safe. Turns out it's not.

In 1968, while he was studying excitotoxicity, Dr. John Olney accidentally discovered that all his MSG-fed animals were obese. The more MSG the animals ate, the fatter they got.

This is highly revealing, in light of today's triple epidemics of obesity, metabolic syndrome and Type II diabetes.

Feeding MSG to an infant or toddler almost guarantees the child will become obese by adolescence or adulthood. This is what happens in every type of animal studied without exception.

Monkey studies dating back to 1969 show MSG causes lesions i.e. wounds or sores in the hypothalamus — your brain's weight control center. The hypothalamus is highly sensitive to MSG. This fact has been verified in test after test.

Brief time out: Are you feeling good about how the FDA is "protecting" our food supply? Thought so. You've got to get over the idea that the authorities — the people in charge — are looking out for you. They aren't.

Getting back to the hypothalamus, it's the organ where your leptin receptors regulate food intake. Leptin is the chemical that signals your brain you've had enough to eat. Once MSG destroys the leptin receptors, food intake is de-regulated and you gain weight. Your brain literally doesn't know when you're full, and you don't stop eating.

Unfortunately for humans, blood plasma tests show we're 20 times more sensitive to MSG than monkeys, and five times more sensitive than mice. And your young children and grandchildren are four times more sensitive than you are.

It's a poison — not an allergen!

What exactly does it mean when I say that MSG is an excitotoxin? MSG is an amino acid that serves as a neurotransmitter in your brain. Your body has some of these which are benign when naturally bound to protein. But the free glutamic acid (glutamate) of MSG is toxic to your brain. Just a reminder: MSG is called by many other names — more about that in a moment.

Excitotoxins excite your brain cells to death — and it can happen within moments. Consuming this substance kills brain cells.

Plus, MSG is damaging to other types of cells as well. Lab animals fed MSG also show toxic degenerative changes in their livers, kidneys, nerves, and eyes within minutes.

Most people think MSG makes people sick by triggering an allergic reaction. They're mistaken: this is not a case of food allergy. Dr. Russell Blaylock, neurosurgeon and leading expert on nutrition and the brain, assures us MSG is a toxin — a poison. You might not react the same as the next person, but it's still a poison. Everyone is damaged by it. The more you consume, the more you'll be damaged.

Dr. Blaylock is one of the top alternative medicine experts in the United States. You can read his excellent newsletter if you take advantage of a special offer I've arranged for Cancer Defeated subscribers — click here to view this offer.

MSG affects MUCH more than obesity...

Consuming MSG can result in seizures and death. It might give you obvious brain damage. Or it might bring on subtle changes like losing connections to the nerve cells' dendrites and synapses, which start disappearing, retracting. Your malfunctioning brain then affects your endocrine system (thyroid, adrenal, and growth hormones).

It's actually worse when symptoms are so subtle they go unnoticed, because MSG has a cumulative destructive effect on cells and connections. The lucky people are the ones who have an acute reaction to MSG. At least they have a shot at figuring out what's making them sick — so they can stop eating it.

Dr. Russell Blaylock points out that in neurology you often don't develop symptoms until you've destroyed 80% of the neurons in a particular part of your brain.

Then wham!

Without warning you end up with Parkinson's disease or ALS. When you lose the last 10 or 20% you have a rush of symptoms. But the disease really began decades earlier.

MSG has been linked to a long and growing list of conditions: stroke, heart attacks, irregular heartbeat, epilepsy, grand mal seizures, M.S., stomach disorders, nausea, vomiting, fatigue, depression, headaches & migraines, numbness, autism, ADHD, asthma, disorientation, confusion, Parkinson's, ALS, Alzheimer's, and cancer.

The CDC cautions America's 23 million asthmatics that MSG can bring on an asthma attack.

A warning to healthy athletes...

More than 460,000 people per year now die of a disorder called sudden cardiac death.1

Shockingly, it strikes otherwise healthy people with no obvious symptoms of heart disease. An alarming number of the victims are young athletes — high school, college and professional.

There are many theories on this. But Dr. Blaylock believes that the mechanism responsible is excitotoxic damage from food additives and aspartame. And there is growing evidence he may be right.

Young athletes in particular tend to have low magnesium and omega-3 levels, high calcium levels, and multiple sources of excitotoxic food additives — a deadly combination.

What's more, strenuous exercise in extreme heat depletes the body's magnesium. Consuming carbonated drinks and taking calcium only aggravates the situation. And adrenalin, which is increased during exercise, promotes heart muscle irritability and magnesium loss, too.

Low magnesium is known to produce seizures and cause sudden cardiac arrest. A classic experiment found that putting stress on magnesium-deficient animals caused nearly every single one of them to die -- nearly 100% mortality. Adding magnesium slashed the death rate dramatically.

Deficiencies of omega-3 fatty acids (like those found in fish oil) also increase your danger of cardiac arrest and sudden death.

And for those over 45...

These same factors apply. If you're over 50, it's likely you don't have enough magnesium and omega-3 fatty acids, you're probably under stress, and you may take meds that deplete your magnesium levels. And of course, many older folks already have coronary artery disease or other medical conditions that boost their heart risk.

Athletes and older people should avoid foods containing excitotoxins such as MSG and aspartame, and supplement with magnesium, antioxidants, and omega-3 oils. I'm confident this approach will be more effective than asking the ambulance drivers to rescue you with an external defibrillator after the fact.

This is such an important topic, I'm going to give you more information in the next issue. MSG is implicated in cancer — one famous doctor calls it "a fertilizer for cancer".

And if you're thinking MSG is just something they add in Chinese restaurants, think again. It's in thousands of foods, and it's not easy to avoid — most of the time it's called something else. So even if you're like me and read food labels, you may not find out that this deadly killer is present.

Next issue I'll give you the info you need to identify this junk and get it out of your life, plus supplement recommendations to help prevent further damage.

And don't forget to take advantage of the really incredible offer for Dr. Blaylock's newsletter.

Kindest regards,
Lee Euler,
Publisher


Footnotes:

1Per the CDC.

Sources for more information:

http://www.truthinlabeling.org/II.WhereIsMSG.html
Dr. Blaylock's website, http://www.russellblaylockmd.com
http://www.rtnc411.org/tlist.html
Excitotoxins: The Taste that Kills by Dr. Russell Blaylock


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Editor in Chief: Lee Euler Contributing Editors: Mindy Tyson McHorse, Carol Parks, Roz Roscoe Marketing: Shane Holley Information Technology Advisor: Michelle Mato Webmaster: Steve MacLellan Fulfillment & Customer Service: Joe Ackerson and Cami Lemr


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