“Cleansing is basic for elimination of every kind of disease.” ~ Stanley Burroughs

“Since the days of Jesus Christ, who fasted for 40 days, men and women have abstained from food for many reasons; for health, for political ends and for spiritual enlightenment.” ~ Herman Schneider

According to Stanley Burroughs, an alternative health practitioner who wrote “The Master Cleanse” book, due to consuming huge quantities of unhealthy food, food waste is stored in our bodies—“Disease, old age, and death are the result of accumulated poisons and congestion throughout the entire body. These toxins become crystallized and hardened, settling around the joints, in the muscles, and throughout the billions of cells all over the body.”

Thus, our bodies naturally start cleansing in order to stop the poison damage. As a result, we experience discomfort and sickness, and many try to “fix” the problem with antibiotics or other drugs, which only suppress the natural process. Such discomfort often appears after holiday feasting as “even the very best of foods in excess can create problems.”

In 1940, Burroughs created the master cleanse diet, which had been proven to be a successful way to lose weight and cure a variety of diseases.

For the cleansing program, he chose lemons, maple syrup, cayenne pepper, laxative tea and sea salt. Each one of the ingredients has a specific purpose and is vital for the successful completion of the diet.

Lemons and limes are “the richest source of minerals and vitamins of any food or foods known to man,” he says.
Even though the lemon is an acid fruit, it becomes alkaline as it is digested and assimilated, and is in fact, the best aid toward proper alkaline balance.

Maple syrup is chosen due to its large variety of minerals and vitamins (Sodium, Potassium, Calcium, Magnesium, Manganese, Iron, Copper, Chlorine and Silicon; Vitamins A, B1, B2, B6 and C; and Nicotinic Acid and Pantothenic Acid) and cannot be substituted with any other sugary product such as honey for example. The maple syrup can be Grade A (fewer minerals), Grade B (more minerals and more maple taste), and Grade C (more minerals than Grade B). All of them can be used, but the syrup must be organic.

The laxative herb tea needs to be organic if possible, one that is mild to the stomach. Organic senna laxative tea is a good choice.

The cayenne pepper breaks up the mucus and adds more B and C vitamins.

The sea salt is used to wash out the entire digestive tract. Burroughs says enemas and colonics should not be used for this purpose because they are harmful for the system and won’t cleanse the colon as good as the sea salt water bathing. The regular iodized salt won’t work.

Here’s what Burroughs says about the lemons and maple syrup working together:

“The lemon is a loosening and cleansing agent with many important building factors. The ability of the elements in the lemon and the maple syrup working together creates these desired results. Its 49% potassium strengthens and energizes the heart, stimulates and builds the kidneys and adrenal glands.

*Its oxygen builds vitality.
*Its carbon acts as a motor stimulant.
*Its hydrogen activates the sensory nervous system.
*Its calcium strengthens and builds the lungs.
*Its phosphorus knits the bones, stimulates and builds the brain for clearer thinking.
*Its sodium encourages tissue building.
*Its magnesium acts as a blood alkalizer.
*Its iron builds the red corpuscles to rapidly correct the most common forms of anemia.
*Its chlorine cleanses the blood plasma.
*Its silicon aids the thyroid for deeper breathing.

It truly is a perfect combination for cleansing, eliminating, healing, and building.”

In addition, everyone with addictions to alcohol, cigarettes, drugs, coffee, cola drinks, etc. will lose the cravings and will “be free from slavery to these many habit-forming and devitalizing elements of modern living.”

“The chemical changes and the cleansing have a way of removing the craving and the many probably deficiencies. Thus, the desire for the unnatural types of stimulants and depressants disappears.”

So, here’s how it’s done:

2 tablespoons lemon or limejuice (about ½ lemon)
2 tablespoons organic maple syrup (not maple flavored sugar syrup)
1/10 teaspoon cayenne pepper (or to taste)
8 oz water

Combine the juice, maple syrup and cayenne pepper in a 10 oz glass and fill with water. Stir and drink. Always use fresh, preferably organic, lemons or limes, and never canned or frozen ones. Six to twelve glasses of the lemonade per day are usually enough. However, if you get hungry, just drink another glass of the lemonade. You must not eat any food during the diet! Don’t use vitamin pills/supplements either. During the cleansing, some people will feel weakness, dizziness, vomiting (rarely), or pain in the joints of the body. It is the result of poisons circulating through the blood stream rather than a lack of food or vitamins, explains Burroughs. The lemonade contains all the vitamins and minerals necessary for the body to stay without food for up to 40 days. Yes, you can do the diet for up to 40 days as the minimum is 10.
If you feel weak, just take it easy and rest more, although most people feel perfectly fine and are able to even work out.

If you are overweight, use less maple syrup for the lemonade. For those who are underweight, add more syrup. You are allowed to drink as much water as you want in addition to the diet.
Drink laxative tea at night before you go to bed. If you have never drank laxative tea before, you will feel discomfort and pain in the stomach during the first two or three days because the tea will be cleansing huge amounts of stored food waste in your system. In a couple of days the stomach will get used to it and the pain will go away.

How to make the salt water wash:

In a full quart of warm water add two teaspoons of sea salt. Drink the whole quart first thing in the morning. The salt and water will then quickly wash the entire track in an hour, so it’s a good idea to stay home for an hour after you drink the salt water.
“The salt water has the same specific gravity as the blood, hence the kidneys cannot pick up the water and the blood cannot pick up the salt.” If the salt water wash doesn’t work the first time, try adding a little more salt and drinking more water. In short, the laxative tea at night loosens up the stored waste, and the salt water washes it out easily in the morning.

How to break the diet:

Breaking the diet is the most important part. It may have serious consequences if done improperly.

First and second day after the diet:

Drink several glasses of freshly squeezed oranges during the day. According to Burroughs, “The orange juice prepares the digestive system to properly digest and assimilate regular food.” Drink as much water as you need.

Third day:

Orange juice in the morning; raw fruit for lunch; fruit or raw vegetable salad at night, and that’s all. You are now ready to get back to regular eating.

After the successful completion of the cleansing, however, many people prefer to continue with a healthy diet. They also start eating less than what they were eating prior to the cleansing. You are to gain back some of the lost weight which is inevitable, but overall it’s up to you to keep the results for longer through choosing carefully what to eat.

Burroughs and The Nutrition Outside the Lemonade diet will follow.

Protein is a vital nutrient, essential to your health. In its purest form, protein consists of chains of amino acids. There are 22 amino acids that combine to form different proteins, and 8 of these must come from the foods we eat. Our body uses these amino acids to create muscles, blood, skin, hair, nails and internal organs. Proteins help replace and form new tissue, transports oxygen and nutrients in our blood and cells, regulates the balance of water and acids, and is needed to make antibodies. However, too much of a good thing may not be so good for you. Many people are putting their health at risk by eating to much protein. Excessive protein consumption, particularly animal protein, can result in heart disease, stroke, osteoporosis, and kidney stones. As important as protein is for our body, there are many misconceptions about how much we really need in our diet, and the best way to obtain it.

The average American eats about twice as much protein than what is actually required. Some people, in the pursuit of thinness, are going on high-protein diets and are eating up to four times the amount of protein that their body needs. Protein deficiency is certainly not a problem in America. So exactly how much protein does your body really need? Much less than you think. According to the American Heart Association and the National Institutes of Health, as little as 50-60 grams of protein is enough for most adults. This breaks down to about 10-12% of total calories. Your body only needs 0.36 grams of protein per pound of body weight. To calculate the exact amount you need, multiply your ideal weight by 0.36. This will give you your optimum daily protein requirement in grams. Since the amount of protein needed depends on the amount of lean body mass and not fat, ideal weight is used instead of actual weight. Infants, children, pregnant and nursing women require more protein.

People on high-protein diets are consuming up to 34% of their total calories in the form of protein and up to 53% of total calories from fat. Most of these people are unaware of the amount of protein and fat that is contained in the foods they eat. For instance, a typical 3-ounce beef hamburger, which is small by American standards, contains about 22 grams of protein and 20 grams of fat. You achieve quick weight loss on these diets because of this high fat content. High fat foods give you the sensation of feeling full, faster, so you end up eating fewer total calories. However, this type of protein and fat combination is not the healthiest. Animal proteins are loaded with cholesterol and saturated fat. Many people on these diets also experience an elevation in their LDL (the bad) cholesterol when they remain on this diet for long periods. High levels of LDL cholesterol in the blood clog arteries and is the chief culprit in heart disease, particularly heart attack and stroke. So while you may lose weight in the short-run, you are putting your cardiovascular health in jeopardy in the long-run.

Another reason weight loss is achieved on these high-protein diets, at least temporarily, is actually due to water loss. The increase in the amount of protein consumed, especially from meat and dairy products, raises the levels of uric acid and urea in the blood. These are toxic by-products of protein breakdown and metabolism. The body eliminates this uric acid and urea by pumping lots of water into the kidneys and urinary tract to help it flush out. However, a detrimental side effect of this diuretic response is the loss of essential minerals from the body, including calcium. The high intake of protein leaches calcium from the bones, which leads to osteoporosis.

Medical evidence shows that the body loses an average of 1.75 milligrams of calcium in the urine for every 1 gram increase in animal protein ingested. Additionally, as calcium and other minerals are leached from our bones, they are deposited in the kidneys and can form into painful kidney stones. If a kidney stone becomes large enough to cause a blockage, it stops the flow of urine from the kidney and must be removed by surgery or other methods.

Plant-based proteins, like that found in soy, lowers LDL cholesterol and raises HDL (the good) cholesterol. This prevents the build up of arterial plaque which leads to atherosclerosis (hardening of the arteries) and heart disease, thus reducing the risk heart attack and stroke. The amount and type of protein in your diet also has an important impact on calcium absorption and excretion. Vegetable-protein diets enhance calcium retention in the body and results in less excretion of calcium in the urine. This reduces the risk of osteoporosis and kidney problems. Interestingly, kidney disease is far less common in people who eat a vegetable-based diet than it is in people who eat an animal-based diet. By replacing animal protein with vegetable protein and replacing saturated fat with unsaturated fat, like that found in olive and canola oils, you can avoid the pitfalls of the typical high-protein diet. You will be able to improve your health and regulate your weight while enjoying a vast array of delicious, nutritionally dense, high fiber foods.

Remember, eat everything in moderation and nothing in excess. Also, the only healthy way to achieve permanent weight loss is to burn more calories than you take in. Anything else is just a gimmick.

For more information about soy, visit the Virtues of Soy website.

Related articles: Pierre Dukan’s Protal Plan – High Protein Diet

Avoid sweets. Overly sweet foods have the tendency to make you want for more. When you are thinking about popping that piece of candy into your mouth, get your toothbrush and brush your teeth instead. It’s ok to give yourself a treat once in a while but don’t eat the whole thing. Cut it in half and throw away the other half. When you feel like eating, wait for 10 minutes to see if the craving will go away. Do not set goals that are impossible to achieve. Aim for something that is within your reach. It would put less pressure on you and you are most likely to succeed. Getting enough sleep is advised.

Drinking the right amount of water is also essential. Six to eight glasses a day is adequate enough to make water act as a diuretic thereby cutting down water retention. Water also slows down your appetite and makes you feel full if taken before a meal. It is also suggested to go on a diet with one or more peers. Supporting each other, sharing and caring for each other would yield a higher success rate.

Instead of eating, find something else to do. Whenever you get that craving to eat; when you’re angry, happy or sad, go shopping, clean the house or read a book. Do something that will take your mind away from eating.

If you like eating late at night, have a slice of bread or a piece of cracker before going to bed. It would also help to have a glass of water or a fruit ready at your bedside in case you wake up at night and feel hungry.

Do not use food as a prize when you want to reward yourself. Buy a dress, shoes or a book these things will not make you go off on your diet.

Weight is constantly fluctuating. Your weight in the morning could be lighter than if you weigh yourself at night. Imagine sticking to your diet only to find out that you weigh heavier. Weigh yourself at the same time to avoid feeling down. You can also do a special food arrangement with every meal you prepare. Making it festive and cheerful to make you get interested in the food and stop yourself from eating too much.

Avoid fattening foods or drinks that are easy to consume in large amounts. Always keep foods that contain high fiber like raw vegetables or fat-free popcorn; these can easily satisfy and fill you.

Don’t skip meals. Do not eat anywhere else except at the dining table. This will help you keep your mind on the food as you eat slowly and savor each bite, don’t forget to count as you chew everything ten to twenty times. Don’t go to the kitchen unless it is time to eat. Most of all don’t go on a diet for other people do it for you.

Read more Dieting Tips. You can alse use our calculators for measuring your progress.

by Jane Fonda

Article original link: http://www.jane-fonda.net/healthy eating/

If you’ve said it once, you’ve said it a hundred times: You want to eat healthfully and lose weight. Why then are you on a first name basis with the folks at the fast food drive-thru?
It must be because eating well requires too much time and effort.
Not so. In fact, once you commit to a healthier way of eating and learn a few tips and tricks, food shopping and meal preparation are a snap.
But first, it helps to bone up on the basics of staying fit and trim, starting off with the process by which our bodies utilize energy we derive from food.

Why we gain pounds when we don’t eat enough?
Some scientists theorize that our “set point” plays a big role in weight gain and loss. (Set point is the weight each of our bodies naturally gravitates toward, depending on such genetic influences as metabolism and our number of fat cells.) We each have a sort of thermostat that kicks into action if our body suddenly loses too much fat; it attempts to bring us back to our set point by increasing our appetite. It may also force the body to use muscle tissue for the energy that should be coming from food, which causes our metabolism to drop and diminishes our ability to burn calories from food we eat every day.

Do you know what is the Yo-Yo effect.

Food ScalesSo what, then does “eating to lose weight” mean? First of all, it means eating enough food to keep you from feeling hungry and your thermostat from kicking into fat retaining mode.
Then, for energy and good health, we must eat a wide variety of healthy foods, without consuming more than our metabolism burns as energy. And with regular exercise, we can maintain the right amount of muscle mass to ensure a healthy metabolism.
Switching to a low-fat diet makes cutting calories quite a bit easier. Consider that a gram of fat has 9 calories, while a gram of protein or carbohydrate has just 4 calories. You can also eat a greater volume of low fat food without risking weight gain. But bear in mind that all calories count, whether from fatty or fat free foods. If we eat more calories that we burn, they will stored as fat no matter that their source.

How to feed your body the right foods
The foods most of us eat on a daily basis may lack sufficient vitamins and minerals to let our bodies work optimally. Often, they contain an excess of substances that drag our energy down and keep our weight up.
More than half of the calories we put in to our mouths come from sugar, animal fats, and alcohol, which have no fiber and little nutritive value. I like to call it the Standard American Diet, with the all to fitting acronym SAD. The sad diet accelerates the aging process by depriving our cells of the nutrients they need to regenerate and fight off certain diseases. Few of us think about whether what we eat on any given day does what food should do: nourish us, providing the fuel and building blocks our body needs.
Sound complicated? Actually, when you get right down to it, it’s as simple as eating three healthwise meals a day, starting with breakfast.

Healthy Muffins from Jane Fonda’s Cooking for Healthy Living Book

The number one rule: Never skip breakfast. If you do, or if you eat an inadequate breakfast, by late morning, your energy will start to lag, and you’re going to reach for more coffee or a sugary treat.
So what makes a good breakfast?
Sufficient complex carbohydrates (1/2 cup of cereal or 1/2 bagel or a low fat muffin); a small amount of protein (4 – oz glass of milk or 4 oz of yogurt or 4 oz of non fat cheese) and fruit (a 4-oz glass of fresh fruit juice or piece of fruit). Complex carbs are bulky and take a while to digest, leaving you more satisfied.
Proteins help offset fatigue. And fruit will help bolster your nutrient intake.
Lunch is the best time to fill your daily protein requirements, since you’ll need the boost to counteract afternoon slump. Chicken, seafood, legumes or yogurt will fit the bill.
Be sure to combine your protein with a complex carbohydrate so you feel full.

Because complex carbs are so satisfying, dinner should emphasize these. Some researchers believe carbohydrates also trigger the release of serotonin, a brain chemical that can promote better sleep. Chose from pastas, vegetables and legumes for your carbs. Have protein in small portions – use it like a garnish.

When it comes to dessert, realize that it does have to be waistline expanding to be delicious. (My recipe for scrumptious chocolate cheese cake, proves you can reduce fat and calories without sacrificing the taste.)

Now that you know a little more about what kinds of foods your body needs to function at its best, you can more easily plan your meals – a crucial step for those seeking to lose weight.

Set aside a few minutes at the beginning of the week to select the meals you want to prepare and the arrange your grocery list around the items you’ll need. Not only will the list make shopping more convenient and economical, but it will guard against impulse buys when you head down the chip and candy aisles. If you’re trying to lose weight, planning will also help reinforce self discipline To make sure you get a full range of vitamins and minerals, be certain to eat a varied diet that includes plenty of whole grains, fruits and vegetables.
Last, but not lease, find recipes that enable you to cook food to maximize taste, texture and nutritional value – without adding calories or fat. That’s one of the most important steps in adopting a healthier way of eating.

Ways to shop wisely
Experienced cooks firmly believe that knowing how to shop is essential to cooking tasty meals. A wise shopper can pick the best quality ingredients, with the best taste, texture and nutritive value – at the best cost. Here are a few tips on how to shop with health in mind:

Buy Fresh produce often.
Try not to buy too many fresh fruits and vegetables at any one time. They begin to lose vitamin C after two or three days in the refrigerator, and even more quickly when left at room temperature.

Purchase frozen produce during winter
In the winter, chose frozen fruits and vegetables (which retain much of their nutritional value) so you can still eat favorite out of season foods at a reasonable cost.

Avoid empty calories.
Shop with an eye toward getting the most nutritive bang for your buck and calories. This means avoiding processed foods, which usually cost more and are far higher in fat, sugar and salt than fresh foods.

Learn to read labels.
The label can give you all the pertinent information you’ll need about nutrition and content. A careful look at the ingredients on packaged foods can also tip you off to the presence of chemical additives that you’ll want to limit in your diet. Like monosodium glutamate.

Shop along the supermarket walls.
Concentrate on low-fat dairy, seafood, poultry and meats, and choose a variety of produce colors, since each one offers different nutritional value. Most important are dark greens, such as broccoli and cabbage; reds, such as bell peppers and tomatoes; and yellows and oranges, like cantaloupes, carrots and squash.

Low Fat Munchies
A between meal snack can help stave off hunger, provide extra energy and help you avoid overeating later on. Be careful to limit snack potions to one serving, except when it comes to fresh veggies – you can munch on them to your heart’s content. Here’s some of my favorite snack suggestions:

1. Bake an extra potato for a snack (Good quality potatoes are delicious eaten plain, at room temperature.)
2. Bake your own tortilla chips to dip into salsa. (Limit servings to no more than a handful.)
3. Keep a bowl of washed seasonal fruit always available on your counter or table.
4. Drink a glass of water when you’re hungry. A lack of water is often mistaken for hunger pains.
5. Carry salt-free rice cakes to munch on during mid-morning or late afternoon snack attacks.
6. Prepare carrot and celery sticks, raw cabbage, Belgium endive, chicory or zucchini, and have them ready to eat in the refrigerator.

Traditional thinking has told us that complex carbohydrates like rice and potatoes were absorbed slowly, and that simple and refined carbohydrates, like candies and jams resulted in a sharp rise in blood sugar. However recent research has indicated that this is not necessarily the case. There are more factors involved than just simple vs complex or refined vs natural.

The GI values are a measure of 1 to 100 where pure glucose has a value of 100. Many carbohydrate-rich foods have been tested and applied against the index. A value of 50 (for example) indicates that the food has an effect on blood sugar equal to half that of glucose.

Glycemic Index and Weight Loss

The GI has had a pronounced affect on the health community, with many Doctors now recommending the GI to patients with diabetes and/or obesity. A number of nutritionists are no longer educating people on complex vs simple carbs, but tend to favor the GI index.

Eating foods with a low GI value tend to provide a feeling of fullness for longer and therefore assist those trying to eat less or lose weight. Diabetics can now choose their foods in a more controlled manner.

The GI factor is not the key to all weight loss, but it is another excellent another tool. A diet rich in low GI foods is a good diet, provided that there is nutritional variety.

Glycemic Index Diets

There are a number of diets that are based on the GI:

Glycemic Impact Diet
A new diet introduced by eDiets – has a ratio of 40% carbs, 30% proteins, and 30% fats – where all carbs are strictly low GI. This diet is quite sensible about the GI as it user the Glycemic Load of a food to determine quality carbs. Recommended.

NutriSystem Nourish
NutriSystem is a portion-controlled weight loss program based on the GI.

South Beach Diet
This popular diet chooses carbs that are based on low GI values.

Glycemic Index Food List

Low GI eating

Here is a guide to forming your own low GI eating habits.

• Choose Basmati rice instead of normal rice.
• New potatoes have a lower GI than older potatoes. Sweet potatoes also have a low GI.
• Unrefined cereals such as oats or muesli are lower in GI than processed cereals.
• Bread with lots of grains and seeds are lower in GI than other breads.
• When eating biscuits and crackers, those with whole grains in them are lower in GI.
• Cakes and muffins made with fruit, oats, and seeds can supply more low-GI ingredients.
• Fruits – Stone fruit (peaches, nectarines), apples, citrus are lower in GI than tropical fruits such as bananas, melons, pineapple, etc.

It’s Simple. Healthy eating has never been easier, thanks to the new nutrition label. Here’s the good news:

• Most foods in the grocery store must now have a nutrition label and an ingredient list.
• You can buy with confidence. Claims like “low cholesterol” and “fat free” can be used only
  if a food meets new legal standards set by the government.

You are looking at a new label if it’s titled Nutrition Facts. Old labels may still be around for a while, so don’t be surprised if you see them.

Why Read the Label?

Read the label to help choose foods that make up a healthful diet. Eating a healthful diet can help reduce your risk factors for some diseases. For example, too much saturated fat and cholesterol can raise blood cholesterol (a risk factor for hear disease). Too much sodium may be linked to high blood pressure. High blood pressure is a risk factor for heart attack and stroke.

You can download a simple food label guide probided by the U.S. Food and Drug Administration.

• Avoid as much as possible fatty food, including fat from vegetables.

• Reduce salt quantities.

• Drink a lot, like 2 liters/day (slightly more than 1/2 gallon). Water is your best partner here, if possible drink diuretic waters like Evian or Vittel (sold at Wholefoods). Avoid sparkling water due to the sodium (salt).

Thoughts…

As soon as he started practicing, Dr. Dukan realized that all the Cartesian theories and principles around nutrition and diets, were based on the fooled assumption that one could remove the temptation within overweight people for eating and convert them into calory-counting bureaucrats!!!

According to Dr. Dukan, most obese people are not obese by chance; there’s a psychological side that has to be considered and understood and which goes down to the profound explanation of eating habits and self-commitment.

His conclusions were that overweight persons who are trying to loose weight need a fast return with, quickly, tangible results to build up their self-confidence and motivation. They also need precise objectives to be set with pre-defined and predictable phases in order to enable them to appreciate their efforts, comparing the results against the initial objectives.

“This method is dedicated to those who tried everything, who lost weight, often – too often – and who are looking, beyond everything else, for the certainty that in return of a committed and flawless effort, but limited in time, they will, first of all, lose weight and, even more, will enjoy the result of their effort and will live with the comfort and the body that they are reclaiming.” Dr. Pierre Dukan.

Related articles:

• Pierre Dukan – Protal Plan Diet
• Nutrition Facts in the context of healthy eating and dieting
• The First Customized Diet Book by P. Dukan M.D.
• Pierre Dukan, M.D. – Q&A the new “My Weight Book”
• Pierre Dukan, M.D. Protal Plan – Nutrition Facts
• Pierre Dukan, M.D. – Exclusive Interview

Fact from Wikipedia and various sources were used for this article: Monosodium Glutamate (MSG)

What is Monosodium Glutamate (MSG)?

Monosodium glutamate, also known as sodium glutamate and MSG, is a sodium salt of the non-essential amino acid glutamic acid. It is used as a food additive and is commonly marketed as a flavour enhancer. It has the HS code 29224220 and the E number E621. Trade names of monosodium glutamate include Ajinomoto, Vetsin, and Accent.

Although traditional Asian cuisine uses flavour-enhancing ingredients which contain high concentrations of MSG, it was not isolated until 1907. MSG was subsequently patented by the Japanese Ajinomoto Corporation in 1909. In its pure form, it appears as a white crystalline powder; when dissolved in water (or saliva) it rapidly dissociates into sodium cations and glutamate anions (glutamate is the anionic form of glutamic acid, a naturally occurring amino acid).

Production and chemical properties

MSG is prepared by fermentation of carbohydrate sources. Species of the genus Brevibacterium and Corynebacterium are useful. Yields of 100 g/liter can be prepared in this way. From 1909 to the mid 1960s, MSG was prepared by hydrolysis of wheat gluten, which contains about 25% of glutamic acid. Glutamic acid is one of the least soluble amino acids, thus facilitating its purification.

Like the sodium salts of other amino acids, MSG is a stable colourless solid that is degraded by strong oxidizing agents. It exists as enantiomers, but only the naturally occurring L-glutamate form is used as a flavour enhancer.

Health controversy

Monosodium glutamate as a food ingredient is the subject of a health concern controversy.

Facts about Monosodium Glutamate (MSG)?

The following interview with Vincent Bollonzi M.D., D.C., C.C.N can give you some insight about some facts concerning the use of MSG and its effects on our bodies and nervous system.

Related articles:

• Aspartame – Overview
• Hidden Dangers in Our Food

Official site: Complete Wellness Center

The evidence is compelling and conclusive that at least two specific food additives are poisons. Russell Blaylock, MD, a neurosurgeon, has dedicated his life to educating the public on the dangers of food additives.  His book “Excitotoxins: The Taste that Kills” is electrifying and well-researched – a must read to understand fully the impact of poisonous food additives on ourselves and our children.  The two food additives I am speaking about are monosodium glutamate (MSG) and Aspartame – NutraSweet/Equal. Glutamate and aspartame are naturally occurring amino acids used in building proteins and also function as excitatory neurotransmitters.  When they are present in excessive amounts, they stimulate neurons until they die which is why they are called excitotoxins.

- MSG is a flavor enhancer causing cravings that contribute directly to obesity and diabetes.  Worse yet it can damage your child’s brain by effecting the development of the nervous system so that years later they may have learning and emotional difficulties (ADD/ADHD/Autism), and/or hormonal problems.

- Aspartame is an artificial sweetener that may cause brain tumors and causes sugar cravings.  It breaks down to form aspartame, an excitotoxin that can cause the same brain damage as MSG.

Furthermore excitotoxins can aggravate and possibly precipitate many neurodegenerative diseases such as Alzheimer’s, Parkinson’s, ALS, and Huntington’s.  These excitotoxins are a risk if you have ever had a stroke, brain injury, brain tumor, seizure, or have suffered from hypertension, diabetes, meningitis, or viral encephalitis.

What can we do to protect ourselves and our children?  There are Natural Solutions:

1. Read food labels.  MSG is often present in foods that are not labeled as containing MSG, but do. Examples are hydrolyzed protein, gelatin (yes, commonly served in hospitals as a healthy dessert), yeast extract, textured protein, and more.  For more information, go to www.truthinlabeling.org.  If a food is labeled low fat, it almost certainly contains MSG in some form for flavor.  Low carbohydrate processed foods most likely contain Aspartame.
2. Minimize consumption of processed foods – canned, boxed, bagged, and frozen.
3. Minimize restaurant foods, not just Chinese.  They often contain MSG even though the waiter/waitress is not aware of it because MSG is often present in items listed that do not appear to contain MSG. When eating out tips: choose broiled, grilled, or steamed foods with butter, herbs, lemon, etc; oil and vinegar or lemon juice for salad dressing; and fresh fruits or sorbets for dessert.
4. Use stevia as a natural low calorie sweetener rather than Aspartame. Stevia can be purchased at health food stores as liquid or powder.
5. Increase your body’s defense against excitotoxins.

Ways to defend against excitotoxins include:

1. Increasing cellular energy, ATP, improves the ability of specialized cells to take up excess glutamate and aspartate preventing these excitatory neurotransmitters from causing nerve cell death.  ATP production is facilitated by supplementing with both carnitine and acetyl-l-carnitine.
2. Vitamin B6 lowers brain and blood glutamate.  Glutamate receptors are blocked by Vitamin B12, pyruvate, and malate.  The latter two also increase cellular energy.
3. Essential omega 3 fatty acids improve the health of mitochondria, the energy producing subcellular organelle, and cell membranes.
4. Antioxidants fight against this increase in free radicals formed by excess excitotoxins.  There are three classes of antioxidants that form a network, all of which are essential in defending against free radicals:
   • The Vitamin, Mineral, Flavonoid Network which includes Carotenoids; Vitamins C, D, E, and K; manganese, magnesium, selenium, zinc, and plant flavonoids.
   • The Enzyme Network which includes superoxide dismutase, glutathione reductase, glutathione peroxidase, and catalase.
   • The Thiol (sulfur containing) Antioxidants which include albumin, alpha-lipoic-acid, and glutathione.
5. As Linus Pauling said: You can trace every illness, every disease, and every ailment to a mineral deficiency. Having an appropriate blend of absorbable minerals including essential trace minerals is protective.
6. The ill effects of MSG and aspartame can be blocked by specific energetic frequencies.

Chronic conditions or symptoms may be MSG and/or Aspartame related.  If the above suggestions do not improve your health, a visit to your natural health care provider is apt to help you optimize your health.

Continuing to allow MSG and Aspartame to be added to our foods with all the research that documents their ill effects is disturbing.   It is clear that we must be conscientious in our food choices for ourselves and for our families.

Author: Linda Hegstrand MD

Complete Wellness Ctr
2426 Burton Street SE
Suite 3
Grand Rapids,MI 49546
616.464.0470 mailto:DrLindaCWC@gmail.com

Blue Heron Academy
Medical Director

“suspicious” (strike though)

at best!

Aspartame is a low-calorie sweetener which is approximately 200 times sweeter than sucrose. The rapid rise in aspartame’s popularity can be attributed to the many benefits aspartame provides to calorie-conscious consumers, including:

Aspartame Tastes Like Sugar

Studies conducted with taste-test panels show that many believe aspartame’s taste is very similar to the taste of sugar.

Aspartame Enhances and Extends Flavors

Aspartame has the ability to intensify and extend fruit flavors, such as cherry and orange, in foods and beverages. For example, aspartame makes chewing gum taste sweet up to four times longer than sugar-sweetened gum.

Aspartame Does Not Promote Tooth Decay

The American Dental Association has noted it “welcomes the development and FDA approval of new artificial sweeteners that are shown to be safe and non-contributory to tooth decay. . . . Aspartame is an FDA-approved, safe sweetening agent and flavor enhancer that can be substituted for sugar in the diet.”

Aspartame is Helpful for Individuals with Diabetes

Aspartame offers people with diabetes greater variety and flexibility in budgeting their total carbohydrate intake and allows them to satisfy their taste for sweets without affecting blood sugar, which helps them to comply with a healthful meal plan. In addition, consuming products with aspartame can result in fewer calories, which helps people with diabetes manage their weight.

Scientific Studies Show Aspartame is Beneficial in Weight Control

With nearly two out of three Americans classified as overweight or obese, taking steps to assure appropriate calorie intake is important for many people. Because products with aspartame are lower in calories than their sugar-sweetened counterparts, using products with aspartame together with regular physical activity can help with weight management. Read Studies…

Aspartame Can Be Part of a Healthful Diet

Aspartame can reduce or replace the sugar and calories in foods and beverages while maintaining great taste. Thus, aspartame offers one simple step to help people move closer to achieving a more healthful diet.

More About the Benefits of Aspartame and Low-Calorie Sweeteners

Low-calorie sweeteners provide consumers with many benefits, both psychological and physiological. Health professionals and consumers believe low-calorie sweeteners are effective for the following purposes: weight maintenance, weight reduction, management of diabetes, reduction of dental caries, and reduction in the risks associated with obesity.

Related articles:

• Aspartame – Overview
• Aspartame – Myths and Legends