Re: Fwd: glutamic acid in hemp seed protein

[Guest guest]

,

Hemp seed is easy to grind, even with a hand grinder. Just take good quality

- best organic seeds. They are chrunchy to eat whole.

I sometimes add them to a seed bread dough.

Glutamic acid is a natural amino accid and not dangerous at all. The

hydrolizing process creates the free glutamic acid and that is dangeous.

Seeweed - Kombu I think - that is used as a flavour enhancer is perfectly

safe - but not the MSG that they isolated from it.

I'm copying and pasting a letter I wrote a while ago.

I came across an interesting item in L Blaylock' s book

Excitotoxins, The Taste that Kills (1997).

We know that 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

theeffect 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.

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 thechemical

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

themysterious 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

tasteenhancer 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. Thelist of names of those attending this meeting reads like

as who's who of

American food manufacturing, including such names as Pillsbury, Mayer,

Libby, Stokley, s 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

thelow-fat foods are practically tasteless.

As Dr 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

theamount 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.

On Fri, Apr 25, 2008 at 5:15 PM, Largey <l.largey@...> wrote:

> Thank you for the info. It was suggested I put my son on a protien

> powder between meals and he is GF/CF. I cant sem to find a good one.The one

> we have says 100% certified organic raw cold milled hemp seed protien

> powder. I am guessing this isn't good either. So hard to find healthy

> alternatives. Guess I will kepp searching. Thanks so much for your help on

> this topic. I was holding off on giving it to my son before finding out

> anything. The amino acid contents in it seem good except for the glutamic

> acid. argggg : )

>

>

> [ ] glutamic acid in hemp seed protien

>

>

> - Glutamic acid in hemp seed protein-

>

> Can someone tell me if this is bad? I have tried reading up on it and

> see good and bad things posted. Any help on this appreciated

>

> ------------ --------- ---------

> Need a new ride? Check out the largest site for U.S. used car listings at

> AOL

> Autos <http://autos. aol.com/used? NCID=aolcmp00300 000002851>.

>

>

[Guest guest]

Just yesterday my son was offered a piece of gum and said, " no

thanks, I'm trying to avoid MSG " It was so funny but I'm happy to

know he is learning about healthy eating. Our whole family is trying

to avoid MSG, which basically means we shop in the produce department.

>

> This is the answer I got from Jack , who runs the campaign

Truth in

> Labeling, about glutamic acid.

>

> There obviously is danger that the seeds have been hydrolized and

that

> creates free glutamic acid, the excitotoxin.

>

> ---------- Forwarded message ----------

> From: <ADandJACK@...>

> Date: Tue, Apr 22, 2008 at 10:42 PM

> Subject: Re: [ ] glutamic acid in hemp seed protein

> dorotheekrien@...

>

>

> Dorothee:

>

> When a label states " hemp seed protein, " it is fairly safe to

assume that

> the hemp seeds have been hydrolyzed. If this were not the case,

the label

> should state " hemp seeds. "

>

> The product, as labeled, likely contains some processed free

glutamic acid

> (MSG).

>

> Jack s

>

> In a message dated 4/22/2008 10:21:41 A.M. Central Daylight Time,

> dorotheekrien@... writes:

>

> Dear Jack,

>

> I couldn't find a definite answer to the question below. Can you

help?

>

> Dorothee

>

> ---------- Forwarded message ----------

> From: l.largey <l.largey@...>

> Date: Tue, Apr 22, 2008 at 3:09 PM

> Subject: [ ] glutamic acid in hemp seed protien

>

>

> - Glutamic acid in hemp seed protein-

>

> Can someone tell me if this is bad? I have tried reading up on it

and

> see good and bad things posted. Any help on this appreciated

>

>

>

>

>

>

> ------------------------------

> Need a new ride? Check out the largest site for U.S. used car

listings at AOL

> Autos <http://autos.aol.com/used?NCID=aolcmp00300000002851>.

>

>

>