Bottom Liners

[Guest guest]

Why You Can't Eat Just One (revised March 2004)

by J. Melos, N.D.

The fast food industry now uses hundreds of modified food compounds as

biochemical triggers to increase appetite and food cravings. Fast food

chains such as Mc’s spend vast amounts of money in this new food

science of using addictive substances to keep their customers munching.

For instance, the chemical compound that gives popcorn its aroma is modified

to make it more powerfully addictive. Other compounds that cause many people

to overeat are derived from yeast.

Individuals vary in their genetics and biochemistry. Some people’s

biochemical makeup will react to some types of appetite stimulants, and

other people will react to other types of these food compounds that will

cause them to want to keep eating the food. The most popular junk foods

often have a broad range of appetite stimulants (Oreo cookies have 23) that

will increase the appetites of the majority of the population.

These substances used in junk food contribute to weight problems,

depression, attention deficit disorder, mood disorders and alcoholism. In

research, the rats used as controls were fed nutritious food. Given a choice

of water and alcohol to drink, these rats chose water. Rats fed junk food

chose alcohol to drink over water.

The glutamic acid in the form of MSG and Aspartame (Nutrasweet) is a nervous

system “excitotoxin” that cause brain cell death especially in the

hypothalamus that controls appetite. Both MSG and Aspartame cause hunger

soon after consuming them. The destruction of neurons in the brain

contributes a susceptibility to neurological diseases such as Alzheimer’s

and Parkinson’s disease, ALS and seizures.

In children, it can cause developmental brain defects including learning

disorders, ADD and ADHD and autism. (The man-made glutamic acid is not the

same as the l-glutamine found in protein foods and amino acid supplements.

L-glutamine is a beneficial molecule.)

As with other toxins, MSG attacks one’s weakest physical areas, and can

cause or contribute to: migraine headaches, balance difficulties, shortness

of breath, asthma, rapid or irregular heartbeat, chest tightness or pain,

stomach and/or intestinal discomfort, JOINT PAIN, MUSCLE STIFFNESS AND

ACHINESS, rashes, sinusitis, depression and schizophrenia.

MSG is the third most common flavoring in commercially prepared foods, after

salt and pepper. A major source is commercial bouillon powder and cubes. In

the ingredients lists on labels, MSG can be hidden as “TVP” (texturized

vegetable protein), “natural flavoring”, “broth flavoring”, “natural beef or

chicken flavoring”, “spices”, “seasoning”, and “malt extract” and

maltodextrin. Other sources of, and names for MSG: Accent, Vest, Gourmet

Powder, Chinese seasoning, HVP (hydrolyzed vegetable protein), soy protein

isolate, whey protein isolate and sodium and calcium caseinates. American

beer made for American distribution is often spiked with it (not imported

German beer). It’s even added to some ice creams without having to be on the

label. Some manufacturers have the audacity to put “No MSG” on the labels of

foods that contain it in the form of hydrolyzed proteins.

Aspartame (Nutrasweet) contributes to: headaches/migraines, dizziness,

insomnia, numbness or shooting pains, blurred vision and other eye problems,

ringing in the ears, asthma/chest tightness, memory loss, anxiety,

depression, personality changes, stomach or abdominal pain, muscle cramps,

menstrual cramps, seizures, skin rashes, hormonal problems, uterine polyps,

birth defects, blood sugar problems, fatigue, low brain seratonin,

irreversible brain lesions, brain cancer (especially lymphomas), and

neurological diseases such as MS, ALS and Parkinson’s. In 1986, The American

Cancer Society documented that persons using artificial sweeteners gain more

weight than those who avoid them.

Splenda (Sucralose) is a chlorocarbon (such as found in pesticides.)

Chlorocarbons have long been known to cause organ, genetic and reproductive

damage. Splenda also causes liver enlargement, and kidney swelling and

calcification, with the symptoms of kidney pain, cramping and irritated

bladder. It also causes atrophy of the lymph follicles in the thymus and

spleen (our immune system) and decreases the red blood cell count. When my

patients go off all Splenda, chronic pain often clears up.

Puffing grains produces toxic substances and destroys lysine and other

essential amino acids. Eating puffed grain products (including rice cakes)

causes protein loss in the urine, which leads to muscle wasting.

To get children (of any age) off junk food: For 4 weeks, eat a diet of fresh

fruits and vegetables, whole grains and pure protein foods, specifically

consuming no food additives. After a month, record how you feel. Then have a

day of eating one’s favorite junk foods. That evening and for 3 days after,

record how you feel – mood, head, stomach, muscles and bones, sleep. Now,

you know.

Beating the Food Giants by Stitt.

Excitotoxins: The Taste that Kills by Blaylock.

Fast Food Nation by Schlosser.

In Bad Taste: The MSG Symptom Complex by Schwartz, M.D., and

Kalthleen Schwartz.

The Bitter Truth about Artificial Sweeteners by Dennis Remington, M.D. and

Barbara Higa, R.D.

Truth in Labeling Campaign, PO Box, 2532, Darien, IL 60561, (312) 642-9333.

Dr. Melos has a naturopathic medical practice in Sequim, and is available

for lectures on health subjects: (360) 681-0886.

Copyright J. Melos, ND, 2001