Sneaky Names for MSG: Check Your Labels.

Help OthersSneaky Names for MSG: Check Your Labels.

By Dr. John Douillard, DC

The dangers and prevalence of MSG will shock you!

This flavor enhancer is linked to a host of health issues, including fibromyalgia (1), obesity (2), fatty liver (3), high insulin and blood sugar (3), high cholesterol (3), liver toxicity (3), metabolic syndrome (4), high blood pressure, disturbance to the gut-brain connection (5), neurological and brain damage (6). The danger lies in that MSG is almost impossible to avoid.

Why? The reason is twofold:

1. There are over 40 different ingredients that manufacturers use that all have MSG.

2. It is not just a flavor enhancing additive—it is a natural by-product of processing proteins. These MSG by-products are found in many of your favorite organic health foods.

What is MSG?

MSG, or monosodium glutamate, got its reputation as a flavor enhancer extracted from seaweeds in China. In the early 1900′s, the process was perfected in Japan and became commercially available.

In the 1960′s, the phrase “Chinese Restaurant Syndrome” was coined by the New England Journal of Medicine. Twenty minutes after eating Chinese food, some sensitive people would experience tingling, numbness, brain fog, chest pressure and pain.

In the 1970′s, researchers found that pharmaceutical MSG would kill brain cells in a laboratory. Shortly thereafter, they realized that commercially available MSG would have the same effect.

MSG is simply the addition of one (mono) sodium molecule to the amino acid glutamic acid, which is found naturally in many foods. When any amino acid builds up in the body, most people have the ability to break it down in the liver without alarm. However, some amino acids, such as glutamic acid (glutamate) and aspartic acid (aspartame or “nutra sweet”), may be more difficult to convert and flush out of the body.

Both glutamate and aspartame cause the nerves to fire, and when they are in excess, the nerves can fire excessively and cause a form of neuro-toxicity. Even bland foods will taste fantastic when high levels of glutamic acid are used as flavor enhancers.

Not Just a Flavor Enhancer

By now most of us have heard of MSG’s role as a flavor enhancer. But how does this work? Concentrated free glutamic acid or MSG act as nerve stimulants and will change how the taste buds taste food. A yucky or even a really bad tasting food will taste fantastic when high levels of glutamic acid are introduced as a “flavor enhancer.”

The insidious nature of MSG is that it may occur whenever a protein is broken down in the body.

When folks are sensitive to MSG, they are reacting to free glutamic acid in the blood. Remember, MSG is made when the free glutamic acid binds with a sodium molecule. Whenever protein is broken down in the body, glutamic acid is freed from a protein (in which it naturally occurs), and you have the potential of free glutamic acid building up in the blood and a possible toxic MSG reaction.

 MSG Reactions: Whole vs. Processed Foods

While this happens naturally when ingesting protein-rich whole foods like grains, meats, dairy, and even vegetables, the glutamic acid is released in concert with many other amino acids, rather than in high concentrations on its own. As a result, unadulterated whole-food-based proteins do not cause a toxic MSG reaction in the body (7).

On the other hand, many processed foods—including organic health foods—contain processed proteins that harbor free glutamic acids.

The FDA does not require manufacturers to label these foods MSG unless the “added ingredient” is 99% pure MSG.

If MSG is produced as a result of protein hydrolysis or a byproduct of protein processing, the FDA does not require MSG to appear on the label. Moreover, a product labeled “No MSG” may still have MSG or free glutamic acid as a result of protein processing, as long as pure MSG was not added.

The truth is that protein-hydrolysis-based glutamates or MSG are found in just about every highly processed food. Even vegetable proteins are hydrolyzed to make veggies burgers and many other frozen or pre-prepared “vegan” and “health foods.”

When purchasing processed “health foods,” look for these common ingredients loaded with MSG that do not require an MSG listing on the label:

> Hydrolyzed Vegetable Protein
> Textured Vegetable Protein
> Yeast Extract

Unadulterated whole-food based proteins do not cause a toxic MSG reaction in the body.

The Bottom Line

MSG or free glutamates as a flavor enhancer is found in highly processed foods, usually under an alias to make it impossible to know for sure what you are eating.

MSG or free glutamic acid is also found in many health foods as result of vegetable protein breakdown or hydrolysis. These MSGs are not added into food as a flavor enhancer, but exist in varying quantities in many foods as a result of protein breakdown.

Some folks break down glutamates better than others, so when it comes to glutamates as a result of protein breakdown, this is a highly individualized issue. However, MSG as a flavor enhancer should simply be avoided.

Hidden names for MSG and free glutamic acid:

Names of ingredients that always contain processed free glutamic acid (7):

> Glutamic Acid (E 620)2
> Glutamate (E 620)
> Monosodium Glutamate (E 621)
> Monopotassium Glutamate (E 622)
> Calcium Glutamate (E 623)
> Monoammonium Glutamate (E 624)
> Magnesium Glutamate (E 625)
> Natrium Glutamate
> Yeast Extract
> Anything “hydrolyzed”
> Any “hydrolyzed protein”
> Calcium Caseinate
> Sodium Caseinate
> Yeast Food
> Yeast Nutrient
> Autolyzed Yeast
> Gelatin
> Textured Protein
Soy Protein
> Soy Protein Concentrate
> Soy Protein Isolate
> Whey Protein
> Whey Protein Concentrate
> Whey Protein Isolate
> Anything “…protein”
> Vetsin
> Ajinomoto

Names of ingredients that often contain or produce processed free glutamic acid (7):

> Carrageenan (E 407)
> Bouillon and broth
> Stock
> Any “flavors” or “flavoring”
> Maltodextrin
> Citric acid, Citrate (E 330)
> Anything “ultra-pasteurized”
> Barley malt
> Pectin (E 440)
> Protease
> Anything “enzyme modified”
> Anything containing “enzymes”
> Malt extract
> Soy sauce
> Soy sauce extract
> Anything “protein fortified”
> Anything “fermented”
> Seasonings

Glutamic acid found in unadulterated “whole food” protein does not cause adverse reactions. To cause adverse reactions, the glutamic acid must have been processed/manufactured or come from protein that has been fermented (1).

The following are ingredients suspected of containing or creating sufficient processed free glutamic acid to serve as MSG-reaction triggers in highly sensitive people (7):

> Corn starch
Corn syrup
> Modified food starch
> Lipolyzed butter fat
> Dextrose
> Rice syrup
> Brown rice syrup
> Milk powder
> Reduced fat milk (skim; 1%; 2%)
> Most things labeled “Low Fat” or “No Fat”
> Anything labeled “Enriched”
> Anything labeled “Vitamin Enriched”

Unfortunately, many protein powders contain processed free glutamic acid.

Protein Powders: Be Selective

Unfortunately, many protein powders contain forms of soy and whey protein, as listed above, that will always contain processed free glutamic acid. Since free glutamic acids are a product of processing proteins, it can be tricky to find a protein powder that does not potentially contain them. The key is the amount or concentration of these glutamates in each product, as well as gauging your own personal level of sensitivity and ability to break them down, that becomes the issue.

Don’t Stress—Just Eat Whole Foods!

A list so long can be overwhelming, and can provoke the feeling of, “What is there left to eat?” When trying to avoid MSG, the main focus should be on a diet of whole, unprocessed foods including vegetables, grains, legumes, fruits, nuts and seeds, organic and grass-fed meats and organic dairy.

Make sure your proteins are clean, preferably organic and grass-fed and cook them at home or enjoy them at a restaurant whose practices you support, rather than eating excess processed foods.

After looking at the above list a few times, you’ll get the hang of which kind of ingredient names connote MSG and easily avoid them.

As Jack Lalanne advised, “Don’t eat anything with a wrapper!” And if you can’t do that, try to avoid processed foods with more than five whole-food ingredients.

References:
1. Clin Exp Rheumatol. 2012 Jul 4. Epub 2012 Jul 4. PMID: 22766026
2. Br J Nutr. 2011 Mar 24:1-10. Epub 2011 Mar 24. PMID: 21429276
3. J Lipid Res. 2009 Aug;50(8):1521-37. Epub 2008 Nov 11. PMID: 19001666
4. Eur J Pharmacol. 2011 Jul 15;662(1-3):1-8. Epub 2011 May 1. PMID:
5. Digestion. 2011;83 Suppl 1:37-43. Epub 2011 Mar 10. PMID: 21389727
6. Acta Neurol Scand. 2010 Feb;121(2):120-6. Epub 2009 Oct 5. PMID: 19804473
7. http://www.truthinlabeling.org/hiddensources.html

Hope this helps,

Dr. Horning

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I am 99% free of pain

We LOVE ReferralsI am 99% free of pain

 

I am a 28 year old female, and had been suffering from shoulder and back pains from almost 3 years when a colleague of mine literally forced me to go see Dr. Horning.

 

I used to get these muscle spasms in the middle of my back that used to make my upper body completely rigid making me like a robot.  Only 3-4 days of complete bed rest (I didn’t take any anti inflammatory drugs) helped ease the pain.  But it used to take almost 1-2 months to get some strength back in my shoulders. I assumed that my shoulder muscles were weak that caused these spasms and did some exercise to strengthen them.  But it wasn’t helping.

 

The spasms were relapsing once every 5-6 months and there was pain in shoulders 95% of the time.  When I again got a spasm, I finally went to an Orthopedic.  He took a couple of x-rays and told me there was nothing wrong and I need to undergo physical therapy.  But I needed immediate relief and also a diagnosis of the problem.  If there was nothing wrong with me, why did I have these muscle spasms so frequently?  This was not normal.  So I finally came to see Dr. Horning, with a degree of apprehension (since my experience with another chiropractor hadn’t been very nice).  He asked me a number of questions and I did a number of kinesiology tests to determine what was going on and what was wrong.  My faith in him kept increasing as time progressed and I started to feel better.

He was able to give me immediate relief as well as diagnose my problem.  I also understood that for chiropractic treatment to be useful I had to be patient and diligent about visiting his office 3 times a week.  I had to drive 40 miles to visit his office, 3 times a week.  I did that for 5 weeks and now finally it has paid off.  I need to come only once a week and I am 99% free of pain and can do lots of physical work as well.  Thanks to Dr. Horning I am not afraid of those muscle spasms anymore and know what’s wrong and what precautions I need to take.

 

S. B.

Why is Omega-3 Essential to the Human Body?

Green VeggiesOmega-3 is Essential to the Human Body

A Purdue University study has showed that kids low in Omega-3 essential fatty acids are significantly more likely to be hyperactive, have learning disorders, and to display behavioral problems. Omega-3 deficiencies have also been tied to many conditions, including the following:

dyslexia violence
depression memory problems
weight gain cancer
heart disease eczema
allergies inflammatory diseases
arthritis diabetes

Over 2,000 scientific studies have demonstrated the wide range of problems associated with Omega-3 deficiencies. The American diet is almost devoid of Omega 3’s, except for certain types of fish.

In fact, researchers believe that about 60% of Americans are deficient in Omega-3 fatty acids, and about 20% have so little that test methods cannot even detect any in their blood.

The human brain is more than 60% structural fat, just as your muscles are made of protein and your bones are made of calcium. But it’s not just any fat that our brains are made of. It has to be certain types of fats, and we no longer eat these types of fats like we used to.

Worse, we eat man-made trans-fats and excessive amounts of saturated fats and vegetable oils high in Omega-6 fatty acids, all of which interfere which our body’s attempt to utilize the tiny amount of Omega-3 fats that it gets.

Other parts of our bodies also need Omega-3 fatty acids. Symptoms of fatty acid deficiency include a variety of skin problems such as eczema, thick patches of skin, and cracked heels.

Signs of Fatty Acid Imbalance (from the book “Smart Fats“)

Dry skin Alligator skin “Chicken skin” on back of arms
Dandruff Lowered immunity Dry eyes
Frequent urination Fatigue Poor wound healing
Irritability Dry, unmanageable hair Frequent infections
Attention deficit Hyperactivity Learning problems
Soft nails Brittle, easily frayed nails Patches of pale skin on cheeks
Allergies Excessive thirst Cracked skin on heels or fingertips

Imagine your brain conducting some routine maintenance on your dopamine and serotonin receptors (implicated in both ADD and mood disorders). These receptors are composed of an Omega-3 fatty acid called DHA.

If you don’t have much DHA in your blood, man-made trans-fat molecules may be used as a construction material instead. But trans-fats (hydrogenated oils) are shaped differently than DHA: they are straight while DHA is curved.

The dopamine receptor becomes deformed and doesn’t work very well. Repeat this scenario day after day, year after year, and you could wind up with problems like depression and problems concentrating. This problem is most severe for a child whose brain is still developing.

A lack of highly unsaturated fats is particularly noticeable in connection with brain and nerve functioning. An adjustment in diet to one with oil and protein contents high in unsaturated fats brings the best results in children.

Now imagine a child in school learning math. The act of learning requires the brain to form new neural pathways. DHA is needed, especially for the delicate neural synapses which are composed entirely of DHA. This child, like the vast majority of U.S. children, eats almost no Omega-3 fatty acids. What does the brain do?

Again, it struggles and finally uses other types of fats, which are the wrong shape. The neural network develops slowly and is defective. The child has learning and memory problems as well as behavior problems.

In a study of learning ability, rats were raised on either a diet that was deficient in Omega-3 fatty acids or one that was nutritionally complete. Initially, both groups of rats had similar numbers of synaptic vesicles.

After a month-long learning program, however, the Omega-3 enriched rats had considerably more vesicles in their nerve endings and also performed markedly better on the tests. This study suggests there may be a direct connection between the amount Omega-3 fatty acids in your diet, the number of synaptic vesicles in your neurons, and your ability to learn.”

Within the next 5 or 10 years the population at large will become familiar with the issue of fatty acid deficiency and the harm causes by trans-fats, and there will be significant changes in the way food is formulated and marketed.

In response to growing public pressure and the rising number of studies implicating trans-fats, the FDA has announced a new rule that will require the transfat content of foods, but it won’t become effective for a few years.

Companies are beginning to market omega-3 foods, like tuna and eggs from chickens fed with high-omega 3 foods.

Baby food companies like Gerber are talking about adding DHA to foods (meanwhile the same food still contains trans-fats). In Japan parents have been giving their kids DHA supplements for years to improve their grades.

Research has shown that the diets of hunter/gatherers were rich in Omega-3’s. They ate a mix of meat, fruits and vegetables, with little or no grains. Green leafy vegetables, certain seeds and nuts, and wild game are rich in Omega-3’s.

It turns out that cows, chickens and other animals have much higher levels of Omega-3s when they are fed by “free-range” methods because they eat lots of green leafy vegetables. On the other hand, if they are fed grain, their Omega-3 levels crash. Wild game is much healthier to eat and it is much leaner than farm-raised animals.

Source: Curr Atheroscler Rep. 2001 Mar;3(2):174-9

 

Hope this helps,

Dr. Horning

 

Vitamin D deficiency symptoms explained: the top 9 warning signs

SunnyDayVitamin D deficiency symptoms explained: the top 9 warning signs

NaturalNews) The importance of vitamin D is well known. As far back as the 1930s, doctors first recognized the link between a vitamin D deficiency and the skeletal disease called rickets. Rickets causes a softening of the bones and teeth. Even if someone’s diet has adequate levels of calcium, without enough vitamin D to properly control calcium and phosphate levels in the blood stream, demineralization of the bones can take place. The symptoms of rickets include bowed legs, bone pain, dental problems, a widening of the wrists, frequent bone fractures and skull deformities.

Because rickets is seldom seen in first-world countries, it’s easy to think that vitamin D deficiencies are a thing of the past. However, new research has recently shed light on other, more subtle, symptoms of a vitamin D deficiency. Many illnesses which, at first glance, seem totally unrelated to something as physically obvious as rickets actually may have their roots in a lack of vitamin D.

Just what is vitamin D?

The term vitamin D, according to the Mayo Clinic’s Drugs and Supplements site (1), actually refers to several different forms of the vitamin, including D2, which comes from our diet, and D3, which is manufactured by our skin when exposed to sunlight. Vitamin D’s main purpose in the body is to regulate blood levels of calcium and phosphorous.

The sunshine vitamin?

It’s actually hard to get enough vitamin D from a normal diet. It’s found at the highest concentration in fatty fish such as tuna, mackerel and salmon. Some mushrooms are also high in D, and their level of the vitamin actually increases when exposed to ultraviolet light.

While our skin does manufacture some of the vitamin D that we need daily, sun exposure alone is usually not enough. Factors such as the time of year, the angle of the sun, cloud cover, pollution levels and even the use of sunscreen can greatly limit the amount of D made by our skin.

Vitamin D deficiency symptoms explained: the top 9 warning signs

Some people who have a vitamin D deficiency have no immediate symptoms. Those who do have symptoms may experience restless sleep, muscle cramps, general fatigue, joint pain, muscle pain or weakness, inability to concentrate, headaches, constipation or diarrhea, and bladder problems. Here are nine other serious medical conditions that have been linked to a vitamin D deficiency.

  1. Asthma – Vitamin D supplementation of 1,200 IU daily has been shown to lessen asthma attacks and reduce their severity.
  2. Depression – Vitamin D deficiencies have been linked to depression and other psychiatric illnesses. Even a woman getting enough D during pregnancy has been shown to lessen the chances that her unborn child will develop mental illness later in life.
  3. Heart disease – An article published in Molecular Nutrition & Food Research (2) reports that cardiovascular disease is much more common in people deficient in vitamin D. Some children, according to the article, with severe heart failure have also responded well to vitamin D treatment.
  4. High blood pressure – High blood pressure has been associated with deficiencies in calcium, magnesium, potassium and vitamin D.
  5. Rheumatoid Arthritis – RA is a devastating disease that causes systemic inflammation, severe pain and joint damage. Studies have shown that vitamin D can ease the pain and stiffness associated with RA.
  6. Multiple sclerosis – Studies have shown that geography matters when it comes to the odds of getting MS. The farther from the equator you live — and the less sun exposure you get — the more likely you are to develop the disease. This suggests a strong link between MS and vitamin D.
  7. Cancer – Several different kinds of cancer have been linked to D deficiencies, including breast cancer, prostate cancer and colon cancer. The causal link is so strong, in fact, that the Mayo Clinic (3) lists separate recommended dosing levels of the vitamin for both cancer prevention and prostate cancer treatment.
  8. Periodontal disease – This inflammation of the gums can cause pain, bleeding and tooth loss. Vitamin D helps in the formation of defensins and cathelicidins which, in turn, can lower the number of harmful bacteria in the mouth.
  9. Diabetes – An article from World’s Healthiest Foods (4) lists poor blood-sugar control as a symptom of vitamin D deficiency. This, in turn, can increase the risk of developing diabetes.

Sources:

1) http://www.mayoclinic.org

2) http://science.naturalnews.com

3) http://www.mayoclinic.org

4) http://whfoods.org
Hope this helps,

Dr. Horning

Patient Testimonial: Pain in my lower back

Click LikeI have had pain in my lower back and left hip for many years, and have gone to different chiropractors but to no avail.

I started seeing Dr. Jeffrey Horning in February, 2006, with initial visits of 3 times per week.  I gradually experienced less pain after each visit.  Of course, this did not happen overnight.  I think the key to feeling better is a combination of factors: you must be faithful with your visits, exercise, eat correctly, have a positive attitude and, of course, find a good, caring doctor like D. Horning.

He not only helps you physically, but keeps you well informed regarding many different subjects through his newsletters and programs.

Thank you Dr. Horning.  I feel fortunate, I am now visiting Dr. Horning every two weeks and continue to feel better each day.

M. B.

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 Tired of taking drugs? Welcome to the world of chiropractic – discover how natural health can be.

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