In 1994, a book was published in the United States that caused quite a stir.

The title was "Excitotoxins: The Taste That Kills"

The author is Russel Blaylock, a neurosurgeon, now a full-time researcher

on the subject of nutrition.

The text discusses two substances that are contained in most processed foods, which are now abundant in our Western diet and which, according to studies, have toxic effects on our body, especially on our brain and central nervous system.

These substances are the flavor enhancer Monosodium Glutamate (MSG)

and synthetic sugar, a compound called Aspartame.

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>>>  These chemically produced substances mimic two molecules that are naturally present in our bodies as amino acids with similar names

Glutamate  and Aspartate , which act as neurotransmitters in the brain. 

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When we introduce these molecules through processed foods that contain them as chemical additives, their concentration in the blood increases. 

  The neurons become very "excited" (hence the name  Excitotoxins)  and begin to fire their impulses very rapidly, so much so that the cell becomes exhausted and dies.

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This does not happen in all neurons at once; it is a gradual and progressive damage that depends on different factors, which are linked to the vulnerability of the individual at the time they are ingested.

For example, the risk is four times higher in babies with an infection,

or  in cases of  hypoglycemia, diabetes, surgery, trauma, sclerosis or

any precarious state of health…

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Blaylock's primary concern as a neuroscientist and neurosurgeon is the effect these additives have on brain development in newborns and children, and on the subsequent development, in adults, of neurodegenerative diseases such as:

Neuropathies, Schizophrenia, behavioral and learning disorders, Autism, Dementia,  Parkinson's, Alzheimer's 

and Amyotrophic Lateral Sclerosis (ALS). . . 

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What is Monosodium Guttamate (MSG)?

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Glutamate is an amino acid present in our brain as an excitatory neurotransmitter; Monosodium Glutamate (MSG)  is the sodium salt of Glutamic Acid

and it appears as a white crystalline powder.

MSG is a synthetic form of Glutamate produced outside the body; therefore, the Glutamic Acid in MSG differs significantly from the Glutamic Acid in a natural protein.

Often, the use of this additive is masked by codes that

They range from E620 to E625. 

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>> Discovered in nature in 1908 by the Japanese chemist Kikunae Ikeda,

It is a component of the seaweed Laminaria japonica or Kombu , commonly used

in Japanese cuisine.

The definition of Umami, the 'fifth taste', also comes from Japan.

from certain foods that naturally contain this amino acid, such as:

tomatoes, mushrooms, fish and aged cheeses (Parmesan is the food that

It contains more: 1.6 grams per 100).

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>>  Chinese cuisine makes such extensive use of Glutamate that it has been around since the 1960s

The ' Chinese Restaurant Syndrome ' was defined  as the appearance of symptoms such as:

Headaches, dizziness, palpitations, and hot flashes occur after ingesting  certain foods from Chinese cuisine.

Monosodium glutamate can cause  addiction comparable to

nicotine or hard drugs.

When MSG was initially added to food, glutamate receptors had not yet been discovered and no one suspected that this additive could cause brain cell death.

But today, despite its known toxicity, there is no clear legislation on permitted doses, and it remains present in many food products, even in company cafeterias, schools, and hospitals where companies provide the food, and in all bags of snacks: Doritos, chips, crisps…

(almost all teenagers and children eat these things, even many times a day) 

in baby food: soup cubes, instant soups, various sauces and all those products in which flavor enhancers are used. 

 

 

 What is Aspartame?

 

Aspartame (E951) is a synthetic sugar composed of aspartate, Phenylalanine and Methanol

The Aspartate (or Aspartic Acid ) that it contains is an amino acid used by the brain as a neurotransmitter and, in the same way as Glutamate ,

At high concentrations it becomes an excitotoxin .

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>> In 1969, James Schlatter, a biochemist working with this compound called aspartame in search of a possible cure for stomach ulcers, apparently licked his thumb to turn the page of his notebook and was struck by the intense sweetness of the chemical. 

This fortuitous discovery triggered a deal that would bring $736 million in sales to the NutraSweet Company in 1988 alone.

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The methanol that makes up aspartame is a severe metabolic poison; it is metabolized in the small intestine and converted into formaldehyde, a potent neurotoxin, and formic acid, the latter also a poison (present in nature in ant stings) . 

Phenylalanine, for its part, breaks down into diketopiperazine (DKP) ,

a substance that causes brain tumors.

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Apart from the effects on the brain and nervous system, there are other worrying effects on the use of aspartame as a sweetener.

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It is one of the most commonly used non-nutritive sweeteners added by the food industry today, which are:

Aspartame (NutraSweet® and Equal®)

Acesulfame-K (Sweet One®)

Neotame

Saccharin (Sweet'N Low®)

Sucralose (Splenda®)

Currently, non-nutritive sweeteners (NNS) are widely used to sweeten foods as a replacement for simple sugars.

with the advantage of not providing energy.

However, epidemiological studies have not yet been able to show that their use contributes to improved weight loss; on the contrary, they have revealed that NNEs can induce metabolic alterations such as glucose intolerance. 

In vivo and in vitro studies have shown that many ENNs activate sweet taste receptors not only in taste buds, but also in receptors present in tissues such as adipose and pancreatic tissue, interfering with their normal function.

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>> Aspartame, in particular, tends to triple the rate of insulin produced by the pancreas and in this way can cause type 2 diabetes.

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Furthermore, the consumption of NNS has been associated with alterations in the composition of the intestinal microbiota that lead to an inflammatory response.

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>> It can be found in many products: carbonated soft drinks, juices, breakfast cereals, powdered soft drinks, almost all "sugar-free" chewing gum and sweets or candies, light products, diet products, canned fruits, desserts, ice creams, multivitamin supplements, mints, and pharmaceutical products.

Note: Aspartame is used in many medications for adults and children!

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The “E” numbers or food additives listed on the back of the products we consume, within the ingredients, can be harmful to our health.

if we exceed the acceptable daily intake (ADI) amounts established by

the Scientific Committee on Human Nutrition (SCHN) in Europe.

This body reports to the European Food Safety Authority (EFSA), a department controlled by the

European Commission (EC).

EFSA supposedly provides the European Commission with scientific advice,

initially independent and reliable, regarding everything that directly or indirectly influences food safety.

However, the truth is different, because these toxic substances, which are also neurotoxic, 

that are in all our daily food are very dangerous and there is no clear legislation on the permitted doses or it is very difficult to calculate the established daily intake, since the EFSA does not give clear data.

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Currently, especially in the world of sports, there is widespread use of supplements containing  glutamine , an amino acid involved in glutamate metabolism. It is important to carefully consider individual dosages, taking into account diet, as this can lead to glutamine accumulation and its effects on the nervous system.

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>> What to do and how to defend yourself? <<

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Always read the labels of what you buy carefully.

Avoid processed foods with chemical additives

Aspartame is usually referred to by its name, or by the code E 951,

or in products called 'light'.

The presence of Glutamate is more subtle and deceptive.

In addition to being under his name and the codes between E621 and E625,

It can be camouflaged or mixed with substances that sound like:

hydrogenated vegetable oils or fats, vegetable proteins,

sodium or calcium caseinates, soy protein concentrate, enzymes,

yeast and yeast extract, natural flavorings. . . 

> Always prioritize, or at least as much as possible, organic and natural foods, perhaps purchased through the short supply chain from local producers, within a few kilometers, and whose production process is known.

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The dietary choice of certain foods is clearly subjective and depends on individual experiences, habits, upbringing, and is often linked to pleasant memories.
In addition, there are flavors and substances naturally present in foods, or added industrially, that, as we have seen, stimulate certain receptors, creating a genuine chemical dependency.

These two aspects should be taken into account if there is a need for dietary re-education  to move away from certain foods, and even more so when experiencing inflammatory or chronic disorders or diseases.

In my work as a Naturopath, I help in the process of change through personalized programs, with different techniques and according to a  Global Nutricion approach .

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If you're looking for professional support to start changing your habits, you can contact me; I'd be happy to help!