Are you fertilizing cancer cells? | Cancer Defeated CancerDefeated.com

Are you fertilizing cancer cells?

By Lee Euler / October 2, 2011

A Food Manufacturer’s Dream

Blame the potato chip… no, blame the food companies — for the ‘nobody can eat just one’ syndrome.

Monosodium glutamate (MSG) has no nutritional value, but it DOES stimulate your taste buds and makes bland food taste great. Every single one of us has had the MSG experience, though most of us probably didn’t know it: it happens when something you’re eating tastes absolutely lip-smacking good. You just can’t believe how delicious it is. You can’t get enough.

That’s the MSG experience. It’s a dangerous kind of “fun.” Keep reading to find out why. . .

Continued below…

A Few Sips a Day,
Keeps Cancer Away…
The Simple Secret That’s Saving Thousands of People Around The World from Deadly Cancers…

The National Cancer Institute confirmed its effectiveness. When the results came in, the NCI researchers were amazed…

In their experiments, cells from six of the deadliest cancers were knocked out – lung cancer, colon cancer, leukemia, ovarian cancer, kidney cancer and melanoma. In every test almost all of the cancer cells were dead. Wiped out within just 48 hours of being exposed to one little-known cancer treatment…

Imagine the millions of lives it could save, Then brace yourself for a shocking surprise…

Click here to watch a FREE video presentation

What the FDA claims is a “harmless” taste-enhancer is implicated in Parkinson’s disease, ALS, stroke, heart attack, MS, epilepsy, stomach disorders, nausea, vomiting, fatigue, depression, headaches and migraines, autism, ADHD, asthma, Alzheimer’s — and more! The last issue explained why MSG is so damaging. If you missed this important article, I’m running it again below this one.

The cancer connection

Dr. Russell Blaylock, a distinguished alternative doctor, explains how cancer cells have glutamate receptors, so when they’re exposed to glutamate, tumors grow much faster and invade more intensely.

This was initially discovered with one of the worst malignancies of the brain — glioblastoma multiforme. MSG is now linked to melanoma, breast, thyroid, and colon cancers as well.

In fact, Dr. Blaylock reports that the prognosis for melanoma is directly related to the number of glutamate receptors. Ditto for squamous cell carcinoma of the throat. The size and invasiveness of the tumor and the patient’s chance for recovery are all connected to the glutamate.

Although this is in mainstream medical journals, the diets that oncologists recommend in major cancer centers contain very high levels of glutamate. Dr. Blaylock stresses — if you have ANY of these kinds of cancer and you consume MSG, you’re making your cancer grow faster and making it incurable. (I’ve arranged a special offer for Dr. Blaylock’s excellent newsletter.)

You need to avoid MSG — and it’s practically everywhere!

It’s not so easy to identify and avoid MSG because it’s in so many processed and restaurant foods and it’s called by about 40 different names.

At the most basic level of taste sensation and perception, MSG is like a mind-altering drug. It makes just about any junk into an irresistible treat. (It makes good foods taste better, too. Quality restaurants aren’t above using it.) The taste-enhancement is the result of a pure biochemical reaction that has nothing to do with the other ingredients in the food. You’re being fooled.

MSG also has a long shelf life and lowers food production costs by lowering the amount of high quality ingredients needed.

And it’s quite addictive — meaning you buy more of whatever it is you’re eating! It’s a food manufacturer’s dream.

Studies show that people experience more hunger and cravings after consuming food with MSG. No wonder you can’t eat just one!

And it’s nearly ubiquitous in our food supply. Since the 1950s, MSG use has skyrocketed 300 TIMES. That’s not 300% — it’s 300 times. The average American eats nearly two pounds of MSG per year. And the chemical’s effects are compounded by ingesting it continually throughout every day.

Avoiding it will take a little ingenuity

The first step is to think more critically about what you eat… to be more aware and educated.

One of the early nicknames for MSG toxicity was “Chinese restaurant syndrome”… because an hour or so after eating Chinese food, some people would experience a hot chest, flushed face, rapid heartbeat, nausea, or diarrhea. Some people even reported a sense of impending doom/dying.

I’ve been hearing about the dangers of MSG in Chinese food for something like 45 years. I have to say I never experienced any of these symptoms, and I’ve eaten a ton of Chinese food. But that doesn’t mean anything. MSG’s real damage goes unseen and unnoticed until it’s too late. It severely damages brain and nerve cells.

By the way, considering that MSG is so widely used, there’s no point in singling out Chinese restaurants. Now, we know MSG lurks in thousands of foods. Here are some tips to slash your exposure. . .

1. Avoid fast food restaurants and even most sit-down chain restaurants. McDonalds, Burger King, Taco Bell, and many sit-down chain restaurants including but not limited to TGIF, Chili’s, Denny’s and Applebee’s use MSG in abundance. MSG was found in every chicken dish, salad dressing, and gravy at Kentucky Fried Chicken (KFC).

Most restaurants buy pre-packaged and ready-to-heat menu selections, which are highly suspect. They don’t prepare the food, they just warm it up in an oven (quite often a microwave). If your restaurant doesn’t purchase fresh produce and ingredients and prepare them from scratch, it’s a good bet the food includes MSG.

2. Stop eating foods that come in boxes, bags, and cans. Many of America’s favorite foods contain MSG — think Doritos, Lays potato chips, Top Ramen, Hamburger Helper, canned gravy, frozen prepared meals, salad dressings, soups, and even Breyer’s ice cream…

3. Learn to be a careful label reader. MSG and related chemicals have a list of more than 40 different names, which you can find at http://www.truthinlabeling.org/hiddensources_printable.pdf. As an allergy victim I’ve read food labels carefully since I was in my teens, so I’m always kind of surprised to find out other people don’t. Reading food labels is a must, not only because of MSG but also sugar and a long list of other things you shouldn’t eat. Reading labels will go a long way toward helping you take charge of your life and change your eating habits. One of my associates became a label-reader and tells me that after the initial effort it was second nature. And it will pay off in spades.

Even health food stores are mine fields for MSG. And many supplements contain glutamic acid.

4. Eat fresh whole organic foods like vegetables, fruits, and meats — preferably purchased from a local source. Your best way to avoid MSG is to prepare your food fresh from scratch. I know the time crunch can get in the way. There are shortcuts you can employ, though that’s not the focus of this article.

More sneaky sources of MSG. . .

Here’s a little known meat secret: Conventional hens and turkeys are injected with 10% hydrolyzed protein (glutamate!) to ‘tenderize’ them.

Another sneaky attempt at getting you hooked on MSG…

A large fertilizer and pesticide company has created an MSG tainted ‘growth enhancer’. It’s completely sanctioned and endorsed by our ‘protective’ government agencies. Instead of going into the product when it’s manufactured, it’ll go onto our fruits, vegetables and nuts while they’re still in the field. Worse, the USDA has lowered its organic standards so much that AuxiGro is applying for certification to use it on organic crops.

Your best defense? Buy local. Find and patronize your local farmer’s market. Local organic farmers (whether certified or not) are worthy of your business, and less likely to use these kinds of spray. Besides, you can look them in the eye and ask them whether they do. I’ m a regular patron of farmers’ markets and I do it all the time.

And, finally . . .

5. Use these supplements for damage control and detox while cleansing your diet of MSG:

a) Magnesium

b) Ginkgo biloba — may protect from excitoxicity (the nerve damage caused by MSG) and reduce brain fog

c) Omega-3 fish oils — block excitotoxins and repair cellular damage

d) Selenium — protects glutamate receptors

e) Red clover — may reduce brain cell neuron damage

f) Zinc — protects receptors from excessive excitotoxin absorption

g) Dr. Blaylock also recommends milk thistle and curcumin, taurine, and vitamins B1, B6, C and E.

Food labeling malpractice…

Beware… Some foods advertise “No MSG” when in reality they contain large amounts of hidden MSG derivatives, called “free glutamate”.

The only harmless kind is bound glutamate. Don’t be deceived by the food industry.

Here’s the labeling deception…

If a glutamate contains 79% or more free glutamic acid it must be called MSG. If it’s less than that, it escapes MSG labeling restrictions, and they can call it whatever they want.

So beware of innocent sounding names like: hydrolyzed protein, autolyzed yeast, soy protein extract or isolate, vegetable protein isolate, natural flavors, spice, carrageen.

Incidentally, carrageen is an MSG additive found in ice cream, dairy products, baked goods, yogurt, and some margarine… Researchers use it when they want to grow cancer cells — while manufacturers put it in your food!

Innocent sounding ‘hydrolyzed vegetable protein’ is even more risky than MSG. It contains not one, but three excitotoxins (glutamate, aspartate and cysteic acid) — plus several known carcinogens.

Oh — and watch out for infant formula too. Details can be found here…
http://www.truthinlabeling.org/formulacopy.html.

The only reason MSG and its relatives are added to foods is to enhance the taste so you buy more. It has no redeeming value other than to grow their bottom line.

Expect the FDA to turn a blind eye. (There’s too much money in this.) You’re on your own to protect yourself. Caveat emptor — and good health to you.

Code Names and sources of MSG:

1. Anything “enriched”

2. Anything “ultra pasteurized”

3. Anything fermented

4. Anything protein fortified

5. Autolyzed yeast

6. Barley malt

7. Broth

8. Bouillon

9. Calcium caseinate

10. Carrageen

11. Caramel flavoring

12. Corn syrup or corn syrup solids

13. Cornstarch

14. Dough conditioners

15. Dry milk solids

16. Flavorings

17. “Natural flavoring”

18. Gelatin

19. Gum (of any kind)

20. Hydrolyzed oat flour

21. Hydrolyzed begetable

22. Hydrolyzed protein

23. Malt extract & maltodextrin

24. Malt flavoring

25. Milk powder

26. Modified food starch

27. Natural flavors

28. Natural chicken, beef, or pok pectin

29. Plant protein extract

30. Potassium glutamate

31. Protease, protease enzymes

32. Rice syrup

33. Seasonings

34. Sodium caseinate

35. Soy protein

36. Soy protein isolate

37. Soy sauce or extract

38. Stock

39. Textured protein

40. Vegetable gum

41. Vitamin “enriched”

42. Wheat, rick or oat protein

43. Whey protein

44. Whey protein isolate

45. Yeast extract yeast food

46. Yeast nutrients

Sources for more information:

http://www.truthinlabeling.org/II.WhereIsMSG.html

Dr. Blaylock’s website, http://www.russellblaylockmd.com

http://www.rtnc411.org/tlist.html

Excitotoxins: The Taste that Kills by Dr. Russell Blaylock

If you missed Part I of this article about MSG, you can scroll down and it read it below. . .

Best regards,

Lee Euler,
Publisher

About the author

Lee Euler

Hi I'm Lee Euler, I’ve spent over a decade investigating every possible way a person can beat cancer. In fact, our commitment to defeating cancer has made us the world’s #1 publisher of information about Alternative Cancer Treatments -- with over 20 books and 700 newsletters on the subject. If you haven't heard about all your cancer options, or if you want to make sure you don’t miss even one answer to this terrible disease, then join our newsletter. When you do, I'll keep you informed each week about the hundreds of alternative cancer treatments that people are using to cure cancer all over the world.

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