Long Term Effects Of Monosodium Glutamate - MSG
Monosodium glutamate (MSG) has several aliases you should be on the lookout for, including hydrolyzed vegetable protein, hydrolyzed protein, hydrolyzed plant protein, plant protein extract, sodium caseinate, calcium caseinate, yeast extract, textured protein, autolyzed yeast, and hydrolyzed oat flour.
This white, crystalline amino acid is made in a lab and then added to meat products and most canned or packaged foods to “enhance flavor.” One small problem: It doesn’t have any flavor. It just enhances overeating - and the food manufacturer’s bottom line.
Once consumed, this fat fertilizer not only spikes insulin, it also lowers the hormones that ward off obesity, premature aging, and diabetes: IGF-1 and human growth hormone. And if that’s not enough to scare you off, it can be damaging to brain cells too.
Consider the shocking findings by German scientists who recently warned that their country should abandon the use of MSG at once. Why? They found that pregnant mothers consuming this fat trap were giving birth to children who were insulin-resistant.
Apparently, fetuses can be doomed to overeating for life, thanks to neuronal damage caused by Mom’s MSG-eating habit. The damage was most prevalent in a specialized group of nerve cells in the medulla oblongata, thalamus, or hypothalamus - the areas of the brain that control proper eating and metabolism. This might be one explanation for the drastic increases in childhood obesity worldwide.
