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In the 1970s, reluctant food processors "voluntarily" took processed free glutamic acid (MSG) out of baby food. Today it's back, in fertilizers called "Omega Protein Refined/Hydrolyzed Fish Emulsion" and "Steam Hydrolyzed Feather Meal," both of which contain hydrolyzed proteins; and in a product called AuxiGro WP Plant Metabolic Primer (AuxiGro) produced by Emerald BioAgriculture (formerly Auxein Corporation), which contains both hydrolyzed protein(s) and "monosodium glutamate." AuxiGro is being sprayed on some of the vegetables we and our children will eat, into the air we and our children must breath, and onto the ground from which it can move into drinking water. Head lettuce, leaf lettuce, tomatoes, potatoes, and peanuts were among the first crops targeted. On September 12, 2000, the Auxein Corporation Web site gave the following information:
Crops registered include: Celery; Fresh Market Cucumbers; Edible Navy and Pinto Beans; Grapes; Bulb Onions; Bell, Green and Jalapeno Peppers; Iceberg Head Lettuce; Romaine and Butter Leaf Lettuce; Peanuts; Potatoes; Snap Beans; Strawberries; Processing Tomatoes; Fresh Tomatoes; and Watermelons.
the only state where there are any restrictions on the use of AuxiGro -- AuxiGro has been approved for use on a number of crops, and Emerald BioAgriculture continues to push for more. Field tests in California have been -- and may continue to be -- conducted on a variety of crops, and those AuxiGro treated crops may be sold in the open market without revealing that they have been treated. We can't tell you which crops those are because the CDPR has refused to send records of test trials (which are public information) to the Truth in Labeling Campaign.
As of June 13, 2002, AuxiGro was registered for use in California on tomatoes, almonds, apricots, cherries, plums, nectarines, peaches, prunes, grapes (including grapes to be used in wine), and onions. At that time, the California Department of Pesticide Regulation said they were not aware of any testing of AuxiGro for use on other crops. They also said that they did not have any proposals presently in house to register additional crops for AuxiGro. It would appear, however, that what the CDPR said was not true, for the CDPR subsequently announced that Emerald BioAgriculture had applied for permission to use AuxiGro on tomatoes (new use), and on melons (new crop) -- and, to the best of our knowledge, approval is always preceded by field testing.
On July 7, 2004, Emerald BioAgriculture requested approval of use of AuxiGro as a desiccant, disinfectant, fertilizer, fungicide, growth regulator - for increased yield and prevention of powdery mildew in various crops such as almonds, grapes, and melons. They also asked to add cole crops (including broccoli, brussels sprouts, cabbage, cauliflower, kale, collards, turnips, rutabaga, mustard, watercress, and kohlrabi) to the list of crops approved for AuxiGro use.
Originally posted by agentblue
LOL maybe you should know that there are a lot of foods thst make msgs' naturally such as mushrooms, onions, seaweed etc..... I wouldn't fret too much about California that cali is the only state enforcing this ban but hey, I am surprised people don't have a disclaimer on them stating that they cause cancer lol
There are a number of straightforward bold faced lies used by the glutamate industry in defending its contention that exposure to free glutamic acid found in processed food does not cause adverse reactions including hives, asthma, seizures, and migraine headache; could not possibly cause brain damage, learning disorders, or endocrine disturbances; and could not possibly be relevant to diverse diseases of the central nervous system such as addiction, stroke, epilepsy, schizophrenia, anxiety, depression, and degenerative disorders such as ALS, Parkinson's disease, and Alzheimer's disease.
Closely associated with this boldfaced lie are a number of deceptive statements. The first states that all glutamic acid is metabolized identically. From that statement we are encouraged to conclude that processed free glutamic acid (MSG) and the L-glutamic acid found in unprocessed, unadulterated protein are metabolized identically. The truth of the matter is that while the L-glutamic acid portion of processed free glutamic acid (MSG), and the L-glutamic acid found in unadulterated protein may be metabolized identically, metabolism of processed free glutamic acid (MSG) includes metabolism of all of the contaminants associated with processed free glutamic acid (MSG). The fact that L-glutamic acid and L-glutamic acid are metabolized identically becomes irrelevant.
GLUTAMIC ACID (often referred to as glutamate) is an amino acid found in all protein. Following ingestion of protein, and during the course of normal digestion, glutamic acid is released from ingested protein, becoming "free glutamic acid." If sufficient amounts of free glutamic acid are not available for normal body function, the body can create glutamic acid from other amino acids. Humans do not need to eat glutamic acid or eat protein that contains glutamic acid in order to supply the body with the glutamic acid that it needs. Because humans do not need to eat glutamic acid in order to supply the body with the glutamic acid that it needs, glutamic acid is called a "nonessential" amino acid. Glutamic acid can also be freed from protein by fermentation, enzymolysis, use of acids, or other manufacturing processes, prior to ingestion.
FREE GLUTAMIC ACID is glutamic acid that has been released from protein. Just as humans have two hands, glutamic acid has two enantiomers (chemically identical molecules with the L-enantiomer being the mirror image of the D-enantiomer). Just like most other alpha-amino acids, glutamic acid contains a stereogenic center and exists as the L- and D-enantiomers. "The word chiral, from the Greek word for hand, alludes to molecules that exist in mirror-image versions -- right-handed or left-handed. Although they appear to be identical twins, chiral molecules are fundamentally different. One molecular twin cannot be substituted for the other because they are asymmetrical. The difference is comparable to asymmetry between your right and left hand: One is a mirror image of the other, but you cannot fit your right hand into a left-hand glove."(1) "Although it has been generally accepted that the free amino acids and proteins found in higher organisms are composed exclusively of the L-enantiomers of amino acids, the mirror image D-forms are know to be present in some naturally occurring peptide antibiotics and in the cell walls of bacteria."
(2) NATURAL FREE GLUTAMIC ACID is glutamic acid that has been freed from ingested protein during digestion, or glutamic acid that has been transaminated (created) from other amino acids. It is also possible that there are some minute amounts of natural free glutamic acid associated with some intact, unadulterated, unprocessed, unfermented protein. NATURAL FREE GLUTAMIC ACID found in higher organisms is made of L-glutamic acid only. "Natural food protein, as well as protein in the human body, contains only l-forms of amino acids." (3) "Unlike amino acids derived from natural protein, which possess only the structure (S)-12, synthetic amino acids are composed of equal mixtures of (S)-12 and (R)-12." (4) Note: In this paper, (S)-12 refers to the L-amino acids and (R)-12 refers to the D-amino acids. "There were contrasting views expressed on the use of the various isometric forms (the natural L-form or the commercially available mixtures of DL-forms) of amino acids." (5) "The chemical structure of L-glutamic acid and related compounds and the chemical composition of MSG are represented in Figure 1....Two possible stereoisomeric forms of glutamic acid exist, D and L. According to Maga (1983) the L form (dextrorotary form with the L-configuration) is the predominant natural form...." (6) (7) "Because D-amino acids are rare in higher animals..."
(8) MANUFACTURED FREE GLUTAMIC ACID (MSG) is glutamic acid that has been freed from protein through a manufacturing process prior to ingestion, or glutamic acid that has been grown from selected bacteria that secrete glutamic acid through their cell walls. There are over 40 ingredients in which MSG will be found. "Monosodium glutamate," "autolyzed yeast," and "natural flavoring" are names of some of those ingredients. In the first FDA classification of such ingredients, the FDA called them "monosodium glutamate and other hydrolyzed proteins." The amount of free glutamic acid (MSG) that will be found in each is dependent on the method used to produce it, the protein source used (if bacterial fermentation was not used), and the extent of the processing.
MANUFACTURED FREE GLUTAMIC ACID is made up of L-glutamic acid and D-glutamic acid, and may bring with it pyroglutamic acid, mono and dichloro propanols (which are carcinogenic), heterocyclic amines (which are carcinogenic), and other contaminants.. "Foods contain a large assortment of xenobiotics (foreign, unnatural substances) that can have both positive and negative nutritional implications. One example is the occurrence of the uncommon D-stereoisomers of amino acids in some dietary proteins. These D-amino acids are produced from the common L-stereoisomers during food preparation and processing." (9) In table 1 of a research report by Rundlett and Armstrong, the authors present a list of all of the processed foods analyzed by them for L and D-glutamate (glutamic acid) content. Every one of the 38 processed foods evaluated contained D-glutamate. Three of those analyzed and found to have D-glutamate content were three brands of monosodium glutamate, including Ac'cent Flavor Enhancer, once marketed by Pet Incorporated. (10) "Hydrolysis of proteins in 6 N HCl at 110 degrees centigrade for 24 h inevitably causes racemization of amino acids....Even under milder conditions of hydrolysis using lower temperatures and shorter exposure time, racemization of amino acids occurs." (11) "Savory ingredients like hydrolyzed vegetable protein... have...been produced by....extreme conditions....[that] promote a variety of chemical reactions, thus a range of unwanted by-products are produced as well." (12) "The chemical hydrolysis with hydrochloric acid is efficient, but almost any organic substance in the raw material is hydrolyzed, resulting in desired reactions such as hydrolysis of proteins, carbohydrates, fats (triglycerides), and the unwanted formation of mono and dichloro propanols (MCP and DCP)." (12) "Pyroglutamic acid...occurs as a breakdown product of glutamate that can accumulate in foods during storage and processing." (13) "I have been asked to give testimony on the chemical nature of glutamates in food. The parent compound in the glutamate family is glutamic acid, an amino acid and normal component of the human body....Glutamic acid exists in two forms: (L)-glutamic acid and (D)-glutamic acid. The L and D designations indicate different spatial arrangements of the atoms of the two forms. (D)- and (L)- glutamic acid molecules are mirror images, relating to each other in the same way as a glove for the right hand relates to its mate for the left hand. Just as certain properties of the left-hand glove differ from those of the right-hand glove (e.g., the left-hand glove cannot be worn on the right hand, and vice versa), so (L)-glutamic acid and (D)-glutamic acid differ from each other in certain other properties. For example, in the body, (D)-glutamic acid is not broken down (metabolized) in the same way as the (L) form because the enzymes that recognize and work on the (L) form do not recognize, and, therefore, 'ignore,' the (D) form. Nearly all naturally occurring glutamic acid is in the (L) form." (14)