posted on May, 12 2013 @ 11:26 PM
I didn't see any of the alternative names for MSG listed on the new seasoning salt anymore, they are still on the garlic salt though. It has
modified food starch still on the garlic salt, which is a free glutamate. A small amount of free glutamates don't hurt us but just like anything
else, too much is no good. A lot of negative effects from eating excess amounts can occur.
MSG is a free glutamate, so is hydrolyzed soy protein or modified food starch. Aspertame actually degrades to free glutamates in the body. Bound
glutamates slowly and evenly enter the body but too much of them is no good either. They make us feel good, relaxed and they keep us from thinking
too much. What better way to dope up society than to add them to everything. A little is good and makes us think better, a lot causes the reward
centers of the brain to overload and we get a false sense of feeling good. Then we spend more money that we don't have.
If moderation is used they keep us happy and we can still think clearly and still question who is trying to control us. If we don't get enough
glutamates we may need antidepressants. Glutamates are found in aged meats and cheeses, a little bit of free glutamate is also in these. Really aged
cheeses like Parmesan Cheese contains high amounts of free glutamates naturally but we usually only put a little of that on things. The free
glutamates give you a quick fix but they wear off fast and you crash. I like our beef aged about two weeks, the bound glutamates are just about
right, as are the free glutamates. Tastes great and keeps you mellow.
You see, how mellow we are is dependant on what we eat but it is effected also by some things that vary in our digestive systems. Since fermenting
raises glutamate levels, some of our gut bacteria can also make them. Also, some people can break apart tyrasine to make tyramines easily, tyramines
being glutamates. As we age we can lose this ability and then older people can become impatient and crabby, they need to eat more aged foods. Notice
that our old parents bought food and it was doing all sorts of stuff in their fridge, but they cooked it and ate it. I'd just as soon get some aged
Italian meats from an Italian who makes the stuff. You could eat Yogurt or KimChi also . Don't get the Yogurt with Carraggeen in it though. That is
a whole other problem with weakening the immune system.
Moderation is the clue but in this day and age it is hard to know what is in things. The food industry is deceptive and the FDA allows it. Like the
sulfites in food. Took me a lot of searching to find out that their lowering of sulfites is a scam. The FDA requires lower levels of sulfites and
then requires sodium Erythrobate to be added to protect us from the sulfites.....Ha Ha....Sodium erythrobate turns the sulfates in the meat to
sulfites. There is still sulfites in the food that way. I've been trying to find out now whether the sodium Erythrobate destroys the sulfide bonds
in things like N-acetyl Cysteine that is found in these foods. Chances are the answer is yes. NAC is very protective in the body and important.
I still can't advise anyone what to eat, everyone is different. All I can do is to tell what I have found out. Do not be afraid of Glutamates but
don't eat too much, especially free glutamates.A little is good but too much is not.