Additives from natural sources can be highly toxic
MSG is natural, created from an amino acid. Originally isolated from seaweed, MSG is now made by fermenting corn, potatoes and rice. MSG is naturally present in high levels in such foods as tomatoes and Parmesan cheese, but when consumed as part of a whole food, it usually does not produce a problem. However, when MSG is isolated and then added to foods, it becomes highly toxic to brain and other nervous tissue.
An early study reported that the inner layer of the retina was destroyed in neonatal rats receiving a single exposure to MSG. This is an amazing finding considering that humans are more than 5 times more sensitive to MSG than rats.
Another study used rats to determine the effects of exposure to MSG on obesity. Rats given MSG developed obesity, type II diabetes, and metabolic syndrome X. They also developed lesions of the ventromedia hypothalamic nucleus.
MSG is a powerful disrupter of the endocrine system, creating havoc with meta-thermoregulatory modulates like neuropeptide Y and leptin (the hormone that tells you when to stop eating). It reduces the thermogenicity of brown fat, so that people gain weight eating neurotoxic food even if they eat less than usual.
These findings explain how a person can hardly eat at all and still put on pounds. But these effects are not confined to MSG. The other substances classified as neurotoxic food additives produce much the same outcomes.
Natural flavors are isolates from naturally occurring products just like MSG is. Many natural products including organic fruits and vegetables contain compounds that in isolation are extremely harmful. Some of these compounds are what make up the defense systems of plants. When the whole plant, fruit or vegetable is consumed as food, other compounds are present that neutralize the harmful effects of these compounds. When taken from the plant as isolates, the compounds become no different in their effects than chemicals synthesized in a laboratory.
The word spice is another innocuous sounding term, but in the world of food marketing it is a word that has been manipulated to sound harmless when it really isn't. People tend to think that the individual spices are not listed on labels because the creator of the product does not want to give away his secrets, but his is not true. When the word spices is used, it is the tip off that toxic additives are hidden in the product.
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