Could the same processed food additive that’s harming your brain be wreaking havoc in your stomach? Scientists say this is a growing concern.
Excitotoxicity is a destructive process in which a buildup of the neurotransmitters glutamate, aspartate, or other related transmitter substance over-stimulates special glutamate receptors that leads to damage and even destruction of nerve cells.
This process is thought to be central mechanism in neurological disorders such as Alzheimer’s, Parkinson’s, Lou Gehrig’s disease, Huntington’s disease, strokes, seizures, and addiction.
However, glutamate receptors are not limited to the nervous system, but are, in fact, found in virtually every organ, tissue, and cell in the body.
Massive amounts of glutamate additives are mixed with processed foods to enhance their taste. Monosodium glutamate (MSG) is the best known. But more common glutamate additives include such things as hydrolyzed proteins, soy protein isolates, protein concentrates, whey protein isolates, carrageenan, caseinates, autolyzed yeast, natural flavoring, broth, and stock.
Scientists are concerned about the large number of glutamate receptors found in the gastrointestinal (GI) tract, from the esophagus to the lower colon. Frequent symptoms of MSG exposure include cramping, diarrhea, and nausea — quite severe, in some cases. To learn more about the nutritional benefits of the foods you’re eating, read my report Protect Yourself From Disease and Cancer Through Better Digestion.
When exposed to high levels of glutamate, nerve cells that contain glutamate receptors can trigger spasms of the intestinal and colon musculature, thus leading to intense pain and diarrhea.
One recent study found that exposure to glutamate in higher concentrations could actually kill these cells. Meanwhile, young people are consuming enormous amounts of glutamate food additives, especially in the form of chips, diet sodas, and other junk foods.
The concern is that this might destroy enough of these cells so as to lead to intestinal disorders, such as irritable bowel syndrome and even a complete loss of intestinal motility (chronic constipation). It would certainly worsen the symptoms and damage caused by such disorders as IBS, Crohn’s disease, and ulcerative colitis. Stimulation of these receptors also triggers gut inflammation.
These glutamate receptors play a major role in colon cancer growth and invasion — that is, the likelihood that the cancer will kill you. To learn more about GI tract illness, read my report Hidden Dangers of a Sick GI Tract.
Flavonoids, antioxidants, and certain special nutraceuticals have been shown to powerfully protect nerve cells and prevent GI tract cancers. A diet high in fruits and vegetables, especially if blenderized, plays a major role in protecting your GI tract.
These are the most important vegetables to include in your blender (vegetables marked with an asterisk need to be steamed before blenderizing):
• Parsley
• Celery
• Collard greens
• Cauliflower
• Red cabbage
• Savoy cabbage
• Spinach
• Broccoli*
• Brussels sprouts*
• Kale*
These vegetables have been shown to be the most powerful in preventing a number of cancers, including cancers of the breast, lung, prostate, brain, and colon. To learn more about eliminating toxins from your diet, see my report Dare to Detoxify.
For more of Dr. Blaylock’s weekly tips, go here to view the archive.
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