News and event information for Williams Lake, BC - as it happens.

By Debbie Irvine

Excitotoxins are chemicals that stimulate the taste cells in the tongue which enhances the taste and/or the sweetness of the food to which they are added.

Excitotoxins are used extensively in diet soft drinks, sauces, soups, gravy mixes, and frozen diet food. Two common naturally occurring excitotoxins are glutamate and aspartate. These are both amino acids (building blocks of proteins.) Glutamate is found in MSG and aspartate is found in aspartame. NutraSweet, Equal and Spoonful are some of the trade names for aspartame.

Both glutamate and aspartate are two of the most common transmitters for nerve impulses in the brain and spinal column. However, when the concentrations of either of these exceeds a certain level they become deadly toxins to some of these nerve cells, also known as neurons. They do this by causing the neurons to become extremely excited. The nerve impulses are fired very quickly until a state of extreme exhaustion is reached and these neurons will suddenly die several hours later. It is as if they were excited to death and hence the name 'excititoxins.'

Excitotoxin build-up in the brain is being related to nervous system diseases such as strokes, brain injury, migraine headaches, seizures and other brain conditions. There is also increasing indication that excitioxins play a major role in degenerative brain diseases such as Parkinson's, Alzheimer's, Huntingdon's and ALS, especially in the elderly.For those of you who are diligent in reading labels while grocery shopping, be on the lookout for the following sources of MSG. This list is from Appendix 1 of Dr. Russell Blaylock’s book EXCITOTOXINS  The Taste That Kills. “Additives that always contain MSG: hydrolyzed vegetable protein; hydrolyzed protein; hydrolyzed plant protein; plant protein extract; sodium caseinate; calcium caseinate; yeast extract; texturized protein; autolyzed yeast; hydrolyzed oat flour. Additives that frequently contain MSG: malt extract; malt flavoring; bouillon; broth; stock; flavoring; natural flavoring; natural beef or chicken flavoring; seasoning; spices. Additives that may contain MSG or excitotoxins: carrageenan; enzymes; soy protein concentrate; soy protein isolate; whey protein concentrate.”

Hydrolyzed plant protein is made by a most interesting (or revolting) method. Vegetables that are unfit for sale, and which have a naturally high glutamate content, are first boiled in vats of sulfuric acid and then neutralized with caustic soda. The brown sludge which collects on the top is removed and dried. The end product is a brown powder that is high in glutamate, aspartate and a third excitotoxin called cystoic acid. As well, MSG may be added to this hydrolyzed plant (vegetable) protein. The food industry uses this hydrolyzed plant protein in many, many products.

As well as glutamate, aspartate is a powerful brain toxin. The liquid forms of excitotoxins e.g. diet sodas sweetened with aspartame, are absorbed faster than the dry forms and as such produce higher levels in the blood. This makes them much more toxic to the brain.

As stated at the start of this article, glutamate and aspartate are both amino acids and are required as building blocks for proteins. It is in excess amounts that they cause problems. The body's nervous system can control the concentration of these two amino acids outside of the neuron by several methods. One method uses a tremendous amount of ATP (adenosine triphosphate) which is a form of energy produced by our cells. However, in order to produce ATP the cells need to be nourished with whole foods such as vegetables, fruits, whole grains, legumes, nuts and seeds – not processed foods.

Cells that are malnourished with processed foods (pre-packaged meals, breakfast cereals, packaged soups, pastas, potato chips, crackers, soft drinks, juices etc.) will not produce optimal amounts of ATP. If inadequate amounts of ATP are produced then neuron damage can occur from the excessive amounts of excitotoxins.

 In other words, there can be harmful consequences to the taste of processed foods that contain excitotoxin food additives!

Debbie Irvine B.Sc.(Agr.) is a Registered Holistic Nutritionist

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