“Unfortunately, for the consumer, the corporate food processors not only continue to add MSG to our foods but they have gone to great lengths to disguise these harmful additives. For example, they use such names as hydrolyzed vegetable protein, vegetable protein, hydrolyzed plant protein, vegetable protein, textured protein, soy protein extract, caseinate, yeast extract, and natural flavoring. We know experimentally that when these excitotoxin taste enhancers are added together they become much more toxic than is seen individually.” - Dr. Russell L Blaylock, M.D., Neurosurgeon

A COMMENTARY
I have lived long enough to know that corporate America is tampering with our health. They know about the dangers of the excitotoxins in NutriSweet and other foods, but they continue to add them to more and more foods and drinks, pretending that nothing is going to happen. They know about the relationship that exists between sugar consumption and diabetes, yet they have not changed a darned thing. They have even mentioned on T.V. that women who drink sugar-sweetened soft drinks have an increased risk for developing diabetes. They know how important natural, unrefined salt is with its 80 plus micronutrients, but they still tell us that salt is bad for us. They know about the critical role water plays in all biologic functions. They understand that all our proteins, enzymes, and hormones operate most efficiently in solutions of low viscosity, and that only by adequate water intake can we maintain this low viscosity. They know that energy production is highly dependent upon the force of water moving through each of our trillions of cell membranes, yet they ignore the highly innovative research of the doctor who discovered this phenomenon. They have known since the 1950’s that MSG can cause nerve damage to our eyes and other brain structures, yet they continue to dump it in the foods we buy from the grocery shelves. And there is more evidence that these taste-enhancer excitotoxins obstruct the way in which nerve connections develop in the brain, even how they are able to trigger the onset of central nervous system diseases later in life, yet the agencies responsible for protecting the public’s health continue to ignore the reputable documentation that exists in support of these findings. In the end, someone will gain at the expense of the suffering of those who will lose. It’s a fallen world.

ARACHIDONIC ACID INFLAMMATORY CASCADE
Excitotoxins open the calcium channel gait, allowing a rapid, sustained influx of calcium ions into the cell’s interior. Several metabolic steps down the line the concentration of arachidonic acid increases to dangerous levels. Subsequent and in response to this, three enzymes are released: 5-lipooxygenase, cyclooxygenase-1, and cyclooxygenase-2. 5-LOX converts arachidonic acid into leukotriene B4. The latter is a pro-inflammatory agent that is especially destructive to arterial linings and joint structures. COX-2 converts arachidonic acid into prostaglandin E-2. Prostaglandin E-2 causes musculoskeletal inflammation, or arthritis. COX-1 converts arachidonic acid into thromboxane A-2. Thromboxane A-2 induces blood platelet aggregation and promotes abnormal blood clotting within the arteries, which leads to strokes and heart attacks.

LET US REMEMBER VIOXX
Vioxx was a potent COX-2 inhibiter. By completely blocking the COX-2 conversion of arachidonic acid into prostaglandin E-2, Vioxx greatly increased the conversion of arachidonic acid into thromboxane A-2 and leukotriene B-4, both of which cause cardiovascular incidents. Thousands of people who took Vioxx died from cardiovascular complications. BUT, what is the bottom line here? The bottom line is this: excitotoxins in the diet increase cellular production of arachidonic acid. The rest is simple math, as you can see above.

Dr. Herbert D. Fleschner, Chiropractor – 327-7197

DISCLAIMER
The information herein is not intended for the diagnosis, prevention, treatment, or cure of any health condition.

Copyright 2006 Tucker Productions Inc.