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EXCITOTOXINS DANGEROUS FOOD ADDITIVES — Almost all processed foods contain powerful excitotoxins, such as MSG and aspartame, which are implicated in causing a variety of neurological disorders. Part 1 of 2 EXCITOTOXINS, NEURODEGENERATION AND NEURODEVELOPMENT growing number of clinicians and bi cientists are convinced that a group of compounds called "excitotoxins" play a critical role in the development of sev- eral neurological disorders, including migraines, seizures, infections, abnormal neural development, certain endocrine disorders, neuropsychiatric disorders, learning disorders in children, AIDS dementia, episodic violence, lyme borreliosis, hepat- ic encephalopathy, specific types of obesity, and especially the neurodegenerative dis- eases such as amyotrophic lateral sclerosis (ALS), Parkinson's disease, Alzheimer's dis- ease, Huntington's disease and olivopontocerebellar degeneration.' An enormous amount of both clinical and experimental evidence has accumulated over the past decade, supporting this basic premise.’ Yet, the FDA still refuses to recognise the immediate and long-term danger to the public caused by the practice of allowing various excitotoxins to be added to the food supply—excitotoxins such as MSG (monosodium glutamate), hydrolysed vegetable protein and aspartame. The amount of these neurotox- ins added to our food has increased enormously since their introduction. For example, since 1948, the amount of MSG added to foods has doubled every decade. By 1972, 262,000 metric tons were being added to foods. Over 800 million pounds of aspartame have been consumed in various products since it was approved. Ironically, these food additives have nothing to do with preserving food or protecting its integrity; they are all used to alter the taste of food. MSG, hydrolysed vegetable protein and natural flavouring are used to enhance the taste of food, while aspartame is an artificial sweetener. These toxins (excitotoxins) are not present in just a few foods, but, rather, in almost all processed foods. In many cases they are being added in disguised forms, such as natural flavouring, spices, yeast extract, textured protein, soy protein extract, etc. Experimentally, we know that when subtoxic levels of excitotoxins are given to animals in divided doses, the animals experience full toxicity, i.e., the excitotoxins are synergistic. Also, liquid forms of excitotoxins, as found in soups, gravies and diet soft drinks, are more toxic than that added to solid foods; this is because they are more rapidly absorbed and reach higher levels in the blood. So, what are excitotoxins? These are substances, usually acidic amino acids, that react with specialised receptors in the brain in such a way as to lead to destruction of certain types of neurons. Glutamate is one of the more commonly known excitotoxins. MSG is the sodium salt of glutamate. This amino acid is a normal neurotransmitter in the brain. In fact, it is the neurotransmitter most commonly used by the brain. Defenders of MSG and aspartame usually ask how a substance that is used normally by the brain could cause harm. It is because glutamate, as a neurotransmitter, exists in the extracellular fluid only in very, very small concentrations—no more than 8 to 12 «M [micromoles/litre]. When the concentration of this transmitter rises above this level, the neurons begin to fire abnor- mally. At higher concentrations, the cells undergo a specialised process of delayed cell death known as "excitotoxicity"; that is, they are excited to death. It should also be appreciated that the effects of excitotoxin food additives generally are not dramatic. Some individuals may be especially sensitive and develop severe symptoms and even die suddenly from cardiac irritability, but in most instances the effects are subtle and develop over a long period of time. While the food additives MSG and aspartame are probably not direct causes of the neurodegenerative diseases such as Alzheimer's demen- tia, Parkinson's disease or ALS, they may well precipitate these disorders and certainly worsen their pathology—as we shall see. It may be that many people with a propensity by Russell L. Blaylock, MD © 1999 First published in MEDICAL SENTINEL (vol. 4, no. 6, Nov-Dec 1999) PO Box 13648 Macon, GA 31208-3648, USA Telephone: +1 (912) 757 9873 Website: www.haciendapub.com First published in MEDICAL SENTINEL (vol. 4, no. 6, Nov-Dec 1999) PO Box 13648 Macon, GA 31208-3648, USA Telephone: +1 (912) 757 9873 Website: www.haciendapub.com JUNE — JULY 2000 NEXUS - 33