Neurotoxic Interaction of MSG, Aspartame and Other Toxins

The toxicity of monosodium glutamate, aspartate and other excitatoryamino acids towards neurons has been well demonstrated in a multitude ofspecies including mice, rats, guinea pigs, cats, dogs, chickens, non-human primates and humans. Humans have the unenviable position of beingthe most sensitive species to oral MSG, being 5X more sensitive than thenext most sensitive animal, the mouse, and 20X more sensitive than theRhesus monkey. This is primarily based on more rapid and completeabsorption in humans.

Aspartate, another acidic amino acid, is also considered an excitotoxin.When ingested, aspartate is converted in the liver into glutamic acid,the toxic component of monosodium glutamate. Aspartate makes up 40% ofthe molecular structure of the aspartame molecule. When aspartame isabsorbed it is broken down into its component parts, phenylalanine (50%), aspartate ( 40%) and methanol (10%). Phenylalanine, a naturalamino acid, in high doses, can produce neurotoxicity, especially in theimmature nervous system, as is seen with the developing baby andnewborns. Elevated phenylalanine levels have been associated with mentalretardation, seizures and toxic injury to selected neurons in the brain.At least one study has shown that 14% of normal people and 35% of PKUhereozygotes will develop blood levels considered unsafe for pregnantwomen and their babies following ingestion of aspartame products indoses considered not uncommon in the heavy user of diet drinks.

Methanol, also known as wood alcohol, is used to bind the phenylalaninemolecule to the aspartate molecule in aspartame. When freed of itsbonded state, methanol quickly circulates throughout the body,accumulating especially in the liver and the nervous system. Recentstudies, utilizing radiolabeled aspartame, have demonstrated that itsmethanol has an affinity for cellular DNA and that it tends toaccumulate with each dose. This means that each time you consume a dietcola or aspartame sweetened foods, the methanol accumulates near theDNA, resulting in damage to the DNA in the form of deletions andbreakage of genes.

The aspartame defenders have attempted to ally fears by consumers andscientist alike by implying that fruits and some vegetables containmethanol doses that are even higher than is found in aspartame. Theproblem with this defense is that it is based on a deception that iswell known to those who utilize it. Methanol in plants is alwaysaccompanied by ethanol, usually in much higher concentrations. Thealcohol ethanol ( grain alcohol), is used medically as a treatment ofwood alcohol ( methanol) poisoning. When you eat, say a peach, theethanol in the peach neutralizes the methanol very quickly, so no harmis done. But,the methanol in aspartame is not accompanied by ethanol. Itis a pure toxin.

Within the body, methanol is broken down into formaldehyde and formicacid. Formaldehyde was used in the past as an embalming fluid andpreservative for laboratory specimens. It is no longer used because ithas been shown to be a powerful carcinogen. It preserves tissues fromrotting by coagulating the protein of the specimen as well as theprotein of the decay -inducing organisms. Intracellularly, formaldehydealso damages various cellular proteins, including enzymes, microtubulesand other functional proteins. It appears, that even in smallconcentrations, it can weaken cells and impair DNA function, increasingthe likelihood of oncogene activation (carcinogenesis) and othermutagenic effects. The aspartame molecule itself, when in the stomach,has been shown to undergo nitrosation, which then creates asignificantly powerful mutagen. This has the potential of inducingcarcinoma within the bowel itself.

The excitotoxins are known to trigger the formation of enormous stormsof free radicals, leading to prolonged lipid peroxidation ( oxidation ofcell membranes and membranes within the cell.). A recent study foundthat newborns exposed to MSG from day 1-10 still had a free radicalelevation of 56% eighty days later. Such chronic free radical generationis known to produce secondary lipid peroxidation products such as 4-hydroxynonenal. This toxic substance is found in increasedconcentrations in Alzheimer’s brains, ALS and Parkinson’s diseasebrains. This secondary toxin has been shown to inhibit the glutamatetransporter protein, resulting in chronic, high elevations of glutamatein the brain, which is thought to result in widespread neurondestruction and increased free radical generation.

Both of these effects, free radical generation and DNA damage, wouldmake the use of food excitotoxins and aspartame hazardous in diseasesassociated with DNA injury and lipid peroxidation, which would include alarge number of diseases such as lupus, cancer, brain injury, strokes,chronic hepatitis, mitochondrial disorders, nervous system infections,neurodegenerative diseases ( Alzheimer’s, Parkinson’s and ALS),rheumatoid arthritis, and asthma.

Studies by Stegink and co-workers have shown that when aspartame iscombined with MSG, blood glutamate levels are increased above that seenwith MSG alone. Now, in a normal situation, people frequently combinethese two neurotoxic substances. Flavor enhancing excitotoxins, such asMSG, are ubiquitous in processed foods, appearing in many disguisednames, such as hydrolyzed vegetable protein, sodium or calciumcaseinate, autolyzed yeast, protein extract, textured protein, soyprotein extract, spices and natural flavoring. Often, these glutamateexcitotoxins are added to processed foods in combination. For example,soups often contain three and even four of these excitotoxins. Dietfoods are especially likely to contain excitotoxins flavor enhancers.The most dangerous are the liquid foods, since they are rapidlyabsorbed, producing very high blood levels of glutamate and aspartate. Anewer addition to the family of excitotoxin food additives is L-cysteine, which in the body is converted to the powerful excitotoxincysteine sulfinic acid. L-cysteine is being added to certain breads as adough conditioner.

But, the harm being done by the food industry doesn’t stop there. Insome foods we find aluminum appearing as various organic salts. Recentstudies have conclusively shown that aluminum is a very toxic substance,especially to neurons. It not only poisons several critical enzymes, butit interacts with the tau protein impairing the formation ofneurotubules within brain cells. This appears to be a primary toxicevent in the Alzheimer brain. A recent study has shown that whenaluminum is combined with fluoride as a chemical complex, it is rapidlyabsorbed, enters the brain and produces widespread brain cell injury anddestruction. What is so shocking about this report is that theconcentration of fluoride producing the brain damage was half that ofthe fluoride added to most municipal water systems. That is, 0.5 ppm wassufficient to produce this destruction when 1 to 2ppm of fluoride isfrequently added to water supplies. Canada recently lowered the amountof fluoride added to its water supply, but US authorities have donenothing. Not surprising.

To make matters worse, our children are encouraged to brush frequentlywith fluoride toothpaste ( often containing as much as 1500ppm fluoride)and dentist encourage mothers to have their children take fluoridetablets or endure dangerous fluoride treatments.

But, there is more. In many suburban areas homeowners are fanaticalabout having the perfect lawn. In this quest, they pay good money forregular lawn treatments with herbicides and pesticides. Studies haveshown that such practices are associated with a doubling of cancer ratesof their pets and higher leukemia rates in children playing on theselawns. Herbicides and pesticides often cause the generation of very highlevels of free radicals in cells, leading to cancer or DNA mutation.Recent studies have shown that these chemicals induce cellular damagewell below that necessary to inhibit enzymes, the supposed mechanism ofaction against bugs and fungi. A recent report appearing in the journalNeurology, reported on five cases of acute Parkinson’s disease followingexposure to household pesticides.

Now, if we put all of this together, aluminum, fluoride, food additiveexcitotoxins, aspartame and pesticides, we see that our cells,especially brain cells are exposed to tremendous toxic insults everyday. While these represent the major toxins, there are hundreds, if notthousands, of others. Most of the food additives have not beenadequately tested to see what effect they will have on the brain,especially with long term exposures. After all, human exposures to thesechemicals last a lifetime, in many cases even before birth. Most safetytesting involves short term experimental studies.

I would urge all those truly interested in this most important topic toconsider these factors before reaching a conclusion concerning thesafety of these food products. The food industry and the FDA have avested interest in saying these products are safe.

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Excitotoxins: The Taste That Kills (Paperback)by Russell L. BlaylockIt is almost a cliche in this day and age for someone to ask the waiter at a Chinese restaurant ‘no MSG, please,’ as is the waiter’s knowing smirk in response. MonoSodium Glutamate (MSG), or ‘The essence of taste’ (as coined by the Japanese), is used as a ‘taste-enhancer’ in nearly every form of processed food on the market today, though ‘taste addiction’ may be a more correct term. But what exactly does it do? And how is it harmful? Dr. Russell L. Blaylock answers these questions and poses some startling evidence as to the eventual consequences of a heavy MSG-diet in his book _Excitotoxins: The Taste that Kills_. In basic terms, MSG (and other, similar agents) pierces the blood-brain barrier and over-stimulates the neurons of a brain to a deadly degree. Habitual intake among animal experiments has shown the development of tumors, memory loss, and a whole host of neurodegenerative diseases as the end result of excess excitotoxin intake, including Alzhiemer’s, Parkenson’s, Lou Gerhig’s etc. Walk into any gas station in the United States (or grocery store, for that matter) and, upon close investigation, you will find that 75%-90% of the available food has been ‘enhanced’ to some degree by excitotoxins. The chemical agents are often disguised by such ambiguous terms as ‘spice’ and ‘natural flavors’ or, my personal favorite, ‘hydrolyzed vegetable protein.’ A consumer society must have consumer slaves to keep it functioning; MSG is the crack cocaine of the food industry…and it is legally perpetuated by slush-fund advocates and a pork-glutted FDA. As proven again and again, money talks, … [you can finish the maxim for me]. Blaylock’s thesis is written in a technical style, but the use of repetition throughout each chapter hammer in his myriad points into the reader with precision and power. An important book for anyone concerned with the health of self and family. You are what you eat—but do you know _what_ it is you are eating, below the surface of taste/fulfillment?