Tom's Blog on Life

You may remember when the MSG powder called “Accent” first hit the U.S. market. Well, it was many decades prior to this, in 1908, that monosodium glutamate was invented. The inventor was Kikunae Ikeda, a Japanese man who identified the natural flavor enhancing substance of seaweed.

Taking a hint from this substance, they were able to create the man-made additive MSG, and he and a partner went on to form Ajinomoto, which is now the world’s largest producer of MSG (and interestingly also a drug manufacturer).

Chemically speaking, MSG is approximately 78 percent free glutamic acid, 21 percent sodium, and up to 1 percent contaminants.

It’s a misconception that MSG is a flavor or “meat tenderizer.” In reality, MSG has very little taste at all, yet when you eat MSG, you think the food you’re eating has more protein and tastes better. It does this by tricking your tongue, using a little-known fifth basic taste: umami.

Umami is the taste of glutamate, which is a savory flavor found in many Japanese foods, bacon and also in the toxic food additive MSG. It is because of umami that foods with MSG taste heartier, more robust and generally better to a lot of people than foods without it.

The ingredient didn’t become widespread in the West until after World War II, when the U.S. military realised Japanese rations were much tastier than the U.S. versions because of MSG.

In 1959, the U.S. Food and Drug Administration labeled MSG as “Generally Recognized as Safe” (GRAS), and it has remained that way ever since. Yet, it was a telling sign when just 10 years later a condition known as “Chinese Restaurant Syndrome” entered the medical literature, describing the numerous side effects, from numbness to heart palpitations, that people experienced after eating MSG.

Today that syndrome is more appropriately called “MSG Symptom Complex,” which the Food and Drug Administration (FDA) identifies as “short-term reactions” to MSG.

More on those “reactions” to come…

From the Doctors Are Dangerous Team www.doctorsaredangerous.com

I am going to be really busy in the kitchen after these two!

https://www.mynewroots.org/site/2013/02/the-life-changing-loaf-of-bread/
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I am SO looking forward to trying this!

https://www.thehealthychef.com/2012/06/gluten-free-bread/

I don’t know how many times we’re going to have to revisit the issue of diet and heart disease. I guess for as long as the medical establishment keeps promoting bad information despite countless studies from their own members telling them that they’re wrong. Unfortunately, correcting errors in the medical community, once they’re established, is glacially slow–often taking decades. There’s nothing so stubborn as a bad idea once it’s gained traction.

Cholesterol Comes Down, Heart Deaths Go Up!

Specifically, the study noted that corn and safflower oil, which are rich in omega-6 linoleic acid but contain almost no omega-3 a-linolenic acid, are not associated with beneficial effects on heart health. As part of their study, the authors reanalyzed a 2013 study that found that a “group [that] replaced saturated fat with sources of safflower oil or safflower oil margarine (rich in omega-6 linoleic acid but low in omega-3 a-linoleic acid)…had serum cholesterol levels that were significantly decreased (by about 8%-13%) relative to baseline and the control group, which is consistent with the health claim.” However, the rates of death from all causes of cardiovascular disease and coronary artery disease significantly increased in the treatment group.

https://jonbarron.org/diet-and-nutrition/saturated-fats-really-again