Beef is \u201cbeef,\u201d soy is \u201csoy,\u201d tomatoes are \u201ctomatoes,\u201d and peas are \u201cpeas.\u201d Those are the FDA\u2019s \u201ccommon or usual names\u201d for whole foods. \u201cPea protein\u201d is made of man-made amino acids manufactured in food processing plants with peas as the starting material. And each and every man-made\/manufactured hydrolyzed pea protein will contain the three potentially toxic amino acids* aspartic acid, L-cysteine, and glutamic acid. This is true for every hydrolyzed protein. It may be called \u201cnatural,\u201d \u201corganic,\u201d or \u201craw,\u201d but it will still contain potentially toxic aspartic acid, L-cysteine, and glutamic acid. There are no exceptions. And there are no toxic amino acids in whole protein.<\/p>\n\n\n\n
Today, there is a widespread marketing effort to substitute hydrolyzed vegetable protein for real protein, and to expand the use of hydrolyzed proteins in general. While there certainly are other varieties of hydrolyzed vegetable proteins, pea protein is presently the favorite of food manufacturers.<\/p>\n\n\n\n
Substituting vegetables for meat may have many benefits for consumers, but hydrolyzed vegetable proteins don\u2019t deliver vegetables. What they provide are arrays of amino acids which are produced in food processing and\/or chemical plants. And three of those amino acids (L-cysteine, aspartic acid, and glutamic acid) can be toxic to humans. These three amino acids are called \u201cexcitotoxins\u201d by scientists. When consumed in amounts that exceed what a human needs for normal body function, they cause brain damage, endocrine disorders, and observable reactions such as asthma, migraine headache, a-fib, fibromyalgia, and seizures. Glutamic acid is the amino acid in MSG that causes brain damage, endocrine disruption, and adverse reactions.<\/p>\n\n\n\n
Manufacturers\u2019 claims of benefits for manufacturers<\/strong><\/p>\n\n\n\n 1) Hydrolyzed vegetable proteins are making great inroads into health and nutrition markets.<\/p>\n\n\n\n 2) Every hydrolyzed protein will have flavor-enhancing properties.<\/strong> Glutamic acid, the amino acid that triggers taste buds to cause increased perception of taste, will be found in all hydrolyzed proteins.<\/p>\n\n\n\n 3) Clean labels <\/strong>are certainly at the top of the list. Unfortunately, not all consumers have caught on to the fact that glutamic acid (a.k.a. glutamate), which is the toxic component of MSG, will be found in all hydrolyzed proteins. So while more and more consumers are attempting to avoid MSG, substituting a flavor-enhancing hydrolyzed vegetable protein for flavor-enhancing MSG would allow the product to have a \u201cclean label\u201d \u2013 one that would give the consumer no clue that it contained glutamate, MSG\u2019s toxic component.<\/p>\n\n\n\n 4) Hydrolyzed vegetable proteins will have great appeal<\/strong> for vegetarians, vegans and others who want to limit their intake of meat.<\/p>\n\n\n\n Manufacturers\u2019 claims of benefits for consumers (which will also benefit industry)<\/strong><\/p>\n\n\n\n 1) Protein-rich, non-animal products<\/strong> are in great demand as more and more people look for substitutes for meat, fish, and poultry. Hydrolyzed proteins contain the arrays of amino acids that make up most proteins. So, properly promoted, hydrolyzed protein products will appeal to those looking for vegetarian or vegan sources of dietary protein. The fact that high-protein diets are being touted for weight-loss, makes these products even more attractive.<\/p>\n\n\n\n 2)\u00a0Chemical-free claims<\/strong>\u00a0are another way the food industry is hyping hydrolyzed proteins. Although all hydrolyzed proteins are produced in food processing and\/or chemical plants, industry\u2019s promotional materials refer to hydrolyzed vegetable proteins as being \u201cnatural\u201d \u2013 saying they are derived from a variety of \u201cnatural plant resources.\u201d<\/p>\n\n\n\n That should be no surprise since MSG, which is made by fermentation of carefully selected genetically engineered bacteria that secrete glutamic acid through their cell walls, is referred to by industry as \u201cnaturally occurring.\u201d<\/p>\n\n\n\n 3) Claims of health benefits<\/strong> from hydrolyzed vegetable proteins are typically made. Market-watchers claim that consumer awareness of these so-called benefits is increasing. The claim has been made that hydrolyzed vegetable proteins will help reduce intake of saturated fat and cholesterol, and because it\u2019s an effective way to lower cholesterol, it will decrease the risk of heart disease.<\/p>\n\n\n\n But even with all that propaganda going for it, something is still bothering the glutamate industry.<\/strong><\/p>\n\n\n\n You\u2019d think that with all their research and planning, glutamate industry giants would feel secure in their efforts to sell hydrolyzed proteins to na\u00efve consumers. But that doesn\u2019t seem to be the case. It would appear that consumers\u2019 growing recognition of the toxic effects of the manufactured glutamic acid in MSG, hydrolyzed proteins, maltodextrin, and some other 40+ ingredients is getting in the way of sales. One industry watcher said it this way, \u201cThe high contents of monosodium glutamate (MSG) in hydrolyzed protein products continues to be a bottleneck for pervasive adoption as consumers show an unprecedented alacrity** to read labels to spot ingredients with a bad rep in terms of potential side effects.\u201d<\/p>\n\n\n\n The Truth in Labeling Campaign would like to take some of the credit for that greater consumer awareness and \u201calacrity.\u201d So, let\u2019s hear it for the Truth in Labeling Campaign \u2014 since 1994, providing consumers with the names of ingredients in which manufactured free glutamate, the brain-damaging, endocrine-disrupting, reaction-causing component of MSG, are hidden.<\/p>\n\n\n\n *killing brain cells and disrupting the endocrine system when present in quantity Comment from Cesar Barbero: <\/strong><\/p>\n\n\n\n It is incredible the level of IGNORANCE in the post. All aminoacids could be toxic (like water) in excess, this is why they are degraded\/excreted when eaten in excess. Pea protein contains > 20% glutamic acid covalently linked inside the protein chain. Upon ingestion, te protein is hydrolyzed in the digestive tract to free aminoacids (including glutamic acid). Eating partially hydrolyzed protein, raw protein isolate, raw peas or the completely hydrolized protein, is the same because only the aminoacids are absorbed. In fact, it has been shown that muscle growth (in bodybuiliding) is faster when using the completely hydrolyzed protein than the protein isolate, because no internal hydrolysis is required.<\/p>\n\n\n\n Reply from the Truth in Labeling Campaign:<\/strong><\/p>\n\n\n\n Thank you for sharing your concerns.<\/p>\n\n\n\n You don\u2019t seem to realized that there are only a handful of excitotoxic amino acids, and only three that are added to processed foods: glutamic acid, aspartic acid, and L-cysteine. (You might want to look up a definition of excitotoxicity.)<\/p>\n\n\n\n When the words \u201cpea protein\u201d appear on a food label, the ingredient being referred to is a hydrolyzed protein produced using peas as the starting material. If \u201cpeas\u201d were an ingredient in a product, the ingredient label would say \u201cpeas.\u201d<\/p>\n\n\n\n Your statement, \u201dPea protein contains 20% glutamic acid covalently linked inside the protein chain. Upon ingestion, te protein is hydrolyzed in the digestive tract to free aminoacids (including glutamic acid)\u201d pertains to the protein present in peas \u2013 whole, unadulterated, unprocessed peas. If \u201cpeas\u201d were an ingredient in a product, the ingredient label would say \u201cpeas.\u201d<\/p>\n\n\n\n What is the meaning of, \u201c[amino acids] are degraded\/excreted when eaten in excess.\u201d<\/p>\n\n\n\n The following statement is not true. It is not true that \u201cEating partially hydrolyzed protein, raw protein isolate, raw peas or the completely hydrolized protein, is the same \u2026\u2026\u201d Truth is that when proteins are hydrolyzed, the glutamate produced is accompanied by unwanted by-products of production.<\/p>\n\n\n\n What is the meaning of \u201c\u2026the same because only the aminoacids are absorbed.\u201d Are you saying that when you eat something nothing is absorbed except amino acids? No vitamins, minerals, starches etc.?<\/p>\n\n\n\n The following is irrelevant to the material covered in the post, but could you tell me, anyhow, the source of this statement: \u201c In fact, it has been shown that muscle growth (in bodybuiliding) is faster when using the completely hydrolyzed protein than the protein isolate, because no internal hydrolysis is required.\u201d I seem to have missed reading that research report.<\/p>\n\n\n\n Again, thank you for sharing your concerns. I\u2019m sure our readers will appreciate both your comments and our replies.<\/p>\n\n\n\n If you have questions or comments, we\u2019d love to hear from you. If you have hints for others on how to avoid exposure to MfG, send them along, too, and we\u2019ll put them up on <\/em>Facebook<\/em><\/a>. Or you can reach us at questionsaboutmsg@gmail.com and follow us on <\/em>Twitter @truthlabeling<\/em><\/a>.<\/em><\/p>\n![\"\"](\"http:\/\/truthinlabeling.org\/blog\/wp-content\/uploads\/2019\/08\/hydrolysis_process.jpg\")
**enthusiasm, readiness, quickness, promptness, speed, swiftness, rapidity, keenness, zeal<\/p>\n\n\n\n