Glutamic acid: initiator of the obesity epidemic

Adrienne Samuels, Ph.D., March, 2022

NOTE: Studies confirming that the free glutamate in MSG causes brain damage, intractable obesity, infertility and more were done before it was understood that excitotoxic free glutamate would be found in ingredients other than MSG.

Introduction

Obesity is the excessive or abnormal accumulation of fat or adipose tissue in the body that impairs health through its association with numerous serious diseases and health conditions. It is a public health epidemic with an economic burden estimated to be about $100 billion annually in the United States alone (1).

According to the Centers for Disease Control and Prevention (CDC), those who are obese, compared to those with a healthy weight, are at increased risk for many serious diseases and health conditions, including the following:

All-causes of death (mortality)
High blood pressure (hypertension)
High LDL cholesterol, low HDL cholesterol, or high levels of triglycerides (Dyslipidemia)
Type 2 diabetes
Coronary heart disease
Stroke
Gallbladder disease
Osteoarthritis (a breakdown of cartilage and bone within a joint)
Sleep apnea and breathing problems
Many types of cancers
Low quality of life
Mental illness such as clinical depression, anxiety, and other mental disorders
Body pain and difficulty with physical functioning (2).

There are countless factors that contribute to obesity, but only one that by itself can explain the ongoing obesity epidemic:the fact that excitotoxic amino acids (EAA) ingested by pregnant women are passed via the placenta to their fetuses where they cause brain lesions in the arcuate nucleus – brain damage that is followed by gross obesity as these children approach maturity.

A series of studies from 1969 and the decade that followed demonstrated that three conditions had to be met in order to produce food-induced neurotoxicity:

A vulnerable brain (immature or damaged).
A sufficient quantity of excitotoxic material to cause that material to become excitotoxic.
A way for that excess material to be delivered to the vulnerable brain.

Damage caused by manufactured free glutamate delivered by pregnant women to the vulnerable brains of their fetuses meets all three of these conditions. A sufficient quantity of excitotoxic material became available and accessible in 1957 when vast amounts of free glutamate began to appear in processed food.

Glutamate

Undisputed is the fact that there are high concentrations of glutamate in the brain. When present in protein or released from protein in a regulated fashion (through routine digestion) glutamate is vital for normal body function. Glutamate is the principal neurotransmitter in humans, carrying nerve impulses from glutamate stimuli to glutamate receptors throughout the body.

Disputed by some producers of free glutamate is the assertion that glutamate is an excitotoxic amino acid. This Jekyll and Hyde amino acid becomes toxic when present in greater quantity than a healthy human needs for normal body function. Then, as an excitotoxic neurotransmitter, it fires repeatedly, damaging targeted glutamate receptors and/or causing neuronal and non-neuronal death by over exciting those glutamate receptors until their host cells die (3-8).

Glutamate-induced brain damage

The first study to address the possibility that glutamate from exogenous sources (from eating, for example) might cause brain damage was published in 1969. At the time, it was demonstrated that glutamate-induced brain damage to the arcuate nucleus of the hypothalamus of neonatal animals was followed by obesity, reproductive dysfunction, behavioral disturbances and more (9). In the decade that followed, research confirmed that glutamate given as monosodium glutamate administered or fed to neonatal animals causes hypothalamic damage, endocrine disruption, and behavior disorders after either subcutaneous (10-31) or oral (17,23,24,26,32-36) doses.

Developmental dysfunction or abnormalities in growth and behavior were also noted in a number of studies. Animals treated with glutamate as neonates or in the first 12 days of life suffer neuroendocrine disturbances including obesity and stunting, abnormalities of the reproductive system, and underdevelopment of certain endocrine glands (9,18,20,36,37-54) and possible learning deficits either immediately or in later life (40,43,44,55-61).

In addition, Bhagavan and others reported behavioral reactions including somnolence and seizures (62-69; tail automutilation; (42,56) and learned taste aversion (58). Irritability to touch was interpreted as conspicuous emotional change by Nemeroff (42). Lynch (70) reported hyperglycemia along with growth suppression. He noted that hyperglycemia did not occur when subjects were given intact protein that contained a large amount of glutamate.

Since the 1980s, researchers have focused on identifying and understanding human abnormalities associated with free glutamate, often for the purpose of finding drugs that would mitigate glutamate’s adverse effects. Invariably, those have been studies of the glutamate from endogenous sources. The possibility that glutamate from exogenous sources might contribute to those abnormalities and/or might cause brain damage in humans leading to gross obesity, was not considered.

The case for the safety of MSG

Brain lesions

In the 1960s and 1970s, research done by people not employed by the glutamate industry demonstrated that monosodium glutamate fed to laboratory animals causes brain lesions, endocrine disorders, and observable adverse reactions.

In response, glutamate-industry researchers pretended to replicate those animal studies; but changed the methodology enough to make certain that there would be nothing negative to report.

These investigators made no attempt to replicate the methods of the independent scientists, and used entirely different (and inappropriate) methods for preservation and staining brain tissue in the analysis of results.

On occasion, I had the privilege of visiting with John W. Olney, MD, the man who coined the term “excitotoxin” to describe the effects he had seen free glutamate have on neonatal animals. And while he didn’t dwell on criticizing the research of others, he was generous in answering my questions. He told me that when he first found that glutamate (given as MSG) caused brain damage in infant mice, he searched out or was put in touch with Dr. W. Ann Reynolds, and either Reynolds or someone sent by Reynolds spent a great deal of time in Olney’s laboratory, learning the detail of how his experiments had been conducted. By and large, it was Reynolds and coworkers Filer, Stegink, and Lemkey Johnson who failed to replicate Olney’s findings. Other industry scientists producing similar results using similar methodology were affiliated with laboratories that did contract work for the glutamate industry.

Adverse reactions

Glutamate-induced adverse reactions may or may not involve the brain. There has been no study of that issue. But since the subject of this paper is glutamate-induced obesity second to brain damage caused by glutamate ingested in quantity by pregnant women and passed to fetuses through the placenta, the subject of glutamate-induced adverse reactions has not been considered.

Establishment of excess free glutamate

It is necessary for a substantial amount of free glutamate to be ingested for that free glutamate to become excitotoxic. For glutamate to be excitotoxic, there must be an accumulation of free glutamate greater than needed for normal body function.

In 1957, bacterial fermentation was introduced as a new and improved method for production of free glutamate for use in food. From that point forward, with genetically modified bacteria secreting free glutamic acid through their cell walls, unlimited production of free glutamic acid was virtually assured (71).

It wasn’t long before competing manufacturers added dozens more excitotoxic food additives to the American diet. Following MSG’s surge in production and its manufacturer’s aggressive advertising, there was broad recognition that profits could be increased if a company produced its own flavor-enhancing additives. Since that time, the market has been flooded with flavor enhancers and protein substitutes that contain manufactured free glutamate such as hydrolyzed pea protein, yeast extracts, maltodextrin and soy protein isolate, as well as MSG.

Although there have been studies that mention the fact that there are substantial amounts of free glutamic acid in processed food (72-80) there has been no systematic study. There are, however, numerous market reports with promotional materials that speak of manufactured glutamate history and forecast. Market reports for monosodium glutamate focus on that commodity. Market reports for glutamic acid generally take into account all flavor enhancers (81-87).

You only have to compare the ingredients listed on the labels of processed and ultra-processed foods to a list of the hidden sources of manufactured free glutamate to realize just how much manufactured free glutamate there is in the food supply. Table 1 lists the food ingredients that contain free glutamate as an ingredient or a constituent of an ingredient. By virtue of the fact that ultra-processed foods are typically made with inferior foods and/or chemicals, every ultra-processed food contains flavor-enhancers, which will contain manufactured free glutamate regardless of the ingredient names on the labels describing those ingredients.

Today, there is sufficient excitotoxic free glutamate in processed foods, dietary supplements, snacks, protein powders and protein drinks, protein substitutes, fake meat, enteral care products, and pharmaceuticals for a person to consume in a day’s time the quantity necessary for that free glutamate to become excitotoxic. Only a portion of that comes in an ingredient called monosodium glutamate or E621.

Since the 1957 change in method of MSG and manufactured free glutamate production, there are so many products that contain excitotoxic ingredients that it is easy for a consumer to ingest an excess of excitotoxic material during the course of a day.

Effective delivery of excitotoxic free glutamate: A way for that excess of glutamate to be delivered to the vulnerable brain.

Effective delivery of excitotoxic free glutamate would depend in large part on the integrity/health of the brain to which it is being delivered.

In children and adults with mature brains, delivery can be accomplished by providing the subject with free glutamate to ingest in sufficient quantity to cause it to be excitotoxic.

Delivery of excitotoxic free glutamate to a fetus and/or neonate will be accomplished when a pregnant or lactating female passes excess free glutamate to a fetus or neonate through the placenta or in mothers’ milk.

Nourishment (and not so nourishing material) is delivered to the fetus in the form of material ingested by a pregnant woman and passed to the fetus through the placenta. MSG can cross the placenta during pregnancy (88-90), can cross the blood brain barrier (BBB) in an unregulated manner during development (91-94), and can pass through the five circumventricular organs which are leaky at best at any stage of life (92,95). Glutamate is an ingredient that passes to the fetus. The placenta does not filter out glutamate (88). Moreover, the BBB is easily damaged by fever, stroke, trauma to the head, seizures, ingestion of MSG, and the normal process of aging (66,96).

And the fetus will be more vulnerable to glutamate-insult than the newborn.

Similar to drugs and alcohol, free glutamate can also be passed to infants through mothers’ milk. Newborn humans will receive glutamate through mothers’ milk or through infant formula, both of which routinely contain free glutamate (97).

The glutamate in mothers’ milk, however, will not be excitotoxic unless lactating mothers ingest excessive quantities of free glutamate – quantities sufficient to cause free glutamate to become excitotoxic.

Onset of the obesity epidemic

According to the Surgeon General’s “Vision for a Healthy and Fit Nation,” the prevalence of obesity changed relatively little during the 1960s and 1970s, but increased sharply over the ensuing decades (98).

That information is consistent with information that comes from the National Health and Nutrition Examination Surveys (NHANES) which periodically collect measured height and weights in representative samples of the population. The first records of weight came from the CDC’s 1960-1962 report with subsequent reports confirming that the prevalence of obesity among adults more than doubled between 1976-1980 and 2007-2008 (99).

Summary and conclusions

We have briefly discussed excitotoxicity, the phenomenon underlying the obesity epidemic, drawing attention to the fact that a possible role for excitotoxins from exogenous sources has not previously been considered.

We have reviewed the studies that present evidence of glutamate excitotoxicity. Underscoring the recognition that glutamate-induced brain damage leads to obesity, is the fact that since 1980, it has been common practice to use monosodium glutamate or glutamic acid to produce brain-damaged obese animals for use in studies of various glutamate-related abnormalities.

We have described the way in which excitotoxic free glutamate can be delivered by pregnant women to fetuses and neonates, causing brain damage and subsequent obesity.

The single challenge to the assertion that the brains of the fetus and neonate are vulnerable to the toxic effects of glutamic acid from exogenous sources has been mounted by the International Glutamate Committee (IGTC) based on a paper Richard Hawkins presented in September 2008 at the IGTC’s 100th Anniversary Symposium of Umami Discovery: “The Roles of Glutamate in Taste, Gastrointestinal Function.”

In 1969, the IGTC was organized to represent the interests of Ajinomoto, the U.S. producer of MSG and manufactured free glutamate. Hawkins received both travel expenses and an honorarium from the IGTC, and acknowledged the sharing of ideas and advice from Andrew Ebert, Ajinomoto’s agent in charge of providing test and placebo materials to their researchers doing double-blind studies on the safety of MSG. It was Ebert who provided his researchers with placebos containing aspartic acid, an excitotoxic amino acid known to cause adverse reactions and brain damage identical to that caused by the excitotoxic glutamic acid in MSG test material.

Without taking into consideration the unique properties of an immature brain, Hawkins asserted that the human brain is impervious to glutamate damage.

It has been demonstrated that following the 1957 modernization of glutamate production, there has been sufficient free glutamate available and accessible in processed and ultra-processed foods to cause accumulated glutamate to become excitotoxic.

From National Health and Nutrition Examination Surveys (NHANES) documenting the prevalence of overweight, obesity, and extreme obesity, we have observed increased incidence of obesity dating from 1960, as well as the demonstration of racial disparities. In the 2012 article “The Nation’s childhood obesity epidemic: Health disparities in the making,” Suzanne Johnson makes a case for the obesity epidemic being, in part, a product of an environment that promotes overeating — over time having changed the type and quantity of food we eat. She cites less time for in home food preparation, the consumption of a plethora of fast food and convenience food, and the fact that fast-food restaurants are more common in ethnic minority neighborhoods (100).

The reader has only to connect the dots between 1) the vulnerable brain of the fetus and neonate receiving excitotoxic amino acids in processed and ultra-processed food, and 2) the fact that prior to the surge in production of glutamic acid triggered by the modernization of manufacture of the glutamic acid in MSG, there was no obesity epidemic. Then trace the unfolding of the obesity epidemic from reformulation of free glutamate in 1957 to the early 1970s when those made obese by the influx of free glutamate began to become noticeable.

Thus, it has been demonstrated that obesity can be caused by excitotoxic amino acids ingested by pregnant and/or nursing women and delivered to fetuses and neonates who exhibit obesity as they reach maturity.

No discussion would be complete without considering why this information has not been discussed previously by others. With the first suggestion that MSG might have toxic potential, those with financial interest in promoting MSG as a valuable flavor-enhancer launched well-funded, well-articulated campaigns to promote their product and deny its toxicity. That included rigging studies to come to the foredrawn conclusion that MSG is a harmless food additive and securing the active cooperation of regulators as well as the help of medical professionals (101).

That might account for the fact that to date, the roles of MSG and manufactured free glutamate in the obesity epidemic have been overlooked.

Recognition of the fact that glutamate-induced brain damage in fetuses and neonates lies at the root of the obesity epidemic should serve as a valid starting point for new ground-breaking research. It should put an end to the shame and blame that have long been associated with obesity, and facilitate appropriate counseling and medical interventions for those who are afflicted.

Excitotoxic amino acids delivered to fetuses and neonates by pregnant and nursing women should be included as recognized risk factors for obesity.

References can be found here.

August 3, 2023February 21, 2024

The Jekyll and Hyde amino acid

There’s good glutamate and bad glutamate. Everyone needs the glutamic acid (a.k.a. glutamate) that the human body has been creating in carefully controlled amounts since time began. It’s a building block of protein. It’s essential to life itself.

But manufactured free glutamate is a different thing. It was invented in 1957, at which time mass production of manufactured free glutamate began. And from that time forward, manufactured free glutamate has been easily available in foods, drinks, supplements and drugs, in the uncontrolled amounts that cause brain damage.

Amino acids did not cause brain damage before 1957.

July 25, 2023February 21, 2024

If MSG was so bad for you, why doesn’t everyone in Asia have a headache?

Listen up Jeffrey Steingarten. Twenty-four years ago you were one of a handful of food writers coming to the defense of the safety of MSG. It was the “in” thing to do. And your “If MSG was so bad for you, why doesn’t everyone in Asia have a headache?” was so well written and so provocative, it’s still referred to today.

It’s been 24 years since you wrote those words for Vogue Magazine. It’s long been obvious to those of us who can differentiate fact (produced by honest scientists) from glutamate industry rigged research and paid-for-propaganda, that the defining component of MSG is its brain damaging excitotoxic free glutamate. To be brain-damaging, there has to be more glutamate floating free in the body than is used for normal body functions. And it wasn’t until 1957 that Ajinomoto began mass-producing free glutamate in amounts needed to produce brain damage. Before 1957, there wasn’t enough free glutamate to cause brain damage.

To be brain damaging, large quantities of free glutamate have to be floating free in the body. Before 1957, there wasn’t enough free glutamate available in processed foods and drinks to cause brain damage.

It’s a mouthful to say, and not easy to understand, but prior to 1957, the amino acid known as glutamic acid (or glutamate) would only have been found in the healthy human body under well-defined and tightly controlled circumstance — when all glutamate was used to support normal healthy functions.

That’s how it was. That’s how it had always been. But in 1957, the major U.S. producer of MSG began mass-producing MSG in the U.S. using genetically modified bacteria that would secrete free glutamate through their cell walls. That was followed by aggressive marketing.

In The Perfect Poison there’s a section that describes the thought process that went into becoming certain that the placebos used in the Glutes double-blind studies of the safety of MSG were not really placebos, but were concoctions that would cause reactions identical to reactions caused by MSG test material.

That’s the kind of thinking that I found myself doing when I happened upon a market report published in the Taiwan News written by Report Ocean, a renowned market research firm that had recently released an insightful report focusing on the MSG market in China. What caught my eye was this simple statement, “Monosodium glutamate (MSG) is a manufactured (emphasis added) flavor enhancer that has a place with the class of mixtures on the whole known as glutamates.” And I found myself intrigued more by words left unsaid than by anything else, because in the United States with that simple statement, there would have been an extensive barrage of “MSG is safe” propaganda, with the repeated assertion that MSG is natural or naturally occurring.

In “The curious history of MSG in China, and a tour of an MSG Factory,” Christopher St. Cavish tells the reader that in China, there is no such thing as Chinese Restaurant Syndrome, which reinforced my growing suspicion that the MSG produced in the U.S. and MSG produced in China are actually different things — an idea reinforced by St. Cavish’s statement, “long fascinated by the contrast between their cultural baggage and supposed medical ill-effects in the U.S. and their unconditional acceptance in Asia. In China, which consumes 55% of the world’s MSG, there is no such thing as Chinese Restaurant Syndrome.” Moreover, St. Cavish makes no mention of adverse reactions following ingestion of MSG; he repeatedly asserts that all MSG is exactly the same thing; and he describes how Chinese MSG is made, with no mention of bacteria that excrete glutamate through their cell walls.

I have studied the few English language papers I could find relevant to the procedures used outside of the United States for producing monosodium glutamate prior to 1957 and have come to the conclusion that the monosodium glutamate manufactured in the United States after 1957 contained excitotoxic free glutamate complete with its impurities while monosodium glutamate manufactured elsewhere did not.

So, there it is Mr. Steingarten. It was the MSG produced in the United States (not in Asia) after mass production of MSG was introduced in 1957 that caused headaches, other adverse reactions, brain damage and all the various abnormalities of the nervous system like obesity, infertility, behavior disorders and neurodegenerative disease. And it still does.

March 30, 2023February 21, 2024

The truth, the whole truth, and nothing but the truth about MSG and manufactured free glutamate

It wasn’t Alzheimer’s. Jack’s doctor said that monosodium glutamate was the cause of his frightening symptoms. But was it?

Find out more at: www.TruthinLabeling.org

February 21, 2023February 22, 2024

The Perfect Poison: The Story That Big Food and Its Friends at the FDA Don’t Want You To Know

A tell-all about the toxic effects of free glutamate and the U.S. regulatory agency that has been successfully suppressing that information for over 50 years.

This is the story of one man’s battle to survive unlabeled poisons in food, cosmetics, pharmaceuticals and supplements. Poisons that put everyone at risk. Poisons found even in infant formula.

Part memoire, part history, part exposé this book will introduce you to the men and women who manufacture and market toxic chemicals dressed up as food. You will meet the people hired to execute carefully rigged research guaranteed to conclude that excitotoxic — brain damaging — free glutamic acid is safe for human consumption. People who get the government, media and medical community to do their bidding.

This is a story of Jack and Adrienne Samuels, who evolved from typical consumers to consumer advocates. A pair with the courage to stand up to one of the world’s most powerful, heartless corporations and the government agencies that empower it. A couple who worked tirelessly to solve the puzzle of Jack’s curious food sensitivity, and in so doing found that the manufactured free glutamate that caused his medical problems also plays a significant role in the obesity epidemic, various behavior disorders, and the infertility crisis, and likely contributes to a vast number of poorly understood abnormalities of the nervous system such as multiple sclerosis, autism, and Parkinson’s and Alzheimer’s disease.

More than a myth-shattering book, The Perfect Poison provides readers with the tools needed to deal with reactions to excitotoxic manufactured free glutamate found in processed and ultra-processed food, or better yet, to avoid it altogether.

Available in paperback and e-book forma t

December 14, 2021December 14, 2021

The MSG migraine connection

Despite the glutamate industry’s widely disseminated marketing material, practically every headache clinic in the U.S. lists MSG as a migraine trigger. FDA records even list migraines as the single most common reaction to both MSG and the low-cal sweetener aspartame (both of which contain excitotoxic amino acids.)

In addition, the Truth in Labeling Campaign has received untold numbers of reports over the years from those who were able to prevent the intense suffering of a migraine by eliminating sources of manufactured free glutamate (MfG) – which includes MSG and dozens of other additives.

You would think the new and exciting findings out of the University of Utah would put the “MSG doesn’t cause migraines myth” away for good. The study, published in the journal Neuron this past February, found that migraines appear to be triggered by “massive ‘plumes’ of glutamate,” described by the researchers as filling the “area between brain cells” and sparking “tsunami-like waves of activity that spread across the brain in migraine and other nervous system disorders.”

Researcher K.C. Brennan, M.D., who participated in the study, calls glutamate plumes “a completely new mechanism of migraine, and it’s a good bet that they are players in other diseases of the nervous system.”

While glutamate plumes may be “something new under the sun,” if you are a frequent blog-reader of the Truth in Labeling Campaign, the fact that MfG is a causative factor in a slew of neurological and non-neurological abnormalities, not just migraines, won’t be a new concept. And the fact that this new study doesn’t turn up top-of-the-list for searches on “migraines” is both bad news for the many millions who suffer from what the World Health Organization calls one of the “10 most disabling medical illnesses” one can have, and testimony to the clout of the glutamate industry to keep anything negative about MSG from appearing in major media.

You can read MSG linked to migraines? Chemical used in processed food could trigger brutal headaches at: https://www.studyfinds.org/msg-migraines-processed-food/ And as you read, do note that even while describing in detail how devastating these glutamate plumes can be, the article’s author appears to have felt compelled to promote the “no definite link” between MSG and “poor health” concept the Glutes so often manage to get into print.

As always, the Truth in Labeling Campaign has questions.

What would it take to recognize a definite link between MSG and poor health? Would the manufacturer of MSG have to admit that MSG causes reactions such as migraine headache along with brain damage — and that the FDA has been representing glutamate-industry interests since 1968, if not before?

There are seven lines of evidence leading to the conclusion that manufactured free glutamate, no matter where it is found, is excitotoxic. See https://bit.ly/3vkZ6Cl or if you like graphics with your information, https://7lines.org. Take special note of the details of industry’s programs for rigging studies: https://www.truthinlabeling.org/assets/seven_lines/Seven_Lines_Lines3.pdf and: https://www.truthinlabeling.org/assets/seven_lines/Seven_Lines_Line6.pdf.

You might also be interested in details of the role played by the FDA https://www.truthinlabeling.org/assets/industrys_fda_final.pdf.

September 14, 2021September 14, 2021

7 Lines of Evidence: Line 5

Watch for our sixth Line of Evidence

There are an additional two Lines of Evidence that lead inevitably to the conclusion that manufactured free glutamate (MfG), such as that found in hydrolyzed proteins and monosodium glutamate (MSG) is a well-disguised poison – a poison that may well be hidden in your very own pantry.

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If you have questions or comments, we’d love to hear from you. If you have hints for others on how to avoid exposure to MfG, send them along, too, and we’ll put them up on Facebook. Or you can reach us at questionsaboutmsg@gmail.com and follow us on Twitter @truthlabeling.

August 31, 2021August 31, 2021

7 Lines of Evidence: Line 2

Watch for our third Line of Evidence

There are an additional five Lines of Evidence that lead inevitably to the conclusion that manufactured free glutamate (MfG), such as that found in hydrolyzed proteins and monosodium glutamate (MSG) is a well-disguised poison – a poison that may well be hidden in your very own pantry.

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July 22, 2021July 22, 2021

The two G’s, glyphosate and glutamate, even more toxic together

Dr. Stephanie Seneff’s new book Toxic Legacy: How the Weedkiller Glyphosate Is Destroying Our Health and the Environment, dissects the truth about glyphosate, a toxic chemical incorporated into hundreds of weed-killing formulations – the most widely known being Roundup.

Seneff, a senior research scientist at MIT’s Computer Science and Artificial Intelligence Laboratory, documents the case against glyphosate, that she describes as a chemical that can deliver the “slow kill” as it gradually accumulates in your tissues and over time becomes the catalyst for some “horrible diseases.”

Seneff connects use of the herbicide with a long list of illnesses and conditions including kidney and liver disease, diabetes, multiple types of cancers, urinary tract infections, antibiotic resistance, mineral deficiencies, and the destruction of our beneficial gut bacteria leading to immune-system malfunctions.

If you follow the Truth in Labeling Campaign blogs or have visited our website, you know that we have lots of information on glutamate: How protein (meat, chicken, fish, milk, etc.) contains bound glutamate along with other amino acids that, when normally digested, are vital for normal body function. How manufactured “free” glutamate (MfG) which is found in monosodium glutamate (MSG) and dozens of other food additives, differs from the glutamate found in nature. And how, when glutamate is present in the body in excess, it causes brain damage.

Seneff, however, describes a new dimension of danger.

She links glyphosate exposure to glutamate neurotoxicity, noting that the weedkiller interferes with the mechanisms that prevent excess – brain damaging — glutamate from accumulating. As told in Toxic Legacy, “Roundup increased the amount of glutamate released into the synapse (the point of communication) by neurons. It also interfered with the ability of brain cells to clear glutamate from the synapses by converting glutamate to glutamine.”

Seneff describes the normal cycle of glutamate production and clearance, an amazingly complex system that depends on the trace mineral manganese to prevent the accumulation of excess – brain damaging — glutamate. And manganese “can be chelated by glyphosate, making it unavailable.”

As Seneff says, “There is no question that glyphosate disrupts glutamate.”

Seneff also makes it clear that excess glutamate “is a known factor in several neurological disorders, including depression. Abnormally high levels of glutamate lead to excessive oxidative stress in the brain, causing neuronal damage, particularly in the hippocampus.”

But avoiding glyphosate, like avoiding MfG, is a challenge.

Glyphosate-based herbicides, which are totally unregulated and available just about anywhere, are sprayed in back yards, driveways and parks. They are also doused on hundreds of millions of acres of genetically modified crops, such as corn, cotton and soy, and are sprayed on non-organic wheat, barley and oats to speed up drying. Despite the fact that glyphosate is considered a “probable” human carcinogen by the World Health Organization and currently the subject of thousands of lawsuits over its role in causing non-Hodgkin’s lymphoma and other cancers, it sells like water in the desert.

MfG found in MSG, yeast extract, hydrolyzed proteins and dozens of other flavor enhancers as well as protein substitutes, shows up in processed foods from soup to nuts. In addition, the latest big sellers, plant-based protein foods, are typically loaded with MfG. The Impossible Burger, for example, contains six potentially brain-damaging ingredients that include soy-protein concentrate, natural flavors and yeast extract.

Despite the pervasive nature of both glyphosate and free glutamate, there are still some steps you can take to avoid these toxins as much as possible.

Glyphosate:

If you can’t implement a totally organic lifestyle, always shop organic for the Big Five GMO foods: Corn, canola, sugar beets, soy and cotton (cottonseed oil is used in conventional nuts and chips, while canola is used in just about everything, as is corn and soy);
Buy organic dairy as well, since genetically modified alfalfa is extensively fed to dairy cows;
Whenever possible, buy organic versions of any products containing oats, wheat and beans, which don’t have to be genetically modified to be sprayed with glyphosate as a drying agent shortly before harvest.
When outside, steer clear of areas that have had pesticides applied, sometimes indicated by a white flag.

Manufactured free glutamate (MfG):

Make it a habit to avoid processed foods, especially ones that say “No MSG added” on the label;
Download our brochure listing the names of ingredients containing MfG;
Avoid mock meat, fake fish or other faux foods.

Even without the helping hand of glyphosate, MfG is associated with Parkinson’s disease, Alzheimer’s, MS, stroke, ALS, autism, schizophrenia, depression and many other neurological conditions. Remember, the brain you save may be your own.