Marigold Swiss Vegetable Bouillon Powder
Marigold swiss vegetable bouillon powder is hydrolysed vegetable protein and is sold in supermarkets as well as Health Food shops, and because it is sold in Health Food shops, I made the assumption it was a healthy food, as do many others I am sure. It isn’t healthy, it is the opposite of healthy.
Hydrolysed vegetable protein is a terrible disease causing menace, it contains three excitotoxins and added MSG, the killers of brain cells. The excitotoxins are glutamate, aspartame and caseinate.
Why do I call it a terrible disease causing menace?
Russell Blaylock explains this in interesting detail in his book, Excitotoxins The Taste that Kills. Excitotoxin is the name scientists have given to an amino acid that excites brain cells, especially the concentrated form that is found in hydrolysed vegetable protein, that then kills brain cells, hence the name excitotoxin. Hydrolysed vegetable protein is toxic to the body.
“How Excitotoxins work.
“The studies showing how excitotoxins work have greatly increased our understanding, not only of brain function, but also of the very basis of the degenerative brain disease process itself. In this discussion, you must keep in mind that the excitotoxins added to food are the exact same ones that produced experimental brain damage in animals. And the glutamate in our discussion is the same substance and active ingredient found in MSG. The neurotoxin aspartate is a major component in the artificial sweetener aspartame (actually a mixture of two amino acids, phenylalanine and aspartate, and methanol or wood alcohol).”
The whole book is a must-read and a complete eye opener into brain disease, brain degeneration and its causes.
“Instead of adding pure MSG they added a substance known as hydrolysed vegetable protein that contains three known excitotoxins and has added MSG. As we shall see, this substance is even more dangerous than MSG. They continued this practice for seven more years, and there is evidence that excitotoxins are still added to baby foods today. Usually these are in the form of caseinate, beef or chicken broth, or flavouring.” Excitotoxins the Taste that Kills by Russell Blaylock Location 221 kindle version
“Then in 1957, two ophthalmologists, Lucus and Newhouse decided to test MSG on infant mice in an effort to study an eye disease known as hereditary retinal dystrophy. But, when they examined the eye tissues of the sacrificed animals, they made a startling discovery. The MSG had destroyed all of the nerve cells in the inner layers of the animals’ retinas, which are the visual receptor cells of the eye.
Despite this frightening discovery, MSG continued to be added to food in enormous amounts and cookbooks continued to recommend it as a taste enhancing additive for recipes. But the worst was yet to be disclosed about this compound. Some ten years later John W. Olney, MD, a neuroscientist working at the Department of Psychiatry at Washing University in St Louis, repeated Lucas and Newhouse’s experiment on infant mice.
His findings indicated that MSG was not only toxic to the retina, but also to the brain. When he examined the animal’s brains he discovered that specialised cells in a critical area of the animals’ brains, the hypothalamus, were destroyed after a single does of MSG.” Excitotoxins the Taste that Kills by Russell Blaylock Location 197 Kindle version
I could quote the whole book, it makes stunning reading. Science knew about the dire consequences of consuming MSG and excitotoxins since 1957 and the Food Standards Agencies have done nothing about it and worse, it is being sold as a health food.
No wonder blindness, cataract disease, alzheimers and dementias are rife causing tragedy and mayhem in people’s lives and in the families of those who suffer these debilitating and degrading conditions and it is sold in Health Food Shops as a health food – appalling. Why haven’t the medical community who have to cope with the effects of hydrolysed vegetable protein on their patients called for a complete ban?
A Happier, healthier lifestyle by Marianne Gutierrez the book is fully referenced and contains many more interesting facts on healthy eating.