Marmite

Marmite – kills brain cells. Hate it.

You either love marmite or hate it?

Hate it. Spit it out. Marmite is a brain cell killer and cause of disease: dementia, alzheimer, parkinsons, nerve illnesses, ALS and others. It is also thought to be a cause of obesity and an inability to lose weight.

Denmark have banned marmite which is brilliant news for their health. They have banned it because they ban foods with added vitamins as they say the added vitamins are a cause disease, not because it is MSG and a cause for ill-health. I would agree that added vitamins can be a cause of ill-health as the added vitamins are generally synthetic and then there is the possibility of causing toxicity by over-consumption.

It is MSG

The Varsity – University of Toronto’s Student Newspaper since 1880

“MSG has been in the media for decades because of its associated side effects, including feelings of numbness, tingling, headaches, and heart palpitations. Though it is debatable, some believe it is neurotoxic — in other words, it may be poisonous to nerves and neurons.
In addition to these common criticisms, a 2008 study published in the journal Obesity illustrated that MSG may also be a contributor to obesity, due to its effects on leptin resistance. Leptin is a hormone that regulates appetite and metabolism. It acts primarily as an appetite suppressant, and therefore any substance that inhibits leptin will increase food intake, creating a risk for obesity.”

The main ingredient in Marmite is yeast extract or as Russell Blaylock explains yeast extract is another name for MSG, and as he has shown in studies on mice that it is a neurotoxin i.e. kills brain cells.

Additives that always contain MSG: monosodium glutamate, hydrolysed vegetable protein, hydrolysed protein, hydrolysed plant protein, plant protein extract, sodium caseinate, yeast extract, textured protein, autolyzed yeast, hydrolysed oat flour.

Additives that frequently contain MSG: malt extract, malt flavouring, bouillon, broth, stock, flavouring, natural flavouring, natural beef or chicken flavouring, seasoning, spices.

Additives that may contain MSG or excitotoxins: carrageenan, enzymes, soy protein concentrate, soy protein isolate, whey protein concentrate. (protease enzymes of various sources can release excitotoxin amino acid from food proteins.)”

Location 4798 Kindle edition The Taste that Kills by Russell Blaylock.

Here are some extracts (no not yeast) to further explain:

The Varsity – University of Toronto’s Student Newspaper since 1880

“Whether or not MSG is responsible for these side effects, the public’s concern has prompted many restaurants to advertise “no MSG.” However, this claim does not necessarily mean that you are not consuming one of MSG’s many close relatives — such as hydrolyzed plant protein, hydrolyzed soy protein, autolyzed yeast extract, or the previously mentioned hydrolyzed vegetable protein — on a daily basis since these ingredients are virtually inescapable in today’s food system, and produce the same potentially harmful effects associated with MSG.”

Russell Blaylock explains how hydrolysed vegetable protein is made:

“Others in nature, such as glutamate, aspartate, and cysteine – all of which are amino acids.  MSG is a modified form of glutamic acid in which sodium is added to the molecule. But the toxic portion is the glutamate acid, not the sodium.  Often food manufacturers will mix MSG with other substances to disguise it, or use substances known to contain high concentrations of glutamate and/or aspartate.  For example, the label designation “natural flavourings” may contain anywhere from 20 to 60 percent MSG.

Earlier I mentioned a substance called hydrolysed vegetable protein, also referred to as vegetable protein or plant protein.  This powerful excitotoxin mixture is often portrayed as perfectly safe and ‘natural’ substance. ‘After all,’ manufacturers say, ‘It is made from plants.’

Actually this mixture is made from ‘junk’ vegetables that are unfit for sale.  They are especially selected so as to have naturally high contents of glutamate.  The extraction process of hydrolysis involves boiling these vegetables in a vat of acid.  This is followed by a process of neutralisation with caustic soda.  The resulting product is a brown sludge that collects on the top. This is scraped off and allowed to dry.  The end product is a brown powder that is in three known exctotoxins – glutamate, aspartate and cystoic acid (which converts in the body to cysteine). It is then added by the food industry to everything from canned tuna to baby food.”

Excitotoxins – The Taste that Kills by Russell Blaylock Kindle edition Location 243

The resulting product is a brown sludge?  Marmite?  Yeast extract?  You can not love to eat that!

References

Excitotoxins – The Taste that Kills by Russell Blaylock

The Varsity – The University of Toronto’s student newspaper since 1880

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