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!


Excitotoxins – The Taste that Kills by Russell Blaylock

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

A happier, healthier lifestyle

4 thoughts on “Marmite – kills brain cells. Hate it.

  1. Hards facts on Marmite are not very much in evidence in the opinion expressed here by
    Miss Gutierrez. The Brits have devoured it for aeons and nary a bad word has been
    said against it. The piece reminds of the piece a few years ago when Canadian rats were
    apparently dying from cancer after drinking Coke (the soda). Then some pointed out that a human would need to guzzle 40 bottles a day or something to equal the amount consumed by the rats in the study. Bah humbug!

    James Sleigh.

    • Hello James. While a human may have to consume litres of coca cola in one day to die from it, humans will suffer with diseases that can kill them from drinking it regularly. Coca cola robs the body of calcium and magnesium and diseases from a lack of calcium and magnesium range from chronic fatigue, muscle weakness, heart palpitations, lack of sleep to organ failures. Marianne

        • Dear Vicky
          Thank you for your comment. Marmite was invented by Justus von Liebig in the late 19th century the purpose of which is not documented. He concentrated brewers yeast and bottled it. Brewers yeast is made from a fungus Saccharomyces cerevisiae grown on a medium such as corn or beets. Saccharomyces cerevisiae does contain a few B vitamins but not folic acid.

          Marmite is a highly concentrated form of brewers yeast and has vitamins and minerals added including adding folic acid. It is not clear whether synthetic or natural vitamins and minerals are added. The word ‘natural’ is ambiguous when it comes to talking about additives in foods and is not clear and the additives are generally synthetic.
          Saccharomyces cerevisiae also contains amino acids as does the grain or beets that it is grown on. Marmite being highly concentrated also contains a very rich supply of the amino acid glutamate. While glutamate is an important amino acid, when it is consumed in large doses it excites the brain cells (which is why people get energised after eating marmite) until those brain cells die. It is thought to be a cause of several diseases of the brain and nerves, including dementias.

          The reason people eat Marmite is because they think they are consuming the goodness of natural nutritional yeast, here is what Norm Lemoine, Weston A Price Foundation says:

          “Nutritional yeast is a flavorful, convenient and nutrient-dense health food when grown and prepared properly. It is naturally high in protein, concentrated in certain B vitamins and rich with trace minerals. Unfortunately, some manufacturers provide adulterated forms of nutritional yeast that have been exposed to high heat and fortified with synthetic nutrients. It is therefore critical to monitor brands closely in order to select the best and most authentic product.”

          Weston A Price Foundation/nutritional yeast
          PS Thank you for mentioning it, but you lose your bet, I did have my children vaccinated.

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