Think for a minute about the names "Gluten" and Monosodium "Glutamate". They are very similar, are they not? Initially, wheat gluten was used for manufacturing MSG because it contains more than 30 g of glutamate / glutamine for every 100 g of protein. But as the production demand for MSG skyrocketed, new production processes were found to keep up with demand. Currently, most of the world's production of MSG (Glutamate) is via bacterial fermentation. During fermentation, selected bacteria (coryneform bacteria ---- C. Glutamicum) are cultured using ammonia and carbohydrates from sugar beets, sugar cane, tapioca or molasses, as a food source. The bacteria excrete amino acids into the culture broth, where L-glutamate is then isolated. Processed and refined foods commonly contain gluten, but because of this Gluten / MSG connection, it’s not just bread and pasta that you have to watch out for! This is because once your body is making antibodies to Gluten (IgG), these will stay in your body for at least 30 years.
Gluten can be extremely difficult stay away from, but here is where you start ---- the most obvious culprits:
- Wheat — including barley, einkorn, emmer, rye, spelt and triticale
- Wheat Products: bran, bromated flour, durum flour, enriched flour, farina (Cream of Wheat), phosphate flour, plain flour, self-rising flour, and white flour.
- Beer, ale, etc.
NEXT, LOOK FOR MSG (Especially, "Hidden" MSG)
WARNING WARNING WARNING WARNING
On January 1, 1958, the FDA established the Food Additives Amendment of 1958, with a list of 700 "foods" (word used here loosely) that were exempted from the brand new FDA safety-testing requirements. This list was referred to as GRAS (Generally Recognized as Safe), and corporations wanted their products on this list at any cost. How could a product make the ever-coveted GRAS List? The FDA stated that products could get on the GRAS List, "through either scientific procedures or through experience based on common use in food". If you ever want to read some interesting stories of Quid Pro Quo in action, read about some of the things that food manufactures did to get their products (food additives) on this list. Yes, MSG was one of the 700 that made the cut. BUT BECAUSE MSG GOES BY OVER 100 DIFFERENT NAMES (most of them seemingly harmless; or even healthy) you will have a difficult time recognizing it unless you know what you are looking for --- HERE ARE THE MOST COMMON
-Mono Sodium Glutamate
-Mono Potassium Glutamate
-Vegetable (legitimate "vegetables" will be listed by name)
-Protein (any kind of protein found on a food label “list of ingredients” is MSG)
-Flavoring or Flavored
-Yeast (all kinds)
-Bullion (pure, 100% MSG)
-Fermented (remember the process of making MSG?)
-Carrageenan (sea weed / algae ---- big in Japan)
-Spices (legitimate spices, pepper, paprika, cloves, etc, will be labeled as such)
And, yes GLUTEN
Now, pull out a bottle of Ranch Dressing or a bag of Doritos from your pantry. Compare the list above, to the ingredient list on the label. You will find between 10 and 15 different sources of MSG listed. If you do not understand how MSG works, or what it really is, you need to visit my MSG Page. Or just check out Russell Blaylock M.D. Blaylock is the Mississippi Neurosurgeon who wrote the incredible book, Excitotixins: The Taste that Kills. MSG is freaky stuff, and if you do not get it out of your house, you are likely condemning your children to a lifetime of obesity, and neurological illness ---- problems that have both exponentially skyrocketed in America over the last several decades!
HIDDEN SOURCES OF GLUTEN
Because added gluten is used as both a protein filler as well as a binding agent in many processed food products, almost all processed foods will contain copious amounts of gluten. As you go through the next two lists, compare them to the list above. You should notice that there is an almost 100% overlap.
Artificial coffee creamer
Pasta side dishes
Bouillon cubes (which, by the way, are almost pure MSG)
Brown rice syrup
"Spices" (see MSG list above)
Certain veined cheeses
Vegetable cooking spray
Flavored instant coffee
Gluten hides on food labels as:
- Hydrolyzed plant protein (HPP)
- Hydrolyzed vegetable protein (HVP)
- Modified food starch (source is either corn or wheat)
- Mustard powder (some contain gluten)
- Monosodium Glutamate (MSG)
- Gelatinized starch
- Natural flavoring, fillers
- Whey protein concentrate
- Whey sodium caseinate
- White vinegar or white grain vinegar
- Rice malt (contains barley or Koji)
- Rice syrup (contains barley enzymes)
- Dextrin, malt, maltodextrin
Because gluten is a cheap source of thick protein binder (the word "Gluten" is Latin for "Glue"); it is found in many non-food items as well. Non-food items that contain gluten are:
- Glue on stamps and envelopes
- Laundry detergent
- Lip balms
- Low quality (synthetic) vitamins and supplements ---- over 90% of what is on the market today
So what can you eat?
Chiropractic Neurologist and nutrition expert (INFLAMMATION is his specialty), David Seamons makes it simple. He says to, eat vegetation or animals that ate vegetation." (By the way, grain is not considered to be "vegetation" unless it has been sprouted first --- and even then it is iffy) Is this kind of diet difficult to follow? Darn straight it is! In our pedal to the metal society full of fast food / junk food / junk carbs, it is exceedingly difficult. What is the payoff to learning to eat gluten free? Only that you will likely be able to begin getting both your weight and health into sync again! The following grains, as well as the flours made from them are gluten-free. Again, do not eat them without determining if they affect you as a cross reactor.
- Wild rice
- Indian rice
- Non-refined rice
Russell Blaylock M.D.
(MSG & Aspartame)
I will urge you to come back for tomorrow's column. I promise that it will rock your world. If you are interested in finding out how gluten is intimately related to Autoimmunity ----- and American epidemic ---- you simply cannot miss it!
PART ONE: What Does Gluten Sensitivity Look Like?
PART TWO: Why all the Recent Hype About Gluten?
PART THREE: The Gluten / MSG Connection
PART FOUR: Gluten & Autoimmunity; An American Epidemic
PART FIVE: Gluten Sensitivity & Autoimmunity; Some Studies
PART SIX: Antibiotics, Gut Health, and Gluten Sensitivity