OVERVIEW
With all the concern about GM Food and Novel Technologies, Excitotoxins have
slipped beneath the radar. A few years ago, FSANZ warned against regular
consumption of soy sauce because many brands were found to contain high levels of
a carcinogen called 3-MCPD. The UK FAS have since found that soy sauce is just
one of a multitude of everyday foods that are high in 3-MCPD. Breads, cakes,
cereals, cheeses and prepared fish are just some of the foods containing levels
of 3-MCPD well above the allowable limit. The UK is in the midst of a 3 year
investigation on the prevalence of 3-MCPD. Europe too is presently conducting
investigations and have set limits of 0.02 mg 3MCPD per kilogram to protect
consumers. In America, there are many independent studies revealing the shocking
dangers of excitotoxins and 3-MCPD.
In July last year the UK FAS warned consumers to avoid anything with 3-MCPD
above the legal limit of 0.02 mg/kg. Sadly, Australia seems to have fallen asleep
on this issue. We have no way of identify 3-MCPD in our food let alone
restricting our consumption to products that are within the legal limits.
3-MCPD arises during commercial processing, most often during acid hydrolysis. Acid
hydrolysis is a widely used process whereby proteins are boiled in hydrochloric acid to
release glutamate from the protein structure to make food more flavoursome. Using
this process to free glutamates during manufacture obviates the need for monosodium
glutamate - the controversial flavour enhancer - to be added separately. The net
result is that most processed foods are loaded with MSG and hidden under a myriad
of benign sounding names including “Natural Flavours,”Yeast Extract”, “Vegetable
Protein” and “Hydrolysed Protein” to name a few.
There is mounting evidence that excitotoxins such as free glutamates, MSG and
aspartame cause neurodegenerative disorders, obesity, cancer and a myriad of
other diseases - affecting the heart, lungs, brain, nervous system and endocrine
system. But what we also know is that where there are free glutamates (which
is almost everywhere when it comes to processed food) there are nearly always
3-MCPD esters too and these are almost certainly carcinogenic.
Australians and New Zealanders should also be able to avoid this toxic ingredient at
will, but under current labeling laws this is impossible. It is difficult enough to locate
the presence of free glutamates let alone 3-MCPD. Both are potentially dangerous even fatal - and could be contributing to the skyrocketing cancer rates seen through
the developed world.
Whilst approximately 2% of the population will experience an almost immediate
allergic reaction to MSG, for most of us, the effects take years to show up in the
form of cancer, Alzheimer’s disease, MS and other serious illnesses. By then it
is difficult to trace the illness back to excitotoxins and 3-MCPD but animals studies
show time and time again that this is exactly what happens when these toxic
substances are consumed.
Food labelling laws should be extended to give greater protection to consumers
by providing them with the information that they need to make an informed
decision.
• levels of 3-MCPD should be stated on the nutrition panel in the same way as
trans fats. Consumers have a right to know exactly how much 3-MCPD is in the
product so that they can choose products that have allowable levels of 3-MCPD
• Consumers should be alerted to the presence of free glutamates and MSG in
the same way that there are warning for other allergens like nuts, gluten and dairy.
INTRODUCTION
•
What’s the quickest way to fatten an animal? Lace its food with glutamate.
•
What’s the quickest way to make it sick? Put a cocktail of excitotoxins in its
food
•
What’s one effective way to precipitate cancer? Ensure there is plenty of 3MCPD in its food.
•
What’s the quickest way to get the same results in humans? Your guess is as
good as mine!
Although excitotoxins and 3-MCPDs have never been tested in humans, we do know
that they are are harmful to other mammals. Look around at all the people who are
unwell, overweight and sick with cancer and you probably have your answer. This is
why the UK and European food authorities have warned consumers against their
consumption.
DISCUSSION
What the UK and European Food Authorities are saying
Last year, the UK Foods Standards Agency published the following statements on it’s
website (http://www.food.gov.uk/multimedia/webpage/soyproductsqa/)
3-MCPD is an international issue affecting foods worldwide
3-MCPD is of concern owing to its toxicological properties. It can cause cancer
in laboratory animals when fed in large amounts over their lifetime. Although human
consumption of these substances is at lower levels, there is still concern that they
may present a risk to health.
3-MCPD is produced as a contaminant by-product of a flavour enhancer known
as acid-hydrolysed vegetable protein. Flavour enhancers are commonly added to
commercially produced food products (for example frozen dinners, instant soups,
snack foods)
In recent years, several studies, including the Agency’s two surveys, have found
quantifiable levels of 3-MCPD in a range of foods and food ingredients. Foods
with quantifiable levels of 3-MCPD included breads, savoury crackers, toasted
biscuits, cheeses, doughnuts, burgers and salamis
3-MCPD esters are contaminants that can form during the processing and
manufacture of certain foods and ingredients and are known by-products of the
manufacture of acid-hydrolysed vegetable proteins. 3-MCPD esters are
structurally related to the chloropropanols i.e. 3-MCPD. Recent research on 3-MCPD
esters has indicated that 3-MCPD can be released from the esters of 3-MCPD by
thermal processing and by the action of lipases in the human digestive tract. This
therefore raises an indirect toxicological concern.
Recent published research on 3-MCPD esters has indicated that their presence in
various foodstuffs (e.g. refined fats and oils, infant formulae and follow-on formulae,
bread) may be of possible health concern.
The Agency is proposing to
undertake research to establish the release of 3-MCPD from the esters and has
used the opportunity presented by the on-going survey of process contaminants in
retail foods to investigate the level of occurrence of the esters in the food groups
sampled.
There is a European Commission regulatory limit of 0.02 mg/kg for 3-MCPD in
Hydrolysed Vegetable Protein and soy sauce based on a 40% dry matter content.
This limit is provided for in EC Regulation 1881/2006. The Codex Alimentarius
Commission at their 31st session in 2008 adopted the draft maximum level of
0.4mg/kg of 3-MCPD in liquid condiments containing acid-hydrolysed vegetable
protein (excluding naturally fermented soy sauce).
The Agency is currently conducting a survey of process contaminants which
aims to investigate the levels of 3-MCPD and other process contaminants in UK
retail foods. This three year rolling programme which began in 2007 will provide
a clearer picture of the levels of 3-MCPD (and other process contaminants) in
foodstuffs commonly consumed in the UK. Further information on the survey can be
found here.
Consumers are advised to avoid products containing 3-MCPD levels above the
regulatory limit of 0.02 mg/kg.
From the European Food Safety Authority (EFSA):
While there are a number of toxicological animal studies on 3-MCPD, little is
known about the occurrence, toxicokinetics or toxicity of 3-MCPD esters. This
data is needed to assess the possible risks to human health.
Following a
request from the European Commission, EFSA adopted a statement in March 2008
that underlined the need for further studies on the toxicity and toxicokinetics of 3MPCD esters.
The 3-MCPD esters knowledge database aims to serve as a platform for sharing
information on research activities. This information can be used to promote awareness
of progress being made on research into 3-MCPD esters and related compounds
within Europe and possibly also at an international level, as well as helping to ensure
that effective and complementary progress is made. EFSA will regularly update the
database with all input received. Obesity, free glutamates and food addiction
Why is 60% of our population now classified as overweight or obese? Could it have
something to do with the fact that almost all processed food contains the addictive,
taste enhancing free glutamates? Add in plenty of high fructose corn syrup, sugar,
salt and chemical additives and you have a recipe for a fat and unhealthy population.
Our increasingly sedentary lifestyles further compound the problem.
How can a nutrient dense piece of broccoli possibly hope to compete with a food that
has undergone harsh chemical processing to make it look good, smell good, taste
good, have a long shelf life and cost little? The broccoli doesn’t stand a chance and
nor do any of the other foods that we all know we should be eating more of.
This is why you do not crave carrots and green beans but hunger for potato chips,
chocolates, bread, biscuits and fast food that has been chemically enhanced to alter
your brain chemistry and taste sensation. Children quickly develop a preference for
processed foods - from the time they are in the womb and absorbing what their
mother eats, through to infancy where they are exposed to processed foods and infant
formulas rich in free glutamates and other excitotoxins.
Why are so many Australians getting cancer, including children, young people and
those who appear otherwise healthy? This was unheard of 30 years ago. Might it
have something to do with the excitotoxins and carcinogens in our food? Substances
like sodium nitrates/nitrites, trans fats, free glutamates and 3-MCPDs and other
chloropropanols? Animal studies certainly reveal a positive link.
ANZFA highlights potential dangers of soy sauce but ignores all other foods
ANZFA set limits for 3-MCPD in soy sauce that were in line with the European Union,
but they neglected to impose similar regulations on all the other foodstuffs that contain
3-MCPD. This was despite their studies showing that 3-MCPD and also 1,3-DCP
were also high in crumbed fish, hamburgers, sausages and lamingtons. Instead they
simply told us “chloropropanols in the end product are very low and are not
considered to pose a health risk”
. My question is, where are the studies to back this up? Animal studies reveal that
these toxins are anything but safe. How do we know that these chloropropanols
(which are relatively new in our food supply) are safe? Has anyone bothered to check
how much of this cancer causing substance is in our food in 2010? If they are safe,
why have the UK and Europe recently warned consumers against them and embarked
on further investigations? FSANZ has remained silent on this for 7 years and the food
samples have not been tested since 2002.
Education is not enough to curb our insatiable appetite for processed foods
The Australian Government says it is committed to promoting healthy lifestyles,
addressing obesity and taking preventative measure to improve the health of our
nation. In addition to the many millions already spent, it will provide a further $72
million over the next four years to fund the roll out of healthy living programs that focus
on nutrition and exercise in the hope of curbing the obesity epidemic. At the end of
the day though, health education and promotion will be of little consequence when the
vast majority of our foods are loaded with addictive, flavour enhancing glutamates that
are deliberately designed to make us overeat. We already know that we need to eat
more fruit and vegetables and engage in regular exercise. The problem is the food,
not a lack of knowledge. Even when you know enough to mostly avoid these
excitotoxins, your body still hungers for them because they are addictive and
extremely hard to resist. In the same way that nicotine makes cigarettes addictive, so
too the freed glutamates in our food because they alter our brain chemistry. This is
why food manufacturers create them. They know it sells more product and makes us
eat more. It is no wonder we experience strong cravings for processed food and find
it near impossible to stick to a long term healthy eating regime. Nutrient dense food,
in the form that mother nature provides it, is markedly bland and uninteresting
compared to the myriad of taste sensations that we have become accustomed to in
processed food.
Health risks associated with excitotoxins and 3-MCPD
Unfortunately the consequences of these glutamates goes far beyond our expanding
waistlines. There is a growing body of evidence that shows these substances are
having a devastating impact on our brains and nervous systems.
MSG, freed glutamates and artificial sweeteners are excitotoxins. Excitotoxins
damage and kill nerve cells
. Excitotoxins cause rapid onset symptoms in a small percentage of the population headaches, nausea, dizziness, tremors, increased heart rate - but the long term
damage that likely harms most of us is much more insidious - developing subtlety but
with devastating outcomes
I wish I could provide you with a barrage of studies and trial results to prove to you the
hazards of these toxins in humans, but as with GM food, no such evidence exists
because organised and controlled studies have only been done on animals.
Independent researchers have produced compelling evidence to show that MSG and
free glutamates are harmful neurotoxins that deserve much more debate and
attention. They penetrate the blood brain barrier, altering the brain chemistry and
killing cells. Laboratory experiments have shown time and time again that MSG
causes brain lesions, endocrine disorders, obesity and serious disease. Effects in
humans may take years to show up, by which time it is difficult to trace it back to the
source.
Neurosurgeon Dr. Russell Blaylock, and Carol Hoernlein, a former food processing
scientist and engineer, along with Debbie Anglesey, Dr John Olney, Jack Samuels
and Dr Adrienne Samuels are some of the better known independent researchers who
have alerted us to the dangers of processed glutamates and revealed massive flaws
and oversights in the FDA’s investigation of MSG. The UK and European food
authorities have recognised the danger and are currently working to learn more about
the risks and to identify levels in everyday foods.
Excitotoxins cause and or worsen the following:
• headaches, migraines
• sleep disorders
• digestive disorders and nutrient deficiencies
• endocrine disorder
• mood disorders
• damage to hypothalamus
• high blood pressure
• nausea
• pain
• post nasal drip
• heart irregularities
• asthma
• ADD
• depression
• obesity
• Lou Gehrig’s ALS
• MS
• Parkinson’s Disease
• Alzheimer’s Disease. This is not a complete list but gives an indication of the
breadth of problems that frequently arise.
Are bound glutamates and free glutamates one and the same
The FDA and Glutamate Association, whom Australia entrusts for information, regard
MSG as natural and generally safe. They regard bound glutamate that exists naturally
within an unadulterated ingredient (such as a soy bean) to be the same as a free
glutamate that has undergone harsh chemical processing involving acids and high
temperatures (such as a hydrolysed soy protein). This is ludicrous. Not surprisingly
they take the same view on GM and non GM food. This is just as ridiculous as saying
that someone who is naturally blonde has the same underlying hair colour as
someone who has bleached their hair. It might look that way on the outside, but once
the dark regrowth comes through it’s pretty apparent that their hair is quite different
due to their genetic makeup. The same is true for bound glutamates and free
glutamates, GM and non GM. They are not the same. Bound glutamates do not pass
through the blood brain barrier and do not cause allergic reactions. This is why
people who experience an adverse reaction to Chinese food for example, do not
experience the same kind of reaction when they ingest the glutamate contained in an
egg or spinach. It is only when the glutamates are freed or when chloropropanols like
3-MCPD are released through processing that we have a serious problem. Free
glutamate is metabolised differently to glutamate bound in protein. Free glutamates
enter the bloodstream rapidly unlike bound glutamates which are common and
naturally occurring. For more information please visit the following site:
http://www.msgtruth.org/whatisit.htm
HIdden sources of MSG
Contrary to popular belief, MSG is not confined to Chinese food and Asian sauces.
Following is a list of ingredients that always contain processed free glutamic acid
(MSG) though you wouldn’t know it from the ingredients list.
•
Autolyzed yeast
•
Calcium caseinate
•
Dry milk powder
•
Dry milk protein
•
Gelatin
•
Glutamate
•
Glutamic acid
•
Hydrolyzed corn gluten
•
Hydrolyzed soy protein
•
Hydrolyzed wheat protein
•
Monopotassium glutamate
•
Monosodium glutamate
•
Natrium glutamate
•
Sodium caseinate
•
Textured protein
•
Yeast food
•
Yeast nutrient
You will find these ingredients in biscuits, cakes, breads, icecreams, baby formulas,
meal replacement shakes, stock, soups, sauces, frozen meals, protein powder and
many other food and drink products.
These ingredients frequently contain or result in Free Glutamic Acid:
•
Barley malt
•
Bouillon
•
Broth
•
Carrageenan
•
Citric acid
•
Corn Starch
•
Corn Syrup
•
Enzymes
•
Flavors/Flavoring
•
High Fructose Corn Syrup
•
Maltodextrin
•
Malt extract
•
Malted Barley
•
Malt flavoring
•
Natural chicken flavoring
•
Natural beef flavoring
•
Natural flavors/flavor
•
Natural pork flavoring
•
Pectin
•
Protein fortified food
•
Seasonings
•
Soy protein isolate
•
Soy protein or soy protein concentrate
•
Soy sauce
•
Stock
•
Ultra-pasteurized
•
Whey
•
Whey protein
•
Whey protein concentrate
•
Whey protein isolate
Of course, these ingredients are found in nearly all processed foods including
sandwich spreads, cereals, milkshake flavourings, pasta sauces, confectionery and so
forth.
When you start to read labels, you quickly discover that these ingredients are in
almost all processed foods. We are continually bombarding our bodies with these
toxic ingredients day in day out. Why has FSANZ been silent on this issue and only
alerted us to the dangers of soy sauce when so many other foods are contaminated?
Even if Processed Free Glutamic Acid was perfectly safe shouldn’t it still be disclosed
for what it is, under a name that can easily be identified by consumers. As consumers
we have a right to make an informed decision. This is impossible with the current
laws. Anything that contains free glutamates or releases free glutamates needs to be
labelled for what it is.
CONCLUSION
FSANZ’s role is to ensure that the food standards provide adequate information
to enable informed choice and to protect the health and safety of consumers
through these laws. Health and safety extends to protecting the public from potentially
serious reactions to food ingredients. Until it can be proven beyond any reasonable
doubt that free glutamates and other excitoxins are safe; that GM Ingredients, GM
Feedstock and Nanotechnology are also perfectly safe, then it is our right to have
them labelled. Even if they are deemed safe (which is unlikely given what we already
know), we still have the right to know. Either way, they should be labelled.
These effect of these technologies, ingredients and production processes needs to be
investigated over a long time frame to see how they accumulate in the body over time,
whether they cross over to future generations by passing through to the unborn fetus
and altering our DNA.
RECOMMENDATIONS
* Where ingredients have undergone hydrolysis to free the glutamate molecules from
the protein structure, there should be clear labelling of the ingredient as “Freed
Glutamate”, “Glutamic Acid” or something similar. Use of vague and confusing terms
such as “natural flavour”, “hydrolised protein” and “malt extract” only serves to
confuse and mislead the public. Current laws enable food manufacturers to put
glutamates in our food by processing the ingredients in a certain way rather than
adding it directly as additive 621 and therefore having to label it for what it truly is MSG. This is a major loophole that needs to be addressed. I propose that each
ingredient be identified as containing freed glutamates or that there be an overall
statement on the label to indicate the presence of, or potential for, freed glutamates
* In the same way that labels alert consumers to the risk of nuts and other allergens,
there should be similar warnings to inform consumers of the potential for an allergic
reaction. Example “This product has undergone hydrolysis or processing that
could result in the presence of free glutamates. People who are allergic to
MSG may be sensitive to this product”.
* In the unlikely event that scientists and researchers were completely wrong about
the neurodegenerative effects of freed glutamates, we do know for certain that
around 2% of the population experience mild to severe allergic reactions to freed
glutamates. It is difficult for these people to avoid this ingredient when it is labelled
ambiguously and under a myriad of names that offer no clue as to the true nature of
the ingredient.
* Ban the use of front of pack marketing such as “MSG Free”, “No added MSG” and
“Natural Flavour” which are misleading. Just because an ingredient was derived
from a natural food such as a pea, doesn’t mean that the free glutamate produced
from acid hydrolysis of the pea protein is natural.
* Include 3-MCPD on the nutrition panel so that consumers can avoid this carcinogen
altogether or select products with acceptable levels. This is done for trans fats so
why not 3-MCPD which is a by product of processing, not dissimilar to trans fats.
ADDITIONAL THOUGHTS FOLLOWING ISSUES RAISED AT THE MELBOURNE
PUBLIC CONSULTATION
Design and layout of food labels
Food labels are the main vehicle for consumer decision making. It would make sense
for regulators to require food labels to occupy a certain percentage of the product
packaging. For example 30% of the product’s surface area. Food labels are
confusing only because of the terminology and industry jargon used by food
manufacturers. Trying to simplify food labels by taking out pertinent information would
only serve to impede the decision making process. Instead we need clearer labelling
of ingredients or statements to alert consumers to the presence of 3-MCPD, allergens,
excitotoxins, MSG and other free glutamates.
In order to make the nutrition panel more reader friendly, especially for those who
have language/numeracy difficulties there should be some kind of graphical
representation of the macronutrient breakdown. For example a pie chart to visually
display the composition of the food in terms of fat, protein, carbohydrate and other.
Bar charts could also be incorporated within the nutrition panel itself. Each row shows
the amount per 100g or 100mL, and this could also be be represented visually with a
coloured bar marked 0 to 100 and shaded to show the amount. Expressing the
amounts as a percentage is another way to make things clearer. For example 47%
sugar.
For ease of reading, all labels should be white with black font, following a standard
layout. Labels should always be located on the back of the package rather than on the
top, sides or bottom so that they can be quickly located. A suggested layout for the
labels would be as follows: at the top: product description and instructions for
use/preparation and storage. Beside or beneath that, the nutrition panel which
includes macronutrient breakdown along with trans fats, fibre and 3-MCPD’s. Exact
positioning would depend on the way the product is oriented - vertically (like a carton
of milk) or horizontally (eg a packet of biscuits). Next is the list of ingredients and
country of origin information. Beneath that, are all the statements alerting to the
potential for allergens - nuts, free glutamates, MSG, excitotoxins, gluten, dairy.
Implementing some kind of visual guide such as ticks, traffic lights, keys or other
symbols opens up a whole pandora’s box. Deciding whether a food is healthy or
unhealthy is a grey area open to much conjecture. Some people would say that milk
was healthy and good for your bones while others would dispute that and say milk
causes acidosis which leaches calcium out of the bones. The heart foundation tick is
a perfect example of this. Aside from the fact that the tick can be “bought”, the tick
focuses on fats, sodium, kilojoules and fibre. While this may be good for heart health,
it does not take into account brain health, endocrine health, blood health, intestinal
health and nutrient density. Products can be loaded with chemical additives, flavour
enhancers, nitrates/nitrites, 3-MCPD and other carcinogens and still get the “tick”.
The problem with this is that well intentioned people assume that if a product has the
tick it must be healthy. I could provide many examples of products that have the heart
foundation tick but are not really healthy at all. A perfect example is McDonald’s new
tick approved meals where battered nuggets and hamburgers get the tick. Another
example is Billabong icecreams.
Regulation
It is my belief that a new,regulatory body should be set up to monitor compliance with
the food standards. Their role would be to perform random and frequent spot tests inspecting production facilities as well as independent laboratory testing to ensure
claims on the label are accurate and that potential allergens are being disclosed.
Point of sale marketing would also need to be monitored to ensure that there is no
misleading or deceptive conduct or health claims. The new regulator would require a
team of legal experts, food and technology scientists, researchers and other
specialists.
Further Reading and References
Latest statements from MSGTruth.org: http://www.msgtruth.org/
March 5,2010, The FDA has just issued recalls of foods with Hydrolyzed Vegetable
Protein (HVP) in them due to salmonella contamination. HVP is the ingredient added
to processed foods so that they can get what is called a "clean label" and the
manufacturer does not have to label them as containing MSG. If you would like to
avoid MSG, you should avoid all foods that are listed by the FDA as containing HVP,
because HVP contains roughly 20% free glutamic acid (the "clean label" version of
MSG) by weight.
November 21, 2009 - the FDA has just approved Abilify to treat autism symptoms.
This GLUTAMATE BLOCKER is now being used to treat autism. At the VERY SAME
TIME, behavioral therapists are feeding MSG laden junk food to children with autism
as REWARDS for behavior.
January 5, 2009 - Researchers have just discovered the gene involved in breast
cancer metastasis. The gene MTDH (short for metadherin) but also known as 3D3,
AEG-1, AEG1, LYRIC affects cells susceptibility to glutamate excitotoxicity. This gene
is involved in the mestastasis of breast cancer, malignant gliomas, and melanomas.
Currently, excessive glutamate neurotoxicity due to MTDH, is believed to cause HIV
dementia. More..
November 6, 2008, The New York Times reports that in the Journal, Nature,
researchers from Washington University in St. Louis report that they have found 10
genes for cancer - one of which is for a glutamate receptor (GRINL1B).
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