Posts Tagged ‘FDA’

Did you know that one of the most commonly used natural flavors used in salty foods in America actually comes from Japan? Did you know that this salty tasting additive was discovered in a certain type of seaweed? And did you know that this additive, call Monosodium Glutamate, is deadly, but yet it is in a ton of our food?

 Monosodium Glutamate is made of one molecule of salt (mono-one sodium-salt) and the amino acid called glutamate. The Japanese were the first to use MSG, as it is commonly known as; they had found it in a local seaweed/kelp. It was first used by the Japanese, in its natural form with other ingredients from the kelp, to flavor the food used by their soldiers and most of their foods for the salty flavor enhancing powers. Possibly for thousands of years the Japanese used this ingredient.

 When the rest of the world discovered the MSG ingredient in the late 1800s and early 1900s, it quickly grew into a multi-million dollar industry around the world because people loved its salty, beefy, meaty taste. After the Second World War, America also discovered MSG and took only the MSG from the kelp and chemically processed it. This became the foundation for major companies that have used MSG in the past. MSG was treated as an all-natural ingredient, and rightly so since it is “from nature” (the Japanese kelp.) Tons and tons of Monosodium Glutamate where processed each year until today when the annual amount of the largest MSG producer as of June 2010 said that the producer had “increased its MSG output 92.9% from 280,000 tons in 2008 to 540,000 tons in 2009, plans to increase its production capacity to 1 million metric tons by 2012.” (Source:

 “Then, in 1957, two ophthalmologists, Lucas and Newhouse, decided to test MSG on infant mice in an effort to study an eye disease…they made a startling discovery. The MSG had destroyed all of the nerve cells in the inner layers of the animal’s retina… Despite this frightening discovery MSG continued to added to food in enormous amounts…” (Introduction to Dr. Russell L. Blaylocks book Excitotoxins: The Taste that Kills, which I recommend you read.)

 Dr. Blaylock goes on to say that ten years later another scientist redid the same experiment and found that not only were the eyes’ retinas destroyed but also one of the most important parts of the brain after one dose of MSG! This part has been named the “Hypothalamus” [say it like this: hi-po-tha-la-moo-s]. This part of the brain holds most if not all of the memory of the brain, both animals and humans, along with so many other functions and more is yet to be discovered.

 So, in brief; MSG has been discover to both destroy eye retina function and certain brain functions, namely memory cell lose.

 In Dr. Blaylock’s book he labels MSG as an Excitotoxin, which he defines as “a substance added to foods and beverages that literally stimulates neurons {which are certain brain cells} to death, causing brain damage of varying degrees {changing or different levels}. Can be found in such ingredients as monosodium glutamate (MSG), aspartame, cysteine, hydrolyzed protein {which I will talk about later on this blog}, and aspartic acid.”

 In Dr. Blaylock’s book, he explains in full detail how monosodium glutamate kills the brain cells and which ones get killed and why. I will only give the very minor summary of some of the information he gives. MSG kills brain cells by flooding certain brain cells with calcium. The way this happens is by the glutamate. Glutamate is an amino acid but not one that is needed to maintain health because it is naturally made in your body by other amino acid. So eating MSG feeds your body an overdose of glutamate, which opens and keeps open the “calcium channels” in certain brain cells.

 Plus in that book, Dr. Blaylock also states that women who are pregnant should try never to eat Monosodium glutamate because that MSG can be transferred to your child and, by doing that, start the brain damage even before birth! This could lead to all kinds of brain defects or even growth problems after birth as well as bad learning skills.

 Each brain cell needs a carefully regulated amount of calcium, which passes through a tiny passage that has been called the calcium channel. This channel is controlled (opened and closed) by many things; such as zinc, magnesium, glycine, and glutamate. The glutamate is the part that opens the calcium channel. So, logically, if you eat too much glutamate, and at the same time your body makes glutamate naturally, you will have and overdose of glutamate that will flood your brain cells in certain places with calcium till they pop and in turn kill them.

 The main place, as I said before, that is effected in the brain by MSG is the hypothalamus. The hypothalamus holds most of our memory. When the MSG starts killing brain cells from there it can lead to so many brain related diseases; these include Parkinson’s, Alzheimer’s, Huntington’s, and ALS and many more!

 So why, you may ask, does the FDA allow this food additive to be kept on the market when there are tons of documents (both online and offline) that say MSG is highly toxic and deadly and prove it? Answer: Money! Monosodium glutamate is a multi-million, if not billion, dollar industry. MSG can be found in most of the following: soups, dressings, fast foods, soft drinks, chips, frozen meals, salty, meaty, and beefy tasting seasonings and foods, candies, and even in some cases, MSG has been used in some binding for medications! Money, money, money for those who sell and addiction, sickness, and maybe death for those who buy and eat!

 Beware of Monosodium Glutamate (MSG)! Online there are a lot of groups that call for MSG to be banned, replaced, and or labeled properly. I will post some of these groups on this blog in the future but for now… If the ingredient list has MSG, stay away or at the very least limit your intake and do not eat calcium rich foods with MSG because that will increase the speed of brain cell damage.

 I believe that MSG should be banned and destroyed! It is a chemical “from nature” that can easily be replaced with sea salt or dried organic meat made into powder (for the meaty taste) or nothing at all. No need for chemically altered borrowed “from nature” destructive MSG. God has provided us with natural salt on the earth. Let us use that.

 Praise be to the Great Physician for all Eternity!

Everything has a color. From black to white to the colors of the rainbow and beyond colors are one of the best parts of creation. Color gives feeling and beauty. This of course includes food. Food has amazing amount of color, but is it real? Are the colors in our day-by-day foods really colors “from nature” or colors from a laboratory?

food colors

 In this modern age man creates color everyday for various purposes like paints, furniture, wallpaper, rugs, etc. but did you know man also create a lot of the color in your food? You might at this moment be eating man-made color! There is no problem with man creating color. God gave us the colors of creation and the ability to create art as part of His gifts to man. But man is sinful. Does man miss use his ability to create color in today’s age? The answer, I believe, is YES!

 Look at the ingredient list of any food or food topping and you might see one or more colors like Yellow #5, Red #3, Green #3, Blue #2, or Red #40. The color names usually have “FD&C” before each name, which stands for Food, Drug and Cosmetics. According to this article ( only the following colors are allowed to be in use in foods in the USA:

  FD&C Red 3

(Pink shade)

EU# E127

  FD&C Red 40

(Red shade)

EU# E129

  FD&C Yellow 5

(Yellow shade)

EU# E102

  FD&C Yellow 6

(Orange shade)

EU# E110

  FD&C Blue 1

(Blue shade)

EU# E133

  FD&C Blue 2

(Dark Blue shade)

EU# E132

  FD&C Green 3

(Bluish green shade)

EU# E143

 Of course these colors can and are mixed to make other colors that have different names. The Food and Drug Administration controls what food colorings and dyes can be used in food as well as how much. Plus it is their job to protect us against any harmful colors, right? But how can colors be harmful?

 FD&C Red #40 is a very interesting color, one of the most common that I have seem around… maybe that is just because I look out for it. This is the real red part of food colors, unlike Red #3 that is pinker. What makes Red 40 interesting is its history.

 Red 40 was a replacement of FD&C Red #2 after the FDA found that color to be cancerous! Red 2 was fed to aged female rats and those rats developed cancer! Even though, according to the Time article of that time (,9171,945520,00.html) humans would have “to drink 7,500 12-oz. cans of soda pop containing Red No. 2 every day to reach the rats’ level of consumption” Red 2 was banned by the FDA and later replaced by Red #40. But is this replacement, or any of the current food colors better and safer than Red #2?

 The question now is whether or not FD&C Red #40 is better/healthier than Red 2? And to go even farther, whether or not any of the food dyes and colors are safe? This is a heavily debated topic in the natural and mainstream health industries. The main argument is that most of the food colorings cause problems in children’s brain development, which might lead to ADD or ADHD among other things.

 Here is what I have found about FD&C Red #40 only…

 Red 40 causes hyperactivity in young children as they are developing. This is a major problem today. This is also the first step toward disorders like ADD, ADHD, and the like. This is the biggest problem because hyperactivity is usually paired with learning impairment, irritability and or aggressiveness. Plus children are not the only people who are or can be effected. Teenagers, like myself, adults, and maybe even seniors all can be effected in some way by hyperactivity.

Red 40 can cause allergic reactions and allergies. For this reason alone I would ban this color! I know to many people who have allergies and suffer from poor health every season because of it. The less things that can cause allergies the better.

Two ingrediants in food dyes, including Red 40, are called benzidine and 4-aminobiphenyl. Remember how I said before that Red #2 was banned because it was linked to cancer in rats? Well, research has linked these two ingrediants to cancer as well! Yes, the very problem of Red 2 was banned and than replaced by basically its twin brother Red 40! Red 40 is a carcinogen; meaning it causes cancer.

 I’m sure this list will get a lot longer as time goes on. A very interesting quote directly from Wikipedia is the following…

 “In Europe, Allura Red AC {this is just another name for FD&C Red #40 as Wikipedia explains earlier in this article} is not recommended for consumption by children. It is banned in Denmark, Belgium, France and Switzerland, and was also banned in Sweden until the country joined the European Union in 1994. The European Union approves Allura Red AC as a food colorant, but EU countries’ local laws banning food colorants are preserved. In Norway, it was banned between 1978 and 2001, a period in which azo dyes were only legally used in alcoholic beverages and some fish products.
In the United States, Allura Red AC is approved by the Food and Drug Administration (FDA) for use in cosmetics, drugs, and food. It is used in some tattoo inks and is used in many products, such as soft drinks, children’s medications, and cotton candy. On June 30, 2010, the Center for Science in the Public Interest (CSPI) called for the FDA to ban Red 40. Executive Director Michael Jacobson said, “These synthetic chemicals do absolutely nothing to improve the nutritional quality or safety of foods, but trigger behavior problems in children and, possibly, cancer in anybody.” (Source: )

Until Red #40 is banned and taken off the market, which is a goal for many, the best thing to do is stay away from it. Read the labels and ingredient lists on all food, drugs, and cosmetics before buying. It might just safe you from hyperactivity, allergies, or even cancer!

Everything I have showed you about red 40 is true for most of the other seven legal food colors. This begs the biggest question – If the FDA banned Red 2 because it caused cancer in rats, than why legalize Red 40, which is linked directly to cancer as well as the other food dyes? Food for thought…

food colors

More Reading about Red 40 and the other seven colors:

I found on the Food and Drug Administration’s (FDA) website a HUGE list of ALL of the food additives/chemicals, vitamins, and stuff that is put into our foods. It is impossible to write about all of them, if any one wants to write about one be my guest.

Read the 40 page long list on their website here:

40 pages on added stuff to food! A reminder: some of those things are good, like the vitamins. But still, do we really need stuff like “ACETALDEHYDE ETHYL CIS-3-HEXENYL ACETAL” or “CIS-5-ISOPROPENYL-CIS-2-METHYLCYCLOPENTAN-1-CARBOXALDEHYDE”? (Do not ask me to tell you how to even say these. :D)

On the list the FDA, thankfully, has put which additives have been banned, but not really why. You can do your own research there.

I’m going to continue the Food Additive series for a couple more posts. I will be talking about Red 400, MSG, and a couple others, and what we can do about them. Some words to look out for and conclusion thoughts. Than I’ll move on to a quick series about GMOs and what we can do about them. Special posts by other writers are coming after the GMO series. Topics include Abortion and STDs. If you want to write an article email me at

Praise be to the Great Physician for all Eternity!