My favorite line is:
"One neurosurgeon, Russell Blaylock, claims the food additive damaged the brain through excitotoxicity—essentially by exciting brain cells to death."
OK say excitotoxicity three times fast!
Food activism and locavore rantings from a Lower East Side foodie. Recipes,homemade videos, food politics,commentary,and random digressions.
1 comment:
It's definitely bad for you. I never used to be 'allergic' to it, so I didn't care either. But now that I am having reactions to it, I can tell you there is a definite difference between chemically-made MSG and naturally-occurring glutamic acid. I can eat tons of soy sauce and maybe feel a bit out of it, but a little too much MSG and I get a racing heart, palpitations, headache,drugged feeling. It's literally poison, except most people don't notice it until it adds up after years of exposure. I have a psych professor who swears that all her older relatives who have left-side paralysis have it due to cooking with Lawry's seasoning (the MSG one).
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