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Msg: Many Secrets Guarded (Opinion)


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(NaturalNews) By now, most of us are aware of the fact that MSG has two purposes: to give a food that has absolutely no flavor, flavor and to increase the shelf life of a useless product that ultimately will increase the profits of the highly reputable company using it. Actually, there is a third purpose that no one really talks about, except maybe for me, which is knowingly selling a product that will present a myriad of illness symptoms in someone, causing them to constantly see a clueless doctor who prescribes a drug that serves no other purpose other than to increase profits for the pharmaceutical industry. All together now, pimps, hookers, and tricks!


The big food companies are not stupid. They know that people are becoming more and more aware of MSG and its many euphemisms so they try to "disguise" it as best they can. Let's take a look at some of their secrets.


Ajinomoto - The name of both the Japanese manufacturer and the MSG product,


Annatto - This is a natural yellow-red plant extract used to dye foods, textiles, and body care products. Its primary use is a red food coloring in a wide assortment of foods, including cereals, preserved meats, cheeses, butter, and sweets. It is the only natural color known to cause as many adverse effects as artificial colors. Adverse reactions can include skin, gastrointestinal, respiratory, and central nervous system effects. Maybe that's because annatto is sometimes "spiked" with MSG, without that being disclosed.


Baked goods - Before you blindly accept, take a walk on the wild side and try to get an ingredients list. Most supermarkets, besides using the typical malted flour/wheat flour, can use liquid malt to enhance color and flavor to bagels and breads. Some baked goods contain whey and dough conditioners, which may contain yeast nutrients like soy lecithin, soy protein, or citric acid, all MSG. Some flour tortillas contain L-cysteine or other excitotoxins, as do many baked goods......



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