Dr. Russell Blaylock's "Excitotoxins: The Taste That Kills" zooms in on the silent, brain-damaging threat in our food
- Excitotoxins like MSG and aspartame overstimulate neurons, leading to cell death and contributing to neurological disorders like Alzheimer's, Parkinson's and developmental issues.
- The food industry disguises excitotoxins under names like "hydrolyzed vegetable protein" or "natural flavorings," making it hard for consumers to avoid them.
- Children, the elderly and unborn babies are especially susceptible, with links to ADHD, autism and learning disabilities from early exposure.
- Despite evidence of harm, excitotoxins remain widely used due to their flavor-enhancing properties, with weak regulations and opaque labeling.
- Avoiding processed foods, reading labels carefully and advocating for stricter regulations can help reduce exposure and mitigate health risks.
Dr. Russell Blaylock's book "
Excitotoxins: The Taste That Kills" delves into a disturbing reality: Common food additives may be causing irreversible harm to our brains.
The book meticulously documents how excitotoxins –
such as monosodium glutamate (MSG) and aspartame – overstimulate brain cells to the point of exhaustion and death. These potentially contribute to neurological disorders, developmental issues and even degenerative diseases. Despite mounting scientific evidence, these additives continue to be widely used – often disguised under ambiguous labels, leaving consumers unaware of their risks.
Excitotoxins are chemicals that enhance flavor, making processed foods more appealing, but at a significant cost. They affect crucial regions of the brain – including the hypothalamus, which regulates hormones – leading to long-term health consequences.
Research by neuroscientist Dr. John W. Olney in the late 1960s revealed that MSG could destroy neurons in the hypothalamus –with especially severe effects on young, developing brains. Despite these findings,
the food industry continued using excitotoxins by simply rebranding them under names like hydrolyzed vegetable protein or natural flavorings.
One of the most troubling aspects of excitotoxicity is its potential link to neurodegenerative diseases. Studies suggest that Parkinson's, Alzheimer's and ALS could be exacerbated – or even triggered – by these additives.
For instance, people with Parkinson's already have weakened neuronal defenses, making them far more susceptible to excitotoxin-induced damage. The case of MPTP, a synthetic drug that causes rapid Parkinson's-like symptoms, serves as a stark warning. Its chemical similarity to certain natural compounds raises concerns about long-term exposure to excitotoxic substances.
Children, the elderly and unborn babies are especially vulnerable. Animal studies indicate that early exposure to excitotoxins may lead to learning disabilities, hyperactivity and behavioral disorders, with implications for ADHD and autism. Shockingly, MSG was once added to baby food before public outcry forced its removal – though hidden forms still permeate processed foods.
The food industry's reluctance to abandon these additives stems from their powerful ability to manipulate taste, ensuring continued consumer appeal. Profit clearly outweighs caution, despite evidence linking excitotoxins to seizures, brain tumors and endocrine disruptions. The struggle for transparency is further complicated by vague labeling, making it difficult for consumers to avoid these harmful substances.
To mitigate risks, vigilance is essential. Reading labels carefully, avoiding processed foods and choosing fresh, whole ingredients can significantly reduce exposure. Public awareness and demand for stricter regulations could also force the industry to reconsider these dangerous additives.
Blaylock's findings serve as a critical warning: the foods we eat may be silently harming our brains.
With neurological diseases on the rise, the stakes have never been higher. By making informed choices and advocating for change, we can protect ourselves and future generations from this hidden threat.
Watch this video about the book
"Excitotoxins: The Taste That Kills" by Dr. Russell Blaylock.
This video is from the
BrightLearn channel on Brighteon.com.
Sources include:
Brighteon.ai
Brighteon.com
Parler
Gab
Copy
