Posted From: 184.108.40.206
|Posted on Tuesday, April 12, 2011 - 10:21 am: || |
I just need to straighten out my understanding a bit.
Both L-Glutamate & D-glutamate are found naturally in the body: L-Glu is excitatory neurotransmitters and D-Glu is found in mammalian tissues and in small quantities in the liver.
So, the free to wonder isomer that can't find its active site is converted into L-Glu which the brain uses for fuel and protein synthisis. Therefore it is used?
|Posted on Wednesday, April 13, 2011 - 3:06 am: || |
The problem with MSG and other forms of free, unbound glutamate is that they spike the concentrations in the body beyond what they need for synthesis and into the realm where they cause damage, much like a diabetic burdened with too much sugar.
Posted From: 220.127.116.11
|Posted on Thursday, April 14, 2011 - 2:21 am: || |
Thanks Roy, in comparison to sugar; an average serving of MSG would be very small? Therefore the spikes would be small unless an individual were sensitive to it?
|Posted on Thursday, April 14, 2011 - 3:05 am: || |
It doesn't take much of many substances to cause strong effects, which is why pills are so small. As little as one gram of MSG, the weight of a paper clip, has been proven to cause adverse reactions in people, and I suspect many react to less than that. Also, many reactions are subtle and/or their cause may not be clear to those experiencing them.
|Posted on Thursday, April 14, 2011 - 8:14 am: || |
Minute amounts are needed by the brain for glutamate's role as a neurotransmitter. Glutamate is involved in the wiring of the brain of the fetus while developing. In either case, the question should be asked, what if too much of this powerful amino acid is present? We do know that the difference in the amount of factory made glutamate added to our processed foods since the 50's is enormous. As for the sensitive individual...well there is a debate about who becomes sensitive..those who may have a genetic propensity, those who are aging, those who are very young and whose blood brain barrier is undeveloped or compromised, and those whose diet includes a lot of processed foods rich in MSG, etc. I feel anyone can become "sensitive", for various reasons...that we all have a tolerance threshold. Glutamate is normally released by the liver as needed. However, our systems are being bombarded with excessive amounts of glutamate. How long can we handle this amount, individually, is a good question.
|Posted on Thursday, April 14, 2011 - 9:16 am: || |
plus im wondering whether synthetically produced glutamate/glutamic acid from factories should even be considered "the same as" the glutamate/glutamic acid naturally found in most proteins?
even tho industry products often claim to be "bio-identical" substances, many people discover their bodies respond a whole lot differently to naturally occuring hormones, nutrients in whole foods, or whole herbal remedies than they do to the isolated, concentrated, "chemically identical" synthetic copycats produced by big industry
( ...im one of those people... i may not have a strong formal education, but ive learned to know my own body, and taught meself analyze things subjectively as well as objectively- i no longer think it requires a doctorate to recognize the possibility that important variables may be getting lost under all the double blind studies which have lately come to be so highly regarded
Posted From: 18.104.22.168
|Posted on Thursday, April 14, 2011 - 10:21 pm: || |
Average serving of msg: 0.5mg
I've seen 1000mg tablets of paracetomol.
50% of MSG is the optical isomer...
Actual MSG to be metabolised during spike = 0.25mg
It would be useful to know if; when the body sysnthisises L- glu it, how much it produces in excess for it to then stop the making of it.
|Posted on Thursday, April 14, 2011 - 11:09 pm: || |
Bo'nana, im right there with you. I know first hand that i can tolerate natural of most things, but the minute it is a synthetic copycat or derived or just tampered with in any way i have reactions. They may not be able to spot the difference under a microscope of the chemically "identical" to the natural, but my body sure can!
|Posted on Friday, April 15, 2011 - 4:16 am: || |
When you compare MSG with paracetomol (more commonly known as tylenol) you're comparing apples with oranges. There are plenty of substances that have much more profound effects on the body than tylenol in much more minute amounts.
As for how much MSG the body produces, I assume it normally produces just what it needs and that any additional amount artificially introduced would be an excess. I don't need a measuring device to tell me when I've ingested MSG. My body tells me - loudly.
If you would like a more scientific answer, I suggest you direct your questions to someone more knowledgeable about such things than most of us in this support group, former food scientist Carol Hoernlein, P.E., at firstname.lastname@example.org
|Posted on Saturday, April 16, 2011 - 6:35 pm: || |
Please read my article on Natural News when you get the chance. It might help you grasp how MSG damages neurons: http://www.naturalnews.com/025066.html