|Posted on Tuesday, July 20, 2004 - 7:52 am: || |
Here's another thing we already knew here at msgmyth....
Apparently, scientists are finding lower incidence of a-fib in folks who eat more fish - but get this - its broiled or baked fish - not fried. Also, in the elderly, 36 percent of strokes in the elderly are linked to A-fib. So baked or broiled fish is linked to a lower incidence of stroke as well.
Here's my take:
Taurine is high in raw fish and taurine is damaged by heat - like the high heat of frying. We already knew that taurine regulates heart beat and that it helps calm down the afib associated with eating MSG. We also already know that taurine is being used in Japan to guard against heart disease as is CoQ10 and the new stroke drugs are glutamate-blockers. So, the lower incidence of stroke is also a no-brainer. To us anyway. It will take them a little longer to finally "get it" , I'm afraid. So bake or broil that salmon and eat it as rare as you can stand it - like sushi - or take your taurine. The more I read and see, taurine is one of the most useful amino acids for us.
Remember, in those Asians using quite a bit of MSG and eating little raw fish, stroke is on the rise - even in young adults.
|Posted on Tuesday, July 20, 2004 - 8:38 am: || |
Thanks Carol. That is interesting reading and so is your theory...brilliant. Where did you read about stroke on the rise in Asians using MSG and eating little raw fish? Was that posted here?...it's familiar.
I'm going to start taking taurine more regularly!Thanks a million for all your help over the years. You are such a motivating and educating force for all of us! Thanks for checking in here often while I have been on vacation with the family. It took me 3 hours to answer my email once we got back.! I sure am grateful to all our "regular posters"... you know who you are and what I mean..those of you who continue to visit here to help newcomers with questions. Roy, you are such a great super sleuth! MEMorrisNJ, we are so grateful for your encouragement and knowledge....the list is long...Tom, when we hear from you, it's always great. Mike and I hope all of you are having a great summer and enjoying good health.
|Posted on Wednesday, July 21, 2004 - 6:54 am: || |
Carol & Deb A.,
As an insight from an A-Fibber, most fried fish is breaded to keep it from falling apart. It is the breading that probably contains the processed products containing glutamate which in turn can trigger episodes of A-Fib and put older people in danger of strokes due to the poor blood pumping and thus the pooling of blood which can clot.
Older people also have a natural decline in the sensitivity of taste buds and thus are prone to eat fish that is breaded such as fish sticks because the breading makes the fish taste better. They also shy away from conventional tuna salad (with raw celery & onion) because of the inability to chew it properly. Thus a can of tuna mixed with just mayonnaise or plain is not very appealing.
My parents are prime examples of this dietary shift that even extends to elimination of a lot of other foods that would provide essential vitamins and minerals such as dairy products, poultry, fish, lean meats, nuts, and eggs. They avoid them because these things cause problems with incontinence which for older people who can't navigate to the washroom as easily becomes of prime concern.
So do people really die of old age or do they just become more nutritionally deficient until death becomes a blessing? I've been blessed (or cursed) with a history of longevity in my family. Three recent deaths of relatives occurred after long illnesses that had a common link to dietary decline. All three hastened their deaths by refusing food at the end. Their ages were 88, 98 and 95 respectively. I have a 94 year old mother, 90 year old father and his 92 year old sister beginning to decline similarly.
Will my MSG abstinence and supplementation of Vitamin B6, Magnesium, Taurine and CoQ10 allow me a better quality of life as I near a similar end. I can only hope.
|Posted on Monday, July 26, 2004 - 9:19 am: || |
You and me both, Tom. Rest home cooks are encouraged to use MSG in their dishes to get the elderly to eat more. A friend of mine, whose mother was put in a rest home because of dementia, began to fail immediately and died within months. Other than the dementia, the woman was in good physical health. But she complained constantly about stomach problems and became bedridden. My friend now blames it on the food.
|Posted on Wednesday, July 28, 2004 - 4:26 am: || |
Three of my grandparents died from rapid decline following elder care facility stays. They died within a few months of entering after years of living independently. I could not beleive what they were being fed. It was quite upsetting.
|Posted on Wednesday, July 28, 2004 - 6:04 am: || |
Between the overprescribing of drugs and the processed food, few stand a chance in elder care facilities.
Someone I know is keeping his 98 year old mother out of a nursing home as a result of his successful influence in having her drink vegetable juices daily which he makes with a juicer. He makes a weeks supply and stores it in the refrigerator in vacuumed packets for up to one week -- he claims the vitamin content remains in tact up to one week if the air is removed. (He use to freeze it but that requires defrosting.) I think he may add rice or egg protein to the juice.
|Posted on Thursday, July 29, 2004 - 6:51 am: || |
That sure sounds a lot better than the "Ensure" that my mother sometime gets as a supplement. I've asked my brother to reconsider giving her it, but sometimes he gets so busy with my parents' care that he takes the easy way out. I can't blame him as he has been providing them home care for over 15 years. And they just continue to go down hill -- not because of the food because of his awareness of excitotoxin damage, but moreso because of advanced age.
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