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Dr. Blaylock's Wellness Report

Battling the MSG Myth » Sharing Ideas, Suggestions, and Information » Dr. Blaylock's Wellness Report « Previous Next »

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AdaLovelace
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Posted on Friday, June 21, 2013 - 11:04 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

This month's report is titled "Dangerous Food Additives That Damage Your Health," and it focuses on MSG.

Read it here:
http://w3.newsmax.com/newsletters/blaylock/issues/food0713/blaylock_food0713_109.pdf
AdaLovelace
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Posted on Friday, June 21, 2013 - 11:57 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

It's a great article but he never tells anyone how to avoid MSG. Which makes me wonder if he even knows all the hidden forms of it. Instead he falls into the trap of scaring people about mushrooms and tomatoes when that's the last thing most Americans should worry about. He then warns us of the dangers of other additives in whole foods such as sulfites (spinach) and nitrites (broccoli). People aren't able to comprehend this. What will happen is this will lead ignorant people to avoid greens whilst eating a hot dog. I've read similar scare tactics regarding oxalates in articles that dangerously advise us to skip our morning green smoothies. If people want to avoid bound glutamate and naturally occuring oxolates, that's fine. But it only makes sense to even consider this AFTER one has taken each and every additive on Deb's list out of their diet for at least several months.
Roy Piwovar
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Posted on Friday, June 21, 2013 - 12:40 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Ada, I must avoid high oxalate foods like spinach because of my kidney stones, but agree it shouldn't be a priority for most people, unlike MSG and the like, which should be taken off the market!
AdaLovelace
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Posted on Monday, July 15, 2013 - 10:39 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Roy, what foods do you find are the most important to avoid in order to prevent calcium oxalate kidney stones? Do you reduce sodium intake as well? Thanks. Any other tips you may have are welcome as well.
Roy Piwovar
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Posted on Tuesday, July 16, 2013 - 2:31 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Ada, I suspect kidney stones run in families. My mother has had them, although about 80% of those with kidney stones are men. Oxalates occur in plant based foods, so meat and dairy items are OK, but many fruits and vegetables are a problem. It's not just what is eaten, but how it is prepared that matters. Boiling out the oxalates helps. Whole grains are higher in oxalates, so whole wheat, brown rice, etc. are more of a problem. Tea and cocoa are very high in oxalates - worst of all is dark chocolate. Cola beverages and coffee do not contain much oxalate. Nuts are generally bad and so is soy. Sugar, fat and salt are low oxalate, although I've never been one to add salt to food. Keeping hydrated is important and citrus fruits are beneficial in preventing stone formation, but much of what is advertised as healthy eating will have to be avoided if you are a kidney stone former and want to avoid further kidney damage. Below are a few of the better websites regarding what to eat to minimize kidney stone formation.

http://www.lowoxalate.info/food_lists/alph_lod_food_chart.pdf
http://www.ohf.org/docs/Oxalate2008.pdf
http://lowoxalate.info/recipes.html
LisaS
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Posted on Thursday, July 18, 2013 - 3:23 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I react to anything over a certain threshold of oxalate within 24-48 hours with joint pain.

Just to clarify the statement about boiling...boiling only removes the soluble oxalates. Each food has a different amount of the two kinds of oxalate, researchers are finding. New testing methods that detect both kinds are giving us much more accurate information about what foods, after they are prepared, have significant amounts of oxalate in them. For example, they used to think that coffee was high, but the oxalate in coffee isn't water soluble so brewed coffee is actually fine. But on the flip side, there are some foods you can boil forever and not make them into low oxalate foods.

Roy gave you some good info but if you want more detail, the Trying_Low_oxalate group (http://health.groups.yahoo.com/group/Trying_Low_Oxalates/) has a spreadsheet with hundreds (over 1600) of brands and varieties, and the variation is pretty astounding even within the same general food (for example tomatoes -- some are High and some are Low).

Other baddies to add to the list, unfortunately, are spinach, chard, sweet potato, and, higher almost than all of them put together, rhubarb.

The other thing that is interesting is that if you are trying to go low or low-end oxalate, serving size is pretty critical. For the foods above, it's not going to matter as much as they are bad even in small quantities, but for every day eating the little sources add up particularly when they are eaten at the same time. I can eat, for example, some white flour, green bell pepper, chili pepper, cumin, corn tortillas, tomato sauce, etc. But if I made a dish with all of these, I wouldn't be able eat much of it at once. Most days I might be able to get away with having it once a day, but not twice in the same day, or not when I've already eaten toast for breakfast. So in some ways, it's even more difficult to moderate than glutamate.

I just sorted the yahoogroup's spreadsheet by oxalate per serving. Here's the top few:

Rhubarb, stewed without sugar
Swiss Chard, Red, steamed
Rhubarb, raw
Rhubarb, canned, Sainsbury
Rhubarb, steamed
Spinach, frozen, chopped, steamed for 15 min, Green Giant
Swiss Chard, Green, steamed
Flour, Almond Meal, Trader Joes
Nuts, Soynuts
Swiss Chard, Red, boiled
Spinach, steamed 8 min
Plantain

Just as an example!
Roy Piwovar
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Posted on Thursday, July 18, 2013 - 4:10 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

LisaS,

Yes, joining the Low Oxalate group to have access to their files will give you by far the most comprehensive list of all. Detail is important and there is no substitute for memorization as the oxalate content of foods does not always seem consistent. For instance, plantains are high in oxalates but bananas are moderate. If you join at:

http://health.groups.yahoo.com/group/Trying_Low_Oxalates/

and then navigate to:

http://health.groups.yahoo.com/group/Trying_Low_Oxalates/database?method=reportRows&tbl=1

you can just type in a food and it will look it up for you from among the long list.
AdaLovelace
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Posted on Monday, August 26, 2013 - 11:06 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Roy, thanks for the information regarding kidney stones and oxalates. Do you think MSG influences kidney stones in any way?

I have read that supplementing with calcium can actually decrease the likelihood that one will develop a calcium oxalate stone. Magnesium and potassium seem to help as well. I have advised a friend to try the Ecological Formulas Tri-Salts (calcium, magnesium, and potassium) in powdered form as a defense against calcium oxalate stones. I have heard many good things about Tri-Salts on this forum and Ecological Formulas in general.
Roy Piwovar
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Posted on Tuesday, August 27, 2013 - 2:41 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Ada,

The sodium in MSG may affect the formation of kidney stones.

http://www.uaf.edu/chc/community-resources/educational-resources/NKUDIC_KidneyStoneDiet_FS.pdf
Jerry Story
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Posted on Saturday, July 12, 2014 - 7:45 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Blaylock Health Channel Ep. 18 - Excitotoxins
https://www.youtube.com/watch?v=uPgdQUaul3A
Di
Unregistered guest
Posted on Sunday, July 13, 2014 - 10:08 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Jerry, very good, thanks.

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