Monosodium glutamate, or MSG, is a food additive used as a preservative and flavor enhancer, and is found in nearly all foods in varying amounts, and under multiple names. This noxious additive creates substantial side effects and has been implicated as a poison that can intensify symptoms of Alzheimer’s disease.

Natural glutamate is an amino acid found in all foods containing protein — and produced by the human body — is important for healthy metabolism and brain function. However, when excess amounts of glutamate are added to food by manufacturers in the form of MSG, neurotoxic side effects can result. When foods are processed, small amounts are activated by heat, and transformed into a substance that can cause individuals to react negatively, promoting long-term damage to the nervous system.

In May of 2000, John’s Hopkins announced that MSG is a neuro-stimulant that increases hypersensitivity, over-stimulating the immune system. Additionally, researchers Patrick and Edith McGreer reported in the June 2000 issue of Scientific American that Alzheimer’s disease may produce an auto-immune disease-like reaction, where the body’s natural defense system turns against itself. Beta amyloid protein deposits in the brain appear to increase the toxicity of MSG, contributing to accelerated deterioration in Alzheimer’s patients, according to the Journal of Neuroscience, and known to researchers since 1992.

Because MSG over-stimulates the nervous system, both Alzheirmer’s and allergy patients experience hypersensitivity to a variety of external stimuli such as tobacco smoke, pollen, airborne chemicals, and foods to which they may be allergic. The McGreers noted that the use of anti-inflammatory substances may be the secret to treating Alzheimer’s patients, reducing the effects of glutamates. MORE: http://www.jbbardot.com/frightening-link-connecting-msg-alzheimers-prevention-treatment-and-what-you-need-to-know-to-protect-yourself-and-your-loved-ones/