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Now let’s go a little bit into the history of excitotoxicity and how this all came about. In Japan they used a flavoring substance for their food called kombu or sea tangle. And this is a seaweed when you dry it you can grind it up. put it in your food and it greatly enhances the taste of the food and that’s been used for a thousand years. No one really knew why it enhanced the taste of food, until 1908 when a research chemist by the name of Ikeda, examined kombu and he discovered that the taste enhancing compound was glutamate. You may have heard of monosodium glutamate, or MSG, well that’s the active compound glutamate. ..because it enhances the taste by stimulating certain cells in the brain and the tongue.

Watch the video: MSG is a Dangerous Excitotoxin Responsible for Multiple Health Conditions - Dr. Russel Blaylock

The problem is obvious. No one preparing soy in the home cooks it at 220° and for half an hour at that. Genetically modified soy should not have been approved. It is probable that the genetic modification made the protein more stable it just isn’t destroyed. For me in this failed cooking test, it says in the appears here how they did it, has a direct connection with the increased number of allergies. Monsanto’s conclusion that genetically modified food is safe is wrong, probably even criminal.

Watch the video: The Genetic Conspiracy - Following The Trail

So why the vast increase in brain cancer and brain disorders since 1984. I’ll refer to a published study by foremost neuro scientist Dr John W Olney . He suggests one likely candidate. In 1983, the US population began ingesting significant quantities of a substance never before used for human consumption. Artificial sweetener aspartame…

Watch the video: Dangers of the Poisonous Artificial Sweetener Aspartame: Sweet Misery