What is MSG created from? This is probably the most used food additive and probably one of the most dangerous. I thought it was salt when I was young and I still remember the pretty bottle of white crystals in our food pantry. Little did I know what it was doing to my brain and body.

This could explain why my childhood memories are a little fuzzy.

It’s found in All Fermented Foods!

1. MSG is a salt of Glutamic Acid and is also known as Monosodium Glutamate.

2. Glutamic Acid is an amino acid present in most protein rich foods and plants and is also found in the human body.

3. In its unprocessed or natural state this amino acid presents no problems.

4. Processed free glutamic acid, which has been freed from protein through a manufacturing process or fermentation is what causes the problems for most people.

5. Therefore, MSG is Processed Free Glutamic Acid.

MSG aka Neurotoxin

This dangerous substance causes damage to your central nervous system.

MSG crosses your blood-brain barrier and will then excite your nerve cells to the point of nerve cell death.

Blood-brain barriers that have not fully developed are at a greater risk for damage. This would mean that young children are at a greater disadvantage than older children.

Also, at great risk is the elderly. They usually have a weakened blood-brain barrier and are less able to keep excessive amounts of MSG from reaching their brains.

Pregnant women risk exposure to their unborn baby!

What are MSG Related Health Problems?

Some of the health issues linked to MSG consumption:

*Rapid Heartbeat

*Rise or Drop in Blood Pressure

*Watery Stools

*Vomiting or Throwing Up

*Pain in Joints

*Depressed or Moody

*Anger

*Migraines

*Feeling Dizzy

*Blurry Vision

*Anxiety

*Chills and Shakes

*Breathing Problems

*Bladder Trouble

*Hives

Fermented Foods to Eat Cautiously

You will need to pay attention to the amount of soy sauce, fish sauce and parmesan cheese that you consume as these foods contain a high amount of MSG.

For the vast majority of people fermented foods are not a problem in moderation, but people who are extremely sensitive may need to refrain from all fermented foods.

Fermented foods with a higher protein content will probably create more problems for people with MSG sensitivities.

The manufactured version of MSG will probably cause more adverse reactions than most fermented foods.

What is MSG or Monosodium Glutamate History?

Glutamic acid was discovered in 1908 by a Japanese Scientist. His name was Kikunae Ikeda and he put together how glutamic acid seemed to affect the flavor of foods.

The world-wide use of MSG began to explode shortly after his discovery.

It was sold as a flavor enhancer and under the name of Ajinomoto. They created quite a catchy jingle for this food additive.

MSG is still used as a flavor enhancer under other names like Accent! It is also being used in your supplements, shampoos, and most processed foods.

Before you create any more damage to your health, make sure you see this informative guide to Healthy Eating which is available online at Destination Healthy Foods.

Gluten Allergy, Celiac disease, or gluten-sensitive enteropathy, is an auto-immune disease in the intestines, which is caused by gluten, a protein found in different cereal grains. Consequently, anyone with celiac disease should keep to a gluten-free diet. Be sure to study the gluten allergy symptoms and if you suspect gluten allergy contact your doctor.

Where is Gluten Found? The foremost sources of gluten in the diet include wheat, rye, and barley. Oats may be accepted in quite small amounts by certain patients with celiac disease, although those with severe disease usually don’t.

Dairy foods might not be tolerated when persons with celiac disease has active symptoms, since lactose intolerance frequently develops. However, this is due to the lactose sugar in the dairy foods, rather than the proteins, which can cause milk allergy.

What Common Foods are Gluten-Free?

Foods such as soybean flour, tapioca flour, rice, corn, buckwheat and potatoes are usually safe for people with celiac disease. See below for more information regarding a gluten-free diet.

Why Follow a Gluten Free Diet?

* Though if there are no apparent symptoms, celiac disease can cause severe vitamin and nutritional shortages, since the intestines may not be able to absorb important nutrients if gluten is being eaten.

* Rates of certain cancers of the gastrointestinal tract are much higher in people with celiac disease, and there is evidence that this risk is decreased with a gluten-free diet.

* People with active celiac disease are at increased risk for other auto-immune conditions, (such as diabetes mellitus type 1, Graves disease and Hashimotos thyroiditis) especially those with continued gluten exposure.

* Mothers with untreated celiac disease are at increased risk for having a low birth weight baby.

How to Follow a Gluten-Free Diet? First, reading all labels on prepared foods is essential. Do not eat any foods that contain the following:

* Hydrolyzed vegetable protein

* Flour or cereal products

* Vegetable protein

* Malt and malt flavorings

* Starches (unless specified as corn starch, which does not contain gluten)

* Various flavorings, which can be derived from cereals containing gluten

* Vegetable gum

* Emulsifiers, stabilizers derived from cereals containing gluten

Next, especially when eating at a restaurant, avoid the following:

* Breaded foods

* Creamed foods

* Meatloaf and gravies

The following are good choices for a gluten-free diet:

* Broiled or roasted meats (beef, poultry, fish)

* Plain vegetables

* Plain salads

* Potatoes (white, sweet, yams)

* Corn

* Rice

* Beans

* Fruits

* Breads and baked goods made from alternative flours (rice, soy, tapioca, arrowroot, potato)

* Breakfast cereals containing only rice, corn, grits or hominy (Such as puffed rice). Some people with celiac disease may tolerate oats as well.

Are There Other Advice Regarding Nutrition?

It is a good idea to see a dietician or nutritionist on a regular basis to ensure that your gluten-free diet is well balanced and meeting nutritional needs. Your doctor may also prescribe various vitamin supplements to make up for any nutritional deficiencies. Since bone loss is a common problem in people with celiac disease (due in part to vitamin D deficiency), frequent monitoring with bone density scans is recommended.

Consider buying a cookbook with gluten-free recipe ideas, and visit various sites specializes in the support of people with celiac disease.

DISCLAIMER: The information contained in this article is for educational purposes only, and should not be used as a substitute for personal care by a licensed physician. Please see your physician for diagnosis and treatment of any concerning symptoms or medical condition.

Maja Maartens is highly proficient with gluten allergy on a personal level and she has written several in dept articles on the subject. For an exhaustive and meticulous explaination on gluten allergy symptoms and how to live gluten free life visit her website.

Gluten Allergy, Celiac disease, or gluten-sensitive enteropathy, is an auto-immune disorder in the intestines, which is initiated by gluten, a protein located in a range of cereal grains. For that reason, anyone with celiac disease have to stick to a gluten-free diet. Be sure to study the gluten allergy symptoms and if you suspect gluten allergy contact your doctor.

Where is Gluten Found? The main resource of gluten in the diet include wheat, rye, and barley. Oats may be tolerated in quite small quantities by certain patients with celiac disease, although those with severe disease typically don’t.

Dairy foods might not be tolerated when persons with celiac disease has active symptoms, since lactose intolerance frequently develops. However, this is due to the lactose sugar in the dairy foods, rather than the proteins, which can cause milk allergy.

What Common Foods are Gluten-Free?

Foods such as soybean flour, tapioca flour, rice, corn, buckwheat and potatoes are usually safe for people with celiac disease. See below for more information regarding a gluten-free diet.

Why Follow a Gluten Free Diet?

* Even if there are no obvious symptoms, celiac disease can cause severe vitamin and nutritional shortages, since the intestines may not be able to absorb important nutrients if gluten is being eaten.

* Rates of certain cancers of the gastrointestinal tract are much higher in people with celiac disease, and there is evidence that this risk is decreased with a gluten-free diet.

* People with active celiac disease are at increased risk for other auto-immune conditions, (such as diabetes mellitus type 1, Graves disease and Hashimotos thyroiditis) especially those with continued gluten exposure.

* Mothers with untreated celiac disease are at increased risk for having a low birth weight baby.

How to Follow a Gluten-Free Diet? First, reading all labels on prepared foods is key. Do not eat any foods that contain the following:

* Hydrolyzed vegetable protein

* Flour or cereal products

* Vegetable protein

* Malt and malt flavorings

* Starches (unless specified as corn starch, which does not contain gluten)

* Various flavorings, which can be derived from cereals containing gluten

* Vegetable gum

* Emulsifiers, stabilizers derived from cereals containing gluten

Next, especially when eating at a restaurant, avoid the following:

* Breaded foods

* Creamed foods

* Meatloaf and gravies

The following are good choices for a gluten-free diet:

* Broiled or roasted meats (beef, poultry, fish)

* Plain vegetables

* Plain salads

* Potatoes (white, sweet, yams)

* Corn

* Rice

* Beans

* Fruits

* Breads and baked goods made from alternative flours (rice, soy, tapioca, arrowroot, potato)

* Breakfast cereals containing only rice, corn, grits or hominy (Such as puffed rice). Some people with celiac disease may tolerate oats as well.

Are There Other Advice Concerning Nutrition?

It is a good idea to see a dietician or nutritionist on a regular basis to ensure that your gluten-free diet is well balanced and meeting nutritional needs. Your doctor may also prescribe various vitamin supplements to make up for any nutritional deficiencies. Since bone loss is a common problem in people with celiac disease (due in part to vitamin D deficiency), frequent monitoring with bone density scans is recommended.

Consider buying a cookbook with gluten-free recipe ideas, and visit various sites specializes in the support of people with celiac disease.

DISCLAIMER: The information contained in this article is for educational purposes only, and should not be used as a substitute for personal care by a licensed physician. Please see your physician for diagnosis and treatment of any concerning symptoms or medical condition.

Maja Maartens is highly accustomed with gluten allergy on a personal level and she has written numerous in dept articles on the subject. For an comprehensive and meticulous explaination on gluten allergy symptoms and how to live gluten free life visit her website.

I really enjoy going out to eat sometimes with my wife and/or my friends. Good times and good conversation is healthy for anyone. There is one particular friend I have, however, that is a bit challenged when trying to pick a place to eat.

This friend suffers from migraine headaches. She has spent most of her life dealing with migraines but they became especially bad after menopause. She then began to notice that certain foods caused her headaches to become more frequent and severe after eating them.

As a health researcher (and her friend) I asked her to write down the list of foods she thought caused the migraines. This list was extensive. Though my friends reaction to the foods and the migraines that followed werent exactly a food allergy, the result was very similar.

It just so happens that within the last two decades, the number and severity of migraines in both children and adults have increase exponentially. One of the ideas behind this increase is that there has been a radical change in diets.

Although every migraine sufferer is different, there is a list of common trigger foods that have been known to cause migraines. These foods are: fried foods, ice cream, yogurt, sour cream, pork, seafood, seafood, alcohol (especially red wine), food additives such as MSG, asparatame (found in many diet soft drinks), food dye, aged cheese, citrus fruits, chocolate, nuts (especially peanuts), cured meats, fatty foods, vanilla flavoring (due to the alcohol), and caffeine. Caffeine drinkers may also notice migraines by withdrawing from drinking caffeine every day.

Try eliminating a food item from your daily diet and reintroducing it several days later (longer if your migraines are less frequent). If the migraines return, then you may have found your “trigger”. While everyone is different, this is a good way to deduce which foods cause your migraines.

So, we know which foods can cause migraines, but which foods can actually help them? Research has shown that eating a diet consisting primarily of unprocessed foods can help to keep those migraines away. While this is not a cure to migraines, it certainly can help them.

Calcium rich foods such as kale, broccoli, and spinach, wheat, oatmeal, ginger, garlic, and fish (and fish oils) all have been shown to have an impact in the fight against migraines.

Always remember “all things in moderation” when changing your diet, whether it is for helping migraines or anything else. Never dramatically change your diet.

Getting a full eight hours of sleep a night is a good way to ward off migraines. Also, daily exercise is another good idea as it delivers oxygen-rich blood to your brain. Oxygen deprivation in your body is thought to be the cause of most headaches.

I also highly recommend my Migraine and Headache program. A great percentage of people who have tried this program have found fantastic results. My programs are all natural, so say goodbye to nasty side effects of medicine that may just cause a rebound headache!

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