Excitotoxins The Taste That Kills - Book

Excitotoxins The Taste That Kills - Book

In his first book, written in 1994, Dr. Blaylock discusses the toxic effects of a number of food additives, including MSG (monosodium glutamate), aspartame and L-cysteine. These chemicals are added to a broad number of foods as a taste enhancing substance. In many cases several of these brain toxic additives are combined with foods to give them a delicious taste. They are particularly targeted toward young people, and as he shows, the developing brain is 5X more sensitive to the toxic effect than is the adult brain.

The mechanism by which these food additives damage the brain is called excitotoxicity, a mechanism in which certain brain cells are excited to death. Most people have never heard the term excitotoxicity, but today, neuroscientists consider excitotoxicity to be the central mechanism in a wide number of diseases, including strokes, neurodegenerative diseases (Alzheimer’s dementia, Parkinson’s disease and ALS), heavy metal toxicity (mercury, lead, cadmium and aluminum), infectious brain diseases (encephalitis and meningitis), autism, brain trauma and multiple sclerosis.

This book goes into detail, not only concerning the excitotoxic process, but also what you can do to protect you and your loved ones from excitotoxicity.
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