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http://www.border-terriers.nl/spikes-di ... iling.html
Ik heb me nooit verder in de glutamaten verdiept omdat het met Spike beter ging Maar wat zij mailt en de website is dermate interessant dat ik me er nu verder in ga verdiepen. Het zou de verklaring kunnen zijn waarom Spike het op 'unprocessed food'[kan niet op een goede NL vertaling komen] zo goed doet. Ik vind het een eyeopener en misschien weer een stapje dichterbij de oplossing van het krampraadsel.
Perhaps my glutamate intolerance is similar to the dogs'. I saw your letter from the doctor post regarding Glutamate. That is my intolerance. I have an intolerance to "freed" glutamate. That means it is "freed" through the process of manufacture. So I eat only fresh and homemade food myself. Nothing out of a can or box since it is processed. My problem is with proteins boiled down or processed that produce "freed" glutamate. The glutamate molecule is actually changed in the process of manufacture and becomes "free" rather than bound as in nature. Because even high Glutamate foods in nature are fine for me unless they have been overcooked (thereby changing the molecule).
Example of this is Soy beans. I can eat all Westbrae brand canned beans because the ingredients are just the beans, water, and sea salt, EXCEPT their soy beans. As we know, Soy beans have a large amount of glutamate. So by the time the dried beans are cooked and put in a can that is too much processing for me to be able to withstand their Soy beans from a can. I can however eat fresh soy beans steamed (light steaming rather than cooking and reducing down as you would to make canned beans) in their shell with no problems.
Since this is the way MSG (Monosodium Glutamate) is made, (boiled down protein) I also can not tolerate MSG. Or any of the other disquises of MSG like Natural Flavors, Autolyzed Yeast, Hydrolized Vegatable protein, maltodextrin, or even "spices".
This is a website that is kind of busy but has a lot of good stuff regarding glutamate intolerance in humans. http://www.truthinlabeling.org/
I have copied this websites' list of ingredients that must be avoided in "human" Glutamate intolerance here.
Thank you again for your reply,
OF PROCESSED FREE GLUTAMIC ACID (MSG)
NAMES OF INGREDIENTS THAT CONTAIN ENOUGH MSG
TO SERVE AS COMMON MSG-REACTION TRIGGERS
The MSG-reaction is a reaction to free glutamic acid that occurs in food as a consequence of manufacture. MSG-sensitive people do not react to protein (which contains bound glutamic acid) or any of the minute amounts of free glutamic acid that might be found in unadulterated, unfermented, food.
These ALWAYS contain MSG
(any protein that is hydrolyzed)
Hydrolyzed corn gluten
Natrium glutamate (natrium is Latin/German for sodium)
These OFTEN contain MSG or create MSG during processing
Natural pork flavoring
Bouillon and Broth
Natural chicken flavoring
Soy protein isolate
Natural beef flavoring
Soy sauce extract
Whey protein concentrate
Soy protein concentrate
Whey protein isolate
Anything protein fortified
Flavors(s) & Flavoring(s)
Anything enzyme modified
(the word "seasonings")
The not so new game is to label hydrolyzed proteins as pea protein, whey protein, corn protein, etc. If a pea, for example, were whole, it would be identified as a pea. Calling an ingredient pea protein indicates that the pea has been hydrolyzed, at least in part, and that processed free glutamic acid (MSG) is present. Relatively new to the list are wheat protein and soy protein.
Disodium guanylate and disodium inosinate are expensive food additives that work synergistically with inexpensive MSG. Their use suggests that the product has MSG in it. They would probably not be used as food additives if there were no MSG present.
MSG reactions have been reported to soaps, shampoos, hair conditioners, and cosmetics, where MSG is hidden in ingredients that include the words "hydrolyzed," "amino acids," and "protein."
Low fat and no fat milk products often include milk solids that contain MSG. Low fat and no fat versions of ice cream and cheese may not be as obvious as yogurt, milk, cream, cream cheese, cottage cheese, etc., but they are not an exception.
Protein powders contain glutamic acid, which, invariably, would be precessed free glutamic acid (MSG). Glutamic acid is not always named on labels of protein powders.
Drinks, candy, and chewing gum are potential sources of hidden MSG and of aspartame and neotame. Aspartic acid, found in neotame and aspartame (NutraSweet), ordinarily causes MSG type reactions in MSG sensitive people. Aspartame is found in some medications, including children's medications. Neotame is relatively new and we have not yet seen it used widely. Check with your pharmacist.
Binders and fillers for medications, nutrients, and supplements, both prescription and non-prescription, enteral feeding materials, and some fluids administered intravenously in hospitals, may contain MSG.
According to the manufacturer, Varivax–Merck chicken pox vaccine (Varicella Virus Live), contains L-monosodium glutamate and hydrolyzed gelatin both of which contain processed free glutamic acid (MSG) which causes brain lesions in young laboratory animals, and causes endocrine disturbances like OBESITY and REPRODUCTIVE disorders later in life. It would appear that most, if not all, live virus vaccines contain MSG.
Reactions to MSG are dose related, i.e., some people react to even very small amounts. MSG-induced reactions may occur immediately after ingestion or after as much as 48 hours.
Note: There are additional ingredients that appear to cause MSG reactions in ACUTELY sensitive people. A list is available by request.
Remember: By FDA definition, all MSG is "naturally occurring." "Natural" doesn't mean "safe." "Natural" only means that the ingredient started out in nature.
Since I have such an intolerance to Glutamate, I feel that dietary freed glutamate is not good for anyone, at least anyone (or dog) with a sensitivity. Our bodies produce Glutamate and we need a certain amount for life. We need a certain amount of glutamate to make the neurons in our brains communicate, it does so by exciting our neurons, but too much excites our neurons to death causing various symptoms in various people. Our bodies make additional glutamate under stress, and we have Glutamate up-take receptors to get rid of glutamate too. But somewhere in this delicate mix, those of us which are sensitive, become overwhelmed with dietary glutamate freed through processing.
A very interesting thing is that anti-glutamate drugs are given for seizers and neurodegenerative diseases like Parkinson's and ALS. For myself, I feel like one of these would be my ultimate end had I not found my sensitivity as early as I did. I learned a lot from a book called "Excitotoxins, the taste that kills" by Russell L. Blaylock, M.D.
This link is interesting about the anti-glutamate drugs for seizers and neurodegenerative diseases => http://www.truthinlabeling.org/glutamate-blockers.html
Another interesting thing is that there is a Glutamate Association to support Glutamate in our foods -- probably large lobbyist group. I will warn you that it is seemingly very controversial that dietary Glutamate can produce any harm to anyone, with the Glutamate Society promoting "studies" "proving" that it can not. But I am living proof that it is very painful to me and maybe our little doggies are too. I am totally symptom free when I do not accidently ingest any freed glutamate.
Also if you notice the list I sent you. Glutamate is in everything with those hidden names on the list. And believe me, if you are one of us with the intolerance, at the beginning when you first learn of this and still have a lot of dietary glutamate in your body, the tiniest amount of it will cause your symptoms. When you have been off of the "freed" glutamate for a while (years), you can accidently get a tiny, tiny bit and maybe not get your symptoms. It is also cumulative. Like maybe you can eat a cracker with "malted barley" low on the ingredients list one day and not have any symptoms, but if you eat one the next day also you will get your symptoms. It is also dose dependent. If I accidently get a tiny-tiny amount the symptom will be mild. If I get a small amount the symptom will be worse. If I ate a larger amount, say a four inch square of lunch meat with "natural flavors" in it, I would get very severe symptoms.
You can see why I have fed my dogs a BARF diet when I can't even eat "malted barley", a sweeter in almost all bread products and I have seen it in most doggie treats too. (I never buy that one for my dogs.)
Just a little more info, hope some of it may help.
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