Dr Russell Blaylock: Excitotoxins – The Taste That Kills

 

Dr Russell Blaylock, a retired neurosurgeon, and author of the book Excitotoxins: The Taste That Kills gives a talk on compounds called excitotoxins. Excitotoxins such as monosodium glutamate (MSG), hydrolyzed vegetable protein, and aspartame are being added to almost all processed foods. There is a substantial amount of evidence that excitotoxins play a critical role in the development of several neurological disorders.

 

Excitotoxins are proteins which excite brain cells and cause them to die. Other excitotoxins include aspartame and mercury. Excitotoxins such as monosodium glutamate (MSG), hydrolyzed vegetable protein, and aspartame are being added to almost all processed foods. There is a substantial amount of evidence that excitotoxins play a critical role in the development of several neurological disorders.

 

 

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