Reveals Dangers use MSG

Monosodium glutamate or MSG is often used in various dishes to enhance the flavor. However, many believe that excessive use of MSG can lead to health problems.

We know a flavor enhancer monosodium glutamate or by name (MSG) is a food additive that has been used for decades to improve the taste. This is usually used in many types of foods and processed meats. MSG consists of glutamic acid and salt. This material is often associated with negative effects that could interfere with the nervous system of the brain. In fact, in high doses can cause epileptic seizures, as reported by FoxNews.

Indeed, not much research that supports the idea that MSG causes adverse reactions in those who eat them. But over the years, many people who eat foods containing MSG additives are claiming they are suffering from headaches, numbness, sweating, heart palpitations, nausea and fatigue. This reaction is known as MSG symptom complex. Typically, symptoms of mild nature and often do not require medical attention. Even so, it still interfere with your health.

For that reason, it is important for you to control your intake of MSG. Because, if left much longer, you may regret later on

Danger Effect of Use of MSG:

A. Chinese Restaurant Syndrome
In 1968, dr. Ho Man Kwok found the disease in patients whose symptoms are quite unique. The neck and chest hot, shortness of breath, accompanied by dizziness. Patients that have this condition after eating Chinese cuisine in the restaurant. Chinese cuisine is the most widely accused of using MSG. Thats why someone experienced similar symptoms after eating a lot of MSG called Chinese Restaurant Syndrome.

How to MSG can cause symptoms above, is alleged to date. But it is expected to cause vitamin B6 deficiency due to the formation of alanine from glutamate have problems when absorbed. It is said that eating 2-12 grams of MSG one meal can already cause these symptoms. As a result, it is not true because fatal in 2 hours Cinese Restaurant Syndrome is gone.


B. Network Brain Cell Damage
Research results Olney St. Louis. In 1969 he conducted research on young mice. These mice given MSG as much as 0.5 to 4 mg per gram of body weight. The result of this poor rats suffered brain damage. However, subsequent studies showed that administration of MSG mixed in food showed no symptoms of brain damage.

Glutamic acid enhance signal transmission in the brain, gamma-amino aminobutrat down. Therefore, excessive MSG consumption in some individuals can destroy the equilibrium between the increase and decrease in signal transmission in the brain (Anonimous 2006).

C. Cancer
MSG causes cancer right there if we look at it from the point of view below. Glutamate can be formed due to heating pyrolysis with high temperature and long time. pyrolysis is highly carcinogenic. Yet another protein dish that MSG was not added, can also form carcinogenic compounds when heated to high temperatures for a long time. Because the amino acids making up the protein, such as triptopan, penilalanin, lysine, and methionine can also undergo pyrolysis of the study was clearly very influential way of cooking.

D. Allergy
MSG does not have the potential to threaten the health of the general public, but also that hypersensitif or allergic reactions from consuming MSG can indeed occur in a small part of the consumer. Some researchers are even inclined to think seems to cause glutamate is not an effective compound, but the symptoms are likely caused by the metabolism of compounds such as GABA (Gama Amino Butyric Acid), serotonin or even by histamine (Winarno 2004).

Conclusion
MSG gives savory and delicious in a variety of dishes, even if the dishes were not actually provide meaningful savory flavor. MSG is safe for consumption as far as not excessive. Although considered safe, MSG should not be given to people who are experiencing brain injury due to stroke, hit, hurt, or neurological disease. Consumption of MSG causes accumulation of glutamic acid in brain tissue that can result in paralysis. Safe limits ever issued by the World Health Organization (World Health Organization), MSG intake per day should be about 0-120 mg / kg body weight.

Doctors use eggs to reverse egg allergies in kids

First peanuts, now eggs. Doctors have reversed allergies in some children and teens by giving them tiny daily doses of problem foods, gradually training their immune systems to accept them.

 

In the best test of this yet, about a dozen kids were able to overcome allergies to eggs, one of the most ubiquitous foods, lurking in everything from pasta and veggie burgers to mayonnaise and even marshmallows. Some of the same doctors used a similar approach on several kids with peanut allergies a few years ago.

Dont try this yourself, though. It takes special products, a year or more and close supervision because severe reactions remain a risk, say doctors involved in the study, published in Thursdays New England Journal of Medicine.

"This experimental therapy can safely be done only by properly trained physicians," says a statement from Dr. Anthony Fauci, director of the National Institute of Allergy and Infectious Diseases, the federal agency that sponsored the study.

It didnt work for everyone, and some dropped out of the study because of allergic reactions. But the results "really do show there is promise for future treatment" and should be tested now in a wider group of kids, said the studys leader, Dr. A. Wesley Burks, pediatrics chief at the University of North Carolina, Chapel Hill.

More than 2 percent of young children have egg allergies, suffering wheezing and tight throats or even life-threatening reactions if they eat any egg, Burks said. Many will outgrow

this by age 4 or 5, and more will by the time they are teens, but 10 to 20 percent never do. The big worry is that these kids will eat eggs as an ingredient in a food they dont realize contains them, and have a severe reaction. Training a childs immune system to tolerate even small amounts of egg to prevent this was the goal of the study.

It enrolled 55 children ages 5 to 18. Forty were given tiny daily amounts of powdered egg white, the part that usually causes the allergy. The other 15 were given cornstarch - a dummy treatment - for comparison. The amounts were increased every two weeks until kids in the treatment group were eating about one third of an egg each day.

They periodically went to their doctors to try eating eggs. They failed the test if a doctor could see any symptoms such as wheezing.

At about a year, none receiving the dummy treatment passed the egg challenge. Those on the egg white powder fared better.

"At the end of the year, half of them passed. At the end of two years, 75 percent of them passed," Burks said.

Next, he went a step further, to see if participants could maintain tolerance without the daily powder. Those who passed the second test stopped using the powder, avoided eggs entirely for four to six weeks, then tried eating eggs again as they wished. Eleven of the 30 kids were able to do this with no problem.

The treatment worked for 10-year-old Nicholas Redmond of Huntersville, N.C., near Charlotte. Avoiding eggs has been "a huge problem," said his father, Chris Redmond. Now Nicholas has some egg nearly every day to maintain his tolerance, which his father finds terribly ironic.

"You spend 2 1/2 years avoiding eggs" and now have to make sure he gets some, Chris Redmond said.

Nicholas said the hardest part of his allergy was turning down birthday treats at school.

"I would say no thank you and I had this little treat box with stuff filled for class parties," he said.

Now, "I can have eggs in cake and cookies" - if they dont contain peanuts, he said. Hes also allergic to those, and will start sensitization therapy for peanuts next month.

Source : http://www.dailynews.com