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Hydrolyzed Protiens

Posted on 2010-04-26 at 4:46 p.m..

"The chemicals in processed food cause cancer. The cure is obvious, but nobody really wants to find it. The cost of eliminating the causes of cancer is more expensive than using more pharmaceutical chemicals to depress the symptoms. It's not personal, it's just business." -John Galt (March 12th 2010)

Remember: By FDA definition, all MSG is "naturally occurring." "Natural" doesn't mean "safe." "Natural" only means that the ingredient started out in nature.

Hydrolyzed Vegetable Protein

The U.S. Food and Drug Administration ran some tests on equipment at the Basics Food Flavor plant in Las Vegas and found traces of salmonella. The equipment might have contaminated an ingredient that's used in a wide variety of food products � hydrolyzed vegetable protein.

What is hydrolyzed vegetable protein?

It's a "flavour enhancer" used in processed foods like soups, chili, sauces, gravies, stews and some meat products like hot dogs. It's in some dips and snacks like potato chips and pretzels.

You'll also find it in some mass-produced vegetarian products made of soy.

Hydrolyzed vegetable protein (HVP) is produced by boiling foods such as soy, corn, or wheat in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid breaks down the protein in vegetables into their component amino acids.

Hydrolyzed Vegetable Protein (HVP), is sometimes called Hydrolyzed Plant Protein (HPP). There are two kinds of HVP and HPP - light and dark. The light is often used in poultry, pork and vegetable products. The dark is found in products such as sauces, gravies, stews, processed meats and hot dogs.

One of the amino acids in the dark-coloured liquid that's left is glutamic acid. Consumers are more familiar with glutamic acid in the form of its sodium salt � monosodium glutamate, or MSG.

A similar product � derived from dairy products � is hydrolyzed whey protein.

The same issues that come from MSG also are likely to come from HVP.

People who are sensitive to MSG or HVP will rapidly develop headaches, rapid heart rate, nausea, chest pain and facial pressure or tightness.

Even though HVP may contain 10% to 30% MSG, products that contain HVP do not have to be labeled as containing MSG. Product labels have to identify MSG as an ingredient only when it is directly added to food. It does not have to be identified as an ingredient when it is a byproduct of another process.

How do I know if I need to be careful about how much MSG I consume?

Technically everybody will react poorly to MSG, but few people will make the connection between what it is they are eating and the symptoms they experience. There are several reasons for this; firstly, most people don't recognize that muscle cramps, sensitivity to temperature, sweating, skin flakiness, dizziness, burps, headaches and every other aliment you can possibly think of can be caused by what you eat, and more than half the time by far, it is.

People who exercise regularly and have fit bodies will efficiently remove much of the toxins from their body, especially if they dance, do martial arts, play sports or do yoga. This can't overcome everything you eat, but it can entirely overcome a small amount of toxins.

People who eat a lot of raw vegetables, or super foods will build a strong immune system and have plenty of enzymes to break down their food correctly. If you're eating four or more servings of raw vegetables a day, then you will also easily expel a small amount of toxins.

If you combine eating four or more servings of raw vegetables with a lot of exercise, then you may have never noticed your own reactions to a few things that you may eat that contain MSG or High Fructose Corn Syrup or Aspartame because your body has the equipment to fight off the poison that you're eating.

Some people however, despite exercise and raw fruits and vegetables have genetics that make it hard for them to handle even tiny doses of poisons and will only function at a average or above level by expelling all toxins from their diet, which is what I, Phoenix, personally had to do.

But what is hydrolysis?

According to Wikipedia; Hydrolysis is a chemical reaction during which molecules of water (H2O) are split into hydrogen cations (H+) (conventionally referred to as protons) and hydroxide anions (OH−) in the process of a chemical mechanism.[1][2] It is the type of reaction that is used to break down certain polymers, especially those made by step-growth polymerization. Such polymer degradation is usually catalysed by either acid, e.g., concentrated sulfuric acid (H2SO4), or alkali, e.g., sodium hydroxide (NaOH) attack, often increasing with their strength or pH.

What do I need to watch out for when avoiding hydrolyzed things?

From Truth In Labeling;

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 from 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 and/or contain Carrageenan, guar gum, and/or locust bean gum. 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 processed free glutamic acid (MSG). Amino acids are not always listed on labels of protein powders.

Drinks, candy, and chewing gum are potential sources of hidden MSG and/or 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 in the United States. 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 some ingredient that contains 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. The time lapse is typically the same for any one individual.


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