ingredient information
Protein Hydrolyzed
AAA
Hydrolyzed: A protein obtained from various foods (like soybeans, corn or wheat), then broken down into amino acids by a chemical process called acid hydrolysis. Hydrolyzed plant or vegetable protein is used as a flavor enhancer in numerous processed foods like soups, chilis, sauces, stews and some meat products like frankfurters. Hydrolyzation of protein inevitably creates some (processed) free glutamic acid (MSG). Any ingredient labeled \"Protein,\" such as hydrolyzed protein, soy protein, textured protein, protein fortified, to name just a few, contain processed free glutamic acid (MSG.) Monosodium Glutamate Monosodium Glutamate (MSG) is used in foods as a flavor enhancer while not providing their own separate flavor. Monosodium Glutamate (MSG) is considered an excitotoxin, a substance that overstimulates neurotransmitters in the body. The exitotoxic process plays a major role in many life-threatening maladies: strokes, brain injury, brain tumors, degenerative brain diseases (Alzheimer\'s, Parkinson\'s and Lou Gehrig\'s disease,) meningitis, neurological Lyme disease, encephalitis, schizophrenia, depression, bipolar disorder, addiction behaviors, multiple sclerosis and there is growing evidence that excitotoxins play a central role in autism.
Blaylock, Russell. “Food Additives: What You Eat Can Kill You.� The Blaylock Wellness Report 4 (Oct. 2007): 3-4. Print.