One guy’s gleanings on headaches, neurological funk, inflammation, delayed food allergies, the immune system, the digestive system, and parasites

By cthaun[at]hotmail[dot]com

 

Disclaimer and Warnings   

I offer this account in the hope that it may help others.  But what I say helped me is not guaranteed to help you and is not meant to replace your reliance on your professionals health providers.  So use this information at your own risk.  This case study in no way makes me responsible for anyone else’s heath or lack thereof.  I am not a doctor of any stripe.  I was just desperate enough to not give up on researching and troubleshooting the problems which were ruining my life.  I will claim to be better than average at research and troubleshooting.    I offer this information without any guarantees of correctness.  I offer it in the hope that this information may help others who have been forced to become their own doctors.  I hope it may give doctors and medical researchers more impetus and openness to test out various things that perhaps aren’t getting the attention they may deserve.   

Also be warned that you might read some things on this page which might be a bit grotesque.

 

Contents:

Overview  | Suppressing the Symptoms | Symptoms Suppressing Me | Disoriented Ignorance |

IgE Allergy Testing | Glutamates & Tyramines | MRT Test | Leaky Gut Theory | Probiotics |

Intestinal Parasite Test |  Blasto | Conclusion |  FAQs | Additional Links

 

Overview

 

This webpage is a chronological account of my three-year journey driven by a wicked headache from ignorance and suffering to some insights and health. 

The human immune system can develop serious but delayed reactions to various foods.   The inflammation produced by those reactions can cause wicked headaches and other neurological symptoms (what I affectionately call “neurofunk”). 

Good testing exists which can help a person learn to modify their diet in a way that can keep immune response to a minimum. 

Avoiding foods high in liberalized glutamate (like MSG and soy), foods high in tyramines (like beer, cheese, yeast), caffeine and any food ingredients that are hard to pronounce are good ideas too.  Most headaches can probably be controlled by radical dietary changes I suspect.  But avoiding foods may just ultimately be a helpful way to avoid symptoms rather than treat the root cause. 

The leaky gut theory is probably the best theory available at the moment to explain a large part of the mystery of how food allergies begin to develop.  Supposedly 70% of the immune system is in the gut. 

Candida (yeast/fungus) overgrowth in the gut is one great candidate for the cause of immune-compromise and intestinal permeability.  Candida infections can be very difficult to beat for an immuno-compromised person.  I suggest fasting as the thing that worked best for me to eliminate my candida problem.  But even this was insufficient to fully treat root cause for me.   An amoebic parasite in the gut named “Blasto” (blastocystis hominis) is another serious but controversial candidate for immuno-compromise and intestinal problems.  It is very difficult to defeat but I was able to eliminate it with a combination of three specific anti-protozoan antibiotics.

 

2003 - Suppressing the Symptoms

 

I used to be one of those lucky ones who never had headaches.  As I entered my 30s my health began to decline and that luck ended.   I turned 30 in the year 2003.  I was working a desk job, eating the SAD (Standard American Diet) with very little self-control, was at least 30 pounds overweight, not exercising.  My energy levels dropped and mental fog increased.  My brain wasn’t working as well as it used to.   And why was I constantly sneezing?  Little headaches began to become a common occurrence.  

But it all seemed ultimately manageable with OTC drugs.  The OTC drugs helped me survive for two or three years.   Ibuprophen seemed to do a fine job of nipping my headaches in the bud.   Prescription pseudofedrine and Allegra-D seemed to compensate well for my swollen nasal passages and clear out the constant mental fog.   Caffeine and sugar seemed to help boost my energy after a day at work.  I didn’t’ like becoming dependent on these drugs but finding my way back to health would have to wait while I focused my attention on career stability as a contractor in a capricious industry.

Whenever I caught a cold or flu it seemed like it would take an entire month for me to fight it off.   I tended to assume that this was a “sinus infection” and would seek antibiotics to counteract this.  In retrospect, I probably didn’t have sinus infections that often and should have avoided antibiotics—especially since I had no concept of probiotics. 

In 2006 I decided my main problem must be that I was overweight and just needed to start “eating right” and exercising again.  With the help of Nutrisystem I dropped 20 lbs and re-learned self-control and portion-control.  I think this also helped me break some addictions to some foods and food additives.  I had been addicted to certain foods.   I don’t think addiction is an exaggerated choice of words.   My felt need for Mexican food at least once per week, for example, was probably more than just a psychological thing.  I now think there was also a biochemical addictive component to that need which only an interruption of habit could break.   But I digress.    Fascinating to me was the unexpected and ironic fact that the healthier my eating choices were, the worse my symptoms seemed to become.  In the clarity of retrospection, this makes sense.   For breakfast I had begun eating kashi cereal and milk regularly.  But kashi is incredibly high in soy protein and I had no idea that my immune system had by this time become very reactive to soy proteins and even soy oil.   I had begun eating more salads but had no idea that I was allergic even to the soy oil in the salad dressing and highly reactive to tomato and cabbage.  I had traded junk food for lean chicken and rice and had no idea that I was reactive to both chicken and rice.  I began drinking V8 juice (mostly tomato juice) regularly and had no idea at the time that my immune system had already come to despise tomato.

I knew I had a big allergy problem but I had no idea it was food allergies.  In my ignorance, when I thought of food allergies I could only think of the immediate reactions that some people have to peanuts.   Someone allergic to peanut eats a bit of peanut and begins reacting visibly within 15 minutes or an hour, right?   That was the extent of all I knew about food allergies at the time.   So I assumed wrongly that my problem was with airborne allergens like pollen and mold and dust.  I visited pollen.com every day to try to learn what pollens were driving me crazy.  But there was no consistency.  I had no concept of “delayed food allergies/sensitivities.”  I had no concept of IgE and IgA and IgG.   I was ignorant and misguided.

 

2007 - Symptoms Suppressing Me

 

In July 2007 my little manageable headaches gave way to one truly wicked headache.   Tylenol and ibuprophen and Excedrin no longer offered me any noticeable relief.   What kind of super headache is this?   And the pain went on for many days (30?  40?) all day and all night.   Now that got my attention.  There was no longer any option for putting it off.   It finally became my top priority in life.  It became a matter of survival. 

The headache wasn’t as intense and as debilitating as some migraines tend to be.  It was very uncomfortable but rarely excruciating.  It just felt like there was a squid sitting on the crown of my head and wrapping its eight tentacles tightly over my skull and up even into the roof of my mouth.  As for acute pain, the squid seemed to have plunged its sharp beak plunged into one parietal lobe of my brain and it would sit there all day every day gnawing on that part of my brain. 

       

The thing that was driving me crazy was how it just never would go away.  I was powerless to make it stop.  This relentless factor is what began to lead to some suicidal thinking.  

Disoriented Ignorance

Now how is anyone supposed to figure the root cause of such a headache out?   I’m the type who likes to try to be his own doctor and research and experiment his way to root cause and solution.  It’s what I have done for a living with computers and computer networks for the last ten years and it’s what I naturally am inclined to do.  I’m a troubleshooter.   But troubleshooting a headache is a daunting task.  Dr. Mark Hyman in his ultramind.com advertisements suggests that there are 35 basic possible causes for headaches.   I’ve heard some neurologist suggest there are 40 kinds of headaches in the migraine category alone.   If you search the www for the causes of headaches you’re likely to add a thousand more possibilities--cell phone use?  Microwave oven use?  Plastics?   Alien abductions?  Electrical lines? Fillings in your teeth?   To make things worse, my headaches didn’t seem to fit any of the traditional categories.   But it also felt like a somewhat fiery embrace, like the chemical sting of a jellyfish.   Sometimes that jellyfish sting sensation would travel down both of my arms to my wrists.  What kind of headache is this? 

Before seeing a doctor I fasted (no food, only water) for five days.  I did this in the attempt to find out if the headache could be food related.  It didn’t relent and so I wrongly assumed that it must not then be food related.  (In retrospect I know that if I had fasted for 10 or 12 days I am sure all the symptoms would have abated.) 

The first doctor (a general practitioner) I went to ordered a catscan of my brain (which turned up nothing unusual).  He said my thyroid function seemed fine.   I passed his basic neurological testing.    Other than high cholesterol and low vitamin D levels, my blood work seemed fine.   His conclusion was that I probably just needed to exercise more and avoid stress.  Avoid stress?  Nice thought.  Yah, I’ll just quit my job and move to an uninhabited tropical island where I can pick all my food off of trees.   Sure.

He assured me that I did not have a sinus infection (which was my theory at the time) but seeing the dark circles under my eyes and recognizing them as evidence of allergic reaction he prescribed allegra and nasonex for me.  Apparently he too had an inadequate understanding of food allergies.  He parroted the conventional medical wisdom that says it is a only an urban myth to associate allergies and headaches.  Allergies don’t cause headaches?   I began to question that conventional wisdom.   It could be generally true but I was starting to think I must be an exception.  Regarding the vesicles on the soles of my feet he recommended an antifungal.   None of this feedback was helpful to me.  So onto the next doctor.

 

IgE Allergy Testing

The second doctor I went to was an ENT who also specialized in allergy testing and asthma.   All I knew was that I had one wicked, unrelenting headache and I also had a long-lived allergic response.   This second doctor judged immediately from the dark circles under my eyes that I was suffering from substantial allergic response.   But he too agreed with the conventional wisdom that allergies aren’t normally associated with headaches.   He didn’t think he could help out much with the headache but he could at least begin to address the allergies.  He had his nurse inject 50 different foods into my epidermis to see what my immune system would respond to.  This was the Intradermal Allergy Test (part of the larger category known as Skin Allergy Test).  

I reacted to ten of the foods.  In response to my proving reactive to soy, the doctor wisely told me also to avoid anything with a label that included “natural flavors” a dozen other names soy typically goes by.  He also warned me to avoid processed foods and MSG as best I could.  This would soon prove to be life-saving advice for me.  It gave me my first breakthrough, my first clue and eventually gave me my first bit of relief.   Within two weeks of avoiding the foods the test had said I was reactive to my headache subsided.  There was light at the end of the tunnel.   I knew with confidence that my main health problems were somehow related to the foods I was eating.   My education had begun.  I was optimistic and determined that I could control it by dietary means.   This information gave me what I needed to survive again.  With this powerful information I was able to keep my doing my job and able to not think about how to cut my life short (suicide).  This was a very good start for me.  A very, very good start.

This doctor also gave me a blood test of some kind to determine if I was reactive to various pollens, dust, molds and such.  That test came back saying I was allergic to everything.   He suggested that the test was skewed because of my high cholesterol.  Maybe.  I dunno.  Maybe I was reactive to everything.   I knew that I had been suffering from a near constant allergenized condition for several years.   I decided not to bother with the bi-weekly shots that the allergenist offered.  I didn’t want to treat the symptom; I wanted to find and solve root cause.   I wanted to use the symptoms to help guide me closer to the cause.

But the list was incomplete.  So was my level of relief.  Using my first list of foods and food additives to avoid improved my quality of life to the point where I could survive.  But I wasn’t thriving. There were some things that I’d eat which even in small quantities would give me headache episode that could last anywhere from three to twelve days. 

 

Glutamates & Tyramines

I made the research of headaches and inflammation and immune response my main hobby.  The following three resources helped me decide to eliminate foods that were high in freed glutamate (examples: MSG, soy, etc.), tyramines (aged cheeses, beer, ripe banannas), aged foods, and yeast:

·        David Buchholz, a neurologist at Johns Hopkins University School of Medicine and author of Heal Your Headache. Among other things he recommends a diet low in foods that are high in freed glutamate.

·        Adrienne Samuels, Ph.D., Experimental Psychologist by training, Cofounder of the Truth in Labeling Campaign, and author of The Toxicity/Safety of Processed Free Glutamic Acid (MSG) A Study of Suppression of Information. 

·        The National Headache Foundation  - This group emphases the low-tyramine diet.  This has immense overlap with the low-glutamate diet.

 

This input was very helpful to minimize my inflammation and headaches through dietary change.  Very helpful.  I’m very thankful for the lessons learned and improvements seen.  But it still wasn’t enough.  I was still barely surviving.

The FDA says that they could find no relationship between MSG and headaches in their studies.  There are many people who would disagree with them.  I’m not very impressed with the FDA in general but I think I’ll side with them on this one for now.  My best guess is that the FDA may be mostly right on this one--but not perfectly right.    My theory is that the FDA did their testing on the wrong segment of society.  Maybe they should have tested Americans who have high levels of immune response.  Perhaps in some people the constant condition of inflammation over time compromised (made permeable) some portion of the so-called blood-brain barrier?   Suppose in some people MSG can cross the blood brain barrier before it is metabolized and cause glutamate cascades in the neurons which in turn produce headaches in a way that is similar to how ecliptics brains go into seizures as a survival mechanism?   I don’t know how scientists could test this theory or how the blood brain barrier (bbb) could even be properly probed.  But a theory like this could explain why I get a nasty headache that starts within 72 hours of consuming MSG and lasts for up to twelve days.  And it could explain why most people (including me five years earlier) can tolerate MSG.  Ahh, but it’s just a theory.  If you’re into medical research and testing, I’d recommend repeating testing with MSG (or liberalized glutamate) on people with food allergies, on people with compromised blood brain barriers, and on people who actually report getting headaches after eating Chinese food or soy sauce or such. 

The third doctor I went to was a neurologist.   One wall of his office was covered with impressive diplomas from several impressive universities.  He said that this head pain I was suffering from wasn’t a migraine technically but he’d try to treat it like a chronic migraine anyway.  He didn’t have a better guess.  His prescription for Topamax (which affects GABA and glutamate in the brain) didn’t do anything for me.  I suppose that supports the idea that maybe my headache wasn’t a migraine.  I don’t know.  The MRI scan of my brain he ordered turned up clean.   No obvious organic causes.   Knowing that did give me some relief that at least the cause of the headaches was not something like cancer at least.  But other than that those visits were worthless.

I did ask him what conditions could cause a compromise (increased permeability) of the blood brain barrier and he gave me a pretty conventional answer:   head trauma, epilepsy, etc.   He didn’t have any interest whatsoever in speculating about whether or not several years of systemic inflammation caused by food allergies could lead to an increased opportunity for glutamate to cross the bbb and cause glutamate cascades and spasms of the blood vessels of the cerebral cortex.   He wasn’t open to that theory of mine.   He also wasn’t open to the idea that msg could give me headaches.   He accepted the idea that tyramines, sulfites, and citrus could trigger some kinds of headaches.   But he wasn’t very open minded beyond that regarding food and allergies and headaches.   If you’re a neurologist and reading this, please feel free to send me feedback by email and I’ll consider adding your wisdom here.  

 

2008

 

MRT Test

The fourth doctor I went to was a family practice doctor with a bit of a reputation for thinking outside the box—conventional medicine with a touch of complementary medicine.   The first test he signed me up for proved to be of immense value to my wellbeing.   It is called the LEAP-MRT test, or MRT Test. It rocks!  I wish everyone with any heightened inflammation could get this testing.   Too bad it’s not well known, expensive, and rarely covered by insurance these days!   It was invented by the same doctor who invented the venerable ALCAT test.  It’s a blood test that is sent to a lab where they expose the blood to 150 different foods and food additives to see in a deep and holistic way what the immune system reacts to.  

It surprised me with all sorts of foods that I’m reactive to—things that I could have never guessed.  (Click here to view my MRT results and see what my immune system was reactive to.)   And in my case the results proved to be right on.  Highly accurate.  When I avoided foods I was reactive to, my quality of life and brain function improved.   It allowed me to move from barely surviving to surviving quite well.   When I tested the results by eating what I knew I was reactive to, I paid a harsh price.   I have trouble imagining life without those results.  With the MRT results the list of foods I was eating had decreased to a very few things that were safe for me but my inflammation levels (and therefore my headache levels) decreased to a point where I could usually pass for normal to most observers.

I’d highly recommend the MRT test for people who are struggling with food allergies, any condition characterized by inflammation, and perhaps any other autoimmune/immune-compromised condition.  If my insurance wouldn’t cover the cost of the MRT test I might consider the Alcat or Sage ELISA tests as second and third best alternatives.

1.     MRT Test - 1-888-NOW-LEAP

2.     Alcat

3.     Sage ELISA Test -  1-877-SageLab

If you’re interested, give them a call (or website visit) and ask them if there are any healthcare providers in your area that collect blood samples for this test.  If not, ask them what you need to do when you try to talk your doctor into collecting the blood and sending it off to them.

There are three cautions about the MRT test I might offer.   First, it is expensive and insurance may not cover it.   Second, the mrt test results may possibly give sufferers so much relief from immune response and inflammation that they don’t consider trying to get to root cause for their immuno-compromised condition.  It’s still worth doing of course but then perhaps within two years or so the immune system may have come to despise different proteins from different foods and then perhaps there are even fewer safe foods to eat.  But lowering inflammation is a very good thing.  Medical science is only now beginning to realize how inflammation in the body damages our bodies and is involved in many disease conditions.  Third, I also could suggest that the MRT test occasionally gave me a false sense of confidence.   Take citrus fruits for example.  Most authorities on avoiding headaches will be quick to say that you need to avoid all citrus, for citrus (lemon, lime, orange, grapefruit, etc.) has a reputation as a trigger for headaches.  My MRT results showed that I was highly reactive to lemon, but not to orange or grapefruit.  So I continued eating/drinking orange and grapefruit.   Almost two years later I gave up citrus fruits entirely and noted substantial improvement.

I’m not exaggerating when I say that the MRT test results were a lifesaver for me.  But did its benefits (greatly lowered inflammation) suffice for allowing my body to heal its self?  No.  After a year of religiously obeying my growing list of foods to avoid wasn’t allowing me to thrive.  I was only surviving.  I wasn’t tempted seriously to end my life prematurely anymore but I was still somewhat miserable almost all the time.  Yes, I could live with this.  But is that the best I could do?   I clearly wasn’t healing.  I was still just addressing the symptoms really.  Root cause wasn’t being addressed.  And I was becoming afraid that I was developing allergies to the few safe foods I had left.

If you’re a doctor and reading this, I’d like to ask you to consider helping to make the MRT test more common, more acceptable to insurance companies, and more worth trying for any condition involving the mysteries of inflammation and/or auto-immune havoc.

 

2009

Leaky Gut Theory

The causes of food allergies may be far more complex than I can imagine.   In my reading it seems that the causes are real mystery even to professional immunologists on the cutting edge of allergy science.  My allergy doctor basically could only say, “If you don’t want to be allergic to something, don’t eat it more than once every four days.”   I wasn’t satisfied with that.   Surely we can do better than that, right?  After all, there is a huge population in Asia which eats rice every day of their lives and the vast majority of them don’t develop food allergies to rice (like I did).   Also, how did I develop strong reactivity to asparagus, cod fish, catfish, and more given that I was NEVER eating them?    Sure, I’ll grant that there is usually an unmistakable and non-accidental correspondence between the proteins that we prove allergic to and the foods that we’ve been eating every day.     But there’s got to be a better theory than that. 

The more I researched, the theory that I continually ran into (mostly in alternative or complementary medical voices) was that of “leaky gut theory” / “leaky gut syndrome” (LGS) / “permeable intestine theory.”  The basic idea is that if the integrity of the lining of part of the gastro-intestinal system (usually assumed to be the small intestine) is compromised in some way, various food proteins will make their way into the bloodstream prematurely.  The proteins should be digested into peptides and amino acids before getting into the blood stream, if I remember correctly.  The liver gets involved somehow but I’m fuzzy on that.   The immune system begins to rally the forces (white blood cells, leucocytes, histamines, inflammatory responses) to attack some of the proteins carried by the blood.   The immune system gradually develops a reaction to some of those proteins.  This really is the only theory I had to work with.  And I think it’s a fairly persuasive sounding theory.  I’m inclined to think that permeability of the small intestine lumina is an important part of the puzzle I’ve been trying to put together.   Some medical doctors take it seriously; perhaps most don’t yet.  But western medicine by nature is conservative and slow to trust new theories.  So this is not surprising to me.   There are signs, however, that conventional western medical science has begun to explore this theory and may soon allow it to become a normal part of investigating the mystery of the many auto-immune and mystery conditions connected with inflammation (like celiac, lupus, autism, allergies, asthma, crohns, IBS, fibromyalgia, chronic fatigue syndrome, hashimotos, multiple sclerosis, rheumatoid arthritis, etc.) that seem to be on the rise in the western hemisphere.    (Ref.  ß a very cool article.  Check it out!) 

It happens that there is a test for leaky gut.  It is called by various names: the PEG test (polyethylene glycol); the lactulose/mannitol test; the “intestinal permeability test.”  This test hasn’t yet gained wide acceptance in the medical community; but I think its acceptance is on the rise. (Ref; Ref.) The concept sounds great to me though.  Polysaccharides test whether big molecules can get through the tight junctions of the lumena while monosaccharaides test whether or not that which should get through the tight junctions is not getting through.  But unfortunately I never got to take this test.  So unfortunately I can’t really tell if it would support my theory that I have had a “leaky gut.”  And I can’t speak to how accurate the test is.   Genova Diagnostics lab has such a test which you can try to talk your doctor into ordering for you:

Intestinal Permeability Assessment

 

Based on this LGS theory I got serious about finding ways to try to “repair the intestinal lining.”   My best guess is that the best starting place is to use the MRT test to find out which foods upset your immune system (especially the IgA and IgG systems, not so much the IgE).   Those foods may be healthy for other people but for you, the allergy sufferer, they’re tearing you up inside.   You eat those foods and the inflammation begins in the gut and proceeds through the whole body.   I’ve got some more ideas coming up.

 

Probiotics

I had to learn that we have something like 100 trillion microorganisms living inside our intestines—most of them bacteria.  As of 2010, perhaps only 10% of the living things in the GI Tract have been catalogued.  Antibiotics kill them.  Probiotics are the good variety of them.   Supposedly it is good to maintain a ratio of 85% good bacteria (or higher) to 15% not neutral bacteria.    As for probiotic supplements, what I look for is h. pylori, l. rhamnosus, l. plantarum, and s. boulardi.  For controlling candida supposedly a special variety of the controversial E. Faecalis is helpful.  Here are a few of the many probiotic supplements worth considering:

·        Primal Defense Supplement – http://gardenoflifeusa.com   - 5 billion CFU - Saccharomyces boulardi. Barley Grass, Oat Grass, Lactobacillus plantarum, Bacillus subtilis, Lactobcillus paracasei, Bifidobacterium longum, Lactobacillus brevis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium lactis, Bifidobacterium breve, Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus salivarius.

 

·        Klaires Ther-biotic complete -  http://www.klaire.com/V775-12_proddetail.htm - 25 billion CFU of 12 strains

 

·        Fivelac –  http://candidasupport.org - Bacillus Coagulans (500 million CFU), Bacillus Subtilis (500 million CFU), Enterococcus Faecalis (500 million CFU), Bifidobacterium Longum (500 million CFU), Lactobacillus Acidophilus (500 million CFU).

 

As for natural sources of probiotics, I tried yogurt and kefir for a season but decided ultimately to move to cultured vegetables rather than fermented dairy.  The casein proteins in cow and goat milk are just a little too controversial to someone as reactive as I am.  Also, the probiotics in cultured vegetables have the advantage of being able to colonize the GI tract.   Here are three links that I found helpful on this topic:

·        Fermenting Vegetables with Sandor Katz

·        Vegetable Fermentation Further Simplified

·        Cultured Vegetables

Maybe someday I’ll get around to making my own youtube video soon of how I make my cultured veggies.  I’m highly reactive to cabbage so unfortunately I can’t have sauerkraut or kimchi.  Bummer!   So I go for pickled carrots and celery.  I take a large glass jar, fill it about 1/3 full of water, mix in a tablespoon of salt, let it sit a while, sprinkle some dust from a multi-strain probiotic capsule into it, and then pack it full of finely sliced carrots, celery, and cucumber.   I let it pickle for about 7 days in the dark.  (I think UV light could hurt the process.)  And then to me it tastes just like pickles. 

This may sound a little crazy the first time you hear it but the more you research it the more I think you might think it’s profound and a key to health.

As for kombucha/khombucha, my wife makes that.  She got a scobie/mother, brews some tea, adds some sugar, and can tweak it to have various degrees of sweetness (or lack of sweetness), alcohol content (mild to none), and/or cider-vinegar taste.  I think this is fascinating and hope to research it further.   It’s got a tremendous amount of probiotic content.   Some people swear by it.  I’m not sure what to think of it yet.  I avoid it since I’m reactive to tea proteins and since there tends to be some candida species in the khombucha.  (There are something like 2,000 varieties of candida and some may be more problematic than others.  It’s not necessarily a problem, especially if you’ve got a healthy colony of good bacteria in your gut already.)

 

 

Intestinal Parasite Test

After a year of “doing everything right” I still wasn’t really improving.  I was avoiding all foods that were controversial for me.   I was even avoiding gluten and casein even though I’m not reactive to either.   I was eating a lot of super foods.   But I wasn’t making progress like I expected.  In fact, I was getting worse.   I was becoming even more sensitive to some foods.  I was afraid that I was becoming sensitive to more foods.  I was running out of things to eat.   And I has having real troubles with important skills such as walking, typing, driving a car, and speaking my native language.   When you can barely walk and talk, you know you’re messed up.  I also could feel my life force draining away month by month.   I believed I was slowly dying.  And I don’t think that was an exaggeration of a hypochondriac.   The lack of progress despite a religious obedience to my lists of foods to avoid made me interested in getting tested for intestinal parasites.   If my gut wasn’t healing, could there be something else in the gut that was keeping me messed up.   That hunch provided some great breakthroughs. 

The parasite testing I’m talking about is a stool test.  You collect samples of your solid excreta and send them to a lab to stain and analyze under the microscope.

Here are three labs that have pretty good reputations for their comprehensive stool analysis tests.   You might want to try to talk your doctor into ordering one of their kits for you.  Or you can call the lab to ask if there are any doctors in your area that already use their tests.

·        Great Plains Laboratory – Advertisement/Intro - Instructions – customerservice@GPL4u.com – (913)341-8949

·        Genova Diagnostics

·        Meridian Valley Laboratory 

These tests may still be met with considerable skepticism by many doctors.  You can see these labs listed on Quackwatch.  It probably is fair to say that analysis of stool is an imperfect science.   My gastroenterologist put it this way:  “We don’t have even 10% of the flora in the gut catalogued.  So it’s really difficult for me to know what is and isn’t truly a bad bug.  There are a few bugs that we know are bad.  But there is a lot in there that we just don’t understand.”  Seems like a fair point to me.  But I’m still very glad I did this testing.   And this is one test I think almost anyone could benefit from.  I’d especially recommend it for people suffering with crohns, IBS, colitis, and/or chronic diarrhea.  I’d recommend doctors and scientists start taking this more seriously.  Test it out please.  

My first CSA w/P (comprehensive stool analysis with parasitology) test results reported that my gut had problems:

1.     Blasto - a high concentrations of cysts from an amoeboid intestinal parasite named blastocystis hominis (or “blasto” for short)

2.     Candida - a candida/yeast/fungus overgrowth in the gut

3.     Dysbiosis - an imbalance of good bacteria to not so great bacteria in the gut

4.     Elevated IgA response (duh!)

My doctor prescribed the standard anti-amoebic antibiotic Flagyl.  Having read up at www.badbugs.org on blasto I knew flagyl probably wasn’t going to work.  Perhaps it used to work great in the early 1990s.  But now most strains of blasto seem resistant to flagyl these days.   So he let me talk him into a combination of flagyl and cipro for ten days.   I doubted this combination would work but decided to give it a try and augment it with aggressive probiotics and a few of the natural remedies (oil of oregano, garlic, citrus seed extract, etc.) that supposedly work for candida and/or parasites.  I also starved myself from carbohydrates for about one month prior.  None of this seemed to daunt the candida, however. 

I speculate that for most people with a candida overgrowth perhaps some natural antifungals (noble mushrooms?) and some good multi-strain probiotics can control the candida.   If someone was generally healthy but had a course of antibiotics (which kill off too many of the good bacteria in the gut) and thereby allowed the opportunistic candida to overpopulate in the gut, perhaps feeding them with a high sugar diet, I expect that some natural remedies should work.   But I also speculate that for those of us who over time have become “immune-compromised” (our immune systems have become hypersensitive) that maybe candida is not as easy to get rid of.   I also speculate that there may be a symbiotic relationship between some types of candida and some strains of blasto.   So perhaps some more extreme measures are needed? 

 After this plan seemed to fail, in desperation I fasted (no food, no calories, just water) for 13 days.  No, seriously, I did.  Desperate men do desperate things.  Also I had revenge on my mind.  I wanted to destroy the candida, the blasto, and the bad bacteria.  If it was possible that they were the causes of my life being ruined for a few years, they would have to die.  And I seriously doubted they were doing me any favors.   So I wanted to starve them out.  And I’ve heard anecdotal evidence that fasting can allow the body to do some amazing healing of its self.    Thirteen days of pure fasting seemed to finally solve the candida overgrowth problem and its symptoms!  And I started to make progress.  But it didn’t seem to phase the blasto.  My second CSA test confirmed that the candida was under control (basically gone) but that the blasto cysts were as plentiful as ever.   I believe it was the 13 days of fasting that cured the candida problem.  And this gave me a new lease on life.  

 

2010

Blasto

Blastocystis hominis is controversial.  It may be the most prevalent intestinal parasite known to man and yet most of have never heard of it.   Scientists who specialize in this type of thing are not really even sure if it is truly an amoeba or if it’s more like algae.  Most gastroenterologists today probably dismiss blasto as inconsequential.   And there is some reason for this.  It seems that many people can host blasto in their gut and not have any noteworthy symptoms.  I myself didn’t have any obvious gastric or abdominal or fecal symptoms that made me think parasites.   But perhaps this is because there are different strains of blasto and some affect some people one way and some affect some people another way.  Some suggest that some people from various haplotypes may be more tolerant of blasto than people from other genetic types.  Perhaps, for example, someone native to Bangladesh may host blasto in their gut and suffer nothing more than chronic diarrhea while someone with roots back to northern European people groups may end up with IBS.   Maybe, maybe not.   (Any researchers out there who can start testing this more?)   There is however an established link between some immuno-compromised people and some strains of blasto.  That is not a controversial statement; it is just not well known.  I think that fact has been demonstrated even if it is not well known in the medical community.  But even if this is true, is the connection between the two best explained by the blasto causing the immuno-compromised condition?  Can the blasto wreak havock on the IgA system and the tight junctions?   Or does it work the other way around?  Could it be that a healthy adult can tolerate hosting blasto while his immune system remains strong?  Perhaps the blasto only gets out of control after immune system is compromised?   Whatever the truth is, I don’t believe that the blasto was doing me any favors.  I took a “terminate with extreme prejudice” attitude towards it.

My research on blasto suggested strongly that the only way to have the odds in my favor to have a good chance (80% chance?) of eliminating the blasto was to take a combination of three antibiotics with good reputations for being destroying amoebas.  I had to talk my doctor into prescribing the following triple-coctail for me.

•          Sulfamethoxazole/ Trimethoprim (a.k.a. Bactrim, Bethaprim, Cotrim, Septra) – 1 tab twice per day for ten days

•          Nitrazoxanide / Alinia - 500 MG tablet twice daily for ten days

•          Riaximin / Xifaxan 200 MG tablet three times daily for ten days

(Perhaps worthy of note: I also supplemented with aggressive multi-strain probiotics, oil of oregano, and garlic.  But I believe it was this triple cocktail of anti-biotics that I believe did the trick for me.)  My third CSA test three months later showed no trace of blasto!   My fourth CSA test about seven months after the cocktail also confirmed no blasto.   Other triple-cocktails exist which I expect should also give good results.  (Email me if you want my list.)

 

Conclusion

So far so good!  I’m happy with the improvements since the blasto was eliminated.  (But this was also the same time I stopped eating all citrus.)  My inflammation levels are noticeably decreased now compared to any time in the previous three years.   I feel much less susceptible to headaches now.  (But am afraid to put it to the test quite yet.)   I believe I detect real progress.   My ability to speak English, to think, to remember, to drive my vehicle without total disorientation all seem to be returning.  I’m starting to like my job again and like people again.  Seems like I’m already moving from surviving to thriving.   I still have to be very careful with what I eat though.  The progress is slower than I’d like, but its progress.  I’m moving in the right direction. 

 

 

 

FAQs  -   the questions I have been asked the most in the last three years

 

I have headaches frequently.  What would you recommend?

My official recommendation has to be to go rely on your health provider and if they don’t really help, find another.  But don’t rely on me or hold me responsible for your health and whatever you do to it.   I also don’t want to tell anyone what to do because headaches are just an indication that something is really wrong.  And that something could be anything.  However, I do think the chance is high that the symptoms (and possibly even the root cause and intermediate causes) can be mitigated by dietary changes.   So feel free to discuss the following ideas with your health provider(s):   Get used to reading ingredient labels on the foods you eat.  If you have any problems pronouncing any ingredient, maybe don’t eat it.  Stay away from caffeine—if you just started making excuses, you’re probably just proving you’re addicted.  Stay away from soy and learn the various names soy goes by.  Stay far far far away from MSG.  Stay away from anything containing natural flavors or artificial flavors.  Cut way down on sugar and start researching (and testing) candida.  Work your way towards eating nothing from a box or bag.  Just eat fresh fruits (except citrus) and vegetables and pure meats (no marinades, no seasoned salt, no sauce, no injections of flavor enhancers).  Start eating a like a caveman.  Research the Paleolithic diet.  If a caveman wouldn’t eat it, you don’t eat it.  Also consider fasting (no food, no juice, only water) for 10 or 15 days.  (This isn’t as crazy as you think.)   Get an MRT test and avoid the foods that you’re reactive to. Avoid all aged meats, aged foods like cheese, avoid yeast and bread and beer and wine, avoid tyramines (research this).  Be careful with legumes.  Avoid them at first and slowly and cautiously add them back to your diet.  Get a celiac panel test and perhaps avoid wheat and gluten until you do.   If that type of dietary change doesn’t help, see if your health provider can hook you up with an MRI or catscan of your brain to check for “organic causes.”

 

Was I born with food allergies or did they start later in life?  

I don’t know.  I wouldn’t be surprised to learn that I may have had a genetic predisposition towards this.   As I look at pictures of me as a kid, I see that I often had dark circles under my eyes.  This suggests a possible immune or histamine response.  Or maybe I just had a bad diet all my life.  I also believe I struggled with allergic reactions more as a child than my peers.  The pain/numbness in my arm started about two years before my headache became really bad.  In my early teens a dermatologist put me on antibiotics for a year or so.  Perhaps that disrupted my gut flora, allowed for dysbiosis, and began a process of leaky gut that would slowly become worse and worse.   But really not sure.

 

How did I get the blasto?  

I’m not sure.  Possibly by drinking untreated water in Mexico.  Possibly by drinking untreated water in Alaska.  Possibly by going to a restaurant and eating food handled by a cook or waiter who didn’t wash their hands properly.  I don’t know.  Blasto was relatively uncommon in the USA in past decades.   But that possibly began to change when US troops began returning from the Middle East in the early 1990s.

 

Are you sure it was the blasto that was the main cause (if indirect) of your immunological and neurological problems?

No, I’m not certain. 

 

Do I think this is connected with vaccinations/immunizations?

I think that’s a great question.  I don’t have enough understanding to deserve a confident opinion.  But it is very interesting to me that the highest incidences of autoimmune diseases among adults seem to be occurring in the countries that have the highest rates of child immunization.  Maybe that’s a coincidence and maybe it’s not.  Also it’s interesting to me that the number of shots american kids get seems to increase with each generation.  I could wish that a group without bias and with good scientific procedure could figure this out.  But the politics are against it.  So perhaps we’ll never know.  Perhaps someday the problem of autoimmune disease will become so prominent in our society that some will become willing to question whether the possible trade off is really worth it.   But, then again, there are other possible environmental explanations.   Perhaps the processed foods Americans eat has more and more to do with this.  Maybe it’s due to malabsorption problems in the small intestine.  I don’t know.

 

 If I had been eating right from the start, would this nightmare have ever happened?

Good question.  I think it is possible.  If I had been eating a diet that was low in foods that gave me immune response, a diet of cultured vegetables that were high in probiotics, and avoiding antibiotics and NSAIDs and other things that ultimately could hurt the mucosal lining of the small intestine, yes, perhaps I could have become a host to the blasto amoeba and not suffered any real symptoms.  Perhaps my immune system could have kept the blasto and candida under control.  Or perhaps not.   Not sure really.   I’d like to believe that healthy eating can overcome parasitic invasions, but parasites are amazing little creatures.

 

Did you ever get tested for lyme disease complex or other tick borne diseases?

No I didn’t get any such tests done.  But I think it’s a great idea.  I take it very seriously.   I suspect tick-borne microorganisms are a bigger problem than most of us realize.  I’m not so sure that our testing for tick diseases is good though.   I’m also not so sure that the conventional view of lyme disease is right.  More on this later hopefully.  Email me if you want to hear more of my opinion on this.   I suppose my main reason for not going this route was that I never had any of the joint pain that most lyme disease sufferers seem to have.

 

Intestinal Parasites sometimes heal auto-immune diseases, not cause them. What do you think?

Great question. Not sure.  I think there is probably something to say for the idea that people with allergies and other immune-system freakiness could possibly get some real improvements (healing?!) from hosting a hook worm, round worm, or whip worm or some other kind of parasite.   I think some parasites may reinvigorate the immune system in a good way.   And some other parasites just drive the immune system crazy.   I am eager to see how research in these areas goes.   I highly encourage more research in this area.  But I’m a little afraid of voluntarily contracting another parasite.  I’m convinced the blasto didn’t do me any favors.

 

Why are so many problems with the immune system becoming so prevalent in the urban biomes of North America while citizens of so-called third-world countries do not have these problems?

Great question.  I wish I knew the full answer here.  If I could go back to school I’d consider becoming an immunologist. 

I think the hygiene hypothesis might be on the right track but needs more research and testing.  Perhaps the shift from agrarian lifestyles to urban life keeps us away from various microorganisms in the soil that we really should be interacting with more throughout life.   Maybe we need to have more dirt and sand and grime in our lives.   And fewer antibiotics.

It would not surprise me at all to learn some day that all the many vaccinations and inoculations we have received from childhood on are messing with our immune systems in later life. 

The matter of whether our babies are born through vaginal delivery or caesarian section delivery has been shown to influence which bacteria first colonize our digestive tracts as babies.  Maybe this plays a role.   The decisions a mother makes for her babies about whether she is going to feed them breast milk from the breast, defrosted breast milk from a bottle, or soy-based formula is probably an important part of the equation too, I suspect.   Decisions about what we feed our kids probably play a role too.  Do we give them sanitized pasteurized milk from sick cows or do we give them raw milk from healthy goats?  Do we feed them processed foods or fresh vegetables plucked from good organic soil?   Do we give them chlorinated water (that may kill or hinder some good bacteria in the gut?) or de-chlorinated water?   Do we give them fermented vegetables or do we give them dead carbs?   These things all can add up over time and impact an adult immune system, I expect.    Another huge factor I think we should be cautious about is that of antibiotics.   Do we really need to give our kids antibiotics every time they have an ear infection or a sniffle?  If we do give them antibiotics, are we giving the probiotics at the same time and long after?   There are environmental factors too no doubt.    What kind of toxins are we getting from air pollution, water pollution, herbicides, and pesticides?   What kinds of heavy metals are we feeding ourselves through our tap water and through the fillings in our teeth?  What kind of unnecessary stress are we subjecting ourselves to?    Given enough stress, perhaps an immune system cannot ward off things like candida and blasto and d. fragilis. 

Perhaps we also need to consider shifting our diets away from wheat and dairy.   Perhaps the glutens and caseins that we cannot digest properly are coating the villi of our small intestines over time, creating malabsorption problems, and leading to diseases that are nothing more than long term vitamin or mineral deficiencies?

Lots of maybies I think we as a people should take more seriously.  

 

What about mushrooms?

I wish mushrooms could be studied more.  I think there is a ton of potential here. 

 

 

 

 

Additional Hyperlinks - Here is some reading that helped me along the way

 

http://www.bing.com/videos/watch/video/the-lesser-of-two-evils-parasites-have-medical-potential/17w54liyp?q=parasites&FROM=LKVR5&GT1=LKVR5&FORM=LKVR33

FORA.tv Science  -  The Lesser of Two Evils: Parasites Have Medical Potential

Imagine, if you will, a tiny creature with the ability to invade your body, hijack your cells, change your DNA, and modify you physically and behaviorally to suit its own devious goals. Sound like science fiction?

Whip worms?

 

http://www.bing.com/videos/watch/video/parasites-may-cure-allergies/1d0nlg168?q=parasites

Parasites May Cure Allergies

Doctors at two Boston hospitals are testing a theory that parasites -- hookworms and their eggs, to be specific -- could cure any food allergy.

Hook worms

 

 

http://www.ei-resource.org/illness-information/environmental-illnesses/candida-and-gut-dysbiosis/

Candida and Gut Dysbiosis

http://www.ei-resource.org/illness-information/environmental-illnesses/leaky-gut-syndrome-(lgs)/

Leaky Gut Syndrome (LGS)

http://www.ei-resource.org/illness-information/environmental-illnesses/allergy-and-allergies/

Allergy and Allergies

http://www.ei-resource.org/articles/leaky-gut-syndrome-articles/leaky-gut-syndromes:-breaking-the-vicious-cycle/

Leaky Gut Syndromes: Breaking the Vicious Cycle

 

 

 

 

Learn about the Importance of Good Bacteria, Part I – by Dr. David Jockers

Different probiotic species can be separated into adhesive and non-adhesive properties based on their ability to adhere to the mucosal membranes. According to Dr. Bengmark, a leading expert on intestinal microorganisms, "The ability to permanently or temporarily adhere to the mucosal surfaces seems to be important for the optimal function of probiotic bacteria." The greatest health benefits come from the bacterial colonies that are housed in the mucosal membranes. One of these benefits is that they help to strengthen the intestinal wall, preventing unwanted molecules from seeping through the intestinal wall into the bloodstream.

The intake of processed foods, sugars, many pharmaceutical drugs, fluoride, chlorine, artificial sweeteners, alcohol, and other chemicals & industrial wastes destroys the mucosal colonies, causing the intracellular junctions within the intestinal wall to become weak. When this happens, it opens the door for opportunistic infections of pathogenic bacteria, and fungi to take the intestinal reign of power. In addition, large molecules and other toxins are able to easily cross the intestinal cell wall, getting into the bloodstream causing havoc on the rest of the body.  Much of our society believes that yogurt is a great way to reintroduce healthy probiotic strains into our system. However, yogurt primarily contains L. acidophilus, L bulgaricus, enterococcus thermaphilus, and others that are all non-adhesive strains. According to Dr. Bengmark, "Lactobacillus plantarum was the most common bacteria in the food of our ancestors." L. Plantarum has the ability to adhere and quickly colonize the intestinal mucosa. In addition, it has been shown to compete strongly for food and resources with pathogenic microorganisms, thus minimizing their ability to flourish. In addition, key nutrients such as Omega-3 fatty acids are preserved, and cacogenic nitrates and other toxins are effectively eliminated through the action of L Plantarum.

 

http://www.docguide.com/news/content.nsf/news/8525697700573E1885256A0C006D6D93

 

Swedish researchers from Lund University in Lund note that lactic acid fermentation is the simplest and safest way to preserve food. They suggest that people have likely always used it in food preservation. . . .   Investigators point out that L plantarum is found in foods that are fermented from plants, while L paracasei and L rhamnosus are associated with dairy products.  They explain that L plantarum 299v is a strain originating from the human intestinal mucosa. Animal research has shown that it decreases translocation and improves mucosal and liver status. It also improves the immunological status of mucosa and reduces mucosal inflammation.

 

 

http://www.komar.org/faq/celiac_disease/Fasano-Scientific-American-8.2009-1.pdf

Surprise from Celiac Disease

Study of a potentially fatal food-triggered disease has uncovered a process that may contribute to many autoimmune disorders

http://www.scientificamerican.com/article.cfm?id=celiac-disease-insights

July 27, 2009

Celiac Disease Insights: Clues to Solving Autoimmunity

Study of a potentially fatal food-triggered disease has uncovered a process that may contribute to many autoimmune disorders

By Alessio Fasano

 

http://en.wikipedia.org/wiki/Probiotic

http://en.wikipedia.org/wiki/Intestinal_bacteria

http://en.wikipedia.org/wiki/Human_microbiome_project

http://en.wikipedia.org/wiki/Allergies

http://en.wikipedia.org/wiki/Hygiene_hypothesis and http://hygienehypothesis.com/

 

 

http://www.badbugs.org/Irritable_bowel_syndrome.htm

 

Decades of published research shows that both Blastocystis hominis and Dientamoeba fragilis are more common than the parasite Giardia, and accurate diagnosis is dependent on specialised stool collection and testing methods (see side bar). This type of specialised testing is not routinely used when patients present with symptoms of an irritable bowel.

The London School of Tropical Hygiene & Medicine tested chronic IBS patients for parasites using specialised stool collection and staining methods. Forty percent were infected with B.hominis (April 2002. Biomedical Scientist).

In another UK study researchers tested 1,000 IBS patients and again using the same specialsed stool collection and testing methods as above found that 25% were infected with D.fragilis and more than 40% had B.hominis (unpublished data 2000).

The London School of Hygiene & Tropical Medicine consider Blastocystis hominis "may be the most common parasite known to infect humans." (Establishing Cultures of Entamoeba in vitro - on line)

Despite the fact that these parasites are commonly found in those diagnosed with IBS, the majority are not tested for these parasites. This is especially true if the treating physician mistakenly believes parasites are rare in western countries, or that D.fragilis and B.hominis are benign parasites not capable of causing illness.

 

 

 

http://animal.discovery.com/tv/monsters-inside-me/

Monsters Inside Me

(A fun and somewhat unnerving way to learn about parasites)

 

http://www.npr.org/templates/story/story.php?storyId=5364970

    What's Triggering Your Migraine?  by Allison Aubrey 

There are a lot of prescription painkillers that relieve migraine headaches. But neurologist David Buchholz of Johns Hopkins University takes his headache patients off the drugs.  "I tell people to use the power they have in their own hands to control their headaches," says Buchholz. Many headache doctors advise their patients to avoid certain foods and beverages. Caffeine, MSG and chocolate are usually at the top of the list. But Buchholz' list includes many more food products. . .

"The Ramen noodles. They're a total MSG bomb," says Buchholz. "Here we have all these veggie burgers, which would taste like wet straw if they didn't load them up with MSG."

Food labels rarely name monosodium glutamate (MSG). It shows up under aliases such as maltodextrin or hydrolyzed vegetable protein. Buchholz recommends avoiding all soy.

"When you process the protein in soy, you liberalize MSG," Buchholz says, "so you're basically manufacturing MSG when you make a product like tofu or miso or protein bars."

These foods normally don't cause headaches immediately. The effects can be delayed up to 72 hours. This can make it difficult for people to identify triggers on their own.

Tyramine is found in a lot of healthy foods, including bananas, citrus, nuts and cheeses. Aged cheeses contain the most.

"Caffeine is a trigger that utterly fools people," he says. "In the short-run, it may seem as if it's warding off a headache. But in the long-run, caffeine causes rebound headaches."

 

www.headaches.org/consumer/topicsheets/LowTyramineDiet.pdf  -    LOW TYRAMINE HEADACHE DIET

http://www.med.cornell.edu/neuro/patient_care/headache_center/nh-diet.html  -     DIET FOR THE HEADACHE SUFFERER                                                                                 

http://www.gottaheadache.com/foods_not_allowed.htm  -   Foods to Avoid List

 

http://blog.autoimmunetherapies.com/  ???

http://www.excedrin.com/faqs.shtml  - good overview. Mentions tyramines. Doesn’t mention food sensitivities.

 

http://www.westonaprice.org/soy/onewoman.html -   One Woman’s Story – other problems (hormonal) possibly caused by soy

 

http://en.wikipedia.org/wiki/Food_allergy

 

The symptoms of an Immunoglobulin E (IgE

) allergic reaction can take place within a few minutes to an hour. The process of eating and digesting food affects the timing and location of a reaction.  Immunoglobulin G (IgG) reactions build over a period of hours to days, and therefore symptoms can be difficult to notice as allergy-related.

Reading this in 2007 revolutionized my understanding and was a great help. . .

Excerpts from Kathryn Scott’s “Soy Sensitive; A Guide to Soy Allergy and Intolerance,” Summer 2007, www.LivingWithout.com

Eliot Herman, Ph.D., a pioneering U.S. Department of Agriculture (USDA) researcher in soybean allergenicity at the Donald Danforth Plant Science Center in St. Louis, Missouri, estimates that 5 to 8 percent of children and 1 to 2 percent of adults are allergic to soy.

Symptoms of a soy allergy may be limited to one area of the body or may involve many areas… Symptoms can occur within minutes to a couple hours after soy is ingested.  If symptoms are due to a true soy allergy – as opposed to an intolerance or sensitivity – diagnostic tests will reveal that the body’s immune system has reacted to one of the many proteins in soybeans, produced soy-specific immunoglobulin E (IgE) antibodies, and caused a release of histamine, a substance that dilates blood vessels…

Many adverse reactions to soy are not true allergies.  A soy intolerance or sensitivity is characterized by a delayed reaction caused by antibodies known as immunoglobulin G (IgG, as opposed to IgE).  With this type of reaction, symptoms show up anywhere from several hours to three days after eating soy.  The symptoms are sometimes similar to an allergy but can be much broader.  According to Pamela Compart… symptoms of a food sensitivity can include fatigue, food cravings, stomachaches, headaches, depression, anxiety, panic attacks, decreased attention span, poor eye contact, social withdrawal, decreased language… soy is one of the top three offending foods in terms of food sensitivities.  Since the symptoms of soy sensitivity can be delayed up to three days, it can be difficult to determine with a food diary if soy is the problem…

http://en.wikipedia.org/wiki/Soy_allergy

http://www.migraineweb.com/

Looking for Monosodium Glutamate (MSG) on the Ingredient Label of food and beverages is not enough!!  MSG is hidden under many names in ingredient labels -- making it difficult for migraine and chronic headache sufferers to successfully eliminate it from their diets....or even to determine if MSG is their trigger.  Check the "Hidden Names of MSG" page to see the many names under which MSG is disguised by food industry giants (with FDA and EPA approval).

http://www.migraineweb.com/page3.html ---  HIDDEN NAMES OF MSG      

http://www.migraineweb.com/page2.html

From age 19 to 48, I suffered from constant headaches.  Once or twice a month, the headaches would blossom into full-blown migraines, with throbbing intense pain, nausea and vomiting, neck pain, muscle spasms radiating down to the shoulders, sensitivity to light, jaw spasms, and profuse sweating.  The only way to deal with these migraines was a trip to the Emergency  Room for shots of Demerol and Phenergan.  At times the migraines were so intense, a second round of shots was needed to quell the pain and vomiting.  During these years, I saw Neurologists, Pain Clinics, Migraine Treatment Centers, M.D.'s, D.O.'s, Chiropractors and Acupuncturists.  I had brain scans, MRI's and every test known to man.  Nothing could be found wrong, and no one knew exactly what caused the migraines.  Over the years, every preventive medication and pain medication was tried.  Oral pain medications were consistently ineffective in significantly reducing my pain.  This is an important point because every MSG-sensitive person I have heard from in the last 10 years has said that they, too, get little relief from oral pain medications when MSG is the source of their misery. At Migraine Clinics, I would be given a long list of "Migraine Trigger Foods":  chocolate, caffeine, bananas, nuts, aged cheese, preservatives, etc.  MSG would occasionally find its way onto some lists, too.  However, no list ever mentioned the fact that MSG is hidden under many other names.  So, as long as the Ingredient List on a food container's label didn't say MSG of Monosodium Glutamate, I assumed it was safe.  Nothing could have been further from the truth!!   

http://www.migraineweb.com/page11.html

YOUR FIRST OBSTACLE COURSE:  The Supermarket - Take your glasses -- and maybe even your magnifying glass!  You'll have to read each label and check it against the list of "Hidden Names of MSG" found earlier in this website.  Get ready for the aggravation of learning that almost everything "convenient" or pre-made will have MSG in one or more forms on the ingredient label. The most prevalent, and insidious, ingredient which will cause you the most grief will be "Natural Flavors".  The "Hidden Names" list says that Natural Flavors often contains MSG.  Once in awhile it doesn't.  The only way to actually KNOW if it's safe is to write or call the manufacturer and ask if "Natural Flavors contains free glutamates or MSG".  The manufacturer will usually answer; but will add that they change ingredients frequently, so you must keep on checking!  The FDA allows 6 months to change the label after they've changed ingredients, which could mean 6 months of misery for you.  So you're left with one real choice if you want to eliminate pain:  don't buy anything with Natural Flavors or any other ingredient that's on your "Hidden Names of MSG" list.     

A very helpful FAQ at http://www.excedrin.com/faqs.shtml which does an admirably job of summarizing and streamlining the scope of current conventional wisdom regarding headaches: 

Can allergies cause headaches?

The relationship between allergies and headaches is a controversial one. Some headaches do occur at the same time as or as a result of allergies, particularly when grass, pollen or ragweed counts are high. However, headache specialists tend to agree that allergies are usually not the cause of severe or recurrent headaches. Most people who believe they have allergy-related headaches actually have either tension-type headaches or migraines. It is a misconception that allergies cause headaches. However, allergies can cause sinus congestion, which can lead to headache pain. If you have allergies, the treatment for your allergy will not relieve your headache pain. The two conditions generally must be treated separately. See your doctor to ensure proper treatment.

{My problem with this is that “allergies” is a technical term here.  If the IgE reactions occur, perhaps that has no relationship to headaches.  But if an IgG reaction occurs, this may have everything to do with the headaches.  –  cth}

http://www.truthinlabeling.org/hiddensources.html   - HIDDEN SOURCES OF PROCESSED FREE GLUTAMIC ACID (MSG)

http://en.wikipedia.org/wiki/Monosodium_glutamate

http://en.wikipedia.org/wiki/Glutamic_acid_%28flavor%29#Health_concerns

http://www.migraine101.com/phyto.htm  - Phytoestrogens, some good and some bad for Exacerbation of Menstrual and Premenstrual Migraine Headache  

Cutting down your intake of estrogen and taking progesterone causes migraine headaches to become less severe according to Dr. Lee. Because estrogen dominance also interferes with thyroid hormone action, menstrual migraine headache patients are likely to have symptoms of hypothyroidism and be on thyroid supplements even though measured TSH, T3 and T4 are normal.  After taking progesterone for several months, thyroid function becomes normal and thyroid supplements can be cut back and possibly eventually discontinued.

Soy bean derivatives offer multiple possible biochemical causes of headaches:

·        Free glutamates 

·        IgG Sensitivities (so far it seem like even soybean oil can cause headaches due to this)

·        IgE Allergies (arguably don’t cause headaches but seven different proteins in soy can cause allergic responses)

·        Tyramines

·        Phyto-Estrogens

 

http://www.ific.org/publications/brochures/msgbroch.cfm  - Are people sensitive to MSG?

http://www.truthinlabeling.org/

The ingredient that causes MSG reactions in MSG-sensitive people is manufactured/processed free glutamic acid.  Manufactured/processed free glutamic acid is found in processed foods -- but it is not found in unprocessed or unadulterated meat, fish, or vegetables (including soybeans, mushrooms, and tomatoes.).  Only meat, fish, or vegetables that have been subjected to some sort of manufacturing or fermenting process will cause MSG reactions in MSG-sensitive people who ingest amounts that exceed their tolerances for MSG. Dairy products, also, may cause MSG reactions in MSG-sensitive people because some dairy products are ultra-pasteurized, some are fermented, and many contain food additives such as carrageenan that are problematic for MSG-sensitive people. All manufactured/processed free glutamic acid contains contaminants (D-glutamic acid, pyroglutamic acid, and others), while the glutamic acid found in intact/unadulterated protein contains no contaminants.  Some manufactured/processed free glutamic acid contains carcinogenic mono and dichloro propanols.  With one exception, aspartame and processed free glutamic acid (MSG) cause identical adverse reactions in people who are sensitive to them.  In addition, the free glutamic acid found in MSG and the free aspartic acid found in aspartame both have been shown to kill brain cells and cause subsequent endocrine disorders in laboratory animals.  (We don't do such experiments on humans.)

http://www.mhlw.go.jp/english/topics/qa/allergies/al3.html - long list of things made from soybean

http://msgmyth.com/

…most of us are suffering needlessly because of so-called "safe" food additives, namely excitatory neuro-transmitters (nicknamed excitotoxins). The main ones are monosodium glutamate (MSG), aspartame, and L-cysteine. You may think that you are actually avoiding MSG if you avoid Chinese restaurants, but this factory created flavor enhancer is in almost every bottled, bagged, frozen, or canned processed food on super market shelves. But since MSG is often a component of a formulation, it is not labeled as such. You've seen words like autolyzed yeast, hydrolyzed protein, and whey protein. Each of these substances contain a percentage of glutamate, the harmful component of MSG.

http://www.msgtruth.org/avoid.htm

Low Tyramine Headache Diet – very good!

        http://www.headaches.org/pdf/Diet.pdf

http://www.cbn.com/CBNnews/111557.aspx - Avoiding the MSG Threat

http://www.cbn.com/CBNnews/110755.aspx - MSG, Cancer, and Your Heart

http://www.cbn.com/CBNnews/107253.aspx - The Hidden Danger in Your Food

http://www.cbn.com/CBNnews/107774.aspx - Your Brain's Biggest Enemy

Headache specialist Dr. David Buchholz is certain that MSG causes migraines for literally millions of people:

 Buchholz said, "That's exactly right. It's an excitotoxin, and it turns on this headache mechanism and makes you hurt like heck."

An excitotoxin is any substance that overexcites cells to the point of damage -- it acts as a toxin.

 http://msgmyth.com/fibro.htm -  a possible connection to fibromyalgia

We can only hope that more doctors will become alerted to the real dangers of MSG, aspartame, and other excitotoxins as a result.

http://www.msgmyth.com/discus/messages/1/657.html?1181783099

Unfortunately - I'd say it was the V8 itself. The key words Cambell uses are "if MSG is ADDED" (emphasis mine). That means they don't have to label what's already in the tomato. Only the choicest tomatoes get sold as whole tomatoes, the ones that don't look as pretty get made into juice. If a tomato is past its prime and overripe, it has more free glutamate present. The Glutamate industry is always telling us that ripe tomatoes are naturally high in MSG, which is why scientists paid by the food industry to prove MSG is safe used tomato juice as the placebo. (In other words, they "spiked" the control.) Some of us here are not as sensitive to the effects of "natural" MSG, but some are. I used to get violently ill with an MSG reaction from tomato sauce. Now, I can tolerate it sometimes, if I make it myself and don't cook it too long. If you react to V8, I might take Jerry's advice and juice my own carrots and such. Since the food scientists know how they handle tomato juice would determine how much flavor-enhancing MSG would be released, I would not trust them to reduce the free glutamate present. In fact, just the opposite - food scientists often brag about a product having a "clean label". Meaning, of course, that MSG is in the product, they know it, but they are almost gleefully celebrating the fact that you don't, and they don't legally have to tell you.

Lentils are naturally high in glutamate. I'm not saying you can't eat them, but go easy. I do fine with S&W low sodium/salt kidney beans. I rinse well and use in soups and chili. I simmer my vegetables first until cooked and then add some fresh or frozen tomatoes, hamburger I've sautéed, and seasonings...simmer just until tomatoes and meat are reheated.

Tomato juice has a high concentration of free glutamic acid in it naturally. Especially commercially prepared juice. They use the ripest ones for that because they'll never make it to the consumer in time as fresh. So tomato juice alone may give you a reaction in addition to whatever else they add. Best to avoid commercially prepared tomato juice, V8, and tomato soups.

http://thehealthycookie.com/2007/08/30/msg-nictotine-of-the-food-industry/feed/

Comments on: MSG: The Nictotine of the Food Industry

You will also find that the most common binding agents used in gluten free baking also have free glutamate in them, they are xanthan gum and guar gum. Some gluten free products contain so much xanthan gum that it makes me ill. I believe that children are more susceptible to the effects of MSG…it does cause food cravings and withdrawal symptoms.

I found MSG in table salt. My mom bought this “light” table salt, which she assumed would be better for my dad’s heart than normal salt. I read the list of ingredients (yes, the SALT had a list of ingredients!), and among them I found MSG in all its glory. It’s organic sea salt only, for me.

http://www.made-in-china.com/import-export/eqbQBScVlxhFprofile1/Shandong-Fufeng-Fermentation-Co-Ltd.html

Fufeng group is one of the leading companies in China fermentation industry, as well as the largest fermentation base for glutamic acid in China. Our major products and their annual capacity are as follows: Monosodium glutamate80000mt, glutamic acid 180000mt, xanthan gum 10000mt, . We have been certified with ISO9001, ISO14001, OHSAS18001, Kosher&Halal.

Not sure of source:

guar gum   Notes:   This thickener is very popular among people with gluten allergies.  Look for it in health food stores.   Substitutes:  xanthan gum ( Substitute an equal amount of xanthan gum for guar gum. Xanthan gum is more expensive, but interchangeable with guar gum.) OR pre-gel starch

xanthan = xanthan gum    Pronunciation:   ZAN-thun  Notes:   Derived from corn sugar, xanthan gum is used as a thickener, stabilizer, and emulsifier.  Substitutes:  guar gum OR pre-gel starch

http://books.google.com/books?id=vhw-EQVViHMC&pg=PA143&lpg=PA143&dq=guar+gum+glutamic&source=web&ots=Rq-KHzEmDv&sig=fySpuL4STVEk8lQ5JfQNJTv8Q4k&hl=en#PPA143,M1

Carob gum. . . Major amino acids are present in the proteinaceous components of LBG [locust bean gum]; in decreasing order of abundance these are glutamic acid, aspartic acid, glycine, arginine, alanine and serine (214, 96, 93, 83, 80, and 69 amino acid residues per 1000 protein-forming amino acids, respectively)(Anderson, 1986).

http://msgmyth.com/

the truth is, most of us are suffering needlessly because of so-called "safe" food additives, namely excitatory neuro-transmitters (nicknamed excitotoxins). The main ones are monosodium glutamate (MSG), aspartame, and L-cysteine. You may think that you are actually avoiding MSG if you avoid Chinese restaurants, but this factory created flavor enhancer is in almost every bottled, bagged, frozen, or canned processed food on super market shelves. But since MSG is often a component of a formulation, it is not labeled as such. You've seen words like autolyzed yeast, hydrolyzed protein, and whey protein. Each of these substances contain a percentage of glutamate, the harmful component of MSG.

http://www.vrg.org/nutshell/faqingredients.htm#natural

What are "natural flavors"?

According to our research department, the exact definition of natural flavorings and flavors from Title 21, Section 101, part 22 of the Code of Federal Regulations is as follows:

"The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional."

In other words, natural flavors can be pretty much anything approved for use in food. It's basically impossible to tell what is in natural flavors unless the company has specified it on the label. A few of the vegetarian & vegan-oriented companies are doing this now, but the overwhelming majority of food manufacturers do not.

Why do companies "hide" ingredients under "natural flavors"? It's considered a way of preserving the product's identity and uniqueness. Sort of like a "secret recipe" - they worry that if people knew what the flavorings were, then someone would be able to duplicate their product.

So what is a vegetarian to do? Call the company. Ask them what's in the flavorings. Chances are they may not be able to tell you, or may be unwilling to tell you. But the more they hear this question, the more likely they are to become concerned about putting a clarifying statement on their labels. It does work in some cases (remember what happened when enough people wrote to the USDA about the organic standards), although it tends to take awhile. We have already had several large food companies call us concerning their natural flavors and how to word their labels if they use only vegetarian or vegan flavorings. They called because it had come to their attention that this was a concern for vegetarians and vegans.

* Many of the numbers listed on food labels are customer service call centers staffed by people who can only read from the information provided to them by the company. While it's tempting to get frustrated and yell at them, please don't. It's sort of like taking it out on the stock clerk because you don't like the grocery store's policies.

http://www.vrg.org/nutshell/faqingredients.htm#mono

What are Mono- and diglycerides?

Monoglycerides and diglycerides are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. The commercial source may be either animal (cow- or hog-derived) or vegetable, and they may be synthetically made as well. They are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Our Guide classifies them as "May be non-vegetarian." Archer Daniels Midland Co., a large manufacturer of monoglycerides, reports that they use soybean oil.

http://www.truthinlabeling.org/III.What%20is%20MSG.html

Class II. When protein is broken down into its constituent amino acids, and refinement results in an ingredient/product that is less than 99% pure glutamic acid, the product is referred to as a "hydrolyzed protein product" (HPP).  There are a myriad of HPP, each of which must be assigned its own unique "common or usual name."   The HPP include (but are not limited to) products called "calcium caseinate," "sodium caseinate," "autolyzed yeast," "hydrolyzed protein," "hydrolyzed vegetable protein," "hydrolyzed animal protein," "yeast extract," and "textured vegetable protein."  All of these invariably contain commercially manufactured glutamic acid (MSG).  The only factor that distinguishes them from the ingredient called "monosodium glutamate" is that the per cent of glutamic acid in the HPP can not, by definition, exceed 98%.   Depending on the starting material, the method of protein breakdown used, and the degree to which the HPP have been hydrolyzed, all HPP will contain a variety of free amino acids, possibly small peptides, and even some protein in addition to glutamic acid.  All HPP, will also contain contaminants, just as all "monosodium glutamate," will contain contaminants.

Olney and others have demonstrated that HPP, like "monosodium glutamate" cause glutamic acid type hypothalamic lesions and neuroendocrine disorders. HPP contain not only processed free glutamic acid (MSG) but other amino acids, including aspartic acid and L-cysteine, which are known to exert the same or similar neurotoxic effects as glutamic acid. (Olney, J.W., Ho, O.L., and Rhee, V. Brain-damaging potential of protein hydrolysates. N Engl J Med 289: 391-393, 1973; Schainker, B., and Olney, J.W. Glutamate-type hypothalamic-pituitary syndrome in mice treated with aspartate or cysteate in infancy. J Neural Transmission 35: 207-215, 1974).

Humans who suffer adverse reactions to the ingestion of monosodium glutamate also suffer adverse reactions to ingestion of HPP (Schwartz, G. R. In Bad Taste: The MSG Syndrome Santa Fe: Health Press, 1988, pp 7-10).  Similarly, they will suffer adverse reactions to ingestion of reaction flavors.

FDA regulations require that products that contain MSG in its "monosodium glutamate" form must be labeled with the words, "monosodium glutamate."  Similarly,  FDA regulations require that products that contain MSG in its HPP forms must be labeled with their individual unique "common or usual names."  However, the FDA does not require, and has refused to require, that the MSG in products that contain any source of MSG be identified. The rationale given by the FDA for this refusal is that FDA code does not require that constituents of an ingredient be disclosed to the consumer.  The MSG in hydrolyzed vegetable protein, autolyzed yeast, sodium caseinate, etc., is considered, by the FDA, to be a constituent, and therefore does not need to be disclosed.  Thus, very often, nothing on the label of a product containing MSG reveals that the product contains MSG.

The FDA goes even farther in allowing MSG to be "hidden," even more surreptitiously, in food.  When sugar is added to a spice package, the addition of the sugar must be disclosed.  But when many MSG-containing ingredients are added to "flavor," "flavoring," "natural flavoring," "stock," or "broth," not even the "common or usual names" of those particular MSG-containing ingredients need to be disclosed.

Finally, the FDA allows the inclusion of MSG produced during product processing to be totally undisclosed.  MSG can be produced during processing if protease enzymes in the presence of any form of protein are included in an ingredient/product.  Under certain conditions, if a product contains protein, the addition of protease enzymes during processing will produce MSG in the end product of the food being packaged or manufactured.

It is extremely important to the glutamate industry that consumers should believe that processed free glutamic acid (MSG) is identical to the glutamic acid in intact protein and in higher organisms (like the human body).

The glutamate industry continues to deny that exposure to free glutamic acid found in processed food (MSG) causes adverse reactions including hives, asthma, seizures, and migraine headache; causes brain damage, learning disorders, and endocrine disturbances; and is relevant to diverse diseases of the central nervous system such as addiction, stroke, epilepsy, schizophrenia, anxiety, depression, and degenerative disorders such as ALS, Parkinson's disease, and Alzheimer's disease.

Central to their argument is the lie that the processed free glutamic acid used in processed food and in pesticide and fertilizer products is identical to the glutamic acid found in unprocessed, unadulterated food and in the human body. Central to the success of their argument is the fact that this glutamate industry lie has never been challenged by a legislator, agency of the US government, or the Courts. When sued by those who have legitimate claims for damages caused by MSG, perpetrators of the lie settle out of court and leave no public record. Legislators and the Courts defer to the FDA, Environmental Protection Agency (EPA), and U.S. Department of Agriculture (USDA), and the FDA, EPA, and USDA refuse to respond or simply lie.

Most of the glutamic acid with which consumers come in contact is found in protein where it is connected to (or bound to) other amino acids in long chains.  There are two forms of glutamic acid found in nature: L-glutamic acid and D-glutamic acid. When glutamic acid is found in protein it is referred to as bound glutamic acid.  The glutamic acid found in protein is L-glutamic acid, only.

Eating protein (which will contain bound glutamic acid that is L-glutamic acid, only) does not cause either brain damage or adverse reactions.

Glutamic acid outside of protein is referred to as free glutamic acid.  Although they may turn out to be artifacts of measurement, at the present time, it would appear that there may be small amounts of free glutamic acid found in some food consumed by humans.  That free glutamic acid would have been associated with unprocessed, unadulterated, and/or unfermented protein in the plants and animals (all higher organisms) used as human food. The glutamic acid found in higher organisms, but outside of protein, is always in the same form as the glutamic acid found in protein, i.e., it is L-glutamic acid, only.

 The second form of glutamic acid, i.e., D-glutamic acid, is not found naturally in higher organisms.  It is found naturally only in the cell walls of certain bacteria.

In the late 1800s and early 1900s, industrialists began to manufacture free glutamic acid.  Manufactured/processed free glutamic acid (MSG) always contains D-glutamic acid, pyroglutamic acid, and various other contaminants in addition to L-glutamic acid. Manufactured/processed free glutamic acid (MSG) causes brain lesions and neuroendocrine disorders in laboratory animals.  Manufactured/processed free glutamic acid (MSG) also causes adverse reactions which include skin rash, tachycardia, migraine headache, depression, and seizures in humans.

MSG-sensitive consumers generally refer to all forms of processed free glutamic acid as MSG. Consumers react to all processed free glutamic acid in the same way they react to the processed free glutamic acid in the flavor enhancer called "monosodium glutamate," provided, of course, that they ingest amounts of processed free glutamic acid (MSG) that exceed their tolerance levels for MSG.

The following pages should be sufficient to demonstrate that processed free glutamic acid used in processed food, drugs, cosmetics, personal care products, dietary supplements, and in pesticide and fertilizer products is not identical to the glutamic acid found in unprocessed, unadulterated food, and in the human body:

Today’s research is intended to determine tomatoes, tomato paste, tomato sauce, grapes, and/or grape juice contain relatively high levels of freed glutamate.  (Cuz in the last week I’ve had a lot of tomato and grape. )

This is probably the best summary:

High (over 1000 mg/100g): Roquefort cheese, Parmesan cheese, Soy Sauce

Medium (100-1000 mg/100g): Walnuts, Fresh tomato juice, Grape juice, Peas, Mushrooms, Broccoli, Tomatoes, Oysters, Corn, Potatoes

Low (1-99 mg/100g): Chicken, Fish (Mackerel, Salmon), Beef, Pork, Eggs, Cow's Milk

Conclusions:

·        I need to do more milk, eggs, meat, spinach, bell peppers, carrots

·        Be more hesitant and conservative with tomato, grape, broccoli, corn, peas and legumes

·        I probably need to start eating as little as I can

·        Find vitamin b12 that isn’t made from yeast?

·        Find more vitamin and mineral supplements that are safe for me

http://www.msu.edu/course/lbs/145/luckie/inquiries2006/tomato/index.html

. . . the main amino acids found in all the tomatoes were Lysine, Arginine, Histidine, Aspartate, and Glutamate

http://www.montrealfood.com/msg.html

Sam is four and a half. He is a picky eater but he loves pasta with lots of cheese. Tomato soup and grape juice are also on his short list of favourite foods. All of these are foods with high concentrations of glutamic acid, an amino acid. One of these, monosodium glutamate, for reasons we don’t quite understand, seems to improve the flavour of food.

Glutamates occurs naturally, to some extent, in all plants and animals. With some exceptions (such as peas, mushrooms, tomatoes, and potatoes), it is generally more concentrated in meat than vegetables. MSG is a commercially derived glutamate. For centuries it was made from seaweed. Today the small white crystals, which look like refined salt or sugar, are also made from corn, wheat, beets and molasses.

MSG’s flavour is difficult to describe. I find it has a complex slightly sour lingering taste that reminds me a little of well aged meat. By itself, MSG is not particularly pleasant; but when added, in very small amounts, to simple foods—I tried it in unsalted vegetable broth, on lettuce leaves, and with a slice of fresh apple—it pushes forward a food’s basic taste in a way that other flavour enhancers, such as salt or sugar don’t. Salt and sugar, in contrast, bring their own flavours to the fore. MSG, which was once called “epicurean powder”, enhances food just like appropriate music improves a good movie without our being aware of the effect.

Some recent studies refer to MSG as the fifth flavour—with salt, sour, sweet and bitter. They use the Japanese word umami to describe it. It translates roughly as “sublime experience.” As a flavour enhancer, MSG works best in foods with low concentrations of glutamate such as cooked vegetables. Not surprisingly it is often added to dishes which have little meat and is a common ingredient in Asian restaurants.

Used with too much abundance, however, MSG often indicates a poor chef in the kitchen and regular diners may find that the cumulative effect of extra MSG produces headaches, nausea, and flushes. (I once worked with an oriental woman who casually informed me that MSG was how “the Chinese got back at the white man.” At that time I was her boss and I wasn’t sure if she was joking.)

As with all foods, too much of any ingredient can cause problems; but MSG, in particular, gets bad press. Used in small amonunts, for people on a low sodium diet, MSG—which does contain sodium—may make food tastier and healthier than salt. And as for Sam, maybe its the glutamate that attracts him to grape juice, dairy products and tomato soup or maybe that’s simply what four and a half year-old boys like to eat.

http://www.naturdoctor.com/Chapters/Research/ALS/ALS3.html

ALS - Part 3

Monosodium glutamate, MSG

Dietary intake of glutamate is associated with an increased risk of ALS. [74]

Glutamate is found in monosodium glutamate (MSG) which occurs naturally in many foods. The following foods should be avoided (Source: MSG Facts http://www.msginfo.com): Table1: Monosodium Glutamate Content in Food

High (over 1000 mg/100g): Roquefort cheese, Parmesan cheese, Soy Sauce

Medium (100-1000 mg/100g): Walnuts, Fresh tomato juice, Grape juice, Peas, Mushrooms, Broccoli, Tomatoes, Oysters, Corn, Potatoes

Low (1-99 mg/100g): Chicken, Fish (Mackerel), Beef, Eggs, Cow's Milk

Aspartate

Aspartate, another potent neurotoxin, should also be avoided in chronic neurologic disease. Aspartate is found in artificial sweeteners such as Aspartame and NutriSweet.

Protection against glutamate toxicity

One cause of brain cell death is glutamate toxicity. Brain cells use glutamate as a neurotransmitter, but unfortunately glutamate is a double-edged sword in that it can also kill aging brain cells. The release of glutamate from the synapses is the usual means by which neurons communicate with each other. Effective communication means controlled release of glutamate at the right time to the right cells. However, when glutamate is released in excessive amounts, intercellular communication ceases. It is like replacing radio signals with x-rays. The flood of glutamate onto the receiving neurons drives them into hyperactivity and the excessive activity leads to cellular degradation.

Methylcobalamin and SAMe

It may be possible to protect brain cells against glutamate toxicity by taking methylcobalamin (vitamin B12) supplements. In a study published in the European Journal of Pharmacology, it was shown that chronic exposure of rat cortical neurons to methylcobalamin protected against glutamate-, aspartate-, and nitropruside- induced neurotoxicity. This study also showed that S-adenosyl-methionine (SAMe) protected against neurotoxicity. [75]

In a study published in Investigational Ophthalmology Visual Sciences, a combination of methylcobalamin and SAMe was used to protect against retinal brain cell toxicity caused by glutamate and nitroprusside. The mechanism by which methylcobalamin protected against neurotoxicity was postulated by the researchers to be enhancement of brain cell methylation. The scientists who conducted these studies emphasized that chronic exposure of methylcobalamin was necessary to protect against neurotoxicity. [76]

Based on its unique mechanisms of action, methylcobalamin could be effective in slowing the progression of diseases such as ALS. Since methylcobalamin is not a drug, there is little economic incentive to conduct expensive clinical studies. It may be a long time before we know just how effective this vitamin B12 analog is in slowing the progression of ALS. This indicates that for methylcobalamin to be effective in protecting against neurological disease, daily supplementation may be required. An appropriate dose for an ALS patient to take would be 20 to 60 mg a day taken sublingually.

http://www.naturdoctor.com/Chapters/Research/ALS/ALS1.html

There are three types of ALS: sporadic, familial, and Guamian. The most common form is sporadic. A small number of cases are inherited genetic disorders (familial). A large number of cases, however, occur in Guam and other Pacific territories.

The familial type of ALS is caused by a genetic defect in superoxide dismutase, an antioxidant enzyme that continuously removes the highly toxic free radical, superoxide. The causes of sporadic and Guamian ALS are unknown. Several hypothesis have been proposed including:

Glutamate toxicity

Oxidative stress

Mitochondrial dysfunction

Autoimmune disease

Infectious disease

Toxic chemical exposure

Heavy metals such as lead, mercury, aluminum, and manganese

Calcium and magnesium deficiency

Carbohydrate metabolism

Growth factor deficiency

Glutamate Toxicity

Glutamate is the main excitatory neurotransmitter in the brain. It has been calculated that glutamate is responsible for 75% of excitatory neural transmissions. Glutamate is unique in that it can produce such marked stimulation that neurons die. It has been proposed that the neuronal damage following ischemia (deficiency of blood, for example after a stroke) is due to the action of glutamate, rather than to a lack of oxygen. [3]ALS is highly linked with glutamate. One proposed mechanism is a defective glutamate transport system that permits neurotoxic levels to build up. [2] A recent study published in the Journal Brain Research Bulletin showed significant elevations (by about 70%) of plasma levels of glutamate in ALS patients as compared to controls. [4]

http://www.fedupwithfoodadditives.info/information/questions3.htm

Q. My son aged 12 months is allergic to soy. Do you know the number codes for soy derived emulsifiers etc?

A. From a reader who is sensitive to both soy and legumes: “As well as 322 (lecithin) I also avoid additives 476,471,492 (emulsifiers), vegetable gums 410,412,415,416,461 (not all soy but derivatives of various beans), vegetable gums & vegetable protein, TVP (textured vegetable protein) and vegetable starch (even if they do not specifically state soy, I don't take the chance). Soya beans, soya meal, soy flour (very common in breads and cakes), soya sauce, miso, tofu and chickpeas. In fact quite a lot of 'health foods' are grossly unhealthy for me. Packaged health foods nearly always contain a soy additive.” See more details in story [314] “13 years of intolerance to soy” (April 2004).

http://www.fedupwithfoodadditives.info/factsheets/Facteczema2.htm

[314] 13 years of intolerance to soy (April 2004)

I am soy intolerant. More specifically I suffer from a legume intolerance which is only now apparent after 13 years of suffering and frustration. My intolerance manifests itself in the form of hives, large red itchy welts that, in a severe attack can cover almost all of the body, be unbelievably itchy and uncomfortable to say the least. In my situation, my symptoms got worst and extended to lethargy, aching and swelled joints, sleepless nights and eventually an emotional feeling of hopelessness of ever being able to stop the relentless onslaught. My condition was medically referred to as Chronic (severe - never ending) Idiopathic (origin or cause unknown) Urticaria (hives). See the rest of this story on the website...

http://www.fedupwithfoodadditives.info/information/questions3.htm

Q. I bought green grapes two weeks straight – they were so cheap and I haven’t bought them since last year. My son loved them but for those two weeks he was screaming and hitting me and going crazy until I put it together - behaviour + grapes.  I was talking to another friend and she said her daughter was reacting the same way.  We took the grapes away and both the kids calmed down within a couple of days.  There was a warning at the supermarket about sulphur dioxide next to the price sign on the grapes. Is this a common phenomenon?

A. Since the ‘salad bar’ asthmatic deaths in the 1970s due to overuse of sulphur dioxide on lettuce, sulphur dioxide has been banned on fresh fruit and vegetables except for grapes. These days they use sulphur dioxide generator pads instead of sprays. However, growers are warned that high temperatures can cause excessive sulphur dioxide in the grapes. January was the hottest month ever in Australia so sulphur dioxide level could have been very high. Sulphur dioxide (220-228) can cause asthma, behaviour problems, eczema, irritable bowel and other symptoms. Another reader has reported feeling asthmatic since buying similarly labelled grapes. Another possibility would be behavioural disturbance due to high natural levels of salicylates, amines and glutamate in grapes (and sultanas). The more children eat, the more likely they are to be affected.

Q. Is Aussie mite (vegemite alternative) failsafe?

A. Yeast extracts are never OK because they are loaded with natural glutamates (MSG is a yeast extract) as well as high in salicylates and amines.

http://www.msgmyth.com/discus/messages/7/698.html?1152312568

I thought this would be helpful since we are often asked which foods are high in glutamate naturally and which aren't. Now we must distinguish between bound and free. Foods high in bound glutamate are not a problem UNLESS they are cooked long and processed. Foods high in free glutamate before cooking should be eaten with caution. Here's the list, in mg/100 g
the first number is bound, the second free:

Cow’s milk 819 2
Human milk 229 22
Parmesan cheese 9847 1200
Eggs 1583 23
Chicken 3309 44
Duck 3636 69
Beef 2846 33
Pork 2325 23
Cod 2101 9
Mackerel 2382 36
Salmon 2216 20
Peas 5583 200
Corn 1765 130
Beets 256 30
Carrots 218 33
Onions 208 18
Spinach 289 39
Tomatoes 238 140
Green peppers 120 32

Here is another list. The numbers represent the percentage of free amino acid to total free amino acids present:

First number is aspartic acid, next is glutamic acid:

peanuts 2.1 25.5
almond
pecan 19.8 18.6
broccoli 8.4 14.5
green bean 4.5 2.1
kale 2.6 8.3
spinach 4.5 22.5
cauliflower 35.7 16.1
potato 3.2 4.3
crisping potato 2.0 4.0
processed cassava 0.9 2.5
asparagus 5.0 11.2
milled rice 19.0 34.8
rye 5.9 16.8
w heat 22.9 15.5
malt 6.4 15.6
blackcurrant 1.9 19.6
navel orange 8.9 3.9
lemon 24.7 13.0
tomato 11.6 34.2
banana 10.6 6.2
pineapple 9.1 2.8
strawberry 2.7 7.4
cantaloupe 22.3 8.7
apple juice 15.6 3.9
grape juice 2.3 3.6
pineapple juice 4.1 4.7
perry pear juice 10.0 10.0
green arabica coffee 11.5 25.3
green robusta coffee 10.7 12.5
red wine 4.5 16.2
pork 0.3 2.0
chicken 2.8 10.5
beef 1.1 27.7
cheese (Cheddar) 1.9 18.5

This explains that the common cry that human milk contains more FREE glutamate than cow's milk is essentially true, but that cow's milk contains nearly 4 times the actual glutamate - so if liberated it would have substantially MORE free glutamate than human milk. It shows why parmesan cheese is so high in free glutamate. Keep in mind, foods high in protein, like meat for instance, would have more free glutamate than foods low in overall protein, like milled rice. Also keep in mind foods containing vitamin C help protect against glutamate, but not if you destroy the Vit C in cooking. (Hope I didn't confuse everyone too much) Fresh meat and fish are high in taurine as well so they have a protective, balanced effect. I will try to get a taurine content table too, and compare. Perhaps we can start to compile a list that gives a relative scale of "excitotoxicity" for common foods, listing apspartic acid, glutamic acid, taurine content, magnesium content, and vitamin C content, and a common "score" based on these numbers so that those of us new to cooking MSG free can start with safer foods so we don't poison ourselves in our own kitchens just by cooking certain foods too long.

Question:

I heard a rumor that glutamate can be l-glutamate or d-glutamate. And all the glutamate in nature is l-glutamate. But artificial glutamate is part d-glutamate. And l-glutamate is safe (or less dangerous). And d-glutamate is very bad.

Is this rumor true?

Jerry,

L-glutamate is implicated in stroke damage.

http://www.anesthesiology.org/pt/re/anes/abstract.00000542-199512000-00014.htm

Volatile and Intravenous Anesthetics Decrease Glutamate Release from Cortical Brain Slices during Anoxia.

Laboratory Investigation

Anesthesiology. 83(6):1233-1240, December 1995.
Bickler, Philip E. MD, PhD; Buck, Leslie T. PhD; Feiner, John R. MD

Abstract:
Background: Extracellular accumulation of the excitatory neurotransmitter L-glutamate during cerebral hypoxia or ischemia contributes to neuronal death. Anesthetics inhibit release of synaptic neurotransmitters but it is unknown if they alter net extrasynaptic glutamate release, which accounts for most of the glutamate released during hypoxia or ischemia. The purpose of this study was to determine if different types of anesthetics decrease hypoxia-induced glutamate release from rat brain slices.

(C) 1995 American Society of Anesthesiologists, Inc.

The article linked below mentions some differences in how they react. Section 6, which discusses diseases associated with excess glutamate, was alarming.

http://www.bioscience.org/1998/v3/d/palmada/d701-718.htm

Yes, l-glutamate is the technical word for the form found in nature and in our bodies and brains. When a food source rich in this natural glutamate is denatured by fermentation, heat and/or chemicals, the peptide linkages are broken down and free l-glutamic acid is created along with d- glutamic acid. Also created are pyro-glutamic acid, contaminants and carcinogens, according to Jack Samuels. These free glutamates can enter the bloodstream 8 to 10 times faster than the form found naturally in food. The d form is not found in nature, normally. But even the naturally occurring glutamate from food eventually gets broken down into free l-glutamate by our digestive system, as it is supposed to. The problem is, along with the glutamate from food, we are overloading on these other factory made forms in our processed foods at abnormal rates in this country.

The following offers a great practice sample of what could be giving you a headache in a common piece of pizza:

http://www.dominospizza.com/home/menu/ingredients.jsp

CRUST (DEEP DISH): Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Salt, Sugar, Whey, Malted Barley Flour, Yeast, Starch, Soybean Oil.

Zzesty Blend: Butter Flavored Oil [Shortening (Liquid And Hydrogenated Soybean Oil), Salt, Flavor (Soybean Oil, Natural Butter Flavor, Turmeric, Annatto, Tocopherol), Lactic Acid], Imitation Parmesan Cheese [Water, Modified Food Starch, Casein And/Or Caseinate, Partially Hydrogenated Soybean Oil, Cellulose Powder, Salt, Sodium Phosphate, Stabilizers (Mono And Diglycerides, Guar Gum, Carrageenan), Natural Flavor, Lactic Acid, Sorbic Acid (As A Preservative)], Onion And Garlic, Spices, Salt, Butter Flavor (Butter Base 20), Tomato Powder, Lactic Acid, Red Bell Pepper, Citric Acid, Lemon Oil, Orange Oil And Extractive Of Paprika With No Greater Than 2% Soybean Oil Added To Prevent Caking.

CHICKEN (GRILLED): Chicken Breast With Rib Meat, Water, Seasoning [Salt, Onion powder, Paprika, Spices, Maltodextrin, Autolyzed Yeast Extract, Corn Syrup Solids, Garlic Powder, Sauterne Wine Solids (Prepared with Sulfur Dioxide), Sugar, Spice Extracts, Partially Hydrogenated Soybean and/or Cottonseed Oil, Turmeric Extract (Color)] , Modified Food Starch, Soy Protein Concentrate, Sodium Phosphates. Contains Soy.

CRUST (HAND TOSSED): Enriched Flour (Wheat Flour, Iron, Thiamine Mononitrate, Niacin, Riboflavin, Folic Acid) Water, Oil (Soybean), Sugar, Salt, Yeast, Vital Wheat Gluten, Less Than 1% Dough Conditioners (Ascorbic Acid, L-Cysteine, Sodium Stearoyl Lactylate, Whey, Enzyme), Corn Meal.  Contains Milk, Soy, Wheat.

PHILLY MEAT: Beef, Water, Dextrose, Salt, Sodium Phosphate, Onion And Garlic Powder.

Rubbed With: Water, Salt, Dehydrated Onion, Beef Flavor (Hydrolyzed Corn, Soy, And Wheat Protein {Contains Autolyzed Yeast Extract}), Salt, Maltodextrin, Dextrose, Beef Fat Flavor, Disodium Inosinate And Disodium Guanylate, Carrageenan, Grill Flavor, Maltodextrin, Spices, Caramel, Xanthan Gum.

SAUSAGE: Pork, Seasoning (Spices, Corn Syrup Solids, Salt, Paprika, Garlic Powder, Chili Pepper, Disodium Inosinate, Disodium Guanylate, BHA, BHT, And Citric Acid), Water, Salt, Sodium Tripolyphosphate.

Pepperoni, Extra Large: Pork and Beef, Salt, Spices, Dextrose, Lactic Acid Starter Culture, Oleoresin of Paprika, Flavoring, Sodium Ascorbate, Sodium Nitrite, BHA, BHT, Citric Acid.

ANCHOVIES: Anchovies, Olive Oil Or Soy Oil, Salt.

BEEF: Beef, Water, Seasoning (Salt, Spices, Disodium Inosinate, Disodium Guanylate, BHA, BHT, Citric Acid), And Sodium Phosphate.

Another good practice label:

Fresh City Blue Cheese Dressing
Soybean oil, water, blue cheese (pasteurized milk, cheese cultures, salt, enzymes), cream, egg yolk, high fructose corn syrup, vinegar and less than 2 percent of the following: salt, partially hydrogenated soybean oil, whey powder, nonfat milk, sodium caseinate, food starch-modified (corn), mono and diglycerides, lactic acid, citric acid, gelatin, carrageenan, guar gum, xanthan gum, carob bean gum, soy lecithin, sodium citrate, sodium carbonate, sodium and dipotassium phosphates, molasses, corn syrup, caramel color, garlic and onion, spices, sugar, citric acid, natural flavor, artificial flavor, potassium sorbate (preservative) and calcium disodium EDTA to protect flavor

Fresh City Caesar Dressing
Soybean oil, water, red wine vinegar, parmesan cheese (pasteurized milk, cheese culture, salt, enzymes), lemon juice (water, lemon juice concentrate), egg yolk, anchovy paste (cured anchovies, salt, defatted soy flour, water), dijon mustard (water, vinegar, mustard seed, white wine, pectin, citric acid, tartaric acid, sugar, spice), xanthan gum and potassium sorbate (preservative)

Fresh City Italian Dressing
Soybean oil, red wine vinegar, vinegar, high fructose corn syrup, salt, garlic, onion, spices, chianti wine, propylene glycol alginate and xanthan gum

Fresh City Market Ranch Dressing
Soybean oil, buttermilk, high fructose corn syrup, egg yolk, parmesan cheese (pasteurized milk, cheese culture, salt, enzymes), celery, red onions, carrots, vegetable base (vegetables (carrots, tomato, onion), dextrose, salt, hydrolyzed corn gluten, partially hydrogenated soybean and cottonseed oil, autolyzed yeast extract, natural flavoring, disodium inosinate), salt, onions, spices, crushed tomatoes (tomatoes, salt, citric acid), sugar, vinegar, potassium sorbate (preservative) and calcium disodium EDTA to protect flavor

Fresh City Reduced Fat Mediterranean Vinaigrette
Water, soybean oil, white balsamic vinegar, dried tomatoes, hoisin sauce (sugar, vinegar, soybeans, water, salt, wheat flour, garlic, sesame seed, chili, spices, red #40), garlic, shallots, salt, scallions, spices, xanthan gum and potassium sorbate (preservative)

Add pectin to my list, Barley Malt, tocopherols, BHT, BHA?, Carageenan (maybe), Autolyzed Yeast,

Examples include:

·         Canned soups.

·         Pre-prepared stocks often known as stock cubes.

·         Condiments such as barbecue sauce.

·         Frozen dinners.

·         Frozen seafood.

·         Common snack foods such as flavored potato chips and flavored tortilla chips.

·         Most fast food.

·         Instant meals such as the seasoning mixtures for instant noodles.

 

Pasted from <http://en.wikipedia.org/wiki/Monosodium_glutamate>

 

Fermented products like soy sauce, steak sauce, and Worcestershire sauce have comparable levels of glutamate as foods with added MSG.

 

Pasted from <http://en.wikipedia.org/wiki/Monosodium_glutamate>

 

Food	Free glutamate (mg/100 g)	Protein glutamate (mg/100 g)
Chinese soy sauce	1090
Japanese soy sauce	782
Roquefort cheese	1280
Parmesan cheese	1200	9847
Grape juice	258
Tomatoes	140	238
Peas	200	5583
Corn	130	1765
Cow milk	2	819
Human milk	22	229
Eggs	23	1583
Chicken	44	3309
Duck	69	3636
Beef	33	2846
Pork	23	2325
Salmon	20	2216
Vegemite	1431
Marmite	1960

 

Pasted from <http://en.wikipedia.org/wiki/Glutamic_acid_(flavor)>

 

The food additives disodium inosinate and disodium guanylate are useful only in synergy with monosodium glutamate-containing ingredients, and provide a likely indicator of the addition of monosodium glutamate to a product.

 

Pasted from <http://en.wikipedia.org/wiki/Glutamic_acid_(flavor)>

 

Hydrolyzed proteins are used in the same manner as MSG in many foods, such as canned vegetables, soups, and processed meats.

 

Pasted from <http://www.cfsan.fda.gov/~lrd/msg.html>

 

Free Glutamate in Seasonings
	mg/100g
Anchovy sauce	630
Bovril	498
Oyster sauce	900
Soy sauce	782
Nam pra (fish sauce)	950

 

Pasted from <http://www.glutamate.org/media/A_natural_part_of_food.asp>

 

 

Glutamic acid is a component of many proteins, such as those in dairy products, meat, legumes, and mushrooms. However, only the free form of glutamic acid or glutamates has an effect on the glutamate receptors. When bound to other amino acids in a protein, it does not stimulate glutamate receptors.

 

Pasted from <http://sci-toys.com/ingredients/msg.html>

 

Glutamates can be produced by fermentation of starches or sugars, but also by breaking the bonds between amino acids in proteins, leaving free amino acids. This process is done by heat or by enzymes, and is called hydrolyzing because the bonds are broken by adding water.

 

Pasted from <http://sci-toys.com/ingredients/msg.html>

 

There is evidence that some people are sensitive to free glutamates, and may get headaches or other symptoms if too much is ingested. This may be related to pyridoxine (vitamin B6) deficiencies, as this vitamin is necessary for glutamate metabolism.

 

Pasted from <http://sci-toys.com/ingredients/msg.html>

 

Bound glutamates in proteins are very common in food. Human breast milk contains ten times as much as cow's milk, and tomato juice contains 4 times as much as breast milk. However, free glutamate, as found in soy sauce or prepared foods, enters the bloodstream much faster than the glutamates bound in proteins, where they are released slowly during digestion.

 

Pasted from <http://sci-toys.com/ingredients/msg.html>

 

 

 

mushrooms also contain a large number of proteins which are composed of glutamic acid. This might account for their slightly meaty flavour and the fact that mushrooms are usually served with meat dishes.

 

Pasted from <http://www.chm.bris.ac.uk/motm/msg/msgh.htm>

 

 

·         Foods high in free glutamate before cooking should be eaten with caution. Here's the list, in mg/100 g
the first number is bound, the second free:

Cow’s milk 819 2
Human milk 229 22
Parmesan cheese 9847 1200
Eggs 1583 23
Chicken 3309 44
Duck 3636 69
Beef 2846 33
Pork 2325 23
Cod 2101 9
Mackerel 2382 36
Salmon 2216 20
Peas 5583 200
Corn 1765 130
Beets 256 30
Carrots 218 33
Onions 208 18
Spinach 289 39
Tomatoes 238 140
Green peppers 120 32

Here is another list. The numbers represent the percentage of free amino acid to total free amino acids present:

First number is aspartic acid, next is glutamic acid:

peanuts 2.1 25.5
almond
pecan 19.8 18.6
broccoli 8.4 14.5
green bean 4.5 2.1
kale 2.6 8.3
spinach 4.5 22.5
cauliflower 35.7 16.1
potato 3.2 4.3
crisping potato 2.0 4.0
processed cassava 0.9 2.5
asparagus 5.0 11.2
milled rice 19.0 34.8
rye 5.9 16.8
w heat 22.9 15.5
malt 6.4 15.6
blackcurrant 1.9 19.6
navel orange 8.9 3.9
lemon 24.7 13.0
tomato 11.6 34.2
banana 10.6 6.2
pineapple 9.1 2.8
strawberry 2.7 7.4
cantaloupe 22.3 8.7
apple juice 15.6 3.9
grape juice 2.3 3.6
pineapple juice 4.1 4.7
perry pear juice 10.0 10.0
green arabica coffee 11.5 25.3
green robusta coffee 10.7 12.5
red wine 4.5 16.2
pork 0.3 2.0
chicken 2.8 10.5
beef 1.1 27.7
cheese (Cheddar) 1.9 18.5

 

Pasted from <http://www.curezone.com/forums/fm.asp?i=724730>

 

·         Capsules made of gelatin will do all kinds of harm to your body. It is basicly the same as the glutamate in msg(monosodium glutamate).

 

Pasted from <http://curezone.com/forums/fm.asp?i=77893>

 

 

Title:

Method for treating conditions related to the glutamate receptor using carboxylic acid amide derivatives

Document Type and Number:

United States Patent 6548522

Abstract:

The present invention is concerned with the use of carbonylamino derivatives of the formula

as well as with their pharmaceutically acceptable salts for the treatment of diseases, which relate to metabotropic glutamate receptor antagonists and/or agonists.

 

In the central nervous system (CNS) the transmission of stimuli takes place by the interaction of a neurotransmitter, which is sent out by a neuron, with a neuroreceptor. L-glutamic acid, the most commonly occurring neurotransmitter in the CNS, plays a critical role in a large number of physiological processes. The glutamate-dependent stimulus receptors are divided into two main groups. The first main group forms ligand-controlled ion channels. The metabotropic glutamate receptors (mGluR) belong to the second main group and, furthermore, belong to the family of G-protein-coupled receptors. At present, eight different members of these mGluRs' are known and of these some even have sub-types. On the basis of structural parameters, the different second messager signalling pathways and the different affinity to low-molecular weight chemical compounds, these eight receptors can be sub-divided into three sub-groups:

mGluR1 and mGluR5 belong to group I, mGluR2 and mGluR3 belong to group II and mGluR4, mGluR6, mGluR7 and mGluR8 belong to group III.

Ligands of metabotropic glutamate receptors belonging to the first group can be used for the treatment or prevention of acute and/or chronic neurological disorders such as psychosis, schizophrenia, Alzheimer's disease, cognitive disorders and memory deficits, as well as chronic and acute pain. Other treatable indications in this connection are restricted brain function caused by bypass operations or transplants, poor blood supply to the brain, spinal cord injuries, head injuries, hypoxia caused by pregnancy, cardiac arrest and hypoglycaemia. Further treatable indications are Huntington's chorea, amyotrophic lateral sclerosis (ALS), dementia caused by AIDS, eye injuries, retinopathy, idiopathic parkinsonism or parkinsonism caused by medicaments as well as conditions which lead to glutamate-deficiency functions, such as e.g. muscle spasms, convulsions, migraine, urinary incontinence, nicotine addiction, opiate addiction, anxiety, vomiting, dyskinesia and depression.

 

 

 

http://users.westnet.gr/~aesclep/msgbasic.htm

MONOSODIUM GLUTAMATE (MSG)

Adrienne Samuels, Ph.D.,* September, 1995

The Basics

MSG sensitivity is a sensitivity to free glutamic acid that occurs in food as a consequence of manufacture. All protein contains glutamic acid bound in it, but only when glutamic acid has been freed from protein prior to ingestion do people express MSG- sensitivity reactions. Some unadulterated protein may also have minute amounts of free glutamic acid associated with it, but MSG- sensitive people report no adverse reactions following ingestion of unadulterated protein. Any free glutamic acid freed from protein by a manufacturing process before it is eaten can cause the MSG reaction. The source of the hydrolyzed protein (soy, corn, wheat, etc.,) appears to be irrelevant.

MSG is manufactured through a process of protein hydrolysis. When a product is 99% pure MSG, the product is called "monosodium glutamate" by the FDA and must be labeled as such. However, when a hydrolyzed protein contains less than 99% MSG, the FDA does not require that the MSG be identified. "Autolyzed yeast," "hydrolyzed soy protein," and "sodium caseinate," are examples of names given to hydrolyzed proteins on food labels.

(for more good stuff click the link above)

http://health.wikia.com/index.php?title=Migraine

[edit] Herbal and nutritional supplements

50 mg or 75 mg/day of butterbur (Petasites hybridus) rhizome extract was shown in a controlled trial to provide 50% or more reduction in the number of migraines to 68% of participants in the 75 mg dose group, 56% in the 50 mg dose group and 49% in the placebo group after four months. Native butterbur contains some carcinogenic compounds, but a purified version, Petadolex®, does not.[4]

Cannabis was a standard treatment for migraines from the mid-19th century until it was outlawed in the early 20th century in the USA. It has been reported to help people through an attack by relieving the nausea and dulling the head pain, as well as possibly preventing the headache completely when used as soon as possible after the onset of pre-migraine symptoms, such as aura. There is some indication that semi-regular use may reduce the frequency of attacks. Further studies are being conducted. A pharmaceutical company is currently conducting trials of a whole cannabis extract spray for migraine[5]

Supplementation of coenzyme Q10 has been found to have a beneficial effect on the condition of some sufferers of migraines. In a well-controlled trial, Young and Silberstein found that 61.3% of patients treated with 100 mg/day had a greater than 50% reduction in number of days with migraine, making it more effective than most prescription prophylactics. Fewer than 1% reported any side effects.

The plant feverfew (Tanacetum parthenium) is a traditional herbal remedy believed to reduce the frequency of migraine attacks. Clinical trials have been carried out (example), and appear to confirm that the effect is genuine (though it does not completely prevent attacks).

Kudzu root (Pueraria lobata) has been demonstrated to help with menstrual migraine headaches and cluster headaches. While the studies on menstrual migraine assumed that kudzu acted by imitating estrogen, it has since been shown that kudzu has significant effects on the serotonin receptors. Kudzu Monograph at Med-Owl.

Magnesium citrate has reduced the frequency of migraine in an experiment in which the magnesium citrate group received 600mg per day oral of trimagnesium dicitrate. In weeks 9-12, the frequency of attacks was reduced by 41.6% in the magnesium citrate group and by 15.8% in the placebo group.

Lists of foods I’m avoiding:

PRIMARY LIST

Annatto

Artificial flavor or artificial flavors

Aspartame

Aspartate?

Aspartic acid

Autolyzed yeast

Autolyzed Yeast Extract

Beef fat flavor

BHT

Caffeine

Calcium caseinate

Carob bean gum

Carrageenan

Casein

Caseinate

Chocolate

Citrus fruits? - orange, lemon, grapefruit, pineapple

Coffee

Diglycerides

Edemame

Gelatin

Glutamic acid

Goya sazon seasoning

Grill flavor

Guar gum

Hydrogenated soybean oil

Hydrolyzed {anything}

Hydrolyzed animal protein

Hydrolyzed protein

Hydrolyzed protein product (HPP)

Hydrolyzed vegetable protein

Hydrolzyed corn

Lecithin

Locust bean gum

Malted anything (malted barley flour)

Maltodextrin

Monoglycerides

MSG (monosodium glutamate)

Natural flavor (or) natural flavors

Peanut

Seasoning (when they don’t specify which seasoning)

Sodium caseinate

Soy

Soy Lecithin

Soy oil (supposedly no IgE allergies, but possible IgG)

Soy protein

Soy protein concentrate

Soya

Spices (when they don’t specify which spices)

Steak Seasoning or Season All (most seasonings contain MSG)

Tea

Textured vegetable protein

Tocopherols

Vegetable broth

Vegetable gum

Vitamin E  (almost always made from Soybean)

Wheat protein

Whey

Whey protein concentrate

Xanthan gum

Yeast - bakers’ yeast and brewer’s yeast  (I'm definitely allergic to yeast)

Yeast extract (supposedly high in free glutamate)

SECONDARY LIST (triggers allergy symptoms but not headaches)

chicken

rice (definitely allergic to rice)

apple? (probably a false positive… or at least no longer an issue)

black pepper?  (probably a false positive or no longer an issue)

potato? (tested positive for this allergy but not so sure it's a problem. then again, potato is naturally high in free glutamate)

coconut?  (allergy tests said I'm allergic to this but I haven't done any practical testing)

pineapple? (starting to believe i am allergic to pineapple)

TERTIARY LIST  (in extreme moderation)

Brocolli - surprise!  naturally high in free glutamate

Cheese - aged cheeses (as opposed to mild cheeses)(the more aged and the more sharp they are, the more tyramine and glutamate they have)

Legumes - beans, lentils, peas (naturally high in free glutamate; same family as soy and peanut)              

Tomato - tomato paste, tomato sauce, tomato juice (relatively high naturally in free glutamate; the more ripe the worse)

Walnuts (naturally high in free glutamate)

FOURTH LIST (slight caution - don't consume every day)

Corn (allergy testing showed I have a mild allergy to corn)

Egg (low in free glutmate but supposedly my allergy tests supposedly prove i have a mild allergy to egg)

Mild cheeses - provolone, jack, pepper jack

Topamax

Topiramate also decreases the ability of a neurotransmitter called glutamate to excite the nerve cells. It does this by blocking glutamate receptors.

Topamax causes changes in the GABA and glutamate systems, which in turn affect dopamine and serotonin function. . .  may also “restore receptor tone” in the hyperactivated glutamate system of the alcoholic, specifically in the nucleus accumbens.

Topiramate blocks voltage-dependent sodium channels, augments the activity of the neurotransmitter gamma-aminobutyrate at some subtypes of the GABA-Areceptor, antagonizes the AMPA/kainate subtype of the glutamate receptor, and inhibits the carbonic anhydrase enzyme, particularly isozymes II and IV.

Glutamate excitotoxicity is common in those with autistic spectrum disorders  . . . Topiramate targets . . .glutamate receptors

Acamprosate may restore receptor tone that usually can take up to 12 months to normalize on its own.

Topiramate enhances GABA-activated chloride channels. In addition, topiramate inhibits excitatory neurotransmission, through actions on kainate and AMPA receptors. There is evidence that topiramate has a specific effect on GluR5 kainate receptors.

http://www.tiscali.co.uk/lifestyle/healthfitness/health_advice/netdoctor/archive/100002607.html

Topamax tablets and sprinkle capsules contain the active ingredient topiramate, which is a medicine that is used to treat epilepsy.

The brain and nerves are made up of many nerve cells that communicate with each other through electrical signals. These signals must be carefully regulated for the brain and nerves to function properly. When abnormally rapid and repetitive electrical signals are released in the brain, the brain becomes over-stimulated and normal function is disturbed. This results in fits or seizures.

Topiramate works in three ways to prevent epileptic fits.

First,  it enhances the activity of a neurotransmitter called GABA in the brain. Neurotransmitters are chemicals that are stored in nerve cells and are involved in transmitting messages between the nerve cells. GABA is a neurotransmitter that acts as a natural calming agent. It keeps the nerve activity in the brain in balance. As topiramate enhances the action of GABA, it helps calm the nerve activity in the brain.

Second, Topiramate also prevents sodium from entering the nerve cells when they begin to fire rapid and repetitive electrical signals. A build up of sodium in the nerve cells is necessary for the electrical signal to build up and be passed on. Topiramate therefore prevents the excessive electrical activity that causes fits.

Topiramate also decreases the ability of a neurotransmitter called glutamate to excite the nerve cells. It does this by blocking glutamate receptors.

All these actions calm the nerve cells and stabilise the electrical nerve activity in the brain. This helps prevent fits and maintain normal brain function.

Topiramate is used as an add-on treatment for adults and children over two years of age whose epilepsy has not been well controlled by other antiepileptic medicines. It can also be used as a single treatment for adults and children over six years of age who have newly diagnosed epilepsy.

Topiramate is also prescribed by specialists to prevent migraine headaches in adults, for example, for those who have three or more migraine attacks per month, or frequent migraines that significantly interfere with daily routine. It is not fully understood how topiramate works to prevent migraines. The medicine has to be taken continuously to prevent migraines. It is not intended for treating individual migraine attacks.  

http://addiction-dirkh.blogspot.com/2007/10/topamax-for-alcoholism-closer-look.html

Like Campral, Topamax causes changes in the GABA and glutamate systems, which in turn affect dopamine and serotonin function. Acamprosate, like topiramate, harkens back to earlier work on GABA transmission in alcoholism. Both drugs attack the craving and relapse dilemma by stimulating GABA, the inhibitory transmitter that is the target of benzodiazepines like Valium, Xanax and Klonopin. However, Campral is not sedating. There is no buzz, no psychoactive effect, and no evidence of abuse potential whatsoever. Major side effects of acamprosate include gastrointestinal cramps and diarrhea. In addition, Campral may also “restore receptor tone” in the hyperactivated glutamate system of the alcoholic, specifically in the nucleus accumbens.

In a dozen clinical trials conducted in Europe, involving thousands of alcohol abusers, 50 per cent of acamprosate users maintained sobriety for three months without relapse, compared to 39 per cent of the placebo group. (The distressingly low numbers are testimony to the fierce mechanism of relapse.)

Topamax shows a similar mechanism of action. Earlier, researchers from the University of Texas conducted topiramate studies at the South Texas Addiction Research and Technology Center, later published in Lancet. Alcoholic patients achieved a rate of continuous abstinence six times higher than those in a placebo group did. They also reported fewer cravings, compared to a placebo group.

The downside to Topiramate may prove to be side effects. The NIAAA’s Raye Z. Litten, chief of treatment research, believes that the drug may ultimately be a strong player. “On the other hand,” he cautions, “Topiramate appears to have more severe side-effects than naltrexone and acamprosate.” Litten argues that greater efforts at testing are needed.

The National Institutes of Health (NIH) estimated that it would be sponsoring more than 30 new clinical trials of drugs for alcoholism in the next few years. The JAMA editorial, “Medications to Treat Alcohol Dependence,” concludes that the pace of development for alcoholism drugs in increasing. “A solid understanding of the neurobiology of alcohol addiction is providing the framework for multiple avenues of further medication development.”

http://www.rxlist.com/cgi/generic/topiram_cp.htm

The precise mechanisms by which topiramate exerts its anticonvulsant and migraine prophylaxis effects are unknown; however, preclinical studies have revealed four properties that may contribute to topiramate's efficacy for epilepsy and migraine prophylaxis. Electrophysiological and biochemical evidence suggests that topiramate, at pharmacologically relevant concentrations, blocks voltage-dependent sodium channels, augments the activity of the neurotransmitter gamma-aminobutyrate at some subtypes of the GABA-Areceptor, antagonizes the AMPA/kainate subtype of the glutamate receptor, and inhibits the carbonic anhydrase enzyme, particularly isozymes II and IV.

http://www.revolutionhealth.com/drugs-treatments/rating/topamax-for-aspergers-syndrome

Works but has Side Effects I have Asperger and had been searching for something to calm down the excessive activity at the back of my head that usually manifested itself as anxiety and overreacting to everyday stimuli. Glutamate excitotoxicity is common in those with autistic spectrum disorders, so this was logical. Also, I had tried the drug Namenda (memantine) because it too modulates glutamate activity and had done the trick but eventually caused a massive headache later in the day. Topiramate targets different glutamate receptors and, being a distinctive drug, I expected different side effects. It did work and cause different side effects. I felt less pathetic and stopped bingeing and purging my food. But they were also intolerable in the end: stomach numbness, headache, hyperactivity, hypertension, insomnia and, toward the end of coming off it, diarrhea and asthma (or difficulty breathing). I can't say this will be the case for everyone, but I know I'm done with the drug. I was also hoping it would help me lose weight, since that's what reports say it tends to do, but the scale didn't budge. Then again, I was only on it for 5 days.

http://members.aapa.org/aapaconf2007/syllabus/7008JacobsAddictionPHAR.pdf

ACAMPROSATE

• Calcium acetyl homotaurinate (Campral®)

• Available 1/2005

– Delayed release tablets

– Daily dose is two 333mg tabs three times a day (TID)

• Enhances abstinence and reduces drinking days

• not metabolized in the liver

HOW DOES IT WORK?

• There is a baseline equilibrium in the brain between excitatory

neurotransmitters (glutamate and aspartate) and inhibitory neurotransmitters

(gaba and taurine).

• When there is acute alcohol intake, the effect is to decrease glutamate, thus

inhibition increases (stronger effect due to the sedative nature of alcohol)

• In chronic alcohol use, one sees neuroadaption whereby there is up-regulation

of the NMDA receptor. This up-regulation is manifested by an increase in the

number of receptors and an overall balance in the brain.

• When the alcohol dependent patient stops drinking and goes into alcohol withdrawal, the brain picture is one of imbalance where there is an increase in glutamate (excitation is dominant). This results in hyperactivity (seizures, etc). Repeated withdrawal increases glutamate significantly.

• Acamprosate has a binding site on glutamate receptors, glutamatebeing an excitatory neurotransmitter. When alcohol consumption is stopped, there is a hyper - excitable state that is at least partially due to the glutamate system.

– Inhibits glutamate’s release, thus decreasing the degree of excitation or withdrawal.

• Acamprosate may restore receptor tone that usually can take up to 12 months to normalize on its own.

• Thus, there is attenuation of the symptoms of acute and protracted alcohol withdrawal.

• Well tolerated with major side-effect being intestinal cramps and diarrhea

• Not metabolized by the liver and is eliminated 90% unchanged in the urine

• There have been no significant drug - drug interactions reported

• Dosing was 2000mg divided into twice day dosing in the European

studies, which is different than the suggested US prescribing

guidelines

• Whitworth and colleagues showed a relapse rate of 19% in a 12 week study period (23% with Revia).

– Patients stated that they “seemed to lose interest in alcohol”

– European studies involving over 4000 subjects had good results in 11 out of

12 studies, though the drop out rate was high (~50%)

• In another study, abstinence was 38% at 13 weeks compared to

13% of placebo patients.

– 28% vs 13% at 48 wks

– 16% vs 9% at 52 wks

• Improved time to first drink (140 days vs 40 days in 48 week trial)

• Improved % days abstinent (70% vs 30%)

• University of Lausanne, Switzerland showed increase effectiveness

if acamprostate was combined with antabuse and no adverse drug

interactions were noted

– NOTE: the combination of medications has not been shown to be as

effective if one goes by the COMBINE study in the US.

TOPIRAMATE

• Topiramate (Topamax®)

– Originally synthesized as anti-diabetic agent

– Approved for partial onset and primary generalized tonic-clonic seizures in

adults and children

– Johnson BA, Ait-Daoud N, Bowden CL, et al. "Oral topirimate for treatment of alcohol dependence: a

randomized trial. The Lancet. 361:1677-1685, 2003.

– 1/2 life 19-23 hours

– 50-80% excreted unchanged in the urine

– No therapeutic range is suggested

– Blood level monitoring is not indicated

• Topiramate (Topamax®) adverse effects

– Transient paresthesias (numbness and tingling in the arms, legs, hands

and feet)

– Decrease cognition (decrease in concentration and memory)

– Secondary angle closure glaucoma – rare

– Kidney stones (1.5% or 2-4 times the general population)

– Weight loss

– Found to be more effective than controls and reduced the number of heavy drinking days.

– No difference in early or late onset alcoholics

– Study measured abstinence initiation not persistence

• Perhaps different pharmacotherapies could be used for initiation, maintenance and

prolonged abstinence

• Work by B.Johnson in Lancet 2003;361;1677-1685.

– Effect on cocaine users

• 25mg to start, increase by 25 mg daily dose/week until 200mg per day is reached

– In almost every week of the study, more patients were abstinent in the topiramate group

than in the placebo group. Of the 40 participants in the study, more patients taking

topiramate achieved 3 or more continuous weeks of abstinence from cocaine.

(Kampman, K.M., et al. A pilot trial of topiramate for the treatment of cocaine dependence. Drug and Alcohol Dependence

75(3):233-240, 2004.)

Use of Oral Topiramate to Promote Smoking Abstinence Among Alcohol-Dependent Smokers

A Randomized Controlled Trial

• ABSTRACT

– Background Previously, our group has shown that topiramate is an effective treatment for alcohol

dependence. Herein, we extend that proof-of-concept study by determining whether cigarettesmoking,

alcohol-dependent individuals from the earlier study also experienced improved smoking

outcomes.

– Methods As a subgroup analysis of a larger double-blind, randomized, controlled, 12-week study

comparing topiramate vs placebo as treatment for alcohol dependence, a 12-week clinical trial

compared topiramate vs placebo in 94 cigarette-smoking, alcohol-dependent individuals. Of these,

45 were assigned to receive topiramate (escalating dose from 25 to 300 mg/d) and the remaining 49

had placebo as an adjunct to weekly standardized medication compliance management. The primary

outcome was smoking cessation ascertained by self-report and confirmed by the level of serum

cotinine (nicotine’s major metabolite).

Use of Oral Topiramate to Promote Smoking Abstinence Among Alcohol-Dependent Smokers

A Randomized Controlled Trial

• ABSTRACT (Continued)

– Results Topiramate recipients were significantly more likely than placebo recipients to abstain from

smoking (odds ratio, 4.46; 95% confidence interval, 1.08-18.39; P = .04). Using a serum cotinine

level of 28 ng/mL or lower to segregate nonsmokers from smokers, we found that the topiramate

group had 4.97 times the odds of being nonsmokers (95% confidence interval, 1.1-23.4;P = .04).

Smoking cessation rates for topiramate recipients were 19.4% and 16.7% at weeks 9 and 12,

respectively, compared with 6.9% at both time points for placebo recipients.

– Conclusion In this trial, topiramate (up to 300 mg/d) showed potential as a safe and promising

medication for the treatment of cigarette smoking in alcohol-dependent individuals.

Bankole A. Johnson, DSc, MD, PhD et al Arch Intern Med. 2005;165:1600-1605.

http://www.emedexpert.com/facts/topiramate-facts.shtml

The putative efficacy of topiramate in the treatment of alcohol dependence is based on reversing chronic changes induced by alcohol resulting in dopamine-facilitated neurotransmission in the midbrain. Topiramate might antagonise alcohol's rewarding effects associated with abuse liability by inhibiting mesocorticolimbic dopamine release via the contemporaneous facilitation of GABA activity and inhibition of glutamate function.

·         Advantages:

o    may be effective for patients who have failed to respond to antidepressants or mood stabilizers

o    adjunctive topiramate effective for treatment-resistant bipolar-spectrum disorders ¹⁰

o    potential for weight loss and a reduction in BMI (often, weight loss is highly desired by patients) ¹¹

o    one of the few FDA-approved medications for migraine prevention

o    good tolerability

o    probably works for all seizure types

o    may be taken without regard to meals

o    advantages over neuroleptic medications in that it carries no risk of tardive dyskinesia

o    does not appear to destabilize mood in patients with comorbid bipolar disorder

o    minimal interactions with other medications

o    pharmacological advantages: low protein binding, high therapeutic index, minimal hepatic metabolism and mainly unchanged renal excretion

o    blood pressure lowering effect ²⁵

·         Disadvantages:

o    risk of developing kidney stones (about 1.5%); an explanation for this risk may lie in the fact that topiramate is a carbonic anhydrase inhibitor ¹

o    risk of acute myopia and angle-closure glaucoma ^{1, 3}

o    can decrease efficacy of oral contraceptives ¹

o    cognitive side effects ¹

Mechanism of action

The precise mechanisms by which topiramate exerts its anticonvulsant and migraine prophylaxis effects are unknown. However, preclinical studies have revealed four properties that may contribute to topiramate's efficacy for epilepsy and migraine prophylaxis. Topiramate at pharmacologically relevant concentrations:

·         blocks voltage-dependent sodium channels

·         potentiates the activity of gamma-amino-butyric acid (GABA), an inhibitory neurotransmitter (activate GABA postsynaptic receptors)

·         blocks the action of glutamate (excitatory neurotransmitter)

·         inhibits the carbonic anhydrase enzyme, particularly isozymes II and IV (weakly inhibits carbonic anhydrase)

http://en.wikipedia.org/wiki/Topiramate

Topiramate enhances GABA-activated chloride channels. In addition, topiramate inhibits excitatory neurotransmission, through actions on kainate and AMPA receptors. There is evidence that topiramate has a specific effect on GluR5 kainate receptors. It is also an inhibitor of carbonic anhydrase, particularly subtypes II and IV, but this action is weak and unlikely to be related to its anticonvulsant actions, but may account for the bad taste and the development of renal stones seen during treatment. Its possible effect as a mood stabilizer seems to occur before anticonvulsant qualities at lower dosages. Topiramate inhibits maximal electroshock and pentylenetetrazol-induced seizures as well as partial and secondarily generalized tonic-clonic seizures in the kindling model, findings predictive of a broad spectrum of activities clinically.

Allergies: Eight Common Trigger Foods

Soy

Soymilk, tofu, tempeh, edamame, soybeans, soy protein isolate, soy sauce, soy nuts, TVP or textured vegetable protein (defatted soy flour), tamari, miso.

 

Common Hidden Sources

Tuna, deli meats, hot dogs, vegetable broth, vegetable starch, textured vegetable protein, cereals, infant formulas, sauces, soups, many vegetarian products.

http://www.dana.org/news/cerebrum/detail.aspx?id=7376

Protecting the Brain from a Glutamate Storm

By Vivian Teichberg, and Luba Vikhanski
About Vivian Teichberg
About Luba Vikhanski
May 10, 2007

When a stroke or head injury releases a flood of the chemical messenger glutamate, the excess glutamate leaves damaged neurons in its wake. Israeli scientist Vivian Teichberg, Ph.D., has developed a new method that may protect the brain from this destruction by harnessing the brain’s natural ability to keep glutamate levels in check.

 

The human brain is packed with a substance that needs to be treated like a handle-with-care explosive. Glutamate, one of the most abundant chemical messengers in the brain, plays a role in many vital brain functions, such as learning and memory, but it can inflict massive damage if it is accidentally spilled into brain tissue in large amounts.

Glutamate flow in the brain is normally kept in check by a system of dam-like structures, which release a trickle of the substance only when and where it is needed. But burst a dam—as happens in stroke, head trauma, and some other neurological disorders—and the treacherous messenger floods the brain. The surge of glutamate radiates out from the area of original damage, and kills neurons in nearby areas.  The expanded damage can leave in its wake signs of impaired brain function, such as slurred speech and shaky movement.

Depending on the severity and location of the stroke or head trauma, recovery can be slow and incomplete. Now new hope is coming from a completely new approach to protecting the brain against the ravages of injury and disease. It consists of “mopping up” excess glutamate by boosting a natural process that the healthy brain already uses to safeguard itself from a glutamate overdose. If this concept is borne out in clinical trials, it might be helpful in treating a variety of acute and chronic brain insults and diseases. 

Inside the Glutamate Storm

The amino acid glutamate is the major signaling chemical in nature. All invertebrates (worms, insects, and the like) use glutamate for conveying messages from nerve to muscle. In mammals, glutamate is mainly present in the central nervous system, brain, and spinal cord, where it plays the role of a neuronal messenger, or neurotransmitter. In fact, almost all brain cells use glutamate to exchange messages. Moreover, glutamate can serve as a source of energy for the brain cells when their regular energy supplier, glucose, is lacking. However, when its levels rise too high in the spaces between cells—known as extracellular spaces—glutamate turns its coat to become a toxin that kills neurons.*

MRT TESTING

http://ezinearticles.com/?MRT-Testing-Is-Helpful-For-Food-Intolerance-And-Sensitivity-That-Is-Not-Caused-By-Food-Allergies&id=757842

MRT Testing Is Helpful For Food Intolerance And Sensitivity That Is Not Caused By Food Allergies
By Dr. Scot Lewey 

Dr. Scot Lewey
Level: Platinum

Dr. Scot Lewey is a digestive disease specialist doctor (board certified gastroenterologist). Celiac disease, food allergy and intolerance, Crohn's disease and colitis and IBS are ...

Food intolerance and sensitivity reactions that are not due to an allergy:

Certain foods, additives and chemicals are capable of triggering immune reactions that are not due to allergies. Chemicals mediators released by the immune system are capable of producing a variety of body reactions and symptoms. Avoiding foods that produce such reactions is suppose to resolve or at least significantly improve symptoms resulting from eating those foods. Mediator release (MRT) testing measures the release of chemical mediators from white blood cells and platelets in response to specific foods, additives or chemicals. Such chemical reactions presumably indicate sensitivity to these foods or additives.

Principles of commercially available mediator release testing (MRT):

Commercially available mediator release testing (MRT, Signet Diagnostic Corporation, www.nowleap.com) is based on measuring in the blood the reaction of various immune mediator chemicals released into in response to a food or chemical to which you have become sensitive or intolerant. The result is that when exposed to such foods or chemicals your blood cells release various chemicals that cause an alteration of the ratio of solids (cells) to liquid (serum) in your blood that can be measured. The white blood cells and platelets shrink and the volume of the liquid increases. The degree of change can be measured and reported as mild or moderate to severe corresponding with the degree of sensitivity to that particular food, additive or chemical.

Test results of 150 foods and chemicals combined with elimination diet and counseling:

A panel of 150 food and chemicals (123 foods and 27 chemicals) is available. The foods or chemicals producing abnormal reactions are summarized in color tables provided along with a comprehensive report containing a result's based specific elimination diet plan supplemented with several hours of personalized counseling from a dietician.

Insurance coverage for MRT food sensitivity and intolerance testing:

Several insurance carriers pay for at least a portion of the cost of this testing however because it is considered "out of network" for most plans patients are usually responsible for payment of the service. Some carriers consider the testing "experimental" or not validated and therefore do not cover the testing.

Conditions benefited by MRT testing include migraines, IBS, fatigue and fibromyalgia:

Signet markets the testing for several conditions based on limited published research combined with their extensive clinical experience and patient testimonials. They claim success with reducing or eliminating a myriad of symptoms or conditions. These include migraines, headaches, autistic behavior, anxiety, depression, ADD, sinus and ear, nose and throat problems, irritable bowel syndrome, vomiting syndromes, Celiac, chronic stomachaches, bladder problems, fibromyalgia, arthritis, eczema, hives, and chronic fatigue syndrome.

Skeptical doctor and frustrated patients look for answers:

Initially, I was skeptical about MRT. However, I began advocating it several months ago because many of my patients had ongoing symptoms or findings that suggested an ongoing food intolerance or sensitivity but the testing available to us could not tell us what food or foods may be a problem. After reviewing the available research data I concluded MRT testing had adequate scientific basis to recommend it as an option to those who were interested and would consider making dietary changes based on the results.

Expert food allergy doctor and patients find MRT testing helpful and worthwhile:

So far, my experience is that most of those who have undergone the testing and implemented dietary changes as a result have noted significant improvement in a variety of digestive and non-digestive symptoms. I have also noted some very interesting patterns in people with other allergies. There appears to be a strong correlation with food-pollen cross reactions, more commonly known as the oral allergy syndrome (OAS). I am following this systematically and hope to report my observations formally in the future.

Previously available testing and diet interventions fail to provide relief in some patients:

All of my patients who have decided to undergo MRT testing have already been tested for Celiac disease and most have had food allergy testing as well as both upper and lower endoscopy exams with biopsies. All also had already tried dietary interventions. Some have had tests that confirmed one or more food allergies, Celiac disease or gluten sensitivity or have presence of mast cell enterocolitis; eosinophilic esophagitis, gastroenteritis or colitis; or lymphocytic enteritis. Though most had some improvement with dietary interventions based on their previous tests, many had ongoing symptoms with or without inconclusive or negative food allergy testing.

Get MRT testing and try an elimination diet:

I believe MRT testing is a helpful addition to the evaluation and treatment of food intolerance. The testing does require a doctor's order. If your doctor is not familiar with the testing they can learn more at www.nowleap.com. If your doctor will not order the testing Signet can help you locate a doctor in your area or you can obtain the testing as part of an on-line consultation. An elimination diet based on specific foods to which you are intolerant but not necessarily allergic to may be the key to relief from a variety of symptoms and conditions. If you are suspecting a food intolerance, get tested today.

The Food Doc, Dr. Scot Lewey, is an expert medical doctor specializing in digestive diseases and food related illness, especially food allergies, celiac disease and colitis. Dr. Lewey's expert reputation as the Food Doc is established by a foundation of formal training in internal medicine, pediatrics, and gastroenterology (diseases of the digestive tract), his personal and family experience with gluten and milk sensitivity, and over two decades as a practicing physician, clinical researcher, author and speaker. Access this expert knowledge online today at http://www.thefooddoc.com Article Source: http://EzineArticles.com/?expert=Dr._Scot_Lewey

http://www.healthydirectionspoway.com/Allergy_Testing___LEAP.html

MRT Testing
Mediator release is the direct cause of multiple symptoms experienced in immune mediated food chemical sensitivities. The MRT (Mediator Release Test) accurately isolates which specific foods and/or additives provoke any form of non-IgE mediated hypersensitivity reactions.  It is a common end-point, whole blood assay.

This new test is patented and based on an innovative method of measurement of blood components, previously not possible.  These non IgE mediated reactions cause release of pro-inflammatory and pain causing mediators throughout all organ systems and then systemically throughout the body, creating multiple symptoms.

Examples of these symptoms include:  chronic headaches, fatigue, muscle & joint pain, diarrhea or constipation, sinus problems, bloating, gas and other gastrointestinal issues.

This situation is often described by clients as feeling “lousy” at best and “horrible” at worst, all the time.  People who have been diagnosed with other allergies, fibromyalgia, irritable bowel syndrome, and migraine headaches especially benefit from MRT testing and the LEAP program.

MRT Testing has also shown food sensitivity issues in persons who also have autism, ADD, arthritis, GERD, chronic cough, sinusitis, insomnia, and weight imbalances.  MRT Testing and LEAP Program have been successful in helping world class athletes perform at their best.

http://thefooddoc.blogspot.com/2007_09_01_archive.html

MRT food sensitivity and food intolerance testing helpful

   Digestive tract is the largest barrier to outside attack and only one cell thick.

Certain foods, additives and chemicals are capable of triggering immune reactions that are not due to allergies. Chemicals mediators released by the immune system are capable of producing a variety body reactions resulting in symptoms. Avoiding foods that produce such reactions significantly improve symptoms resulting from eating those foods. Mediator release (MRT) testing measures the release of chemical mediators from white blood cells and platelets in response to specific foods, additives or chemicals. Such chemical reactions presumably indicate sensitivity to these foods or additives.

Principles of mediator release testing (MRT):

Mediator release testing (MRT, Signet Diagnostic Corporation, www.nowleap.com) is based on measuring the reaction in the blood resulting from a food or chemical to which you have become sensitive or intolerant. When exposed to a foods or chemical that you are sensitive to your cells release various chemical mediators. These mediators cause an alteration of the ratio of solids (cells) to liquid (serum) in your blood that can be measured. The white blood cells and platelets shrink and the volume of the liquid increases. The degree of change can be measured. Signet tests the reactions to 150 foods and chemicals (123 foods and 27 chemicals). They report the reactions as mild or moderate to severe and this is believed to correspond with the degree of sensitivity to that particular food, additive or chemical.

Results of MRT combined with a specific elimination diet.

The foods or chemicals producing abnormal reactions are summarized in color tables provided along with a comprehensive report containing a result’s based specific elimination diet plan supplemented with several hours of personalized counseling from a dietician. Initially, I was skeptical about MRT. However, I began advocating it several months ago because many of my patients had ongoing symptoms or findings that suggested an ongoing food intolerance or sensitivity but the testing available to us could not tell us what food or foods may be a problem. After reviewing the available research data I concluded MRT testing had adequate scientific basis to recommend it as an option to those who were interested and would consider making dietary changes based on the results.

MRT testing diet interventions help patients who failed to find relief previously.

So far, my experience is that most of those who have undergone the testing and implemented dietary changes as a result have noted significant improvement in a variety of symptoms. Those who have decided to undergo MRT testing typically have already been tested for Celiac disease and food allergies and undergone both upper and lower endoscopy exams with biopsies. They also have typically already tried dietary interventions. Some have had tests that confirmed one or more food allergies, Celiac disease or gluten sensitivity or have presence of mast cell enterocolitis; eosinophilic esophagitis, gastroenteritis or colitis; or lymphocytic enteritis. Though most had some improvement with dietary interventions based on these tests, many continued to have ongoing symptoms.

How to get on-line consultation and MRT testing?

If your doctor will not order the testing Signet can help you locate a doctor in your area or you can obtain the testing as part of an on-line consultation with the Food Doc www.dr-lewey.medem.com. The testing does require a doctor’s order. If your doctor is not familiar with the testing they can learn more at www.nowleap.com. I believe MRT testing is a helpful addition to the evaluation and treatment of food intolerance.


Scot M. Lewey, D.O., FACP, FAAP, FACOP
PO Box 51460
Colorado Springs CO 80949
719 387 2110 Fax 719 302 6000
www.theFoodDoc.com
info@thefooddoc.com


Copyright © 2007, The Food Doc, LLC, All Rights Reserved.
www.thefooddoc.com

References:

Kaczmarski M. et al. MRT test-New generation of tests for food hypersensitivity in children and adults. Pezeglad Pediatryczny, 1997; Supplement 1:61-65.

Frandzei, S. New lab test may help identify foods that exacerbate symptoms of IBS-D. Gastroenterology and Endoscopy News. April 2007. 53.

http://people.brandeis.edu/~khoyte/Files/gluten.ppt

The Gastrointestinal System, Gluten, Casein, and Diet:
Their Implications In Autism

Michelle Goldstein, Sharon Lewin, Kara Lord

Connections between glutmate/glutamate-cascade/glutamate-binding-blocking and chronic pain, migraine, muscle spasticicity, stroke, multiple sclerosis, alzheimers, depression, schizophrenia,

http://www.treatingspasticity.com/2008/06/

A webinar. . . will bring together industry experts to discuss the opportunity of treating chronic pain, migraine and muscle spasticity through the inhibition of the neurotransmitter glutamate.. . will present information about glutamate receptors in the central nervous system as a target for chronic pain therapy. . . . neurologist who focuses on the diagnosis, treatment, prevention and cure of headache. . .  will present information about glutamate receptors in the brain as a target for acute and prophylactic migraine therapy. . . . about glutamate receptors in the spinal cord as a target for muscle spasticity. . . .development of drugs that block the glutamate cascade. . .  clearly a promising approach for the treatment of migraine and other conditions.. . glutamate receptor antagonist . . . for chronic pain. Glutamate receptors mediate the functioning of glutamate, an important excitatory neurotransmitter. While normal glutamate production is essential, excess glutamate production, either through injury or disease, can have a range of pathological effects. By acting at both the AMPA and kainate receptor site to competitively block the binding of glutamate. . . treat a number of diseases and disorders. These include migraine and other forms of chronic pain such as neuropathic pain as well as muscle spasticity and rigidity secondary to spinal cord trauma, stroke and multiple sclerosis.

 

 http://www.nytimes.com/2008/02/24/business/24drug.html?_r=1&oref=slogin&pagewanted=all

The Lilly results have fueled a wave of pharmaceutical industry research into glutamate. Companies are searching for new treatments, not just for schizophrenia, but also for depression and Alzheimer’s disease and other unseen demons of the brain that torment tens of millions of people worldwide. . .  Dr. Steven M. Paul, the president of Lilly Research Laboratories, says Lilly expects competition in glutamate research to intensify. “We’d like to believe we have a head start here, and hopefully a good head start,” he says. “But this area will heat up here; this will be an area where there will be a lot of investment.”  For Dr. Schoepp, the sudden interest in glutamate is exciting, and he acknowledges that he eagerly awaits the results of the large Lilly trial early next year. And what if the drug fails in that trial, after all the work that he and scientists around the world have put in?