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Post by kritters on Jan 24, 2014 23:33:04 GMT -5
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Post by skyship on Jan 25, 2014 1:50:37 GMT -5
Just heard they now want to relabel food, because they know people are looking at the labels. Ingredients......So, now will try to hide MSG, I stay away from it as we all should. www.truthinlabeling.org/index.htmlSummary Neuronal necrosis in the arcuate and ventromedial hypothalamus regions is easily induced in 1-day-old Chinese hamsters by the administration of monosodium glutamate (MSG). New-born Chinese hamsters injected with MSG showed no sign of obesity, even when grown up, but apparently developed a diabetic syndrome. www.science.gov/topicpages/m/monosodium+glutamate+induced.htmlThey are the toxic Oligomers~! Here is what they look like~! Okay, I am done~! Add Aspartame to that or the new Oligosaccharide: Oligomer, you have "hell on wheels" FIG. 7 depicts the glutamate binding site in the x-ray crystal structure of mGluR1. www.google.com/patents/US20130244254
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Post by skyship on Jan 25, 2014 1:56:56 GMT -5
Oh crap, first the Brewer's Yeast, now the Cream of Tartar. bakingbites.com/2008/07/what-is-cream-of-tartar/the product of fermentation, so could we ferment the yeast, so the oligomer would be the yeast inside the wine barrel, not in beer, why the wine test will expell these things from the teeth. Same frequency as the grape residue in the wine barrel. Hot doggie~!~!~!~! Things have been altered........in the Kingdom.
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Post by skyship on Jan 25, 2014 2:24:59 GMT -5
mGluR1 same as MSG? oh it is the G-coupled receptor... Overview: Monosodium glutamate, also known as 2-aminoglutaric acid, commonly known as MSG, Ajinomoto or Vetsin, is a sodium salt of glutamic acid. MSG is a food additive, popularly marketed as a “flavour enhancer”. It was discovered and patented in 1909 by Ajinomoto Corporation in Japan. In its pure form, it appears as a white crystalline powder; when dissolved in water (or saliva) it rapidly dissociates into free sodium and glutamate ions. MSG stimulates specific receptors located in taste buds such as the amino acid receptor T1R1/T1R3 or other glutamate receptors like the metabotropic receptors (mGluR4 and mGluR1) which induce the taste known as umami, one of the five basic tastes (the word umami is a loanword from Japanese; it is also referred to as “savory” or “meaty”). Studies have shown that the body uses glutamate, an amino acid, as a nerve impulse transmitter in the brain and that there are glutamate-responsive tissues in other parts of the body, as well. Abnormal function of glutamate receptors has been linked with certain neurological diseases, such as Alzheimer’s disease and Huntington’s chorea. Injections of glutamate in laboratory animals have resulted in damage to nerve cells in the brain. www.neurosoup.com/monosodium-glutamate-msg/www.phosphosite.org/proteinAction.do?id=4055cream of tartar as MSG relief? It is made of (MSG) 2-amino-glutaric acid? Discovery of taste receptors Umami, which has been known by Eastern civilizations for years, was recently brought to the forefront of Western awareness by Drs. Stephen Roper and Nirupa Chaudhari, researchers at the University of Miami, when they identified the actual taste receptor responsible for the sense of umami, a modified form of mGluR4, in which the end of the molecule is missing.[3] Roper and Chaudhari named it "taste-mGluR4". english.turkcebilgi.com/UmamiWhat is it from? they took this further: Electrical signal? ?? Our findings tell us that taste buds are much more complex than originally believed. There are chemical and electrical synaptic connections between taste cells. This means that there may be a certain degree of information processing in the peripheral sensory organs before signals are transmitted to higher centers in the brain. Furthermore, there are diverse mechanisms for converting taste stimuli into electrical signals. My colleague, Dr. Nirupa Chaudhari, and I reviewed these concepts in the recent past (Chaudhari & Roper, 2010, J. Cell Biol. 190, 285-296) Lastly, some years ago we identified a membrane-bound receptor that may transduce taste stimuli, particularly the taste of monosodium glutamate (MSG) (Chaudhari, et al., 2000, Nature Neurosci. 3, 113-119). This is a G-protein coupled receptor similar to a synaptic receptor found in the brain. Activation of this receptor during taste stimulation leads to an important intracellular cascade of enzymatic reactions. The net result of this cascade is the modulation of ion channels on the surface of the taste cell. Modulation of ion channels produces an electrical current in the taste cell, and this is the response that ultimately signals the presence of taste stimuli at the apical, chemosensitive tips of taste cells. biomed.miami.edu/?p=556&m=facultyph&item=61they were looking for a way in? ?? MGS was it~! so, this could be what was in Nature Ranger's McNuggets? MSG in the flour that coats the nugget. Putting these signalers inside little people's tumtums.
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