more than a quarter-century of medical experience. 
share them free with the world. We will also be introducing our new Health Library on DVD very soon. We have one of the finest inventories of health lectures ever recorded and nicely packaged for sale. Speakers like Dr. Neal Barnard, Dr. T. Colin Campbell, Dr. John McDougall, Howard Lyman, Charlotte Gerson, Dr. Richard Shultze, Dr. Hans Deihl, and more. 
Russell L. Blaylock, MD, has written Excitotoxins: The Taste that Kills, in which he explains that certain amino acids when overly abundant in the brain can cause neurons to die. Many biochemicals can act as neurotransmitters in 
the brain-some excite our neurons; others calm them. In particular, glutamate, aspartate, and cysteine are three amino acids that excite our neurons and can be called "excitotoxins." They are now added in large amounts to our food supply. Glutamate, as monosodium glutamate (MSG) is added to many foods. It excites our taste buds and can make bland food taste wonderful. By 1933 their annual consumption of monosodium glutamate was over ten million pounds. Today MSG is added to most soups, chips, fast foods, frozen foods, ready-made dinners, and canned goods. And it has been heaven sent for the diet food industry, since so many of the low-fat foods are practically tasteless. Often MSG and related toxins are added to foods in disguised forms. For example, among the food manufacturers favorite disguises are 'hydrolyzed vegetable protein,' 'vegetable protein,' 'natural flavorings,' and 'spices.' Each of these may contain from 12 per cent to 40 per cent MSG.
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COMING SOON!
MODERN MANNA'S NEW HEALTH LIBRARY ON DVD
DANNY VIERRA AND JACK LALANNE
The "Man" Jack Lalanne. Notice the name of his booth.
Join Danny Vierra's Health Page
Russell L. Blaylock, MD, has written Excitotoxins: The Taste that Kills, in which he explains that certain amino acids when overly abundant in the brain can cause neurons to die. Many biochemicals can act as neurotransmitters in the brain-some excite our neurons; others calm them. In particular, glutamate, aspartate, and cysteine are three amino acids that excite our neurons and can be called "excitotoxins." They are now added in large amounts to our food supply. Glutamate, as monosodium glutamate (MSG) is added to many foods. It excites our taste buds and can make bland food taste wonderful. By 1933 their annual consumption of monosodium glutamate was over ten million pounds. Today MSG is added to most soups, chips, fast foods, frozen foods, ready-made dinners, and canned goods. And it has been heaven sent for the diet food industry, since so many of the low-fat foods are practically tasteless. Often MSG and related toxins are added to foods in disguised forms. For example, among the food manufacturers favorite disguises are 'hydrolyzed vegetable protein,' 'vegetable protein,' 'natural flavorings,' and 'spices.' Each of these may contain from 12 per cent to 40 per cent MSG.
----------------------------------------------------------------------------------------
COMING SOON!
MODERN MANNA'S NEW HEALTH LIBRARY ON DVD
DANNY VIERRA AND JACK LALANNE
Russell L. Blaylock, MD, has written Excitotoxins: The Taste that Kills, in which he explains that certain amino acids when overly abundant in the brain can cause neurons to die. Many biochemicals can act as neurotransmitters in the brain-some excite our neurons; others calm them. In particular, glutamate, aspartate, and cysteine are three amino acids that excite our neurons and can be called "excitotoxins." They are now added in large amounts to our food supply. Glutamate, as monosodium glutamate (MSG) is added to many foods. It excites our taste buds and can make bland food taste wonderful. By 1933 their annual consumption of monosodium glutamate was over ten million pounds. Today MSG is added to most soups, chips, fast foods, frozen foods, ready-made dinners, and canned goods. And it has been heaven sent for the diet food industry, since so many of the low-fat foods are practically tasteless. Often MSG and related toxins are added to foods in disguised forms. For example, among the food manufacturers favorite disguises are 'hydrolyzed vegetable protein,' 'vegetable protein,' 'natural flavorings,' and 'spices.' Each of these may contain from 12 per cent to 40 per cent MSG.
the brain-some excite our neurons; others calm them. In particular, glutamate, aspartate, and cysteine are three amino acids that excite our neurons and can be called "excitotoxins." They are now added in large amounts to our food supply. Glutamate, as monosodium glutamate (MSG) is added to many foods. It excites our taste buds and can make bland food taste wonderful. By 1933 their annual consumption of monosodium glutamate was over ten million pounds. Today MSG is added to most soups, chips, fast foods, frozen foods, ready-made dinners, and canned goods. And it has been heaven sent for the diet food industry, since so many of the low-fat foods are practically tasteless. Often MSG and related toxins are added to foods in disguised forms. For example, among the food manufacturers favorite disguises are 'hydrolyzed vegetable protein,' 'vegetable protein,' 'natural flavorings,' and 'spices.' Each of these may contain from 12 per cent to 40 per cent MSG. ----------------------------------------------------------------------------------------
COMING SOON!
MODERN MANNA'S NEW HEALTH LIBRARY ON DVD
DANNY VIERRA AND JACK LALANNE
|
| The "Man" Jack Lalanne. Notice the name of his booth. |
Join Danny Vierra's Health Page
