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Excitotoxins: The Taste That Kills Paperback – December 1, 1996

ISBN-13: 978-0929173252 ISBN-10: 0929173252 Edition: 1st

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Product Details

  • Paperback: 320 pages
  • Publisher: Health Press (NM); 1 edition (December 1, 1996)
  • Language: English
  • ISBN-10: 0929173252
  • ISBN-13: 978-0929173252
  • Product Dimensions: 9 x 6.1 x 0.8 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (137 customer reviews)
  • Amazon Best Sellers Rank: #60,326 in Books (See Top 100 in Books)

Editorial Reviews

Review

''Detailed and well-researched, yet is written in such a fashion the non-medical person will come away with a good understanding of the subject.'' -- Medical Sentinel

''Excitotoxins is a valuable contribution to the understanding of the brain, and the need to protect it from assaults that result in various health problems and diseases.'' --Townsend Letter for Doctors

''Upsetting, yet it is responsibly researched and well argued. It opens a fresh view on the hazardous relationship of food (in this case, the wrong food) and brain health.'' --Alternative Medicine's Reviews

''This is an electrifying and important book that should be available to every American consumer.'' -- Wilson Library Bulletin

''This text will be of most interest to those serious about protecting their health, as well as to medical professionals.'' -- Biosis

''Blaylock releases a well-researched bombshell.'' --Book News

About the Author

RUSSELL L. BLAYLOCK, MD, board certified neurosurgeon, recently retired as a clinical assistant professor of neurosurgery at the Medical University of Mississippi. He has practiced neurosurgery for the past twenty-four years and runs a successful private nutritional practice.

More About the Author

Dr. Russell Blaylock, a board-certified neurosurgeon, combines many years of medical practice with study of thousands of research studies to create this monumental book. Author of Excitotoxins: The Taste that Kills, one of the first books to address the hazards of food additives, he has also written several other medical books and numerous scientific articles. He currently resides in Mississippi with his family.

Customer Reviews

We Americans, are being poisoned and it's approved of by the FDA!
doeydawn@aol.com
This book talks about the excitotoxins in our foods and how it affects our bodies resulting in illnesses such as alzheimers and parkinsons.
Amazon Customer
And if you are like most they sound like pleasant, even healthy, items on the ingredient list.
Michelle

Most Helpful Customer Reviews

520 of 527 people found the following review helpful By JS in SG on December 20, 1999
Format: Paperback
It's weird how fate sometimes thrusts a book into your hands at just the right moment.
I was in New York and visited a bookstore, and was almost about to walk out when the title Excitotoxins caught my eye. I actually picked the book up thinking it would be about mycotoxins, which are found in mushrooms, and which some WHO scientists have identified as potential carcinogens.
However, upon opening Russell Blaybock's excellent book, I was surprised to find that it was in fact a mystery book - a book written by a neurosurgeon for the purpose of understanding how Parkinson's had struck down one of his parents.
As the son of two parents with Parkinson's, I was entralled by the book's premise - that common food additives could cause demonstrable health problems in sensitive individuals - and shocked that because these effects did not involve the whole population, such additives were deemed to be safe by the FDA. I was also shocked that manufacturers were given the right to add them to food under the guise of "spices", "natural flavoring" and other non de plumes.
When my parents first became ill, I did a large amount of research into Parkinson's and related illnesses. One of the more interesting aspects I came across was the discovery by some researchers that sebhoric dermatitis and Parkinson's may have a link. Being a recent sufferer of this annoying skin condition, my heart sunk on hearing this news.
However, since reading Excitotoxins I have made an effort to rid myself of any intake of the toxic additives mentioned in the book. It should come as no surprise that my skin problem has gone. My energy level has doubled.
I recently visited my parents and gave them a copy of this book.
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501 of 510 people found the following review helpful By Ian Vance on April 16, 2002
Format: Paperback
It is almost a cliche in this day and age for someone to ask the waiter at a Chinese restaurant 'no MSG, please,' as is the waiter's knowing smirk in response. MonoSodium Glutamate (MSG), or 'The essence of taste' (as coined by the Japanese), is used as a 'taste-enhancer' in nearly every form of processed food on the market today, though 'taste addiction' may be a more correct term. But what exactly does it do? And how is it harmful?
Dr. Russell L. Blaylock answers these questions and poses some startling evidence as to the eventual consequences of a heavy MSG-diet in his book _Excitotoxins: The Taste that Kills_. In basic terms, MSG (and other, similar agents) pierces the blood-brain barrier and over-stimulates the neurons of a brain to a deadly degree. Habitual intake among animal experiments has shown the development of tumors, memory loss, and a whole host of neurodegenerative diseases as the end result of excess excitotoxin intake, including Alzhiemer's, Parkenson's, Lou Gerhig's etc.
Walk into any gas station in the United States (or grocery store, for that matter) and, upon close investigation, you will find that 75%-90% of the available food has been 'enhanced' to some degree by excitotoxins. The chemical agents are often disguised by such ambiguous terms as 'spice' and 'natural flavors' or, my personal favorite, 'hydrolyzed vegetable protein.' A consumer society must have consumer slaves to keep it functioning; MSG is the crack cocaine of the food industry...and it is legally perpetuated by slush-fund advocates and a pork-glutted FDA. As proven again and again, money talks, ... [you can finish the maxim for me].
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1,080 of 1,118 people found the following review helpful By A Customer on September 24, 2003
Format: Paperback
I would like to thank the reviewers who gave a favorable review, but especially I would like to say to those who were helped by the book, God bless you. As for the harshly critical reviewers, most are from those who know little about the subject and could care less. At least one prefers hedonistic pleasures of gustatory stimulation over scientific fact and logical conclusions based on science. I direct this at the reviewer who stated, rather condescendingly, that I knew very little biochemistry and was so uninformed that I wasn't aware that Parkinson's disease occurred before the arrival of MSG and aspartame. In fact I majored in biochemistry in undergraduate school and completed with honors biochemistry in medical school. I continue to be a student of neurochemistry. My articles on these subjects are printed in peer-reviewed medical journals, which I'm sure the reveiwer would have difficulty understanding. Cysteine is a neurotoxin, as is homocysteine, phenalanine, glutamate and aspartate and a number of naturally occurring amino acids. Has the reviewer ever heard of PKU? While cysteine plays a vital role in brain protection, it is only safe as the N-acetyl product and as cystine. Cysteine, beside being an excitotoxin itself, is converted to homocysteic and homocysteine sulphinic acid, both very powerful excitotoxins. Sulfite, a metabolite of cysteine, is also a powerful neurotoxin (as in sulfate oxidase deficiency). As for the causation of Parkinson's and other neurodegenrative diseases, I never said they were exclusively caused by food born excitotoxins-in fact, in three places in the book I make this point. I do contend they exacerbate the symptoms and accelerate the progression of these diseases.Read more ›
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