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<v Speaker 1>Let's turn to our health.

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<v Speaker 2>I am pleased to welcome to the fifty five Cars

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<v Speaker 2>Morning Show doctor Catherine aka Katie Reid. She's the founder

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<v Speaker 2>of Unblind My Mind, inco, nonprofit dedicated to improving health

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<v Speaker 2>through informed food choices. It's got a background of biotech, cancer,

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<v Speaker 2>pharmaceuticals and brings a wealth of scientific knowledge to her

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<v Speaker 2>work on chronic inflammatory disease. Joining the fifty five Cars

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<v Speaker 2>Morning Show to talk about a book she co wrote

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<v Speaker 2>along with Barbara Peice, PhD. It is Fat, Stressed and

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<v Speaker 2>Sick MSG. Processed Food in America's Health Crisis. Doctor Reid,

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<v Speaker 2>is a real pleasure to have you on the program

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<v Speaker 2>this morning.

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<v Speaker 3>Oh thank you for having me, And I don't know how.

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<v Speaker 2>You feel about I honestly very excited about RFK Junior

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<v Speaker 2>and hopefully his ability through raising our awareness so kind

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<v Speaker 2>of the things you're talking about in your book so

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<v Speaker 2>we can make informed choices about our diets, because I

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<v Speaker 2>think a lot of people are really uninformed about processed

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<v Speaker 2>foods and are what's in them, including as you illustrate

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<v Speaker 2>and number one out of the gate in the title

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<v Speaker 2>of your book MSG. I remember all the rage was

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<v Speaker 2>getting Chinese restaurants to drop MSG from there, from from

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<v Speaker 2>from the foods, and we're going back a couple of

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<v Speaker 2>decades at least on that one, and a lot of

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<v Speaker 2>them advertised no MSG added.

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<v Speaker 1>Good. Well, apparently it's all over the place.

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<v Speaker 3>It is. It's all over the place. And yeah, you know,

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<v Speaker 3>I'm excited about RFK Junior making some changes about you know,

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<v Speaker 3>being aware and having a you know, back to real

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<v Speaker 3>whole foods. Not such the process, but the Yeah, it's

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<v Speaker 3>the processed foods. The MSG is hidden in the ingredient

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<v Speaker 3>with and so even foods that will say no MSG added,

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<v Speaker 3>what it's implying it's not pure MSG, not including MG

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<v Speaker 3>that's created from the processing of proteins. Okay, it's a

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<v Speaker 3>bit of a yeah.

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<v Speaker 2>Yeah, So it's not on the label as contains MSG.

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<v Speaker 2>But MSG is in the foods that we buy, the

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<v Speaker 2>process as foods we buy because of how it's how

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<v Speaker 2>the food is made, how it's processed.

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<v Speaker 3>And if you think about ingredient labels, they're not required

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<v Speaker 3>to put the manufacturing process on there and then the

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<v Speaker 3>end product resulting from that processing. So if you take

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<v Speaker 3>a protein and you process it with a bunch of

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<v Speaker 3>you know, pasteurization, acid hydrolysis, fermentation, it'll degrade the protein

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<v Speaker 3>into its component parts, the amino acids, and glutamate is

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<v Speaker 3>an amino acid. And they know that. I mean, that's

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<v Speaker 3>how MSG used to be processed, is using wheat gluten

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<v Speaker 3>and doing an acid hydrolysis on the wheat gluten. But

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<v Speaker 3>now there's cheaper processes to making MSG, so they're very

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<v Speaker 3>well aware that processing these proteins makes MSG. It's a

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<v Speaker 3>very addicting component, so we keep going for more. It

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<v Speaker 3>hijacks our taste receptors and our brain thinks it's wonderful,

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<v Speaker 3>and so like rigged against us trying to find a healthier,

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<v Speaker 3>more quality of life.

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<v Speaker 2>Well, isn't that the point of MSG being an additive

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<v Speaker 2>or as a byproduct of processing to make the food

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<v Speaker 2>taste better, like salt makes food taste better.

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<v Speaker 3>Exactly, it's it is the underlying mechanism of all addictions.

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<v Speaker 3>But yeah, so they're putting it in there too for

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<v Speaker 3>you know, increasing profits, increasing you know, consumption.

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<v Speaker 2>Okay, Now, I think most people know that as a

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<v Speaker 2>just a giant a dietary recommendation, we all hear it,

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<v Speaker 2>stay away from processed foods. How do you define processed

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<v Speaker 2>foods is like, if I go out to the Indian restaurant,

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<v Speaker 2>I get carry out, I don't think of that as

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<v Speaker 2>processed food. They're using spinach, they're using a specific kind

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<v Speaker 2>of cheese, or they're using whole chunks of meat, And

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<v Speaker 2>if I did that at home, it wouldn't be defined

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<v Speaker 2>as process So how does that, you know, homemade preparation

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<v Speaker 2>type thing differ from a processed food as we know it.

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<v Speaker 3>Yeah, and there's different categories on the degree of processing.

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<v Speaker 3>So it's the ultra processed foods that they discussed in

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<v Speaker 3>the book you know, Fat, Stressed, and Sick MSG processed

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<v Speaker 3>foods in America's Health Crisis. You know that can be

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<v Speaker 3>purchased on Amazon. That it really is the ultra processed

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<v Speaker 3>foods that contains the largest amount of the MSG because

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<v Speaker 3>of the processing of the proteins. So you just mentioned cheese,

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<v Speaker 3>and a lot of people won't consider that process, but

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<v Speaker 3>that is process you're taking. Yeah, you're taking milk, you're

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<v Speaker 3>fermenting it, you're you know, having it. You know, cultures

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<v Speaker 3>that are added to it to degrade the proteins and caseine,

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<v Speaker 3>the major protein in milk or dairy products. Is then degraded,

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<v Speaker 3>and so you get glutamate as a byproduct of the

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<v Speaker 3>fermentation of that milk. The more age the cheese, the

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<v Speaker 3>more the higher the MSG. And so you know, even

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<v Speaker 3>the breads the way they're making them, they're fortifying it

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<v Speaker 3>with gluten, they're fermenting it, they're adding you know, a

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<v Speaker 3>bunch of different ingredients that will degrade that protein. So

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<v Speaker 3>if you think about cheese and bread, well, wow, you know,

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<v Speaker 3>that's like a big staple in American But then like

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<v Speaker 3>you know, the the Americans craze on protein, you know,

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<v Speaker 3>the protein powders collagen seems to be a big fad lately.

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<v Speaker 3>But they're using hydrolyzed collagen. They're using an acid hydrolysis

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<v Speaker 3>process on that collagen that will degrade that protein and

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<v Speaker 3>break it up into its subunits of amino acids. Glutamate,

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<v Speaker 3>you know, being a significant part of that degradation. Weigh

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<v Speaker 3>protein is a it's actually a cheese byproduct, waste product

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<v Speaker 3>from you know, making cheese. And so they wanted to

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<v Speaker 3>use whey because they didn't want to have a bunch

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<v Speaker 3>of waste from the cheese manufacturing. So now it's all

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<v Speaker 3>over our you know, different protein enriched products, but like

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<v Speaker 3>weigh protein isolate or protein isolate, these are code words

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<v Speaker 3>of it went through an extreme amount of processing. So

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<v Speaker 3>what is not processed would be eating you know, like

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<v Speaker 3>you said, your vegetables, your whole grains like you know,

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<v Speaker 3>brown rice or quene waw starchy vegetables could be used

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<v Speaker 3>as a carbohydrate source, like potatoes or sweet potatoes, root

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<v Speaker 3>of bega, having you know, good whole quality uncured or

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<v Speaker 3>unprocessed meat like pasture raised chicken, grass fed beef, wild

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<v Speaker 3>caught seafood, and then fruits, organic, raw nuts, seeds. You know,

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<v Speaker 3>again the glycis shape or the round up that they're

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<v Speaker 3>putting in some of these products also kind of contribute

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<v Speaker 3>to inflammation and some of that glutamate signaling even in

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<v Speaker 3>the body. So those are some of the things that

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<v Speaker 3>would be considered unprocessed. You know, you're literally just you know,

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<v Speaker 3>so when you talk about Indian food, you know they're

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<v Speaker 3>obviously putting a lot of you know, cheese in there

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<v Speaker 3>or dairy or a lot of these creaming things and sauces.

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<v Speaker 3>And even though it's got spinach.

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<v Speaker 1>You're going after my pilock panier.

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<v Speaker 2>Yeah, yeah, well we don't do it all the time,

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<v Speaker 2>but are we doing our souls?

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<v Speaker 1>In the Thomas household.

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<v Speaker 2>My wife makes sour dough bread every week and uses

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<v Speaker 2>it from sour dough starter. There's no additives, there's none

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<v Speaker 2>of the multi gazillion labels that you're you know, the

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<v Speaker 2>components that are in a store bought loaf of bread

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<v Speaker 2>which will lasts like three or four weeks, if not months,

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<v Speaker 2>on your shelf. Is that a healthful thing to do?

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<v Speaker 2>By contrast? Or are we sort of spin in our

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<v Speaker 2>wheels thinking it's better for us?

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<v Speaker 3>Well, I mean it is better for you than like

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<v Speaker 3>the like you said, like the wonderbread that are, like

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<v Speaker 3>you able to be in your house for weeks and

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<v Speaker 3>weeks without molding.

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<v Speaker 1>Half life of patrol plutonium.

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<v Speaker 3>Yeah exactly, But you know it's using cultures, as you

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<v Speaker 3>suggest that the sour fermentation is using lacto bacteria to

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<v Speaker 3>ferment the wheat, and that's how they used to make MSG.

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<v Speaker 3>Is fermenting ge wheat.

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<v Speaker 2>Well, your bursts and all kinds of bubbles this morning, doctor, I.

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<v Speaker 3>Know, I know, you know, but it is a happy Monday,

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<v Speaker 3>like you said, and you know it's it's awareness and

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<v Speaker 3>so even if people start moving the needle like, Okay,

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<v Speaker 3>I'm going to have you know, less cheese in my

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<v Speaker 3>diet or I'm going to have more newer, you know

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<v Speaker 3>cheese as opposed to like older age cheese like mozzarella

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<v Speaker 3>or cottage cheese. And you're kind of just making more

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<v Speaker 3>mindful choices to improve the health, especially if you're afflicted

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<v Speaker 3>with a chronic inflammatory condition, which most of us are, Like,

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<v Speaker 3>I mean, I think there's like seventy percent of the

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<v Speaker 3>population that has at least one chronic inflammatory condition. Most

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<v Speaker 3>have two. So we're dealing with a you know, a

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<v Speaker 3>health crisis. And so this is all about getting the

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<v Speaker 3>word out there and making more informed health choices.

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<v Speaker 2>Well and looping back to MSG that apparently is everywhere.

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<v Speaker 2>Is that the problem with MSG is is this inflammatory

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<v Speaker 2>issues that most of us.

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<v Speaker 1>Are dealing with.

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<v Speaker 3>Yeah, and so you know, it is very highly inflammatory,

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<v Speaker 3>but it's a neurotransmitter, so it's activating our nervous system,

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<v Speaker 3>but it can trigger the inflammatory response where we're almost

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<v Speaker 3>neurologically wired to the inflammatory you know condition, and so

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<v Speaker 3>we make all the glutamate we need where we need it,

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<v Speaker 3>when we need it for the neurological activation or a

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<v Speaker 3>variety of other functions. It serves in the body metabolics,

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<v Speaker 3>you know, energy production, insulin release. I mean, it's signaling

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<v Speaker 3>a variety of different functions. So when it's at high levels,

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<v Speaker 3>it's signaling stress.

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<v Speaker 1>It is the.

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<v Speaker 3>Stress response in our body at high levels. So if

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<v Speaker 3>you think about like anxiety for example, or people who

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<v Speaker 3>are experiencing like panic attacks, it is typically excessive glutamate

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<v Speaker 3>signaling that is triggering. Yes, and so if you are

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<v Speaker 3>constantly in that you know, fight, flight, fear, fawn response,

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<v Speaker 3>it is an excess of glue to make signaling going

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<v Speaker 3>on in your nervous system.

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<v Speaker 1>How about that?

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<v Speaker 3>So yeah, and so it is. It's fascinating how this

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<v Speaker 3>is absolutely wired to our survival response. And some people

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<v Speaker 3>are wired to thinking that cheetah is around the corner

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<v Speaker 3>constantly even though there's no cheetah.

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<v Speaker 1>Yeah, I get so it is.

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<v Speaker 2>Yeah, well okay, Now other than that, you know, anxiety feeling,

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<v Speaker 2>you know so many people have it. I was just

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<v Speaker 2>ready to ask you, you know, if if so many people

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<v Speaker 2>are dealing with this, this inflammatory disease, will call it,

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<v Speaker 2>how do they know the signs and symptoms of it?

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<v Speaker 2>Because you know, I think of inflammation. I think of inflammation.

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<v Speaker 2>You know, it's like you know your your your fingers

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<v Speaker 2>roll and or you got arthritis or something like that.

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<v Speaker 2>But you know that the telltale signs of it, so

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<v Speaker 2>anxiety being one of them. Are there any other signs

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<v Speaker 2>that someone might be suffering from this perhaps MSG connected problem.

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<v Speaker 3>Yeah, and that's where I kind of have a whole

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<v Speaker 3>chop in the book, you know, fat, stress, and sick MSG,

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<v Speaker 3>processed foods in America's health crisis, I have a whole

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<v Speaker 3>chapter dedicated to all the various conditions or you know

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<v Speaker 3>what we call these states that are associated with high

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<v Speaker 3>levels of glutamate. So obesity we wouldn't think as an

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<v Speaker 3>inflammatory condition, but it is. It's an energy and balance

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<v Speaker 3>glue tomate signaling is absolutely at the basis of that.

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<v Speaker 3>There's an entire category of depression labeled glutamate based depression.

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<v Speaker 3>So there's depression anxiety. My whole journey started with my

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<v Speaker 3>youngest being on the spectrum with autism. And for those

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<v Speaker 3>parents or anybody who's afflicted with autism, you can understand

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<v Speaker 3>that many are it trapped in a fight like fear

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<v Speaker 3>fawn response, or they're very vulnerable to a stress response.

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<v Speaker 3>It doesn't take much from their environment to be like, okay,

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<v Speaker 3>they want to shut down, right, And that she was

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<v Speaker 3>very sensitive to glutamate, had no idea that this was

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<v Speaker 3>really going to help you know her condition and have

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<v Speaker 3>a much better quality of life by really being aware

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<v Speaker 3>where the glutamate is in the food supply. So cancer

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<v Speaker 3>and I go through a lot of that with cancer

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<v Speaker 3>is if you think about cancer, cells is a metabolic

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<v Speaker 3>cellular abnormality. Gluet Tomate signaling will cause a lot of

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<v Speaker 3>that abnormality because it's a stress response, and cancer can

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<v Speaker 3>sometimes be what the body thinks is a cure to

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<v Speaker 3>that stress response. I understand, Yeah, And so it's it is.

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<v Speaker 3>It's you know, we're getting like Alzheimer's, Parkinson's. You know,

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<v Speaker 3>even migraine headaches are typically attributed to the successive glutamate signaling. So,

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<v Speaker 3>like you said, the swelling could be, you know, one

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<v Speaker 3>of these signs of you know, but pain response is

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<v Speaker 3>a glutamate signaling response often. I mean, there's a lot

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<v Speaker 3>of other signals going on to but glutamate is often

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<v Speaker 3>at the base of some of these pain responses.

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<v Speaker 1>I understand.

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<v Speaker 3>We're talking like the mother load here, yeah, well.

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<v Speaker 2>I undert and sugar is not good for you either.

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<v Speaker 2>So I just by cutting sugar out of my diet,

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<v Speaker 2>I've been able to lose like seventeen pounds over the

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<v Speaker 2>past six months. I just stay the hell away from

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<v Speaker 2>all added sugar. So maybe by doing that, I'm also

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<v Speaker 2>getting a lot of the MSG out of my diet.

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<v Speaker 2>Because everything's got added sugar in it, and it's a

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<v Speaker 2>product with added sugar, I'm not going to eat it exactly.

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<v Speaker 3>Now, It's true. It's like, so once you start getting

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<v Speaker 3>rid of refined sugars, you are eliminating a lot of

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<v Speaker 3>process foods, and that is where you know, you start

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<v Speaker 3>to get rid of a lot of the MSG sources.

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<v Speaker 2>Now I've learned a lot today, Doctor read This has

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<v Speaker 2>been a fascinating conversation. Your book, Fat, Stressed and Sick

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<v Speaker 2>MSG Processed Food at America's Health Crisis is on my

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<v Speaker 2>blog page fifty five cars dot com and the link

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<v Speaker 2>so everybody can get it. And I appreciate what you're

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<v Speaker 2>doing raising America's awareness to where the problems come from.

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<v Speaker 2>And I hope you keep up the great work, and

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<v Speaker 2>I hope a lot more people start paying attention