LEADER 00000cam a22011417i 4500 
001    p6cb4lp2m2rtf8z3 
008    231121s2023    mdua|||e|b||||001 0|eng|c 
020    9781538180761|qinbunden 
041    eng 
082 04 613.28|223 
092 0  613.2|bengelska 
100 1  Reid, Katherine|4aut 
245 10 Fat, stressed, and sick :|bMSG, processed food, and 
       America's health crisis /|cKatherine Reid, PhD with 
       Barbara Price, PhD 
264  1 Lanham, MD :|bRowman & Littlefield,|c[2023] 
300    xii, 285 pages|billustrations (black and white)|c22 cm 
336    text|astill image|btxt|bsti|2rdacontent|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
504    Includes bibliographical references (pages 251-277) and 
       index 
520    Fat, Stressed, and Sick makes the case that processed food
       compromises health not just because of added sugar, salt, 
       and fat, but also because these foods contain significant 
       amounts of glutamate--aka MSG. MSG makes food deliciously 
       addicting. What was not well-known until described here is
       that most of the MSG in processed food is created during 
       food manufacturing. As the authors show, food processing 
       of protein alone adds 10 grams or more a day of MSG to the
       average American diet--a statistic that may surprise you. 
       The book details the research linking dietary glutamate to
       a suite of inflammatory diseases: obesity, diabetes, 
       autism, addiction, depression, and cancer, to name a few. 
       Understanding the role of MSG in disease became the quest 
       of author and biochemist Katherine Reid when she learned 
       that her young daughter's autism symptoms were associated 
       with inflammation of the brain. Reid made the connection 
       between inflammation and glutamate in the diet--a 
       connection amply supported by other studies. A deep dive 
       into food manufacturing patents and FDA regulations 
       revealed that, in addition to industry practices that 
       create MSG during food processing, MSG is also found in 
       ingredients labeled "hydrolyzed protein," "yeast extract,"
       and even "natural flavors," misleading labels that 
       disguise a food's true MSG content. In what became an 
       experiment in her home kitchen, Reid examined every 
       ingredient on every food label, removing all items with 
       MSG and replacing them with whole foods. The results were 
       swift and undeniable. Reid's discovery that what one ate 
       mattered was the start of a program of food-based 
       solutions to chronic inflammatory illnesses, through which
       now, a decade later, she has helped thousands of people. 
       The idea that large amounts glutamate in the diet 
       jeopardizes health is supported by decades of research, 
       despite efforts by the glutamate industry to discredit the
       scientific evidence that MSG poses a risk. Some would have
       you believe the science is settled. It is not. This book 
       explains the science behind why we crave the MSG in 
       processed food, why it is hidden, how it is making us sick,
       and what we can do about it 
650  0 Monosodium glutamate|xToxicology 
650  0 Processed foods|xHealth aspects 
650  0 Inflammation|xNutritional aspects 
650  7 Livsmedel|2sao 
650  7 Nutrition|2sao 
650  7 Kosthåll|2sao 
650  7 Hälsa|2sao 
650  7 Monosodium glutamate|xToxicology|2fast 
655  7 Informational works.|2lcgft 
700 1  Price, Barbara,|cPhD|4aut