EXCITOTOXINS BLAYLOCK PDF

Russell L. Blaylock, MD, has written Excitotoxins: The Taste that Kills,1 in which he explains that certain amino acids when overly abundant in the brain can. According to Russell L. Blaylock, a neurosurgeon and author of Excitotoxins: The Taste That Kills, excitotoxins have also been linked to human neurological. Excitotoxins are everywhere, Blaylock said, hidden in food additives like MSG and aspartame, causing ailments like cancer, ALS, Alzheimer’s.

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Russell Blaylock, retired neurosurgeon, author, lecturer, and educator is a prolific researcher. Obviously, his findings were not well received by the food manufactures. He includes remedies to counteract the effects of this aluminum that we are breathing due to the massive amount of stratospheric aerosol geoengineering evidenced around the world.

He explains how clinical medicine is about 30 years behind the research field and stressed the need for physicians to explore more of this research before making recommendations to their patients. He spoke about the risks associated with mammograms in women that are predisposed to Breast Cancer. He talks about vaccines, their inherent risks, and the need for the public to question their doctors and to be their own health advocate.

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To hear more about Dr. If you would like to donate to Food Integrity Now, click here. We are funded by your donations.

Dr. Russell Blaylock on Excitotoxins, Chemtrails, Cancer, Fluoride and Vaccines

Play in new window Download Duration: She is a Certified Holistic Nutritionist using the functional medicine process, life coach, food educator, speaker, writer, visionary and artist. To find out more about Carol’s wellness coaching and public speaking, contact her at carol foodintegritynow. Where can I find the data on how to counteract the effects of the aluminum nanoparticles we are breathing in?

I could not find it on any of the Web sites listed here. Blaylock talked about using curcumin turmeric and quercetin. He also mentioned saffron.

Excitotoxins: The Taste that Kills by Russell L. Blaylock

My suggestion is to do some research on the internet to find out more about this. Also, check out Dr. It has clearly shown that these substances accumulate in very high concentrations within the brain. One study which was recently done indicated that the previous studies that said phenylalanine does not increase in the brain, what it showed is that this really was kind of a deceptive study in that they homogenated or ground up the entire brain of these animals and measured phenylalanine levels.

But, when they repeated this study and measured the amount of phenylalanine in particular areas of the brain they found the phenylalanine tends to accumulate in the critical areas of the brain so that while the whole brain has normal phenylalanine levels, these critical parts of the brain have very high phenylalanine levels. So this shows that how these studies can be somewhat deceptive until we look closer at them.

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Review of: Excitotoxins: The Taste that Kills | American Nutrition Association

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Excitotoxins: The Taste that Kills

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