The Taste That Kills
This book has alarming information on the damage caused by excitotoxins which are substances added to foods and beverages that stimulate the neurons to death causing brain damage of varying degrees. These toxins are found in ingredients such as monosodium glutamate, aspartame, cysteine, hydrolysed protein and aspartic acid. This detailed & well-researched book is written in a fashion the non-medical person can understand. It’s a very valuable contribution to the understanding of the hazardous relationship of food and brain death.
Authors: Russell L. Blaylock
Publishers: Health Press
Date of Publication: 1997
No. of pages: 297