Saturday, February 19, 2011

Detox At CHI #10

Well, it is almost over.  I finished with all of the classes.  We are going to have a graduation a bit early since everyone is leaving early tomorrow morning.  I am going to Health Horizons that is owned by Dr. Joyce Oliveto. I am going to do live blood cell and dry layered blood analysis.  I am curious to receive the result.
Today, the guests decorated the strawberry cheesecake we made 2 nights ago and the raw, living pizza.  They are so lovely and nutritious.  We are planning a graduation party for ourselves.
I had so much fun teaching and getting to know everyone here.  I met this lovely young intern, Paige.  She has a culinary education, and she prepares mouth watering meals for us.  For lunch, she prepared sweet potato soup with Thai flavor dressing.  OMG!!!! I had 2 bowls of sweet potato soup. YUMMY!  I am planning on making the soup for my family.
I really appreciate the opportunity to spend some time here.  I knew I needed a tune up.  Now, I am really ready come and hug my family and my baby, Boo.

Paige is an amazing chef!!!!!

Orange juice based dressing

Two beautiful cafeteria ladies

Jodie loves raw food!!!

Zucchini crust pizza


Having fun creating their own style pizza


CHI Pizza


Detox At CHI #9

I feel a little sad that my days at CHI is almost over.  I had a blast sharing raw, living food with everyone, but I am ready to go home with some 35 years old compost to grow my own healthy wheat grass.
Today, we made condiments for the sun burger we made yesterday.  I ran into a bit of trouble when I found that the tomatoes I dried the day before were gone.  I had to come up with some other ideas to make ketchup.  Thanks to one intern, Angelina, and Tatiana, we were able to make kick butt tasting ketchup without the necessary ingredients.  We also made mayo, and mustard.  We also prepared pesto and pizza sauce for the pizza graduation on Sat. Evening. We made some granola with some leftover oatmeal and some nuts.  We had to be a creative because we did not have many ingredients we needed.  We will see how it turns out tomorrow.
For lunch, we had Mexican flavored veggies on purple boat (purple cabbage).  YUMMY! Our sun burgers were hit.  Everyone loved it.  The condiments were just like you would buy from the store, but without any type of artificial colorings or flavor, chemical additives and preserves. 
Tomorrow is our last day.  We are going to have a pizza feast and strawberry cheesecake.
I had so much fun teaching classes. 


Always to happy to make raw food!

Preparing pizza topping.  Beautiful colors and delicious.

Green energy soup crackers

Spainsh rice on purple boat

Sun burger with all the whistles and bells... YUMMY!


Tatiana and I went for a 11/2 hour long walk on the country side.  About a quarter of mile away from CHI, there is a little river.  There were so many swans and geese. It was beautiful site.




Thursday, February 17, 2011

Detox At CHI #8

Wheat grass is a vegetable not a grain.  Wheat grass eventually grows into make breads and cereals.  Wheat grass is gluten free because the gluten is only found in the wheat kernel.  According to Creative Health Institute, wheat grass is 12% water, 70% chlorophyll bonded with carbohydrate, 12% protein, 2% fat, 1.8% minerals, 2.2% crude fiber and also contains array of minerals, vitamins, amino acids, and enzymes.

Chlorophyll is almost identical to the human hemoglobin.  The only difference is that chlorophyll contains magnesium in its central atom, and the hemoglobin has iron.  Therefore, the body assimilate chlorophyll easily.

Go to http://www.creativehealthinstitute.com/ 's blog and find out more information about wheat grass.  It takes a time to get used to,but it has so many benefits for your health.

So green and healthy.... My intention is to grow healthy, juicy, green  wheat grass like Mr. Ron.  This is the green house.

Wednesday, February 16, 2011

Detox At CHI #7

We had a such great time preparing our own lunch for the guests and the staff.  We were glad to take on a responsibility to create delicious and beautiful nori rolls.

Ingredients:
Any sprouts like sunflower, buckwheat groats, alfalfa
Any vegetables and fruits: carrots, tomatoes, zucchinis, cucumbers, red onions, avocados
nori sheets: cut in half
water and your hands

Getting ready to teach

The guests were being creative with their nori roll making skills.

Tatiana and Bob (intern staff) are getting ready to make nori rolls.


An Island Of Sprout Paradise

Just Simply Delicious!



I want to live on this sprout island.

Isn't this beautiful!  These were done in less than 30 minutes.  It was so easy and simple,but most of all wonderfully delicious!

In the afternoon, we made crackers with leftover green energy soup.  Green energy soup has a very green taste.  At times, it can be overpowering, but the guests were up to the challenge of making their own crackers.  We made Mexican, Italian , sweet, onion, and mystery flavor crackers. One of the aspects I love about living food is that nothing really goes waste.  If we cannot use it, they go into the compost. 

One of the guests, Jodie, is making her crackers.
 Tomorrow, we are going to make black peppercorn cheese log and chocolate cheesecake.

Tuesday, February 15, 2011

Detox At CHI #6

Half of the ladies left after 5 day detox.  They got their weight loss results.  It was incredible. Three ladies lost 10 pounds each and one lost 6 pounds.  Their level of candida decreased as well.  One lady in particular said she wanted to go home on second day of detox.  She was not able to eat green soup or the wheatgrass. Although, she was able to consume green juice drink instead of green soup.  She was miserable with headaches, nausea, being tired because of amount of toxic was being released from her system.  As she worked through her 3rd day, she was starting to feel better.  Once she was out of wheatgrass  detox, she started to really enjoy the result of feeling light and healthier.  At the end of her 5 day stay (you can customize your length of stay), she had hard time leaving.  She wanted to stay longer,but she had to go home.  She loved chocolate fudge cake and not-so-cheese we made during the food demo.
When you leave from CHI after detox or chef classes, you leave with life saving information and lessons.
I encourage you to call CHI to learn more about their programs.  You will love it!

Sprouted green peas are like sweet candy!

Crackers without any preserves, artificial ingredients.

Pate on red pepper boats.


Monday, February 14, 2011

Detox At CHI #5

What a fun day we had today.  I did 3 food demos today.  I made Rejulelac, zucchini pasta, and marinara sauce.

This picture shows the kitchen where all the delicious foods are created. I am consulting one of the interns to prepare the food demo.  CHI is a non profit organization.  It has been that way for closed to 35 years and over 17,000 people went through the program.  What a history.  I met 4 young ladies and men (under 25 years old).  They volunteered their 3 to 4 months of their life without any pay to learn about Dr. Ann Wigmore's program.  They are so passionate about their journey of raw, living food.  They are so intelligent and creative.  It was an honor to get to know them.


Teaching how to make Rejuvelac



Here I am getting ready to make Rejuvelac.  Rejuvelac is a probiotic drink that is made with gluten free quinoa.  It has lemony tart flavor and full with stomach friendly bacteria.  If you would like to know how to make this drink, come to the Living Food Banquet classes.


It is delicious!

We came off our detox and were allowed to eat solid food.  OMG!!!! So delicious.  All of the ladies went crazy!  I made Na's creamy tahini dressing.  Everyone went nuts!!!!  It was so delicious.  Whenever I taste food after detox, my tongue goes crazy tasting all the flavors and textures.  I loved and enjoyed every bite.

Tatiana loves all about Dr. Ann Wigmore program and CHI.  She is in love!!!! She looks fabulous and glows with positive energy. 

Eating raw makes Tatiana young and beautiful!



The following pictures are our lunch.  Don't they look fabulous!
Raw, living lunch

Joyce's Better Than Tuna


Add caption
 Raw, living food is not about carrot sticks and celery.  Living Food Banquet classes can show the way to creating delicious, but simple and healthy food for you and your family.



Sunday, February 13, 2011

Detox At CHI #4

Oh, boy!  Today was loaded with emotionally challenging day for me.  I attended "Radical Forgiveness" workshop based a book called, Radical Forgiveness by Colin T. Tipping. The class triggered so much suppressed and repressed emotions and feelings out of me.  The past and future I want to bury and not to feel or think about, but it is always there to challenge me spiritually and mentally.  This class help me to view my situation through a bigger picture and understand the process of forgiving and healing and living in the present.

Also, we had Dr.Joyce Olivete, who studied under Dr. Ann Wigmore, came and shared her living as raw for over 30 years. 
"Joyce Oliveto is a dedicated and motivating teacher. She is an expert on natural healing through live foods, raw juice, nutrition and internal detoxification. She has inspired thousands of people to make lifestyle changes necessary to achieve optimal health.

Dr. Ann Wigmore selected Joyce to be the President of the Midwest Living Foods Association in 1986. She is a former director of the Creative Health Institute (formerly Hippocrates Midwest) in Coldwater, Michigan. She has been trained and certified in the Health Practitioners Program by Dr. Ann at the Hippocrates Health Institute in Boston, MA. Joyce was mentored by and studied intimately with Dr. Ann and Viktoras Kulvinskas, both of whom received international acclaim for their work in the field of living foods. Joyce has traveled nationally and internationally with Dr. Ann and Viktoras teaching others. Joyce developed a deep friendship with Dr. Ann and Viktoris. Joyce has been considered one of the pioneers in the field of living foods."
http://www.naturalagelessliving.com/index_files/AboutJoyceOliveto.htm
She is coming out with 2 awesome collection of raw recipes and detox books sometime this year. Dr. Joyce talked about the importance of assimilation and elimination.
 
Tomorrow, we will be coming back from green soup and wheatgrass detox.  All of the guests are so excited.  After 2 days of  rebuilding, we will detox second time 3 days detox.


Dr. Joyce Oliveto



Saturday, February 12, 2011

Detox At CHI #3

I was the food demo lady today.  I taught the green soup and green smoothie class.  I really do enjoy doing food demo.  I love seeing green food. 


I see greens!!!!
 Some of the guests are having a bit difficult time today from detoxing.  It is so important to increase your elimination of these toxins through drinking plenty of liquids and water enema.  I know that many of  you might be raising your eyebrows about now and saying to yourself, "Doing what?"  I am not going to into details of water enema or colonic, but the colon is our body's garbage can. The purpose of enemas or colonic are:
1. to remove fecal matter
2. to remove mucoid plaque and parasites
3. to oxygenate your body

Do you change oil in your car to clean out the engine so it would run more smoothly?  Your body is a living machine.  Why would you not clean your own body machine part and do maintenance cleansing?

When people are not having 2 to 3 bowel movements a day then you are not eliminating your waste and toxins.  Your "poop" carries waste and toxin.  The longer it stays in your system the toxin and waste will get reabsorbed back into your body through your blood circulation. Would you rather carry around the toxic waste inside your gut or out?

Tonight, we did Russian style banya.  It is a dry steam house.  It was so relaxing.  Our skin is the largest organ of our body.  Through the skin pores, I released waste and toxin.My skin felt soft.

Mr. Ron (master wheatgrass grower) and Tatiana
Mr. Ron is a master wheatgrass grower who came to CHI back in 2004 with severe diabetes.  In 2004, he became legally blind (has gained some eyesight's back as well) and was about to loose his left leg due to the neuropathy.  He came to CHI and did green soup and wheatgrass detox for a whole month and gained a control of his left leg to walk again.  He never left CHI.  He became a master wheatgrass grower.  Now, he no longer needs insulin shots and walks with both of his legs.  He also talked about the INTENTION.  It was so powerful! Every time I hear him talk about INTENTION, I learn a valuable lesson.  Thank you, Mr. Ron.

Friday, February 11, 2011

Detox At CHI #2

We started the day with rebounding to move our lymphatic system.  Rebounding aids in movement of lymphatic system.  30minutes of rebounding will increase 15times normal movement of lymphatic system.  Unlike our circulatory system, the lymphatic system does not have the pumping mechanism. We did the chicken dance to move our armpit lymph, thumping on the middle of sternum to activate thymus glans to increase the immune system. Of course, everyone showed of their own freestyle rebounding dance.

Getting ready to boogie.

Of course, we had our wheatgrass shots.  Surprisingly only 1 lady looked like she wanted to vomit at the taste of wheatgrass.  I like wheatgrass taste now, but it was a bit difficult at first. We did our facial mask with wheatgrass juice.  We all looked like martians!  Wheatgrass face mask draws out toxins and rejuvenate your skin.
Wheatgrass sisters

The staff members at CHI are so sweet and caring.  CHI is like my second home, a home away from home.  Tatiana is in love with CHI.  We had a class about our "INTENTION".  INTENTION is like a seed that is ready to sprouted in your mind.  With right amount of right ingredients, INTENTION can become real.  Today, I wrote; my intentions are
1. to grow healthy, juicy, green wheatgrass. I have become a bit discouraged and disappointed at my skills to grow wheatgrass.  I want to develop a gift of green thump!
2. to completely heal myself  physically, mentally, and spiritually.
3. to appreciate and live in the present without regrets, fear, and guilt. 

What is your intention?

Coco, you will be so proud of me.  I have been holding my fingers! :)

I would like to show you the inside of the CHI facility.


Dinning Room

Great Room: This is where we have classes.
 Tonight, we are going to sweat in the banya sauna.  I am so excited.  I intend to heal from the sinus infection. Thank you for tuning into my blog.  Next blog will be about colon cleansing. 

Thursday, February 10, 2011

Arrived At CHI #1 Night

Dear Friends,
Tatiana and I had a very enjoyable 51/2 hour ride to Creative Health Institute on Feb. 10. We talked and ate our raw snacks and laughed at silly things we shared.
Upon arriving, I saw many familiar faces and smiles.  Tatiana introduced herself to others.  There are about 10 people are here for detox.  Everyone shared their goals and challenges. The dinner was fantastic.  They served veggie tacos and salad.  For dessert, nut-less chocolate cake!!!!

Yummy Sprouts and Veggies!!!!

After dinner, we were introduced to the importance, benefits, and other goodies detox information. Oh, yea!  They taught the importance of harmonizing DIGESTION, ASSIMILATION, and ELIMINATION. It is time for bed.  I will post more detailed info tomorrow. 

Tatiana and Me

Tuesday, February 8, 2011

10 Day Detox Journey At CHI With My Friend

Dear Friends and family,

Starting Feb. 10 through 20, my friend, Tatiana, and I are going to 10 day detox at Creative Health Institute in Union City, MI.

I am going to blog everyday about my daily detox activities. Please go to www.itsaboutlivingfood.blogspot.com, if you are interested in finding out what it is all about. There will some photos and info on detox.
I am so looking forward to this trip. If you are interested in coming to Creative Health Institute, please go to www.creativehealthinstitute.com or call 517.278.6260.

Please call for classes in March.

Thank you for your support!
Na Anderson

Thursday, February 3, 2011

Sam's Letter to First Lady About Deregulation of GMO Alfalfa

Dear First Lady,

My name is Sam Anderson and I am sixteen years old. The reason why I am writing to you is because I am concerned about the effects of the recent deregulation of GMO alfalfa. I am always learning more and more about GMO crops. Sadly, what I learn is that GMO crops are not beneficial to people’s health or the environment. In fact, I learned that GMO crops cause unintended side effects that effect people’s health and lifestyle.

GMOs (Genetically Modified Organism) are organisms that have been injected with foreign DNA, like bacteria, viruses, and other animal DNA (even human!). Some are injected with "Round Up" (a pesticide). There are two kinds of plant GMOs, the poison drinkers and poison producers. The poison drinkers are not affected by pesticides like Round up. So when the pesticide is applied to the fields, only the weeds die, not the crops. The other kind, poison producers, produce a poison so when insects eat the plant, their insides explode and they die. When people eat GMO crops or anything containing GMO, the GMO foods cause mutations in the human DNA which eventually leads to allergies, toxins, and new diseases.

FDA scientists have been repeatedly ignored when they state that GMOs have potential to be harmful to humans and long term studies are needed. They say that GMOs have the potential to cause allergies, toxins, new diseases, and nutritional problems. In fact, when GMOs foods are fed to rats and other animals, they developed several intestinal problems, allergies, became sterile, died, suffered from multiple organ problems, and had small sick babies. Also, in the 1980’s, a GMO supplement pill killed 100 people and cause 5,000 to 10,000 people to be sick. (Institute for Responsible Technology, Jeffrey Smith)

Cows eat alfalfa and so if GMO alfalfa is deregulated, then cows will eat this toxic plant and have the plant’s toxins be imbedded in its muscle tissue which is eaten by the public. Since, GMO alfalfa is deregulated then our meat supply will be contaminated and lead to further health problems for the public.

GMOs also effect the environment. Cross-contamination has been a problem for a while and lead to toxins in the water, soil, and other plants. Since this GMOs alfalfa is deregulated, then it will lead to a new wave of cross contamination between GMO and non GMO crops.

Jeffrey Smith has worked hard to expose the GMO scandal and helped educate thousands of people. I highly encourage you to read his works and website, Institute for Responsible Technology. However, before you do that, please encourage your husband, President Obama, to stop this madness. Put all political and financial agendas aside and focus on the welfare of the public. Don’t allow the biotech companies to destroy our health and environment with their GMO crops. Think about how this will affect you children’s health and future. I know you support organic foods and healthy nutrition. This deregulation of a GMO crop will completely tear down this philosophy you care about. Non GMO foods are usually organic and by allowing a GMO crop to be deregulated, cross contamination will destroy you, your family’s, and the public’s chance to acquire healthy, non GMO, organic foods.

Please do the right thing and stop this abomination. I am 16 years old and I am fighting for my healthy bright future. Please, stand up for your children’s health and future. Stand up for the public’s health and future. Stand up for your health and future.

Sincerely,

Sam Anderson

Wednesday, February 2, 2011

March Living Food Classes

Come and join me to learn to incorporate raw, living food in your lifestyle.

*Living Food Banquet Classes*
*Level 1 Part 1, March 5 & 6, Sat. & Sun. 1pm to 4pm, $125 per person
*Level 1 Part 2, March 19 & 20, Sat. &Sun. 1pm to 4pm, $175 per person
*Level 1 Part 3, March 26, Sat. 1pm to 4pm, $100 per person

*Mini-Class #2 (part of level 2), March 27, Sun. 1pm to 3pm, Level 1 Part 1 class is prerequisite., $60 per person
Bi-Bim-Bop, Mixture of seasoned vegetables with sprouted and soaked grains with spicy Asian sauce.  Finish with fruity pudding. You will receive the recipes and food to take home.

Thank you for your support!

Tuesday, February 1, 2011

GE (genetically modified) Alfalfa

I am very disappointed by the USDA's decision to deregulated GE alfalfa that were developed by Monsanto, biotech, company. "GE alfalfa is a grand genetic experiment with an unknown outcome. Importantly, this is an experiment which can never be put back in the box! Once you've unleashed GE alfalfa into the wild, you have engaged in an irreversible chain of events impacting the one of the most sacred things on our planet: The DNA of crop seeds."
http://www.naturalnews.com/031139_GE_alfalfa_deregulation.html#ixzz1ClcKi9Ih

This decision will affect so many aspects of our food chain.

"Like GE corn and soy, which are already ubiquitous in the nonorganic food supply, GE alfalfa would involve farmers using alfalfa seeds that have been genetically manipulated to withstand dousings of the chemical Roundup (glyphosate)—so-called Roundup Ready seeds. Researchers from USDA and Purdue University have found glyphosate to be quite dangerous, leaving plants susceptible to disease and unable to take up from the soil trace minerals that humans need to survive. The overuse of Roundup has also led to the emergence of superweeds resistant to the chemical weed killer, and opponents of GE crop use say introducing another Roundup Ready crop will only worsen the superweed problem. There's also the issue of cross-contamination, meaning that the genetic material from GE alfalfa could cross-pollinate and contaminate organic alfalfa used in organic dairy and grass-fed beef operations. "Alfalfa is an incredibly important feed for animals," explains Patty Lovera, assistant director of the consumer watchdog group Food & Water Watch. "Maybe you don't eat alfalfa sprouts, but you might eat something that eats alfalfa."

Organic advocates say approval of GE alfalfa also opens the door to Americans' being exposed to even more GMOs in the food supply. For instance, aside from being fed to animals, GE alfalfa could also contaminate organic honey supplies, since bees forage in alfalfa and create nectar that in turn becomes honey for human food. And organic farms, which depend on organic alfalfa, will be vulnerable to contamination. "People who eat organic foods should care about this because alfalfa is a vital crop to organic farmers," explains Ken Roseboro, editor of The Organic & Non-GMO Report. "It is an important feed for organic dairy cows, and organic farmers use alfalfa in their crop rotations to build soil fertility. GE alfalfa is a huge threat to that."  http://www.rodale.com/ge-alfalfa-0

When GE alfalfa gets unleashed, there is a good chance that organic milk, cheese, yogurt, sour cream, or meats won't be organic any more.  How sad is that.  Visit this site and read.  It is informative for everyone. http://www.fitnessgoop.com/2011/02/the-gmo-battle-does-whole-foods-support-monsanto%E2%80%99s-genetically-engineered-alfalfa/

The facts are shocking and irrefutable. All of the quoted passages below are from the USDA’s just-completed Environmental Impact Statement, available for viewing on the USDA website:
•Genetically engineered alfalfa will increase the use of herbicides containing the deadly toxin glyphosate: “The net effect on alfalfa production with the increased adoption and planting of GT [glyphosate-tolerant] alfalfa will likely be some increased use of the glyphosate with a decreased, an unchanged, or an increased use of herbicides.” (p. vii)
•Glyphosate is highly toxic to plants and could affect plants close to the GE alfalfa: “Glyphosate exposure could occur through aerial drift, runoff of surface waters containing glyphosate, or leaching of glyphosate into drainage systems. Plants exposed to glyphosate via aerial drift might experience impaired germination or growth characteristics.” (p. vi)
•As a “non-selective” herbicide, glyphosate kills almost all plant species when enough of it is applied (p. 3) and glyphosate is currently used to remove entire alfalfa fields (p. vii)
•The only safeguard against misuse/overuse of glyphosate on the GE alfalfa are the labeled directions on the herbicide: “EPA has determined that there is no unreasonable environmental risk if the user adheres to the labeled directions.” (p. vi)
•If the USDA confers non-regulated status, it would no longer require permits or notification of the introduction of the GE alfalfa (p. 10). Therefore there will be no oversight on the production or the long-term environmental impacts of GE alfalfa.
•If GE alfalfa is unregulated, there is the risk on contamination with non GE crops: “Although the probability is low, GT alfalfa genes could be found in non-GT alfalfa at low levels. (p. v).
•While the EIS states that there are no adverse effects of GE alfalfa on plants or humans, it recognizes that “unexpected and unintended compositional changes arise with all forms of genetic modification, including both conventional breeding and genetic engineering.” (p. 74) Furthermore, the report bases its safety data regarding allergenicity and toxicity on similar genetically engineered crops—but there is no evidence on the long-term allergenicity and toxicity impact of specifically GE alfalfa on humans and animals. (p. 175) http://www.anh-usa.org/ge-alfalfas-devastating-environmental-impact-statement-and-usda-still-wants-to-deregulate/


Please make informed decision.  Call your state representatives and President Obama to hear your voice.




Comments From Living Food Banquet Chefs..Thank You....

Annie said...



I took a dessert class from Na several weeks ago and decided to move forward with Level I. I just completed the 3 parts of the Level I classes. The information I received was invaluable. Na has a way with presentation in her classes (both written and hands-on in the kitchen)that is both professional and yet comfortable for the students. Her knowledge and passion are unsurpassed. I cannot express strongly enough how valuable this information is for every single living being. A HUGE thank you to Na for seeking knowledge "outside the box" and learning what "eating for life" is truly about.


The living raw foods class taught by Na Anderson was life changing. The health information was detailed, eye opening even for health conscious people, and the food preparation methods were simple and quick. The best though, was the amazing deliciousness of each dish we made...tasty, easily digested, and filling! I am now able to add some simple changes to my diet and have become much more aware of foods, their ingredients, and combinations. I can't wait to continue my classes with level 2!



Valerie Dearing







Danger In Your Grocery Cart 4: Did you eat MSG today?

What is MSG, monosodium glutamate? MSG is a chemical flavor enchancer that is widely used throughout the food industry to enchance flavors of processed foods that are typically taste bland and unappealing. MSG is classified as an excitotoxin which belongs to a class of chemical that damages nerve cells by overexciting nerves. Furthermore, according to Russell Blaylock, M.D., Excitotoxins: The Taste That Kills, "Numerous studies have shown that MSG, free glutamate and other excitotoxins produce enormous amounts of free radicals in tissues-which are major cause of cancer induction in tissues and organs.  By consuming foods on a daily basisthat are high in excitotoxin additives, we would certainly expect high levels of free radicals and lipid peroxidation in numerous tissues."

A study supervised by Dr. John Olney, professor of neuropathology and research psychiatrist at the Washington University School of Medicine, revealed that the dendrites of the brain cell and the hypothalamus were being damaged by MSG.
http://www.suite101.com/content/msg-in-food-causes-damage-to-brain-cells-a240108

Moreover, MSG has shown damages to the liver, the brain, and the circulatory system and has contributed to endocrine system disorders that lead to obesity as well.

Unfortunately, MSG is everywhere and anywhere in our processed foods in disguise.
The following information is provided by Grocery Warning by Mike Adams.

The following food additives always contain some amount of MSG.
*monosodium glutamate
*hydrolyzed vegetable protein
*hydrolyzed protein
*hydrolyzed plant protein
*plant protein extract
*sodium caseinate
*calcium caseinate
*yeast extract
*textured protein
*autolyzed yeast
*hydrolyzed oat flour

The following ingredients may contain MSG, not always.
*textured protein
*carrageenan or vegetable gum
*seasonings or spices
*flavorings or natural flavorings
*chicken, beef, pork, smoke flavorings
*bouillon, broth, or stock

The following list is food products that contain MSG almost always.
*flavored potato chips
*flavored nacho chips
*canned soups and dry soup mixes
*gravy mixes
*bullion cubes
*salad dressings
*meat jerkies
*frozen fish with breading
*canned meats
*box dinners
*breakfast sausages
*any dinner "mix" with a flavor packet
*frozen dinners
*international foods
*poultry injected with broth
*vegetarian foods like veggie burgers
*meat broths

Beware when you are dinning out as well.  Also, millions of cafeterias of the elementary and high schools serve MSG to children each day.  H. H. Pullium of the USDA stated that "there are no federal regulations or policies which prohibit or limit the use of monosodium glutamate in the National School Lunch Program or any of the U.S. Department of Agriculture's federally funded programs." George R. Schwartz, M.D., In Bad Taste: The MSG Symptom Complex.  A child's brain is 4 times more sensitive to the additive than adult brain.

Read the labels and pay more attention to the words, like hydrolyzed or autolyzed.