The flavour enhancer known as glutamate can kill brain cells. This information appeared in the August edition of “natur+cosmos” magazine. The renowned US glutamate researcher, John Olney, of the University of Washington in St. Louis, has shown through numerous tests on laboratory animals that the substance has neurotoxic effects. The effects on the brain appear to be particularly dangerous. According to Alzheimer disease researcher, Honrad Beyreuther, of Heidelberg, “glutamate is a poison for nervous cells”. “An excess of glutamate would drive us insane”. Lovers of pre-cooked foods are at particular risk: glutamate is present in chicken soups, beef stock, and pasta dishes, in ham and cold meats, but also in snacks such as crisps. However, the food industry, and even the authorities, are convinced that the substance is harmless on the basis of studies commissioned by the manufacturer’s lobbying group. Glutamate is naturally present in many foods – including breast milk – and is a vital transmitting substance in the brain. This is what specifically disturbs its detractors. If glutamate participates in the brain’s vital functions, an excessive consumption of processed foods could cause disturb appetite control and body growth, attention levels and learning ability, vision and sexual functions.