by Reenie L. Mahon After reading a book entitled Excitotoxins the Taste that Kills, by Dr. Russell L. Blaylock, I was immediately off to my kitchen to check labels to be sure there were no “excitotoxic entrees” destined for my family’s consumption. My reading made me aware of the widespread use of these dangerous food additives, however, I was not prepared for the large bag of items to be culled from my cabinet. Practically every package of soup broth, sauce mix, snack crackers, and chips, some soy products, bread crumbs, tuna and even the fresh bakery bread contained one or more of these powerful brain toxins. That experience prompted me to write this article for the busy, health conscious consumers who may not have this […] Read More