Fat, Stressed and Sick: How Glutamate Hidden in Our Food Can Wreak Havoc on Our Health with Dr. Katherine Reid (Episode #144)

Dr. Lynn Hellerstein of Vision Beyond Sight speaks with Dr. Katherine Reid, founder of Unblind My Mind, and author, to talk about glutamate hidden in the food supply wreaking havoc on our health. With a daughter in the autism spectrum, Katherine discovered that removing gluten (including MSG) and casein in her food led to positive changes in her daughter’s behavior, language and creativity. She then applied her expertise in biochemistry to study increased glutamate signaling in the body and its connection to chronic inflammations, one of the body’s ways of signaling red fire alert. Learn about Katherine’s struggles for glutamate awareness: against the quality of food available in schools, manufacturers that are not required to disclose glutamate content, the medical community’s shortcomings, and indeed even her daughter who upon her adulthood decided to go back to eating highly processed food (with negative results, as Katherine observed). Find out about the importance of fiber, tips on choosing organic food, and how to quality control your home’s food as detailed in her book, Fat, Stressed and Sick: MSG, Processed Foods and America’s Health Crisis.

Click here and tune in to the show now to explore these insights:

• What is glutamate?
• Removing gluten and casein in the diet of Katherine’s daughter when she was young in the autism spectrum that led to improvements in her daughter’s behavior, language and creativity
• Glutamate and autism
• The medical community’s shortcomings in not asking what you have been eating
• Katherine’s daughter at 19 went back to eating standard processed foods with effects to her mental health
• The battle with society on controlling your child’s quality of food
• Quality control of food in your house
• Glutamine vs. glutamate
• How excess glutamine gets converted to glutamate
• Effects of glutamate to the body
• Increased glutamate signaling in the body and its connection to chronic inflammatory conditions
• Glutamate is the by-product in highly processed proteins
• The importance of fiber in combating glucose spikes
• Manufacturers are not required to disclose glutamate in food
• Finding MSG in food ingredients
• Katherine’s book, Fat, Stressed and Sick
• Organic vs. non-organic food
• How to book a consult with Katherine

About Dr. Katherine Reid:

Katherine Reid, PhD, is the founder of Unblind My Mind, Inc., a non-profit 501(c)(3) organization dedicated to improving the health of individuals and families through informed food choices. She recently released her book Fat, Stressed, and Sick: MSG, Processed Foods, and America’s Health Crisis, which raises awareness of glutamate in our foods and its impact on health.

Since earning a PhD in biochemistry, Katherine (Katie) has held scientific leadership positions in numerous Silicon Valley biotechnology companies. Her research has focused primarily on protein chemistry in the development of cancer pharmaceuticals and diagnostics. Her background in protein chemistry would find her ideally trained for discovering the massive increased production of glutamate in our food supply through common commercial food manufacturing processes. This information proved critical to supporting her daughter’s autism symptoms. Today, Katie works closely with the public to devise food solutions to reduce chronic inflammatory conditions plaguing our population. She also collaborates and influences various communities (medical, foodies, education, special needs programs, farming, biotechnology), and guides data-driven food solutions for a healthier population.

Connect with Dr. Katherine Reid and Unblind My Mind:

Website | Linked In | Instagram | YouTube

Book personal consultations for more guidance on https://unblindmymind.org/book-now/

“Increased glutamate signaling in our whole body is associated with so many different chronic inflammatory conditions. One of the most basic survival response, in lay terms, is inflammation. It’s inflaming our body. It’s signaling red fire alert. It’s triggering a lot of these multiple inflammatory immune reactions and that’s the body thinking it’s helping with survival.” – Dr. Katherine Reid

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