How Excitotoxins Hijack Taste and Harm the Mind

What Are Excitotoxins?

Most people don’t realize that some of the “flavour enhancers” in everyday foods may affect more than just taste, they can overstimulate the brain. These compounds, called excitotoxins, include additives such as monosodium glutamate (MSG), aspartame, hydrolyzed proteins, and certain “natural flavours.”

Excitotoxins work by over-activating neurons, especially receptors for glutamate and aspartate, two powerful excitatory neurotransmitters. When these brain pathways are overstimulated, nerve cells fire excessively until they become exhausted and die. This process, known as excitotoxicity, is a well-documented cause of brain inflammation and neurodegeneration.

Why It Matters

Your brain naturally uses glutamate for healthy communication. But large or repeated doses from food additives can disrupt that delicate balance.

Scientists and researchers have warned that chronic, low-level exposure may contribute to:

  • Headaches, brain fog, and mood swings
  • Heightened anxiety or irritability
    Seizures and epilepsy
  • ADHD
  • Neurodegenerative  (Alzheimer’s, Parkinson’s, Huntington’s, ALS, etc.)
  • Developmental risks in children, whose brains are still forming

Children, pregnant women, and individuals with neurological or metabolic sensitivities are especially vulnerable because their blood–brain barriers may not fully protect against these compounds.

Hidden in Plain Sight

Even when “MSG” isn’t on the label, excitotoxins often appear under other names, including:

  • Natural flavours
  • Flavouring
  • Hydrolyzed vegetable protein
  • Plant protein
  • Textured protein
  • Soy protein isolate 
  • Yeast extract
  • Nutritional yeast
  • Anything with glutamate 

These ingredients are common in soups, sauces, snacks, frozen meals, and diet drinks, making daily exposure almost effortless and avoidance difficult.

Legal Doesn’t Always Mean Safe

Just because an additive is legal doesn’t mean it’s harmless. Regulations define what’s permissible, not necessarily what’s healthy.

Many ingredients are approved by agencies like the FDA based on outdated or limited studies, while newer independent research may reveal risks even at lower doses. History offers many examples, such as trans fats, artificial dyes, and certain sweeteners, that were once widely used and later deemed harmful. 

Industry Influence on Policy

Powerful corporate lobbies play a major role in shaping food policy. The food, chemical, and pharmaceutical industries spend millions each year to influence lawmakers and regulators, often pushing for weaker safety standards and less transparent labelling.

That’s why some additives banned in Europe or other countries remain legal in the U.S., even when linked to health concerns. Policy can sometimes reflect economic pressure more than scientific evidence. 

Disguised Ingredients and Labelling Loopholes

Companies can legally hide additives behind vague or misleading terms like “natural flavours,” “spices,” or “seasoning.”

While technically compliant with FDA regulations, these umbrella terms can cover dozens of processed extracts or chemical compounds. Marketing claims like “all natural” or “made with real ingredients” further create a false sense of transparency, leaving consumers unaware of what they’re truly eating.

 
Source AMTC 

How Excitotoxins Rewire Taste and Appetite

Excitotoxins don’t just affect brain chemistry, they also change how we experience food. These additives amplify flavours by overstimulating pleasure and reward receptors in the brain.

Over time, this constant flood of artificial intensity dulls your sensitivity to natural flavours. Fresh, wholesome foods begin to seem bland by comparison, and the brain learns to crave that chemically boosted “umami.”

This creates a cycle of craving and overstimulation; the more we eat processed, excitotoxin-laden foods, the more we want them. The result? Overeating, weight gain, and a disconnect from the true satisfaction of natural food. 

Re-Training Your Palate: Restoring Taste Sensitivity

The good news: your palate can heal. Just as it adapts to hyper-flavoured foods, it can also recalibrate to appreciate the natural tastes of real ingredients again.

This reset typically takes two to four weeks of mindful eating and reduced exposure to flavour enhancers.

Try this approach:

  1. Cut back on processed foods — especially those with flavour packets, sauces, or “natural flavours.”
  2. Cook with whole ingredients — fresh fruits, vegetables, grains, nuts, and legumes.
  3. Season naturally — use herbs, garlic, citrus, and sea salt instead of bottled seasonings.
  4. Stay hydrated and avoid diet sodas or artificially sweetened drinks to help flush residues and rebalance taste.

Within a few weeks, taste buds regenerate and the brain’s reward centres adjust. Many people notice that simple foods, like fresh tomatoes, roasted vegetables, or plain oatmeal, suddenly taste richer and more satisfying. Appetite becomes easier to control, and healthy eating feels genuinely enjoyable again. 

What You Can Do

  • Read labels carefully. Avoid vague terms like “flavouring” or “yeast extract.”
  • Choose whole, unprocessed foods.
  • Make your own seasoning blends and broths.
  • Support transparent brands. Look for “no added MSG” and companies that clearly list their ingredients. 

Final Thought:

Excitotoxins remind us that not all flavour is innocent. By becoming more aware of what’s in our food, and giving our palates time to reconnect with natural taste, we can protect not only our health but also the simple, authentic joy of real food. 

References & Key Sources

  • Blaylock, R.L. (1994). Excitotoxins: The Taste That Kills. Health Press.
  • Olney, J.W. (1969). “Brain lesions, obesity, and other disturbances in mice treated with monosodium glutamate.” Science, 164(3880), 719–721.
  • Hermanussen, M. et al. (2006). “Obesity, voracity, and short stature: the impact of glutamate on the regulation of appetite.” European Journal of Clinical Nutrition, 60, 25–31.
  • Samuels, A. (1999). “The toxicity/safety of processed free glutamic acid (MSG): A study in suppression of information.” Accountability in Research, 6(4), 259–310.
  • Xu, J., et al. (2008). “Glutamate excitotoxicity and neurodegeneration.” Neural Regeneration Research, 3(12), 1349–1355.