I have for some time now been plagued with intermittent bouts of premature ventricular contractions (PVCs). For the uninitiated, it's a pronounced feeling of a "skipped" beat that is really difficult to ignore when the frequency is high and the heart rate is elevated (i.e. during activity).
Doing some research, I've found that MSG and aspartame are known triggers of PVCs. It's tempting to think of these as strange chemicals, but they're really just delivery devices of the ubiquitous glutamic and aspartic amino acids, respectively. We use these amino acids as transmitters in the body and those two are known to have an excitatory effect. There's a lot of talk lately about "excitotoxins" but the primary two are these simple amino acids that we consume in fairly large amounts any time we eat most protein sources.
Now, obviously this isn't an argument against necessarily avoiding even those protein sources which contain the most glutamic acid for example (casein) because the total excitatory load is roughly the same as beef and the liberation of these amino acids would be just as slow during normal digestion. What I'm wondering is if predigesting meat with a marinade is capable of creating a flood of these amino acids when it's eaten that is much faster than would normally occur.
I've been on a fool's errand lately trying to correct this problem with electrolyte-balancing, but on a recent trip I got PVCs first following the flight (ran out of gum and had to use the standard aspartame-laden type) and again after eating a steak at a restaurant. I assumed that the steak had actual MSG added to it, but since I experienced this problem last night and today from eating a steak with a homemade marinade that consisted only of macadamia nut oil, vinegar and spices, I'm beginning to think that homemade marinades are able to simulate the effect of MSG or aspartame added to foods. I'm no taste-expert, but the palatibility of marinaded steaks is in my opinion far beyond what the constituent ingredients should be able to offer.
I can't really fathom how soaking meat in acetic acid overnight would not be able to liberate all sorts of amino acids, and if the amino acid proportion of beef (by weight) as glutamic acid is 15% and aspartic acid is 9.1%, there should be a significant amount of these hitting the bloodstream far more rapidly than would occur with normally cooked meat.
It may be tempting to dismiss this if one doesn't experience any such symptoms, but perhaps susceptible individuals such as myself are canaries in the coal mine, as it were. Perhaps all of us experience the overloading and death of neurons as a result of the excitotoxic effects of frequently eating predigested meat in large quantities. I, for one, am not going to use marinades anymore.
Something to think about anyway.
asked byTravis_Culp (39821)
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on October 24, 2011
at 07:27 PM
I also have heart rythm issues and they occur most often when my mag is low or sodium overpowers potassium. Eating out causes me issues. I cook without any marinades etc unless they are from scratch. Also too much calcium causes issues for me. This is all cellular health that would benefit anyone.
on February 02, 2012
at 02:07 AM
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on October 24, 2011
at 07:44 PM
I used to experience those "heart skips a beat" moments all the time when my diet was junk. I never knew what caused them (other than the thought that it was a symptom of slowly killing myself with food).
I had one the other day and realized it was the first time it had happened in a long time. Not-so-coincidentally I had just broken down and ate some junk food, and now I can figure the connection was probably the msg. Good to know. Thanks for the info. Sorry I can't offer an answer to your question.