bipolar ganglion cells
How glutamate affect the membrane potential in the eye?
There is a diagram in my book .. for a center in bipolar and ganglion cells. This shows that when light strikes in the middle, the bipolar cell is depolarized and ganglion cells is firing action potentials. But how reduction or increase in glutamate release affects the membrane potential of cells?
I recommend you read the book Excitoxins: The taste that kills, Russell L. Blaylock. It provides a very provocative information that MSG is a neurotoxin that kills and / or damage to neurons, including neuronal cell membrane Eye. Did you know that the glutamate (the form of bound glutamic acid) is the functional part of MSG? Glutamate, acid-free processing Glutamate and MSG are functionally and essentially equivalent. Is that in your textbook? Maybe not, because there is information that could boost company profits pharmaceuticals. In fact, if it became known that glutamate is a potential neurotoxin, which would harm the benefits of food or beverage companies as well. Do not read the REST ANSWER THIS unless you are concerned about their health and that of everyone you know. Glutamate "improves" the flavor of foods or beverages that excite brain cells and thus fool your brain into thinking that what you eat or drink is salty or sweet. The terms "MSG" and "processed free glutamic acid" can be used interchangeably, since `re essentially and functionally equivalent. Sodium has no role in MSG than to convert the salt form commonly known as MSG. This could be related to your question, but please, watch this 60 minute segment on MSG: http://video.google.com/videoplay?docid=599381265368100582&ei=F7n3SPyNApnWqAPo9a0E&q=msg+% 2260% 22 + minutes # Some industry insiders and researchers are blowing the whistle on the safety of MSG, claiming that excites brain cells to point of damage and / or killing them. It is a cumulative process with potential short term and long term affects. MSG The FDA generally regarded as safe, but it is generally safe, then why is hidden in many seemingly benign ingredients (see below)? Where is the independent and reliable research to show MSG is safe beyond reasonable doubt and scientific? The following ingredients always contain varying amounts of label processing without glutamic acid (MSG): autolyzed yeast calcium caseinate protein powder milk powder, dry milk gelatin glutamate glutamic acid hydrolyzed corn gluten protein hydrolyzate hydrolyzed soy protein wheat Natrium glutamate monosodium glutamate monopotassium glutamate sodium caseinate, textured protein, yeast food yeast Nutrient following ingredients often contain or give rise to different amounts of labeling processed without glutamic acid (MSG): Barley malt broth broth Carrageenan citric acid corn starch corn syrup with enzymes Flavors / Aromas of corn syrup, high fructose Maltodextrin Malt extract of malted barley malt natural chicken flavor natural beef flavoring flavors taste natural / natural pork flavor pectin protein enriched foods taste Seasonings soy protein isolate protein soy or soy protein concentrate stock soya sauce ultra pasteurized whey whey protein whey protein concentrate, whey protein isolate Please read this article and decide whether or not you really believe the FDA's claims that MSG was generally safe: http://www.naturalnews.com/025066.html
The Eye’s Computer
