Virato interviews Hunter Lovins, president and founder of Natural Capitalism Solutions, Inc. and co- creator of the Natural Capitalism concept. In 1982 she co-founded RMI with Amory Lovins, and proceeded to lead that organization as its CEO for Strategy until 2002. Under her leadership, RMI grew into an internationally recognized research center, widely celebrated for its innovative thinking in energy and resource issues. By the time she left, the institute had grown to a staff of 50 people and a $7 million annual budget, half of it earned through programmatic enterprise.

In 2001, Hunter was named one of four people from North America to serve as a delegate to the United Nations Prep Conference for Europe and North America for the World Summit on Sustainable Development. She is also a Commissioner in the State of the World Forum's Commission on Globalization, co-chaired by Mikhail Gorbachev, Jane Goodall, Jose Ramos-Horta, Vandana Shiva, George Soros and others.

Lovins has co-authored nine books and dozens of papers, and was featured in the award-winning film, Lovins On the Soft Path. Her latest book, Natural Capitalism, co-authored with Amory Lovins and business author Paul Hawken, was released in September 1999. It has been translated into a dozen languages and was the subject of a Harvard Business Review summary. Recent articles by her have appeared in World Link, World Business Academy Review, American Prospect, and Los Angeles Times.

Trained as a lawyer (JD, Loyola University School of Law, Los Angeles), Lovins has managed international non-profits, created several corporations, and is in great demand as a speaker and consultant. Her areas of interest and expertise include Natural Capitalism, globalization, governance, land management, energy, water, green real-estate development, and community economic development. She has taught at dozens of universities, including an engagement as the Henry R. Luce Visiting Professor at Dartmouth College. She is currently Professor of Sustainability at Presidio World College in the first accredited MBA program in Sustainable Management.

Almost 20 years later and MSG is still with us, and being ingested in quantities 300 times greater than in 1988! Why is this??!

MSG, Monosodium glutamate, is a drug and a neurotransmitter. Glutamate is a highly regulated chemical of the nervous system, and a proper balance is necessary for healthy brain and organ function. Over stimulation of these receptors—in the brain or elsewhere—can lead to numerous health problems, many of which may mimic other disorders (such as Fibromyalgia or heart arrhythmia), but can go undiagnosed for decades, all the while creating a life of misery and disability for the unfortunate sufferer. Scientists point at Cancer, and other degenerating diseases as a part of the MSG menace.

Its ever-expanding use by the food industry causes great concern in the medical profession because MSG over stimulates brain cell activity. It is neither a necessary additive, nor a harmless flavor enhancer like common table salt. MSG actually tricks your brain into thinking the food you are eating tastes good. Manufacturers can therefore use inferior ingredients to make a mediocre product seem tastier. Higher profits and low-quality products of little nutritional value prevail at the expense of consumer health.

MSG intolerance is not an allergic reaction, but a powerful drug reaction. Even in those people who do not suffer acute, immediate reactions to the substance, prolonged or acute exposure will destroy brain cells in anyone.

Restaurants also frequently add MSG to their menu items. Many that advertise "No MSG added" may not add MSG to the food once it is prepared, but MSG may actually be present in the individual ingredients used to prepare their food.

Even your health and organic foods may be affected....

See:
http://msgtruth.org
http://rense.com/general52/msg.htm
http://truthinlabeling.org
http://fluoridealert.org
http://slweb.org/bibliography.html
http://livingwithout.com/feature_MSG.htm
http://powalliance.org
http://cfsan.fda.gov/~lrd/msg.html
http://observer.guardian.co.uk/foodmonthly/story/0,9950,1522368,00.html
http://www.fluoridealert.org/hp-epa.htm