More and more consumers are looking for natural foods without flavor enhancers. Glutamate is a controversial ingredient in the modern food industry.Healthy Food Without Flavor Enhancers
Have you ever heard of the “China Restaurant Syndrome”? This is not an allergy, but is due to a hypersensitivity to glutamate. The flavor enhancer glutamate can cause nausea and pain in some people.
And there is almost no escape: flavor enhancers dominate the compositions in the modern food industry and hardly a finished product gets by without.
Chinese Restaurant Syndrome
China Restaurant Syndrome derives from the traditionally high dosage of glutamates in Chinese dishes. The term has become known after hypersensitivity reactions have increased after Asian restaurant visits.
Glutamate is mainly contained in soy and fish sauce. It also serves as a spice in many Asian foods.
However, glutamates as flavor enhancers are also found in almost all finished or semi-finished food industry products, including potato chips, soup soups, bouillon cubes and seasoning mixtures.
Glutamate also occurs naturally. For example, ripe tomatoes and Parmesan cheese are glutamate-containing.
Glutamate is easily tolerated by many people. Those who suffer from nausea, redness, tremors, body aches, chest tightness, headaches and muscle aches, should be thinking about glutamate intolerance.
The amount of glutamate that can cause intolerance varies from person to person. Anyone who is hypersensitive to it should ideally abstain completely from eating with added glutamate.
The different glutamates are labeled with the numbers E620 to E625. Packaging may also include “flavor enhancer monosodium glutamate”.
Glutamate can often hide behind other names. Pay attention to the ingredients yeast extract and seasoning.
Reduce Finished Products
Glutamate can be avoided by reducing or disallowing the enjoyment of finished products. Seasoning and a salad dressing can be easily made from just a few ingredients.
Chemically, glutamate is a sodium salt of glutamic acid. This naturally occurring amino acid also acts as a neurotransmitter in the brain. Scientists believe that glutamate as a messenger between the cells disturbs the saturation signals.
It could lead to an increase in appetite and lead to epileptic seizures in allergy sufferers. Overall, representative studies on the effects of glutamate are generally lacking.
The consumer should decide for himself if and how much glutamate he wants in his food.
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