Harmful whether glutamate (MSG), sodium health
Benefits and harms of monosodium glutamate - a very controversial issue, thrilling everyone who cares about their health. To answer this question, you need to figure out what is the matter, and what are its properties.
What is MSG and why you need it
sodium glutamate or E 621 - white substance possessing no odor. The composition contains only sodium glutamate sodium salt derived from glutamic acid. By itself, it is absolutely tasteless, but in combination with other products exhibit unique properties. And it enhances the taste, or rather, has a stimulating effect on the human receptors and makes one feel sweet, sour, bitter and salty notes of familiar dishes are much sharper.
Methods for the preparation of sodium glutamate
The chemical substance used in the food industry, is obtained in several ways:
- acid hydrolysis of natural gluten or gluten;
- by processing glutamine pyroglutamic acid, and then - in glutamic acid;
- using purely chemical processing acrylonitrile compounds;
- microbiological method - the processing of carbohydrates in particular glutamic acid by bacteria Corynebacterium glutamicum, and then - purifying and crystallizing the resulting compound.
To date, the industry used mainly fourth way - the microbiological. It allows you to get a natural substance without impurities and excess isomers - benefit from it a maximum.
In some products contain monosodium glutamate
Food additive is represented not only synthetic compound E 621, which is deliberately applied in the food industry to enhance flavor. This component brings both benefit and harm. Glutamic acid is present in many foods and of itself is in free or bound form, when required to release the heat treatment.
In particular, the natural glutamic acid can be detected:
- almost any meat and ham;
- in cancers, mussels, shrimp, and other seafood;
- in cheeses - Parmesan and Roquefort;
- soy sauce;
- mushrooms and peas;
- walnuts;
- tomato and grape juice;
- in corn and broccoli;
- in many other products.
Attention! It is associated with glutamic acid change in taste of meat and seafood after cooking, roasting or quenching. material properties are released from the bound state, and the food becomes much juicier and tastier.
Of course, the use of sodium glutamate in synthetic form is widespread in the manufacture of semi-finished products, desserts and snacks. Additive E 621, the properties of which can be quite harmful, can be found in chocolate and sweets, crackers and chips, frozen foods, ice cream and beverages.
The dangerous sodium glutamate
Very often the properties of a substance mentioned in a negative context - both overtly harmful to the body. Which harmful food additive can cause health:
- large amounts of property of E 621 have a toxic effect, too exciting and damaging the nervous system;
- the excess material leads to the fact that a person has formed a bad habit - food without amplifier ceases to attract. In turn, the food use only with the addition of 621 E increases the risk of overdose;
- flavor enhancer sodium glutamate can lead to obesity. The fact that the food additive harmful bad saturates and improves appetite, respectively, increases the risk of weight gain.
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