Glutamate sodium - history and risks

One of the most common food additives- glutamate sodium. It is actively used as an enhancer of taste and is a part of many condiments and products. Can this substance harm the body?

From the history of supplements.

The history of glutamate sodium began in 1908. It was then in the Japanese laboratory, which was led by Kikunai Ikeda, this food supplement was obtained. The Japanese scientist was pushed to this discovery by the dried seaweed, which in the Land of the Rising Sun was used as a seasoning. The food in which they were added, became much tastier and more appetizing. It turned out that the cause of everything contained in algae glutamic acid. Ikeda was able to get the salt of this substance, which we now know as an enhancer of the taste of sodium glutamate. So began the triumphant march of this food additive around the world.

The use of sodium glutamate allowed foodcompanies save tremendously on consumers. After all, an insignificant amount of this additive enhanced the taste of meat or vegetables many times. Therefore, sodium glutamate has been actively used as a seasoning. But in the 70s of the last century clouds began to gather over it.

In the West, attention was paid to the so-called"Chinese restaurant syndrome," when lovers of oriental dishes after eating began to experience heat, sweat and choke. After research, the scientists found out that the cause is sodium glutamate, which is often used in the eastern kitchen as a seasoning. It can cause such unpleasant effects. A lot of noise was done by the results of the studies of the American neurophysiologist John Olney (conducted back in 1957, but forgotten), who, testing the effect of this additive in rats, discovered that the substance is capable of causing damage to the brain. After this, a scandal broke out around the glutamate of sodium - a food supplement was suspected in almost all diseases.

But, having examined the effect of the additive more carefully,most of the charges scientists took. In general, glutamate sodium was recognized as safe for the body, but the "Chinese restaurant syndrome" still confirmed. Therefore now it is used in the food industry on legal grounds, but it is recommended not to get carried away by products that contain this additive.

Harm from strong taste

The designation E621 can be found today onvarious products: spices, meat and sausage products, various dishes of fast cooking. In the use of products with this additive, there are strict limitations. Adults can use no more than 1.5 grams of sodium glutamate per day, teenagers - up to 0.5 g, and children under 3 years of age can not eat with E621. Alas, this is not so easy - after all, there are many such products on the shelves of modern stores.

What, except for the consequences of an overdose, is dangerousfor our body glutamate sodium? Harm to the body is caused by its ability to enhance the taste. Accustomed to eating with such supplements, a person ceases to normally perceive natural food - it seems fresh and tasteless. As a result, to food with a strong taste, habituation is developed, and the person begins to consume it more.

What can you advise in this case? Try to eat less food with E621, more to cook from natural products that can be purchased on the market. Also, you should pay more attention to the seasonings in which this substance is contained. Try to use pure foods without any additives, as far as possible. Limit the use of semi-finished products. Yes, they take less time and money - enough to warm up the food in the microwave and everything is ready. But health is more expensive. And borshch, porridge, salads and just fresh greens and vegetables have not been canceled yet.

Related news

Glutamate sodium - history and risks Glutamate sodium - history and risks Glutamate sodium - history and risks Glutamate sodium - history and risks Glutamate sodium - history and risks