Foods - Glutamates
Approximately 30 years ago, food manufacturers were competing against
the American Homemaker for consumable dollars. Women, traditionally
prepared food fed to the family and the food prepared came fresh and
cheap!
Food scientists knew then that we have glutamate receptors on our
tongues. Humans are driven to eat foods containing glutamates, even when
we can’t taste them. Glutamates can enhance taste or the sensation of
taste, but it also causes a chemical reaction soon after the glutamate
receptors are activated.
Monosodium glutamate (MSG) and other glutamates (called free
glutamates) can appear naturally in foods or may be included as
additives by manufacturers in order, among other reasons, to increase
the popularity of their products.
When glutamates are added to foods, they can release high levels of
insulin, which cause changes in the metabolism. In a report written by
Drs. N.A. Togiyama and A. Adachi and published in the medical journal
Physiological Behavior, applying monosodium glutamate to the tongues of
animals will release high levels of insulin within three minutes.
The hunger that follows such an insulin response could increase
cravings, cause weight gain, and if repeated over tine, increase the
likelihood of adult-onset diabetes.
Check you ingredient listing. Glutamates can go under a variety of
names, including:
Anything enzyme modified
Anything fermented
Anything protein fortified
Anything ultra-pasteurized
Autolyzed yeast
Barley malt
Broth
Bouillon
Calcium caseinate
Carrageenan
Flavoring Gelatin
Hydrolyzed oat flour
Hydrolyzed plant protein
Hydrolyzed vegetable protein
Malt extract
Maltodextrin
Natural flavors (or natural flavoring)
Pectin
Plant protein extract
Potassium glutamate
Sodium caseinate
Soy protein
Soy sauce
Stock
Textured protein
Whey protein
Yeast extract
Yeast food
D.S. Epperson is the top formulator for Home Blend
Gourmet / South Pacific Health, a leader in the
functional food industry in the U.S. With 20 years of
experience in Nutritional Biochemistry, she has written
reference books on botanicals and manufacturing of
medicines from botanicals, and published articles on
health, fitness and foods. She has formulated over 240
formulas and inventions for health, the environment and
agricultural uses, and continues to research and study
microbial advantages in nutraceuticals and functional
foods. For more information or to view the articles that
she has written:
http://www.sugarblend.comArticle Source:
http://EzineArticles.com/?expert=D._S._Epperson |
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