Glutamates

Home
>
Nutrition
>
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.com

News

Instagram Seen Adding 10 Million Users In Past 10 Days

Days after it was acquired by Facebook for $1 billion, reports have emerged that Instagram now has more than 40 million users in its photo-sharing community. The gain, which was derived from the service's API, represents a 10 million spike in Instagram's users in the past 10 days, according to Venture Beat.

Hearing In Megaupload Case To Determine Fate Of Users' Data

The implications could be great for companies hoping consumers will trust them to store their files.

Google Plans Stock Dividend; Profits Up 61 Percent

Google Inc. reported a 61 percent increase in its net income for the first three months of the year and announced plans to split its stock 2-for-1 to preserve its leadership's control over the company in the long term.

Home