Monosodium glutamate

Monosodium glutamate

So monosodium glutamate flavor enhancer, a kind of glutamate bomb. One might start to resent, but there are many foods in the world with high natural levels of glutamic acid. For example, in Japan, stocks made from kombu seaweed are rich in glutamate. Shiitake mushrooms, Parmesan cheese, anchovies, tomatoes, dried shrimp and egg yolks are also used by chefs all over the world to enhance the flavor of their favorite dishes.

Fresh greens are among the classic natural flavor enhancers that can diversify the daily menu – they can be added to both Italian pasta and Ukrainian borscht. In turn, freshly squeezed lemon or lime juice can spice up a dish with fish or stews. Interestingly, in both cases, the added ingredients replace the salt.

E621, or sodium glutamate, is used today as a flavor enhancer in all East Asian cuisine. Japanese, Chinese and Thai food is generously flavored with MSG. This is done to enhance the savory flavors in broth noodles and meat dishes. E621 is also an active ingredient in some of the world’s most popular canned sauces and seasoning mixes: for example, Maggi seasoning sauce in Mexico and India, Kewpie mayonnaise in Japan is essentially pure MSG.

While research has shown that lowering MSG intake can reduce the risk of headaches, there is no direct link between MSG intake and feeling of well-being. Meanwhile, the main health threats that arise from over-consumption of this dietary supplement include: stomach / intestinal problems; overweight / obesity; allergies or individual intolerance.

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