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The Truth about Good and Bad Flavor Enhancers
We continue our conversation about healthy eating. Today we will talk about such flavor enhances in products as glutamic acid, glutamine and monosodium glutamate. What is useful, what is dangerous? And how to choose useful products in the store?
Manufacturers rely on our taste receptors and conquer them with aroma flavor enhancers. Which of them are really harmful, and which can be allowed in your diet – you will understand in this material.
From where did all flavor Enhancers come?
Even in ancient times, people learned how to improve the taste of food with the help of dried and then chopped herbs and fruits. Along with this, our ancestors realized one interesting thing: with the help of certain substances, such as salt or pepper, you can also extend “the shelf life” of food.
The history of flavor enhancers goes back more than one hundred years. But if earlier they were obtained from the nature with the help of pressing and extraction, today people have learned to do this artificially, which immediately replaced the original methods according to the “precepts of our ancestors”.
Flavor Enhancers make our lives easier and better. Diabetics can enjoy sweets without raising their blood sugar, and food lasts longer in the refrigerator and saves us from frequent trips to the grocery stores. It seems, what are the disadvantages here? But they do exist and it is useful to know about them.
The examples of “good flavor enhancers”.
By it does not mean that all flavor enhancers are enemies of modern human. For example, glycine (E640), which is successfully used both in the food industry and in pharmacology. Doctors have conducted more than one research and have decided that this representative of the frightening “flavor enhancers” is not only harmless to health, but also has a positive effect on the digestion process. Most often it occurs in the form of an odorless powdery substance.
There are other examples of “good” flavor enhancers, which include the sodium nucleotide (E635), which perfectly replaces salt and its derivatives. It is remarkable that E635 makes thermally processed foods more pleasant to the taste and does not have any special harmful properties.
E440 includes the so-called “pectins”. In a large number contained in apples and helps to clean the intestines of toxins. No less well-known are the groups under the numbers E916 and E917, which enrich the body with iodine (the deficit of which is so often encountered by urban citizens).
The examples of “bad flavor enhancers”.
It has known a list of unsafe food flavor enhancers that should be avoided. Among the main ones are: E641, E650 and E637. What is wrong with them?
E641.Our body receives a sufficient amount of this substance naturally – with products of plant and animal origin. L-Leucine as a supplement creates a situation of excess consumption, and this already entails a number of negative health consequences. Among them are liver dysfunction, increased risk of neurological diseases, hypoglycemia, and much more.
E650 There are still discussions about zinc acetate, but scientists agree that our body does not receive much benefit from this supplement. It is most often used in the production of sweets, chewing gum and similar confectionery. It is known that this substance has an unpleasant property to accumulate in the cells of the body and lead to toxic poisoning. That is why products containing E650 are undesirable during pregnancy and breastfeeding.
Monosodium glutamate (E621).This is one of the most famous and controversial supplements that deserves a separate description. Monosodium glutamate is a sodium salt that looks like regular kitchen salt. The Japanese were the first to use it, obtaining a substance from sugar beets.The danger is the abuse of this additive. Its side effects include headaches, palpitations, pain in the chest area, and symptoms of general malaise. Visual impairment is associated with excessive use of monosodium glutamate.
Should I refrain from Flavor enhancers forever?
It is definitely not worth giving up your favorite products completely and worrying about the composition of each purchase in the supermarket. But starting to learn more about their beneficial or harmful properties is not only possible, but also necessary. By expanding your knowledge in this area, you can effectively adjust your diet.
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