say that the glutamate of sodium causes accustoming, others that from it it is possible to get heart attack. Cooks consider this additive a taste essence and add it to all dishes, especially meat. Who is right? Whether it is possible to buy products which contain a sodium glutamate?
Defenders of a glutamate of sodium claim that this additive contains also in natural products, and therefore is harmless. Yes, really glutamic acid contains in meat, soy, seaweed, milk. But! In very small amounts. It is much less, than in modern sausage.
Yes, the glutamate of sodium gives to dishes wonderful taste, but this seasoning has also a reverse side – accustoming emergence. The American scientists made an experiment during which it turned out that people eat in bigger quantity food rich with a sodium glutamate, than usual. It is more than food – possible development of cardiovascular diseases and obesity. Besides, people more often refuse food which does not contain this substance. Especially it concerns children and teenagers.
Besides, having sat down on a sodium glutamate, you begin to increase a dose gradually. According to researches, the quantity of a glutamate in some food increases every year. Demand for such products grows.
A little bit interesting facts
- Initially the glutamate of sodium was added to sausages at the Soviet Union. Those years GOST allowed to use it in the food industry. It became with the purpose to hide taste of low-quality meat. To this day sausage is done of low-quality meat with application of a glutamate. Therefore if the product contains a sodium glutamate, it means low-quality in comparison with bezglutamatovy competitors.
- In Europe the quantity of products with a glutamate of sodium is reduced on counters of shops. There are no such structures as Rostest or Rospotrebnadzor. The quality of products is controlled only by producer and retail network. If people buy bad products, they accuse of it shop.
- In Europe the retail chain stores make the list of forbidden ingredients as a part of products. In most such shops the glutamate of sodium is included into these lists. And in some cities of Germany this substance in general is forbidden at the state level.
- In 1907 the scientist from Japan Kikune Ikeda noticed that glutamatovy acid is responsible for pleasant taste of seaweed in sushi. These not sweet seaweed, not salty, not sour, not bitter, but very tasty! Ikeda called this taste minds (appetizing taste) and made food seasoning – a sodium glutamate.