Everything You Need To Know About Glutamate And Monosodium Glutamate – Food Insight

Eating is one of life’s pleasures. Taste and flavor are important to enjoying food. Think about a bowl of hot pasta with tomato sauce and parmesan cheese, a freshly grilled steak with a rich mushroom sauce, or stir-fried seafood and chicken with crisp vegetables in a savory sauce. These subtle, delicate flavors result from centuries of culinary tradition, including careful attention to ingredients and preparation. In all of these dishes, glutamate is one of the major food components that provides flavor.

What is Glutamate?

Glutamate is an amino acid, found in all protein-containing foods. Amino acids are the building blocks of proteins. This amino acid is one of the most abundant and important components of proteins. Glutamate occurs naturally in protein-containing foods such as cheese, milk, mushrooms, meat, fish, and many vegetables. Glutamate is also produced by the human body and is vital for metabolism and brain function.

What is Monosodium Glutamate?

Monosodium glutamate, or MSG, is the sodium salt of glutamate. When MSG is added to foods, it provides a similar flavoring function as the glutamate that occurs naturally in food. MSG is comprised of nothing more than water, sodium and glutamate.

Why is MSG used?

MSG is a flavor enhancer that has been used effectively to bring out the best taste in foods, emphasizing natural flavors. Many researchers also believe that MSG imparts a fifth taste, independent of the four basic tastes of sweet, sour, salty and bitter. This taste, called “umami” in Japan, is described by Americans as savory. Examples of each of these tastes are: Sweet – Sugar, Bitter – Coffee, Savory – Tomato, Sour – Lemon, Salt – Anchovy

How is MSG made?

In the early 1900s, MSG was extracted from natural protein-rich foods such as seaweed. Today, MSG is made from starch, corn sugar or molasses from sugar cane or sugar beets. MSG is produced by a natural fermentation process that has been used for centuries to make such common foods as beer, vinegar and yogurt.

How are Glutamate and MSG handled by the body?

The human body treats glutamate that is added to foods in the form of MSG the same as the natural glutamate found in food. For instance, the body does not distinguish between free glutamate from tomatoes, cheese or mushrooms and the glutamate from MSG added to foods. Glutamate is glutamate, whether naturally present or from MSG.

Glutamate Contents of Foods
	Food Size	Serving Glutamate (g/serving)
Tomato juice	1 cup	0.827
Tomato	3 slices	0.339
Meat loaf dinner	9 oz.	0.189
Human breast milk	1 cup	0.176
Mushrooms	1/4 cup	0. 094
Parmesan cheese	2 Tbsp	0.047
Corn	1/2 cup	0.031
Peas	1/2 cup	0.024
Cow’s milk	1 cup	0.016
Canned tuna (in water)	1/2 can	0.008
Source: U.S. Food and Drug Administration

Does Glutamate or MSG improve flavors in all foods?

The natural flavor-enhancing levels of glutamate in food varies greatly, but is high in foods such as tomatoes, mushrooms and parmesan cheese. MSG enhances many but not all food flavors through the interaction between glutamate and other flavors. It works well with a variety of foods including meats, poultry, seafood and many vegetables. It is used to enhance the flavor of some soups, stews, meat-based sauces and snack foods. MSG harmonizes well with salty and sour tastes, but does little for sweet foods such as cakes, pastries or candies.

MSG can not improve bad-tasting food or make up for bad cooking. It does not allow a cook to substitute low-quality for high-quality ingredients in a recipe, and does not tenderize meat. It just makes good food taste better.

How is MSG used in the home?

When you buy MSG in the grocery store, you will find suggested uses on the container label. MSG is generally added to foods before or during cooking. As a general guideline, about half a teaspoon of MSG per pound of meat or four to six servings of vegetables should be sufficient. Once the proper amount is used, adding more contributes little to food flavors.

How much Glutamate do people consume?

The average American consumes about 11 grams of glutamate per day from natural protein sources and less than 1 gram of glutamate per day from MSG. This amount of added MSG is the same as adding 1 to 1.5 ounces of parmesan cheese. In contrast, the human body creates about 50 grams of glutamate daily for use as a vital component of metabolism.

Is MSG high in sodium?

No. MSG contains only one-third the amount of sodium as table salt (13 percent vs. 40 percent) and is used in much smaller amounts. When used in combination with a small amount of table salt, MSG can help reduce the total amount of sodium in a recipe by 20 to 40 percent, while maintaining an enhanced flavor.

Are people sensitive to MSG?

MSG is not an allergen, according to the American College of Allergy, Asthma and Immunology. The U.S. Food and Drug Administration has found no evidence to suggest any long-term, serious health consequences from consuming MSG. It is possible that some people might be sensitive to MSG, just as to many other foods and food ingredients. There are some reports that mild, temporary reactions to MSG may occur in a small portion of the population, based on tests with a large dose of MSG in the absence of food.

If you have questions about food sensitivities or allergies, contact a board-certified allergist or your personal physician.

Is MSG safe?

Yes. MSG is one of the most extensively researched substances in the food supply. Numerous international scientific evaluations have been undertaken over many years, involving hundreds of studies. The United States and other governments worldwide support the safety of MSG as used in foods.

MSG Safety

• U.S. Food and Drug Administration (FDA): Designates MSG as safe (Generally Recognized as Safe/GRAS), with common ingredients such as salt and baking powder. (1958)
  National Academy of Sciences: Confirms the safety of MSG as a food ingredient. (1979)
• Joint Expert Committee on Food Additives of the United Nations World Health and Food and Agricultural Organizations: Designates MSG as safe and places it in its safest category for food additives. (1988)
• European Community’s Scientific Committee for Food: Confirms MSG safety. (1991)
• American Medical Association: Concludes that MSG is safe, at normal consumption levels in the diet. (1992)
• FDA: Reaffirms MSG safety based upon a report from the Federation of American Societies for Experimental Biology. (1995)

Is MSG safe for children?

Yes. Infants, including premature babies, metabolize glutamate the same as adults. Research has shown that newborn infants are able to detect and prefer the taste of glutamate. Glutamate is actually 10 times more abundant in human breast milk than in cow’s milk.

How can I tell if Glutamate or MSG is added to foods?

The U.S. Food and Drug Administration requires labeling of all ingredients on processed and packaged foods. When MSG is added to a food, it must be included on the ingredient list, as “monosodium glutamate.” Glutamate-containing food ingredients, such as hydrolyzed protein and autolyzed yeast extract, also must be listed on food labels. When glutamate is a component of natural protein foods, like tomatoes, it is not listed separately on the label.

10 Foods High in Glutamate and Why You Should Avoid Them

Written by WebMD Editorial Contributors

In this Article

• Why You Should Avoid Glutamate
• Foods With Glutamate
• Low-Glutamate Alternatives

Glutamate is an amino acid that is produced in the body and also occurs naturally in many foods. Monosodium glutamate (MSG) is the sodium salt of glutamic acid and is a common food additive. MSG is made from fermented starch or sugar and is used to enhance the flavor of savory sauces, salad dressings, and soups.

Both natural glutamate and monosodium glutamate are metabolized in the body using the same processes. Even though glutamate exists naturally in the body and healthy foods, many people worry that excess glutamate consumption can lead to health problems.

Dietary glutamate has been examined in numerous studies to determine if it is safe to consume regularly. The relatively high glutamate levels in some traditional diets suggest that it is a safe food additive. However, anecdotal and scientific evidence indicates that high levels of glutamate and MSG consumption cause adverse health effects.

Glutamate consumption has been linked to the following:

Headaches

Countless anecdotal reports have claimed that eating Chinese food high in MSG causes headaches. This sudden onset of heart palpitations and headache has been called “Chinese Restaurant Syndrome,” and the validity of these claims have been examined in several studies. One study concluded that MSG injures brain cells, and the resulting cellular inflammation leads to a headache.

Increased Blood Pressure

Another group of researchers looked at how the body responds to one 150mg dose of MSG, observing pain sensitivity and blood pressure. Not only did the test subjects experience headaches and increased pain sensitivity, but also a short-term spike in blood pressure levels.

These observed effects of MSG consumption suggest that people with high blood pressure should avoid excessive MSG dietary intake.

Obesity

Ingestion of MSG has been associated with increased insulin resistance and reduced glucose tolerance in animal studies. These effects can lead to obesity, although researchers have not yet determined if humans experience the same results. The same studies demonstrated that the ingestion of MSG also disrupts energy metabolism and causes inflammation and liver damage.

Psychiatric Illness

MSG consumption has been linked to increased pain sensitivity and pain intolerance, which has prompted investigations into MSG’s role in psychiatric disorders. There is strong evidence that MSG is a factor in schizophrenia, and it has been associated with anxiety, stress, and depression.

Most foods contain glutamate, so it’s challenging to eliminate it from the diet completely. The easiest way to reduce MSG consumption is to read nutrition labels. Many processed foods contain MSG, but may be listed under a different name in the ingredients list.  

In addition to “monosodium glutamate,” look for:

• Hydrolyzed vegetable protein
• Autolyzed yeast
• Hydrolyzed yeast
• Yeast extract
• Soy extracts
• Protein isolate

You will find these flavor enhancers most often in sauces, soups, gravies, salad dressings, snack foods, and ready-meals.

Some foods have naturally occurring glutamates. Be aware of relying too much on these foods if you are concerned about glutamate consumption:

1. Cheese

You will find the highest levels of glutamate in parmesan and Roquefort cheeses. Parmesan contains 1,680 milligrams of glutamate per 100 grams and Roquefort contains 1,280 milligrams per 100 gram. 

2. Asian Sauces

Soy sauce, fish sauce, and oyster sauce all have very high levels of glutamate. Soy is naturally high in glutamate, and soy-based sauces will have concentrated levels of the compound. Soy sauce can have up to 1,700 milligrams of glutamate per 100 grams. Oyster sauce has 900 milligrams per 100 grams and should also be avoided. 

3. Nuts

Walnuts contain high amounts of glutamate. A 100 gram serving of walnuts contains 658 milligrams of glutamate. Also be aware of walnut butters and walnut oil which will also have concentrated levels of the amino acid and can cause reactions.

4. Processed Meats

Cured ham, either canned, frozen, or at the deli counter, should be avoided if you are worried about glutamate. Ham contains 340 milligrams of glutamate per 100 grams. This may seem like a moderate amount, but if you go for a second serving, you would consume nearly 700 milligrams of glutamate.

5. Tomatoes

Fresh tomatoes are a glutamate source, and have up to 250 milligrams of glutamate per 100 grams. Be sure to avoid tomato sauce, tomato soup, and tomato-based dishes as well. A medium tomato weighs about 150 grams, and one ½ cup serving of tomato sauce could contain up to two tomatoes. That means your pasta could have up to 750 milligrams of glutamate. And that’s before you add the parmesan.

6. Juice

Grape juice contains moderate levels of glutamate. A 100 gram serving has 250 milligrams of glutamate, which is about ⅔ of a cup. A 12-ounce glass of grape juice will contain over 500 milligrams of glutamate, so it’s best to avoid it if you are keeping your glutamate consumption to a minimum. Also, keep in mind that tomato juice will have high levels of glutamate and should also be avoided.

7. Seafood

Some fish, like anchovies, have moderate amounts of glutamate. A100 gram serving of anchovies contains 630 milligrams of glutamate. Scallops and oysters also contain glutamate, 160 milligrams and 150 milligrams per 100 grams respectively.

8. Mushrooms

Dried shiitake mushrooms contain a whopping 1,060 milligrams of glutamate per 100 grams. White button mushrooms contain much less, only 180 milligrams per 100 grams, but those trying to eliminate glutamate from their diets should skip the mushrooms altogether.

9. Peas

A 100 gram serving of peas has 200 milligrams of glutamate. Compared to most other vegetables, peas contain more glutamate. If you must indulge, keep your portion size small to avoid overconsumption of glutamate.

10. Starchy Vegetables

Corn and potatoes contain relatively low amounts of glutamate, but may be problematic for some people. A 100 gram serving of corn or potato has around 100 milligrams of glutamate. A 100 gram serving of mashed potato is less than ½ cup, so portion size is key to minimizing glutamate consumption.

1. Cheddar Cheese

Cheddar cheese contains much less glutamate than parmesan or  Roquefort. Per 100 grams cheddar contains 180 milligrams of glutamate.

2. Cod, Mackerel, Salmon

If you want to indulge in seafood, you are better off sticking to fish like cod, mackerel, or salmon. Mackerel contains 36 milligrams, salmon has 20 milligrams, and cod is the lowest with only 9mg of glutamate per 100 grams.

3. Herbs

Relaxing herbs such as lemon balm, chamomile, and passion can offset the negative effects of glutamate by restoring its balance with gamma-aminobutyric acid (GABA).

4. Blueberries

Blueberries have been found to protect against glutamatergic excitotoxicity (nerve cell damage or death).

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All about monosodium glutamate

March 15, 2020

Dry facts

In scientific terms, monosodium glutamate is the monosodium salt of glutamic acid. Speaking in Russian, it is an amino acid, an integral part of any protein food.

Monosodium glutamate is found in almost all foods that contain protein. The leaders in the content of natural glutamate are meat, tomatoes, mushrooms, cheeses, fish.

The human tongue has special receptors that capture the “taste” of glutamate, that is, the taste of protein foods. It is the content of glutamate that is one of the peculiar “markers” by which a person understands that food is edible, tasty and nutritious. Glutamate is found even in breast milk. Just this substance makes the taste of milk attractive to the child, teaches him to distinguish tasty from tasteless, and edible from inedible.

A bit of history

Oddly enough, the first documented case of extract and consumption of glutamate was recorded not in Asia, but in Europe, namely, in the Roman Empire, in the 3rd century BC.

The technology of making a certain garum sauce was described in detail by the Roman author Apicius. Garum was made from fish blood and giblets that fermented in the sun to form a whitish substance that was mixed with wine or wine vinegar and used as a condiment. Despite the, to put it mildly, unsightly process of obtaining the sauce, it cost a lot of money and was a huge success with wealthy Romans.

Actually, over the next 2000 years, monosodium glutamate, namely, it was released during the fermentation process, was obtained in this way, and the Asian recipe differed little from the European one. Later, in China, the fish from the recipe will be removed and replaced with soybeans – soy sauce, beloved by billions of earthlings, was invented. By the way, in some regions, fish sauce according to the “classic” recipe is still popular today.

Monosodium glutamate in its modern form – white translucent elongated crystals – was obtained at the beginning of the 20th century by a student at the University of Tokyo, Kikunae Ineda. He was interested in the phenomenon of kobu seaweed: they did not have any particular taste, they were not sour, neither sweet nor salty, but if you add them, say, to miso soup, the dish began to play with new colors.

It was from kobu algae that the first monosodium glutamate was extracted. A year later, Ikeda established the industrial production of monosodium glutamate, first from algae, and later from wheat – thanks to this discovery, Kikunae Ineda entered the top ten greatest inventors of Japan.

So harmful or not?

Attitudes towards monosodium glutamate are strikingly different, depending on the region. If in Western culture the E 621 supplement is treated at best as a necessary evil, or even demonized, then in Asian countries, adding a few crystals of glutamate to food is as natural as, say, salt or bay leaf.

Speaking about the benefits or harms of a particular substance, one cannot help but recall the saying of the founder of pharmacology Paracelsus: everything is a poison, everything is a medicine, and both determine the dose.

Monosodium glutamate is no exception – in small doses, it has practically no effect on the body. Like any substance, glutamate has a lethal dose, which is 16.6g/kg of weight, that is, for the use of glutamate to become fatal for an average person weighing 70kg, you need to consume about a kilogram of the supplement, which is physically impossible. For comparison, the lethal dose of ordinary table salt is only 3g/kg of body weight.

The harm to health from monosodium glutamate has not been scientifically proven, but this does not mean that products containing it should be abused. By itself, glutamate is harmless, but the problem of “glutamate” products is not in it, but in its neighbors in composition.

With the help of monosodium glutamate, you can easily give the products an appetizing taste and aroma without using natural raw materials and spices. This is especially true for instant noodles, chips and crackers “with taste …”, fast food and other products, the composition of which raises many questions, and the presence of glutamate is not the most spicy of them.

If there are natural ingredients next to glutamate, it will only improve their taste (not without reason, the English name of glutamate sounds like “taste enhancer” – taste enhancer), without negatively affecting the body.

However, in our range you can find products made without nitrium glutamate. Their list is quite extensive and is regularly updated:

Braunschweig smoked sausage

The Kiev’s cutlets

Chicken Kiev with fresh herbs

Grilled wings in a summer marinade

Liver egg in wax

Ribs Pork Outskirts

Barbecue Ribs

Barbecue Ribs

Spare Ribs Savory Outskirts

Bavarian ribs Outskirts

Salo with garlic and pepper Outskirts salty

Servelat in/to

Ukrainian fried

Sausage Mortadella

Chicken breasts Okraina baked

Shashlik from the neck under the cranberry berry

Barbecue Class Outskirts bucket 2kg

Tongue in jelly Outskirts

Chicken galantine with olives

Chicken galantine with sun-dried tomatoes and cheese

Ham for breakfast

Author:

Online store “Okraina”

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Monosodium glutamate (E621): food supplement – where contained

Contents of :

1. Flavor enhancer: description and origin
2. What foods contain monosodium glutamate
3. Safe norm of the substance E621 for the body

It is rare to find products in the store that do not contain flavor enhancers. One of the most famous is glutamate – monosodium glutamate marked e 621. The additive is present in almost all foods and drinks, semi-finished products, frozen seafood. E621 enhances the taste and aroma of food, but has found wide application not only for this reason.

Flavor enhancer: description and origin

Monosodium glutamate (glutamate) is a salt of this chemical element, which is part of glutamic acid. It is an important amino acid that is vital for a person – it has a great influence on growth and development. Acid glutamic acid is found in plants and in its natural form enters the body along with proteins.

They learned how to produce a modern food additive artificially, obtaining a synthetic substance to enhance the taste. To do this, neutralize glutamic acid with a solution of caustic soda until a pH value of “6.8” is obtained. Then concentrated and cooled at an accelerated pace.

Monosodium glutamate precipitates in the form of crystals, which are dried and crushed. It turns out a white powder without taste and smell (or has a mild aroma). It has high light and heat resistance.

Such an analogue of sodium salts is very beneficial for the food industry. It stimulates the appetite, prompting them to eat more of the food they like. Also, during the period of freezing, heat treatment, the initial taste of the products is lost. Sodium glutamate helps to stabilize it. It was first discovered in the 19th century. In its natural form, it is found in:

• tomatoes;

• meat;

• broccoli;

• cheese;

• mushrooms;

• nuts;

• fish;

• seafood;

• milk;

• soy sauce.

In the 20th century a synthetic analogue of glutamate was created – a flavor enhancer e 621. At first it was extracted from millet gluten. Then a new method appeared – the fermentation of raw materials. For this method, molasses, beets and cane are used. First, industrial production of sodium glutamate was launched in Japan, then the supplement began to be produced all over the world.

Its principle of operation is the stimulation of taste L-glutamate receptors. They react to umami (this is Japanese for “good taste”). As a result, the food seems even more attractive and attractive. This is how the body reacts to monosodium glutamate and there is a desire to eat more.

As a result, producers receive a large profit. But at the same time, when using the E621 additive, another goal is also pursued – to suppress the reproduction of bacteria, which lengthens the shelf life of the products. It is also used for enrichment, modification of tobacco.

Which foods contain monosodium glutamate

Another name for sodium glutamate is Chinese salt. With the help of this trick, manufacturers mask the content of the E621 additive in finished products, to which many are prejudiced. It is also referred to as vegetable or textured protein, sodium caseinate, or yeast extract.

In its natural form, it is found in broccoli, fresh tomatoes, and some types of seaweed. Present in food and semi-finished products:

• canned food;

• minced meat;

• mayonnaise;

• ketchup;

• fast food;

• sausages, sausages and sausages;

• marinades;

• pressed cubes for broth;

• packaged spices;

• any semi-finished products;

• chips, crackers;

• prepared salads;

• snacks and crackers;

• cold snacks;

• sauces and dressings;

• in b / n products (instant food).

Such products are not useful, so they are not recommended to be used often even by healthy people. Unprocessed foods (nuts, cottage cheese, mushrooms, meat) already contain natural glutamic acid in the proteins.

But the splitting of E621 occurs directly in the gastrointestinal tract, so it does not affect human taste buds. And the natural salt of glutamic acid is formed during fermentation (examples are ketchup, Parmesan cheese). A synthetic analogue in some European countries is added to beer. This improves its taste, eliminates hop bitterness, and makes the drink softer.

To establish whether the food supplement e621 is harmful, its research is still ongoing. But they have already found out for sure that in minimal quantities it is not dangerous for human health, nor does it bring any benefit to the body. Although, according to an unconfirmed version of doctors, glutamate can be used for therapeutic purposes – with pathologies of the central nervous system, protein deficiency, in the field of dentistry.

When eating a large amount of food and drinks containing E621, side effects may occur:

The only problem is overeating. Then the food supplement provokes weight gain. The reason is not sodium glutaman itself, but its ability to induce appetite even after satisfying hunger. As a result, a person goes over calories, which provokes obesity. For example, we can take the most popular products:

1. A piece of smoked sausage, which includes the additive E621. In her one circle – 125 kcal. They need to be multiplied by the amount eaten. As a result, a third of the calories of the daily diet has already been eaten, and there is no benefit from this to the body. Plus, after a short period of time, the feeling of hunger reappears.

2. Bouillon cubes, which consist of monosodium glutamate, flavorings and salt. Each of them contains 1.5 g of E621, which is already more than half of the daily requirement, and for adolescents – all 100%.

Another problem is the metabolic syndrome, when insulin receptors do not properly perceive insulin. When dizziness occurs, mood deteriorates, then a person is drawn to foods with fast carbohydrates. This helps to eliminate negative symptoms, but also quickly increases body weight.

But if you resort to this method often, then the body ceases to perceive insulin normally and begins to demand it in even larger quantities. This contributes to the deposition of fat in the abdomen, which is difficult to remove even with the help of training.

Also, masking the additive with expired or low-grade raw materials can become a problem. Monosodium glutamate well masks a mixture of bones, skins and soy isolate, which is used instead of minced meat by unscrupulous manufacturers in sausages. There is a lot of controversy about the dangers of the E621 additive. There are 4 main versions that it negatively affects the body.

But the E621 supplement has an advantage – it allows you to reduce salt intake. And this will have a positive effect on health. To use the supplement for cooking at home, you can buy the powder on the Ashanti website. It’s inexpensive and lasts a long time.

Monosodium glutamate should be added to fresh vegetables, berries, cereals, fruits, first and second courses, used in the treatment of anorexia. It is not recommended to flavor ready-made food with it – it already includes a sufficient concentration of a flavor enhancer.

The e621 supplement helps to make low-calorie foods more palatable to the tongue, which prevents diet breakdowns and is useful for older people whose receptor sensitivity is reduced. Glutamate will add additional piquancy to any fish and meat dishes, increase their shelf life.

Safe norm of the substance E621 for the body

Monosodium glutamate does not pose a danger to human health and does not harm health, therefore it belongs to the permitted flavor enhancers that are used for industrial purposes. According to the regulations of the EU and the Customs Union, the maximum concentration of E621 has been established for adding to food, which does not have a negative effect on the body:

• an adult without harm to health can consume daily up to 10 g / 1 kg of weight;

• for children over 3 years old, the norm is 3-4 g / 1 kg;

• for babies under three years old, E621 in food is not recommended at all.

But doctors do not recommend giving chips, sausage, sausages, canned food, fast food to children of any age. The lethal dose of monosodium glutamate for an adult is 16 g / 1 kg, for a child – half as much.