Whether we need a flavor enhancer

A Rare mistress while cooking without use of spices and seasonings, significantly enhance the natural flavor of the dish. Allspice, Bay leaf, ginger and coriander…this “delicious”, the familiar childhood name. Recently added to the list of unusual chemical-monosodium glutamate. Call it a spice in the full sense of the word it is impossible, however, its impact on the food industry tremendously.

Why one product appears more tasteful than the other? The answer is simple: it's all in the ability of components of food to influence the taste buds-papillae of the human tongue. What is the impact more intense, the brighter and richer the taste. For example, a part of the common garlic is a natural flavor enhancer. The highest concentration of this substance in fresh food, and then it gradually decreases. Having understood the mechanism, many researchers have abandoned all efforts to find an artificial substitute, and one day he was found. It was them a flavor enhancer E621, which is one of the entire list (600-699) was food additives.

The History of MSG dates back to 1907 when the University of Tokyo was synthesized the compound of glutamic acid and of single sodium. This substance is involved in the process of transmission of impulses from the nervous system, causing restlessness and prescribed as a stimulant for some patients in psychiatry. Medication-medication, but with with salt, called "flavor enhancer" it is much more difficult.

Physically monosodium glutamate is a soluble in water white or yellowish powder without taste and smell, but when added to food enhances its taste, irritating receptors of the tongue. This means that the production of meat dishes you can use quite a bit of meat, and the remaining volume replaced with soy protein or even a cheap analog, and add a flavor enhancer. The person who has used a similar product, will be delighted with the rich meat flavor. Thus, it is possible to give a ‘second life” even frankly substandard food. In fact, the modern food industry is impossible without it.

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Currently, flavor enhancers produced more than 200,000 tons per year. Sausage products, convenience products, chips, crackers, small dried fish – this is not a complete list of products flavored with these substances. It would seem, use a flavor enhancer and enjoy the new rich taste of familiar food. However, more and more reputable scientists after conducting a series of experiments with laboratory rats, indicate possible danger. Monosodium glutamate with daily consumption of over 3 grams is considered dangerous. Researchers claim that this substance is completely not excreted from the body and gradually accumulates in the body tissues and liver, subsequently causing serious health problems. Japanese H. Oguro, has long studied the question, came to the conclusion that the use of flavor enhancers in several times increases the likelihood of future problems with vision and clouding of the retina. Although the debate about the dangers of such additives being a long time, proven that its use leads to habituation, and the natural taste of the food seems fresh man

Tourists, attracted by the Chinese or Korean food, for sure after visiting the restaurant experience dizziness, nausea and General malaise. This is not surprising, because almost all the dishes add a large amount of monosodium glutamate. In some Korean restaurants yellowish powder served on the table as well as salt. For the indigenous inhabitants a high rate of the amplifier taste familiar, because they have absorbed the substance of mother's milk.

Dramatically increased in the last decade the number of diseases may be associated, including, with amplifiers of taste, which are so accustomed to mankind. Is it time to limit the use of harmful additives and carefully selected products?