Flavor enhancer monosodium glutamate - yes or no?
If we address the issue scientifically, there is no real demonstrable reason to give up monosodium glutamate, except that we eat too much. And only because it just tastes better. We explored the myth of glutamate with MOGUNTIA.
What is monosodium glutamate? Monosodium glutamate (MSG) is the sodium salt of glutamic acid, one of the most common naturally occurring non-essential amino acids (Wikipedia). As a protein degradant, it stimulates the taste buds without tasting or smelling. It also serves as a messenger for our brain.
Of course, glutamic acid is found in many foods such as cheese, ham, tomatoes, mushrooms and more. For example, certain hard cheeses may contain up to 8000 mg of glutamic acid per 100g. (www.naehrwertrechner.deIn meat processing, 1 g glutamate is generally added to 1 kg (equivalent to 100mg per 100g) (MOGUNTIA).
A so-called glutamate allergy has nothing to do with the gluten allergy (celiac disease). While the gluten allergy is a reaction of our body's immune system, the glutamate allergy is a pseudoallergy (http://www.spiegel.de/gesundheit/ernaehrung/glutamat-verrufener-geschmacksverstaerker-a-906947.html) also known as the Chinese Restaurant Syndrome. Blind studies, could not prove a connection between glutamate and the Chinese restaurant syndrome.
Glutamate promotes obesity. Spicy foods with higher levels of glutamic acid simply taste better. Classical cooking does nothing other than potentiate the glutamic acid in a natural way. Thus, for example, raw materials with a high proportion of glutamic acid are used for producing a sauce, such as tendon-containing pieces of meat or bones, celery and tomato paste. From this a so-called Grandjus is produced. In the next step, this procedure of roasting said raw materials is repeated. With the Grandjus extinguished, this creates a Espagnol. The next step leads to the demiglace. Unfortunately, the glutamic acid content of a classic demiglace has not yet been analyzed, but it is likely that it exceeds the content of each finished product. The logical conclusion would be that good restaurant food also leads to obesity.
What are the reasons for giving up glutamate?
If we ignore the addition of glutamate, we avoid annoying discussions and also satisfy the 1% of the population, who may actually have a problem with the flavor enhancer.
The MOGUNTIA - WERKE have long left it to the butcher or cook, with many spices, soups and sauces, which way he would like to go. The majority of the products offered do not require the addition of monosodium glutamate. However, a number of flavor enhancers offer the user the ability to adjust their desired flavor profile.
That's how the MOGUNTIA GLUTESSA stands® Series for the classic flavor enhancers with glutamate. They offer the full umami, which the overwhelming number of customers of the butcher - shop appreciate. The AROSTAR® Series stands for the taste enhancement without the addition of monosodium glutamate. These products contain no declarable additives and can be used with a slightly vegetable flavor (AROSTAR®), a fleshy taste (AROSTAR® Booster), a slightly yeasty taste (AROSTAR® pure) or a finely rounded spice composition (AROSTAR® extra clean). For the kitchen there are the Gourmet-Würzer with classic Umami and the Universal Feinwürzmittel without declarable additives for tasting.
We can not tell you whether you should use monosodium glutamate. You have to make that decision all by yourself, but we hope that this article could help you make a decision and provide you with arguments.
Image: MOGUNTIA
