Этот ужасный MSG

[Marmot]

http://blogs.smithsonianmag.com/food/20 ... o-swallow/

“Most people don’t know the connection between umami and MSG. They know about it from the fifth taste, and the fifth taste was always called umami and not MSG,” Fleischman explains. “We didn’t feel that using MSG was creative enough. We wanted to do it ourselves. By doing it ourselves, we could create a flavor that was umami without the stigma of MSG. MSG, whether you like it or not, has been marketed so poorly, it sounds like this horrible thing.”

By harnessing natural glutamates for their burgers, Umami Burger avoids negative connotations associated with MSG. But the “natural” glutamates in an Umami Burger aren’t chemically any different from glutamtes in MSG.

“The short answer is that there is no difference: glutamate is glutamate is glutamate,” says Richard Amasino, professor of biochemistry at University of Wisconsin-Madison. “It would be identical unless different things created a different rate of uptake.”

Glutamtes that occur naturally in food come intertwined with different chemicals or fiber, which the body is naturally inclined to regulate, explains Amy Cheng Vollmer, professor of biology at Swarthmore College. MSG, however, comes without the natural components of food that help the body regulate glutamic levels. It’s like taking an iron supplement versus obtaining iron from spinach or red meat: the iron supplement creates an expressway between the iron and your bloodstream that you wouldn’t find in natural iron sources.

“The bottom line here is context is everything,” Vollmer adds.

So does MSG deserve its bad rap? For the small section of the population that shows sensitivity to it, probably. But for the rest of America, maybe it’s time to reconsider exactly what we’re so afraid of when it comes to MSG.

[sad_panda]

> Glutamate is a naturally occurring amino acid, used chiefly in our body to make protein. Most of us normally eat around 10 grams of glutamate every day, much of which is released into the body when we eat and digest protein. Some protein-rich foods – such as meat, fish, chicken, dairy products, legumes and corn – are especially rich in glutamate.
http://theconversation.com/mondays-medi ... toxin-4560

Currently, most of the world production of MSG is by bacterial fermentation in a process similar to vinegar or yogurt. Sodium is added later through the steps of neutralization. During fermentation, selected bacteria (coryneform bacteria) cultured with ammonia and carbohydrates from sugar beets, sugar cane, tapioca or molasses, excrete amino acids into the culture broth from where L-glutamate is isolated
http://en.wikipedia.org/wiki/Monosodium_glutamate
- еще раз для любителей покричать о ХИМИИ - msg это продукт натурального брожения

[Vasja]

В России покупала в таблетках глутамат калия или натрия, был такой саплемент для мозга. Узнала что глутамат на вкус напоминает вкус мяса и хотелось попробовать - действительно напоминает

[Stanislav]

http://en.wikipedia.org/wiki/Monosodium_glutamate
- еще раз для любителей покричать о ХИМИИ - msg это продукт натурального брожения

Ура! Ура! Теперь можно добавлять MSG в еду килограммами!

[Stanislav]

В России покупала в таблетках глутамат калия или натрия, был такой саплемент для мозга. Узнала что глутамат на вкус напоминает вкус мяса и хотелось попробовать - действительно напоминает

Может глутаминовая кислота? Еще глицин был.