Swollen Tongue Sores On Gums

With Reason ... Cerveza Zulia

100 years ago discovered the properties Kikunae Ikeda flavors of glutamate, a nonessential amino acid traditionally used to improve the taste of many fermented foods or mature, such as tomatoes or cheese. New research now shows that there is a receiver in the language that is activated only by glutamate.

"While others have found receptors on the tongue are also excited with the glutamate, these are not specific, ie for activities need to be in contact with nucleotides and with many other amino acids. Our study demonstrates the first receiver in the exclusive language for glutamate, SINC Ana San Gabriel, lead author and scientific Network of Researchers Abroad (REDIEX) from the Institute of Natural Sciences in Ajimoto Kawasaki (Japan).

According to the study, which appeared in the latest issue of American Journal of Clinical Nutrition, glutamate is a nonessential amino acid that is used commercially as the sodium salt of glutamate, monosodium glutamate (MSG) E- 621, because it is stable and easy to dissolve. This glutamate added, just like the 'natural', is sometimes used to reduce the cooking time and preparation of meals and provide more flavor.

The GMS is also used to reduce sodium in foods: the sodium content of common salt is 40%, while of the GMS is 13%. Many fermented foods are rich or mature natural GMS, such as ripe tomatoes (250-300 mg/100g), Parmesan (1600 mg/100g), Roquefort (1600 mg/100g) or gouda (580 mg/100g .) Manchego cheese and cured ham have a similar taste.

100 years ago, Kikunae Ikeda, professor of Imperial University of Tokyo, first described its flavor properties when extracted glutamate from seaweed Laminaria japonica, and called his taste 'umami' (taste delicious). Since then, the GMS is one of the condiments that have been most studied, along with its effects. All international food safety agencies as safe for human consumption.

On the possible toxicity of glutamate is categorical research. "If food security is evaluated with scientific rigor, MSG is completely safe for human consumption. When talking about toxicity and persistent bad publicity about MSG is that results are extrapolated routes of administration and doses that do not correspond with reality. In fact, it is less toxic than salt. "

We are exposed to free glutamate from childhood. The most abundant amino acid breast milk is 0.02% of glutamate, so a 5 kg baby taking 800 ml of milk consumed daily 0.16 g of glutamate. The amount of glutamate consumed by babies who are fed exclusively on breast milk is equivalent to GMS from Korea or Taiwan.

total consumption of glutamate (free and bound to proteins) in the adult diet is about 10 grams day (100-150 mg / kg / day assuming a 70 kg weight ), while consumption of glutamate as a seasoning in the form of GMS varies from 0.4 g in the U.S., 1.5 g in Japan and Korea and 3 g in Taiwan (from 6 to 43 mg / kg / day). MSG intake was estimated in Spain, but it is estimated that in the UK is 0.6 g half and 2 g in a minority of the population (3 times the average).