Description
Do you know what it is really like with the allegedly hidden glutamate in food?
- glutamate is commonly found in the human body and is, among other things, important for the proper functioning of the brain
- it is glutamic acid, one of the common amino acids found in all proteins
- if glutamic acid is bound in protein, we can not taste it, we can not feel it
- taste perceptions are evoked only when glutamic acid is free, thus released from the protein
- you will find free glutamic acid in e.g.:
ripe tomatoes
ripening food such as parmesan
hydrolysed proteins - for example in the preparation of yeast extract, in bio-bouillons
fermented food - tempeh, miso pasta, shoyu, tamari
isolated glutamate - it is produced as glutamic acid, i-e. monosodium glutamate, it is a result of complex processes of fermentation from corn, beet, etc., a white powder used as an intense flavour enhancer - this is the harmful sodium glutamate - it is not important for the body if the glutamic acid gets in as bound in protein or free
- it is important not to receive isolated glutamate (monosodium glutamate), which is separate from other components, which it is commonly found in proteins with
- ADDED MONOSODIUM GLUTAMATE IS STRICTLY FORBIDDEN IN BIO FOODS
Composition
Edible sea salt, shea butter*, cornstarch*, maltodextrin*, yeast extract, sun flower oil*, caramelized sugar*, onion* 0,5 %, carrot* 0,5 %, parsley*, turmeric*. May contain traces of milk, gluten, soya, mustard, celery and eggs. * product of controlled organic farmingStorage
Store in a dry place.