Glutamate
Glutamate is the sodium salt of glutamic acid, one of approximately 20 amino acids. What many people don't know is that glutamate is a naturally occurring component of many familiar foods. Maternal milk, meat, fish, peas, tomatoes and parmesan cheese for example, contain high levels of glutamate.
Glutamate and "flavor enhancers"
Glutamate also represents the so-called fifth taste. It's called "umami," which means "delicious" in Japanese. After sweet, sour, salty and bitter, glutamate is described as savory and meaty.
Glutamate under scrutiny
Glutamate is an important neurotransmitter in the human brain, playing a key role in learning and memory. Neurologists are currently conducting ongoing studies on the potential side effects of monosodium glutamate in food. However, these studies have not yet yielded conclusive results that could reveal any connections.
Even today, the topic of "flavor enhancers" remains highly controversial and raises many questions. In the following informational videos, we offer you a better overview of "glutamate" topic and its effects on the human body.