He glutamate It is an ingredient that arouses passions in the world of food. Naturally present in various foods, this compound is known for enhance the flavors and add depth to dishes. However, it has also been the subject of much criticism for the foods in which it is used as an additive. In that sense, María de los Ángeles García, better known as ‘Boticaria García’, wanted to clarify some of the myths and realities around this component. From her Instagram account, the pharmacist and nutritionist has launched a message that explains the different faces of glutamate and its role both in food and in the human body.
An essential amino acid for the brain
“When we hear glutamate the whole world trembles,” declares the nutritionist, aware of the bad reputation surrounding this compound. However, he clarifies that glutamate is not an enemy and that, in fact, “it has three faces and one will surprise you.”
According to María de los Ángeles, in her natural wayglutamate is present in many healthy foods, to which it adds the desired ‘umami’ flavor. “It is part of a lot of healthy foods to which glutamate will give the characteristic ‘umami’ flavor,” he explains. Foods like tomatothe asparaguscheese roquefortthe meatsthe sardines and the mushrooms (like shitake or nameko) naturally contain glutamate.
This natural glutamate, according to the expert, has an advantage in terms of nutrition: “If they already have a powerful flavor, you will be able to eat them without needing a lot of salt, sauces and other unnecessary companions.” In other words, consume foods rich in glutamate allows you to reduce the use of unhealthy condiments.
Furthermore, ‘Boticaria García’ highlights that glutamate is one of the 21 amino acids that are part of the proteins and performs several essential functions for the body. “Our body can synthesize it because glutamate is one of the chosen ones,” he explains, adding that “it is the greatest messenger within the brain, it facilitates communication between neurons and is essential for learning, memory and neuronal development.” ».
Monosodium glutamate: the most feared flavor enhancer
Despite these benefits, glutamate also has a less popular side, which Boticaria García does not hesitate to address: “The best-known and least popular side of glutamate, monosodium glutamate or E-621.” As revealed, this compound is artificially added to foods as a flavor enhancer and, although its use is safe, Its presence in ultra-processed products has generated alarms among consumers.
“When it is added to food artificially, it acts as a flavor enhancer and makes us want to eat more,” explains García, emphasizing that the problem does not lie with glutamate itself, but in its use in less healthy products. “Important, it is a completely safe additive, but coincidentally glutamate is not added to broccoli, but to less healthy foods such as snacks, ultra-processed foods, and eating more of this type of food can take its toll on us in the long run.”
For the communicator, the key is to consume glutamate in its natural form and avoid use in processed foods. “In short, glutamate yes, but not added artificially but in foods that contain it naturally,” he concludes.
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