- is present in foods such as fish, vegetables, mushrooms, meat, poultry and grains. unprocessed, unadulterated, unfermented proteins in food naturally contain glutamic acid, NOT MSG.
- L - glutamic acid is present in nature.
- usually present in foods bound to proteins - freed with digestion of food in intestine.
- free glutamic acid naturally present in fermented foods.
- need of protein digestion to release amino acids, results in slow absorption - making it easy to be handled by the body.
Synthetic MSG
- is produced chemical plants has impurities such as nitroso amines.
- Before 1957, MSG was basically extracted from natural protein. some MSG is still produced using this method.
- But, majority of MSG today produced (post 1957 era) using genetically modified bacteria.
- D- glutamic acid present in synthetic forms.
- it's refined - no need of digestion process in body to enter into circulation - making it difficult to be handled by body mechanisms - increases the possibility of MSG toxicity.
- MSG sensitive people and vulnerable groups are at high risk
https://slideplayer.com/slide/8578909/
http://www.truthinlabeling.org/WhatIsMSG.htm
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