The secrets of Enexes: What are the real flavor enhancers really

Flavor enhancers that hide in conventional products, and their regular effects can be undetected by your well -being. What are they so dangerous?

What are flavor enhancers?

Flavor enhancers are a class of food additives that do not have a pronounced taste in themselves, but can enhance or modify the taste of other ingredients in the product.

The most famous and most common of these are sodium glutamate (E621), responsible for the so -called “umami” taste, the fifth main taste, described as meaty, lush and appetite.

In addition to sodium glutamate, there are many other flavor enhancers such as sodium guanilat (E627), sodium inosynate (E631), sodium ribonucleotides (E635) and others.

Neurotoxic effects and flavor enhancers

One of the most serious potential risks associated with excessive use of sodium glutamate is its neurotoxic effect.

Some studies show that high doses of this substance may cause brain nerve cells to cause them to damage or death.

Although the scientific community still has not come to a unified conclusion on the safety of glutamate sodium in moderate amounts, it is anxious about its impact on the development of children and adolescents on the nervous system, as well as people with increased sensitivity.

Another known phenomenon associated with the use of sodium glutamate products is the so -called “Chinese restaurant syndrome”.

Some people may have unpleasant symptoms such as headache, redness, sweating, nausea, chest pain and general weakness after such food.

Although the exact mechanisms of this syndrome are not fully investigated, it is believed that it may be associated with individual sensitivity to sodium glutamate.

How are poor quality ingredients masked?

Flavor enhancers are often used to mask low quality raw materials or insufficient natural flavoring in the product.

They make not even very fresh meat, cheap vegetables or synthetic fragrances more appetizing. This misleads consumers and reduces incentives to produce quality and natural food.

In addition, the pronounced and intense taste created by enhancers can form consumers’ peculiar dependence on food.

Regular consumption of products that contain high levels of these additives can lead to natural food that will look tasteless and unattractive, which complicates the transition to a healthy diet.

Possible allergic reactions and other side effects

For some people, taste enhancers can cause allergic reactions or other unwanted side effects.

Although glutamate sodium is rarely a true allergen, it can provoke skin rashes, itching, swelling or asthma exacerbation for sensitive individuals. Other taste enhancers may also have individual contraindications.

In addition to the direct effect on the body, excessive consumption of products with taste enhancers is often associated with an altogether unhealthy nutrition rich in trans fat, salt, sugar and artificial additives, which increases the risk of obesity, cardiovascular disease, diabetes and other chronic diseases.

How to reduce risk?

The best way to protect yourself and your family from potential flavor enhancers is to carefully read the composition of the products before buying.

On the labels, the flavor enhancers are usually denoted by the letter “E” and the appropriate three -digit number (eg E621, E627, E631). Try to choose products with or without a minimum of food additives.

Give priority to natural and fresh products -, fruits, whole grain grains, lean meat and fish prepared at home. Use natural spices and herbs to strengthen the taste of the dishes.

Limit the consumption of recycled products, semi -finished products, fast food, snacks and other products that often contain high concentrations of flavor enhancers.

Be particularly attentive to children’s food. Children are more sensitive to the effects of chemicals, so their diet should be mostly natural products.

Source: https://www.bc.ua/

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