We constantly hear about sugar and salt being white poisons for the body, there’s another common food ingredient that’s more harmful than these two. It’s sodium glutamate E621 – an additive used largely in the food industry as well as restaurants.
What is Sodium glutamate E621 used for?
Sodium glutamate E621 is used primarily to enhance the taste of food. It comes in different forms – white crystalline powder similar to salt and sugar, and liquid, i.e. aqueous solution that tastes like meat soup. It’s found in almost all manufactured food. Aside from improving the food flavor, it also increases appetite, creates addiction and leads to overeating and obesity.
According to medical research, it stimulate the cells in the brain, the effect is like a drug penetrates easily in the blood and brain and leads to a change in the genes responsible for the sense of taste.
Sodium glutamate is contained in all the sausage, salami, frankfurters, chips, prepared soups, cans, beer and many others. Safety body dose for an adult is 1.5 grams per day, and for children – not more than half a gram.
Today the world uses about 200 thousand tons per year of this supplement. Symptoms of overdose E621 is called “Chinese restaurant syndrome” and could be dizziness, migraine, visual disturbances, hormonal imbalance, nausea, weakness, dizziness, chest pain, and more.
What’s disturbing about this common food additive is that it causes serious health consequences. As a number of studies have found, it affects vision in lab mice as well as the receptors of the tongue thus exacerbating the taste of food. Moreover, it creates addiction to foods like chips, chocolates, and ready-made meals, while on the other hand, increasing the food industry profits.
It’s important to know that food manufacturers benefit a lot from using E621 because it not only reduces the cost of production, but also increases sales of the products.
So, the next time you buy food, check for the ingredients and avoid products that contain E621.
Natural spices are a much better and healthier alternative to this food additive.
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This article is not intended to take the place of a competent nutritionist or doctor. It is solely intended to educate people on the vital and perhaps underestimated importance of this nutritional element.
The information in this site is presented for educational purposes only. It is not intended to diagnose or prescribe.
In the event the reader uses the information for his own health, he is in fact prescribing for himself, which is his own constitutional right, and for which the author assumes no responsibility.
If you suffer from a medical condition, consult your doctor. If you have questions as to the application of this information to your own health, you are advised to consult a qualified health professional.