Many experts argue that the enhancer of sodium glukomat taste detrimental to health. But there are others who say the opposite: that the damage to sodium glutamate is not confirmed. So they argue different restaurateurs, nutritionists and meat processing specialists: is it harmful or not? "Interlocutor" also decided to understand this issue on the eve of the season of shish kebabs.

Some of the main opponents of sodium glutamate are adherents of "consumer extremism" (people who, for personal gain, manipulate the law on consumer rights. - Red. For them, the E index is an incredible threat to the body. Although this is just an index introduced in Europe to standardize any food additives. But they assure that glutamate sodium causes gastritis, ulcers and other diseases.

Another enemy of this additive is the world marketing expert Martin Lindstrom. In his book "Removal of the brain! "He formulated his main" dangers ". First, it is an attraction to salty foods. He gives several studies: one describes how to give food with high content of sodium glutamate to elderly people and diabetics. As a result, they ate it more and more, and from the "healthy" gradually refused.

The second danger is dependence. It develops because of dopamine - a chemical substance that is produced in the brain and causes us to have a sense of pleasure, affecting the processes of motivation and learning. The more we encourage our dependence, the higher the resistance to it.

This is also confirmed by Professor of Physiology and Neurobiology Peter Kalivas. He believes that the desire to get a dopamine "buzz" can change the DNA of the brain! "You will remove any obstacles that stand in the way of your drug," says Kalivas. "Your brain has changed irreversibly.".

Other specialists in food additives respond that sodium glutamate is present in many products a priori. For example, in meat. And indeed it is. But natural glutamate differs in its effect on the body from synthesized artificially! In the latter there are a number of undesirable by-products-impurities: pyroglutamic acid, mono- and dichloropropanol and heterocyclic amines (carcinogens).

About the past and the future Large-scale industrial use of glutamate began in the 40s in America. He was added to not the most outstanding stew. And the soldiers ate it with pleasure! Then it became clear that glutamate allows you to extract the taste of not the best quality product.

In our country, this flavor enhancer was "popularized" later: in the 80's, when irregularities with meat began, GOSTs appeared soybean. And later, when the quality of meat became extremely low, glutamate appeared in GOSTs. Thus, the state now allows our producers to cover the low quality of meat (which, by the way, it can not provide them). In some German lands, the prohibition of glutamate is discussed at the level of the authorities! However, this is a separate song. Western merchant networks along with the producer are responsible for what they sell (they themselves perform the input control).

In Russia, the first from glutamate refused "Borodin Meat House". This was preceded by a long search for good meat and an independent selection of spices. In a word, the debate about glutamate sodium will be on hearing for a long time. You must decide what to eat - a genuine product with a natural flavor or flavored with additives. Remember that the consequences can arise years later. Personally, we decided not to take risks and our choice was made. Now it's your turn.

nedug. en.