IL DADO: PARTE SECONDA. IL GLUTAMMATO MONOSODICO
Sempre partendo dalla constatazione che con questi post vi giro solo delle informazioni che ho raccolto sul web, vi racconto qualcosa sul dado come lo racconterei a una mia buona amica.
Sapete cos'è l'umami? E' il quinto gusto ( gli altri sono dolce, salato, amaro e aspro o acido). Si potrebbe definire sapido e tradotto letteralmente significa delizioso. E' stato isolato come gusto molto recentemente, da un chimico giapponese secondo cui il sapore della zuppa di alghe non rientrava in nessuno dei gusti classici. Nella sua ricerca nel 1908 arrivò ad estrarre il glutammato monosodico proprio dalle alghe e da quell'anno il glutammato monosodico, sottoforma di polvere bianca, è venduto in sacchetti come da noi si vende il sale ed è presente in tutte le cucine giapponesi e cinesi.
Il Glutammato monosodico è il sale di un amminoacido, l'acido glutammico. Essendo un amminoacido è presente in natura, legato alle proteine. Da qui il fatto che lo si trovi nella carne, soprattutto se molto cotta, nei formaggi, specie in quelli molto stagionati, nelle acciughe sotto sale, ma anche nel pomodoro.
A questo punto c'è da dire che anche se cuociamo noi la carne e facciamo un buon brodo, il glutammato è presente. L'unica differenza è che è naturale, legato alle proteine, e non sintetico. Secondo alcune ricerche c'è differenza tra i due prodotti, perché come additivo sintetico si metabolizzerebbe più velocemente e potrebbe essere una delle possibili cause di effetti collaterali, tipo la cosiddetta sindrome da ristorante cinese (sensazione di bruciore diffusa, mal di testa, ansia, formicolii, nausea, difficoltà di respirazione) che però sembra ormai più dovuta all'uso di materia prima scadente che propriamente al glutammato. Le uniche reazioni al glutammato sono presenti in pochi casi in persone che soffrono di orticaria, in casi di sensibilità al prodotto o anche in persone asmatiche o allergiche all'aspirina.
Nel novembre del 2017, l'european food safety authority, EFSA, dichiara
L'EFSA ha valutato nuovamente la sicurezza dei glutammati utilizzati come additivi alimentari e ha calcolato una dose giornaliera ammissibile (DGA) di 30 mg/kg di peso corporeo per tutti i sei additivi. Tale livello di sicurezza si basa sul dosaggio più elevato al quale gli scienziati non hanno osservato effetti nocivi in animali di laboratorio nel corso degli studi di tossicità.
Questa dose di glutammato corrisponderebbe all'assunzione di 170 gr di parmigiano al giorno e sarebbe di circa 10 g di glutammato al giorno per una persona di 70 kg.
Scongiurato il pericolo di tossicità per il nostro corpo da parte del glutammato, c'è pero da sottolineare un altro fatto molto importante: dagli studi fatti, sembrerebbe che il rischio maggiore a cui è legata l'assunzione di glutammato sia che favorisca l'obesità o che aumenti il rischio di sviluppare la sindrome METABOLICA.
"È una delle sostanze che più creano dipendenza in assoluto. Il glutammato è considerato una tossina eccitante, perché stimola alcuni neurotrasmettitori e provoca sempre più fame. Questo esaltatore di sapidità, è finalizzato a eccitare le papille gustative e a far venire ancora più voglia di mangiare prodotti contenenti glutammato, aumentando ad esempio il desiderio irresistibile di finire in un attimo un pacchetto di patatine. A partire dagli anni 50 quest'additivo è stato sempre più usato e ha ampiamente favorito il diffondersi dell' obesità a cui assistiamo attualmente. Ha anche la tendenza a triplicare il tasso di insulina prodotto dal pancreas e in questo modo può provocare una dipendenza paragonabile a quella della nicotina o droghe pesanti. Spesso consiglio alle mie pazienti di evitare di acquistare prodotti che contengano questo additivo." Dott.sa Valentina Valzano
Anche il dottor Lambrè, membro del gruppo degli esperti scientifici sugli additivi alimentari dell'EFSA ha dichiarato "In base ai risultati della nostra valutazione dell'esposizione consigliamo di riesaminare i livelli massimi di acido glutammico e glutammati aggiunti agli alimenti, in particolare per prodotti di pasticceria fine, zuppe e brodi, salse, carne e prodotti a base di carne, condimenti e insaporitori, e per gli integratori alimentari”.Articolo completo dell'EFSA
Risulta comunque difficile individuarlo nei prodotti confezionati perché spesso è nascosto sotto prodotti apparentemente innocenti, ma che lo contengono. Una lista, scritta sempre dalla dottoressa Valentina Valzano può aiutarci a individuarli meglio.
acido glutammico, proteine vegetali idrolizzate, estratti vegetali idrolizzati, estratti vegetali, caseinato di sodio, estratto di lievito di birra, proteine idrogenate o idrolizzate, lieviti, farina d’avena idrolizzata o caseinato di calcio, glutammato monopotassico.
ATTENZIONE: spesso si trova sui dadi o sulle buste pronte la scritta SENZA GLUTAMMATO AGGIUNTO ma guardando bene tra gli ingredienti spesso si trovano l'estratto di lievito o le proteine idrolizzate.
Per vegetariani, vegani o comunque chi già sta attento alla propria salute c'è comunque da ricordare che il glutammato è presente anche nella soia fermentata e nel miso.
Se volete una ricetta per preparare il dado vegetale in casa, ecco la nostra
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Always starting from the observation that with these posts I'm conveying the information that I have collected on the web, I will tell you something about bouillon cubes as if I were talking to my good friend.
Do you know what umami is? It is the fifth taste (the others are sweet, salty, bitter and sour or acid). It could be defined sapid and translated literally means delicious. It has been isolated as a taste very recently, by a Japanese chemist according to whom the taste of seaweed soup did not fall into any of the classic tastes. In his research in 1908 he extracted monosodium glutamate from algae and since then monosodium glutamate, in the form of white powder, has been sold in bags just like we sell salt in our shops and it is present in all Japanese and Chinese cuisines.
Monosodium glutamate is the salt of an amino acid, glutamic acid. Being an amino acid, it is naturally present, linked to proteins. Hence the fact that it is found in meat, especially if very cooked, in cheese, especially in very seasoned one , in salted anchovies, but also in tomatoes.
At this point it must be said that even if we cook the meat and make a good broth, glutamate is present. The only difference is that it is natural, linked to proteins, and not synthetic. According to some research there is a difference between the two products, because as a synthetic additive it would metabolize faster and could be one of the possible causes of side effects, such as the so-called Chinese restaurant syndrome (diffuse burning sensation, headache, anxiety, tingling, nausea, difficulty in breathing) but now it seems more due to the use of poor raw material that properly glutamate. Reactions to glutamate are rare and present in few cases in people suffering from urticaria, in cases of sensitivity to the product or even in people with asthma or allergic to aspirin.
In November 2017, the European food safety authority, EFSA, declares: "EFSA again assessed the safety of glutamates used as food additives and calculated an acceptable daily intake (ADI) of 30 mg / kg body weight for all six additives. This safety level is based on the highest dose at which scientists have not observed harmful effects in laboratory animals during toxicity studies."
This dose of glutamate would correspond to the intake of 170 grams of parmesan per day and would be about 10 g of glutamate per day for a person of 70 kg.
The danger of glutamate toxicity for our body has been averted, but there is another very important fact to underline: from the studies done, it would appear that the greatest risk to which glutamate is linked is that it favors obesity or that increases the risk of developing METABOLICA syndrome.
"It is one of the most addictive substances in the world.Glutamate is considered an exciting toxin, because it stimulates some neurotransmitters and causes more and more hunger.This flavor enhancer is designed to excite the taste buds and make you want to eat even more products containing glutamate, for example increasing the irresistible desire to end up in a moment a packet of crisps.From the 50s this additive has been increasingly used and has widely favored the spread of obesity that we currently witness. tendency to triple the rate of insulin produced by the pancreas and in this way can cause a dependence comparable to that of nicotine or heavy drugs.I often advise my patients to avoid buying products that contain this additive. " Dott.sa Valentina Valzano
Dr Lambrè, a member of EFSA's Panel on Food Additives, also said, "Based on our exposure assessment results, we recommend reviewing the maximum levels of glutamic acid and glutamates added to foods, particularly for food products. fine pastries, soups and broths, sauces, meat and meat products, seasonings and flavorings, and for food supplements ". EFSA's complete articleArticolo completo dell'EFSA
It is however difficult to identify it in packaged products because it is often hidden under apparently innocent products,which however contain it. A list, always written by Dr. Valentina Valzano can help us to identify them better:"glutamic acid, hydrolyzed plant proteins, hydrolysed plant extracts, plant extracts, sodium caseinate, brewer's yeast extract, hydrogenated or hydrolyzed proteins, yeasts, hydrolyzed oat flour or calcium caseinate, monopotaxic glutamate."
ATTENTION: we often read on bouillon cube packets the writing WITHOUT ADDITION OF GLUTAMATE but at a deeper reading among the ingredients we often find the yeast extract or the hydrolyzed proteins.
For vegetarians, vegans or anyone who is attentive to their health, however, we must remember that glutamate is also present in fermented soybean and miso.
If you want a recipe to prepare the vegetable nut at home, here is ours
nostra
---------------------------------------------
Always starting from the observation that with these posts I'm conveying the information that I have collected on the web, I will tell you something about bouillon cubes as if I were talking to my good friend.
Do you know what umami is? It is the fifth taste (the others are sweet, salty, bitter and sour or acid). It could be defined sapid and translated literally means delicious. It has been isolated as a taste very recently, by a Japanese chemist according to whom the taste of seaweed soup did not fall into any of the classic tastes. In his research in 1908 he extracted monosodium glutamate from algae and since then monosodium glutamate, in the form of white powder, has been sold in bags just like we sell salt in our shops and it is present in all Japanese and Chinese cuisines.
Monosodium glutamate is the salt of an amino acid, glutamic acid. Being an amino acid, it is naturally present, linked to proteins. Hence the fact that it is found in meat, especially if very cooked, in cheese, especially in very seasoned one , in salted anchovies, but also in tomatoes.
At this point it must be said that even if we cook the meat and make a good broth, glutamate is present. The only difference is that it is natural, linked to proteins, and not synthetic. According to some research there is a difference between the two products, because as a synthetic additive it would metabolize faster and could be one of the possible causes of side effects, such as the so-called Chinese restaurant syndrome (diffuse burning sensation, headache, anxiety, tingling, nausea, difficulty in breathing) but now it seems more due to the use of poor raw material that properly glutamate. Reactions to glutamate are rare and present in few cases in people suffering from urticaria, in cases of sensitivity to the product or even in people with asthma or allergic to aspirin.
In November 2017, the European food safety authority, EFSA, declares: "EFSA again assessed the safety of glutamates used as food additives and calculated an acceptable daily intake (ADI) of 30 mg / kg body weight for all six additives. This safety level is based on the highest dose at which scientists have not observed harmful effects in laboratory animals during toxicity studies."
This dose of glutamate would correspond to the intake of 170 grams of parmesan per day and would be about 10 g of glutamate per day for a person of 70 kg.
The danger of glutamate toxicity for our body has been averted, but there is another very important fact to underline: from the studies done, it would appear that the greatest risk to which glutamate is linked is that it favors obesity or that increases the risk of developing METABOLICA syndrome.
"It is one of the most addictive substances in the world.Glutamate is considered an exciting toxin, because it stimulates some neurotransmitters and causes more and more hunger.This flavor enhancer is designed to excite the taste buds and make you want to eat even more products containing glutamate, for example increasing the irresistible desire to end up in a moment a packet of crisps.From the 50s this additive has been increasingly used and has widely favored the spread of obesity that we currently witness. tendency to triple the rate of insulin produced by the pancreas and in this way can cause a dependence comparable to that of nicotine or heavy drugs.I often advise my patients to avoid buying products that contain this additive. " Dott.sa Valentina Valzano
Dr Lambrè, a member of EFSA's Panel on Food Additives, also said, "Based on our exposure assessment results, we recommend reviewing the maximum levels of glutamic acid and glutamates added to foods, particularly for food products. fine pastries, soups and broths, sauces, meat and meat products, seasonings and flavorings, and for food supplements ". EFSA's complete articleArticolo completo dell'EFSA
It is however difficult to identify it in packaged products because it is often hidden under apparently innocent products,which however contain it. A list, always written by Dr. Valentina Valzano can help us to identify them better:"glutamic acid, hydrolyzed plant proteins, hydrolysed plant extracts, plant extracts, sodium caseinate, brewer's yeast extract, hydrogenated or hydrolyzed proteins, yeasts, hydrolyzed oat flour or calcium caseinate, monopotaxic glutamate."
ATTENTION: we often read on bouillon cube packets the writing WITHOUT ADDITION OF GLUTAMATE but at a deeper reading among the ingredients we often find the yeast extract or the hydrolyzed proteins.
For vegetarians, vegans or anyone who is attentive to their health, however, we must remember that glutamate is also present in fermented soybean and miso.
If you want a recipe to prepare the vegetable nut at home, here is ours
nostra
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