Sample Case Study Sodium Glutamate

Monosodium glutamate (MSG) works as a flavor enhancer that's added to thousands of the foods you and your family regularly eat. Even though it is clear to recognize the benefit of MSG in food industry, there are many anecdotal reports of adverse reactions to foods containing sodium glutamate. This report will present the health concerns related to sodium glutamate and how to use this spice.

Monosodium glutamate is the sodium salt of glutamic acid which naturally present in our bodies, and in many foods and food additives. In chemically speaking, it contains about seventy-eight percent free glutamic acid, twenty percent sodium, and up to one percent contaminants. In addition, glutamic acid is naturally present inside our bodies as an important

As a result, the taste and smell of food are extremely important for the patients who are losing the sense of taste and smell due to the age or disease reasons. In that case, monosodium glutamate and umami can help to improve the health of the patients by improving the tasty flavor. In addition, the increasing of salivary flow can work as a treatment for patients with taste disorders because salivation plays a role in taste sensitivity. Meanwhile, umami taste stimulation by adding more monosodium glutamate in food can simultaneously improves the salivary flow rate and stimulates appetite due to the gustatory-salivary reflex. In overall, maintenance of monosodium glutamate and umami taste function contributes not only to the preservation but also to the general overall health in

As a result, he called it “Chinese Restaurant Syndrome”. Monosodium glutamate is commonly added in not only Chinese but American meals. It is the reason why MSG is blamed for the cause of symptoms some people experience after eating Chinese food. Symptoms said to be experienced included burning sensations along the back of the neck, chest tightness, nausea and sweating. However, a double-blind controlled challenge of individuals failed to find the connection between monosodium glutamate and these symptoms as the causative agent. Other studies have realized that this syndrome can be allergic-type reactions due to other cooking ingredients such as shrimp, peanuts, spices or