It Is Not Salt, Neither Sugar, And Is The Worst White Poison That We Eat Every Day!

Here is how it looks like! This is sodium glutamate E621, an additive which is added to many foods to enhance their flavor.

It is actually white crystalline powder and it resembles salt and sugar.  The aqueous solution of it tastes like meat soup and it can be added to any type of food.  Sodium glutamate has been found to cause overeating, increased appetite, and obesity.

It actually stimulates the brain cells and it works like a drug, penetrating into the blood and brain and leading to a change in the genes which are responsible for the sense of taste.

Sodium glutamate is contained in many foods, including cans, beer, prepared soups, salami, sausages, chips, etc.  The allowed dose for an adult is 1.5 grams daily for children! These days, the world uses about 200 thousand tons annually of it.

Overdose E621 is commonly known as Chinese restaurant and it causes symptoms like migraine, visual disturbances, nausea, weakness, dizziness, chest pain, hormonal imbalance, etc.

Sodium glutamate was discovered in 1907 in Japan by  Ikeda Kikunae when the experiments found that it intensifies the food`s taste. However, not only intensifies the natural flavor, but it significantly improves the taste of frozen products, fast foods, and canned goods.  During the experiments, the team of researchers added this supplement was given to mice that lost their vision at the end of the study.

The worst part about sodium glutamate is that it has an impact on the receptors of the tongue, which can worsen the perception of food over time.

Given the fact that it makes food much tastier, we often indulge in food and cannot stop eating it, especially when it comes to chocolates, chips, and prepared soups.

REMEMBER!

Food manufactures have largely benefited from the use of this additive, as it reduces the cost of production, lowers the product`s quality, but increases the sale!

Therefore, make sure you check the labels when buying any product and try to use more natural flavors in cooking.

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