Thu Nutrition

Most people are aware of the four taste that our tongue can recognize: bitter, sour, sweet and salty. But there is a fifth taste that has been pushed into the shadows and has finally been accepted to the circle of basic tastes. Introducing, Umami!

Umami is a termed used to describe the savory taste specifically picking up on glutamate (an amino acid) and nucleotides. Prior to the discovery of umami, it was believed that certain areas of the tongue had receptors for each taste. This was illustrated in the “tongue map.” However, after more research, it has been concluded that the tongue map is inaccurate and that all taste is distributed throughout the tongue. Below is an image of the old ideology of taste receptors and the updated one.

Images from:http://www.biosunffi.com/wiki/Flavors

It is because of umami we have the ability to taste certain food additives such as monosodium glutamate(MSG). Despite the FDA considering MSG as “generally recognized as safe” (GRAS), the safety of this product has been questionable for many years. There have been reports of people experiencing headaches, chest pains, nausea, sweating, and slight numbness after consuming products containing MSG. There also have been recent studies conducted on both Chinese adults and rats that concluded that there was a correlation between consumption of monosodium glutamate and obesity.

Negative effects of MSG could be a result to two outcomes. First, it is a food allergy or sensitivity to the product and the second could be due to an excitotoxin overdose.

So what is an excitotoxin? Don’t be fooled by its name and the incorporation of toxin. Excitotoxins are amino acids that serve as chemical messengers that sends signals to our brain and are necessary for us to function. Examples of excitotoxins are glutamate, aspartate, and cysteine. These amino acids are not harmful or toxic to our bodies themselves, but when there is an excess of them in our body, nerve cells become damaged and can lead to stroke, Alzheimer’s disease, multiple sclerosis, and other neurodegenerative diseases. Overdose of specifically glutamate can lead to hypoglycemia.

Excessive glutamate occurs due to the overuse of food additives like MSG and others that contain free glumatic acid, which only serve to enhance flavor.  Since MSG is only a type of glutamate, products that claim to have “NO MSG” or “NO MSG ADDITIVE” is misleading because even though it does not have MSG it may contain derivatives of glutamate that will cause the same harmful effects of MSG. Below is a list of ingredients to look for that contain free glutamic acid that are like cousins of MSG.

Alias of MSG:

1. hydrolyzed vegetable protein

2. HVP

3. yeast extract or plant protein extract

4. autolyzed proteins

5. Taste No. 5 Umami

6. processed free glutamic acid

7. monopotassium glutamate

8. sodium or calcium caseinate

Also, be aware when reading the ingredient list for salad dressings or croutons. Look for ingredients such as “natural flavoring” or “spices” because they allude to presence of free glutamic acid(MSG). Remember, just because it says “natural” does not mean its healthier it just means they are minimal amounts of artificial ingredients, colors, flavors and preservatives.  According to the American Dietetics Association, there is “no formal definition for the use of ‘natural’ on food labels” [that] has been issued by the U.S. Food and Drug Administration (FDA) or U.S. Department of Agriculture (USDA).” And even though the FDA has prohibited the use of “natural” in the products ingredient list with the exception of “natural flavoring” it does not prohibit manufacturers from using “natural” claims on the front package. For example, Dannon’s yogurt says “All Natural” on the front, but if you read the ingredients list it contains high fructose corn syrup.

Lastly, I leave you with this very important message. Regardless of health claims on food packaging ALWAYS read food labels! If you don’t it can lead your body to do what the picture below depicts-malfunctioning.

Robots malfunctioning. Why? Over consumption of food additives and free glutamic acids.

Image by Eric Joyner

Incoming search terms:

• tongue taste map
• umami tongue
• umami tongue map
• taste receptors
• umami taste receptors
• tongue umami
• tongue diagram umami
• Taste Receptors On Tongue
• taste tongue umami
• umami on tongue map