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Soy Sauce: Glutamate as a Supposedly Unhealthy Property

Glutamate is controversial as a flavor-enhancing component of soy sauce, although it occurs naturally in other foods as well. In this article you will find out where the bad reputation of glutamate comes from and why it is generally harmless to health.

Glutamate – a natural component of soy sauce and co

Glutamate is the slang term for the salts of glutamic acid, which give dishes a savory and full-bodied flavor. This spicy condiment, for which soy sauce is particularly well known, is also called umami and is one of the 5 types of taste. In soy sauce, glutamate is formed naturally during maturation.

  • Glutamic acid is one of the non-essential amino acids. This means that our body can synthesize it itself (endogenous glutamate) and it is therefore one of the body’s own basic building blocks of proteins. Even breast milk contains glutamic acid.
  • However, in its exogenous form, which our body absorbs through food and does not produce itself, glutamate is controversial. However, studies have not proven that exogenous glutamate, such as that found in soy sauce, is unhealthy per se and has a pathogenic effect.
  • There are indications that a disturbed glutamate metabolism can promote the development of Parkinson’s and Alzheimer’s. But this is an endogenous and therefore endogenous metabolic disorder that is not triggered by the glutamate contained in food.
  • Because exogenous glutamate cannot easily cross the blood-brain barrier and thus has a negative effect on our nervous system. The carcinogenic effect of glutamate is also dubious, as it is not yet clear whether glutamate causes cancer (causality) or merely coincides with its occurrence ( correlation ).
  • However, there is a possible link between overconsumption of foods containing glutamate and obesity, as glutamate can increase leptin resistance. Since leptin plays a role in fat metabolism and the feeling of hunger, glutamate could be indirectly related to weight gain.
  • However , according to a study by the European Food Safety Authority, the moderate consumption of glutamate in normal household amounts is harmless to health. Studies on mice were also able to show that damage to the central nervous system only occurs with an extremely high intravenous supply of glutamate.
  • It is therefore unlikely that the regular, moderate consumption of dishes seasoned with soy sauce will lead to intolerance and health problems.
  • In addition, glutamate occurs naturally in other foods as a component of proteins. Glutamate is naturally present in tomatoes, mushrooms, kelp ( seaweed ), meat, fish and mature cheeses such as Parmesan.
  • Conclusion: Even if you eat food seasoned with soy sauce every day, there are hardly any negative health effects to worry about. However, when buying soy sauce, pay attention to the ingredients, as it often contains a lot of sugar, salt and flavorings.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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