MSG, Yeast Extract, Hydrolyzed Soy Protein...AKA: Why does this taste so good? (and is so bad?)

While doing research into ingredients, I learned about the Umami effect.  Do you know about this?  I have put together the following which just touches the surface of this topic.  Suffice to say, it is an essential part of why our food tastes good to us.  Read on!

Umami /uːˈmɑːmi/, a savory taste, is one of the five basic tastes, together with sweet, sour, bitter and salty. A loanword from the Japanese (うま味^?), umami can be translated "pleasant savory taste". This particular writing was chosen by Professor Kikunae Ikeda from umai (うまい) "delicious" and mi (味) "taste". The kanji 旨味 are used for a more general meaning to describe a food as delicious.

The human tongue has receptors for L-glutamate, which is the source of umami flavor. For that reason, scientists consider umami to be distinct from saltiness.

L-glutamate is found in its' free form in many protein containing foods and vegetables, such as tomatoes, mushrooms and potatoes. This unprocessed form of glutamate is processed in our bodies without any ill effects.  

The highly processed form of glutamate, (Monosodium Glutamate, Yeast Extract, Hydrolyzed Soy Protein and others) is very different from its natural form.  These forms are used in many processed foods to stimulate the umami receptor on our tongue.  Store bought broth often has one or more of these ingredients.  

What is the big deal, you may ask?  Here is a statement on MSG from the FDA:

FDA states:

“Studies have shown that the body uses glutamate, an amino acid, as a nerve impulse transmitter in the brain and that there are glutamate-responsive tissues in other parts of the body, as well.

Abnormal function of glutamate receptors has been linked with certain neurological diseases, such as Alzheimer's disease and Huntington's chorea. Injections of glutamate in laboratory animals have resulted in damage to nerve cells in the brain.”[5]

Although the FDA continues to claim that consuming MSG in food does not cause these ill effects, many other experts say otherwise.

According to Dr. Blaylock (A neurosurgeon and vocal opponent of MSG who coined the word "Excitotoxin"), numerous glutamate receptors have been found both within your heart's electrical conduction system and the heart muscle itself. This can be damaging to your heart, and may even explain the sudden deaths sometimes seen among young athletes.

He says:

“When an excess of food-borne excitotoxins, such as MSG, hydrolyzed protein soy protein isolate and concentrate, natural flavoring, sodium caseinate and aspartate from aspartame, are consumed, these glutamate receptors are over-stimulated, producing cardiac arrhythmias.

When magnesium stores are low, as we see in athletes, the glutamate receptors are so sensitive that even low levels of these excitotoxins can result in cardiac arrhythmias and death.”[6]

Many other adverse effects have also been linked to regular consumption of MSG, including:

• Obesity
• Eye damage
• Headaches
• Fatigue and disorientation
• Depression

Further, even the FDA admits that “short-term reactions” known as MSG Symptom Complex can occur in certain groups of people, namely those who have eaten “large doses” of MSG or those who have asthma.

According to the FDA, MSG Symptom Complex can involve symptoms such as:

• Numbness
• Burning sensation
• Tingling
• Facial pressure or tightness
• Chest pain or difficulty breathing
• Headache
• Nausea
• Rapid heartbeat
• Drowsiness
• Weakness

No one knows for sure just how many people may be “sensitive” to MSG, but studies from the 1970s suggested that 25 percent to 30 percent of the U.S. population was intolerant of MSG -- at levels then found in food. Since the use of MSG has expanded dramatically since that time, it’s been estimated that up to 40 percent of the population may be impacted.

For all of these reasons and possibilities, and the fact that it makes me swell and have a headache, I avoid all processed glutamate substances in my food.   

This is difficult to do if you buy broth in a can or carton, or some of the broth pastes and bouillon cubes on the market. Even many of Whole Food's prepared soups and foods contain yeast extract. I now happily do without any of these items since finding Mark Bittman's One Hour Vegetable Broth recipe posted below.  

There are other ingredients that I have used to increase the Umami effect of food.  Bragg's Liquid Aminos, soy sauce, highly caramelized onions, tomatoes, potatoes, nutritional yeast (not the same as yeast extract), are some of my go-to ingredients.  Working with recipes on this is very different than simply adding salt to something.  The goal is creating a depth in the flavors that goes beyond saltiness.  I am forever experimenting with this.