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Tip: Free Glutamates

Tip: Free Glutamates

You’ll see many mentions throughout this website of “Free Glutamates.” While I’m no expert, the general consensus is that this stuff ain’t great for you, and tends to make you hungry faster than you normally would be. Processed foods are usually loaded with these, and they go by many different names. The most well known is MSG (Monosodium Glutamate), but there are others as well. Some occur naturally, some are added to enhance flavors (which basically means that you’ll think yucky stuff tastes good), and some get created as part of the cooking process. Soy sauce is an example – foods cooked with soy sauce taste better, and not just because of the sodium that’s in it. I leave it to the reader to do more research (and here) on whether you should avoid free glutamates or not, but I at least wanted to provide a list of substances that you may see on a product label that either are free glutamates or else produce them when cooked:

Anything Fermented
Anything Protein Fortified
Anything Ultra Pasteurized
Autolyzed Plant Protein
Autolyzed Yeast
Barley Malt
Bouillon
Broth
Calcium Caseinate
Carrageenan
Enzyme Modified
Flavoring
Gelatin
Glutamate
Glutamic Acid
Hydrolyzed Oat Flour
Hydrolyzed Plant Protein (HPP)
Hydrolyzed Protein
Hydrolyzed Vegetable
Hydrolyzed Vegetable Protein(Hvp)

Malt Extract
Maltodextrin
Natural Flavoring
Natural Flavors
Olyzed Protein
Pectin
Plant Protein Extract
Potassium Glutamate
Sodium Caseinate
Soy Protein
Soy Protein Extract
Soy Sauce
Stock
Textured Protein
Whey Protein
Yeast Extract
Yeast Food

Note: Yes, there is something called “Bound Glutamates,” and they are far less detrimental. However, the longer food is cooked and/or processed, the more likely the glutamates in it convert from bound to free, which is why you should still examine ingredients closely.

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