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What are Glutamate and MSG?
Glutamate is one of the most common amino acids found in nature. It is the main component of many proteins and peptides, and is
present in most tissues. Glutamate is also produced in the body and plays an essential role in human metabolism. Virtually
every food contains glutamate. It is a major component of most natural protein foods such as meat, fish, milk and some vegetables.
MSG is the sodium salt of glutamate and is simply glutamate, water and sodium. In the early 1900s scientists isolated the
ingredient-glutamate-in plants that is the essential taste component responsible for greatly enhancing flavor. In the early part of
this century, MSG was extracted from seaweed and other plant sources. Today, MSG is produced in many countries around the world
through a natural fermentation process of molasses from sugar cane or sugar beets, as well as starch and corn sugar.
Flavor Enhancement Properties
When present in its "free" form-not "bound" together with other amino acids in protein-glutamate has a flavor enhancing effect in foods.
When MSG is added to foods, it provides a flavoring function similar to the naturally occurring free glutamate. MSG is used to enhance
the natural flavors of meats, poultry, seafood, snacks, soups and stews.
Multidimensional scaling experiments, which are used in sensory research, indicate that MSG falls outside the region occupied by the
four classic tastes of sweet, sour, salty and bitter. This distinctive taste is known as "umami," a word coined by the Japanese to
describe the taste imparted by glutamate.
I've recently discovered that my favorite (well, one of...) restaurant Prune has one table "downstairs" that can be reserved for a private party. I think we could squeeze 8 people. It's a small, alcove like experience, but supposedly it is very charming. I know they'd let us bring vino for a reasonable corkage. Anyone up for a dmtree holiday meal? (or after-holiday meal?) Maybe sometime between Jan 1 and Jan 12?
Reuters:
Holiday revelers have tried many an odd cure for hangovers, but now doctors suggest one that really might work. Eating honey, according to the National Headache Foundation, could help you avoid hangover headaches altogether.
``Honey on a cracker or piece of toast, before or after drinking, may prevent a hangover,'' according to a statement from the headache experts.
``Honey--as opposed to some other sugar stores--has fructose, which competes for the metabolism of alcohol,'' Dr. Merle Diamond, associate director of the Diamond Headache Clinic in Chicago told Reuters Health. This competition prevents the rapid change in alcohol levels that causes the 'bang' headache in the morning, she said.
``Tomato juice, another good source of fructose, also helps to burn alcohol faster,'' according to the National Headache Foundation.
``But honey works best,'' she said.
More information at www.headaches.org