One of the mysteries of the English language finally explained.
A compound that occurs naturally as a breakdown product of proteins and is used as a flavor enhancer in food (although itself tasteless). A traditional ingredient in Asian cooking, it was originally obtained from seaweed but is now mainly made from bean and cereal protein.
Chemical formula: HOOC(CH₂)₂(NH₂)COONa
- ‘Soy protein processing produces glutamic acid - the natural form of monosodium glutamate, a brain poison - and toxins and carcinogens are formed.’
- ‘It is superior ingredients, not monosodium glutamate, that contribute to the fresh flavour, he said.’
- ‘Wheat gluten has also been used as a cattle feed and as a starting point for the manufacture of the food flavour enhancer, monosodium glutamate.’
- ‘As a general rule, the more food is processed, the more likely it is to contain monosodium glutamate.’
- ‘Certain additives such as artificial sweeteners, or monosodium glutamate are banned in organic foods while the use of others is restricted.’
In this article we explore how to impress employers with a spot-on CV.