When we started to look at the food we eat, we realized there were many ingredients that were hard to recognize. As a class, we will research these ingredients to find out more about how they affect our food and our bodies. We will add to this post each month with more information.
Monosodium Glutamate (MSG)
MSG is a flavouring added to many processed foods that adds a "meaty, brothy" taste to foods. It can be found in a lot of food including soups, Asian foods, canned vegetables and processed meats.
It is used to add flavour.
Some people experience headaches, dizziness and nausea after eating foods with MSG.
Alternatives to MSG which could enhance food flavour include:
- aged cheeses
- meats
- seaweeds
- mushrooms
- tomatoes
- red wine
- asparagus
- anchovies
- sourdough bread
- walnuts
Agar
Agar is a plant-based ingredient used to thicken foods like puddings, soups and sauces. It is a good source of calcium and iron. It has no calories and has some benefits like helping with digestion, inflammation and calming the liver.
Protease
Proteases are enzymes. Some found naturally in our bodies, and some added to foods. Protease can help in bread making. It works with yeast to help bread to rise. Some proteases come from fruit like papaya and pineapple.
Proteases are beneficial in fighting colds, flues and even cancer!
Papain is a type of protease.
