{"id":180880,"date":"2016-12-19T09:48:11","date_gmt":"2016-12-19T08:48:11","guid":{"rendered":"http:\/\/hudo.com\/si\/2016\/12\/19\/vse-kar-morate-vedeti-o-ojacevalcih-okusa\/"},"modified":"2016-12-29T11:36:54","modified_gmt":"2016-12-29T10:36:54","slug":"vse-kar-morate-vedeti-o-ojacevalcih-okusa","status":"publish","type":"post","link":"https:\/\/hudo.com\/si\/zdrav-duh-telo\/vse-kar-morate-vedeti-o-ojacevalcih-okusa\/","title":{"rendered":"Vse, kar morate vedeti o oja\u010devalcih okusa"},"content":{"rendered":"
\n\t\t\t\t\t
Foto: Profimedia<\/figcaption><\/figure>\n

MSG ali monosodium glutamate po angle\u0161ko, oziroma mononatrijev glutamat po slovensko. Najbolj znani, najbolj razvpiti ter najpogostej\u0161i oja\u010devalec okusa v prehrani, zaradi katerega obstaja celo peti okus imenovan umami.<\/p>\n

Kaj sploh je po kemi\u010dni plati msg?<\/h2>\n

MSG je sol glutaminske kisline, ki jo sestavljajo: 78% proste glutaminske kisline, 21% natrija in 1% kontaminantov.<\/p>\n

Malo zgodovine: MSG je izumil Japonec Kikunae Ikeida \u017ee leta 1908, stvar patentiral, \u010disto nov poseben okus pa poimenoval umami. Po svetu pa se je raz\u0161iril \u0161ele po drugi svetovni vojni in sicer tako, da ko so ameri\u0161ki vojaki v votlinah osvojenih pacifi\u0161kih otokov naleteli na zaloge japonskih konzerv, se jim je zdel okus neprimerno bolj\u0161i od njihovih. Ostalo je zgodovina.<\/p>\n

Bistvo MSG-ja, oziroma zakaj sploh pisati o tem…<\/h2>\n

MSG je nevaren aditiv v prehrani, spada med ekscitotoksine, za katere velja da poleg stimulacije oku\u0161evalnih brbon\u010dic obenem prestimulirajo tudi nevronske receptorje. Ti dovoljujejo mo\u017eganskim celicam da komunicirajo med sabo, vendar pa ko so izpostavljeni ekscitotoksinom, streljajo impulze s tako hitrostjo, da postanejo iz\u010drpani ter \u010dez nekaj ur odmrejo. Znanstveniki so opazili ta u\u010dinek predvsem v hipotalamusu in stranskih re\u017enjih, delih mo\u017eganov, ki nadzorujejo behaviorizem, \u010dustva, prihod pubertete, spalne cikle in imunski sistem. Torej na kratko: s tem ko ekscitotoksini pretirano stimulirajo oku\u0161evalne brbon\u010dice na jeziku ima zau\u017eita hrana veliko bolj intenziven okus, to pa je za prehrambeno industrijo nekaj, kar bi si lahko samo \u017eeleli, poceni in \u201czelo okusno\u201d. Tukaj je \u0161e vredno omeniti, da med ekscitoksine spada tudi aspartam, zdravju \u0161kodljivo sladilo, ki se nahaja v dietni Coca-Coli in podobnih pija\u010dah.<\/p>\n

Kje se nahaja?<\/h2>\n

V juhah, omakah, solatnih prelivih, suhomesnatih izdelkih, seveda v ju\u0161nih kockah in vegeti, v \u010dipsu in podobnim slanim prigrizkom, v vegetarijanskih in nizko ma\u0161\u010dobnih predelanih izdelkih, v pripravljenih konzerviranih in zamrznjenih jedeh, itd. V bistvu, ve\u010d industrijsko predelane hrane kot pojeste, te\u017eje se boste izognili MSG-ju.<\/p>\n

Zdravju \u0161kodljivo?<\/h2>\n

MSG najdemo tudi v naravni obliki v mesu, ore\u0161\u010dkih, zrnju, gobah, algah, siru, itd., vendar pa so tam koncentracije majhne in se v telesu postopoma razgradijo. MSG v predelanih prehrambenih izdelkih, pa je zelo koncentriran in kot tak stalno bombardira mo\u017eganske celice, ki lahko tudi odmrejo, kar s\u010dasoma lahko povzro\u010di resne zdravstvene te\u017eave. Te\u017eava je tudi v tem, da je glavna sestavina MSG-ja, prosta glutaminska kislina, v bistvu \u017eiv\u010dni prena\u0161alec-nevrotransmiter, ki je nepogre\u0161ljiv pri mnogih procesih v mo\u017eganih in \u017eiv\u010dnem sistemu. Russell A. Blaylock, nevrokirurg in avtor knjige Excitotoxins: The taste that kills (Ekscitotoksini: okus ki ubija) trdi, da so ekscitoksini povezani z nevrolo\u0161kimi okvarami, kot so: multipla skleroza, Alzheimerjeva in Parkinsonova bolezen. Dejstvo je, da ljudje razli\u010dno regirajo na u\u010dinke MSG-ja, nekaterim se zdravje lahko poslab\u0161a po dalj\u0161em obdobju, drugim pa se simptomi, kot so: izpu\u0161\u010daji, slabost, glavobol, prehlad, kr\u010di, depresija, itd. pojavijo \u017ee takoj, \u0161e posebej, \u010de so \u017ee od prej prisotne dolo\u010dene zdravstvene te\u017eave. MSG je prisoten tudi v otro\u0161ki hrani in \u010de pomislimo, da so otro\u0161ki mo\u017egani \u0161tirikrat bolj ob\u010dutljivi kot odrasli, je nedopustno, da so otroci v tem kriti\u010dnem obdobju izpostavljeni tem \u0161kodljivim ekscitotoksinom.<\/p>\n

Zavajanje prehrambene industrije<\/h2>\n

V mnogih primerih, ko na etiketi izdelka ni naveden mononatrijev glutamat pa ga ta vseeno vsebuje, mora biti naveden v kak\u0161ni od prikritih oblik, ki so tehni\u010dno sicer pravilne, vendar pa gre za isto zadevo. Na koncu je spisek raznih oblik MSG-ja.<\/p>\n

Morate brati etikete?<\/h2>\n

Brati etikete danes je bolj jalovo po\u010detje, ker prehrambena industrija do potankosti obvlada umetnost prikrivanja \u0161kodljivih sestavin na etiketi. Zato da se znajdete iz napisanega, morate biti \u017ee poznavalec. Bolj malo vam pomaga, \u010de iz etikete razberete, da izdelek ne vsebuje MSG-ja, ko pa se notri skriva \u0161e veliko ostalih zdravju \u0161kodljivih zadev. Bolje kot brati etikete je, da izbirate nepredelane izdelke, v nekaterih primerih, ko je to neizbe\u017eno, pa izbirajte raje bolj doma\u010de, lokalnega izvora in ekolo\u0161ke. Seveda \u010de posegate po prete\u017eno zdravih \u017eivilih in veliko zelenjave, potem vam najbr\u017e tudi kak\u0161na stvar, ki vsebuje MSG, ne bo \u0161kodila.<\/p>\n

Sindrom kitajske restavracije<\/h2>\n

V\u010dasih je veljalo, da so simptomi pretiranega u\u017eivanja MSG-ja povezani z obiski kitajskih restavracij, kjer naj bi kuharji na veliko uporabljali oja\u010devalce okusa in \u010de pomislim kak\u0161en okus ima hrana v kitajski restavraciji, je morda nekaj na tem. Zato se je v\u010dasih temu reklo \u2013 sindrom kitajske restavracije. Ta teorija sicer ni dokazana, je pa dejstvo da so Kitajci nekak\u0161ni pionirji uporabe MSG-ja v restavracijah, danes pa te dodatke uporablja veliko restavracij in menz, na \u017ealost pa tudi gorskih ko\u010d pri nas.<\/p>\n

Alergijske reakcije:<\/strong> izpu\u0161\u010daji, kihanje, te\u010de iz nosa, astma<\/p>\n

Periferni simptomi:<\/strong> rde\u010dica, toga \u010deljust, artritis, driska, trebu\u0161ni kr\u010di, glavobol, povi\u0161an sr\u010dni utrip, stiskanje v prsih<\/p>\n

Simptomi povezani z mo\u017egani:<\/strong> depresija, zmedenost, paranoja, nespe\u010dnost<\/p>\n

Sestavine ki zmeraj vsebujejo predelano prosto glutaminsko kislino: <\/strong><\/p>\n

Glutaminska kislina<\/p>\n

E620 Glutamat<\/p>\n

E620 Mononatrijev glutamat<\/p>\n

E621 Monokalijev glutamat<\/p>\n

E622 Kalcijev glutamat<\/p>\n

E623 Monoamonijev glutamat<\/p>\n

E624 Magnezijev glutamat<\/p>\n

E625 Natrijev glutamat<\/p>\n

Karkoli \u201chidroliziranega\u201d<\/p>\n

Katerekoli \u201chidrolizirane beljakovine\u201d<\/p>\n

Kalcijev kazeinat, natrijev kazeinat<\/p>\n

Kvasni ekstrakt, Torula kvas<\/p>\n

Prehranski kvas, kvasno hranilo<\/p>\n

Avtoliziran kvas<\/p>\n

\u017delatina<\/p>\n

Teksturirane beljakovine<\/p>\n

Sirotkine beljakovine<\/p>\n

Koncentrat sirotkinih beljakovin<\/p>\n

Izolat sirotkinih beljakovin<\/p>\n

Sojine beljakovine<\/p>\n

Koncentrat sojinih beljakovin<\/p>\n

Izolat sojinih beljakovin<\/p>\n

Karkoli z \u201cbeljakovinami\u201d<\/p>\n

Karkoli z \u201cdodanimi beljakovinami\u201d<\/p>\n

Sojina omaka<\/p>\n

Ekstrakt sojine omake<\/p>\n

Karkoli \u201cmodificirano z encimi\u201d<\/p>\n

Karkoli vsebuje \u201cencime\u201d<\/p>\n

Karkoli \u201cfermentirano\u201d<\/p>\n

Karkoli vsebuje \u201cproteazo\u201d<\/p>\n

Vetsin<\/p>\n

Ajinomoto<\/p>\n

Umami<\/p>\n

Sestavine ki pogosto vsebujejo ali proizvedejo predelano prosto glutaminsko kislino med procesom: <\/strong><\/p>\n

Karagenan E407<\/p>\n

Bujon in ju\u0161ni ekstrakt<\/p>\n

Karkoli od \u201carom\u201d<\/p>\n

Naravna aroma<\/p>\n

Maltodekstrin<\/p>\n

Oligodekstrin<\/p>\n

Citronska kislina, Citrat E330<\/p>\n

Karkoli \u201cultra pasterizirano\u201d<\/p>\n

Je\u010dmenov slad<\/p>\n

Sladni je\u010dmen<\/p>\n

Pektin<\/p>\n

Naravna goveja ali svinjska aroma<\/p>\n

Za\u010dimbe<\/p>\n

Sestavine za katere se predvideva, da vsebujejo ali lahko proizvedejo zadostno koli\u010dino predelane proste glutaminske kisline, in ki<\/strong>\u00a0povzro\u010dijo reakcijo pri zelo ob\u010dutljivih osebah: <\/strong><\/p>\n

Koruzni \u0161krob<\/p>\n

Koruzni sirup<\/p>\n

Modificiran \u0161krob<\/p>\n

Lipolizirana ma\u0161\u010doba iz masla<\/p>\n

Mleko v prahu<\/p>\n

Dekstroza<\/p>\n

Ri\u017eev sirup<\/p>\n

Sirup rjavega ri\u017ea<\/p>\n

Karkoli \u201cobogateno z vitamini\u201d<\/p>\n

Karkoli \u201cpasterizirano\u201d<\/p>\n

Karkoli \u201cbrez ma\u0161\u010dobe ali z nizko vsebnostjo ma\u0161\u010dob\u201d<\/p>\n

Annatto<\/p>\n

Kis in balzami\u010dni kis<\/p>\n

Dolo\u010deni amino-kislinski helati pri heliranih mineralnih dopolnilih, citrati, glutamati, aspartati<\/p>\n

Viri: George R. Schwartz \/ In Bad Taste: The MSG Syndrome, Russell A. Blaylock \/ Excitotoxins: The taste that kills<\/p>\n

Na\u0161ega strokovnjaka Braneta Bogdanovi\u010da, avtorja \u010dlanka, lahko najdete in kontaktirate preko njegove spletne strani<\/strong>\u00a0alivestekajjeste.si<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Strokovnjak za zdravo prehrano tokrat o oja\u010devalcih okusa in na kaj mora biti \u0161e posebno pozorni pri njih.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[1468,7391,1442],"source":[1335,1336,1334],"supertag":[],"acf":[],"yoast_head":"\nVse, kar morate vedeti o oja\u010devalcih okusa - Hudo Slovenija<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hudo.com\/si\/zdrav-duh-telo\/vse-kar-morate-vedeti-o-ojacevalcih-okusa\/\" \/>\n<meta property=\"og:locale\" content=\"sl_SI\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vse, kar morate vedeti o oja\u010devalcih okusa - Hudo Slovenija\" \/>\n<meta property=\"og:description\" content=\"Strokovnjak za zdravo prehrano tokrat o oja\u010devalcih okusa in na kaj mora biti \u0161e posebno pozorni pri njih.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/hudo.com\/si\/zdrav-duh-telo\/vse-kar-morate-vedeti-o-ojacevalcih-okusa\/\" \/>\n<meta property=\"og:site_name\" content=\"Hudo Slovenija\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/hudo.si\" \/>\n<meta property=\"article:published_time\" content=\"2016-12-19T08:48:11+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-12-29T10:36:54+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/hudo.com\/si\/wp-content\/uploads\/sites\/2\/2016\/12\/profimedia-0301397529-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1800\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"hudo\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@hudo_si\" \/>\n<meta name=\"twitter:site\" content=\"@hudo_si\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"hudo\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minut\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/hudo.com\/si\/zdrav-duh-telo\/vse-kar-morate-vedeti-o-ojacevalcih-okusa\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/hudo.com\/si\/zdrav-duh-telo\/vse-kar-morate-vedeti-o-ojacevalcih-okusa\/\"},\"author\":{\"name\":\"hudo\",\"@id\":\"https:\/\/hudo.com\/si\/#\/schema\/person\/601cf3379633985b20f7e50f2bb47707\"},\"headline\":\"Vse, kar morate vedeti o oja\u010devalcih okusa\",\"datePublished\":\"2016-12-19T08:48:11+00:00\",\"dateModified\":\"2016-12-29T10:36:54+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/hudo.com\/si\/zdrav-duh-telo\/vse-kar-morate-vedeti-o-ojacevalcih-okusa\/\"},\"wordCount\":1095,\"publisher\":{\"@id\":\"https:\/\/hudo.com\/si\/#organization\"},\"keywords\":[\"Brane Bogdanovi\u010d\",\"oja\u010devalci okusa\",\"zdrava prehrana\"],\"articleSection\":[\"Zdrav duh & telo\"],\"inLanguage\":\"sl-SI\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/hudo.com\/si\/zdrav-duh-telo\/vse-kar-morate-vedeti-o-ojacevalcih-okusa\/\",\"url\":\"https:\/\/hudo.com\/si\/zdrav-duh-telo\/vse-kar-morate-vedeti-o-ojacevalcih-okusa\/\",\"name\":\"Vse, kar morate vedeti o oja\u010devalcih okusa - 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