Approximately 30 years ago, food manufacturers were competing against the American Homemaker for consumable dollars. Women, traditionally prepared food fed to the family and the food prepared came fresh and cheap!

Food scientists knew then that we have glutamate receptors on our tongues. Humans are driven to eat foods containing glutamates, even when we can't taste them. Glutamates can enhance taste or the sensation of taste, but it also causes a chemical reaction soon after the glutamate receptors are activated.

Monosodium glutamate (MSG) and other glutamates (called free glutamates) can appear naturally in foods or may be included as additives by manufacturers in order, among other reasons, to increase the popularity of their products.

When glutamates are added to foods, they can release high levels of insulin, which cause changes in the metabolism. In a report written by Drs. N.A. Togiyama and A. Adachi and published in the medical journal Physiological Behavior, applying monosodium glutamate to the tongues of animals will release high levels of insulin within three minutes.

The hunger that follows such an insulin response could increase cravings, cause weight gain, and if repeated over tine, increase the likelihood of adult-onset diabetes.

Check you ingredient listing. Glutamates can go under a variety of names, including:

• Anything enzyme modified
• Anything fermented
• Anything protein fortified
• Anything ultra-pasteurized
• Autolyzed yeast
• Barley malt
• Broth
• Bouillon
• Calcium caseinate
• Carrageenan
• Flavoring Gelatin
• Hydrolyzed oat flour
• Hydrolyzed plant protein
• Hydrolyzed vegetable protein
• Malt extract
• Maltodextrin
• Natural flavors (or natural flavoring)
• Pectin
• Plant protein extract
• Potassium glutamate
• Sodium caseinate
• Soy protein
• Soy sauce
• Stock
• Textured protein
• Whey protein
• Yeast extract
• Yeast food