# Understanding Our Global Fascination with Glutamic Acid
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Chapter 1: The Allure of Glutamic Acid
The world seems to have a fascination with acid, but not the kind you might think of. Instead, we’re referring to glutamic acid, a naturally occurring amino acid found in many foods.
Have you ever wondered why a simple sandwich made with ham, cheese, and tomatoes is so satisfying? The answer lies in glutamic acid.
What is it about glutamic acid that makes it so appealing to our taste buds?
Glutamic acid doesn’t act alone; it has companions that enhance its effects. A Japanese scientist named Akira Kuninaka uncovered in 1913 that glutamic acid interacts with naturally occurring compounds known as ribonucleotides. Specifically, the ribonucleotides inosinate and guanylate, when combined with glutamic acid, contribute to a deeply satisfying savory flavor.
The combination of glutamic acid and its allies binds to our tongue's taste receptors, boosting our sense of taste and smell. This process sends signals to our brain, activating pleasure-related neurons. This is the very pleasure that keeps us coming back for more.
Cheese and tomatoes are rich in glutamic acid. When you add cured meats like ham, which are also high in both glutamic acid and inosinate, you create a truly delightful sandwich. Consider pizza, a dish that exemplifies this trio of flavors with its blend of cured meats, cheese, and tomatoes.
Chapter 2: The Roots of Our Cravings
You might think your craving for glutamic acid started in adulthood, but that's not the case.
Even before we are born, we encounter glutamic acid in amniotic fluid, which surrounds fetuses. After birth, breast milk continues to provide significant amounts of this amino acid.
Research indicates that infants react negatively to plain vegetable broth, but once monosodium glutamate (MSG) is added, they respond positively, suckling and smiling.
Our attraction to glutamic acid likely stems from familiarity and comfort due to its presence in both amniotic fluid and breast milk. Moreover, glutamic acid signals that protein, an essential nutrient for survival, has been ingested. A study on hunger indicated that adding MSG to protein-rich soup led to an immediate increase in appetite, enhancing feelings of satisfaction after the meal. This sense of fulfillment may arise because our bodies recognize protein intake, alleviating survival concerns.
Craving something savory?
Picture trying to tell someone you’re longing for a specific blend of glutamic acid, inosinate, and guanylate. They might give you a puzzled look and quietly walk away. To avoid that awkwardness, you can simply refer to this unique taste as “umami,” a term coined by Japanese scientist Kikunae Ikeda in 1908.
In recent years, "umami" has gained popularity, recognized as the fifth taste. It is often described as an intense yet rounded savory flavor. So, the next time you find yourself craving glutamic acid and ribonucleotides, just ask for something umami—an intense and satisfying savory experience.
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