Avoid these food additives when you have gout
3. Disodium inosinate – IMP
Disodium inosinate – IMP (E631) is another flavour enhancer used along with guanylate and MSG added to food to provide the umami taste. It is a purine that is derived from meat and fish. The combination of MSG, Guanlyate and Inosinate is known as disodium 5′-ribonucleotides (E635) .
Wait, there’s more
“If you want to reduce your flareups, the only true way is to buy fresh ingredients and prepare the meal yourself.”You may think that by avoiding foods labels that contains these three flavour enhancers MSG, GMP, and IMP will keep you from harms way. Think again! For years food companies have been developing new names such as Autolyzed Plant Protein, Autolyzed Yeast, Calcium Caseinate, Glutamate, hydrolyzed Plant Protein (HPP), Hydrolyzed Vegetable Protein (HVP), Maltodextrin, Monopotassium Glutamate, Sodium Caseinate, Soy Protein Concentrate, Textured Protein, Yeast Food or Nutrient, Yeast Extract to masquerade their true form from the regular consumer. So next time when you pass by the processed food section, take a look and see what the food really contains. Then you’ll realize you might as well skip it all together and go directly to the fresh produce section.
