What Is Disodium Guanylate?
Disodium guanylate (also known as DMSO) is a common ingredient used in many household products including detergents, paints, cleaning supplies, pharmaceuticals and other consumer goods. It’s also been found in some food items such as canned soups and frozen dinners. Because it contains no alcohol or carbon dioxide, it doesn’t cause any hangovers when consumed regularly. However, if you’re allergic to alcohol or carbon dioxide, then you may experience symptoms such as nausea, vomiting and headaches after consuming it.
How Does Disodium Guanylate Work?
It works by increasing the solubility of water in your body. When water enters your blood stream through your lungs or intestines, it must first pass through a series of filters before reaching the cells where it is needed. One of these filters is called the kidney. If too much water passes through the kidneys, it causes swelling and damage to them. Water passing through the kidneys increases their resistance to further water loss, which results in less water being absorbed into your bloodstream. This decrease in absorption means that your body does not need as much fluid from foods or beverages containing guaiacol, resulting in weight loss and improved health.
Is Disodium Guanylate Bad For You?
Yes! Disodium guanylate is a chemical additive that has been linked to a number of serious side effects. Used as a food preservative and an aid for artificial flavoring in foods, it helps prevent clumping and improve the texture of some foods. While it has not been found to be dangerous when consumed in small amounts, ongoing use of this substance could lead to dehydration.
Is Disodium Guanylate Vegan?
Yes, it’s suitable for vegans. It’s also suitable for vegetarians.
Is Disodium Guanylate Safe?
It is safe when consumed in small amounts on a regular basis. However, the amount that you are likely to be consuming from the foods that you eat on a daily basis is so small that any potential benefits will be negligible.
Sources & references used in this article:
Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl by PCB Campagnol, BA dos Santos, MA Morgano… – Meat science, 2011 – Elsevier
Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages by PCB Campagnol, BA dos Santos, NN Terra… – Meat Science, 2012 – Elsevier
Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75 … by BA dos Santos, PCB Campagnol, MA Morgano… – Meat Science, 2014 – Elsevier
