But it&#x27;s also incredibly difficult to avoid glutamates because they occur naturally in very high concentrations in some of the foodstuffs people find most palatable, so they make their way into all sorts of recipes.<p>This is similar to the &quot;uncured bacon&quot; phenomenon. Truly uncured bacon wouldn&#x27;t taste like bacon at all, so producers cure using plant extracts that are naturally high in nitrates rather than in curing salt. The end result is the same, but provides a bogus label that some people take seriously.