Nowadays, all kinds of seasonings are indispensable in our kitchen. I believe everyone has used monosodium glutamate and chicken essence. I used to use monosodium glutamate, but now many people may switch to chicken essence at home. Many people say that eating too much monosodium glutamate is easy to cause cancer and bad for health. Chicken essence is healthier than monosodium glutamate. So what's the difference between the two? Is it bad for health? How should we use it safely and healthily? Let's get to know each other today.
What's the difference between monosodium glutamate and chicken essence?
This is mainly reflected in its composition.
monosodium glutamate
The main component of monosodium glutamate is sodium glutamate, which is purified from grain by fermentation. The content of sodium glutamate commonly used in the market is 80% and 99%.
When monosodium glutamate enters the body, it quickly decomposes glutamic acid, which is one of the amino acids needed by the human body, so the physiological function of sodium glutamate is the same as that of glutamic acid. Glutamate is a normal metabolic substance of human body, which plays an important role in human metabolism, such as synthesizing protein needed by human body, participating in the metabolism of brain proteins and carbohydrates, and promoting the oxidation process. Glutamate is an active component in brain tissue metabolism and an amino acid that brain cells can use.
Therefore, monosodium glutamate is beneficial to human health. Now, the International Food and Agriculture Organization (FAO) has listed monosodium glutamate as a recommended food additive.
chicken essence
Chicken essence is a kind of compound seasoning, which is made of monosodium glutamate, edible salt, chicken/chicken bone powder or its concentrated extract, flavored disodium nucleotide and other auxiliary materials, with or without flavoring agents such as spices and/or edible spices, through mixing and drying, and has the delicate flavor and fragrance of chicken. The content of sodium glutamate is not less than 35%.
To put it simply, chicken essence is an upgraded version of monosodium glutamate. The main components of both are sodium glutamate, but the content of sodium glutamate in monosodium glutamate is higher. Chicken essence is compound seasoning, so it will be fresher and more fragrant in seasoning.
Why do some people say that eating too much monosodium glutamate is bad for your health and even causes cancer?
monosodium glutamate
Reviews by authoritative departments such as FDA, American Medical Association, FAO and WHO Joint Expert Group on Food Additives show that there are no restrictions on the use of monosodium glutamate in food, so there is no need to worry about its safety.
Its harm is caused by excessive consumption or improper usage.
First of all, excessive intake may lead to obesity. This may be related to the fact that monosodium glutamate can increase the flavor of food and arouse people's appetite.
Secondly, pay attention to the temperature. At the high temperature of 120, monosodium glutamate will become sodium pyroglutamate, which will only lose its flavor and nutrition, instead of causing cancer as people say.
Finally, it is best for infants and lactating mothers not to use it, which will make zinc in infants' blood be converted into zinc glutamate and excreted from urine excessively, thus leading to acute zinc deficiency.
The main component of chicken essence is also sodium glutamate, just like monosodium glutamate. The harm is the same, so don't eat too much.
Therefore, it is completely safe for everyone to control the dosage.
How to use it to be delicious and healthy?
1, monosodium glutamate is purer than chicken essence, mainly by sodium glutamate. If you want to choose chicken essence, you can choose one that suits your taste according to its ingredients. In addition, chicken essence generally contains salt, so it should be put in moderation, otherwise it will lead to "high sodium diet" and easily lead to high blood pressure.
2, chicken essence contains nucleotides, and the metabolite is uric acid, so gout patients should eat less.
3. The temperature should not exceed 120. At high temperature, sodium glutamate will become sodium pyroglutamate, which will lose its umami and nutrition.
4, monosodium glutamate should not be used for cold dishes, fast-produced dishes.
5, monosodium glutamate should not be used for alkaline raw materials, because monosodium glutamate will synthesize disodium glutamate when it meets alkali, resulting in ammonia odor.
6. MSG is suitable for vegetables and meat dishes; Chicken essence is suitable for seafood raw materials.