In fact, our country as well as those said to be prohibited to eat MSG countries have never stopped producing MSG, people's lives almost every day has not left the MSG. So, where did all the talk about MSG come from? Let's listen to the experts to tell us the details in order to make sure we all know what we are talking about.
Monosodium glutamate (MSG), the chemical name of monosodium glutamate (monosodium glutamate), is one of the food additives commonly used to increase the freshness of our cooking food. China's "hygiene standards for the use of food additives" clearly stipulates that MSG can be used in food. The safety of MSG has always been a matter of concern, and there have been many doubts. As early as 1968, a scientist reported that some people in the United States, after eating in a Chinese restaurant near Boston, a transient specific symptoms - from the head to the upper extremities of the numbness and generalized lethargy and so on. These symptoms were suspected to be caused by the addition of excessive amounts of MSG to the wonton soup, which gave rise to the name "Chinese Restaurant Syndrome". In order to verify this, the World Health Organization (WHO) conducted a close examination in 1974 using a double-blind method. The result was that no symptoms were found in people who consumed 3 to 4.4 grams of MSG. Another study showed that newborns of mice given subcutaneous injections of more than 4 grams and 0.5 grams of MSG per kilogram of body weight, respectively, both caused lesions in different parts of their brains. However, when MSG was added to food or drinking water and given to mice, the above changes did not occur, and there was no abnormality in the growth, development and reproduction of the mice, etc. WHO, based on a series of experimental results, clearly put forward that MSG can be used in food according to the needs of the production process in an appropriate amount, and its daily permissible intake can not be specially regulated.
Of course, any food (including food additives), even if it is non-toxic, should not be consumed in excess. The use of monosodium glutamate should also have certain restrictions: (1) the general daily intake of no more than 6 grams per person is appropriate, too much can make the blood increased levels of monosodium glutamate, resulting in short-term headache, rapid heartbeat, nausea, dry mouth and other symptoms; (2) due to the monosodium glutamate can be generated at 155 ℃ pyroglutamic acid monosodium glutamate and loss of freshness, and toxicity, so the monosodium glutamate is not suitable for a long time with the food cooked together, and also should not be in the pan-fried and baked foods used in the, fried and baked foods.