The author has checked the information, and found that monosodium glutamate is safe and edible. Its main component is glutamic acid, which is also an essential element for human body and one of the amino acids for oxidative metabolism in brain tissue. Therefore, it can be used safely and plays a very important role in improving and maintaining thalamic function.
Chinese people have a misunderstanding about additives. It is meaningless to talk about additives without dosage. Eating too much salt will kill people.
Since it plays such an important role, should we eat more? The answer is, of course, no, everything needs a degree, and it also needs to be absorbed as needed. Therefore, as a condiment, monosodium glutamate must be eaten in small amounts in the process of daily consumption, just like salt, which makes our human body necessary, but excessive consumption will also cause certain harm to our body, so monosodium glutamate is not bad for our health, but we can't eat more. Experts have answered that it is enough for us to consume 1-2g of monosodium glutamate every day, and we must not eat too much.
I believe everyone knows that existence is reasonable, and monosodium glutamate, as a condiment, has always been essential in our food culture, because it can not only refresh the taste, but also has the function mentioned by the above author. When we cook soup, we will add a certain amount of monosodium glutamate to increase the delicacy of food. We grew up eating Meihua brand monosodium glutamate and have the taste of memory. Therefore, you can't kill things with a stick, and you can't be too biased.
Of course, pregnant women, infants, etc. still try to avoid eating monosodium glutamate. After all, excessive consumption will still affect the development of the fetus, such as zinc deficiency, etc. Excessive consumption can easily lead to edema and high blood pressure in pregnant women.
By the way, you should also pay attention to eating monosodium glutamate, and you must add it when it is out of the pot, because high temperature is also easy to cause monosodium glutamate to deteriorate and cause harm to the human body.
Text /GSN
I've been eating monosodium glutamate for fifty years, but it's not harmful at all, and it's very healthy. Because of the advent of monosodium glutamate, food is more delicious and tasteful! It can stimulate people's appetite and ensure their health by eating more.
Some people say that eating monosodium glutamate causes hair loss. I don't believe this. I am 65 years old and my hair is still very dense. Of course, it is worse than when I was 30 or 40 years old. This is a natural phenomenon of human physiology, and hair loss is also a metabolism, so don't worry about it.
Some people say that eating monosodium glutamate will cause cancer, which is even more nonsense. According to the experimental cycle, the results can be obtained in two or three years at most. Let's say that I have been eating monosodium glutamate for 50 years. This period is long enough. I not only have no cancer, but also have no minor illnesses. I have not been in the hospital for more than 60 years and have not dropped any potions. Take a few cold pills for a small cold once or twice a year. Scientific research has proved that monosodium glutamate is made from grain and is harmless. If you believe that monosodium glutamate is harmless, you can eat it, and if you believe that it is harmful, you can't eat it. This is everyone's right, and no one can interfere with you! Thank you!
The monosodium glutamate produced by qualified manufacturers is harmless to the body as long as the dosage and usage are well controlled.
MSG is a seasoning that we often use in cooking. Especially when cooking soup dishes, adding a proper amount of MSG can make the soup delicious and increase the appetite.
For many years, it has been circulated among the people that eating monosodium glutamate is harmful to the human body, which will cause hair loss, hair loss and other phenomena, making people eat it or not, and everyone wonders whether eating monosodium glutamate is harmful.
I've heard rumors in this respect myself. Almost every time I bought MSG for more than ten years, I basically stopped eating it.
The function and characteristics of monosodium glutamate The chemical component of monosodium glutamate is sodium glutamate. Its product processing can be made from protein such as wheat gluten, pyroglutamic acid contained in starch or beet molasses, and it can also be synthesized by chemical methods.
Sodium glutamate is a particularly widely used umami agent in cooking. When it is mixed with salt, it can increase its umami taste, and it can still feel obvious umami taste after being diluted by water to 3000 times.
Although monosodium glutamate can be fresh, it is not suitable for multi-purpose because it contains sodium, otherwise it will easily lead to high sodium intake.
Tips and Taboos for Eating MSG Eating MSG with salt at the same time can increase its flavor, and dishes without salt, such as dessert dishes, are not suitable for putting MSG.
When using monosodium glutamate, attention should be paid to the appropriate temperature, which is 70 -90℃. If the temperature is too high, monosodium glutamate will become sodium pyroglutamate, which will lose its umami taste and produce slight toxins, which is not good for health. For example, this can be avoided by adding monosodium glutamate to dishes or soup when they are coming out of the pot.
There is no need to put monosodium glutamate in scrambled eggs, because the eggs themselves will produce sodium glutamate, which already has this delicate flavor.
Meat, poultry, fish, shrimp and other dishes are not suitable for using monosodium glutamate, which has its own special flavor, and the use of monosodium glutamate will cover up the original flavor of ingredients.
Monosodium glutamate is not suitable for dishes containing surface alkali or baking soda and acid. In alkaline solution, monosodium glutamate will be transformed into an alkaline compound with no flavor and release bad gas, which is not easy to be dissolved in acidic solution, and it will also have a certain inhibitory effect on acidity.
Infants, pregnant women and nursing mothers are not suitable for eating monosodium glutamate. Infants, pregnant women and nursing mothers are special groups. For safety reasons, it is not recommended to eat monosodium glutamate.
Monosodium glutamate is not suitable for long-term consumption in large quantities. Long-term consumption of monosodium glutamate in large quantities will lead to taste dependence and loss of recognition of natural ingredients.
What harm does monosodium glutamate do to human body? Monosodium glutamate (MSG) is a flavor enhancer for umami taste and a flavor aid for salty taste. Its main component is crystals formed by monosodium glutamate, which is a natural substance produced by glutamic acid bacteria fermentation with grain as raw material. Glutamate is one of the 20 basic amino acids that make up protein. It exists in many foods, such as eggs/meat, which are rich in glutamic acid and are a safe substance.
If it must be said that eating monosodium glutamate is harmful to the health, then at the same time of seasoning and adding monosodium glutamate, excessive intake of salt will increase the risk of hypertension. In addition, it has no effect on health. In fact, it is mainly because monosodium glutamate cannot be put too much because of its taste. If it is put too much, it will lose its umami flavor.
In fact, there are many rumors that monosodium glutamate and chicken essence are carcinogenic. In fact, monosodium glutamate is extracted from pure natural human food. For chicken essence, except for some seasoning box color additives, most of them are also purified from food. Therefore, it is unreliable for carcinogenesis and can be safely eaten.
There is a famous saying about food safety: "Everything is toxic, and the key is dosage". It is more appropriate to use it here. Monosodium glutamate is only a condiment in life, which is not eaten in large quantities by ordinary people. The average adult does not exceed1.8g per day, which is not harmful.
The theory that "monosodium glutamate is harmful" may be based on the fact that monosodium glutamate is a chemical synthetic product, which can cause cancer if eaten frequently; To make matters worse, an expert suggestion issued by the European Food Safety Bureau this year proposed to limit the intake of monosodium glutamate, and "monosodium glutamate is harmful" was once again hyped. People who like MSG will inevitably ask, Is MSG really harmful?
Is monosodium glutamate a chemical synthetic product? MSG was first extracted from kelp by the Japanese (1907), and it was produced in China in 1923. The main component of monosodium glutamate is sodium glutamate, which is mainly used to enhance the freshness of dishes.
In modern food industry, monosodium glutamate is an amino acid produced by microbial fermentation of wheat (corn and other grains) starch and then through a series of extraction processes, which is called glutamic acid and combined with sodium to form sodium glutamate.
Sodium glutamate has umami flavor, and umami flavor widely exists in food. People who often cook know that chicken soup, broth, fish soup, seaweed soup and mushroom soup all have natural umami flavor. It mainly comes from amino acids, organic acids, glutamic acid and other elements in food. Especially in protein, there are more foods, such as fish soup and seafood. The component of monosodium glutamate is sodium glutamate, which is exactly the same as glutamic acid in food. Chemical raw materials are not used in the production process, so it can also be said that monosodium glutamate is a natural product, and this process is similar to wine making and vinegar making.
Glutamate is a salt of glutamic acid. Glutamate is one of the 20 amino acids that make up protein, and it exists widely in organisms. However, glutamic acid bound in protein will not affect the taste, and only free glutamic acid will become glutamate, resulting in a "fresh" taste. Sodium glutamate naturally exists in foods containing hydrolyzed protein. For example, soy sauce is obtained by hydrolyzing protein, and the content of sodium glutamate is about 1%, but it is even higher in cheese. Some hydrolyzed protein, such as hydrolyzed protein powder or yeast extract, even contains more than 5% sodium glutamate. There are also some vegetables and fruits that naturally contain sodium glutamate, such as grape juice, tomato sauce and peas, all of which contain 0.0% sodium glutamate. This concentration is much higher than the minimum concentration needed to produce "umami".
The production of monosodium glutamate is similar to wine-making and vinegar-making. People are not afraid of being jealous and drinking. Why do they think monosodium glutamate is harmful?
Will monosodium glutamate cause cancer? The invention of monosodium glutamate has a history of 100 years. During this period, people changed from excitement and pursuit to questioning and giving up. Many professionals are making unremitting research on this process. When sodium glutamate in monosodium glutamate is heated above 120, sodium pyroglutamate may be produced. This is the legendary "culprit" of monosodium glutamate carcinogenesis. In fact, only 0.3% of monosodium glutamate generates sodium pyroglutamate when heated at 100 for half an hour, and only 0.6% of monosodium glutamate generates sodium pyroglutamate when heated at 1 hour. Its impact on the human body is minimal. Therefore, it is not reliable to say that monosodium glutamate causes cancer.
In academic circles and authoritative regulatory agencies, monosodium glutamate is no longer a problem, but a food additive with high safety. Although this year, the EU Food Safety Agency requested to limit the intake of monosodium glutamate, and adults should not exceed1.8g per day, this does not mean that monosodium glutamate is harmful, but only adjusts the intake to a lower standard to remind everyone not to eat too much. 1.8 grams of monosodium glutamate is quite a lot, and people who often cook will know that it is not delicious to put more monosodium glutamate in the dish.
Since monosodium glutamate is not carcinogenic or a chemical synthetic product, can you eat it casually? Of course not!
Although monosodium glutamate has been proved to be harmless and non-toxic, you still can't put too much, otherwise it will make you feel bad, just like eating too much salt.
When using, also should pay attention to a few things:
1, people who like to eat monosodium glutamate should pay attention to their intake, which should not exceed1.8g per day.
2, when the temperature is too high, it is not appropriate to put monosodium glutamate.
The optimum temperature of monosodium glutamate dissolution is 70-90; At 150, it will dehydrate and produce crystals; If it reaches more than 200, sodium glutamate will become pyroglutamic acid.
Pyroglutamic acid has no umami flavor, so it is best to add monosodium glutamate when cooking or soup is coming out of the pot.
3. There is no need to add monosodium glutamate to meat and other foods with umami flavor, such as eggs, mushrooms and seafood.
4. Some people who should not eat monosodium glutamate, such as hypertension, kidney disease, metabolic syndrome, pregnant women, infants and lactating mothers, should be forbidden to eat monosodium glutamate or less.
I am a nutritionist, and I used to be a nutritionist for air force pilots. For more sharing, please pay attention. thank you
Can monosodium glutamate cause cancer after cooking and heating? MSG is a kind of "condiment standing at the forefront", and it is often said that "eating MSG will cause cancer".
Paying attention to this hot topic mainly means that "monosodium glutamate will produce sodium pyroglutamate when heated, and sodium pyroglutamate is a carcinogen". However, although sodium pyroglutamate may indeed be produced when sodium glutamate is heated above 120 degrees Celsius, this substance will not cause cancer to the body, but "monosodium glutamate will lose its umami taste after heating".
Because of this, we usually suggest that you add monosodium glutamate before cooking, which can not only meet the needs of umami flavor, but also produce "rumored harmful substances", killing two birds with one stone.
"MSG" is actually very safe, non-toxic and harmless to the body: MSG is a "safe condiment", which has long been classified as "the safest substance" by the World Health Organization, and eating it will not cause toxicity to the body.
"Safe and healthy" uses monosodium glutamate (chicken essence). There are some things you should remember: whether it is monosodium glutamate or chicken essence, it is of little value to the body after eating, and its main contribution is to "add freshness and beautify the taste of dishes".
If you want to add monosodium glutamate or chicken essence, don't worry about adding it, its safety is not flawed; If you don't want to add it, it's actually "harmless" and eating it doesn't have much effect on your body.
Since the essential function of monosodium glutamate and chicken essence is to "increase the flavor of ingredients", we can completely replace them with some "ingredients with their own flavor", such as corn, chicken, mushrooms, shrimp and other ingredients.
Although there is no problem with the safety of monosodium glutamate (chicken essence), "sodium glutamate" contains a lot of sodium ions after all, and eating too much sodium will undoubtedly increase the risk of hypertension, gastric cancer and other problems; Limiting their addition is good for your health.
The suitable melting temperature of monosodium glutamate and chicken essence is 70-90 degrees Celsius. Too high a temperature will affect its umami taste. Because of this, it is suggested that you add monosodium glutamate (chicken essence) before turning off the fire and starting the pot from the perspective of delicious taste.
When using monosodium glutamate, you should pay attention to the "cooking method":
To make delicious food, we recommend you to use the "water-based cooking method", which is what we often call "low-temperature cooking method".
Before the baby is one year old, parents should not give their children seasonings such as monosodium glutamate, chicken essence and salt to avoid affecting the baby's health.
Monosodium glutamate, a basic seasoning to beautify the taste of food, is not terrible or magical; Eating monosodium glutamate will not produce poison, and eating monosodium glutamate will not cause cancer. If you eat monosodium glutamate with a scientific attitude and reliable behavior, you will definitely get "positive delicious food". Don't believe in rumors, don't preach rumors, and wish a beautiful life.
MSG is safe for adults, but it is forbidden to be used in baby food.
Monosodium glutamate is a monosodium salt of glutamic acid, which is widely used in restaurants and families in Asia. Besides enhancing other flavors, monosodium glutamate itself contains a basic taste, which is different from sweet, salty, bitter and sour.
MSG is safe for adults.
However, people who are sensitive to monosodium glutamate will have serious adverse reactions, which is called monosodium glutamate syndrome. Monosodium glutamate in clear soup can trigger allergic reactions of sensitive people, while foods rich in carbohydrates, such as rice and noodles, can play a protective role.
There have been animal experiments, and large doses of monosodium glutamate can kill the brain cells of developing mice, but the baby's brain can't eliminate these substances by itself.
Therefore, it should be banned in baby food.
If you want to know whether monosodium glutamate has an effect on the body, you must know what monosodium glutamate is. The scientific name of monosodium glutamate is monosodium glutamate (MSG), which is the sodium salt of glutamic acid and one of the most abundant non-essential amino acids in nature.
Glutamate has a strong flavor, and food industry manufacturers regard MSG as a flavor enhancer for sale and use. Because it can not only make the cooked dishes delicious, but also blend other flavors, which makes the taste richer, sodium glutamate is widely used in Japan, South Korea and Chinese food.
The safe use time of MSG in flavored foods has exceeded 109. During this period, a large number of studies were conducted to clarify the role, benefits and safety of MSG. In this regard, international and national agencies concerned with the safety of food additives believe that MSG is safe as a flavor enhancer.
But why do so many people question the safety of monosodium glutamate? This should start with an anecdote: in the 1960s, a reader with a name a bit like China wrote to the New England Journal of Medicine that he had been eating in Chinese restaurants for several years, and found that the large use of monosodium glutamate in Chinese restaurants caused many symptoms, saying that it was mainly because of the use of monosodium glutamate in cooking, so it was called Chinese restaurant syndrome. Since then, many people have begun to pay attention to monosodium glutamate. But in fact, it was just two Americans betting on whether they could talk nonsense in such a serious magazine as the New England Journal of Medicine. Finally, one of the young people wrote to clarify the facts, but by this time, no one believed in it, but everyone thought that MSG could not be eaten.
Also known as monosodium glutamate or sodium glutamate, it is a commonly used condiment. Monosodium glutamate has a strong umami flavor and is a popular condiment. It also has certain value in medical treatment, which can stimulate appetite and improve the human body's ability to absorb nutrients from other foods. MSG contains a lot of glutamic acid, which is one of the amino acids needed by human body, and 90% of it can be absorbed by human body to form human tissue protein. Glutamate can be converted into glutamine in vivo, which can prevent and treat hepatic encephalopathy, participate in protein and carbohydrate metabolism in brain, and improve the function of nervous system. Therefore, it plays an auxiliary role in the treatment of brain hypoplasia, epilepsy and other diseases. It is beneficial and harmless to put monosodium glutamate to taste when cooking food.