(Movie: Like Sunday, Like Rain on MSG)

In 1968, a Chinese-American doctor found that every time he ate in a Chinese restaurant, he would always have some physical discomfort, headache and limb weakness. He guessed that it was due to the widespread use of the condiment MSG in Chinese restaurants, and then the famous England Medical Journal published an article dedicated to describing this matter. From then on, MSG seemed to be put into the "cold palace", "MSG harmful theory" began, and a term called "Chinese Restaurant Syndrome" appeared.

Until now open Baidu search keywords: MSG , you can see a series of related searches, probably ask some: MSG is made of what? What will happen if I eat too much MSG? MSG and chicken which is harmful?

Today we will try to explain these questions, and whether it is our "opinion" that kills MSG, rather than the "facts".

First of all, how is MSG made?

When it comes to the emergence of MSG, we have to mention Japan. More than 100 years ago, a professor of chemistry at Tokyo Imperial University (Ikeda Kikumo) was eating bonito kelp soup at home and wondered why it was so fresh, and then discovered that the source of the fresh flavor was glutamic acid.

Kikuyo Ikeda

He used water extraction and crystallization to separate the glutamic acid from the kelp, and then combined it with a sodium salt to form crystals (monosodium glutamate), which is now known as monosodium glutamate (MSG). The crystals were later commercially produced and named "Ajinomoto," which means "delicious fresh taste.

MSG - also known as monosodium glutamate; chemical name L-glutamic acid monosodium salt , note its chemical name, it appears in the list of ingredients of many seasonings; also glutamic acid is very important in protein metabolism; the human brain has a lot of glutamate ions;

In fact, glutamic acid can be extracted from all foods, such as meat, vegetables, milk, mushrooms, seafood, soybeans... that we eat everyday. All of these contain natural glutamic acid content.

For example, you'll notice if you cook on a daily basis that soups that are cooked for a while by adding tomatoes and onions first are sweeter.

monosodium glutamate (MSG)

Currently MSG is produced by breaking down the starch in grains into sugar, fermenting it with bacteria, and then extracting it to neutralize it into crystals, which can be very natural.

But, where there is natural, there must be synthetic, and the same goes for MSG.

If it is synthetic, it will be marked on the labels of food and seasoning products with the words: Flavor Enhancer (E621), which means it is a synthetic ingredient. However, rest assured that there is not much difference between natural and synthetic.

(Synthetic monosodium glutamate is found in the ingredient list of a certain Simla noodle)

In fact, MSG has been corrected by the World Health Organization WHO and the Food and Agriculture Organization FAO: MSG is very safe as a food additive. The U.S. Food and Drug Administration FDA has also published its conclusion that MSG is safe for long-term consumption.

The development of monosodium glutamate (MSG) began with the large-scale commercial production of "Ajinomoto" in 1909, which was then introduced into our country. In 1922, Wu Yunchu, a chemical engineer from Shanghai, founded the Tiankou MSG Factory, which began to produce Buddha's Hand brand MSG.

Monosodium Glutamate (MSG) appearing in Shanghai Grain Stamps

In 1976, a large number of domestic and West Lake, Lotus, Linghua as the first MSG producers, until 1992, we have become the world's largest country in the production of monosodium glutamate.

2010 was pretty much the turning point, when people started to doubt the safety of MSG, and that's when the "MSG is bad" theory spread the most.

In 2013, there was a serious overcapacity in the market, and many small processors were gobbled up by the big plants. Of course, it was not easy for the big factories either, as no one started to buy MSG due to the widespread publicity of the harmful effects. As a result, there are now many "alternatives" on the market, such as chicken essence, mushroom essence and dried shellfish.

Second, what are the dangers of eating too much MSG? What about thirst?

As mentioned earlier MSG is made by combining glutamic acid and sodium salts, so there is a percentage of sodium in MSG. Sodium itself is a nutrient that helps balance water and blood pressure in the body. The salt we eat also consists mainly of sodium, and MSG has about one-third less sodium than salt.

But! But! BUT! It helps to balance it out, but MSG and salt are put together to flavor the dish, and these two together can lead to high levels of sodium in the dishes we cook.

If we absorb too much sodium, it will cause edema ah, high blood pressure ah, etc. We often find that MSG eat too much will be thirsty, is the sodium content is too high lead.

The Chinese Nutrition Society issued dietary guidelines in 2016, reminding that the daily salt content should be less than 6 grams per person, roughly as much as a beer bottle cap.

However, as you know, our current diet structure is different from other countries! Especially when it comes to cooking and putting seasonings, it's all about a handful and a little .... So it's common for people to consume up to about twice the recommended amount per day.

The premise of taking MSG to improve the freshness is that the amount must be controlled, a packet of MSG may be too much to eat for a year.

People with kidney disease, cardiovascular disease as with salt, the daily amount is not exceeded, is safe. Be aware that there are many foods in life that are high in sodium that are overlooked, toast, cereal, crackers, all of these.

Also: people can be allergic to MSG, well, allergic! The "Chinese Restaurant Syndrome" is one of those cases where a small number of people have a sensitivity to MSG; the monosodium pyroglutamate produced by heating MSG to 120 degrees does not cause cancer, but only affects the fresh flavor.

Finally , which is more harmful, MSG or chicken essence?

Before we talk about chicken essence, we should also mention this: it has already been said that MSG is naturally derived and is safe as long as you don't consume it in excess. So what are the ingredients in chicken essence?

Take a look at your home chicken flavorings and you'll see that the first of the ingredient components is MSG .

And yes, chicken flavorings have MSG in their ingredients as well!

Home made chicken essence with MSG in the ingredient list

There isn't much of a difference between the two as they are both high in sodium.

The addition of salt and other ingredients to the ratio of chicken flavor ingredients makes the overall sodium content of chicken flavor similar to that of MSG. Like some other mushroom extracts, dried shellfish, etc., chicken essence is the current alternative to MSG in terms of health trends, and they simply have more nutrients and a fresher flavor.

A little summary?

We're boycotting MSG, we're eating it again, it's everywhere.

Daily buy soy sauce, potato chips, instant noodles, crackers and snacks these will add a small amount of monosodium glutamate, now the restaurant completely without MSG that is basically unlikely. In fact, the daily stir-fry with a little MSG will not be a problem, the point is that you do not put MSG, salt hand shake too much ~!

1. How is MSG made?

Current MSG production is produced by fermenting grains and extracting glutamic acid, which is neutralized and crystallized to produce what can be described as a very natural process.

2、What kind of harm will there be if you eat too much MSG?

MSG (Chicken Seasoning) contains a certain amount of sodium, as does salt, and should be consumed in moderation; too much sodium can cause thirst and high blood pressure.

Words/ Pi Eggs, Pictures/ Some from the Internet

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First, let's understand the main ingredients and functions of MSG and chicken essence. Main Ingredients of MSG The main ingredient of MSG is monosodium glutamate, which is a product made from grain as raw material, fermented, extracted and refined by microorganisms. There are amino acid specific receptors in the human taste organs, so when MSG is consumed by people, it stimulates the amino acid receptors located in the taste buds of the tongue, which can make people feel the delicious fresh taste, thus MSG can play the role of appetite enhancement and induce the secretion of digestive juices to promote the digestion and absorption of food. Role of MSG Glutamic acid, which is absorbed into the intestines and broken down into glutamic acid, is one of the amino acids needed by the human body and is involved in the formation and repair of body tissues and in various important physiological functions. Among them, it participates in sugar metabolism in the liver as well as the detoxification process of the liver, and reduces the concentration of toxic ammonia in the blood; it participates in protein and sugar metabolism in the brain, and can improve the function of the brain and nerve center to a certain extent. Therefore, MSG is beneficial to human health. Now, the International Food and Agriculture and Health Organization has listed MSG as a recommended food additive. Main Ingredients of Chicken Essence Chicken Essence is a kind of compound seasoning, which is a compound seasoning with MSG, edible salt as main raw materials, adding powder of chicken meat/chicken bone or its concentrated extract, disodium nucleotide and other auxiliary materials as raw materials, adding or not adding aroma enhancers such as spices and/or edible spices through mixing, drying and processing, with the fresh flavor and aroma of chicken. According to the industry standard for manufacturing chicken essence, the content of monosodium glutamate (MSG) in chicken essence is more than 35%, and the content of edible salt is not more than 40%. Based on these two raw materials, with the addition of chicken meat and chicken bone powder or its concentrated extract, freshness-enhancing agents and other excipients, chicken essence exerts a compound effect of various raw materials, resulting in a fresh and aromatic flavoring effect. The difference between chicken essence and chicken powder

Let's take a look at the difference between the two: we take the same brand of chicken essence and chicken powder as a reference, in the first item of the ingredient list of chicken essence, it is clearly stated that it contains "monosodium glutamate", i.e. monosodium glutamate (the proportion of which is generally around 40%), whereas the ingredient list of chicken powder has more spices, from which it is easy to differentiate between chicken essence and chicken powder! --Chicken essence focuses on freshness, while chicken powder focuses on flavor.

What's the status quo? Rumor - I've heard that too much MSG is bad, so we don't eat MSG at all in our house anymore, and we use chicken and mushroom seasoning in all of our cooking! Reason - MSG has many harmful effects in urban legends, and these "harmful effects" vary from one version of the legend to another. Many people "believe" that MSG is harmful, not only because of these urban legends, but also because of the fact that it is a "chemical industry product".

What is the truth? Among the basic flavors that the human palate can taste, there are not only bitter, spicy, sour and sweet, but also a sensory taste called "freshness". Asians, especially the Chinese, have long used a variety of soups as a condiment to increase the "freshness" of food, such as chicken soup, bone broth, seaweed soup and so on. That MSG in the end there is no harm, consumption in the end safe or not?

Safety of MSG There have been many studies on the safety of MSG, but it has not been found to be harmful. In particular, in 1999, the Chinese Fermentation Industry Association commissioned the Chinese Academy of Traditional Chinese Medicine to conduct a drug test on MSG in rats, using 100, 50 and 25 times the human dosage, respectively, and found that there were no adverse reactions, which is a good indication that MSG is safe to consume. So is MSG safe for Chinese and Japanese cooking at such high temperatures? The 19th session of the International Food Additives Commission (IFAC) summarized the findings of 20 years of scientific research and came to a basic conclusion around 1988 that the use of monosodium glutamate (commonly known as MSG) is completely safe and reliable. In response to some online articles information that eating MSG hair loss, allergic rhinitis, skin diseases and so on. In fact, almost all the food we eat contains monosodium glutamate, all have glutamic acid and flavor-presenting amino acids, and if there is indeed such an allergic person, then he can not eat almost all the food. So the possibility or risk of causing allergies is almost non-existent, regardless of MSG or chicken essence.

As through corn and other grains as raw materials, after biological fermentation to produce MSG, as we commonly used daily salt, soy sauce, vinegar, it is just to add taste elements to our life, to improve the quality of our life, whether it is consumption of monosodium glutamate (MSG) or consumption of chicken essence, according to the different tastes of each person to choose, both are safe, no harm to human health.

How do I choose a freshness-enhancing product?

As for the choice of which seasoning is better, you can choose according to taste and dish needs, such as fish, meat and other food, you can directly choose MSG to enhance the freshness, this time to add chicken essence may be detrimental to the special flavor of the food itself;

If you are cooking food with a less pronounced flavor, such as stuffed or soupy foods, consider using chicken essence to enhance the flavor;

And for those who need a stronger flavor opt for chicken powder;

It's always been MSG in my house. There are, after all, too many complex flavorings added to chicken extract.

How do I properly use a freshness enhancement product?

1. For dishes cooked with broth, there is no need to use MSG, because the broth itself has the characteristics of freshness, aroma and clarity. With MSG, the flavor will be covered, so that the taste of the dish is not similar.

2. Acidic dishes, such as: sweet and sour, vinegar, vinegar and pepper dishes, should not use monosodium glutamate (MSG). Because monosodium glutamate is not easy to dissolve in acidic substances, the greater the acidity, the lower the solubility, the worse the effect of fresh flavor.

3. Mixed with cold dishes using crystal MSG, should first be a small amount of hot water to melt, and then poured into the cold dishes, the effect is better, because the MSG at 45 degrees Celsius to play a role, if you use the crystal directly mixed with the cold dishes, it is not easy to mix uniformly, affecting the freshness of the role of the MSG.

4. cooking with monosodium glutamate, should be added in the pot, in the high temperature of 120 ℃ or more, monosodium glutamate will decompose into monosodium pyroglutamate, not only no taste, but also produce toxins, harmful to the human body.

5. MSG should be used to master the amount, not more good, such as putting too much, will make the dish produce strange flavor, resulting in the opposite effect.

6. MSG should not be used in raw materials containing alkali, MSG will be synthesized into disodium glutamate when encountering alkali, which will produce ammonia odor.

7. Chicken essence contains about 10% salt, so reduce the amount of salt when adding chicken essence to food.

8. Chicken essence contains nucleotides, its metabolite is uric acid, so those suffering from gout should be moderate to reduce its intake.

9. The solubility of chicken essence is poorer than that of monosodium glutamate (MSG), so if it is used in soup, it should be dissolved before use, and only in this way can it be better perceived by the taste cells.

10. Chicken essence contains salt and is highly hygroscopic, so be careful to seal it after use, otherwise the nutrient-rich chicken essence will grow a large number of microorganisms and contaminate the food.

Today, MSG and chicken essence are common condiments, and with the addition of modern people's awareness of health self-prevention, they have also begun to wonder whether these two condiments are dangerous and which is more dangerous. Want to understand which is more dangerous MSG and chicken essence, first of all, let's look at their ingredients.

MSG is actually what we customarily call monosodium glutamate (MSG), a kind of seasoning, the main ingredient of which is monosodium glutamate (monosodium glutamate). Expert research has proved that when MSG is heated at 100℃ for half an hour, only 0.3% of monosodium glutamate generates monosodium pyroglutamate, which has a very small effect on the human body. It is mainly used to increase the fresh flavor of food. News reports indicate that monosodium pyroglutamate is harmless to humans. However, if left in an alkaline environment for a long time, MSG will react chemically, so it should be used and stored properly.

Chicken essence is a compound fresh flavor agent, in fact, is also a kind of monosodium glutamate (MSG), chicken essence is not extracted from the chicken, is based on MSG to add chemicals, purity is lower than MSG.

In fact, both MSG and chicken essence have one thing in common, which is that they should not be heated at high temperatures for too long, and should only be used when they are ready to be served. Adults should not consume more than 6 grams of MSG per day, and the World Health Organization has not made strict regulations on the amount of chicken essence, but be sure not to add too much. These two seasonings are harmless as long as you don't add too much and heat them at high temperatures for a long time.

If we look carefully at the ingredient list, we will find that the ingredient list of chicken essence is much richer than that of monosodium glutamate (MSG). Moreover, the sodium ions in chicken essence can increase blood pressure if you eat too much of it. On the whole, MSG is safer than chicken essence.

There is some truth in carcinogenicity. Whether it is MSG or chicken essence, the main ingredient is monosodium glutamate, which is easily converted into a carcinogenic substance - monosodium pyroglutamate - when the temperature exceeds 120°C. However, under normal circumstances, stir-frying is not a good idea, so as long as it is used correctly, it is safe. However, under normal circumstances, the temperature of stir-frying will not exceed 120 ℃, so MSG chicken is safe, as long as the correct use of cooking, do not have to worry too much.

Are MSG and Chicken Seasoning bad for you or good for you? Which one is more useful? Do they really cause cancer? There are a lot of rumors in this area, and there are all kinds of claims. Puji tries to make this short article as clear as possible to set the record straight.

⒈ what is monosodium glutamate (MSG), chicken essence. MSG is a substance extracted from rice, called "monosodium glutamate", cooking seasonings, freshness. Chicken essence is an upgraded product of MSG, which is still mainly monosodium glutamate (MSG), but with the addition of chicken flavor. Therefore, MSG and chicken are not chemicals, but food, safe and harmless.

What is monosodium glutamate? Monosodium glutamate is commonly known as the "fresh flavor agent", to make the dish, the taste is fresh or not, proving that there is no monosodium glutamate. With, the flavor is fresh, no not fresh.

Since ancient times, Chinese cuisine has had the technology and experience of adjusting "monosodium glutamate" in ingredients. There is a famous saying in the catering industry: "the soup of the cook, the accent of the opera", the basic skill of the cook lies in the ability to make a good soup, which is of course a skill to watch. The core secret of soup mixing is to boil out the "monosodium glutamate" in the ingredients. Therefore, the chef's dishes emphasize the word "fresh". Later, the Japanese invented monosodium glutamate (MSG), the freshness of cooking is very easy to get, will not do, whether it is good to eat, a little bit of MSG are there. So that nowadays some cooks do not learn the art of laziness.

MSG, chicken will cause cancer is the bad reputation of lazy cooks messed up. No matter what the dish, meat and vegetarian cool hot, fried stew fried stew, all a handful of MSG down, the result is all the flavor of MSG, so people are disgusted to the extreme, a variety of opposition to the MSG argument naturally. The blackmail, making a big rumor.

The conclusion is that MSG chicken essence is harmless and does not cause cancer. However, it must be used correctly, should be given, should not be given. For example, stewed meat and fish, giving MSG is amateurish. Cold dishes only need.

MSG and chicken essence are essential seasonings to enhance freshness, but in recent years, MSG, chicken essence cancer rumors have repeatedly touched the sensitive nerves of housewives, some people even dare not eat MSG, chicken essence ......

So can you eat MSG and chicken essence or not, and what can we do to avoid the possibility of MSG and chicken essence causing cancer?

　　Excessive cooking temperature increases the risk of MSG and chicken essence causing cancer. By paying attention to the following 2 points in your life, you can avoid the possibility of MSG and chicken essence causing cancer:

　　1. Pay attention to cooking methods

　　We know that water boils at one hundred degrees Celsius, so try to increase the number of water-mediated cooking methods such as boiling, steaming, poaching and stewing. Lowering the cooking temperature reduces the percentage of monosodium glutamate in chicken MSG that is converted to monosodium pyroglutamate, thus reducing the risk of cancer.

　　2. Delay the release of MSG

　　In general, we use MSG is before the dish out of the pot, and because of the use of oil when frying, the general dish out of the pot before the temperature is very high, it is recommended that when frying vegetables, turn off the fire after ten seconds to put MSG, do meat dishes, turn off the fire after two minutes to put MSG. This reduces the temperature in the pan and also reduces the risk.

　　Of course, as mentioned above, the percentage of sodium in MSG and chicken essence is very high, so it is still important to be careful in your life and reduce the amount of salt you use along with MSG and chicken essence.

(Note: Pictures from the network, if any infringement, please contact to delete, thank you!)

Thanks, the question of chicken essence vs. MSG has actually been debunked a long time ago, so here again, what's the difference between the two? What is the difference between the two? Is there any harm? Does it cause cancer?

First of all, let's start with one thing: neither MSG nor chicken essence causes cancer. First of all, MSG, the main ingredient of MSG is monosodium glutamate, which is a natural substance produced by the bacterial fermentation of glutamic acid with grain as raw material, and it is one of more than 20 kinds of amino acids that make up proteins, and it exists in a lot of foods, such as eggs/meat, etc., but it is not enough to embody the freshness in the meat and it can embody the freshness well only after it has been purified into favorable amino acid salts, and so it is widely produced and Therefore, it is widely produced and used in food preparation. Therefore, MSG is not carcinogenic, it is just a natural substance. As for chicken essence, the ingredients of chicken essence are roughly composed of several substances, which can be found in the ingredient list: monosodium glutamate/salt/sugar/starch/and disodium 5'-presenting nucleotide/chicken meat extract. In order to look more like extracted from the chicken, up to add a little coloring, but the ingredients on the ingredients list, are based on the order from the most to the least, chicken extract can actually be ignored. But one thing that can be said about chicken extracts is that they don't go back to causing cancer.

MSG and chicken essence which is harmful, in fact, both have no harm, especially MSG, chicken essence, at least, but also added some substances, and MSG proper natural, MSG at most increased salt and sugar and some added intake, if you eat chicken essence, pay extra attention to reduce salt to the amount of intake to avoid excessive salt intake, bring harm to the body.

People who think MSG causes cancer don't know what's going on in their heads!

The main ingredient of MSG is monosodium glutamate, although according to the molecular formula, it is not considered a stable state, and it is highly susceptible to dehydration upon heating into another stable substance, monosodium pyroglutamate; but c'mon, it takes at least up to 200 degrees of heat for monosodium glutamate to undergo intramolecular dehydration, which changes it into pyroglutamate.

And according to so many years of scientific research, there is no evidence of carcinogenicity of pyroglutamic acid, except that pyroglutamic acid does not have a fresh flavor, and "the conversion of monosodium glutamate to monosodium pyroglutamate reduces the freshness of the flavor" is not a problem, but I don't think that anyone stir-frying vegetables at 200 degrees either.

In addition, monosodium glutamate is found in fruits such as grapes and tomatoes, and is also found in many plant and animal protein foods in our lives, such as milk, eggs, pork, and so on.

So I really can't understand what goes on in the heads of my friends who talk about MSG.

All that being said, let me simply talk to you about the history of monosodium glutamate as well.

Let's not talk about foreign countries, just us, China.

In a time when MSG was not invented, a chef in China who mastered the method of extracting monosodium glutamate was pretty much the same as mastering the true meaning of good food.

Here are two examples.

I believe we all know that Tianjin's Dogmeat Buns is a famous catering brand in China; nowadays, when we talk about Dogmeat, a lot of people think it is difficult to eat, and many older people will miss how delicious the Dogmeat Buns were in those years. In fact, the secret of the good taste of the buns is to use "four hens" to hang out the special thick soup.

In fact, now look, it is just a rough process of monosodium glutamate extraction, in the era of the Republic of China, the use of monosodium glutamate is less people, people eat doggie buns feel fresh, nowadays, who do not put some monosodium glutamate in the cooking? Nowadays, who doesn't put some MSG in their cooking? When you are surrounded by fresh flavor every day, you will naturally think that the buns are not delicious. This is because there is nothing really special about the buns except monosodium glutamate (MSG).

The other is from Lu Cuisine.

From roughly the middle of the Qing Dynasty, Lu Cuisine dominated Chinese upscale dining for many years, until the Republic of China, Lu Cuisine was also synonymous with upscale Chinese food (similar to today's Cantonese Cuisine), and what was the Lu Cuisine chef's best skill?

Sea sausage noodles.

Legend has it that the master chef of Lu Cuisine is to dry the sea intestines and grind them into powder, hide them in his own arrow sleeve, and so on frying the key moment to support the apprentice away, quietly put the sea intestines powder.

The sea intestines, also known as monocyclic sea cucumbers, also contain high levels of monosodium glutamate, and to put it bluntly, the Lu cuisine masters of the Qing Dynasty and Republican period were using sea intestines powder as monosodium glutamate.

Hello, everyone! I'm Blessed Dad, a licensed physician. Specializing in weight management and nutritional treatment of disease for twenty years. I hope my answer is useful to you.

There should be half a century of claims about the harmful effects of eating MSG on health. It first started in the United States in the 1970s with the famous "Chinese Restaurant Syndrome", in which some people felt that after eating in a Chinese restaurant, they would experience discomfort such as a dry mouth and a bitter taste in the mouth. People suspected that this had something to do with the fact that Chinese restaurants were very fond of using MSG, which they thought might be harmful to health. Later, this claim spread to China and became more and more evil, and many people even believed that MSG caused cancer. People who eat MSG became less and less, and even many restaurants have put up signs to attract diners without MSG.

In fact, the concern about MSG is overdone; there are no health problems with eating MSG in moderation, and it certainly does not cause cancer.

MSG was invented by the Japanese over a hundred years ago. Japanese scientists studied why kelp soup was so fresh and found that it was the glutamic acid that acted as a flavor enhancer. Glutamic acid combines with sodium to form stable crystals, which is MSG. Glutamic acid is one of the 20 amino acids that make up human proteins, and every day we eat a lot of glutamic acid from protein-containing foods, so there's no need to worry about MSG being harmful to your health. MSG is a legal condiment in China, Japan, Korea, Europe and the United States.

There are two ways to produce MSG, one is grain fermentation and the other is synthetic. The composition of MSG produced by both methods is actually the same, it is monosodium glutamate.

Chicken essence is another commonly used refreshing condiment. Almost all brands of chicken essence bags will be printed with the pattern of chicken, so that many people think that chicken essence is produced with chicken as raw material. In fact, chicken essence is MSG plus some aromatic food additives, the most commonly used is disodium nucleotide, which has the flavor of chicken soup. A few brands will use add chicken breast meal, but the main body of chicken essence is still monosodium glutamate. Chicken essence also has no obvious health disadvantages, and does not cause cancer.

So why do many people feel dry mouth after eating too much food with MSG? The reason is simple: too much sodium! Sodium is the metal ion that is normally found in the salt we eat every day. Most people around the world already eat too much salt every day, and with the addition of sodium in MSG, sodium intake becomes even more excessive, which is the root cause of dry mouth and bitterness, among other things.

To summarize: MSG chicken essence main ingredient is sodium glutamate, which is harmless to health and does not cause cancer. But excessive consumption of MSG will increase the intake of sodium, there is the possibility of inducing aggravation of high blood pressure. So you can use MSG in moderation to enhance the freshness under a low-salt diet.

I'm FooDad, a practicing physician, and if you think I'm making sense, give me a like 😜 Follow my headline here for more practical and interesting nutritional health information.

When it comes to condiments, they may be the "cooking ingredients" you use every day to add flavor and nutrition to your food, but there is one type of condiment that has been the subject of much controversy. However, there is one type of condiment that has been the subject of much controversy. It's called "semen", and when it comes to this type of semen, it's just the MSG and Chicken Bouillon that you use most often.

Rumor has it that consuming MSG and chicken essence can cause cancer, why is that?

Monosodium glutamate (MSG) is a crystalline product made from protein-rich raw materials such as wheat and soybeans through microbial fermentation, extraction, and refining, and is also known as monosodium glutamate (monosodium glutamate).

As for the jianghu why some people say "MSG cancer", which mainly stems from the problem of monosodium glutamate, MSG's optimal solubility temperature is about 90 ℃, when cooking and heating, if it reaches 120 degrees Celsius, monosodium glutamate is easy to react to generate pyroglutamic acid sodium substances, cancerous remarks mainly refers to this material, but There must not be any scientific experiments to prove this statement. In fact, monosodium pyroglutamate is not carcinogenic, when the temperature rises to 120 degrees Celsius, MSG no longer has a fresh flavor and does not produce its own effect.

When it comes to chicken essence, the principle is different, the main ingredient of chicken essence is "monosodium glutamate", that is, just said monosodium glutamate, in addition, it will add some additional salt, sugar, nucleotides and other spices substances; that about "chicken essence cancer" legend The legend of "chicken essence causes cancer" also falls apart.

For MSG, how can I consume it relatively reliably?

Don't get the temperature too high:

Just said, MSG, chicken flavor to present the best flavor temperature is 90 ℃ role, so it is recommended that you turn off the heat before adding MSG, when the temperature in the pot is lower, they can also play its own "fresh" role.

If you are tossing gazpacho, dissolve the MSG in a little hot water before adding it.

Use as little as you can:

Both MSG and chicken seasoning contain a large portion of "sodium" and a high sodium diet is one of the least recommended diets at this stage, with high salt intake leading to calcium deficiency, high blood pressure and a number of other chronic diseases.

For a normal person, it is recommended to consume no more than 1.8 grams per day (for a 60 kg adult), which is very little.

For infants, breastfeeding women and the elderly, avoid MSG or chicken essence as much as possible, as the monosodium glutamate and sodium in MSG affect the body's normal metabolism and should be rejected as much as possible for this particular group of people.

Note Author Information: Vice President of Inner Mongolia Nutrition and Health Promotion Association

Internal Auditor of Food HACCP Food System, People's Republic of China

National Level II Public Nutritionist

National Senior Food Inspector Wang Silu

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MSG or chicken essence for our weekday diet essential condiments, can play a role in increasing freshness, but recently there have been rumors that adding MSG or chicken essence when cooking can cause cancer, so that we now do not know, should not use these seasonings. Whether this claim is true, let's learn more about it.

Chicken essence belongs to the upgraded product of monosodium glutamate (MSG), the main ingredient is still monosodium glutamate (MSG), just adding chicken flavor elements. Therefore, no matter MSG, chicken essence is not a chemical agent, belongs to, safe food.

Monosodium glutamate is the flavor presenter of MSG. It belongs to the amino acids needed by the human body, but it can't add freshness to food, and it must be extracted to play a role in increasing freshness.

Chicken essence relative to monosodium glutamate (MSG), for the composite, to play the effect compared to a separate material is better, so chicken essence sales are higher than MSG.

Monosodium glutamate in MSG and Chicken Bouillon is easily converted into the carcinogen monosodium pyroglutamate when the temperature is greater than 120℃. However, in general, the stir-fry temperature is not greater than 120 ℃, so MSG is safe, as long as the usual cooking with the correct use, you can rest assured to eat.

Chicken powder and other seasonings on the market and monosodium glutamate, chicken essence are similar, can not say that kind of harm is greater, are added to monosodium glutamate and other seasonings and become, has the effect of adjusting the freshness.

That is to say, no matter MSG, chicken essence, there is no cancer risk per se, as long as it is used in the right way, it will not cause harm to the human body.