Abstract: Humans are really contradictory creatures. For example, everyone loves umami, but MSG is...everyone is afraid. According to a CCTV survey, more than half of consumers are resistant to MSG. The saying goes like this: MSG can cause cancer at high temperatures! MSG is chemically synthesized, so chicken essence should be changed instead. "MSG" can't tell it, so I will help it to refute the rumors today. Do you know all these precautions for eating MSG? What exactly is
MSG made of? According to experts from
, the main component of MSG is sodium glutamate, which is decomposed into glutamate and sodium after entering the human body. Glutamate has the effect of improving freshness. This is why MSG can improve freshness.
It is understood that glutamic acid is one of the essential amino acids for the human body, which is beneficial and harmless to the human body. It is found in many fruits and vegetables. Therefore, the carcinogenic effect does not exist. However, one must be careful that sodium is another substance after decomposition. Don't take too much. Fortunately, the sodium contained in MSG only accounts for a few percent, and there will be no side effects.
Does MSG really cause cancer at high temperatures? The research of
shows that with 0.2% monosodium glutamate and 2% salt water solution, heated at 115°C for 3 hours, only 0.014% of sodium pyroglutamate without savory taste is produced; sodium glutamate is produced by pyrolysis reaction above 200°C Sodium pyroglutamate is harmless to the human body, has no umami taste, and may be beneficial to brain memory and cognition. The difference between
MSG and chicken essence
From the ingredient point of view, both chicken essence and MSG contain sodium glutamate, but MSG is the first sodium glutamate, and chicken essence is a compound seasoning. In addition to MSG, chicken essence contains starch, flavor-enhancing nucleotides, which increase the taste of MSG, as well as sugar and other spices. In general, MSG and Essence of Chicken are actually the same type of things, there is no essential difference, but there is a difference in taste and usage. If the food you are cooking does not have obvious flavor, such as stuffing and soup, you can consider With chicken essence, if the cooking object is fish, meat and other foods with outstanding characteristics and flavors, MSG can be used.
Some consumers choose chicken essence and give up MSG because they think that MSG is harmful to human body, while chicken essence is more natural. In fact, this is a misunderstanding. In my country, monosodium glutamate is extracted from grain crops such as rice and corn, which is harmless to humans. Now academic circles and national authorities believe that MSG in food is harmless and healthy. Even the European Union, which is very conservative in food safety, ranks MSG as the safest category.
should pay attention to the following points when consuming MSG:
1, people with high blood pressure should not eat more MSG. The higher the blood pressure, the less sensitive the sense of taste and the more intense the taste, which is easy to form a vicious circle. Therefore, people with high blood pressure are advised not to eat more MSG.
2, the intake of less than 7.5 grams is harmless to the body. The dishes eaten by mothers and infants within 3 months of childbirth should not add excessive MSG. Because the sodium glutamate in MSG enters the baby's body through milk or food, it will specifically bind with the zinc in the baby's blood to produce glutamate that is not absorbed and used by the body and is excreted in the urine.
3. MSG is not easy to dissolve at room temperature. It dissolves best at 70-90 degrees and has the most delicious flavor. When it exceeds 100 degrees, MSG will be volatilized by water vapor. When it exceeds 130 degrees, it will deteriorate into sodium pyroglutamate. There is no umami taste, and it will be toxic. For stewed, roasted, boiled, boiled, and steamed dishes, it is not advisable to put MSG too early, and put it in when it is out of the pot. When using MSG for cooking, it should be added when the pot is started, because under high temperature, MSG will be decomposed into sodium pyroglutamate, that is, sodium dehydrated glutamate, which not only has no umami taste, but also produces slight toxins that harm the human body.
These people are best not to eat MSG
1, lactating women and infants
because the glutamate in MSG can combine with zinc in the blood and reduce the concentration of zinc in the blood. Glutamate enters the baby's body through milk or soup to produce zinc glutamate, which is not easily absorbed, and is excreted, causing the baby to be zinc-deficient, from anorexia, poor taste, and then immune function is low, prone to cold, pneumonia, hepatitis and other infectious diseases ; In severe cases, it leads to low intelligence, growth and development disorders, anemia, hepatosplenomegaly, hypoplasia of reproductive organs and secondary sexual characteristics. Z4z
2, the elderly over 60 years old,
MSG contains a certain proportion of sodium. Excessive use of MSG can make people feel thirsty, while the elderly over 60 years old are more sensitive to sodium intake. Therefore, the elderly and those with high blood pressure, Patients with nephropathy, metabolic syndrome and other diseases should eat less or no MSG.
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