“Don’t eat out often, the restaurant outside will only put monosodium glutamate. If you eat too much, you will not be healthy and may cause cancer!” For similar words, do your family often tell you that.
Although monosodium glutamate is one of the most common condiments in our daily life, it is often despised and feared by people.
Does it really cause cancer? Will it make people lose their hair? Is it a chemical compound? Let’s look down together.
Before understanding monosodium glutamate, we should first understand a taste – fresh. In people’s sense of taste, not only can we taste the sweet and sour, but also the “fresh” sense of taste.
Asian people, in particular, have long recorded using various kinds of thick soup as seasoning to increase the flavor of food, such as chicken soup, kelp soup, bone soup, etc.
Monosodium glutamate was discovered in 1908. After returning home, Ikeda jumiao, a professor of Tokyo University, was particularly satisfied with his wife’s dinner, especially the soup. Although there were only a few pieces of cucumber and kelp in the soup, it was extremely delicious.
So the professor began to study kelp, through the extraction of chemical substances contained in kelp, found a kind of “glutamate ammonia” substance, which can make food very delicious, so Ikeda Ju Miao named it “monosodium glutamate”. After that, monosodium glutamate soon became popular all over the world.
When monosodium glutamate was first introduced into China, it was a luxury, with a Jin as high as 7 yuan. At that time, the average family’s monthly living expenses were only dozens of yuan.
Later, Wen Yunchu, a Shanghai chemical engineer who studied match materials, created a low-cost hydrolysis method in 1922. 40 tons of wheat produced 1 ton of monosodium glutamate. Monosodium glutamate went on the road of mass production, which also accelerated the spread of “monosodium glutamate harmful theory”.
Compared with the sugar produced in the Western Zhou Dynasty and the salt extracted in the Neolithic age, monosodium glutamate has only a history of more than 100 years and is more likely to be “demonized”.
In 1968, monosodium glutamate suffered an unprecedented blow. An American wrote a letter to the New England Journal of medicine, saying that after eating in a Chinese restaurant, he would feel weak all over, with palpitations, numbness in his back neck and arms and other symptoms.
Later, the magazine pointed the finger at monosodium glutamate, believing that these symptoms were caused by monosodium glutamate. As the news spread, people began to believe that monosodium glutamate was not a good thing.
“Monosodium glutamate can cause cancer and hair loss if you eat too much. It’s a chemical compound…” After that, all kinds of rumors led to the decline of monosodium glutamate. China’s monosodium glutamate consumption continued to decline in seven years, and the first monosodium glutamate stock (st Lotus) lost more than 2.7 billion yuan in nine years. Now, to the south of the Yangtze River, monosodium glutamate plants are almost completely shut down.
The main component of monosodium glutamate is glutamine, which is the main component of protein. When sodium glutamate is heated to more than 120 ℃, it will produce sodium pyroglutamine (mainly carcinogenic).
At present, monosodium glutamate is produced by microbial fermentation (starch, sugar beet, sugarcane, etc.) instead of chemical raw materials. The process is similar to brewing vinegar.
Monosodium glutamate is ubiquitous in our life. Fresh soy sauce and oyster sauce all contain monosodium glutamate. Chicken essence is only chicken flavor monosodium glutamate. The main ingredients are the same, all of which are sodium glutamate. Only with more chicken powder and spices, the flavor is richer and the price is more expensive.
In 1980, the food and drug administration, through the Federation of American Societies for Experimental Biology (FASEB), also said that monosodium glutamate was harmless under normal conditions, but still questioned the harm caused by excessive contact with monosodium glutamate.
After six years of research, experts have come to the conclusion that MSG is harmless to human body. At the beginning, people who said they had symptoms after eating monosodium glutamate in restaurants, experts believe that they may be allergic to monosodium glutamate or other ingredients in food.
In 2006, German scientists conducted an experimental study on animals and concluded that even if the human body injects 147 grams of monosodium glutamate every day for 30 consecutive days, it will not cause adverse effects on the body.
The World Health Organization (who) also classifies MSG as “the safest”. It is “opinions” rather than “facts” that kill MSG in China
So you can eat monosodium glutamate this condiment at ease. However, Xiaobian still needs to be reminded that eating too much of anything will do more harm than good.
So even if monosodium glutamate is harmless, it should be enough. If you eat too much, it may induce dizziness, muscle spasm and other symptoms. And for children, or to eat less, so as not to affect their growth and development.
Do you have any other ideas about MSG? Welcome to comment area.