It is said that it is not good to eat too much MSG. But isn t MSG extracted from grains?

MSG: The daily intake of MSG per person should not exceed 6 grams, which is harmful and not beneficial.

MSG contains sodium, and excessive intake can lead to high blood pressure. The elderly are particularly sensitive to sodium intake, so the elderly and people with diseases such as high blood pressure, kidney disease, and edema should eat less MSG.

When too much monosodium glutamate is consumed, exceeding the body's metabolic capacity, it will even lead to an increase in the level of glutamate in the blood, limiting the body's utilization of essential minerals such as calcium, magnesium, and copper. In particular, glutamate can combine with zinc in the blood to produce zinc glutamate that cannot be used and be excreted from the body, resulting in zinc deficiency in the human body, and zinc is an important nutrient for the physical and mental development of infants and young children. The WHO stipulates that MSG is prohibited in the food of children under 1 year old, and it is also stipulated that MSG shall not be added to the food of children under 12 years old, so parents should let their children eat more natural umami food.

In addition, recent studies have suggested that long-term excessive consumption of MSG may lead to thinning of the retina, vision loss, and even blindness.

By the way, the essence of chicken that has appeared on the market in recent years is not extracted from chickens, it is made by adding nucleotides that help freshness on the basis of monosodium glutamate. Because the nucleotides have the umami taste of chicken, they are called chicken essence. From a health point of view, chicken essence is also non-toxic and harmless to the human body.

Scientific consumption of monosodium glutamate, the following should also be done in cooking:

1.For dishes cooked in stock, it is not necessary to use MSG. Because the broth itself has the characteristics of freshness, aroma and clearness, the use of monosodium glutamate will mask the original taste, and the taste of the dish is nondescript.

2.For acidic dishes, such as sweet and sour, vinegared vegetables, etc., monosodium glutamate should not be used. Because monosodium glutamate is not easily dissolved in an acidic environment, the greater the acidity, the lower the solubility, and the worse the effect of umami.

3.MSG should not be used in dishes containing alkaline raw materials, because MSG will synthesize disodium glutamate when exposed to alkali, resulting in ammonia odor.

4.The dosage should be mastered when using monosodium glutamate, if the amount is too much, it will produce a bitter and astringent strange taste in the dish, resulting in the opposite effect, and each dish should not exceed milligrams.

5.MSG is used for cooking, which should be added when the pot is raised. Because at high temperatures, monosodium glutamate will decompose into sodium pyroglutamate, that is, dehydrated monosodium glutamate, which not only does not have umami, but also produces toxins that harm the human body.

If you eat too much, you will also get high blood pressure, and monosodium glutamate is also a kind of sodium salt, and eating too much will also burden the heart, especially the elderly. In the United States, there are cases of heart disease induced by eating Chinese food because of heavy MSG. In addition, excessive MSG affects the absorption of calcium, magnesium, etc., and combines with zinc to produce a product that cannot be used and excreted from the body.

Consuming too much MSG can also damage eyesight.

MSG is mainly for freshness, and there is no other nutrition The gills of fish are from the fish, can you eat it.

MSG is usually extracted and refined after microbial fermentation of rice, corn, wheat, sweet potato and other food crops, which can be made from proteins such as wheat gluten, or made of pyroglutamic acid contained in starch or beet molasses, and can also be synthesized by chemical methods, its main ingredient is sodium glutamate, which is a must-have umami seasoning at home.

The initial industrial production of monosodium glutamate in China is to use gluten or soybean meal as raw materials, and the method of acid hydrolysis is used to produce monosodium glutamate, which consumes a lot of energy, has high cost, high labor intensity, high requirements for equipment, and requires acid and alkali resistant equipment, which was produced by this method before 1965. With the development of society, it has withdrawn from the stage of history.

With the progress of science and the application of microbial technology in the food industry, the production of monosodium glutamate has undergone revolutionary changes. Since 1965, most of China's monosodium glutamate industry has been produced by fermentation, and the hydrolysis of protein and the synthesis of propylene cracked by petroleum are less used.

Extraction of modern monosodium glutamate:

The methods of glutamic acid extraction include isoelectric point method, ion exchange method, metal salt method, hydrochloric acid hydrolysis isoelectric point method, ion exchange membrane electrodialysis method, etc. After extraction, it is refined to obtain monosodium glutamate that meets international standards. The finished product is a colorless or white columnar crystalline powder.

Soluble in water, slightly soluble in alcohol, stable to light and heat.

It has a strong meat umami taste, and its umami can still be tasted when diluted 3000 times. Combined with table salt, it can enhance its umami effect, and adding grams of monosodium glutamate with 1 gram of table salt has the best flavor effect; When used in combination with inosinate and guanylate, it can increase the umami taste by 4-6 times. Strong monosodium glutamate is mixed with the above substances.

It is suitable for household, catering and food processing industries, and the general dosage is:

At present, MSG is extracted from coal tar and belongs to the coal chemical industry. Any flavor can be synthetic. Commonly used monosodium glutamate (monosodium glutamate) is a relatively safe chemical food additive. After all, the whole world uses it.

MSG is generally extracted and refined after microbial fermentation of rice, corn, wheat, sweet potato and other food crops, which can be made of wheat gluten and other proteins, or made of pyroglutamic acid contained in starch or beet molasses, and can also be synthesized by chemical methods, its main ingredient is monosodium glutamate, which is a must-have umami seasoning at home.

MSG is generally a fresh condiment commonly prepared at home, stir-frying, making soup when adding an appropriate amount of MSG can make the dish more delicious, Wang dry essence can be made of wheat gluten and other proteins as raw materials, can also be made of starch or beet sugar trapped in the cave honey contained in pyroglutamate, can also be synthesized by chemical methods. Due to the lack of a comprehensive and scientific understanding of the nutritional characteristics of monosodium glutamate, it is believed that monosodium glutamate is not nutritious and even harmful to the human body. It has been scientifically proven that monosodium glutamate can be completely digested and absorbed after entering the human body, and participate in normal metabolism without deposition.

Edible monosodium glutamate can not only play a role in seasoning and increasing appetite, but also supplement certain nutrients in the human body.

Although monosodium glutamate is not harmful to the human body, it should not be eaten too much every day, there is a peak between the concentration of monosodium glutamate and umami, the concentration is insufficient, and the umami is not strong; The concentration is excessive, and the taste is not good. It can be seen that MSG is not added more than the umami. Although MSG itself is harmless to the human body, excessive consumption can hinder the balance of amino acids in the body, and even allergies may occur.

Therefore, the amount of monosodium glutamate used should depend on each person's adaptability to monosodium glutamate and the type of food.

It is mainly because of the substance sodium in monosodium glutamate, and excessive sodium intake can cause cardiovascular disease.

Because there are some ingredients in MSG that can cause dizziness and nausea, and even affect neurotransmitters, it is also quite bad.

People feel that MSG contains chemicals and that eating too much will damage the body, coupled with rumors uploaded on the Internet that MSG is harmful to the body, so people have a bad impression of MSG.

MSG is generally extracted and refined with rice, corn, sweet potatoes and other food crops after microbial fermentation, and wheat bran protein can be obtained as raw materials, and can also be made into starch or coke contained in beet molasses glutamate, which can still be chemically synthesized, the main component is monosodium glutamate, and the light taste is a must-have condiment at home.

MSG is generally a common condiment in the home. Stir-frying vegetables and soups, adding MSG to dishes can make dishes even more delicious. It can be made from proteins such as wheat bran, or from starch or glutamate coke contained in beet molasses.

Due to the lack of comprehensive and scientific understanding of the nutritional characteristics of monosodium glutamate, monosodium glutamate is considered to be non-nutritious and even harmful to the human body. It has been scientifically proven that monosodium glutamate can be completely digested and absorbed after entering the human body, and participates in normal metabolism without deposition. Edible monosodium glutamate can not only play a role in seasoning and appetite, but also supplement certain nutrients in the human body.

Although MSG is harmless to the human body, it should not be consumed too much every day. There is a spike between the concentration of MSG and umami. If the concentration is not enough, the umami taste is not strong.

Concentration is too much and taste is poor. It can be seen that the more MSG is added, the stronger the umami taste. Although MSG itself is harmless to humans, excessive consumption can interfere with the balance of amino acids in the body and even allergies.

Therefore, the dosage of monosodium glutamate should be determined according to each person's adaptability to monosodium glutamate and food types.

In fact, proper use of MSG does not produce carcinogens. Only when monosodium glutamate is heated in a high temperature environment above 100 degrees Celsius will it change monosodium glutamate and cause cancer. MSG is heated at 100 for half an hour, and only the MSG produces burnt MSG, which has little effect on the human body.

The body absorbs this carcinogen and it is extremely difficult to excrete it, so it can cause the accumulation of carcinogens and lead to the occurrence of cancer. If you consume too much MSG, even if it is heated correctly, there is a risk of stomach cancer.

High temperature is not carcinogenic, the possibility of conversion into carcinogens is relatively small, most of the monosodium glutamate is made from rice, wheat, corn and other grains.

Yes, eat more monosodium glutamate, it is easy to cause cancer, the shape is extracted from corn, rice and other grains, and the method of microbial refining is adopted.

It is probably extracted from rice, corn, and wheat and then slowly fermented. If you eat MSG at high temperatures all the time, it will really cause cancer.