Fresh is the first pursuit of people when cooking. Therefore, the convenience of MSG, which can obviously improve the seasoning, becomes a must-have for every household in the kitchen. MSG has a history of nearly one hundred years in China. It is one of the most thoroughly studied food additives in the world, but it is also one of the most “flavored†seasonings.
All kinds of prejudiced MSG
Studies have claimed that excessive intake may cause gastric cancer and other internal visceral diseases. However, according to a 1992 investigation by the US Food and Drug Administration, only some people had an allergic reaction to monosodium glutamate; they also used white mice for testing and found that only part of the white rats had monosodium glutamate and had cancer cells and tumors.
In the above studies, it was found that when the temperature exceeds 100°C, monosodium glutamate is produced as a carcinogen by monosodium glutamate; in rats, it was found that eating large doses of monosodium glutamate (a food with a content of 20% monosodium glutamate for 6 months) would make Retinal thinning 75% and so on. The unfavorable arguments for monosodium glutamate have caused the Chinese cuisine, whose main feature is the refreshment of monosodium glutamate, to be severely neglected internationally. Some Western governments have even required hotels to post warning signs “MSG is used in our food production†issued by the public health department at the entrance of the entrance of the restaurant, or a statement “MSG may cause allergies†on the menu to warn customers .
However, experts say that glutamic acid is an ordinary amino acid, which is extremely important for human protein reconstitution, repair and growth. Adults can produce up to 50 mg of glutamic acid per day. Many foods contain glutamic acid. Generally speaking, animals have high protein content in foods, and their glutamate content is high. In plant proteins, glutamic acid content is also quite a few. Free glutamic acid is more widely found in tomatoes, cheeses, beans, mushrooms, shrimps and other foods, and increases with the maturity of foods, making food taste more delicious.
According to nutrition experts, glutamic acid is widely found in various natural foods and is an important part of natural food proteins. For example, grapes, tomatoes, and other natural fruits and vegetables that are widely consumed in people's daily lives contain amino acid sodium. Consumers all over the world consume a certain amount of glutamate every day from various natural foods. Among them, Europeans and Americans absorb more glutamate from natural food than Chinese, so the intake of glutamate in the Chinese diet The amount should be much less than Westerners. For example, Italian foods are heavily seasoned with concentrated ketchup. Although monosodium glutamate is not released, the content of MSG is much higher than that of Chinese food. Nowadays, the whole world uses fermentation to produce monosodium glutamate. The raw materials for producing monosodium glutamate by fermentation are basically natural substances such as starch, sugar, acetic acid, molasses, etc. Therefore, MSG is not a chemical synthesis product.
Cooking does not generate pyroglutamic acid
As for cooking, whether MSG can be used at high temperatures has been different for many years. According to nutrition experts, only 0.3% of MSG produces pyroglutamic acid after being heated at 100°C for half an hour, and 0.6% of MSG produces pyroglutamic acid only after heating for one hour. Its impact on the human body is minimal. In fact, foods such as eggs and tomatoes are rich in glutamic acid. If pyroglutamic acid is harmful to the human body, then all foods cannot be boiled and cannot be boiled, not to fry and fry. In fact, MSG should also be added immediately after the dish is cooked and extinguished, because it can also better maintain the umami taste of MSG. In this case, pyroglutamic acid is even less likely to occur.
Regarding the use of monosodium glutamate content of 20% of the food continuous feeding for 6 months, the mouse's retina will become thinner by 75%, but in fact eating fruit weight to eat monosodium glutamate, is this possible? If white rats are fed with such a large dose of salt, the white rat will become a "salty rat." Should this also lead to the conclusion that salt is harmful? Any food overeating can lead to adverse reactions, such as vitamins.
International cancellation of the use of MSG restrictions
It is understood that over the past few decades, authoritative research institutions and universities in the world have done a lot of scientific research on sodium glutamate, and came to the same conclusion: The human body ingests MSG in food. safe. Monosodium glutamate (MSG) is an important nutrient required by the human body. It is a natural substance that exists in human food and the body itself. The human body consumes MSG, which can be completely digested, absorbed, and undergo normal physiological metabolism. China's Ministry of Health does not specify the maximum amount of MSG to use. Enterprises can use it in accordance with production needs.
Although it has been confirmed that the possibility of monosodium glutamate being carcinogenic is very small, improper use of it may cause adverse effects, which will cause MSG to lose its flavor or cause adverse effects on human health. To do this, please note the following points when using MSG:
One bogey: high temperature use
When cooking dishes, if MSG is put into the dishes when the temperature is high, chemical changes will occur, turning MSG into pyroglutamic acid sodium. In this way, not only can not play a role in flavor, but will produce a slight toxin, adverse to human health. Scientific experiments have shown that MSG has the best solubility at 70°C-90°C.
Therefore, the best time to launch MSG is when the dishes are going to be pancaked. If the dishes need to be weighed, MSG should be placed before the harvest. According to the principle that high temperatures should not be released by MSG, you don’t need to add MSG when sizing.
Second bogey: low temperature use
When the temperature is low, MSG does not dissolve easily. If you want to eat vegetables, you need to put MSG when you can put the MSG with warm water, let cool and pour on cold dishes.
Three bogey: for alkaline foods
In alkaline solutions, MSG changes chemically, producing a disodium glutamate with a bad odor. So don't use MSG when cooking alkaline foods. If salmon is made with alkali, MSG cannot be added.
Four bogey: For acidic foods
Monosodium glutamate is not easily dissolved in acidic dishes. The higher the acidity, the less soluble it is and the worse the effect is.
Five bogey: for sweet dishes
All sweet dishes such as "ice sugar lotus" and "tomato shrimp" should not add MSG. Beet MSG is very unpalatable, destroying both umami and sweetness.
Six bogey: overdose
Excessive MSG produces a salty, non-salty, non-astringent, and non-astringent taste. Using MSG is not always better. Under normal circumstances, the consumption of MSG per person per day should not exceed 6 grams, otherwise it may produce headaches, nausea, fever and other symptoms of excessive consumption of MSG may also lead to high blood sugar. Older people and patients with high blood pressure, nephritis, edema, etc. should be careful to eat.
Seven bogey: used to stir yellow vegetables
Fried yellow vegetables are scrambled eggs. The egg itself contains many glutamic acid. When scrambled eggs, some salt must be put in. The main ingredient of salt is sodium chloride. After heating, glutamic acid and sodium chloride will produce new substances. Sodium, the main ingredient of MSG, makes the egg a very pure umami. Scrambled eggs and MSG are as good as painting, adding more but not the United States.
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