Many food packaging and restaurants have advertised the use of MSG, because
MSG has always given the impression that it is a terrible substance that is
harmful to health and will cause "Chinese restaurant syndrome."
However, the bad name on the back of MSG is really smeared. Studies have shown
that MSG has nutritional value in addition to adding delicious food to the
dishes.
MSG is sodium glutamate (MSG), which is a combination of sodium and glutamic acid. Glutamate is an amino acid that is abundant in nature and is found in many everyday foods such as tomatoes, Parmesan cheese, mushrooms, and even breast milk. The body digests the natural glutamic acid in MSG and food in the same way, so why do people misunderstand this?
Everything starts with a letter to the editor of the New England Journal of Medicine in 1968. The person who wrote the letter described his general weakness, palpitations and numbness in his arms after eating Chinese food. The person said that these symptoms may come from some food he eats, including sodium, alcohol or MSG. The result of this letter is that the public linked these symptoms to a new condition called "Chinese Restaurant Syndrome."
Until the early 1990s, American scientists began to question the "Chinese restaurant syndrome" and whether Americans' fear of MSG was justified. Because many restaurants in China use MSG, why haven't they heard of "Chinese restaurant syndrome"? Americans will suffer MSG affects, while Chinese are not affected?
In the next 30 years, American scientists used scientific methods to conduct independent research, and finally got the answer, that is, there is no scientific evidence for the "Chinese Restaurant Syndrome". Just this year, the International Headache Society removed MSG from the list of headache factors.
There are still a lot of food labels that advertise "no MSG", but if you want to try it, nutritionist Tobi. Toby Amidor believes it is worth encouraging, because in addition to increasing the savory taste of the dishes, MSG can also reduce the use of salt.
MSG is sodium glutamate (MSG), which is a combination of sodium and glutamic acid. Glutamate is an amino acid that is abundant in nature and is found in many everyday foods such as tomatoes, Parmesan cheese, mushrooms, and even breast milk. The body digests the natural glutamic acid in MSG and food in the same way, so why do people misunderstand this?
Everything starts with a letter to the editor of the New England Journal of Medicine in 1968. The person who wrote the letter described his general weakness, palpitations and numbness in his arms after eating Chinese food. The person said that these symptoms may come from some food he eats, including sodium, alcohol or MSG. The result of this letter is that the public linked these symptoms to a new condition called "Chinese Restaurant Syndrome."
Until the early 1990s, American scientists began to question the "Chinese restaurant syndrome" and whether Americans' fear of MSG was justified. Because many restaurants in China use MSG, why haven't they heard of "Chinese restaurant syndrome"? Americans will suffer MSG affects, while Chinese are not affected?
In the next 30 years, American scientists used scientific methods to conduct independent research, and finally got the answer, that is, there is no scientific evidence for the "Chinese Restaurant Syndrome". Just this year, the International Headache Society removed MSG from the list of headache factors.
There are still a lot of food labels that advertise "no MSG", but if you want to try it, nutritionist Tobi. Toby Amidor believes it is worth encouraging, because in addition to increasing the savory taste of the dishes, MSG can also reduce the use of salt.
No comments:
Post a Comment