Too long not to look at the version
There is no harm
At best, it's a matter of sodium
Or the sodium content of MONOS is higher
Image source 丨pixabay
During the Spring Festival holiday, people who usually do not cook have more opportunities to cook. Faced with the many seasonings in the kitchen, some people questioned:
MSG and chicken essence are both chemicals, are they both harmful to the body?
Which is more harmful to the human body?
In fact, these two things are quite safe. Putting a little less, used instead of salt, can also reduce sodium intake.
Maybe the fund is more harmful
IS MSG a "chemical"?
If you say so, salt is also a chemical, and air is also a chemical... Chemistry is partly the decomposition and naming of naturally occurring substances.
For example, the chemical name of MONOS glutamate is called "sodium glutamate", which is present in many foods and natural environments. More than 100 years ago, a Japanese chemist named Kikusho Ikeda was fascinated by the deliciousness of the broth and extracted some crystals from the kelp soup to provide the "umami" taste of the broth.
This crystalline component was later called "sodium glutamate", and now it is fermented with carbohydrates as raw materials, and then it can be obtained through extraction, crystallization, drying and other processes. The fermentation process is essentially similar to the fermentation of soy sauce, vinegar and wine. MsG and other seasonings, there is no more natural difference, only who was discovered earlier.
National Standard for Food Safety MSG GB2720-2015
Taste delicate cancer?
This is also a rumor. The World Health Organization's International Agency for Research on Cancer has not published any conclusions on MSG. The Joint FAO/WHO Committee of Experts on Food Additives, as well as food regulatory agencies in the United States and the European Union, also consider MSG to be a safe food additive[1].
There are rumors that MSG produces sodium pyroglutamate at high temperatures, and there is neurotoxicity and the like, which is also unfounded. MSG will have a decrease in umami at temperatures that are too high, but it will not be toxic.
If you want to provide more umami with less MSG, you may wish to put MSG before leaving the pot.
What about chicken essence?
Is there a chicken in it?
As for chicken essence, the main ingredient is still monosodium glutamate. The picture below is the chicken essence ingredient list of three well-known brands, and all the ingredient lists, MSG is ranked first. Although chicken (powder) is also used, it is very low in the row and does not use too much.
Because there is no mandatory national standard for whether chicken meat should be used for chicken essence ingredients, even if there is no chicken in the product, it is reasonable.
Tastes better than "MSG"?
In addition to MONOS glutamate, chicken essence will also add some salt, fresh nucleotide substances, sugar and other spices, these ingredients are relatively safe, normal when the seasoning will not cause harm.
Nucleotides, such as fresh, are also found in natural foods such as mushrooms, which can make the umami taste of MSG more prominent. For example, studies have shown that when guanylate (a flavored nucleotide) is mixed with glutamate (monosodium glutamate) in a ratio of 12:88, it can present a umami taste of 9.1 times that of glutamate [2].
How to choose?
In short, the conclusion is that MSG and chicken essence are safe, and you can choose according to your needs.
Although foods rich in free glutamate such as mushrooms and tomatoes can form sodium glutamate with a little salt, from the perspective of convenience, stir-frying with a little MONOS glutamate and chicken essence can indeed have the effect of "opening and hanging".
The grand finale of the TV series "Son-in-law" is that the protagonist who travels through the past guides the industrial revolution by making MSG...
But note that with MSG and chicken essence, you don't need to add salt. Because there is also sodium in MSG and chicken essence (although it is less than in salt, it is still necessary to pay attention to the limit), and there is also a salty taste.
Too much sodium, it will have some effects on our blood pressure and cardiovascular and gastrointestinal health. We generally recommend a daily sodium intake of less than 2,000 mg, or less than 5 g of salt.
I personally have a habit of sprinkling chicken essence because it tastes better, and even I will use that kind of soup treasure, basically sautéing a pot of vegetables in half a box, which is about 2 grams of salt, which is easier to quantify and helps me limit my sodium intake.
bibliography
[1] Ronald Walker, John R. Lupien, The Safety Evaluation of Monosodium Glutamate, The Journal of Nutrition, Volume 130, Issue 4, April 2000, Pages 1049S–1052S, https://doi.org/10.1093/jn/130.4.1049S
[2] Cheng Yu,Sun Jin,Ye Xingqian,Lü Bingbing,Chu Yin,Chen Jianchu. Research Progress on Flavor Substances of Edible Mushrooms[j].Food Industry Science and Technology,2012,33(10):412-414.