The "stigmatized" MSG is even healthier than the essence of chicken
Do you still have MSG in your kitchen?
I don't know when MSG disappeared in many households.
Eating too much MSG will cause hair loss, osteoporosis, and even cancer?
The "stigmatized" MSG is actually very wronged.
01
Is MSG bad for health?
Nothing.
The review of the U.S. FDA, THE AMERICAN MEDICAL ASSOCIATION, THE Food and Agriculture Organization of the United Nations and the World Health Organization's Joint Expert Group on Food Additives said that there is no certain restriction on the use of monosodium glutamate in food, and there is no need to worry about its safety.
The main component of monosodium glutamate is sodium glutamate, which can be converted into glutamic acid, glutamine and tyrosine after entering the human body, which are one of the important building blocks of human protein.
96% of the glutamate in monosodium glutamate can be absorbed by the body to form proteins in human tissues.
02
How did MSG come about?
Monosodium glutamate is obtained by microbial fermentation of rice, corn, wheat, sweet potato and other food crops and then extracted and refined.
MSG mainly stimulates specific taste receptors on the taste buds of the tongue to bring taste sensations. This sense of taste is known as "umami".
Glutamate is found in foods such as tomatoes, fermented soy products, yeast extracts, certain cheeses, soy sauce, etc.
Animals have naturally occurring glutamate, also known as monosodium glutamate, which is why meat tastes fresher and has a stronger flavor, while vegetables are lighter.
02
What is the difference between MSG and Essence of Chicken?
Essence of chicken is a compound condiment, the main ingredients are monosodium glutamate (40% content) and salt.
In addition, there are small amounts of freshness aids nucleotides, chicken extracts, starches, bulking agents, flavors, pigments, etc.
It can be seen that monosodium glutamate is a simple monosodium glutamate, while chicken essence is a complex version of monosodium glutamate, and there is no difference in essence. There is also no scientific basis for the claim that chicken bouillon is safer and healthier than MSG.
04
How do you put MSG when cooking?
If you eat too much MSG, you often feel thirsty, because MSG contains sodium, but because MSG is not salty, it is easy to overeat.
The sodium content of 5 grams of monosodium glutamate is equivalent to the sodium content of 1 gram of salt. If you have already put a lot of MSG in the dish, you should put as little salt as possible.
The optimal solubility temperature of monosodium glutamate is 70ยฐC~90ยฐC.
It is best to add MSG when it comes out of the pot, so that it does not destroy MSG, and so that MSG can quickly dissolve in the soup and produce umami.
There is no need to add MSG to dishes that contain a lot of monosodium glutamate and have an umami flavor (such as scrambled eggs, stewed dishes with chicken or seafood). Not only is it wasteful, but it also affects the natural umami taste.
References:
1.https://www.cas.cn/kxcb/kpwz/201408/t20140827_4193033.shtml
2.http://book.foodmate.net/wiki/%E8%B0%B7%E6%B0%A8%E9%85%B8%E9%92%A040827_4193033.shtml