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As a former doctor, I have seen countless patients and learned something about their eating habits. Did you know that when stir-frying at home, the common bottle of oyster sauce and monosodium glutamate, although it can instantly enhance the taste of food, can also be a hidden health hazard?
Oyster sauce, which is an extract of oysters, is added with sugar, salt, and some preservatives. But oyster sauce is very high in sodium, and too much sodium is a burden on cardiovascular health, especially for those who already have a predisposition to high blood pressure.
MSG, which is a taste enhancer, the main ingredient of which is monosodium glutamate. Although monosodium glutamate itself is not carcinogenic, excessive intake of MSG can affect the neurotransmitters in the brain, which may cause headaches, palpitations, muscle aches and other uncomfortable reactions. Especially when used without moderation, it is easy to exceed the normal needs of the human body.
Many housewives, in their daily cooking, may unconsciously add more oyster sauce and MSG in order to make their family members praise the deliciousness of their meals. Over time, the whole family may exceed their sodium and glutamate intake. Especially without reading the label in detail, it can be difficult to realize that you are at risk to your health.
Oyster sauce and MSG can indeed enhance the taste of food in a short period of time, but the price of health is something that we need to consider carefully. Through scientific cooking methods and knowledge of the ingredients themselves, it is completely possible to reduce the use of these condiments without sacrificing the deliciousness of the food.
The next time you pick up that bottle of oyster sauce or MSG, think about it: Is this little spoonful worth it? What are the other ways in which natural spices and herbs can be used to enhance the flavor of food while keeping dishes healthy and nutritious? This is something that everyone who cares about the health of their family should consider.
When it comes to people with cancer and their eating habits, one point may come as a surprise: those who regularly consume oyster sauce and MSG may unknowingly accelerate the development of certain underlying health problems, including cancer.
Condiments such as oyster sauce and monosodium glutamate are widely used, and while they enhance the taste of food, they may also quietly increase carcinogens in our bodies.
Especially in the process of high-temperature cooking, the high salt and preservative components in oyster sauce may change to form harmful substances that we don't know much about; Similarly, monosodium glutamate, its main ingredient, may also be transformed into compounds that are harmful to the body if it is used improperly.
It should not be overlooked that there is a potential link between excessive intake of these food additives and chronic inflammation. The long-term chronic inflammatory environment promotes the formation and spread of cancer cells. Some chemicals in oyster sauce and MSG, such as sodium and glutamate, may promote an inflammatory response in the body, thus providing a more favourable environment for cancer to develop.
In addition, unreasonable dietary habits, especially excessive intake of oyster sauce and monosodium glutamate, may disrupt the balance of intestinal microbes, affect their diversity and function, thereby indirectly affecting the body's immune function and disease resistance, and increasing the risk of cancer.
Consumers of oyster sauce and MSG often overlook the fact that the use of these condiments reduces their perception and appreciation of the taste of the food raw material itself.
This taste paralysis may lead to a preference for processed or low-quality foods when choosing ingredients, which often contain more chemical additives and preservatives, which also indirectly increases the risk of cancer.
Reducing the use of oyster sauce and MSG not only reduces the immediate health risks, but also helps us regain sensitivity and appreciation for natural foods, which has a long-term positive impact on promoting overall healthy eating habits and reducing the risk of chronic diseases such as cancer.
By understanding the potential health risks that oyster sauce and MSG can pose, we can be more conscious about how much we use them, thus protecting our health while enjoying our food. This balanced diet is one of the most effective strategies in the fight against cancer and other chronic diseases.
When it comes to healthy eating and cooking, we often hear advice on how to cook food and how to choose healthy ingredients. One perspective on healthy eating that may surprise you is how to minimize potentially harmful substances in food while increasing its nutritional value by tweaking our cooking techniques and ingredient choices.
The effect of cooking methods on the nutrition of food. While traditional cooking methods such as frying, frying, and roasting can make food very palatable, high-temperature cooking often produces some potential carcinogens, such as acrylamide and polycyclic aromatic hydrocarbons.
These substances are formed during food preparation due to high temperatures, especially in fried foods. Choosing healthier cooking can reduce the production of harmful substances and better retain nutrients in food.
The use of natural seasonings is also an important aspect of a healthy diet. Many people are accustomed to using large amounts of oyster sauce and MSG when cooking to add flavor, but these products tend to be high in sodium and artificial additives.
We can choose to use natural flavors and herbs such as ginger, garlic, coriander, and basil, which not only enhance the flavor of the food, but also contain a variety of beneficial compounds such as anti-inflammatory curcumin and antibacterial allicin.
I would like to mention the pairing of food. The right combination of ingredients can not only enhance the colour and flavour of the table, but also complement each other nutritionally, for example, vitamin C can help with the absorption of iron, which is commonly found in citrus fruits, and iron, which is found in leafy greens and red meat.
Such a scientific combination of ingredients can help us make more effective use of nutrients in food and promote good health.
Healthy cooking and eating isn't just about what ingredients we choose, it's also about how we handle and pair them.
By using low-temperature cooking, choosing all-natural ingredients, using natural flavorings, and scientifically pairing food, we can not only enjoy the delicious food, but also ensure that the food is maximized in nutrients, while reducing the risk of chronic diseases. This way of eating is undoubtedly a good way to deal with the health challenges of modern life.
What do you think about oil-consuming MSG? Welcome to discuss in the comment area!
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[1] Zhang Jiayuan, Liu Li, Zhou Yuqiu. Research Progress on Cancer Symptom Help-Seeking Behavior in Cancer Patients, Chinese Journal of Cancer Prevention and Control, 2024-6