In the past, monosodium glutamate was often thought to cause discomfort such as thirst and “Chinese restaurant syndrome”, but dietitians said that it was actually caused by excessive intake of “sodium”. (Schematic diagram / taken from pexels)
Modern people live a busy life, and many people always go out for three meals. When ordering, they often tell the boss “don’t add MSG”, which makes the store and food often advertise “absolutely no MSG”, and no MSG seems to be a guarantee of health. In this regard, nutritionist Wu Yingcheng said that in the past, MSG was often thought to cause discomfort such as thirst and “Chinese restaurant syndrome”, but it was actually caused by excessive intake of “sodium”.
Wu Yingcheng was inIGThe main component of monosodium glutamate is sodium glutamate (monosodium glutamate; MSG), also known as sodium glutamate or sodium glutamate, which is a sodium salt of amino acid, has a unique umami taste, and is a flavoring agent. Food additives, many natural foods contain sodium glutamate, such as tomatoes, cheese or dairy products, mushrooms, corn, meat, etc., which is why the soup with these ingredients is umami.
Wu Yingcheng pointed out that according to the research, even if the food does not add MSG at all, about 20 grams of sodium glutamate will be ingested in the normal diet every day. Therefore, the focus is not on adding MSG, but on excessive sodium intake. In fact, MSG is a relatively simple ingredient. Seasoning, many people think that monosodium glutamate is a chemical additive, and instead of monosodium glutamate, chicken soup, chicken powder, bonito powder, etc., but carefully look at the food label, this kind of flavor seasoning is actually made of monosodium glutamate and nucleotides. , and not more natural.
Wu Yingcheng said that in the past, monosodium glutamate was often thought to cause discomfort such as thirst and “Chinese restaurant syndrome”, but it was actually caused by excessive intake of “sodium”; salt (sodium chloride) and monosodium glutamate (sodium glutamate) All contain sodium, and MSG contains 13% sodium (about 1/3 of salt), so adding MSG when cooking should reduce the amount of salt.
She reminded that although moderate intake of MSG is harmless, some people who need to limit their sodium intake, such as patients with cardiovascular disease, hypertension, and kidney disease, still need to reduce the use of MSG and salt in their diets to reduce sodium intake.