This seasoning is toxic and carcinogenic after heating? You may have been deceived for too many years...

In recent years, MSG has disappeared from many people’s kitchens. Young people and old people alike choose to eat less or no MSG, fearing that “MSG is harmful to the body”. But is this really the case?

01

Does MSG really cause cancer after heating?

People believe that "MSG causes cancer" is mainly due to rumors at the time that "monosodium glutamate produced when MSG is heated is harmful to the human body."

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The chemical name of MSG is monosodium glutamate, although a small amount of monosodium glutamate will be converted into pyrosodium glutamate when cooked at high temperature for too long.

But this proportion is very small, and sodium pyroglutamate is safe for the human body. It is not only extremely low in toxicity, but also non-carcinogenic.

Prolonged high temperature production of pyroglutamate will only make MSG lose its umami flavor and affect its flavor-enhancing effect, so some product introductions will prompt "add MSG before serving."

02

Will eating too much MSG really cause zinc deficiency?

There is currently no data showing that monosodium glutamate can cause zinc deficiency.

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It is said online that "after being absorbed by the human body, the sodium glutamate contained in MSG will combine with zinc in the blood and be converted into zinc glutamate, which is directly excreted from the body, so eating too much MSG will lead to zinc deficiency."

It is understood that zinc glutamate itself was developed for use as a zinc supplement. There is some evidence that zinc glutamate has a higher bioavailability than zinc gluconate, the most common form on the market, which is contrary to rumors.

In other words, zinc glutamate not only does not cause "zinc deficiency", but may also be a good "zinc supplement" material.

03

Is MSG really synthesized by chemical industry?

The National Food Safety Standard for Monosodium Glutamate (GB 2720-2015) states:

MSG is a white crystalline or powdered condiment with a special umami flavor made from carbohydrates (such as starch, corn, molasses and other sugars) through fermentation, extraction, neutralization, crystallization, separation and drying by microorganisms (such as Corynebacterium glutamicum).

From a technological point of view, MSG is not a chemical synthetic product; rather, it is made from grains through fermentation and purification, with a manufacturing process similar to that of rice wine and aged vinegar. It is a safe substance in itself.

The main ingredient of MSG is monosodium glutamate. The "Standard for the Use of Food Additives" (GB 2760-2014) stipulates that monosodium glutamate is a flavor enhancer that can be used in various foods in appropriate amounts according to production needs.

04

Is chicken stock really healthier than MSG?

Amid rumors that "MSG is unhealthy", some people in the circle turned to "healthier" chicken essence.

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But in fact, as a compound seasoning, one of the main ingredients of chicken essence is MSG (monosodium glutamate), and food additives such as salt, sugar, and nucleotides are added to make the flavor-enhancing effect more obvious.

Therefore, there is no question of who is healthier than who. Friends in the circle can consume in moderation according to their needs.

05

Is there really nothing wrong with MSG?

Eating too much of anything can be harmful, and the biggest problem with MSG is that it contains sodium.

We all know that "excessive sodium intake will increase blood pressure". MSG is the sodium salt of glutamate. Like salt, it contains more sodium. Of course, eating too much will be harmful to health.

In addition, monosodium glutamate is contained in MSG, and other kitchen seasonings (such as chicken essence, soy sauce, oyster sauce, etc.) also contain this ingredient.

Therefore, if you use multiple seasonings at the same time, it is more likely to cause excessive sodium intake, leading to adverse reactions.

06

What is the correct way to open MSG?

1. These people should be careful when eating MSG

The elderly and people suffering from hypertension, kidney disease, edema and other diseases should reduce their intake of MSG and salt, mainly controlling their sodium intake.

2. You don’t need to add MSG when stir-frying meat dishes

Meat naturally contains glutamate, which, when combined with the salt in dishes and heated, naturally produces monosodium glutamate, the main ingredient of MSG.

In addition to meat, there is no need to add MSG to other foods with umami flavor, such as eggs, mushrooms, wild rice stems, seafood, etc.

3. Don’t add MSG to cold dishes

Because MSG can only fully exert its flavor-enhancing effect when the temperature is between 80℃ and 100℃.

However, the temperature of cold dishes is relatively low, so MSG has difficulty taking effect and may even stick directly to the raw materials.

If you must add MSG when making cold dishes, it is better to dissolve the MSG in a small amount of hot water and then mix it into the cold dishes.

4. It is not recommended to add MSG to dishes with vinegar

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Because MSG is not easily soluble in an acidic environment, and the greater the acidity, the lower the solubility and the worse the umami effect.

Therefore, it is not recommended to add MSG to dishes with strong sour taste, such as sweet and sour pork tenderloin and braised cabbage with vinegar.

5. Be sure to add MSG before serving

It is best to add MSG before serving. If MSG is heated at over 120°C for a long time, it will produce pyroglutamate which has no umami taste and affect the flavor-enhancing effect.

6. Remember to balance your intake of MSG and salt

The "Dietary Guidelines for Chinese Residents (2022)" recommends a light diet, eating less high-salt foods, and that adults should not consume more than 5 g of salt per day; the reference intake of the macronutrient sodium ion is 1.5 g/day.

The sodium glutamate in MSG contains sodium and has a high sodium content. Friends in the circle should adjust the amount of salt and MSG added according to their own taste to avoid excessive intake of sodium ions which may induce cardiovascular and cerebrovascular diseases.

Review: Li Nannan Director of Hunan Science Writers Association Deputy Director of Research and Publicity Department of Hunan Science and Technology Association Second-level Researcher Chinese Science Writer (Medical)

Source: CCTV Life Circle

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