Relevant data show that the consumption of monosodium glutamate in China has dropped from 20 13 years1146,000 tons to nearly 800,000 tons per year. I have asked people around me why they don't eat monosodium glutamate. Most of the reasons are bad for their health. Others say that monosodium glutamate is the product of destroying dishes. For the sake of health, they don't want to add monosodium glutamate to their dishes. Are these all true?
The appearance of monosodium glutamate is like a transparent stick, which really looks like a product extracted from industry, but in fact monosodium glutamate is extracted from kelp by a Japanese biochemist, Dr. Ikeda. His research shows that this amino acid has a refreshing effect. Then Dr Ikeda used wheat and soybean as raw materials to obtain sodium glutamate through acid hydrolysis. At that time, 40 tons of wheat could produce a bottle of monosodium glutamate, which was very precious at that time. Because the preservation effect is very obvious, the market demand is expanding. In the 1960s, the production of monosodium glutamate began to shift to bacterial fermentation similar to that of crops, and its production process was very similar to that of wine and yogurt. This method saves time, trouble and money, and becomes the main way to extract monosodium glutamate. As a result, the price of monosodium glutamate has dropped and it has become a conventional seasoning. Walking into China's family, we can see from the raw materials and production technology of monosodium glutamate that no link has a great impact on human health. Then why did monosodium glutamate become a pest and its sales volume decreased greatly? Do you talk about monosodium glutamate discoloration?
As the saying goes, there are many people who are red. There have been rumors about monosodium glutamate since the 1960s, when it was a smash hit. At first, doctors had allergic symptoms every time they ate in a restaurant in China. He blamed it on putting monosodium glutamate in cooking and published this experience in a paper in the New England Journal of Medicine. Since then, a stone has stirred up a thousand waves, and people began to worry about the safety of monosodium glutamate, which even led to a big blow to Chinese food abroad. Then, foreign Chinese restaurants were forced to add a statement not to add monosodium glutamate to their dishes. The information that monosodium glutamate will affect human health is getting stronger and stronger, and even it will be converted into pyroglutamic acid during cooking, which makes the public's misunderstanding of monosodium glutamate increase day by day.
The results show that sodium pyroglutamate does react without heating at 100℃/hour, but only 0.6% monosodium glutamate will produce sodium pyroglutamate. Sodium pyroglutamate sounds terrible. In fact, it is non-toxic and carcinogenic, and poses no threat to the human body. However, it is worth noting that monosodium glutamate contains sodium ions, and excessive intake of sodium ions will lead to increased blood pressure, diabetes and osteoporosis. When using monosodium glutamate, avoid excessive intake of sodium ions, and the elderly with diseases such as hypertension and kidney disease should eat less to avoid aggravating the condition.
In recent years, monosodium glutamate has been on the road to rumors, but many people have given up monosodium glutamate with an attitude of preferring to believe it, but not believing it. Moreover, during the downturn of monosodium glutamate, a product called chicken essence appeared. This condiment not only looks healthy, but also has the ability to defeat the enemy without fighting. Many families use chicken essence instead of monosodium glutamate, but the main component of chicken essence is monosodium glutamate. In a word, monosodium glutamate is harmless to our health as long as it is eaten in moderation. Don't believe the rumor that monosodium glutamate is bad.