MSG is a 'chemical' that causes cancer when heated? People who dare not eat MSG should watch it

The cooking process of many delicacies is inseparable from the blessing of some fresh substances. There are many products on the market that can improve freshness, such as chicken essence, monosodium glutamate, oyster sauce, etc., all of which have a relatively high appearance rate . People think that MSG can't be eaten, what is the real fact?

1. Is MSG a "chemical substance"?

If MSG is a chemical substance, in fact, the salt we eat is also a chemical substance, and a chemical substance may just be another name for a certain substance.

The main component of monosodium glutamate is sodium glutamate , which is found in many foods. It is mainly a fresh substance obtained by fermentation, extraction, crystallization and drying of carbohydrates. In fact, this fermentation process is related to vinegar. The fermentation process of , soy sauce, wine, etc. is similar.

Second, MSG will cause cancer after heating?

There are rumors that monosodium glutamate produces carcinogenic sodium pyroglutamate after heating, which is neurotoxic to the human body. There is no scientific basis for this statement. It is recommended not to blindly believe it and spread it casually.

The content of sodium glutamate in monosodium glutamate is 80%-90%. During high-temperature cooking, a small part of it will be converted into sodium pyroglutamate, but it is very small, and it has little effect on the human body , although it is recommended to cook before serving. Put MSG, but it does not mean that high temperature will cause cancer.

Previously , the World Health Organization's joint organization of food additives experts , after many evaluations, has changed the safe intake of monosodium glutamate to no restrictions, so it is still very safe to eat monosodium glutamate.

3. Some dishes are not recommended to add MSG

Although monosodium glutamate has a good effect of improving freshness, not all dishes are suitable for adding monosodium glutamate. Nutritionist Wang Silu suggests that it is best not to add monosodium glutamate to the following dishes.

1. Dishes with added "sugar"

It is not recommended to add MSG to sweet dishes. If MSG is added to this type of cuisine, it will not only not have the effect of improving the freshness, but may also cause the sweetness to be suppressed. Generally, monosodium glutamate is mostly used in some savory dishes. Salty dishes contain sodium ions, which complement each other with monosodium glutamate, and the effect of improving freshness will be better.

2. Ingredient with "vinegar"

After adding condiment vinegar to dishes, if monosodium glutamate is added, disodium glutamate may be produced, resulting in abnormally sour dishes and poor taste and experience.

3. Dishes with umami

Dishes with their own umami taste themselves are very fresh. If you add MSG, it is likely to affect the taste. Therefore, such as meat dishes, dishes containing mushrooms, eggs, etc., do not add MSG when cooking, otherwise it may be lead to poor taste.

Previously, there were rumors that MSG was harmful to human beings, and that MSG would cause cancer when heated. In fact, there is no scientific basis for such a statement. The World Health Organization has set the intake of MSG as no restriction , and normal consumption is generally safe. . However, it is recommended not to add monosodium glutamate in sweet dishes, ingredients with vinegar, and ingredients with their own umami flavor, which will make the taste worse.

References:

[1] Which one of "chicken essence" and "monosodium glutamate" is more harmful to the body? .Nutritionist Gu Zhongyi.2021-03-30

[2] Will eating too much MSG cause cancer? .China Food News official platform.2021-09-24

Reproduction is prohibited without the author's permission