What harm does monosodium glutamate do to human body? What is the difference between chicken essence and chicken essence?

Excessive intake of monosodium glutamate is a vision killer, which will lead to the decrease of protein -3 and make the growth of eye axis out of control. MSG can also reduce taurine in human body and affect the development of retina, and even some people will have temporary blurred vision after eating MSG.

Eating too much monosodium glutamate is harmful to your health. Many people are used to putting monosodium glutamate when cooking. However, according to a recent survey in Taiwan Province Province, about 30% people suffer from lethargy and anxiety due to excessive intake of monosodium glutamate. The main component of monosodium glutamate is sodium glutamate, which can be decomposed into glutamic acid during digestion, and the latter is converted into an inhibitory neurotransmitter by enzyme catalysis in brain tissue. When monosodium glutamate is ingested too much, this inhibitory neurotransmitter will inhibit various nerve functions in the human body, resulting in a series of symptoms such as dizziness, headache, drowsiness and muscle spasm. Some people will be anxious and flustered; Some people with sensitive physique may even feel sore bones and muscles. In addition, excessive inhibitory neurotransmitters can also inhibit the secretion of thyroid stimulating hormone in human hypothalamus, thus hindering the development of bones, especially for children. Eating too much monosodium glutamate often makes you thirsty. This is because monosodium glutamate contains sodium, and excessive intake will lead to high blood pressure. People over the age of 60 are particularly sensitive to sodium intake, so the elderly and people suffering from diseases such as hypertension, kidney disease and edema should especially eat less monosodium glutamate. When the consumption of monosodium glutamate exceeds the metabolic capacity of the body, it will also lead to an increase in the content of glutamic acid in the blood, limiting the use of essential minerals such as calcium, magnesium and copper. In particular, glutamic acid can combine with zinc in blood, and the unusable zinc glutamate is excreted, resulting in zinc deficiency in human body. Zinc is an important nutrient for infants' physical and intellectual development. Therefore, infants and nursing mothers should fast or eat less monosodium glutamate. In addition, Japanese researchers believe that long-term excessive consumption of monosodium glutamate may lead to thinning of retina, decreased vision and even blindness. So, how much monosodium glutamate is appropriate for each meal? The researchers suggest that each dish should not exceed 0.5 mg. The severity of the side effects of monosodium glutamate will vary according to one's physique. Therefore, everyone should pay attention to health while enjoying delicious food.

Components of monosodium glutamate and chicken essence

According to reports, monosodium glutamate is a sodium salt of glutamic acid and a delicious substance. Its scientific name is sodium glutamate, also known as monosodium glutamate. In addition, it contains a small amount of salt, water, fat, sugar, iron, phosphorus and other substances. Monosodium glutamate (MSG) is a delicious seasoning cooking material made from wheat, soybean and other raw materials containing more protein or starch by hydrolysis or fermentation. It can also be made from beet and honey by chemical synthesis. Monosodium glutamate is easily soluble in water, with strong hygroscopicity and delicious taste. It is still delicious when dissolved in 3000 times of water, and its optimum dissolution temperature is 70℃ ~ 90℃. Monosodium glutamate is stable under general cooking and processing conditions, but it is easy to turn into sodium pyroglutamate at high temperature for a long time, which is tasteless and slightly toxic. It precipitates or is insoluble in alkaline or strongly acidic solution, and its umami taste is not obvious or even disappears. It can not only increase people's appetite, but also provide some nutrition as a homemade condiment.

On the other hand, chicken essence is a compound condiment. Its basic ingredients are processed by adding fresh-keeping additives, salt, sugar, chicken powder, spices, chicken essence and other ingredients on the basis of 40% monosodium glutamate, and it also contains a variety of amino acids. A compound seasoning product is mainly prepared from sodium glutamate, disodium nucleotide, salt, chicken, chicken bone powder or concentrated extract as basic raw materials, essence (or without essence) and excipient, mixing, granulating and drying. Chicken essence can be divided into powder, granule and block according to its shape, but granule is the main one.

Monosodium glutamate chicken essence

Each has its own characteristics.

Monosodium glutamate can supplement human amino acids, which is beneficial to improve and maintain brain function. Because it tastes delicious, it can stimulate people's appetite. MSG helps to improve the digestibility of food. In addition, monosodium glutamate, the main component of monosodium glutamate, also has the function of treating chronic hepatitis, hepatic coma, neurasthenia, epilepsy, gastric acid deficiency and other diseases.

Chicken essence has the following characteristics: (1) it is made of chicken and eggs, which has both the delicate flavor and the fragrance of chicken; Its chemical composition is compound nucleotide and sodium glutamate, which has excellent freshness and realizes the combination of freshness and seasoning. Compared with monosodium glutamate, its freshness is 1.5 ~ 2 times that of monosodium glutamate, and it is a healthy food with high nutritional content. It is reported that the sales volume of chicken essence in Shanghai and its surrounding coastal areas is equivalent to that of monosodium glutamate. Chicken essence can stand out from many condiments in a short time, which is inseparable from its freshness, freshness and chicken flavor. In addition, it also has the advantages of high temperature resistance, no odor and no drying after eating. These are unmatched by other condiments.

Monosodium glutamate chicken essence should be used reasonably

Monosodium glutamate is a kind of seasoning to enhance flavor, which can be used for cooking, stuffing, cold dishes and soup. However, if you don't follow the rules of use, you will not only fail to achieve the ideal seasoning effect, but even have side effects. Therefore, when using monosodium glutamate in cooking, we should pay attention to: 1. Don't add it to the boiling pot, but add it when the dish is about to go out. Because when the temperature is higher than 120℃, sodium glutamate will become the focus, which is harmful to human body and difficult to excrete. 2. It is not advisable to add monosodium glutamate to acidic foods, such as sweet and sour fish and sweet and sour tenderloin. Monosodium glutamate is alkaline, and when added to acidic food, it will cause chemical reaction and make dishes taste bad. 3. Alkaline raw materials should not use monosodium glutamate. When monosodium glutamate meets alkali, it will synthesize disodium glutamate, which will produce ammonia odor, reduce umami taste and even lose umami taste. 4. Pay attention to the salinity. If it is too salty, monosodium glutamate may not taste good. When the ratio of salt to monosodium glutamate is in the range of 3: 1 or 4: 1, a round and soft taste can be obtained. It should be dissolved before being added as a cold salad. Because the dissolution temperature of monosodium glutamate is 85℃, it is difficult to decompose monosodium glutamate below this temperature. 5. There is no need to put monosodium glutamate in the dishes made of broth, chicken, eggs and aquatic products. 6. Pregnant women and babies should not eat monosodium glutamate, because monosodium glutamate may lead to fetal defects; Old people and children should not eat too much. Hypertensive patients who eat too much monosodium glutamate will have higher blood pressure. Therefore, patients with hypertension should not only limit the intake of salt, but also strictly control the intake of monosodium glutamate.

From a health point of view, chicken essence is harmless to human body. In the cooking process, the use conditions of chicken essence are much looser than those of monosodium glutamate. Chicken essence can be used in any application of monosodium glutamate. When it is added to dishes, soups and pasta, it has a good fresh-keeping effect, especially when it is added to the hot pot in the soup, its aroma and taste are compatible with each other, which makes people's appetite open.

But when cooking, if you add too much chicken essence, it will destroy the original flavor of the dish and affect the taste. In the use of chicken essence, we should also pay attention to the following points: 1 The salt content of chicken essence is about 10%, so the food should be properly salted before adding chicken essence. 2. Chicken essence contains nucleotides, and its metabolite is uric acid, so gout patients should reduce their intake appropriately; 3. The solubility of chicken essence is worse than that of monosodium glutamate. If it is used in soup, it should be dissolved before use. Only in this way can it be better perceived by taste cells; 4. Chicken essence contains salt and has strong hygroscopicity, so it should be sealed after use, otherwise the nutritious chicken essence will breed a large number of microorganisms and pollute food.

Monosodium glutamate and chicken essence, one is a condiment containing only a single amino acid sodium glutamate, and the other is a condiment extracted from chicken and mixed with multiple amino acids, both of which are generally safe to eat. But the principle to master is that no one should overeat, because everyone can't ignore health while enjoying delicious food.