The consumption of MSG is very common in China. Almost every household uses it for cooking, and it is an indispensable ingredient for chefs in restaurants. By adding just a small amount to stir-fries and soups, the umami flavor can be greatly enhanced. However, in the 1980s, an international trend emerged known as "Chinese Restaurant Syndrome," which claimed that headaches, facial numbness, thirst, and gastrointestinal discomfort were symptoms after eating Chinese food. It was later suggested that these symptoms were caused by MSG in Chinese dishes, leading to the term "MSG Symptom." As a result, some Western restaurants even posted signs saying "No MSG Used," sparking a controversy internationally. Unveiling the True Nature of MSG
The True Nature of MSG:
MSG is a white crystalline substance, also known as sodium glutamate. Its chemical name is monosodium L-glutamate monohydrate, with the English abbreviation MSG. It is extracted from soy protein, wheat gluten, or other protein-rich substances, and can also be produced through starch fermentation. MSG is both a seasoning and a nutritional supplement that can be directly absorbed by the human body and become a basic component of human cells. According to the national standard of the People's Republic of China, products named "MSG" or "flavor essence" must have a glutamate content of over 99%.
The Production Process of MSG:
Currently, China mostly uses the fermentation method to produce MSG. First, various grains are converted into starch. The starch is then saccharified, and a bacterial culture is added to ferment and produce glutamate. Subsequent processes such as isoelectric crystallization, cooling and separation, neutralization, iron removal, decolorization, crystallization, separation, and drying are used to produce highly pure sodium glutamate, which is MSG. [China Cuisine]
How MSG Creates "Umami":
The primary function of MSG is its ability to create "umami." The human taste organs contain specific amino acid receptors. When MSG is consumed, it stimulates these receptors on the taste buds of the tongue, allowing people to perceive a delicious umami flavor.
The Effects of MSG on the Human Body
MSG is a safe and beneficial seasoning that people can consume according to their personal preferences. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has long ago decided to remove the consumption limits for MSG.
At the 19th JECFA meeting held in The Hague, Netherlands, from March 17 to 22, 1987, a resolution was made to cancel the previous daily intake limit of 6 to 7.5 grams of MSG. This resolution means that as a food flavor enhancer, MSG can be consumed without concern, according to individual preference. After reviewing extensive literature and experimental data, the U.S. Food and Drug Administration (FDA) stated that "under current usage levels and methods of consumption, long-term consumption of MSG does not cause any harm or adverse effects to humans."
Experts from various countries, after decades of animal biochemistry and physiology research and extensive customer surveys, have presented a large amount of scientific evidence proving that MSG is one of the important nutrients the human body needs. It is a natural substance found in both human food and the human body itself. The human body can completely digest, absorb, and metabolize MSG through normal biochemical processes.
China's national hygiene standard for food additives stipulates that MSG can be used as a flavor enhancer in all types of foods, and its maximum usage level is determined by normal production needs, without the need to set an Acceptable Daily Intake (ADI). The China Academy of Traditional Chinese Medicine has conducted long-term toxicity tests on Chinese MSG products, once again proving that MSG is safe. Using MSG Correctly, There's No Need to Worry
A key issue is for people to correctly understand MSG and fully utilize its benefits. MSG is easily soluble in water at appropriate temperatures, but if the temperature is too high, it will convert into sodium pyroglutamate, which not only loses its umami flavor but can also produce slight toxicity. When a 10% MSG aqueous solution is boiled at 100°C for 1, 2, and 3 hours, the umami loss rates are 0.6%, 1.1%, and 2.1%, respectively. Therefore, the best time to add MSG during cooking is just before the dish is plated, which will make the dish more delicious.
Adding MSG to cold dishes is also not very effective because it is difficult to dissolve at low temperatures. If necessary, it can be first dissolved in a small amount of hot water, then cooled and poured over the cold dish. MSG cannot be used in alkaline or acidic foods. In an alkaline solution, MSG undergoes a chemical change, producing disodium glutamate, which has an unpleasant odor and loses its seasoning effect. When placed in acidic dishes (such as sweet and sour fish), the higher the acidity, the less soluble it becomes, and the poorer the effect. It should be said that any nutrient should be consumed in moderation to be beneficial to health. Currently, the per capita consumption of MSG in China is less than 50 grams per year. Moreover, adding excessive MSG to dishes can create a strange, salty yet astringent taste, making the dish inedible. Therefore, the concepts of "MSG symptom" and "MSG causing cancer" are completely baseless; MSG is not a "harmful substance." (Author: Aibao Min)