To clarify whether MSG is harmful,
we must first understand
where MSG comes from. In the early 20th century,
a Japanese chemist named Kikunae Ikeda
noticed a distinctive flavor while drinking fish broth and kelp soup.
>noticed a distinct savory flavor.
Driven by both his foodie instincts and scientific curiosity,
he conducted repeated experiments
and finally succeeded in isolating
the source of this deliciousness from kelp—glutamic acid.
He also discovered
that when this substance binds with sodium ions,
it forms crystals
that are easy to store.
With this research foundation,
>Ikeda began preparing his big move.
By 1909,
he switched to mass-producing sodium glutamate using inexpensive wheat,
naming it "Ajinomoto."
Through his own expertise and generous advertising campaigns,
Ajinomoto quickly gained popularity in Japan.
China, with its deep culinary traditions, was not to be outdone.
In the 1920s,
>To break Japan's monopoly on MSG production,
Wu Yunchu spent over a year
conducting repeated experiments.
Ultimately, using gluten and hydrochloric acid,
he successfully extracted MSG.
Thus, the domestically produced Tianchu MSG was born.
Chinese palates were awakened.
However,
for the Chinese at that time,
Tianchu MSG was considered a luxury item. Ordinary people could only truly afford MSG after the Reform and Opening-up period. Increased grain production significantly reduced MSG production costs. By 1992, China's "Lotus" MSG annual output reached 60,000 tons. In 1994,>Lotus MSG surpassed global giants with an annual output of 100,000 tons, >ranking second only to Japan's Ajinomoto. >Data indicates
>From 1992 to the present,
China has consistently held the top spot in global MSG production.
Yet the golden age of MSG
encountered a turning point
with the rise of modern dietary consciousness.
Contemporary consumers
prioritize green, additive-free options in everything they eat.
But the scientific name for MSG—sodium glutamate—
sounds like pure chemical manufacturing
evoking deep suspicion
Compounded by
unreliable TV health pundits spouting nonsense
further stigmatizing MSG
causing its sales to plummet
Is MSG truly harmful?
In fact, as early as 1987,
the Food and Agriculture Organization of the United Nations and the World Health Organization
declared MSG extremely safe as a food additive
with no side effects at the Joint Expert Committee on Food Additives.
The U.S. Food and Drug Administration (FDA)
also included MSG in its "GRAS" (Generally Recognized as Safe) list.
That said,
as a serious science communicator,
don't fall for rumors.
1. Does MSG cause cancer?
No!
MSG naturally occurs in ingredients like kelp.
Those spreading cancer claims?
Feel free to mail them directly to Uncle Jiu.
2. Does MSG kill sperm?
No!
Researchers once tested rats on MSG, and all indicators remained normal even after consumption.
3. Does MSG cause hair loss?
No!
Don't blame MSG for your bald spot.
4. Is chicken bouillon better than MSG?
This one really made Uncle laugh.
Did you know?
Chicken bouillon's main ingredient is MSG.
So how should MSG be consumed?
The European Food Safety Authority
has established a safe intake level
for glutamic acid and its salts:
30 milligrams per kilogram of body weight.
For a 60-kilogram adult,
this equates to no more than 1.8 grams daily.
Controlling MSG intake is similar to salt control:
>Harmless as long as you don't overindulge
Since both contain significant sodium
Excessive consumption
Can lead to obesity at best
And increase risks of Type 2 diabetes, coronary heart disease
And hypertension at worst
Beyond monitoring intake
These groups should also minimize consumption
>1. Individuals allergic to MSG
Some people experience temporary symptoms like headaches, numbness, rapid heartbeat, or drowsiness after consuming MSG.
However, current research cannot definitively prove a causal link between allergies and MSG.
>II. Individuals with cardiovascular disease, hypertension, or kidney disease
Excessive sodium intake causes water retention in the body