MSG (MONOSODIUM GLUTAMATE)
MSG work as flavor enhancer in the food, which was discovered by a Japanese chemist named “Kikunae Ikeda” more than 100 years ago, who obtained it from seaweed.
MSG dangers begin
when it is taken in higher doses. The side effects are visible more in people
who are extra sensitive compared to other people & even when taken on an
empty stomach. The side effects possibilities are Rashes, itching, burning,
numbness, Migraines, headaches, Asthma, Chest tightness, heart palpitations,
Irritability, restlessness, sleep disturbance and Obesity.
Production Process of MSG --- MSG has been produced by three methods:
- hydrolysis of vegetable proteins with hydrochloric acid to disrupt peptide bonds.
- direct chemical synthesis with acrylonitrile.
- bacterial fermentation (this one is the modern process).
If you in-take MSG in small amounts occasionally, you might
not experience side effects (Its advisable not to allow children, pregnant lady
& who are allergenic to MHG).
- MSG
can use in any kind of food to enhance the flavor still few of example
that contain MSG are as follow, Sauces, gravies, Processed meat, fish,
tomato/vegetable pastes/sauces, Soy sauce, Veg./Non-Veg. Oyster sauce, soy
paste, soy protein, miso pst., MSG seasoning powders like gourmet/Broth/Aromatic
powders/cubes, Chinese seasoning, ajinomoto, seasoned salt with flavour
enhancers.
- Some
of food contains “Glutamate” naturally, but in too small quantity compare
to MSG, Still many peoples are affected due to “Glutamate” in natural food
like: Tomatoes (especially sauce, paste or powder), Mushrooms, Grapes,
raisins, Plums, prunes, Broccoli, spinach, Green peas.
- Chemical formula: C₅H₈NO₄Na
- 169.111 g/mol (anhydrous), 187.127 g/mol (monohydrate)
- 232 °C (450 °F; 505 K)
- 740 g/L
Thank you, readers. Hope this is going to be helpful to
you while in daily routine.
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