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Comprehensive analysis of the chicken and monosodium glutamate which is more nutrition security by gfgegnnm hhbnmkl





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Comprehensive analysis of the chicken and monosodium glutamate which is more nutrition security by
Article Posted: 06/30/2011
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Comprehensive analysis of the chicken and monosodium glutamate which is more nutrition security


 
Business,Business News,Business Opportunities
Glutamate Chinese name is " MSG "It has since become public health enemy, cute too. This came in 1908, after the 1950 season much popular saint goods overnight labeled" toxic "label, catering and food industry adversely impact, in particular the target for restaurants; MSG caused various symptoms, simply called "Chinese Restaurant Syndrome."

Spite of the health hazards of the myth of MSG has been no medical findings. 1987 and 1995, two large-scale study, those in charge are the World Health Organization and the United States Food and Drug Administration have shown that as long as not a lot of intake, MSG no negative impact on human health. New York University nutrition professor Naisuo absolutely clear: there is no clinical evidence that MSG harmful to health.

The other hand, MSG has not really disappeared from the American table, but incarnation as "autolysis of yeast," "hydrolyzed soy protein," "protein concentrates" and other names, to continue as a variety of Seasoning , Can Soup, crackers, Yogurt Essential ingredients to play kingmaker in effect.

Many restaurants and Food industry Who also has been a loyal supporter of monosodium glutamate. Jinshan is pulled from Thai chili poor, the Caribbean island of GoyaSazon, Costa Rica SalsaLizano, British Marmite yeast paste, to Japan Qiubishala sauce, are the main component of MSG contains glutamate. From Switzerland, Marketing Global "Maggi" (Maggi) Series seasoning, there are a variety of products containing sodium glutamate.

Main function of MSG is that it have a "flavor" as a kind of amino acids, when MSG is when people eat, the tongue to stimulate the taste buds at the amino acid receptors, we can make people feel the delicious flavor. Our daily life on the salt and MSG and other spices need to just taste some extent on a habit, not a real physical needs; and more people with high blood pressure, the more insensitive taste, the more we ask taste thick, so it is easy to form a vicious circle. In order to fundamentally blood pressure under control, they should eat less salt and MSG.

MSG should pay special attention in temperature, not too early to put MSG, sodium glutamate at 120 for more than a chemical change will become the focus of glutamate is not only delicious decline, there are minor toxicity, it should normally be Chuguo MSG added before. Also, avoid MSG and baking soda with the use of alkali or so to become one of sodium glutamate, disodium glutamate lose flavor.

MSG food tips: Strong alkaline food should not use monosodium glutamate sodium glutamate sodium activity in the high, easy chemical reaction with alkali to produce a kind of bad smell, disodium glutamate, the role of loss of flavor. Therefore, the strong alkaline seaweed, squid and other dishes not add MSG.

Sour cuisine should not use MSG MSG case of acid insoluble, acid the greater the solubility the lower the MSG does not work.

Cold dishes do not directly add MSG MSG above 70 can be fully dissolved. Cold dish low temperature, easy dissolved directly into glutamate, such as pre-opening with a small amount of warm water, then poured cold dish, the little turned mixed, is better.

Do not use MSG to do when filling when the filling into the MSG, either steamed or broiled, are subject to continuous high temperatures, so MSG degeneration, the role of loss of flavor.

Special Fresh Raw material Should not use MSG, such as mushrooms, shiitake mushrooms, chicken, beef, fish and shrimp production in the Hohai in fresh vegetables and, in particular, because they themselves have a certain taste, bad taste instead of MSG.

Delivery in three months by mothers and infants should not be adding too much food dishes because of monosodium glutamate monosodium glutamate monosodium glutamate in food into the baby through breast milk or body, the blood of infants and young children with zinc with specificity, generated not by the body with zinc absorption and utilization of glutamic acid excreted in urine, resulting in infant zinc deficiency.

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