( DAILY FCUHOMESCHOOLING INFO FOR ALL )
Most people have heard of MSG, mainly in connection with Chinese food, but few realize how widely it is used in today’s processed foods.
Mono Sodium Glutamate (MSG), a chemical food enhancer in the form of white granules derived from vegetable sources and that resembles coarse salt, used as a food additive to enhance flavor.
Discovery Of Glutamate:
The first steps in the discovery of MSG took place at Tokyo Imperial University in 1907 by Professor Kikunae Ikeda.He started experimental work on Kombu Seaweed and succeeded in extracting crystals of Glutamic Acid He noted that the Glutamate had a
distinctive taste, different from Sweet, Sour, Bitter and Salty, he gave this taste the name "umami".
He isolated this flavor from seaweed broth and called it Monosodium Glutamate. With the help of the Ajinomoto Corp of Japan, Ikeda patented MSG in 1909 and it was made commercially available for the first time. Thus, MSG has been around and in commercial use for almost 100 years.
Correspondingly, the net profit RM20.9 million in 2008 showed how widely used of ajinomoto by the people around the world.
MSG Is A Food Manufacturer’s Dream Because:
- They can use a reduced amount of a food, add some cheap MSG and fillers, and get a “big” taste while saving money.
-MSG works by stimulating taste buds and changing the perception of how a food tastes.
-Lessens the acidity of certain foods, such as tomatoes.
-Suppresses bitterness and sourness of food.
-Enhances the flavor of bland tasting low-fat foods.
-Has excellent storage properties
-Naturally enhancing the original flavours of the food
-Stretches the flavor of ingredients, thereby lowering production costs.
-A useful blending agent for preparations requiring mixed spices.
-The biggest advantage to food manufacturers is the “addictive” qualities of MSG. Many people experience increased hunger and cravings.A study of the elderly showed that they ate more food when it contained MSG. Maybe that’s why you can’t stop eating those chips and snack foods once you’ve started!
BEWARE! When these words appear on the label, the food product contains MSG: -monopotassium glutamate
-hydrolyzed plant protein,
-yeast extract,
-autolyzed plant protein,
-glutamic acid,
-sodium caseinate,
-autolyzed yeast,
-textured protein,
-gelatin,
-calcium caseinate,
-yeast extract.
-natural pork flavoring,
-bouillon,
-natural beef flavoring,
-whey protein concentrate,
-whey protein,
-whey protein isolate,
-maltodextrin,
-ultra-pasteurized,
-barley malt,
-protease,
-protease enzymes,
-soy sauce,
-soy protein,
-protein fortified,
-natural flavor(s),
-seasonings.
In fact, the pharmaceutical industry also uses MSG and sugar to improve the taste of some otherwise bitter drugs. Monosodium glutamate was used in powdered baby formula until the 1960's when it was determined MSG had detrimental neurological impact on the brain of infants.
DEAR READERS!!
Mono Sodium Glutamate (MSG), a chemical food enhancer in the form of white granules derived from vegetable sources and that resembles coarse salt, used as a food additive to enhance flavor.
Discovery Of Glutamate:
The first steps in the discovery of MSG took place at Tokyo Imperial University in 1907 by Professor Kikunae Ikeda.He started experimental work on Kombu Seaweed and succeeded in extracting crystals of Glutamic Acid He noted that the Glutamate had a
distinctive taste, different from Sweet, Sour, Bitter and Salty, he gave this taste the name "umami".He isolated this flavor from seaweed broth and called it Monosodium Glutamate. With the help of the Ajinomoto Corp of Japan, Ikeda patented MSG in 1909 and it was made commercially available for the first time. Thus, MSG has been around and in commercial use for almost 100 years.
Correspondingly, the net profit RM20.9 million in 2008 showed how widely used of ajinomoto by the people around the world.
MSG Is A Food Manufacturer’s Dream Because:
- They can use a reduced amount of a food, add some cheap MSG and fillers, and get a “big” taste while saving money.
-MSG works by stimulating taste buds and changing the perception of how a food tastes.
-Lessens the acidity of certain foods, such as tomatoes.
-Suppresses bitterness and sourness of food.
-Enhances the flavor of bland tasting low-fat foods.
-Has excellent storage properties
-Naturally enhancing the original flavours of the food
-Stretches the flavor of ingredients, thereby lowering production costs.
-A useful blending agent for preparations requiring mixed spices.
-The biggest advantage to food manufacturers is the “addictive” qualities of MSG. Many people experience increased hunger and cravings.A study of the elderly showed that they ate more food when it contained MSG. Maybe that’s why you can’t stop eating those chips and snack foods once you’ve started!
BEWARE! When these words appear on the label, the food product contains MSG: -monopotassium glutamate
-hydrolyzed plant protein,
-yeast extract,
-autolyzed plant protein,
-glutamic acid,
-sodium caseinate,
-autolyzed yeast,
-textured protein,
-gelatin,
-calcium caseinate,
-yeast extract.
-natural pork flavoring,
-bouillon,
-natural beef flavoring,
-whey protein concentrate,
-whey protein,
-whey protein isolate,
-maltodextrin,
-ultra-pasteurized,
-barley malt,
-protease,
-protease enzymes,
-soy sauce,
-soy protein,
-protein fortified,
-natural flavor(s),
-seasonings.
WHEW! That’s a long list. But let me back up… If you aren’t sure WHY you should eliminate all foods with MSG, well then, get a load of this:
-MSG has been linked to
- Migraines
- Fibromyalgia-type pain
- Autism
- ADHD
- Asthma
- Alzheimers
- IBS
- anxiety
- Heart disease
- Parkinsons
- MS
In fact, the pharmaceutical industry also uses MSG and sugar to improve the taste of some otherwise bitter drugs. Monosodium glutamate was used in powdered baby formula until the 1960's when it was determined MSG had detrimental neurological impact on the brain of infants.
DEAR READERS!!
YOUR POSITIVE COMMENTS ARE HIGHLY APPRECIATE.
♥♥♥ FCU MALAYSIAN HOMESCHOOLING ♥♥♥
