Anything in excess is bad, di lang po sa msg.
Anything in excess is bad, di lang po sa msg.
fried itlog lang ang ginagamitan ko ng MSG sarap ehh pag asin lang kulang sa lasa ehh
may MSG din ba mga chinese soysouce? insik yung sulat ehh hehe..
I can confirm this from first hand experience Aso ng kapitbahay ko, natigok,,binigyan ko ng pandesal, palaman..msgOriginally Posted by gwapito69
you'll also know kung marami rami ang msg na hinalo nila na uhaw na uhaw ka, maski naka inom ka na ng tubig, di pa rin na satisfy o na quench ang uhaw mo.
Isa sa mga mababagsik sa MSG content eh ang paborito ng mga Pinoy...Knorr Seasoning
Marami or karamihang chinese restaurant dito sa US eh hindi na gumagamit ng MSG.
Personally, I use salt n pepper kapag nagluluto ako. The last time I had MSG on my kitchen is back in 1992.
soy souce per see is not bad as it is a type of fermented soy products. sabi nga ni dr mercola soy products are bad if they are not fermented marami daw pythoestrogen which has bad effects specially sa mga women daw.Originally Posted by JAYarc
hehe... don't drink soy souce lang nga.
Monosodium glutamate, E 621 or Sodium Glutamate (IUPAC name- 2-Aminopentanedioic acid,2-Aminoglutaric acid,1-Aminopropane-1,3-dicarboxylic acid), commonly known as MSG, is a salt of sodium with glutamic acid. It is best known for its use as a flavour enhancer. In its pure form it appears as a white crystalline powder; when dissolved in water (or saliva) it rapidly dissociates into free sodium and glutamate ions.
MSG triggers the (recently identified) taste buds sensitive to umami, one of the five basic tastes (the word umami is a loanword from Japanese; is also sometimes referred to as "savoury" or "more-ish"). It is believed that "umami" taste buds respond specifically to glutamate in the same way that "sweet" ones respond to sugar.
Glutamic acid is one of the twenty amino acids that make up human proteins; it is critical for proper cell function but not considered an essential nutrient because the body can manufacture it from simpler compounds. In addition to being one of the building blocks in protein synthesis, it is also important in brain function, as an excitatory neurotransmitter. Free glutamic acid cannot cross the blood-brain barrier in appreciable quantities; instead it is converted into L-glutamine, which the brain uses for fuel and protein synthesis.
Glutamic acid is found naturally in seaweed and fermented soy products, and especially yeast extracts. Smaller quantities are also present in tomatoes, mushrooms, and Parmesan cheese. MSG is glutamic acid with salt and it is used commercially in much greater concentrations, adding extra flavour to snack foods, frozen dinners, and instant meals such as the seasoning mixtures for instant noodles. Much of the usage is due to the fact that it is cheaper to increase the MSG content than to increase the amount of other flavoring ingredients.
MSG was first discovered and patented by Japanese researcher Kikunae Ikeda of the Tokyo Imperial University, who successfully crystallized the substance out of seaweed broth in 1908. It was first sold commercially under the Ajinomoto ("essense of taste"brand in Japan. Modern commercial MSG is produced by fermentation of starch, sugar beet, sugar cane, or molasses. About 1.5 million metric tons were sold in 2001, with 4% annual growth expected.
There have been reports of allergies and/or sensitivities to MSG, possibly caused by the salt component, which has been blamed for causing a wide variety of physical symptoms such as migraines, nausea, digestive upsets, drowsiness, heart palpitations, asthma and myriad other complaints all the way up to anaphylactic shock. "Chinese Restaurant Syndrome" is often used as an example of the symptoms purported to be caused by MSG. A considerable amount of research and testing into MSG allergies has been performed over the past few decades, and the vast majority of controlled studies show no link at all between glutamate in food and any allergic reaction. Critics of the testing believe that the tests were unfairly biased towards finding no result. In particular, they consider a flawed 1993 study in which aspartame was used in the placebo, because aspartame itself has been accused of causing many of the same symptoms as MSG sensitivity in susceptible people. Some researchers have suggested that specific individuals might be hypersensitive to MSG while others are entirely unaffected by it, but no conclusive results have emerged to demonstrate the validity of this hypothesis. While the worries of the general public over the content of MSG in foods reached near hysterical levels in the 1980s, interest in the issue has since almost completely abated and today there is generally very little concern over MSG content of foods.
Nonetheless, there are still some small groups (especially those in alternative medicine) who consider MSG to be a potent neurotoxin which is yielding mass neurological retardation in affected populations. Although glutamate is an excitotoxin if certain neurons are exposed to very high doses, and can be used to produce an obesity syndrome in rats, , , the idea that it has any comparable effects in its normal use as a food additive is looked upon by mainstream scientists as being pseudoscientific since there is no conclusive scientific data that support the claims.
The United States Food and Drug Administration(FDA) lists monosodium glutamate as "generally recognized as safe", along with salt, vinegar, baking powder, and sodium tripolyphosphate.
Food products from Australia and New Zealand may refer to MSG as "flavour enhancer 621". The EU food additive code for MSG is E621. 29224220 is the HS code of monosodium glutamate.
guys, as far as i know, msg could cause someone to have high blood pressure in the long run... you may not see the effects that quick but sooner or later, it'll get to you. kaya kami ngayon, iodized salt nalang.
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