Mistakes when using MSG

According to Dr. Luu Thi My Thuc, Head of Nutrition Department - National Hospital of Pediatrics, many worries of housewives when using MSG as unsafe, cause allergies, turn into toxic substances at temperature. High is not a scientific basis.

Many women do not taste sweet flour, but the food is not good, but it is all about it. MSG products used in the world for over 100 years and proven for food safety.

MSG unsafe?

The safety of MSG has been assessed by many health and health organizations around the world. The World Health Organization (WHO) has concluded since 1987: "MSG metabolism in children and adults is the same, MSG is safe for users and has a daily dose Similar conclusions are made '. Other organizations such as the European Commission's Food Science Commission and the US Food and Drug Administration also made similar conclusions.

MSG causes allergies?

Some housewives say that sometimes they feel uncomfortable and tired . after eating vermicelli dishes, pho in the outside restaurant has a lot of sweet flour. Since then, many opinions have suggested that MSG is the cause of allergies, or cause 'Chinese restaurant syndrome'. However, MSG is not on the Codex's list of allergenic foods - International Food Standards Committee. The study was conducted by Geha in 2000 in the United States and many other studies also confirmed that MSG is not the cause of 'Chinese Restaurant Syndrome'. Thus, do not rule out the above mentioned symptoms from the use of monosodium glutamate, or even psychological factors after hearing bad information about MSG.

MSG changed into toxic substances at high temperatures?

Because of this concern, many women, when coming out of the North, dared to season the MSG with food. But doing this dish will not taste good, especially with stir-fry dishes . need to pre-season spices into food. In a 2007 study, scientist Nunes said that at a normal cooking temperature, MSG was not transformed into unhealthy substances. Thus, her current practice is not necessary and more or less affects the taste of the dish.

Dr. Luu Thi My Thuc, Head of Nutrition Department - National Pediatric Hospital