The Effects of Monosodium Glutamate (Msg) to Our Body and the Substitution of Monosodium Glutamate (Msg) in Cooking.

Topics: Monosodium glutamate, Glutamic acid, Umami Pages: 7 (2547 words) Published: December 9, 2012
The Effects of Monosodium Glutamate (MSG) to our body and The Substitution of Monosodium Glutamate (MSG) in cooking.

Monosodium Glutamate (MSG) is a sodium salt of glutamic acid, a naturally occurring and non-essential amino acid. MSG is produced by synthesizing molasses or starch, and is most often used as an inexpensive flavor enhancer. The usage of MSG is widely used in many Asian countries as their daily food consumption and has been used for decades as a food additive to enhance the flavor of oriental food, canned soups, vegetables and processed meats. It’s already become a part of human life because of its ability to enhance the flavor in food and make them taste delicious. Still there are many others people don’t know the long term effects of consuming MSG towards our body. It is important to know as there are many health issue reported because of the use of MSG. We need to give awareness and finds a solution. The purpose of the study is to identify the effects of consuming foods containing MSG and to find out what other products can replace MSG. The study seeks answer to the following Research Question: 1. What are the effects of MSG?

2. What are the substitutes for MSG?

What is MSG?
According to Ninomiya K. (1998), MSG also known as sodium glutamate or MSG, is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. The chemical of MSG identically with Umami as the glutamate of MSG confers the same umami taste of glutamate from other foods (Ikeda K, November 2002). The History of MSG started in 1908 when Professor Kikunae Ikeda from the Tokyo Imperial University discover a new taste substance which is glutamic acid from the seaweed and name it as Umami. The story began when he notice the Japanese food call Katsuobushi and Kombu had similar taste that no one can describe it. From that, he does some study on taste properties of many glutamate salts such as calcium, potassium, and ammonium and magnesium glutamate. From the result, he discover that sodium glutamate are the most suitable to be consume hence he named it Monosodium Glutamate (Lindemann B, Ogiwara Y, Ninomiya Y, November 2002). Since MSG is already widely used over the world, there are several name people called for it. Some said MSG brings bad effect towards health and some said no. According to Francine J. (February 2011), canned vegetables, soups and processed meats commonly contain monosodium glutamate to enhance their flavor. The Food and Drug Administration classifies MSG as generally safe although people sensitive to MSG may suffer from adverse reactions, such as headache and heart palpitations. Since avoidance of these ingredients is the only way to ensure against the symptoms it provokes, it is important to recognize MSG's aliases. The other names for MSG are: 1.Glutamic Acid

2.Yeast Extract
4.Natural Flavour

This name can be found at food product such as canned food, processed meat and others.

The Symptom of MSG on Health
Most of people don’t know that they have MSG sensitivity. They feel something different to them after eating delicious dishes. MSG sensitivity is a when a person has unfavorable reaction after consumed dishes that contains MSG (Repich, 2004). This situation is commonly happen to other people. But since there is many reactions to MSG are not diagnosed are never reported by people, so the exact rate of reaction is unknown (More, 2009). The first symptom can be identify after two hours MSG is been consumed. Some people seem to have different reaction toward MSG this is because people have different symptom to neurological drugs (Repich, 2004). And there are some people that are not affected by MSG effects. There is a person who can’t consume MSG even though in small quantity. According to, people who are MSG sensitive need to avoid consumed MSG in their food as to prevent reaction such as sweating, numbness and heart...
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