Bronchial asthma and flavor enhancer

Monosodium glutamate is one of the most famous ingredients used in the United States. It was once widely used in Chinese restaurants in the states and was accused of causing people to develop symptoms ranging from headaches to bronchial asthma. This reaction became known as “Chinese Restaurant Syndrome”.
Many studies have been conducted to determine the relationship between supplement intake and symptoms, but no conclusive data could be obtained. So what is monosodium glutamate, which, according to some reports, can lead to the development of bronchial asthma? Monosodium glutamate is the sodium salt of glutamic acid. Glutamic acid is a common amino acid found naturally in a number of foods such as parmesan, tomatoes, and dried mushrooms, which is what makes these foods so delicious. It has also been found in breast milk.
At the turn of the 20th century, a Japanese scientist discovered a way to isolate glutamic acid in food and stabilize it with salt. This made it possible to turn glutamic acid into a crystal that can be placed on foods. MSG has an intense umami quality – umami is essentially a juicy flavor that doesn’t fall into the salty, sweet, sour, or bitter taste categories.
The discovery was made thanks to the broth, which is common in Japanese cuisine. In 1907, the chemical responsible for its umami taste was successfully isolated, which was monosodium glutamate .
Today, some of the best chefs use this additive, but many cooks still stay away from the ingredient, often for fear of the potential adverse effects of possibly worsening well-being and causing bronchial asthma. This relationship remains to be explored by scientists in the future.

event_note January 10, 2022

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