Most people would already know the seasoning called MSG. Yes, MSG is Monosodium Glutamate, which means salt from glutamate. Glutamate is derived from amino acids which can be found in cheese, fish, meat vegetables, and various other foods. Generally MSG comes from cane sugar, but in ancient times it was more derived from seaweed.
MSG History
MSG was discovered for the first time by Prof. Ikunae Ikeda in 1908. This herb comes from sea algae. MSG can be said to be easily dissolved, tastier than salt, and easier to crystallize. Finally, the Ajinomoto company marketed the flavoring of the dish in 1909. The type of flavor from MSG is umami or known as savory.
Excessive use of MSG.
In 1968, Robert Ho Man Kwok wrote an article in a health magazine in England. He reported that cooking from Chinese restaurants made him sick. It turns out that many Chinese restaurants use MSG in large quantities. For this reason many people are familiar with Chinese Restaurant Syndrome (CRS). So at that time, many people were afraid to eat dishes that use MSG.
WHO has conducted research and stated that a person can get CRS if he eats dishes containing more than 5 grams of MSG within 1 day. Moreover, our bodies cannot distinguish glutamate from natural ingredients from those that are chemically processed (MSG).
Suggestion
As explained, the use of MSG can be limited, provided it does not exceed the standard. We must find out how many grams of MSG have entered our bodies. And it would be better if we reduce the use of MSG or not at all, so that our bodies stay healthy stay awake.
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