DO YOU KNOW WHAT THE AJINOMOTO MSG IS?
Ajinomoto Cooperation ,is Japanese company that produces food seasonings, cooking oils and pharmaceuticals. The Ajinomoto is a company produces monosodium glutamate MSG. In Feb 2009, Ajinomoto produces around 33% of the world’s MSG.
The story is fascinating. For thousands of years kombu and other seaweeds have been added to foods in Japan to enhance flavor. In 1908 a Japanese scientist discovered that the active ingredient in kombu is glutamic acid and then the use of its sodium salt, monosodium glutamate, began in Japan. During the Second World War American quartermasters realized that Japanese army rations tasted great. Following the war, they introduced monosodium glutamate, the flavor enhancing ingredient in the Japanese rations, to the food industry; and the world-wide use of processed free glutamic acid began to explode.
MSG is a fine white crystal substance that looks like salt. It is used as a flavor enhancer in many foods, especially in soups, broth, bouillon, natural chicken flavoring, sauces, dressings, and processed foods. Restaurants in Asia are very likely for using it, out of habit and lack of knowledge about it.
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Why is free MSG added in vast foods ?
Food companies have manufactured free glutamic acid, in the form of monosodium glutamate (MSG), hydrolyzed vegetable proteins. For example, when added to our processed foods change flavors and makes the cheapest foods taste wonderful.
Dangerous Harmful!!!
Glutamic acid is a neurotransmitter that excites our neurons not just in our tongues. This electrical charging of neurons is what makes foods with added free glutamic acid taste so good. Unfortunately, the free glutamic acid can cause many healthy problems to people. Actually, our brains have many receptors for glutamic acid and some areas, such as the hypothalamus, do not have an impermeable blood-brain barrier, so free glutamic acid from food sources can get into the brain, injuring and sometimes killing neurons. At least 25 per cent of the U.S. populations react to free glutamic acid from food sources. Today, we recognize that those reactions range from mild and transitory to debilitating and life threatening.
