What Is Chinese Restaurant Syndrome?

The Chinese restaurant syndrome, also known as Monosodium glutamate symptom complex, is a series of symptoms that include headaches, flushing of the face or other parts, sweating, and pressure on the mouth and face. More serious symptoms include swelling of the throat, chest pain, palpitations and shortness of breath. Patients in normal cases are able to recover without major injuries. Before eating foods rich in MSG, as long as you take normal levels of vitamin B6, you can avoid this syndrome.

Chinese restaurant syndrome

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Chinese restaurant

Name: Chinese Restaurant Syndrome ^[1]

In 1908, a professor of chemistry at the University of Tokyo, Ikeda Jumyo, drank a kelp soup made by his wife, and tried to find out why the soup was so delicious. After half a year, he extracted 0.2 grams of sodium glutamate from 10 kilograms of kelp. Just put a little bit of this stuff in the soup and it will immediately increase the flavor of the soup. Ikeda Kiyo and the merchant Saburo Suzuki collaborated to improve the manufacturing method, began mass production of sodium glutamate, and gave it a pleasant name, Ajinomoto.

In 1923, a Chinese named Wu Yunchu invented the hydrolysis method to produce sodium glutamate. He founded Sky Chef in Shanghai

MSG is generally considered to be the cause of Chinese restaurant syndrome, but several studies have shown that it is not significantly related to the symptoms of the syndrome. One of the studies does not assume that the syndrome has only one cause, but considers the syndrome to be several symptoms after eating, with separate causes.

In 1987, the 19th meeting of the Food Additives Experts' Association of the Food and Agriculture Organization of the United Nations announced that the previous regulation on the restriction of the amount of MSG in food for adults was abolished, and it was determined to be a reliable food additive. Children of all age groups are edible. This conclusion was made on the basis of extensive research. After investigation, it was found that the so-called "Chinese restaurant syndrome" is not caused by the addition of MSG in Chinese dishes, but by the contamination of food by Bacillus cereus. The research report also confirms that MSG generally does not change much after heating. MSG only loses the crystal water it contains when heated to 154 ° C. Pyrolidone formation occurs when MSG is heated to 210 ° C. It decomposes when heated to 270 ° C.

Therefore, the performance of monosodium glutamate is stable under the conditions of ordinary food cooking temperature, so there is no need to worry about deterioration and toxicity. In fact, authentic MSG is made from grain. The chemical component of MSG is sodium glutamate, which decomposes into glutamic acid soon after entering the human body, and glutamic acid is an odorous amino acid. The broth and chicken soup are fresh because the soup contains more glutamate. Sake. Amino acids are naturally good for the human body. However, unrestrained consumption of monosodium glutamate may still cause excessive sodium ion intake.