Which meals usually contain msg?

Monosodium glutamate, more often known by shortening "MSG", is commonly added to prepared and so -called "comfortable" foods, especially foods that are frozen. The substance is also notoriously associated with Chinese restaurants in North America and Europe, although it uses many different types of fast food restaurants. This is also common for fermented and aging foods, especially soy sauces and some cheeses. In most places, consumers can determine whether a particular meal contains monosodium glutamate by reading the label of the ingredients, but not always - in some cases, more extensive research is needed to find out what is actually included.

Fast food foods and restaurants

Food prepared in chain restaurants and fast food equipment are some of the largest sources of MSG. Chefs often add it liberally to different meals to increase the taste, usually as a way to ensure that food seems tastier than actuals is. Hamburgers that are atTrue in a hurry on the assembly line, often they do not have a very strong taste; The same applies to pizzas, fried chicken food and even fries. Giving time to cook these things slowly or adding spices or quality ingredients is usually not cost -effective. It is easier - not to mention cheaper - for restorers, to simply add artificial taste improvement to achieve similar results.

Chinese restaurants often prevent media attention to an additive. These types of devices are by no means the only players in the game, but are often among the best known. Of course, different restaurants have different politicians, but it is very common that chefs add a liberal amount of monosod glutamate powder to everything from noodles to boundaries and soup. As a result, the food tastes delicate dance would require a lot of careful cooking. Chefs almost always leave the ingredient if asks but often it is largelyautomatically.

Strongly processed food

Another source is foods that have been extensively processed. Canned soups are a good example, as well as pre -wrapped meat, some bacon products and things like Pepperoni and ham slices. Foods that depend on many chemical preservatives to remain fresh, often also contain monosodium glutamate to maintain them well, no matter how long they have on the shelf.

"Comfort products"

Frozen meals are another place to look. Chicken nuggets, fish sticks and frozen pizzas often contain at least part of the additives for many of the same reasons that other foods do. The freezing process and re -heating necessarily reduce a lot of nutrients from most foods, which can negatively affect the way of taste. Adding taste boosters is an easy way to make a production of production to ensure that consumers really enjoy the taste of food and its comfort.

SourcesThere are also many processed refreshments. Potato chips and flavored popcorn products are good places where you can watch, as well as some biscuits and biscuits. A potential candidate is basically any food designed for quick and cheap satisfaction.

fermented or aging food

MSG is also often added to things like soy sauce and fermented bean paste, two ingredients commonly used in Asian -style cooking. Some aging cheeses may also contain this, albeit in trace amounts. Natural fermentation often leaves a bitter, somewhat pungent aftertaste that is not always desirable. Adding MSG often balances the taste and adds a spicy element that makes the final product stupid without being overwhelmed.

What to look for

In many countries, food manufacturers must publish whether they use MSG in their food. This is especially true in the Union TED and throughout Europe. In the US, Federal Food and Drug Administration (FDA) has a classicN MSG as "generally recognized as safe", but still requires any meal for the market for a list of commercial sales "monosodium glutamate" on the list of folders. Manufacturers do not have to say how much they used, but they need to know that consumers have been included. The European Union food labeling laws are very similar, and both Australia and New Zealand also require all food additive supplements to be recorded on the label.

Canada is a remarkable exception. This country does not require food to publish MSG supplements, but rather focuses its efforts on the truth in advertising. Food cannot say that they contain, for example, "no ingredients" if they use monosodium glutamate. In most cases, this rule also applies to other ingredients derived from glutamate. In Canada as such, any food that is not marked as "no ingredients" may include compound - but then maybe not. Consumers often have to do a lot of work with their legs when it comes to examining whatThe Sune contains their food.

things are more complicated in terms of restaurants, because most facilities never publish comprehensive lists of ingredients for their food. Readers can always ask, but rarely there are guarantees that the information they get will be accurate. There is no really food sampling, there is no good way to be absolutely sure what the food really contains contains.

Health concerns

Most people are curious about MSG increments due to the risk that the ingredient carries in terms of certain negative health effects. A number of scientific studies combined regular consumption of compounds on headaches, nausea and increased heart rate. Some have also suggested that they may have a slight neurotoxic effect on the brain that can be particularly harmful in children. Eating only small amounts of food containing MSGs are rarely the cause of alarm, but people who want to be wrong on the side of caution often try to avoid this substance completely.

alErgic reactions

Some people are also allergic to monosodium glutamate, which represents a number of concerns and preventive measures. In most cases, those who respond to this compound seem to be the most sensitive to the glutamate component. There are many other ingredients based on glutamates that are not marked as MSG, which can be confusing. People trying to avoid glutamate-based foods should look for these other related ingredients on food-some of the most common are hydrolyzed yeasts, hydrolyzed plant proteins, autolyzed yeast, protein isolate, modified corn starch, yeast extract and modified food starch. They are not technically MSG, but they are associated enough to cause reactions in most who are truly allergic.