China's high incidence of cancer, all because of MSG? In fact, these 4 kinds of food is the "harmful essence"

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A man ate 5500 pounds of MSG in 38 years, and what happened?

A South Korean documentary has told the story of a "MSG-addicted" uncle.

The uncle every meal from his pocket to pull out a big bag of MSG, a bowl of soup with 3 tablespoons, mixing rice 2 tablespoons, and even drink water to add 1 spoon, the degree of addiction to MSG smacked.

In addition to the meal to crazy add MSG, uncle is the MSG as a snack. He keeps a big bag of MSG in his car and when he takes a break, he takes it out for a couple of licks, a habit that has lasted for 38 years.

Thinking back to a night 38 years ago, the uncle was drunk and went to the kitchen in the evening to find sugar to drink, but the result is that the MSG as sugar, and since then addicted to the flavor and out of control.

And during those 38 years, the uncle ate more than 5,500 pounds of MSG, adding up to more than 40 times his own body weight!

The damage to his body from consuming so much MSG was inevitable -- as early as 20 years ago, he developed a severe case of Burger's Disease, which led to four amputations.

And a gastroscopy also revealed that the uncle's stomach was already riddled with problems, and that he couldn't rule out the possibility of it becoming worse. Coupled with the fact that the uncle himself suffers from diabetes, if he does not give up MSG, it is likely to pose a serious threat to his life in the long run.

Two, MSG is "harmful", not only hurt the body but also cause cancer?

Monosodium glutamate was first refined from monosodium glutamate. in the early 20th century, the Japanese chemist Ikeda Kikumiao in order to find out why he drank kelp and cucumber soup is surprisingly delicious, the soup samples to bring back to the laboratory to analyze, and ultimately extracted from the kelp in a kind of magical material - monosodium glutamate, named "ajinomoto."

And in 1920, Chinese chemist Wu Yunchu successfully extracted and made monosodium glutamate, named MSG, from grains. Monosodium glutamate is a substance that is considered to be a cancer-causing agent by the general public, but in fact monosodium glutamate itself is not carcinogenic.

Monosodium glutamate is the main ingredient in MSG, and in a narrow sense, MSG can be said to be equivalent to monosodium glutamate. Monosodium glutamate is able to participate in the normal metabolism of proteins in the human body, promoting the process of oxidation, and even has some health effects on the brain, nerves and liver.

The safety of monosodium glutamate has long been recognized in several studies.

There is a view that "Monosodium glutamate produces harmful substances when heated and has a risk of causing cancer."

In fact, this is not scientific, although monosodium glutamate heated to 120 ℃ does form pyroglutamate, but pyroglutamate is non-toxic and harmless, just no longer have a fresh flavor, and will not cause harm to the human body.

Three, safe to eat MSG, 3 points is the key

While MSG is not rumored to be a "carcinogen", but in the daily intake, but still pay attention to three health details.

1, control intake

MSG contains sodium, and high sodium intake may increase the risk of high blood pressure, stroke and gastric cancer, so controlling daily sodium intake is necessary.

The European Food Safety Authority (EFSA) recommends that the safe intake of glutamate (and its salts) for humans is 30mg per kilogram of body weight per day. for a 60kg adult, this equates to no more than 1.8g per day. a child's sodium intake should be no higher than 2300mg per day, and should be lower for children and adolescents under 14 years of age.

2, used a seasoning sauce as much as possible without MSG

If you use a seasoning sauce or a down-home sauce, such as soy sauce, oyster sauce, salad dressing, chili sauce, beef sauce, XO sauce, etc., do not put MSG/chicken essence, because the vast majority of them have added glutamic acid and fresh-flavored nucleotides to the freshness enhancers.

3, out of the pot and then add

The best applicable concentration of monosodium glutamate is 0.2% to 0.5%, and the optimal dissolution temperature is 70 ℃ ~ 90 ℃. Therefore, it is recommended to try to add monosodium glutamate when the dish or soup is about to come out of the pot, so as not to destroy the monosodium glutamate, but also to ensure that the freshness.

Four, really carcinogenic four kinds of food, to eat less

Cancer is closely related to diet, although MSG is not carcinogenic, but life does exist quietly hidden in a variety of food in the "carcinogens", we need to understand and appropriate away.

As early as 2012, the International Agency for Research on Cancer (IARC) under the umbrella of the World Health Organization (WHO) included "Chinese salted fish" in the list of "first-degree carcinogens".

Salted fish in the high salt curing, sun exposure and dehydration process, will produce a large number of nitrites, if ingested and stomach acid reaction, may produce a strong carcinogen ammonium nitrite, is not conducive to health.

Processed meat, such as bacon, ham, bacon, and canned meat, meat sauce, etc., generally contain "sodium nitrite". Although nitrite itself is not carcinogenic, it reacts with meat proteins to produce nitroso compounds that are highly carcinogenic and toxic.

Research has proven that more than 80% of nitroso compounds can induce tumors in animals, especially increasing the risk of gastric and colorectal cancers, as well as prostate, pancreatic and breast cancers.

Moldy food contains Aspergillus flavus, which produces the strong carcinogenic aflatoxin, the strongest carcinogen found, especially the toxicity of aflatoxin B1, which is 68 times more toxic than arsenic.

Studies have proven that even a dose of only 1mg/kg may induce various organ cancers. In addition, aflatoxin is stable, not easily dissolved in water, and extremely resistant to high temperatures, the cleavage temperature of 280 ℃. That is to say, want to heat, boiling water to eliminate its toxicity is simply impossible, the best way is to completely away from it.

In the 2012 update of the list of class 1 carcinogens, the number of carcinogens associated with betel nut increased to three, and betel nut itself is a class 1 carcinogen.

Betel nut contains the carcinogen betel nut alkali, and during chewing, betel nut fibers will rub against the oral cavity, which in the long run can easily cause local trauma and chronic damage to the oral mucosa, increasing the risk of oral cancer.

While "a cancer word three mouths", we don't need to "talk about cancer", as soon as we see an article that says "XX things cause cancer ", on the fear, panic, in the diet of trepidation. We need to have a scientific understanding, to identify the true and false, in order to go farther on the road of cancer prevention, to walk more solid.