Is it true that MSG is healthier than kitchen salt?

Medical Video: Is MSG Bad for You?

Have you ever heard the statement that monosodium glutamate (MSG) or ec mecin’ is better consumed than salt? Is that statement true? Here is a comparison of MSG with salt.

What is monosodium glutamate (MSG)?

Mononodium Glutamate (MSG) or what we often refer to as 'mecin', is useful as a flavor enhancer in food and is an additive that is often used in packaged foods and foods made in home kitchens. There has been an increase in consumption of MSG from year to year in various countries. It is known that consumption of MSG in people in the UK in a week is as much as 4 grams (less than 1 teaspoon), whereas in America, the average use of MSG is 0.55 grams of MSG in one day. Meanwhile, in Taiwan, the average person consuming MSG in one day reaches 3 grams per day.

According to US Food and Drug Administration, MSG consists of sodium / sodium, amino acids, and glutamate. Glutamate is naturally present in the body and in various food sources, such as beef, poultry, milk and vegetables. The human body has the same way of digesting glutamate obtained from food or from MSG. Actually, glutamate in MSG is as important as glutamate that we get from food. However, consumption of MSG should not be too much because MSG contains sodium which can cause high blood pressure.

Effects of consuming MSG for the body

Some studies say that MSG has a negative impact on the health of the body. One of the well-known syndromes of the effects of consuming MSG is "Chinese Restaurant Syndrome who have symptoms such as headaches, nausea, and chest palpitations. This syndrome appears in people who are sensitive to MSG.

Another study was conducted to see the impact of consuming MSG with reproductive health and birth. The research subject used was a mouse given as much as 7.2 grams of MSG / kg body weight in one day. The results of this study, no adverse effects were found in these mice. A study conducted by American of Pediatrics Committee on Drugs breastfeeding mothers who consume MSG in reasonable amounts and limits indicate that there is no impact or disturbance that occurs in the nursing mother.

What is salt?

Kitchen salt (sodium chloride) is a residual substance derived from the evaporation of sea water. Sodium chloride (NaCl) is a substance that gives rise to stimulation for salty taste in the tongue. Sodium enhances the sensory properties of food by increasing saltiness, decreasing bitter taste, and enhancing sweetness and other flavor effects. To date, the factors that make an individual to receive salty food are still poorly understood, but it is estimated that environmental factors such as the level of sodium consumption in food and eating habits have a large influence on them.

In one teaspoon of salt, it contains 2,300 mg of sodium, while sodium intake is recommended in one day by the World Health Organization (WHO) to avoid various degenerative diseases, amounting to less than 2,000 mg of sodium.

MSG vs Salt Salt

Until now there is still a lot of controversy regarding the level of sodium contained in the MSG. Some say that sodium contained in MSG only consists of one third of sodium in salt, which is a ratio of 12% to MSG and 39% to salt. Sodium is very important in maintaining the physiology of the human body, but excessive sodium consumption can lead to increased blood pressure which can cause various heart diseases. It is estimated that 62% of strokes and 49% of coronary heart disease are caused by high blood pressure. Excessive sodium consumption also has other negative health effects, including gastric cancer, decreased bone mineral density and may cause obesity.

MSG and kitchen salt both have the sodium content needed by the body but are also limited in their use. Until now, there has been no research that states which one is better between MSG and salt. As long as the level of consumption is regulated and observed, so that sodium intake is not excessive, the use of MSG and kitchen salt is permitted, except for some people who have certain diseases whose sodium intake is very limited.

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