Sharing Time P2MI, "MSG for Delicious, Healthy, Halal and Nutritious Cooking"

The Indonesian Monosodium Glutamate and Glutamic Acid Factory Association (P2MI), is holding a Sharing Time. This activity takes the theme; "MSG for Delicious, Healthy, Halal and Nutritious Cooking", attended by P2MI members and various communities related to the food ecosystem in Indonesia, including a number of journalists took place at Wajik Resto, Hotel Luminor Mangga Besar - Jakarta, Monday (29/01/24 ).

In the sharing session, the nutrition and nutrition resource person, Prof. Hardinsyah MS, PhD., and dr. Sheena M.Gz, SpGk, AIFO., as well as cooking experts, Chef Muto and Chef Ajis. These experts discuss objectively and factually about MSG and its benefits for the human body, as well as exposing various myths that have developed in Indonesian society, about MSG or Mecin aka Vitsin, about food flavoring, which we often encounter, when enjoying meatballs, fried rice and various types. other food.

MSG (MonoSodium Glutamate) or Ummi Seasoning has been used for more than a century to enhance and balance the savory taste of food. Despite its widespread use and many benefits, consumer misconceptions about MSG are quite common, with many myths about MSG circulating on the Internet in recent years.

The myth that MSG causes allergic reactions
In fact, glutamate is one of the most common amino acids (the building blocks of proteins in our food and bodies) in nature. It's a natural flavor enhancer and is found in foods such as mushrooms, parmesan cheese, and tomatoes. Our bodies treat the glutamate in MSG seasoning and the natural glutamate from many of the foods we enjoy every day in the same way regardless of their origins. Therefore it is unlikely that people are sensitive to MSG.

The myth that MSG causes effects on the brain
In fact, a number of studies show that MSG has no negative effects on the brain's central nervous system. Even in one study where plasma glutamate was increased 10-fold above normal, which never actually happens in real life, no glutamate entered the brain. This shows the effectiveness of the brain in preventing glutamate from entering the brain.

Once an appropriate amount of MSG has been added to a food, using more only provides a slight boost in flavor. In fact, adding too much MSG as an additional seasoning can actually reduce the deliciousness of the food. Meanwhile, Head of Communications for the Indonesian Monosodium Glutamate and Glutamic Acid Factory Association (P2MI), Satria Gentur Pinandita, revealed that MSG or Ummi Seasoning has been used for more than a century to enhance and balance the savory taste of food. MSG is a spice made through natural fermentation, so we use raw materials from sugar cane molasses.

“The use of MSG is widespread. Consumer misconceptions about MSG are quite common, with many myths about MSG circulating on the internet in recent years. There are still many slanted responses circulating in the community regarding this micin. "Today we from P2MI provide correct information regarding the safety of consuming MSG," said Satria.

Meanwhile, Dr. Sheena M.Gz, SpGk, AIFO said, more in-depth research shows that normal intake of micin does not have a negative effect on brain function.

"In reality, glutamate is a neurotransmitter compound that plays a role in transmitting nerve signals," he said.

He also said that the use of MSG should not be excessive, and should be used in moderation. Sheena revealed that glutamate is one of the most common amino acids, namely the ingredients that build protein in food and the body.

“It's a natural flavor enhancer and is found in many foods such as mushrooms, Parmesan cheese and tomatoes. Our bodies treat the glutamate in MSG seasoning and the natural glutamate from many of the foods we enjoy every day in the same way regardless of their origins. "Therefore, it is unlikely that people are sensitive to MSG," he said.

Meanwhile, in January 2018, the International Headache Society removed MSG from the list of factors that cause headaches. Previously, MSG was listed as a substance associated with headaches in the International Classification of Headache Disorders (ICHD) Society. Now, in the 3rd edition of ICHD, based on the latest scientific evidence, MSG has been removed from this list.

Meanwhile, the myth that MSG contains high levels of sodium is, in fact, Monosodium glutamate, or MSG, is a pure form of glutamate, which combines with sodium (sodium). MSG has a lower sodium content than table salt and is often used to help improve the taste of low-sodium foods. Replacing salt with some MSG in recipes will reduce the sodium content of the dish. This is because MSG has two-thirds less sodium than table salt.

In a study, published in the British Journal of Nutrition (April 2010), researchers from the Jiangsu Provincial Center for Disease Control and Prevention assessed the dietary glutamate intake of nearly 1,300 Chinese people. The researchers observed that over the course of the 5-year study, there was no association between MSG consumption and weight gain, even in people with relatively high MSG intake.

A previous study published in the February 2019 issue of the European Journal of Clinical Nutrition (EJCN), found that monosodium glutamate (MSG) in food may have a positive effect on cognitive function in people suffering from dementia. In the EJCN study, researchers at the School of Health Science, Tottori University, Japan, divided study participants into two groups based on whether they consumed MSG. This is a trial with a single-blind system (where the research subjects do not know the test material being given) and placebo-controlled (where the research subjects are divided into 2 and given different test materials). This study involved 159 subjects with dementia living in hospitals or nursing homes. Researchers found that study participants who consumed MSG daily experienced slight improvements in memory. For example, they were able to remember more words in tests and found it easier to tell time. (Eka)

This article was published on indonesianews.co.id on January 29, 2024
Article Title: Sharing Time P2MI, "MSG for Delicious, Healthy, Halal and Nutritious Cooking"
Article Link : https://www.indonesianews.co.id/2024/01/29/sharing-time-p2mi-msg-untuk-masakan-lezat-sehat-halal-dan-bergizi/

Editor: Eka