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神奇的調味品:味精。以及它的偏見、歷史、正確認知
- 2022-03-14
神奇調料是指什麼
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0:07 In 1968, Dr。 Robert Ho Man Kwok felt ill after dinner at a Chinese restaurant。
0:14 He wrote a letter detailing his symptoms to a prestigious medical journal,
0:18 pondering whether his illness had resulted from eating monosodium glutamate—
0:23 also known as MSG。
0:25 Kwok’s connection between his headache and this common seasoning
0:29 in American Chinese cuisine was just a hunch。
0:32 But his letter would dramatically change the world‘s relationship with MSG,
0:37 inspiring international panic, biased science,
0:41 and sensationalist journalism for the next 40 years。
0:46 So what is this mysterious seasoning?
0:48 Where does it come from, and is it actually bad for you?
0:53 MSG is a mixture of two simple molecules。
0:56 Sodium, which is well-established as an essential part of our diet,
1:01 and glutamate, a very common amino acid
1:04 found in numerous plant and animal proteins。
1:07 Glutamate plays a key role in our digestion, muscle function,
1:11 and immune system。
1:13 Around the time of Dr。 Kwok’s letter,
1:15 it had been identified as an important part of our brain chemistry。
1:20 Our body produces enough glutamate for all these processes,
1:24 but the molecule is also present in our diet。
1:27 You can taste its signature savory flavor in foods
1:30 like mushrooms, cheese, tomatoes, and broth。
1:35 Chasing this rich flavor is what led to MSG’s invention in 1908。
1:40 A Japanese chemist named Dr。 Ikeda Kikunae
1:44 was trying to isolate the molecule responsible for a unique flavor
1:48 he called “umami,” meaning “a pleasant, savory taste。”
1:53 Today, umami is recognized as one of the five basic tastes in food science。
1:58 Each basic taste is produced by unique molecular mechanisms
2:02 that can’t be replicated by combining other known tastes。
2:06 In the case of umami,
2:08 those mechanisms arise when we cook or ferment certain foods,
2:12 breaking down their proteins and releasing amino acids like glutamate。
2:17 But Ikeda found a savory shortcut to producing this chemical reaction。
2:23 By isolating high quantities of glutamate from a bowl of noodle broth
2:27 and combining them with another flavor enhancer like sodium,
2:31 he created a seasoning that instantly increased the umami of any dish。
2:37 The result was a major success。
2:40 By the 1930s, MSG was a kitchen staple across most of Asia;
2:45 and by the mid-20th century,
2:47 it could be found in commercial food production worldwide。
2:50 So when Dr。 Kwok‘s letter was published, the outrage was immediate。
2:55 Researchers and citizens demanded a scientific enquiry
2:58 into the popular additive。
3:00 On one hand, this wasn’t unreasonable。
3:03 The substance hadn’t been tested for toxicity,
3:06 and its health impacts were largely unknown。
3:10 However, it’s likely many people weren’t responding
3:13 to a lack of food safety regulation,
3:15 but rather the letter’s title: “Chinese Restaurant Syndrome。”
3:19 While MSG was commonly used in numerous cuisines,
3:23 many Americans had longstanding prejudices against Asian eating customs,
3:28 labeling them as exotic or dangerous。
3:31 These stigmas fueled racially biased journalism,
3:34 and spread fear that eating at Chinese restaurants could make you sick。
3:39 This prejudiced reporting extended to numerous studies about MSG and umami,
3:44 the results of which were much less conclusive than the headlines suggested。
3:49 For example, when a 1969 study found that injecting mice with MSG
3:54 caused severe damage to their retina and brain,
3:57 some news outlets jumped to proclaim that eating MSG could cause brain damage。
4:03 Similarly, while some studies reported that excess glutamate
4:07 could lead to problems like Alzheimer’s,
4:09 these conditions were later found to be caused by internal glutamate imbalances,
4:13 unrelated to the MSG we eat。
4:17 These headlines weren‘t just a product of prejudiced reporters。
4:21 Throughout the late 60s and early 70s,
4:23 many doctors also considered “Chinese Restaurant Syndrome”
4:27 to be a legitimate ailment。
4:29 Fortunately, today’s MSG researchers no longer see the additive
4:33 in this discriminatory way。
4:35 Recent studies have established the vital role glutamate plays in our metabolism,
4:40 and some researchers even think MSG is a healthier alternative
4:44 to added fat and sodium。
4:47 Others are investigating whether regular consumption of MSG
4:51 could be linked to obesity,
4:53 and it is possible that binging MSG produces headaches,
4:57 chest pains, or heart palpitations for some people。
5:00 But for most diners, a moderate amount of this savory seasoning
5:05 seems like a safe way to make life a little tastier。
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