http://hifimusic.co.kr/life/574567
영국 MSG 하루 평균 소비량 = 0.59그람 약 백명중 2-3명은 2.33그램 섭취
(Food Addit Contam. 1991 Sep-Oct;8(5):663-72) 수록내용
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타이완의 경우 3그램이라고 합니다.
한국인의 소비량 자료는 없는 것 같습니다.
다만 많은 분들이 자장이나 짬뽕, 국솥 등에 상상 이상의 MSG를 (몇국자씩)
투하하는 것을 목격했다고 진술한 적은 있습니다.
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실험담당자와 피검자 모두 플라시보인지 MSG인지
모른는 상황에서 실시된 double blind test에서
나온 결과는 다음과 같습니다.
두통 (p<0.023), 이상 감각(둔감, 저린감) (p < 0.007),
general weakness 무력감 (p < 0.040), flushing 홍조 (p < 0.016) 등이
MSG 2.5그램 투여시 통계적으로 유의 (p값)하게 자주 나타났다고 보고된 증상중 일부입니다..
두통(p<0.023)가 의미하는 것은 MSG가 두통 유발작용이 실제론 없는데도
피검자가 두통을 호소할 확률이 2.3%라는 겁니다. 다시 말하면
97-98%의 경우에서는 MSG 때문에 두통이 왔다는 것을 의미합니다.
그리고 일부 식당 한끼 음식에는 5 그람 이상의
MSG가 들어 있을 수 있다고 보고 되었습니다.
J Allergy Clin Immunol. 1997 Jun;99(6 Pt 1):757-62 수록된 내용
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1990년대FDA(식약청)에서 미국실험생물학연합회 (FASEB)에 의뢰하여
나온 350페이지 분량의 보고서를 참고해 발표한 내용은
MSG는 GRAS(generally recognized as safe), 일반적으로 안전한 식품첨가물로
분류되었지만 2.5-3그램 이상 섭취 시에는 MSG 증상이 나타날 수 있고
천식도 일시적으로 악화시킬 수 있음이 인정되었습니다.
(http://www.emagill.com/rants/fda_msg.pdf)
잠깐 다른 예기……오디오 케이블을 비청할 경우
참여한 거의 모든 사람이 차이를 확신하고
대부분의 경우 차이점에 대한 의견이 일치합니다.
그렇지만 막상 블라인드 테스트로 케이블을 구별 하라고
들이대면 틀리는 경우가 허다합니다.
본래 케이블 소리가 차이가 없기 때문이라고요? ………!!
그건 백문불여일청으로……
MSG의 더블 블라인드 테스트의 경우에도
이런 점이 작용할 거라 생각되는데,
그럼에도 불구하고 더블 블라인드 테스트에서
MSG증상을 통계적으로 밝혀 냈다는 것은
그 효과가 실제로 존재함을 의미하고,
약간의 주관적 견해를 첨가한다면
그 효과가 더블블라인드실험에서 밝혀진 것보다 보다
낮은 섭취량에서 그리고 훨씬 많은 사람에게서 발생할 수 있다고 생각되는 바입니다.
참고로,
글루타메이트염(MSG 포함)은 뇌에서 신경전달 물질로 작용하고
이 물질과 관련된 뇌질환으로 무도병, 알츠하이머 질환 (치매)이 있습니다.
물론 중추신경계에서 사용하는 글루타메이트는
뇌자체에서 당으로부터 만들어지므로 혈중농도에는 큰
영향을 받지 않는 걸로 알려져 있습니다:
그렇지만, 100% 완벽한 것은 없습니다.
일부 뇌부위 (BBB에서 재외된부위) 혈관,
뇌종양의 혈관, 기타 혈관질환시에는 이 물질을
비교적 잘 통과시키므로,
뇌의 신경세포가 글루타메이트의 혈중농도에 전혀 영향을 받지
않는다고 단정 지을 수 없습니다.
MSG가 무슨 역활을 할수도 있는 영역입니다.
앞으로 연구가 진행되면 어떤 새로운 사실이 밝혀질지 모릅니다.
자신이 이해할 수 없다고, 현재 기술로 증명할수 없다고,
그 나름대로 단정해 버리면 안되지 않나 싶습니다.
케이블에 의한 소리 차이를 과학적으로 증명할수 없고
블라인드 테스트를 반박할 수 없는 비교 방법으로 맹신하여,
이 방법으로 구별 못하면 실제
차이가 없는 거라고 단정지으면 안되듯이…
http://articles.mercola.com/sites/articles/archive/2009/04/21/msg-is-this-silent-killer-lurking-in-your-kitchen-cabinets.aspx
MSG: Is This Silent Killer Lurking in Your Kitchen Cabinets
April 21, 2009 | 1,828,743 views
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By Dr. Mercola
A widespread and silent killer that's worse for your health than alcohol, nicotine and many drugs is likely lurking in your kitchen cabinets right now."It" is monosodium glutamate (MSG)1, a flavor enhancer that's known widely as an addition to Chinese food, but that's actually added to thousands of the foods you and your family regularly eat, especially if you are like most Americans and eat the majority of your food as processed foods or in restaurants.MSG is one of the worst food additives on the market and is used in canned soups, crackers, meats, salad dressings, frozen dinners and much more. It's found in your local supermarket and restaurants, in your child's school cafeteria and, amazingly, even in baby food and infant formula.MSG is more than just a seasoning like salt and pepper, it actually enhances the flavor of foods, making processed meats and frozen dinners taste fresher and smell better, salad dressings more tasty, and canned foods less tinny.While MSG's benefits to the food industry are quite clear, this food additive could be slowly and silently doing major damage to your health.
What Exactly is MSG?
You may remember when the MSG powder called "Accent" first hit the U.S. market. Well, it was many decades prior to this, in 1908, that monosodium glutamate was invented. The inventor was Kikunae Ikeda, a Japanese man who identified the natural flavor enhancing substance of seaweed.Taking a hint from this substance, they were able to create the man-made additive MSG, and he and a partner went on to form Ajinomoto, which is now the world's largest producer of MSG (and interestingly also a drug manufacturer). 2Chemically speaking, MSG is approximately 78 percent free glutamic acid, 21 percent sodium, and up to 1 percent contaminants.3It's a misconception that MSG is a flavor or "meat tenderizer." In reality, MSG has very little taste at all, yet when you eat MSG, you think the food you're eating has more protein and tastes better. It does this by tricking your tongue, using a little-known fifth basic taste: umami.Umami is the taste of glutamate, which is a savory flavor found in many Japanese foods, bacon and also in the toxic food additive MSG. It is because of umami that foods with MSG taste heartier, more robust and generally better to a lot of people than foods without it.The ingredient didn't become widespread in the United States until after World War II, when the U.S. military realized Japanese rations were much tastier than the U.S. versions because of MSG.In 1959, the U.S. Food and Drug Administration labeled MSG as "Generally Recognized as Safe" (GRAS), and it has remained that way ever since. Yet, it was a telling sign when just 10 years later a condition known as "Chinese Restaurant Syndrome" entered the medical literature, describing the numerous side effects, from numbness to heart palpitations, that people experienced after eating MSG.Today that syndrome is more appropriately called "MSG Symptom Complex," which the Food and Drug Administration (FDA) identifies as "short-term reactions" to MSG. More on those "reactions" to come.
Why MSG is so Dangerous
One of the best overviews of the very real dangers of MSG comes from Dr. Russell Blaylock, a board-certified neurosurgeon and author of "Excitotoxins: The Taste that Kills." In it he explains that MSG is an excitotoxin, which means it overexcites your cells to the point of damage or death, causing brain damage to varying degrees -- and potentially even triggering or worsening learning disabilities, Alzheimer's disease, Parkinson's disease, Lou Gehrig's disease and more.Part of the problem also is that free glutamic acid is the same neurotransmitter that your brain, nervous system, eyes, pancreas and other organs use to initiate certain processes in your body.4 Even the FDA states:"Studies have shown that the body uses glutamate, an amino acid, as a nerve impulse transmitter in the brain and that there are glutamate-responsive tissues in other parts of the body, as well.Abnormal function of glutamate receptors has been linked with certain neurological diseases, such as Alzheimer's disease and Huntington's chorea. Injections of glutamate in laboratory animals have resulted in damage to nerve cells in the brain."5Although the FDA continues to claim that consuming MSG in food does not cause these ill effects, many other experts say otherwise.According to Dr. Blaylock, numerous glutamate receptors have been found both within your heart's electrical conduction system and the heart muscle itself. This can be damaging to your heart, and may even explain the sudden deaths sometimes seen among young athletes.He says:"When an excess of food-borne excitotoxins, such as MSG, hydrolyzed protein soy protein isolate and concentrate, natural flavoring, sodium caseinate and aspartate from aspartame, are consumed, these glutamate receptors are over-stimulated, producing cardiac arrhythmias.When magnesium stores are low, as we see in athletes, the glutamate receptors are so sensitive that even low levels of these excitotoxins can result in cardiac arrhythmias and death." 6Many other adverse effects have also been linked to regular consumption of MSG, including:
- Obesity
- Eye damage
- Headaches
- Fatigue and disorientation
- Depression
Further, even the FDA admits that "short-term reactions" known as MSG Symptom Complex can occur in certain groups of people, namely those who have eaten "large doses" of MSG or those who have asthma.7According to the FDA, MSG Symptom Complex can involve symptoms such as:
- Numbness
- Burning sensation
- Tingling
- Facial pressure or tightness
- Chest pain or difficulty breathing
- Headache
- Nausea
- Rapid heartbeat
- Drowsiness
- Weakness
No one knows for sure just how many people may be "sensitive" to MSG, but studies from the 1970s suggested that 25 percent to 30 percent of the U.S. population was intolerant of MSG -- at levels then found in food. Since the use of MSG has expanded dramatically since that time, it's been estimated that up to 40 percent of the population may be impacted.8
How to Determine if MSG is in Your Food
Food manufacturers are not stupid, and they've caught on to the fact that people like you want to avoid eating this nasty food additive. As a result, do you think they responded by removing MSG from their products? Well, a few may have, but most of them just tried to "clean" their labels. In other words, they tried to hide the fact that MSG is an ingredient. How do they do this? By using names that you would never associate with MSG.You see, it's required by the FDA that food manufacturers list the ingredient "monosodium glutamate" on food labels, but they do not have to label ingredients that contain free glutamic acid, even though it's the main component of MSG. There are over 40 labeled ingredients that contain glutamic acid,9 but you'd never know it just from their names alone. Further, in some foods glutamic acid is formed during processing and, again, food labels give you no way of knowing for sure.
Tips for Keeping MSG Out of Your Diet
In general, if a food is processed you can assume it contains MSG (or one of its pseudo-ingredients). So if you stick to a whole, fresh foods diet, you can pretty much guarantee that you'll avoid this toxin. The other place where you'll need to watch out for MSG is in restaurants. You can ask your server which menu items are MSG-free, and request that no MSG be added to your meal, but of course the only place where you can be entirely sure of what's added to your food is in your own kitchen. To be on the safe side, you should also know what ingredients to watch out for on packaged foods. Here is a list of ingredients that ALWAYS contain MSG:
Autolyzed Yeast Calcium Caseinate Gelatin Glutamate Glutamic Acid Hydrolyzed Protein Monopotassium Glutamate Monosodium Glutamate Sodium Caseinate Textured Protein Yeast Extract Yeast Food Yeast Nutrient
Flavors and Flavorings Seasonings Natural Flavors and Flavorings Natural Pork Flavoring Natural Beef Flavoring Natural Chicken Flavoring Soy Sauce Soy Protein Isolate Soy Protein Bouillon Stock Broth Malt Extract Malt Flavoring Barley Malt Anything Enzyme Modified Carrageenan Maltodextrin Pectin Enzymes Protease Corn Starch Citric Acid Powdered Milk Anything Protein Fortified Anything Ultra-Pasteurized
Choosing to be MSG-Free
Making a decision to avoid MSG in your diet as much as possible is a wise choice for nearly everyone. Admittedly, it does take a bit more planning and time in the kitchen to prepare food at home, using fresh, locally grown ingredients. But knowing that your food is pure and free of toxic additives like MSG will make it well worth it. Plus, choosing whole foods will ultimately give you better flavor and more health value than any MSG-laden processed food you could buy at your supermarket.
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