নুডলসের গপ্পো (তৃতীয় পর্ব)

✒️রাজা দেবরায়

গত পর্বে আমরা দেখেছিলাম যে সি.আর.এস বা 'চাইনিজ রেস্তোরাঁ সিন্ড্রোম'কে ইংরেজিতেও কেউ ভালো বলছেননা। এবার ইংরেজিতেই মনোসোডিয়াম গ্লুটামেট সম্পর্কে আরও কিছু জেনে নিই আমরা।

What's the science behind MSG?

The flavour enhancer works when molecules of MSG bind to receptors on the tongue that naturally sense the key flavour chemical it contains - glutamate.

Glutamate is a compound naturally found in foods from breast milk to parmesan cheese.

MSG was patented in 1909 by the Japanese chemist Kikunae Ikeda, who gave his invention the name "the essence of taste" and described its ineffable flavour as "umami", now recognised as one of the five basic flavours.

Although anecdotal claims that MSG has adverse effects have proliferated since the mid-20th Century, no studies have established any accepted mechanism for harm.

A 2019 review of scientific literature in the journal Food Science and Food Safety concluded that claims linking MSG to an assortment of ailments were unsubstantiated.

(চলবে)