MSG ILHAM FAUZAN

1804277019
(MONOSODIUM GLUTAMATE) D3 FARMASI 1A
HISTORY OF MSG
In 1908, Kikunae Ikeda, a professor at the University of Tokyo, discovered the key to
the delicacy of glutamic acid content In Germany in 1866, Ritthausen also succeeded
in isolating glutamic acid and turning it into monosodium glutamate (MSG) Since
1963, Japan and Korea pioneered mass production of MSG, which later developed
throughout the world, including Indonesia
WHAT IS MSG?
Monosodium glutamate (MSG) is the sodium salt of glutamic acid, an amino acid
found in all types of protein.Asam Glutamate is an amino acid that is one of the
essential components of protein that the body needs kita.Secara glutamic acid
naturally present in our food's daily days like meat, fish, eggs, milk (including breast
milk), cheese, tomatoes and various kinds of vegetables.
MSG RAW MATERIALS
MSG, which is made in Indonesia, comes from sugar cane which is a by-product of
sugar milling. MSG comes from vegetable ingredients (plants) which are made
through fermentation.
MANY TYPES OF MSG
MSG is divided into two types: natural and artificial.
MSG is naturally healthy to eat. While the artificial ones, and actually many
circulate, have the potential to bring health problems.
HOW TO MAKE MSG
MSG is produced through fermentation, a process used to make beer, vinegar, soy
sauce and yogurt. The process begins with natural ingredients such as molasses from
cane sugar or beet sugar and cassava or grain starch.
THE DANGERS OF MSG
1. Chinese Restaurant Syndrome
In 1968 dr. Ho Man Kwok found a disease in his patients whose symptoms were quite
unique namely hot neck and chest, shortness of breath, accompanied by dizziness
after eating Chinese food in a restaurant.
2. Damage to Brain Tissue, Liver, Lung Cells
Whereas contaminated of protective blood-brain can lead to liver abnormalities,
trauma, hypertension, stress, high fever, and the aging process.
3.Retina damage
Research shows that excess MSG can damage the retina.
THANK YOU VERY MUCH