Is chicken stock healthier than MSG?

There is no clear answer to this question.

Chicken bouillon and monosodium glutamate are both common condiments that are used to enhance the flavor of food in cooking. When consumed in moderation, neither of them usually causes significant harm to human health, but excessive intake may bring some adverse effects. Monosodium glutamate is a purified form of glutamate extracted from grains (such as corn or wheat), which can enhance the natural flavor of food and make it taste more delicious. Glutamate is a non-essential amino acid that is found in many natural foods, such as tomatoes, cheese and meat. It is low in calories and can provide umami and enhance the flavor of food. However, excessive use may lead to excessive sodium intake and may also cause symptoms such as headaches and facial pressure in some sensitive people. Chicken bouillon is a compound condiment, the main ingredients of which include monosodium glutamate, salt, sugar, chicken extract, spices, etc. It simulates the flavor of chicken and is usually used to increase the umami and meaty aroma of food. It has a rich flavor and is suitable for a variety of dishes. However, chicken bouillon usually contains a high sodium content and contains additives and spices, which may not be suitable for people who are sensitive to food ingredients. In short, chicken bouillon and monosodium glutamate have their uses and limitations, and whether they are "healthy" depends largely on the amount used and personal health needs. Moderation, combined with a balanced diet, is key to ensuring good health. For people with special health concerns, it is recommended to seek the advice of a nutritionist or physician.

Author | Master of Doubao Food Processing and Safety

Review | Ruan Guangfeng, Deputy Director of Kexin Food and Health Information Exchange Center