October 29, Kathmandu. Ajinomoto is a food that has long been the subject of debate in the food world. Ajinomoto has become a must-have in restaurant food or even in home dishes. Is ajinomoto used to enhance the taste of food harmful to health? This debate has been going on among nutritionists.
Various international studies have concluded that ajinomoto reduces stress in humans, and some studies have even banned the use of ajinomoto, saying it affects health. Even in Nepal, both sides can be heard in this regard.
Arguments for the pros and cons of Ajinomoto?
So far no one was able to send in the perfect solution, which is not strange. If it was harmful then why isn’t it banned worldwide? The question is, if it affects health, why isn’t it seen in Japan and China? Nutritionists advocating for Ajinomoto’s defense Proponents of her case have been working to make the actual transcript of this statement available online. Proponents of her case have been working to make the actual transcript of this statement available online.
Interesting facts about the beginnings of Ajinomoto
Ajinomoto was used in Japan in the early 20th century. It is spread all over the world through Korea and Japan. After dinner one evening in 1908, the founder of the Ajinomoto Group, biochemist Dr. Kikunai Ikeda suggested to his wife to change the food tradition. Dr. Can Ikeda sweeten the fruit and tofu soup they are eating in different styles? That were questioned. Mrs. Ikeda responded positively.
The next day, she prepared a dish using a type of seaweed called kombu or kelp. While preparing the dish, they managed to extract the crystalline compound from it. Which had high levels of glutamic acid. After tasting the crystal he extracted, he uttered the word ‘umami’. Umami is a combination of sweet, salty, sour and bitter taste. In Japanese, the term also means delicious. This dish is high in amino acids and glutamate.
In this way, after making this dish from seaweed called kombu and va kepal, Dr. Ikeda registered a patent for the new device in 1909. The following year, Ajinomoto Group and Ajinomoto went public in the Japanese market. Initially it was produced by hydrolysis of gluten in wheat. After 1930, it was made from soybeans. Since 1960, it has been processed by the same methods as cheese, yogurt and wine from sugarcane and similar species.
Argument of Nepali nutritionists
Ajinomoto, which has spread all over the world, has already shown its presence in the Nepali market in every possible way. It is difficult to find a daily meal without the ajinomoto mix. Mum, ajinomoto is used to make noodles or even noodles delicious. However, dietician Raju Adhikari says that ajinomoto should not be used as it does not have immediate effect as it is a mild taste cancer.
The glutamic acid in it acts as a neurotransmitter in the brain. Dietitians believe that glutamic acid can destroy nerves and cells in the human body.
According to the dietician, ajinomoto pollutes the blood, dissolves or exhausts the body, damages the taste buds, slows addiction, opens the respiratory glands, and increases the amount of minerals, which is not good for human health. He said that it has been banned in some countries of the world and it would be better not to allow it to be used in Nepal as well.
On the other hand, nutritionist Sanjay Maharjan said that there is no clear study in any study that ajinomoto is harmful to health and added that there is no need to be afraid of it. ‘Salt, sugar, etc. are also harmful to human health. But, to a certain extent we eat these foods, ‘says Maharjan,’ so is it. It is not possible to say whether it is beneficial or harmful unless we are sure that it affects health. He argues that ajinomoto, like salt and sugar, is good for your health when used in small amounts and harmful if used in large quantities.
Where Ajinomoto is banned
In 2018, the Punjab Food Authority of Pakistan has banned the sale and use of ajinomoto salt across the province.
The African nation of Mauritius has announced a ban on ajinomoto, saying it has affected more than 250,000 adults as a silent killer. Similarly, some other countries of the world have banned ajinomoto saying that it has affected the human body. However, no study has confirmed that it adversely affects the human body.