1908, a Japanese chemistry professor, Keimi Ikeda, extracted a chemical substance called sodium glutamate after half a year's research. If a very small amount of sodium glutamate is added to the soup, it will make the taste delicious.

However, it is worth noting that no one eats MSG in Japan, and China is a superpower in the production and consumption of MSG.

In the sewage outlet of monosodium glutamate production plant, toxic pollutants are discharged into rivers, seriously polluting the downstream water sources. If this sewage comes into direct contact, it will cause skin rot.

If you cook at high temperature during eating, "sodium glutamate" will be transformed into "sodium pyroglutamate" to form carcinogens, which is extremely harmful to human body.

Therefore, the production, processing, cooking and eating of monosodium glutamate not only pollute the earth's environment, but also endanger human health. Therefore, not only the Japanese, but also more people in China stopped eating monosodium glutamate.