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  • Everybody knows to say far far away from MSG.

    大家都知道我們應該避免食用味精

  • The only problem is no one seems to know exactly why.

    唯一的問題是似乎沒有人知道真正的原因

  • These days, us consumers want to know more

    現在,我們消費者希望更了解

  • about the food we eat, but despite the

    我們吃進去的食物,但是除了

  • spirit of investigation, some food myths

    研究的精神之外,有些食物的迷思

  • remain completely untouched, and the toxic,

    始終沒有人解開,而味精的名聲停留在有毒

  • poisonous, cancerous, energy-sucking,

    有害、可能致癌、讓人沒有活力

  • headacheinducing, reputation of MSG, is

    甚至可能導致頭痛

  • one of the biggest lingering food myths of all.

    這是有史以來受到誤解最久的食物迷思之一。

  • MSG, or monosodium glutamate is a flavor

    味精也稱作味素,是一種提味劑

  • enhancer that is responsible for cranking up

    用來增加

  • the sensational umami flavors on our tongue.

    食物在我們舌尖動人的鮮味

  • Umami can be described as a savory flavor

    鮮味是一種可口的味道

  • and was named after the Japanese wordUmai

    它以日文字「Umai」命名

  • which means delicious.

    意思是好吃

  • The effects of MSG were first discovered

    味精的影響最早在1908年

  • in 1908 by chemist Kikunae Ikeda,

    由化學家池田菊苗發現

  • who began studying seaweed, which

    他本來是在研究海藻

  • had been used for centuries by chefs

    當時廚師已經好幾世紀都用海藻

  • to improve the flavor food.

    來為食物提味

  • As it turned out the flavor enhancement was

    這位化學家發現這個提味的功能

  • coming from an amino acid called L-glutamate.

    來自於一種稱作「L-麩胺酸」的胺基酸

  • Glutamate is found in tons of common

    麩胺酸可以在大多數常見

  • foods that are rich in protein. Meats,

    富含蛋白質的食物中發現。 肉類

  • dairy products and vegetables all have glutamate.

    奶類還有蔬菜都含有麩胺酸

  • In fact, our very own bodies produce glutamate

    事實上,我們人體透過克氏循環

  • through the krebs cycle when metabolizing food.

    代謝食物時就會製造麩胺酸

  • So in other words, glutamate is very

    所以也就是說,麩胺酸是

  • abundant and a very common part of our diet.

    我們日常飲食中非常大量且常見的部分。

  • Funny thing is MSG is a sodium salt form of glutamatic acid.

    有趣的是,味精是麩胺酸的鈉鹽

  • So basically the mono sodium part just

    基本上這樣小巧的鈉鹽只是

  • means it's easy to sprinkle on your dish.

    為了讓你方便撒在食物上

  • Okay so here's the question,

    好的,那麼還有個問題

  • if your body makes this compound and

    如果你的身體會製造這種成分

  • it's so common, then how come everyone

    而它又如此常見,為什麼大家

  • thinks this stuff is bad for you?

    會認為這個東西對你有害呢?

  • It all started in a letter to The New

    這要追溯到1968年寄到

  • England Journal of Medicine in 1968,

    新英格蘭醫學期刊的一封信

  • written by a scientist to describe

    這封信是一位科學家寫的

  • the unpleasant after effects

    信中提到他吃完中國料理後

  • he felt after eating Chinese food.

    有不舒服的副作用

  • He dubbed his symptoms Chinese restaurant

    這位科學家把它的症狀暱稱為

  • syndrome which he broadly described as

    中國餐廳後遺症,他大概描述了一下

  • a numbness in the back of the neck gradually

    就是頸後的麻痺感逐漸

  • radiating to both arms in the back

    擴散到兩臂後方

  • and general weakness in palpitation.

    還有心跳方面的問題

  • This is of course after stuffing

    這當然是在他

  • his face the Chinese food.

    吃下大量中國料理之後

  • The journal suggested that MSG

    在其後數十年,該期刊指出

  • was the culprit based on research

    根據調查,味精是

  • in the decades that followed.

    這些症狀的始作俑者

  • The scientific consensus seems to be that

    科學共識似乎表明

  • MSG can temporarily affected select few

    對某些人來說

  • when consumed in huge quantities on

    空腹時大量攝取味精

  • an empty stomach but it's perfectly safe

    會有副作用 但是對大多數人來說

  • for the vast majority people.

    它還是安全無虞

  • And still, MSG’s bad reputation persist today.

    然而味精的壞名聲至今仍屹立不搖

  • What's really kind remarkable is that

    現在有個非常特別現象

  • you'll see signs and labels on foods at

    你會在中國餐廳看到

  • Chinese restaurants that say no MSG added,

    不添加味精的標示

  • to which most people think,

    大多數人會覺得

  • great, is safe for you, let's chow down.”

    「很好,這樣就不用擔心了,我們來大快朵頤吧。」

  • Little do they realize that when they dowse

    很少人會意識到,如果他們

  • their MSG free food with soy sauce, theyre

    在無味精料理中加入醬油,

  • actually intensely loading it up with glutamate.

    其實正在食物中加入麩胺酸

  • You honestly can't get away from

    你真的沒辦法拋開

  • this stuff, but really not a problem.

    這個東西,但這真的不是問題

  • L-glutamate acid is really one of 20 amino

    L-麩胺酸是20種製造天然蛋白質的

  • acids that make up natural proteins and as

    胺基酸中的一種

  • such the World Health Organization and FDA

    因此世界衛生組織和美國食品藥物管理局

  • have Christened it completely safe to

    都已為它正名,指出食用味精是安全的

  • ingest as with all things in moderation.

    就像所有其他的東西一樣溫和

  • Okay so there's one fundamental lesson in

    好的,這就是關於每個人都應該拋棄的

  • this food myth that everyone should take away.

    其中一項食物迷思的重要課程

  • If someone tells you that something is bad

    當有人跟你說某樣東西對你不好

  • for you and you can’t get a definitive answer

    而你又無法知道確切的答案時

  • as to why, it's your job to dig in

    你應該深入了解

  • and find out for yourself.

    並自己找出解答

  • This is what science is all about,

    這就是科學存在的意義

  • not accepting something is truth

    沒有適當的證據前

  • without proper evidence.

    不輕易承認既定的事物是正確的

  • Make sure to check down video description

    記得看看影片下方描述欄裡的

  • for a link to an infographic about MSG

    連結,是我們團隊製作

  • by our pals over Compound Interest, and

    有關味精的圖表

  • don't forget to spread the word and subscribe.

    另外不要忘了宣傳並訂閱我們的頻道!

Everybody knows to say far far away from MSG.

大家都知道我們應該避免食用味精

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