Pediatric cooking syndrome presents with abnormal sensation in the upper extremities, biceps and triceps pain, and “simulated paralysis” of the scapular girdle. Cooking syndrome (cookssyndrome) was first reported by Kwork, in which a combination of symptoms – “burning”, “pressure”, “tightness” or “numbness” in the face, neck, upper chest, back and arms – occurs after eating Chinese food. The syndrome was first reported by Kwork, who said that after eating Chinese food, a group of compound symptoms occurred – a feeling of “burning”, “pressure”, “tightness” or “numbness” in the face, neck, upper chest, back and arms, or a general feeling of tiredness, accompanied by palpitations. Its alias is also called delicious syndrome, Chinese headache, Chinese food syndrome, Japanese restaurant syndrome and so on. It has also been called glutamate overconsumption syndrome. What are the causes of scapular girdle “mock paralysis”? (I) Pathogenesis The cause of this syndrome is not known, but it is related to the consumption of Chinese food. (B) Pathogenesis 1. Ingestion of Chinese food. Some scholars believe that the high sodium in Chinese food produces temporary hypernatremia, which causes intracellular hypokalemia and leads to muscle paralysis, weakness, palpitations, thirst and vascular headache. Many reports have proposed oral MSG (monosodium glutamate MSG) as the etiology of the disease. There have been test results showing that any intake of MSG over 1.5g at a time can cause the onset of the disease (most people are taking 5-6g, up to 12g), while the threshold for the onset of intravenous MSG is 125mg, and the greater the intake the more severe the symptoms. Ghadimi et al. concluded that: (i) the signs and symptoms of the disease resemble those induced by acetylcholine; (ii) the effects of anticholinergic agents and cholinesterase inhibitors support the hypothesis that the disease is a “transient” acetylcholinergic disease; (iii) in the induced acetylcholinergia, plasma Gore et al. suggest that the symptoms are not due to MSG ingestion alone, but to the combined effects of MSG ingestion and some other substances that are not yet known, or to the ingestion of some other substances that are completely unrelated to MSG. 2. Genetic factors. There are also hereditary and individual differences. l-glutamate is a neuro-humoraltransmitter (neuro-humoraltransmitter) with a high content in the central nervous system, which is harmless to humans. However, the administration of large amounts of L-glutamate to animals has various effects: in mammary mice, it can cause necrosis of the brain, especially the hypothalamus; in mature mice, it can cause obesity and endocrine gland lesions; in rats and mature dogs, it can cause lethargy and myoclonic seizures and abnormal EEG of tonic and even clonic spasms. In addition, pyridoxine (vitamin B6) has been shown to aggravate such abnormal changes. This may be due to the abnormal metabolism of γ-aminotyrosine (GABA) and pyridoxine phosphate after high intake of L-glutamic acid, but their effects on humans may not be the same as those on animals. In 1993, the 19th meeting of the Food and Agriculture Organization of the United Nations (FAO) and the WHO Expert Group on Food Additives declared that “MSG is not harmful”. It was determined that MSG is a reliable food additive that can be consumed by children in all age groups except infants under 1 year of age. This conclusion was made based on extensive research. It was found that the “Chinese restaurant syndrome” was not caused by the addition of MSG to Chinese dishes, but by contamination of the meals with Bacillus cereus. The performance of MSG is stable at cooking temperature, so there is no need to worry about deterioration and toxicity.