Improper consumption of MSG can cause poisoning

　　MSG can change the nutritional status of human cells and treat nerve It has a certain auxiliary therapeutic effect on weakness, etc. However, if used improperly, it will also have adverse consequences, causing MSG to lose its flavoring significance, or it may have harmful effects on the human body. healthy produce negative effects. For this reason, please pay attention to the following points when using MSG.

　　One taboo: use at high temperatures

　　When cooking dishes, if MSG is added when the temperature of the dish is very high, a chemical change will occur, turning the MSG into sodium pyroglutamate. In this way, not only will it not have a flavoring effect, but it will produce slight toxins, which is harmful to human health. Scientific experiments have proven that MSG has the best solubility at a temperature of 70°C -90°C.

　　Therefore, the best time to add MSG is when the dishes are about to be cooked. If the dish needs to be thickened, MSG should be added before thickening. According to the principle that MSG should not be added at high temperatures, you do not need to add MSG when sizing.

　　Two taboos: use at low temperatures

　　MSG is not easily dissolved when the temperature is low. If you want to eat mixed vegetables and need to add MSG to enhance the freshness, you can dissolve the MSG in warm boiled water, let it cool and then pour it on the cold vegetables.

　　Three taboos: Use for alkaline foods

　　In alkaline solutions, MSG undergoes chemical changes to produce disodium glutamate, which has an unpleasant odor. Therefore, do not add MSG when cooking alkaline foods. If the squid is cooked with alkali, MSG cannot be added.

　　Four taboos: used for acidic foods

　　MSG is not easily soluble in acidic dishes. The higher the acidity, the less soluble it is and the worse the effect.

　　Five taboos: used in sweet dishes

　　Any sweet dishes such as "Rock Sugar Lotus Seeds",“ tomato "Shrimp" should not be added with MSG. MSG added to beets is very unpalatable, destroying both the umami and sweetness.

　　Six taboos: Overdosing

　　Excessive MSG will produce a strange taste that is salty but not salty, astringent but not astringent. Using more MSG is not always better.

　　Seven taboos: used for stir-fried yellow cabbage

　　Stir-fried yellow cabbage egg . Eggs themselves contain a lot of glutamic acid. When frying eggs, some salt is usually added. The main component of salt is sodium chloride. After heating, glutamic acid and sodium chloride will produce a new substance - sodium glutamate, the main component of MSG, which gives the eggs a very pure umami taste. Adding MSG to scrambled eggs is like superfluous, adding too much will make it unsightly.

　　Tips:

　　Do not consume too much MSG every day. Under normal circumstances, each person should not consume more than 6 grams of MSG per day. Otherwise, symptoms such as headache, nausea, and fever may occur. Excessive consumption of MSG may also cause high blood sugar. elderly and those suffering from hypertension, nephritis, edema, etc. disease Patients should consume it with caution.

　　Little knowledge about MSG

　　The chemical name of MSG is sodium glutamate. It has strong hygroscopicity and is easily soluble in water. It is said that it can be dissolved in 3000 times of water and still show its delicious taste. MSG is also a very good nutritional product. Its main component is amino acids decomposed from protein, which can be directly absorbed by the human body. However, sodium glutamate will undergo chemical changes above 120°C and is slightly toxic.