Is MSG beneficial? The main component of monosodium glutamate is sodium glutamate, which is a product produced by fermenting, extracting and refining microorganisms based on grain. The body's taste organs contain amino acid-specific receptors. Therefore, when MSG is eaten by humans, it stimulates amino acid receptors located in the tongue's taste buds to make people feel a delicious umami taste, thereby enabling MSG to increase appetite. , And induce the secretion of digestive juices and promote the digestion and absorption of food. The glutamic acid that MSG enters into the intestine is absorbed and decomposed into glutamic acid. It is one of the amino acids that the human body needs. It participates in the formation and repair of body tissues and participates in various important physiological functions. Among them, in the liver involved in glucose metabolism and liver detoxification process, reduce the concentration of toxic ammonia in the blood; in the brain involved in protein and sugar metabolism, to a certain extent, to improve the function of the brain and nerve centers. Therefore, MSG has certain benefits for human health. Now, the International Food and Agriculture Organization has listed MSG as a recommended food additive. Is MSG harmful? For some time, some Westerners finished their Chinese food and walked out of Chinese restaurants. They developed symptoms such as sore throat, headache, fever, vomiting, and dizziness. They called this phenomenon the “Chinese food syndromeâ€. People once thought that this phenomenon was caused by the addition of a large amount of monosodium glutamate when Chinese restaurants cooked their dishes. After a series of investigations and studies, the results show that the so-called "Chinese restaurant syndrome" has nothing to do with MSG, but is related to individual food allergies such as cereals, wheat, etc., thereby alleviating people's fear of using MSG. However, when an excessive amount of MSG is used, glutamic acid, a decomposition product of MSG, can also be converted into a substance that inhibits nerve function by an enzyme in the body, causing symptoms such as dizziness and drowsiness. Some people may experience rapid heartbeat and irritability. Increased glutamate levels in the blood can also limit the body's absorption of essential trace elements such as calcium, magnesium, zinc, and copper. More Japanese studies have shown that long-term use of excessive MSG may lead to thinning of the retina, decreased vision, and even blindness. Therefore, while affirming the beneficial effects of monosodium glutamate, attention to scientific use is the key to avoid harming human health. Emphasize original taste, refuse MSG Experts advise: â— It is not appropriate to add monosodium glutamate to dishes and foods that emphasize the flavor, umami and sweetness. If you want to highlight the original flavor of food, or to make foods such as mushrooms, mushrooms, chicken, beef, and eggs, these materials themselves contain a lot of substances such as glutamate, glycine, etc. Add MSG again. â— MSG should not be added to more basic dishes. Since monosodium glutamate reacts with strong bases to generate disodium glutamate having a bad odor, the monosodium glutamate loses its original refreshing effect. Therefore, when making strong alkaline dishes such as kelp, squid, sea cucumber, shrimp, etc., be careful not to add MSG, so as not to lose umami or affect the taste. â— MSG should not be used in acidic foods. Because monosodium glutamate is insoluble in acidic solutions, the greater the acidity, the lower the solubility. Therefore, MSG should not be added when making vinegar, sweet and sour dishes. Scientific use of MSG Experts advise: â— MSG should be added in an appropriate amount. The amount of MSG added to each dish should not exceed 0.5 grams, and the daily intake per person should not exceed 6 grams. â— MSG is best added when each dish is cooked. Chinese people's cooking time is longer, a longer period of high-temperature heating results in a bitter taste of MSG; at the same time, since MSG will be coking at more than 120 degrees Celsius, it produces carcinogenic coking glutamate sodium. When the dishes are quickly out of the pot, the temperature drops to 70 degrees Celsius to 90 degrees Celsius, which is exactly the best temperature for the dissolution of monosodium glutamate, and the umami flavor is also the strongest. However, if the dishes need to be thickened, the addition of MSG should be preceded by a thickening, so it is best not to add MSG to the ordered dishes. â— When using MSG at low temperature, it should be opened with warm water. Since monosodium glutamate is not easily dissolved at low temperatures, it is not possible to add monosodium glutamate directly to the preparation of salad dishes. At this time, powdered MSG is easier to dissolve and stir than crystalline monosodium glutamate. The same is true for stuffing, but after the filling has been made into buns and dumplings, high-temperature frying, frying, steaming, and boiling for a long time will also cause a degeneration of MSG, so fillings should not be added to MSG. Special people avoid MSG Experts advise: â— It is best not to use monosodium glutamate for lactating women and infants, because glutamate in MSG can bind to zinc in the blood and reduce the concentration of zinc in the blood. Glutamate enters the baby's body through milk or soup and forms zinc glutamate that is difficult to absorb and is excreted from the body, causing the baby to suffer from zinc deficiency. It is anorectic, poor in taste, and then has poor immune function. It is prone to colds, pneumonia, hepatitis and other infectious diseases. Responsibility led to mental retardation, growth and development disorders, anemia, hepatosplenomegaly, genital and secondary sexual characteristics. â— MSG contains a certain percentage of sodium. Excessive use of monosodium glutamate may make people feel thirsty. Old people over 60 years of age are more sensitive to sodium intake. Therefore, the elderly and people with hypertension, kidney disease, metabolic syndrome, etc. Patients with the disease should eat less or not eat monosodium glutamate. 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