Is it OK to put more MSG in cooking? Why? 5

Not good. Science has shown that the human body can make people nauseous and vomit when consuming too much monosodium glutamate (that is, the main component of monosodium glutamate) at one time, so only an appropriate amount of monosodium glutamate can be added to stir-frying.

Not good. Too much is not conducive to the body's absorption of zinc, and it is easy to lead to zinc deficiency. This is especially true for pregnant and breastfeeding women.

What I read in the magazine is that European footballers don't eat MSG, it's not good for the body, and you should make it a habit from a young age.

Not good, I never put MSG in cooking.

It may be delicious, but it is not good for the human body.

The reason why you can't put more Lu Jian MSG in cooking is that long-term excessive consumption of MSG may lead to retinal thinning, vision loss, and even blindness.

The following are examples of the dangers of excessive consumption of MSG:

1. The main component of monosodium glutamate is monosodium glutamate, which can be decomposed into glutamate during digestion, which is catalyzed by enzymes in brain tissue and can be transformed into an inhibitory neurotransmitter, which will interfere with the natural laws of the nervous system if too much is ingested.

2. When excessive intake of monosodium glutamate, too much inhibitory neurotransmitter will also inhibit the secretion of thyroid-releasing hormone by the hypothalamus of the human body, hindering bone development, and the impact on children is particularly significant.

3. When too much monosodium glutamate is consumed, which exceeds the body's metabolic capacity, it will also lead to an increase in the content of glutamate in the blood, limiting the body's utilization of essential minerals such as calcium, magnesium and copper. In particular, glutamate can combine with zinc in the blood, and the production of zinc glutamate that cannot be used is excreted from the body, resulting in zinc deficiency in the body. Zinc is an important nutrient for the physical and mental development of infants and young children.

The role of monosodium glutamate is to enhance freshness. Therefore, when cooking, MSG must be put in moderation, not too little, and not too much, too much will be very harmful to the human body, and MSG will produce substances harmful to the human body at high temperatures.

First of all, don't put too much monosodium glutamate, if you put too much, it will easily affect digestion, and it may also lead to cancer, and then try to choose when the dish is about to come out of the pot when you put MSG.

Stir-fried shredded pork is without MSG. Dishes with vinegar are also not suitable for adding MSG, and cold dishes are not suitable for adding MSG. Seasoning fillings are also not suitable for adding MSG. These are the principles of MSG use.

Eating too much MSG will cause hair loss and affect the health of the body. The advantage is that the pie can improve freshness, chronic hepatitis, epilepsy, and lack of stomach acid. The disadvantage is that it may cause night blindness, which will affect IQ, and will also produce Zen chong dependence.

MSG may affect the taste of the dish, and it will also affect the taste of the dish, and there is no way to increase the appetite. It can improve the nutritional status of human cells, and has the effect of relieving neurasthenia, but it will produce defects and affect the absorption of calcium.

Summary. Dear, the solution is: 1. If you put too much MSG in the soup, then the best way is to pour out some of the soup and then add boiling water to dilute it.

2. If there is too much monosodium glutamate when stir-frying, then it needs to be analyzed on a case-by-case basis. You can add water to dilute, or you can put some sugar to adjust the taste, but be careful not to add vinegar or salt, which will cause a reaction of monosodium glutamate or increase sodium ions in the dish, which is not good for the human body.

Dear, the solution is an empty slag bucket: 1. If there is too much monosodium glutamate when making soup, then the best way for Liang Chongmo is to pour out some of the soup, and then add boiling water to dilute it. 2. If there is too much monosodium glutamate when stir-frying, then it is necessary to analyze the bucket mill on a case-by-case basis.

You can add water to dilute, or you can put some sugar to adjust the taste, but be careful not to add vinegar or salt, which will cause a reaction of monosodium glutamate or increase sodium ions in the dish, which is not good for the human body.

Thank you. You're so kind, that's what I'm supposed to do.

It is a crystalline substance that is extracted from grain as raw material and then refined in it by fermentation, which is monosodium glutamate; This is because the food will experience high temperatures during the production process, and then the monosodium glutamate in it will become a carcinogen, which may cause stomach cancer or internal organ diseases.

The main ingredient of MSG is monosodium glutamate. Nowadays, there are many better condiments than MSG on the market, such as soy sauce, bean paste and other soy seasonings.

The vast majority of soy sauce will contain some "monosodium glutamate". People can look at the name in the food ingredient list, and when you see "monosodium glutamate", it means that this soy sauce contains monosodium glutamate. Because monosodium glutamate is actually monosodium glutamate.

In bean paste, soybean paste, soy sauce and other soy seasonings, a certain amount of monosodium glutamate will be added as a seasoning, which will not have an adverse effect on health. Moreover, there are natural monosodium glutamate in many foods, and kelp, mushrooms, beans and meat originally contain a certain amount of monosodium glutamate. Both animal and plant proteins may contain a certain amount of glutamate, which can make food more delicious.

At the beginning, monosodium glutamate was extracted from food, and because the extraction process was more complicated, the sales were relatively high. With the continuous development of science and technology, the widely used monosodium glutamate has begun to appear.

MSG is generally made from glutamate; Because for people nowadays, they pay more attention to health preservation, and they feel that MSG has an adverse effect on their body, so they don't put MSG when cooking.