When cooking, how much MSG is the right amount to put in it, and it s right to put a lot

When using MSG, pay attention to the cooking method: when cooking, do not put MSG too early, but put it after cooking. The temperature should be below 80 degrees.

Because as long as the monosodium glutamate is dissolved, it can achieve the flavoring effect of increasing freshness. If it is boiled for too long, it will not only reduce the umami taste, but also turn the monosodium glutamate into sodium pyroglutamate, which is mildly toxic. Of course, it is not good to wait for the dish to be completely cold, and then add MSG, because the temperature is low, and MSG is more difficult to dissolve; In addition, with the addition of monosodium glutamate, it is not advisable to add alkaline substances such as baking soda to the dish, because monosodium glutamate will become disodium glutamate in the alkaline solution and lose its umami taste.

MSG can enhance the freshness of dishes and increase deliciousness, but it is a chemical substance, which should be controlled in an appropriate range when eating, generally one-tenth of the salt in the dish, which is harmful to health and will induce many diseases in the long run, such as hair loss, loss of appetite, etc. Therefore, when cooking dishes, don't rely on MSG only to flavor and overdo it, but think about long-term health.

Generally, it is a small spoonful, too much, which is not good for the body, especially for cancer and tumor patients.

According to a recent survey in Taiwan, about 30% of people experience drowsiness and anxiety due to excessive intake of MSG.

The main ingredient of MSG is monosodium glutamate. In the process of digestion, glutamate can be decomposed into glutamate, catalyzed by enzymes in brain tissue, can be converted into an inhibitory neurotransmitter, when the intake of monosodium glutamate is excessive, it will make various nerve functions in the human body in an inhibited state, resulting in a series of symptoms such as dizziness, headache, drowsiness, anxiety, panic, muscle spasms, etc. Some people with more sensitive constitutions may even feel sore bones and weak muscles, and in addition, too much inhibitory neurotransmitters will also inhibit the body's hypothalamus to secrete thyroid-stimulating hormones, release hormones, and hinder bone development, which has a particularly significant impact on children.

If you eat too much monosodium glutamate, you will often feel thirsty, this is because monosodium glutamate contains sodium, excessive intake can lead to high blood pressure, and the sodium intake of people over 60 years old is particularly sensitive, so the elderly people suffering from hypertension, kidney disease, edema and other diseases should especially eat less monosodium glutamate. Eating more MSG is also prone to rheumatism, Alzheimer's disease, heart disease, cancer, etc.

When excessive consumption of monosodium glutamate exceeds the body's metabolic capacity, it will also lead to an increase in the level of glutamate in the blood, limiting the 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 humans. Zinc is an important nutrient for the physical and mental development of infants and young children.

Therefore, infants and breastfeeding mothers should abstain from or reduce MSG. In addition, long-term excessive consumption of MSG can lead to thinning of the retina, vision loss, and even blindness. Therefore, in daily life, cooking vegetables and soup should be less or no monosodium glutamate, which can not only maintain the original taste of food, but also benefit health.

The main ingredient of monosodium glutamate is monosodium glutamate. If you eat too much MSG, you often feel thirsty, because MSG contains sodium, and excessive intake can lead to high blood pressure. People over 60 years old are particularly sensitive to sodium intake, so the elderly and people with hypertension, kidney disease, edema and other diseases should especially eat less monosodium glutamate, especially glutamate can be combined with zinc in the blood to produce zinc glutamate that cannot be used and is excreted from the body, resulting in zinc deficiency in the human body.

Zinc is an important nutrient for the physical and mental development of infants and young children.

If you put too much monosodium glutamate, it tastes sweeter, and you can put a little more fresh on it, and it is easy to cause cancer if you eat too much monosodium glutamate.

MSG is not easily dissolved at room temperature.

At 70 C and 90 C, it dissolves best, and the umami is the most sufficient, and when it exceeds 100C, MSG is volatilized by water vapor, and when it exceeds 130C, it deteriorates into sodium pyroglutamate, which not only does not have umami, but also produces toxicity. For stewed, boiled, boiled, boiled, and steamed dishes, MSG should not be put too early, and it should be put in when it is about to be put out of the pot.

For acidic dishes, such as: sweet and sour, vinegar boil, vinegar pepper vegetables, etc., MSG should not be used. Because monosodium glutamate is not easily soluble in acidic substances, the greater the acidity, the lower the solubility, and the worse the effect of umami.

When using crystal monosodium glutamate in cold dishes, it should be dissolved with a small amount of hot water first, and then poured on the cold vegetables, which has a better effect (because monosodium glutamate can only play a role at 45 o'clock). If you mix cold vegetables directly with crystals, it is not easy to mix evenly, which will affect the freshness of monosodium glutamate.

MSG is used for cooking, which should be added when the pot is raised. Because at high temperatures, monosodium glutamate will decompose into sodium pyroglutamate, that is, dehydrated sodium glutamate, which not only does not have umami, but also produces slight toxins, which are harmful to 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.