Monosodium glutamate (MSG) is a flavor-enhancing seasoning that can be used for stir-frying, stuffing, gazpacho, soup and so on.

Monosodium glutamate (MSG) has no direct nutritional value for the human body, but it can increase the freshness of food, cause people's appetite, and help improve the body's digestibility of food. In addition, monosodium glutamate, the main ingredient in MSG, also has a role in the treatment of chronic hepatitis, hepatic coma, neurasthenia, epilepsy, gastric acid deficiency and other diseases.

Though MSG can improve freshness, but if the use of improper methods, it will produce the opposite effect.

Also known as monosodium glutamate (MSG), the chemical composition of sodium glutamate. Monosodium glutamate (MSG) is a food flavor enhancer that was originally extracted from seaweed, but is now an industrial synthetic product.

Toxicity: Numerous studies have shown that MSG is not harmful to humans at regular consumption levels.

Toxicity: Some Westerners experience headache, red face, excessive sweating, facial pressure or swelling, numbness of the mouth or perioral area, burning sensation in the stomach, and chest pain within 2 hours of eating MSG-rich food. This phenomenon occurs after Chinese food, so some Westerners call this phenomenon "Chinese restaurant syndrome", but the relationship between this phenomenon and eating MSG has not been confirmed.

Emergency treatment: No special treatment is needed after an overdose of MSG. People with "Chinese Restaurant Syndrome" can also take vitamin B6 orally at 50 milligrams per day.

Prevention of poisoning: you can safely eat MSG, but do not use too much, generally not more than 20 grams per person per day.

Tips for using MSG in cooking and how to use it scientifically.

1. For dishes cooked in broth, there is no need to use MSG. Because the soup itself has a fresh, fragrant, clear features, MSG is only a fresh flavor, and its fresh flavor and the fresh flavor of the soup can not be equated. Such as the use of MSG, will cover the flavor, resulting in the taste of the dish is not similar.

2. Acidic dishes, such as: sweet and sour, vinegar, vinegar and pepper dishes, should not use MSG. Because monosodium glutamate is not easy to dissolve in acidic substances, the greater the acidity, the lower the solubility, the worse the effect of fresh flavor.

3. Mixed gazpacho use crystal MSG, should be first with a small amount of hot water, and then poured into the gazpacho, the effect is better (because the MSG at 45 ℃ to play a role). If you use the crystal directly mixing gazpacho, it is not easy to mix evenly, affecting the freshness of the role of MSG.

4. The use of monosodium glutamate (MSG) for cooking should be added when the pot is started. Because at high temperatures, MSG will decompose into pyroglutamic acid sodium, that is, dehydrated monosodium glutamate, not only no fresh flavor, but also produce a slight toxin, harmful to the human body.