MSG is one of the most stigmatized condiments. Due to the lack of comprehensive and scientific research on monosodium glutamate, it was once regarded as a chemical product with no nutritional components, which only changed the taste and even threatened people's physical and mental health. Some people attribute discomfort such as chest tightness, shortness of breath, nausea and nausea after eating to monosodium glutamate, which is called "monosodium glutamate syndrome". In addition, because monosodium glutamate can be converted into sodium pyroglutamate at high temperature for a long time, it can refresh people. In fact, several researchers in China and other parts of the world have done a lot of experiments, which prove that monosodium glutamate is harmless to human body and beneficial to human body when taken properly. Take sodium glutamate, the main component of monosodium glutamate, as an example. The key to sodium glutamate is glutamic acid, which is a carbohydrate and the skeleton of protein.

After being digested and absorbed by human body, glutamic acid is easy to generate glutamine with blood ammonia, which can eliminate the harmful effect of ammonia in the whole metabolic process, thus preventing and treating hepatic encephalopathy and protecting the liver. However, glutamic acid itself can not improve umami taste, and only the existence of dispersed sodium glutamate can improve umami taste. Physically, the whole process is described as negatively charged glutamic acid, but in fact, sodium glutamate is not a secret substance. Such as soy sauce, juice, lentils, etc. Every day, it contains sodium glutamate, and even potatoes and tomatoes that have a refreshing effect when cooking soup are only because they contain dispersed glutamic acid. In other words, don't eat monosodium glutamate. People already have a lot of "monosodium glutamate" in their recipes. If monosodium glutamate is really harmful, it has been exposed for a long time, and it is not easy now.

The quality of monosodium glutamate lies in two aspects, one is the whiteness and brightness of the particles, and the other is the composition of monosodium glutamate. There are four kinds of glutamic acid components marked on the package, of which 99% and 80% have the largest productivity. Except for 99% monosodium glutamate, others have added a certain amount of edible salt. From the point of view of improving human physical and mental health, pure monosodium glutamate containing 99% sodium glutamate is preferred. Undoubtedly, the market share of monosodium glutamate is gradually increasing, which is essentially its deep processing of monosodium glutamate. MSG is a kind of compound seasoning. In addition to about 40% monosodium glutamate, flavor agents such as polypeptide chain, chicken essence, cassava starch, fillers and spices were added. A small amount of polypeptide chain can improve the freshness of monosodium glutamate by 20 times, and the overall freshness effect of monosodium glutamate is twice that of monosodium glutamate. Root cause and monosodium glutamate are essential.

The chemical molecules of monosodium glutamate become more and more active after heating. When the temperature exceeds 120℃, it can be converted into sodium pyroglutamate in a special time. In many articles, it is described as the chief culprit that leads to the increase of human blood pressure and harms the digestion and absorption of calcium, magnesium and zinc. Actually, it is not. When converted into sodium pyroglutamate, monosodium glutamate has long lost its refreshing ability, but it is harmless to human body. In addition, foreigners only add monosodium glutamate after a ceasefire and a slight cooling. This is because monosodium glutamate can greatly exert its refreshing effect at 80/90℃. At the same time, the demand for cooking monosodium glutamate is generally small, and the international community's inspection scope of monosodium glutamate is extremely harsh. The test results confirm the safety factor of monosodium glutamate without exception. 1987 19 The General Assembly of the Food and Agriculture Organization of the United Nations and the WHO Federation of Food Additives Policies and Regulations announced the cancellation of the relevant requirements for limiting the dosage of monosodium glutamate, and agreed that monosodium glutamate is a food taste synergist and safe to use.