Whether monosodium glutamate is good for health has always been a controversial topic. In fact, monosodium glutamate is harmless as long as it is eaten in moderation, and it is beneficial to human health from the perspective of nutrition and health care. The key is how to eat scientifically and reasonably.

MSG contains sodium, and excessive intake will lead to high blood pressure. The elderly are particularly sensitive to sodium intake, so the elderly and people with diseases such as hypertension, kidney disease and edema should eat less monosodium glutamate.

When the consumption of monosodium glutamate exceeds the metabolic capacity of the body, it will even lead to an increase in the content of glutamic acid in the blood, limiting the use of essential minerals such as calcium, magnesium and copper. In particular, glutamic acid can combine with zinc in blood, and the unusable zinc glutamate is excreted, which leads to zinc deficiency in human body, and zinc is an important nutrient for the physical and intellectual development of infants. Therefore, infants and nursing mothers should fast or eat less monosodium glutamate. Who stipulates that it is forbidden to add monosodium glutamate to children's food under 1 year old, while China stipulates that it is forbidden to add monosodium glutamate to children's food under 12 year old, so parents should let their children eat more natural and delicious food. In addition, recent studies have shown that long-term excessive consumption of monosodium glutamate may lead to thinning of retina, decreased vision and even blindness.

By the way, the chicken essence appearing in the market in recent years is not extracted from chicken, but made by adding fresh-keeping nucleotides on the basis of monosodium glutamate. Because nucleotide has the delicate flavor of chicken, it is called chicken essence. From a health point of view, chicken essence is also harmless to human body.

Scientific consumption of monosodium glutamate, cooking should also do the following:

1. For stewed dishes, monosodium glutamate is unnecessary. Because the broth itself is fresh and clear, the use of monosodium glutamate will cover up the original taste, and the taste of the dishes is neither fish nor fowl.

2. For dishes with strong acidity, such as sweet and sour, vinegar baked vegetables, etc. MSG should not be used. Because monosodium glutamate is not easy to dissolve in acidic environment, the greater the acidity, the lower the solubility and the worse the umami effect.

3. Dishes containing alkaline raw materials should not use monosodium glutamate, because monosodium glutamate will synthesize disodium glutamate when it meets alkali, which will produce ammonia odor.

4. When using monosodium glutamate, you should master the dosage. If you use too much, it will produce a bitter and strange taste in the dish, which will be counterproductive. No more than 0.5 mg per dish.

5. Add monosodium glutamate when cooking. Because at high temperature, monosodium glutamate will be decomposed into sodium pyroglutamate, that is, dehydrated sodium glutamate, which is not only tasteless, but also produces toxins harmful to human body.