Because MSG is a type of seasoning, the main ingredient is sodium glutamate. It should be noted that if MSG is used at high temperatures above 100°C, the flavoring agent sodium glutamate will be converted into sodium pyroglutamate, which is carcinogenic to the human body.

Since the oil temperature during cooking is generally between 150°C and 200°C, MSG will turn into toxic coked sodium glutamate. Therefore, cooking of "semi-finished" side dishes with MSG added should be Steaming or boiling is appropriate. Also, if it is in an alkaline environment, MSG will react chemically to produce a substance called disodium glutamate. So use and store appropriately.

Some studies claim that excessive intake may cause gastric cancer and other human internal diseases. However, a 1992 investigation by the U.S. Food and Drug Administration found that only some people had allergic reactions to MSG. They also used white mice for experiments and found that only some of the white mice developed cancer cells and tumors after ingesting MSG.

MSG is a flavoring seasoning that can be used for stir-frying, stuffing, cold dishes, soups, etc. However, if you do not follow the usage rules, you will not only fail to achieve the ideal seasoning effect, but may even have side effects. Therefore, when using MSG in cooking, please pay attention to:

1. Do not add it to a boiling pot, but add it to a boiling pot. Add when the dish is almost ready. Because when the temperature is higher than 120°C, monosodium glutamate will turn into monosodium glutamate, which is harmful to the human body after eating and is difficult to excrete from the body.

2. It is not advisable to add MSG to acidic foods, such as sweet and sour fish, sweet and sour pork, etc. MSG is alkaline, and adding it to acidic foods will cause chemical reactions and make the dishes taste off.

3. MSG should not be used in raw materials containing alkaline. MSG will synthesize disodium glutamate when exposed to alkali, which will produce ammonia odor, reduce the umami taste, or even lose its umami taste.

4. Pay attention to the saltiness. If it is too salty, the MSG may not taste delicious. The ratio of salt to MSG is within the range of 3:1 or 4:1 to achieve a mellow and soft taste. When making cold dishes, it should be dissolved first before adding. Because the dissolution temperature of MSG is 85°C, below this temperature, MSG is difficult to decompose.

5. There is no need to add MSG in dishes made from soup stock, chicken, eggs, and aquatic products.

6. Pregnant women and infants and young children should not eat MSG because MSG may cause fetal defects; the elderly and children should not eat too much. People with high blood pressure may experience higher blood pressure if they consume too much MSG. Therefore, patients with high blood pressure should not only limit their salt intake, but also strictly control their MSG intake.