The main component of monosodium glutamate is sodium glutamate, which can be decomposed into glutamic acid after entering the body. Glutamate is a nutrient needed by the human body, which can participate in the protein synthesis reaction and be absorbed and utilized by the human body.
In addition, sodium glutamate has a good flavor, which can be refreshed by adding monosodium glutamate when cooking.
Moreover, when people eat delicious food, they will unconsciously feel happy.
Therefore, long-term correct and moderate consumption of monosodium glutamate will not cause harm to the body.
The World Health Organization clearly stipulates that the intake is per adult per day120mg/kg body weight, that is, the body weight is about 50kg, and the daily consumption of monosodium glutamate should not exceed 6g.
Excessive intake of monosodium glutamate will increase the content of sodium glutamate in blood, which will cause short-term headache, rapid heartbeat, dizziness, nausea, dry mouth, drowsiness, muscle spasm and other symptoms, and even cause shock.
At the same time, monosodium glutamate can produce sodium pyroglutamate at 155℃ and lose its umami taste, which is toxic and difficult to excrete. Therefore, monosodium glutamate should not be cooked with food for a long time, nor should it be used in frying, frying and baking food.