Generally, moderate consumption of monosodium glutamate is harmless to human body. The main component of monosodium glutamate is sodium glutamate, which is made from grain by microbial fermentation. At high temperature for a long time, monosodium glutamate will undergo chemical changes, which will affect the taste and have slight toxicity, but it has little effect on human body, as long as it is stored reasonably.

Proper consumption of monosodium glutamate is beneficial to human body. After monosodium glutamate enters the human body, it will produce glutamic acid, which can promote the formation of protein, protect the liver and strengthen the brain, improve the taste of dishes and increase appetite. In daily cooking, the most suitable time to add monosodium glutamate is when the food is almost cooked. Adding monosodium glutamate during this period can make monosodium glutamate dissolve quickly and improve the taste of dishes. Cold salad can be mixed in after dissolving monosodium glutamate in hot water. The amino acids decomposed by protein in monosodium glutamate can be directly absorbed and supplemented by human body, but the daily consumption should not exceed 6g to avoid discomfort.

Excessive consumption also has certain hazards. For example, excessive intake will reduce the absorption of calcium and magnesium, and it will also cause symptoms such as palpitation and dizziness. Excessive consumption of monosodium glutamate by the elderly, children and adolescents during their growth and development may be harmful to bones and affect their health. Long-term consumption in large quantities will also reduce human immunity and vitamin absorption, so monosodium glutamate needs to be eaten in moderation.