MSG does not cause cancer at high temperatures. Generally, MSG contains about 80 to 90% sodium glutamate. If MSG is added to the dish before cooking at high temperature, some sodium glutamate will indeed be converted into sodium pyroglutamate, but this proportion is very small. Experiments have shown that when a light salt solution containing about 0.2% MSG is heated to 115°C~120°C for 3 hours, only about 0.7% of sodium glutamate will produce sodium pyroglutamate. This amount has minimal impact on the human body. .

It is recommended to add MSG before dishes are cooked. The main purpose is to better maintain the umami flavor of MSG, and it is not the cause of the so-called "high temperature carcinogenesis".

Extended information:

Do not use MSG in dishes containing vinegar. Dishes with obvious sourness and a lot of vinegar cannot be added with MSG. Because MSG is not easily soluble in an acidic environment, and the greater the acidity, the lower the solubility and the worse the umami effect. Therefore, sweet and sour pork, vinegar-braised cabbage and other sour dishes cannot contain MSG.

Do not consume excessive amounts of MSG. If the dosage is too much (more than 5 grams per day), adverse reactions such as numbness of the back and upper limbs, and soreness and weakness of the whole body may occur. It is not advisable to put it in when the pot is boiling. At high temperatures, MSG turns into sodium pyroglutamate, a toxic substance. For the same reason, it should not be stewed for a long time.

MSG should not be added to scrambled eggs. Because eggs themselves contain many amino acids, which are the main components of MSG. It is not suitable to mix directly into cold dishes. Because it is difficult to dissolve and affects the seasoning effect, MSG should be dissolved in an appropriate amount of warm water before mixing in, so that the seasoning effect is better.

People's Daily Online - "MSG can cause cancer" is not reliable. The consumption of MSG needs to vary from person to person