1. Harm of excessive consumption of monosodium glutamate 1. It will interfere with the nervous system. In the process of digestion, monosodium glutamate can decompose glutamic acid, which is converted into an inhibitory neurotransmitter by enzyme catalysis in brain tissue. If you take too much, it will interfere with the natural laws of the nervous system.
2, dizziness, headache, lethargy, so some people with sensitive physique will have dizziness, headache, lethargy, muscle spasm and even shock after eating too much monosodium glutamate, and some people will be anxious and flustered.
3, affecting bone development When excessive intake of monosodium glutamate, too many inhibitory neurotransmitters will also inhibit the secretion of human hypothalamic thyrotropin, thus hindering bone development, especially for children.
Researchers suggest that each dish should not exceed 0.5 mg. The severity of the side effects of monosodium glutamate will vary according to the individual's physique, and it is not suitable for excessive long-term consumption.
Encyclopedia: Excessive consumption of monosodium glutamate will also 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.
Pay attention to the amount of monosodium glutamate when cooking to avoid too much! 5, parent-child fasting monosodium glutamate, especially glutamic acid, can combine with zinc in the blood, and the unusable zinc glutamate is excreted, resulting in zinc deficiency in the human body. Zinc is an important nutrient for infants' physical and intellectual development.
Encyclopedia: Infants and lactating mothers should fast or eat less monosodium glutamate.
6. Not good for the elderly. Eating too much monosodium glutamate often makes you feel thirsty. This is because monosodium glutamate contains sodium, but it is easy to eat more monosodium glutamate without being noticed. People over 60 are particularly sensitive to sodium intake.
Encyclopedia: The elderly and people suffering from diseases such as hypertension, kidney disease and edema should especially eat less monosodium glutamate.
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Second, how to deal with edible monosodium glutamate 1, and monosodium glutamate covers up dishes. For dishes cooked in stock, monosodium glutamate is not needed. 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. Acidic dishes have poor umami. 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.
Encyclopedia: monosodium glutamate should not be used in dishes containing alkaline raw materials, because monosodium glutamate will synthesize disodium glutamate when it meets alkali, which will produce ammonia odor.
3, monosodium glutamate produces toxins. Cooking with monosodium glutamate should be added when the food is quickly fried. 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.
4, prevent dependence, pay attention to the right amount, do not have to use every dish every day to prevent dependence. The allowable intake per day (excluding raw food) is per kilogram120mg, that is, people weighing 50kg are allowed to eat 6g per day.
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Third, how to identify the true and false monosodium glutamate 1, be careful of fiber crystal monosodium glutamate, which is a long cylindrical uniform crystal particle, bright, white and transparent. If fibrous crystals are found, gypsum may be mixed in.
Encyclopedia: Instead of opening the packaging bag of monosodium glutamate, consumers can lay the bag flat on the table and sieve it in parallel. If there is white matte powder at the bottom of the bag, it may be excessive salt or magnesium sulfate.
2, adding high-quality monosodium glutamate with different tastes, which is rich in umami flavor. Salt-doped monosodium glutamate is the kind with heavy salty taste and poor umami taste, sucrose-doped monosodium glutamate is the kind with poor fresh salty taste, and magnesium sulfate is the kind with heavy bitter umami taste.
3, true and false are not the same. High-quality monosodium glutamate feels astringent by hand, while fake monosodium glutamate feels sticky or slippery.
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