Which is harmful to human body, monosodium glutamate, chicken essence or chicken powder?

Monosodium glutamate and chicken essence are very common condiments in daily life, but some people seldom eat these two condiments, thinking that they will bring great adverse effects to their health. Which one will bring greater harm to health? In fact, if you can eat these two condiments in moderation, there will be no harm.

In fact, monosodium glutamate is just a condiment containing single sodium glutamate. In contrast, chicken essence is a condiment made by mixing a variety of amino acids extracted from chicken. It can be seen that the ingredients of chicken essence and monosodium glutamate are actually relatively safe, from the perspective of ingredient content. In fact, these two condiments are safe, not to mention toxic. So in most cases, everyone can eat with confidence.

As we all know, sodium glutamate is the main component of monosodium glutamate. Glutamate, as an essential amino acid for human body, widely exists in various foods in daily life. What needs to be clear is that the amino acid sodium glutamate itself can not increase the umami taste of food, and it can only be finally extracted through a series of operations in life, and finally add umami taste to food.

In daily life, if you choose a small amount of monosodium glutamate or chicken essence and use it correctly when cooking food, it will not cause any great harm to the human body. Some people may think that chicken essence is more nutritious than monosodium glutamate. Many people may think that chicken essence is the essence made of chicken and belongs to chicken essence, so it tastes better and more delicious. But in fact, chicken essence has nothing to do with chicken. It consists of monosodium glutamate, salt, chicken bone meal, spices and starch. Compared with monosodium glutamate, the content of chicken essence is often richer.

For people who like to eat monosodium glutamate in life, we must pay attention to the intake. It is generally recommended that the daily consumption per person should not exceed1.8g. Under normal circumstances, when the temperature is too high, monosodium glutamate should not be added at this time. It was found that the optimum temperature for the dissolution of monosodium glutamate was 70℃-90℃. Once the temperature reached 150℃, it would dehydrate and produce crystals. Therefore, when cooking or cooking soup, it is better to add monosodium glutamate to taste when cooking.