What harm does monosodium glutamate do to human body when cooking?

? ? Some people think that if you eat too much monosodium glutamate, you will be poisoned, which has no scientific basis. On the contrary, the delicious taste of monosodium glutamate can stimulate taste cells and excite digestive glands, increase appetite and promote digestion. Monosodium glutamate also has certain medicinal value, which can change the nutritional status of human body and increase acetylcholine in brain, thus treating neurasthenia; Regular and moderate consumption of monosodium glutamate can improve children's developmental retardation; Glutamine, which is formed by the combination of monosodium glutamate and ammonia in blood, has a good effect on treating liver coma and epilepsy caused by the increase of blood ammonia. But when using monosodium glutamate, we should pay special attention to the temperature. If it is heated to above 120℃ during cooking, sodium glutamate will change chemically and become sodium pyroglutamate, which will not only reduce the umami taste but also be slightly toxic. Therefore, when cooking and making soup, put monosodium glutamate when leaving the pot.

? The dosage of monosodium glutamate should be appropriate, generally not more than five thousandths. Too much monosodium glutamate will make people feel thirsty and sour. Because monosodium glutamate is alkaline, don't mix it with acidic dishes such as vinegar to avoid acid-base neutralization. In addition, the baby should eat less monosodium glutamate, because monosodium glutamate will form complex zinc glutamate with zinc in the human body, and then dissolve in water and excrete it, resulting in zinc deficiency in the baby and affecting the child's development.

Put some monosodium glutamate properly when cooking soup, which can improve the umami flavor. However, some people don't need to put monosodium glutamate in any soup they cook or stir-fry. Some of the following dishes are not suitable for monosodium glutamate: stir-fry Soup is delicious, and the taste of monosodium glutamate is different from that of soup. If monosodium glutamate is added to the food cooked in the old soup, it will cover up the umami flavor of the old soup and make the food taste nondescript. It is best not to put monosodium glutamate.

Sauerkraut, sweet and sour vegetables, vinegar stir-fry and hot and sour vegetables should not be cooked with monosodium glutamate. Because monosodium glutamate is insoluble in acidic solutions, and the stronger the acidity, the lower the solubility. Adding monosodium glutamate to sauerkraut will not have the due effect. Vegetarian chicken or seafood is stewed with chicken or seafood, which is very strong. Adding monosodium glutamate is a waste and has no effect.