Many people now say that MSG is very harmful, so they don't eat it. In fact, as long as you don't add MSG to these dishes, the harm can be relatively low. MSG is a common seasoning in our cooking, but did you know that not all dishes can have MSG added? There are five dishes that should never have MSG.
Five dishes that should never have MSG
1. Do not add MSG when stir-frying meat.
Meat naturally contains glutamic acid. When it meets the salt in the dish and is heated, it will naturally produce the main component of MSG—monosodium glutamate. In addition to meat, other umami-rich foods also do not need MSG, such as eggs, mushrooms, water bamboo, seafood, etc.
2. Dishes with vinegar cannot have MSG.
Dishes with a strong sour taste and a lot of vinegar cannot have MSG added. This is because MSG does not dissolve easily in an acidic environment, and the more acidic it is, the lower the solubility and the worse the umami effect. Therefore, dishes with a strong sour taste like Sweet and Sour Pork Vinegar Cabbage cannot have MSG.
3. It is not advisable to add MSG to cold dishes.
This is because MSG can only fully exert its umami-enhancing effect at a temperature of 80°C—100°C. The temperature of cold dishes is too low, making it difficult for MSG to work, and it may even adhere directly to the raw ingredients, resulting in no flavor and a disappointing experience. If you must add MSG to a cold dish, it is best to dissolve a small amount of MSG in hot water before mixing it into the cold dish.
4. It is not advisable to add MSG when making fillings.
Many people add MSG when making dumpling or spring roll fillings, which is very unsafe. After being mixed into the filling, MSG will go through high-temperature processes such as steaming, boiling, and frying. However, once the temperature exceeds 100°C, MSG will denature. It not only loses its umami taste but also forms toxic sodium pyroglutamate, which is harmful to human health. Besides not being mixed into fillings, when making hot dishes, MSG should only be added just before the dish is removed from the heat.
5. Use MSG with salt, not sugar.
MSG's umami flavor is more prominent under the appropriate concentration of sodium ions. Therefore, MSG's umami can only be expressed in salty dishes. However, if MSG is added to sweet dishes, it not only fails to enhance the flavor but also suppresses the natural sweet and fresh taste and produces an unpleasant odor. Therefore, dishes like Chicken and Corn Soup and Sweet Taro Paste cannot have MSG added.
The Harm of MSG
1. MSG is a type of seasoning, and its main component is monosodium glutamate. At 120°C, some monosodium glutamate can lose water to form sodium pyroglutamate, which not only has no umami taste but is also somewhat toxic. Therefore, it should not be used in cooking at high temperatures. Generally, MSG is added when the food is almost cooked or just before being taken off the heat.
2. Excessive intake may lead to stomach cancer and other human internal organ diseases.
3. Symptoms of acute MSG poisoning include facial congestion, a hot or burning sensation, and swelling at the root of the tongue.
4. Irregular or rapid heartbeat, dizziness, headache, migraine, neck stiffness, muscle contraction, nausea, insomnia, gastrointestinal discomfort.
5. Skin stinging pain, neck pain, arm pain, chest pain.
6. Weakness in the upper limbs, low mood; worsening of asthma, coughing, etc.