Seven Taboos for Consuming MSG (Image)
The main function of MSG is to enhance the umami flavor of food. It is most commonly used in Chinese cuisine and can also be used in soups and sauces. MSG has certain auxiliary therapeutic effects on improving the nutritional status of human cells and treating neurasthenia. However, improper use can lead to adverse consequences, rendering MSG ineffective as a flavoring or causing side effects to human health. Therefore, please pay attention to the following points when using MSG:
First Taboo: Using at High Temperatures
When cooking, if MSG is added to dishes at very high temperatures, a chemical change will occur, converting MSG into sodium pyroglutamate. This not only fails to season the food but also produces a mild toxin, which is detrimental to health. Scientific experiments have shown that MSG has the best solubility at temperatures between 70°C and 90°C.
Therefore, the best time to add MSG is just before the dish is ready to be served. If the dish requires thickening, the MSG should be added before the thickening agent. Based on the principle that MSG should not be added at high temperatures, you do not need to add it when battering or coating ingredients.
Second Taboo: Using at Low Temperatures
MSG does not dissolve easily at low temperatures. If you want to add MSG to a cold salad for a flavor boost, you can dissolve the MSG in warm water, let it cool, and then drizzle it over the salad.
Third Taboo: Use with Alkaline Foods
In an alkaline solution, MSG undergoes a chemical change, producing disodium glutamate, which has an unpleasant odor. Therefore, do not add MSG when cooking alkaline foods. For example, squid that has been rehydrated with alkali should not have MSG added.
Fourth Taboo: Use with Acidic Foods
MSG does not dissolve well in acidic dishes; the higher the acidity, the less it dissolves, and the poorer the effect.
Fifth Taboo: Use in Sweet Dishes
Sweet dishes such as "Crystal Lotus Seed" and "Tomato and Shrimp" should not have MSG added. Adding MSG to sweet dishes creates an unpleasant taste, ruining both the umami and the sweet flavors.
Sixth Taboo: Overuse
Excessive MSG produces a strange flavor that is neither salty nor astringent. Using more MSG is not necessarily better. Generally, the daily intake of MSG per person should not exceed 6 grams, otherwise, symptoms such as headaches, nausea, and fever may occur. Overconsumption of MSG may also lead to high blood sugar. The elderly and patients with hypertension, nephritis, edema, and other diseases should consume it with caution.
Seventh Taboo: Use in Scrambled Eggs
Scrambled eggs are what is meant by "scrambled yellow dish." Eggs themselves contain a lot of glutamic acid. When scrambling eggs, salt is usually added. The main component of salt is sodium chloride. After heating, glutamic acid and sodium chloride react to form a new substance, sodium glutamate, which is the main component of MSG, giving the eggs a very pure umami flavor. Adding MSG to scrambled eggs is like gilding the lily; too much can actually make it worse.
Little-Knowledge About MSG
The chemical name for MSG is sodium glutamate. It is highly hygroscopic and easily soluble in water; it can still show its umami flavor even when dissolved in 3000 times its volume of water. MSG is also a good nutritional supplement. Its main component is amino acids derived from protein decomposition, which can be directly absorbed by the human body. However, sodium glutamate undergoes a chemical change at temperatures above 120°C and becomes slightly toxic.