These seven situations are not suitable for using MSG.
1. It should not be put in soup dishes that are too alkaline or too acidic. MSG will undergo a chemical change in alkaline soup, producing an unpleasant odor; in acidic soup, its solubility is low, and MSG will become ineffective.
2. It should not be consumed in excess. Using too much (more than 5 grams per day) can lead to adverse reactions such as numbness in the back and upper limbs, and general body weakness.
3. It should not be added when stir-frying at high heat. At high temperatures, MSG turns into sodium pyroglutamate, which is a toxic substance. The same principle applies to long stewing.
4. It should not be added to foods such as fish, shrimp, and clams.
5. It should not be added to scrambled eggs. This is because eggs themselves contain many amino acids, which are the main component of MSG.
6. It should not be consumed by infants. MSG can specifically combine with zinc in an infant's blood to form zinc glutamate, which is excreted in urine, leading to zinc deficiency in infants.
7. It should not be directly mixed into cold dishes. This is because it is difficult to dissolve, affecting the seasoning effect. It should first be dissolved in an appropriate amount of warm water before being mixed in for better seasoning results.