Monosodium Glutamate
Posted on Wednesday, October 21st, 2009 at 12:18 pm |
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Improper Use MSG is Harmful to Health
MSG's primary role is to increase the food's flavor, our Chinese food in the most widely used, can also be used for soups and sauces. MSG for the change in the nutritional status of human cells, treatment of neurasthenia have a certain role of adjuvant therapy. However, if used improperly would have adverse consequences, so that seasoning monosodium glutamate lose meaning, or have negative effects on human health. To do this, please follow the following points when use MSG.
1. Do not use in high temperature Cooking dishes, if the temperature is very high in the dishes into MSG when chemical changes occur, so that sodium glutamate monosodium glutamate into focus. Thus, not only can not play a role in flavor, but will produce a small toxins detrimental to human health. Scientific evidence shows that at 70 ℃ -90 ℃ temperature, the best solubility of monosodium glutamate. Therefore, the best time to put MSG in the dishes will be a time when leaves the pot. If the dishes need to thicken it, thicken should be put before the MSG. Under high temperature can not be put MSG in this sense that, you do not increase when sizing Starching MSG.
2. Do not use in low temperature MSG insoluble at low temperature. If you want to eat side dishes need to raise fresh MSG, you can use warm water of the MSG open, pour in the cold Then put it on.
3. Do not use for basic food In alkaline solutions, chemical changes from MSG will produce a bad odor with disodium glutamate. Therefore, basic cooking food, do not put MSG. If squid is made with base system, you can not add MSG.
4. Do not use for acidic food MSG is not easily dissolved in acidic dishes, the higher the acidity the more easily dissolved, and the results worse.
5. Do not use for sweet dishes Any sweet mouth dishes such as "rock candy lotus", "tomato shrimp" should not add MSG. Beet MSG is very terrible, and not only destroyed the flavor, and destroying the sweetness.
6. Do not use excess MSG will produce an excess of non-salty like salt, non-astringent astringent like the smell, not the more the better use of MSG.
7.Do not use for fried yellow vegetables Fried yellow vegetables or scrambled eggs. Egg itself contains many glutamate, scrambled eggs generally take place when some salt, but the main component of salt is sodium chloride, by heating, the glutamic acid and sodium chloride the two substances to produce new substances - sodium glutamate, or MSG's main ingredient, so that eggs present very pure flavor. Fried eggs, MSG, as superfluous, adding in the opposite result.
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The Truth about MSG Monosodium Glutamate Clinical Nutrition