Editors speech: Three kinds of people are deserved to use MSG in the current market, such as small snacks, many of them rely on addsee to attract childrens addiction.
Three kinds of health common sense are carefully informed of monosodium glutamatte nutritionist
MSG-80%sodium glutamate ingredients, 20%ingredients are sodium chloride.I often put a little bit of umami, especially when making soup.However, there are three kinds of people who use MSG with caution, at least not too much.
Three kinds of people can use MSG three people to use MSG nutritionist to inform
First category: children
If childrens food is too much, it may affect the function of the stomach, and there will be bad habits such as partial eclipse, anorexia, and snacks. It will also affect the normal pH balance of children in children, cause indigestion, and affect healthy development.
Three kinds of people with caution are worth mentioning that in the current market childrens food, such as small snacks, many of them rely on addsee to attract childrens addiction, which should be paid great attention.
It is not advisable to put MSG in childrens meals, but it is necessary to raise food for food. What can I do? Xiaobian teaches you a small trick of "pure natural" — the water soaked mushrooms is natural MSG! (How to use the dried mushroomsWash it after posting, and then the remaining water can be used as a liquid monosodium glutamate, which is added to the dishes you want to season, which is healthy and delicious.)
"Soup" is so careful
When children want to drink delicious fresh soup in the advertisement, they will make parents quickly cook the soup with "delicious soup". In fact, this kind of lazy soup is added with a lot of monosodium glutamate, salt, and other incense incense.Give the additive.
Two category: elderly
Because the taste function of the elderly is reduced, such as relying on MSG to stimulate the appetite, three kinds of people with caution are more likely to cause dependence on MSG.
In addition, MSG contains a considerable amount of sodium chloride, and most of the salt in some inferior MSG.This causes a lot of salt intake and becomes one of the induction factors of hypertension.Therefore, the elderly friends who have high incidence of cardiovascular and cerebrovascular diseases have limited salt, and MSG must also be limited.
How to use MSG with three kinds of people?
Because MSG itself contains a certain amount of salt, if the MSG is used when cooking and making soup, the amount of salt must be reduced accordingly.May wish to put half salt first, and then put MSG to taste whether the salty taste is appropriate. If it is not enough, consider adding a little salt.
If it has been added to the appropriate salty taste, and put a large spoonful of MSG, it may not be good for health for those who need to control salt.
Third category: asthma patients
MSGs glutamic acid is an exciting neurotransmitter. Too much consumption may have allergic reactions. In severe cases, respiratory spasm may cause serious consequences.
Studies have found that MSG has the possibility of inducing asthma.Within 2-12 hours of peoples edible MSG, MSG is absorbed, which can affect the activity of the central nervous system and cause asthma.
Studies also believe that if a person eats more foods with a large amount of monosodium glutamate under an empty stomach, it will be more likely to cause asthma.
What dishes should be used for three kinds of people should not put MSG in MSG?
1. Put the vinegar dish, it is best not to put MSG
The sour taste is obvious. It is best not to add monosodium glutamate with more vinegar.Because MSG is not easy to dissolve in an acidic environment, the greater the acidity, the lower the solubility, and the worse the umami effect.Therefore, it is best not to put MSG.
2. Mix the monosodium glutamate in cold dishes
MSG can give full play to the role of freshness when the temperature is 80 ℃ -100 ℃.The temperature of the cold dishes is low, MSG is difficult to play, and it will even be directly adhered to raw materials, which is tasteless and discharged.If you do n’t put MSG when making cold dishes, you should use a small amount of hot water to dissolve the monosodiuman before mixing it into the cold dish.
3. MSG is salty without sweetness
Under the proper sodium ion concentration, MSGs umami taste can be more prominent.Therefore, MSGs umami flavor can be expressed in salty dishes, but if you put MSG in sweet dishes, not only can not be fresh, but it will inhibit the sweet taste and produce a odor.Therefore, chicken corn ravioli, sweet taro and other dishes cannot be added with monosodium glutamate.
4. Monuctable MSG is not applied to the filling
Many people will put some monosodiuman when adjusting dumplings and spring stuffing, which is unsafe.After MSG mixes the filling, it will go through high temperature process such as steamed, cooking, and frying.However, as long as the temperature exceeds 100 ° C, MSG will variants.Not only will it lose umami, but it will also form toxic sodium caramelsine, which harms human health.In addition to not stuffing, when making hot dishes, MSG can only be added when the dishes are about to leave the fire.
5. Stir -fried meat does not need MSG
The meat originally contains glutamic acid. After heating with the salt in the dishes, it will naturally generate the main component of MSG -sodium glutamate.In addition to meat, other delicious foods are not necessary to add MSG, such as eggs, mushrooms, white white, seafood, etc.
Editors speech: Three kinds of people are deserved to use MSG in the current market, such as small snacks, many of them rely on addsee to attract childrens addiction.

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