How to use MSG without harming your health.

In fact, if used excessively or improperly, MSG can cause various side effects.

Homemakers need to understand that MSG is just a food additive that enhances the flavor of food, making it tastier and more appealing, similar to other spices. MSG itself, and spices in general, are not nutrients. Therefore, MSG should not be used to replace the nutrients found in meat, fish, eggs, milk, etc.

According to Doctor Nguyen Dang Khoa, MSG is not without its benefits. Besides its function as a seasoning to enhance the sweetness of food without altering its taste, MSG also affects the taste nerves, stimulates the stomach to secrete more digestive juices, and increases the activity of enzymes, thus enhancing the body's absorption of nutrients.

However, MSG is only effective after being dissolved in hot food. Different foods require different methods of using MSG.

In fact, if used excessively or improperly, MSG can cause various side effects. The most common side effects of MSG consumption may include a burning sensation in the face, arms, or chest; radiating numbness from the neck to the hands; tingling in the face, arms, or neck; headache; chest pain; nausea; rapid heartbeat; drowsiness; shortness of breath; and weakness. Shortness of breath is particularly worsened in people with asthma.

Use MSG correctly to avoid affecting your health.

Nutrition experts also advise limiting eating out because you cannot control the amount of MSG used in the food.

For children, MSG should not be given because it is very harmful to their brains.

People with high cholesterol, diabetes, children, pregnant women, and those who are obese, suffer from chronic headaches, or asthma are very susceptible to allergies to MSG.

However, most restaurants use MSG in their food preparation... Therefore, it's difficult to avoid MSG in current food products because almost all foods contain MSG.

Here are a few things to keep in mind when using MSG.

Avoid cooking at high temperatures: Adding MSG to food cooked at high temperatures will cause a chemical change, making MSG harmful to health. 70-90°C is the most suitable temperature for dissolving MSG. Therefore, add MSG only after the food is cooked and removed from the heat.

Do not add MSG directly to cold food: MSG dissolves poorly at low temperatures. If you want to use MSG to enhance the flavor of cold dishes, dissolve the MSG in warm water before mixing it into the cold food.

Do not add MSG to sweet foods: Absolutely do not add MSG to foods that are naturally sweet (tomatoes, shrimp, etc.) as it will spoil the flavor and sweetness of the dish and make it unappetizing.

Using too much: Like other seasonings, excess MSG will spoil the taste of the dish and is also harmful to health.

It should not be used with eggs: Eggs contain a lot of starch, and when combined with sodium chloride and heated, it creates pure MSG, which gives eggs a delicious flavor. Therefore, adding MSG to eggs is unnecessary and also unhealthy.

Counterfeit MSG products may contain added substances that resemble borax or alum. These substances are harmful to the stomach and liver, causing loss of appetite, general discomfort, and potentially bladder cancer.

According to SKĐS