How to use MSG without harming your health

In fact, if used too much or used incorrectly, MSG can cause many different side effects.

Housewives need to understand that MSG is just a food additive that has the effect of flavoring and making food more delicious and attractive, similar to other spices, but MSG itself (monosodium glutamate) and spices in general are not nutrients. Therefore, MSG should not be used to replace nutrients in meat, fish, eggs, milk, etc.

Dr. Nguyen Dang Khoa said that MSG is not useless. In addition to being a spice that increases the sweetness of food without changing the taste of food, MSG also affects the taste nerves, stimulates the stomach to secrete abundant juices and enhances the activity of enzymes, thereby enhancing the body's absorption of nutrients.

However, MSG only works after being dissolved in hot food. There are different ways to use MSG for different types of food.

In fact, if used too much or used incorrectly, MSG can cause a variety of side effects. The most common side effects of consuming MSG can include a burning sensation in the face, arms or chest; numbness radiating 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. In particular, shortness of breath will be worse in people with asthma....

Use MSG properly to not affect your health

Nutrition experts also advise that you should limit eating out because you cannot control the amount of MSG used in your food.

Children should not be given MSG because it is very harmful to their brains.

For people with high blood fat, diabetes, children, pregnant women and those with obesity, chronic headaches, asthma are very allergic to MSG.

But most restaurants use MSG to prepare food... Therefore, it is difficult for us to avoid MSG in today's foods because all foods contain MSG.

Note some things after using MSG

Do not cook at high temperatures: When MSG is added to food cooked at high temperatures, a chemical change will occur, making MSG harmful to health. 70 - 90 degrees Celsius is the most suitable temperature to dissolve MSG. Therefore, MSG should be reduced when the food is cooked and removed from the stove.

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

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

Using too much: Like other spices, excess MSG will make the dish lose its flavor and is also harmful to health.

Should not be used with eggs: Eggs contain a lot of starch and when combined with sodium chloride salt and heated, it will create pure MSG, giving the eggs a delicious flavor. Therefore, adding MSG to eggs is redundant and not good for health.

Counterfeit MSG can contain substances that look like borax and alum. These substances are harmful to the stomach and liver, causing loss of appetite, general discomfort and can cause bladder cancer.

According to SKDS