What are the adverse reactions to drinking MSG with water?

MSG can make dishes more flavorful and increase appetite. MSG has certain benefits to the human body, but if MSG is consumed improperly, it can also cause certain harm to the human body. Therefore, it is necessary to consume MSG correctly when cooking delicious food in daily life. Many people are curious about the adverse reactions of adding MSG to water, and worry about whether it will cause poisoning. What are the adverse reactions of drinking MSG with water? Let’s take a look at it next.

1. What are the adverse reactions of MSG plus water?

It doesn't matter. The main ingredients of MSG are sodium glutamate and other salts of amino acids, which are safe.

2. Taboos of eating MSG

1. Avoid using at high temperatures

When cooking, if MSG is added when the dish is at a very high temperature, a chemical change will occur, turning the MSG into sodium pyroglutamate.

This will not only fail to serve as a seasoning, but will instead produce mild toxins that are harmful to human health. Scientific experiments have shown that MSG has best solubility at temperatures between 70℃ and 90℃.

Therefore, the best time to add MSG is when the dish is about to be served. If the dish needs thickening, MSG should be added before thickening. This is based on the principle that MSG should not be added at high temperatures.

2. Avoid adding after the engine is turned off

MSG can easily produce pyroglutamate when heated at high temperatures, so MSG should be added after the fire is turned off. In addition, even if food is not heated at high temperature in a microwave oven, frying it in oil and adding MSG can easily produce pyroglutamate.

For example, pour oil into a pot and heat it. Once the oil in the pot begins to float, the oil temperature has reached 150°C. If some small smoke comes out, the oil temperature has reached 180°C. If heavy smoke comes out, the temperature has reached 220°C.

3. Avoid using at low temperatures

MSG will not dissolve easily when the temperature is low. So if you want to use MSG to enhance the flavor of mixed dishes, you can dissolve the MSG in warm water, let it cool, and then pour it on the cold dishes.

4. Avoid using with alkaline foods

In alkaline solution, MSG undergoes chemical changes to produce disodium glutamate with an unpleasant odor. So don't add MSG when cooking alkaline foods. If the squid is cooked with alkali, you cannot add MSG.

5. Avoid using with acidic foods

MSG is not easily soluble in acidic dishes. The higher the acidity, the less soluble it is and the worse the effect.

6. Avoid using in sweet dishes

Sweet dishes such as "Lotus Seeds with Rock Sugar" and "Tomato Shrimp" should not be added with MSG. Adding MSG to beets is very unpalatable, as it destroys both the umami flavor and the sweetness.

7. Avoid using it to stir-fry yellow vegetables

Fried yellow vegetables are fried eggs. Eggs themselves contain a lot of glutamate, so some salt is usually added when frying the eggs.

The main component of salt is sodium chloride. After heating, glutamate and sodium chloride will produce a new substance - monosodium glutamate, which is the main component of MSG, giving eggs a very pure flavor.

Adding MSG to scrambled eggs is like adding unnecessary details; adding too much will make the dish look unappetizing.

8. Avoid excessive use

Do not consume too much MSG every day. Generally speaking, the daily consumption of MSG per person should not exceed 6 grams, otherwise, symptoms such as headache, nausea, and fever may occur; excessive consumption of MSG may also lead to high blood sugar.

3. Notes

Patients with hypertension, nephritis, edema and other diseases should consume it with caution.