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Seven Taboos for Using Monosodium Glutamate

Monosodium glutamate has some effect to assist changing the nutrition condition of human cells and curing neurasthenia. However, it can cause bad effects if you use it inappropriately. Therefore, there are several points you should pay attention to when you are using monosodium glutamate.
Taboo one: use in high temperature
When cooking, if you add monosodium glutamate in high temperature, the monosodium glutamate will have chemical changes and turn into sodium pca. Thus, it cannot help seasoning but produce milk toxin which is bad to human health. The scientific experiment proves that the best solubility of monosodium glutamate is under 70 centigrade to 90 centigrade.
Therefore, the best time to add monosodium glutamate is when the dish is about to coming out of the pan. If you need to add thickening, you had better add monosodium glutamate before thickening. According to the principle of no adding monosodium glutamate, you should not add monosodium glutamate sizing.
Taboo two: use it in low temperature
When the temperature is too low, the monosodium is not so easy to dissolve. If you wan to add some monosodium glutamate to make your salad more delicious, you can dissolve the monosodium glutamate first with warm water and then pour it on the salad.
Taboo three: used for basic food
In basic solution, the monosodium will have chemical changes and produce a bad smell disodium glutamate. Therefore, when cooking basic food, do not add monosodium glutamate. For example, squid is made up of alkali, and then you can not add monosodium glutamate.
Taboo four: used for acid food
Monosodium glutamate is not easy to dissolve in acid food and the higher acidity, the harder to dissolve and worse effect.
Taboo five: used for sweet food
All sweet food such as “crystal sugar lotus”, “tomato shrimp” should not be added with monosodium glutamate. Sweet food with monosodium glutamate is quite insipid. Adding monosodium glutamate in it will not only damage the fresh, but also the sweet.
Taboo six: adding too much
Excessive adding of monosodium glutamate will produce a strange flavor that is either salty or sweet. Therefore, adding much monosodium glutamate does not mean good.
Taboo seven: used for fry day-lily buds
Fry day-lily buds are to fry eggs. Egg itself contains a lot of glutamic acid, and people always add salt when fry eggs. The main ingredient of salt is sodium chloride which can produce a new substance with the glutamic acid after heating. Adding monosodium glutamate in fried egg is just like paint the lily.
Tips: you had better not have monosodium too much in your daily life. Generally, have less than 6 grams of monosodium glutamate everyday, or else you will have symptoms like headache, nausea, fever and so on. Too much monosodium also will cause hyperglycemia. The elderly who have hypertension, nephritis, swelling up should be cautious.
Knowledge about monosodium glutamate
The chemical name of monosodium glutamate is sodium glutamate. It is with strong hygroscopocity and is easier to be dissolved in water. It is said that it still has delicate flavor even dissolved in 3000 times water. Monosodium also is a good nutritious product, and the main ingredient of it is amino acid dissolved by protein which can be absorbed by human body directly. However, sodium glutamate will have chemical changes in 120 centigrade with a little toxin.

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