Children disabled for the elderly should be eaten less than one year old
Whether MSG is good for health has always been a topic of debate. In fact, as long as MSG is safe to eat, it is also beneficial to human health in terms of nutrition and health care. The key lies in how to eat scientifically and reasonably.
MSG contains sodium, excessive intake can cause high blood pressure. The elderly are particularly sensitive to sodium intake, so elderly people and people with high blood pressure, kidney disease, edema, and other diseases should eat less MSG.
When MSG is consumed too much and exceeds the body's metabolic capacity, it may even lead to increased glutamate levels in the blood, limiting the body's use of essential minerals such as calcium, magnesium and copper. In particular, glutamic acid can be combined with zinc in the blood to produce zinc glutamate that cannot be used to be excreted, resulting in zinc deficiency in the human body. Zinc is an important nutrient for the physical and mental development of infants and young children. Therefore, infants and young children are Breast-feeding mothers should fast or eat less MSG. The WHO stipulates that foods for children under 1 year of age should not use monosodium glutamate. In China, it is stipulated that foods for children under 12 years old should not be added with MSG, so parents should allow children to eat more natural flavor foods. In addition, recent studies have suggested that excessive consumption of monosodium glutamate for a long time may lead to thinning of the retina, loss of vision, and even blindness.
By the way, the chicken essence that has appeared on the market in recent years is not extracted from chickens. It is made by adding nucleotides that are based on MSG. Because nucleotides have the flavor of chicken, they are called chicken essences. From a health point of view, chicken essence is also non-toxic and harmless to the human body.
Scientific food MSG, should also do the following in cooking:
1. Do not use monosodium glutamate for dishes prepared with broth. Because the soup itself has the characteristics of fresh, fragrant, and clear, using MSG will cover up the taste and the dishes will taste neither fish nor fowl.
2. For strong acidic dishes, such as sweet and sour, vinegar leeks, etc., should not use monosodium glutamate. Because monosodium glutamate is not easily soluble in acidic environments, the greater the acidity, the lower the solubility and the worse the umami effect.
3. It is not advisable to use monosodium glutamate in dishes containing alkaline ingredients because monosodium glutamate reacts with alkali to synthesize glutamic acid disodium and produces ammonia odor.
4. The amount of MSG should be used when it is used. If the amount is too much, it will cause bitter taste in the dish and cause the opposite effect. Each dish should not exceed 0.5 mg.
5. Use MSG to cook, should be added when cooking. Because at high temperatures, monosodium glutamate decomposes into sodium pyroglutamate, which is dehydrated sodium glutamate, which not only has no umami taste, but also produces toxins that harm the human body.
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