Is there any harm in eating too much monosodium glutamate? "

Eating too much monosodium glutamate has the following hazards:

1. The main component of monosodium glutamate is sodium glutamate, which can be decomposed during digestion. Glutamate can be converted into inhibitory neurotransmitters through catalysis in brain tissue. Eating too much monosodium glutamate will interfere with the natural laws of the nervous system. Some people with sensitive constitution will have a series of symptoms such as dizziness, headache, lethargy, muscle spasm and even shock after eating too much monosodium glutamate, and some people will also have anxiety and confusion.

2. The intake of monosodium glutamate must be strictly controlled, especially for children. When monosodium glutamate is consumed too much, too many inhibitory neurotransmitters will inhibit the secretion of thyroid stimulating hormone in human hypothalamus, thus hindering bone development and having a very serious impact on children.

Eating too much monosodium glutamate often makes you feel thirsty. This is because monosodium glutamate contains sodium. Because monosodium glutamate is not salty, it is easy to eat too much and not notice it. People over the age of 60 are particularly sensitive to sodium intake, so the elderly and people suffering from diseases such as hypertension, kidney disease and edema should especially eat less monosodium glutamate.

4. Excessive intake of monosodium glutamate by lactating mothers will lead to zinc deficiency in infants. Because sodium glutamate in monosodium glutamate enters the baby through milk, it combines specifically with zinc in the baby's blood to produce zinc glutamate, which is not absorbed by the human body and excreted with urine.

Extended data

Eating monosodium glutamate in this way can reduce the harm:

1, which cannot be used at high temperature. When cooking, if monosodium glutamate is put into the dish at high temperature, chemical changes will take place and monosodium glutamate will be turned into sodium pyroglutamate. Instead of seasoning, this will produce a slight toxin, which is not good for human health. Scientific experiments show that the solubility of monosodium glutamate is the best at 70℃-90℃.

2. MSG should not be added to the stuffing. Many people put some monosodium glutamate in the stuffing of jiaozi and spring rolls, which is unsafe. After monosodium glutamate is mixed with stuffing, it will go through high-temperature processes such as steaming, boiling and frying. When the temperature exceeds 100℃, monosodium glutamate will change. Not only will it lose its flavor, but it will also form toxic sodium pyroglutamate, which is harmful to human health.

3, can not be used for sweets. All sweet dishes, such as "crystal sugar lotus seeds" and "tomato shrimp", do not add monosodium glutamate. Beets with monosodium glutamate are very unpalatable, which not only destroys the umami taste, but also destroys the sweetness.

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