Can Fried Eggs Have Monosodium Glutamate?

　　MSG There is still a controversial issue regarding whether it is harmful to the body.

This is similar to the low-level radiation from cell phones, which can be negligible. MSG may produce a substance when heated that could have some impact on health; if you are truly concerned, do not add MSG during high-temperature cooking and wait until the temperature drops before adding.Cold dishes They are added casually, but everything has its limit; too much is definitely not good. Personally, I think there is no need to be overly worried about MSG. If it does harm, its impact on you would be less than...Fried dough sticks The harm they may cause to the body is significant. You can eat them with peace of mind.

According to a relevant official from a Guangzhou MSG food company, any MSG that has passed the QS certification is harmless to the human body. When buying MSG, in addition to recognizing the QS mark on the packaging, you can also check the "purity" indicator to determine its grade; generally speaking, higher purity indicates better quality. However, be aware that some fake and substandard MSG products may contain industrial salt or sodium sulfate during production, which could cause harm. Therefore, when purchasing, be particularly careful: good MSG is clear, uniform in grain, evenly sized, and dark in color; if it tastes bitter, it might have been mixed with ammonium sulfate. Poor-quality MSG has uneven grains, clumps together, is dull in color, and has a bitter taste when tasted.

Experts point out that MSG is safe. This has been proven through various tests such as acute toxicity, subacute toxicity, chronic toxicity, teratogenicity, and sudden mutation experiments. However, what is safe may not necessarily be healthy; safety depends on proper use.

Additionally, children should avoid consuming large amounts of MSG because their organs are still developing incompletely. Infants under one year old should not consume MSG. Mothers who breastfeed should also reduce or avoid eating it. Do not consume MSG habitually or in large quantities over a long period. Do not heat MSG at high temperatures, as it can break down into harmful substances. Add MSG right before the dish is finished cooking to maintain its flavor. Long-term heating will result in pyroglutamic acid sodium, losing the savory taste of MSG.

MSG usage guidelines in cooking

△ For Broth Dishes cooked with broth do not need MSG. Because broth already has a fresh, fragrant, and clear flavor; adding MSG will cover up the original taste and make the dish's flavor inconsistent.

△ For acidic dishes such as Vinegar dishes, MSG should not be used. MSG does not dissolve well in acidic environments. The more acidic it is, the less it dissolves, resulting in poorer effects of its freshness.

△ MSG should not be used in dishes with alkaline ingredients because MSG reacts with alkalis to form diphosphoric acid sodium, producing an ammonia-like odor.

△ When using MSG, control the amount; if too much is added, it can produce a bitter and strange taste. Each dish should have no more than 0.5 milligrams of MSG.

△ Use MSG in dishes just before finishing cooking. At high temperatures, MSG decomposes into pyroglutamic acid sodium, losing its freshness and potentially producing toxins that can harm the body.

Therefore, adding a little is definitely fine.