问：
吃味精，最终也没有坏处，坏在哪里？
答：
作为味精谷氨酸钠，是一种氨基酸盐，没有任何已知的伤害，但是当温度会打破有害了。因此，{zh0}是推迟后，伟大的溶解度火，它搅拌均匀。之前，美国人认为这是有害的食用经过多年研究中的食物，可引起tt，tf了有害的结论，放心吃。但是，什么是不弛太多，太多会有一些副作用，只有良好的调味品，不要吃太多吧。
答：
系统容易受到致癌物质，所以很多外国的味精消费在发达国家已不再。
所以，现在的鸡卖得这么好！ ！
答：
每天钠摄入量为2克。如果长期过量吸入，容易使血管老化。会引起血压升高，心肌梗死等心血管疾病。
答：
不是大量吃味精，味精是安全的成年人，但其主要成分谷氨酸钠导致宝宝锌阻碍身体体质和智力发展，味精也可引发xc缺乏。
把味精学习
味精是在厨房，一个很重要的和不可或缺的作用，“新鲜”二字调味品有着密切的联系。其实，味精的历史不长，仍比100年发现较少，以及油，盐，酱，醋，酒，调味品悠久的历史，而味精只能算是一颗新星(Nova)冉冉升起。如何做好正确使用味精？
你Suanwei菜，不要将如糖醋鱼，糖醋排骨等，味精。因为味精呈碱性，如果加入碱性味精，这在化学和反应是，产生盐和水，有人会作出菜色远离酸性食物。
碱性食品，那么它可以增加呢？实践证明，它们在碱性食品味精谷氨酸二钠，同样将失去他们的口味。因此，味精并不明显，应把酸，碱性食品。把味精要注意的程度咸菜。如果太咸，盐，钠离子和钠口罩吃没有味道;若过轻，味精鲜味“吊没有成功”。
还要注意，最终温度。味精的溶解度85摄氏度。低于这个温度，味精结构尚未打破，但高于此温度，我们不应该把味精，或根本没有味道。
味精不应使用9
剂量不应太多。人体每天公斤体重不应超过120毫克。 1岁的婴儿，吃味精也。只有把一点点的烹调可以通过新的目的实现。
强碱性食物不应使用。谷氨酰胺高活性的钠，容易和碱的化学反应产生的谷氨酸二钠，失去调味作用坏气味钠，所以强碱性海藻，鱿鱼及其他菜肴不添加味精。
在酸菜
，不应使用味精。味精是不容易的，因为酸溶解，酸性越大案件的溶解度低，加入味精并没有达到目的。
烹饪时间不应放在太早。炒菜肴通常应在以后的瞬间，泛或只是参与，因为当食品温度在70-90℃左右，是味精溶解度{zh0}的温度，也是最集中的味道，相反，当增加使用温度高，当温度超过120℃时，味精中的谷将成为焦化胺钠谷氨酸钠，谷氨酸钠焦化既不味道，但也有一些毒性。因此，深一般的油炸食品温度高于120℃。
不适合馅。到时，味精馅，无论蒸，烤，受持续高温，使味精，使味精变性，失去作用的风味。
不进一步增加酱油的冷盘有味精，所以味道就会消失。
冷盘不应直接味精，开阔水域首次使用。味精在70℃以上，以充分融化。沙拉低温，易溶解，直接进入味精，如果开放的少量温水，然后将其倒入菜提前使用，混合变成一个小良好的效果，以及使用混合粉菜味精味精比晶体容易粒子和云的开放结构，调整好一点。
特别美味成分（如蘑菇，香菇，鸡肉，牛肉，鱼，虾在河海生产的新鲜蔬菜中，特别是）不作出适当的味精，因为它们含有酸性成分甙许仕这个概念本身具有一定的味，加味精但贫困的滋味。
三个月内的母亲和婴幼儿月交货不吃加入了过量的味精，因为味精胺至婴儿钠的山谷通过母乳或食物，身体会与婴儿和菜幼儿发生在血液锌具体结合起来，产生不被人体锌的吸收和利用，谷氨酸与尿液排出，导致婴幼儿缺乏锌。
答： Eat more MSG in the end there is no harm, the bad Where? Question: Answer: Answer: So now the chicken sold so well! ! Answer: Answer: put MSG learning MSG is a condiment in the kitchen, an important and indispensable role in it and fresh the word are closely linked. In fact, the history of MSG is not long, still less than a hundred years from discovery, and the long history of oil, salt, sauce, vinegar, liquor, condiments, compared MSG can only be considered a rising star. How to do the proper use of MSG? You Suanwei dishes, do not put MSG, such as sweet and sour fish, sweet and sour spare ribs and so on. Because MSG is alkaline, if the acidic food by adding alkaline MSG, which was in the chemistry and reactions, that produce salt and water, and somebody will make a dish taste away. alkaline food, then it can be increased at all? Practice has proved that MSG in their food in alkaline disodium glutamate, the same would lose their flavor. Therefore, the MSG was not obvious should be put in acid, alkaline food. Put MSG must pay attention to the extent brackish dishes. If too salty, salt, sodium ions in sodium masks and eat no flavor; if too light, MSG umami hanging with no success. would also like to note that the final temperature. The solubility of monosodium glutamate 85 degrees Celsius. Below this temperature, the MSG structure has yet to break down, but above this temperature we should not put MSG, or no flavor. MSG should not be using the 9 dosage should not be too much. Kg of body weight per day should not exceed 120 mg. 1-year-old infants, to eat MSG as well. Only put a little bit of cooking can be achieved by fresh purpose. strong alkaline foods should not be used. Glutamine high activity of sodium in sodium, easy and alkali chemical reaction to produce a bad odor with a glutamic acid disodium, loss of seasoning effect, so a strong alkaline seaweed, squid and other dishes not add MSG . in the sour cuisine, should not use MSG. MSG is not easy because the case of acid soluble, acid the greater the solubility the lower, by adding MSG does not serve the purpose. cooking time should not be placed too early. Stir-fry dishes should normally be after the instant when the pan or just to join, because when food temperature at 70-90 ℃ or so, is the best MSG solubility temperature, also the most concentrated flavor; On the contrary, when the increase in high temperature use, When the temperature exceeds 120 ℃ when the MSG in the Valley will become a coking amine Sodium Sodium Glutamine, coking Glutamine Sodium neither flavor, but also has some toxicity. Therefore, deep-fried foods in general temperature is higher than 120 ℃. would not be suitable for stuffing. When making stuffing into the MSG, whether steamed or broiled, are subject to continuous high temperatures, so that MSG, so that MSG degeneration, loss of flavor role. do not further increase when the cold dish of soy sauce has MSG, so flavor will disappear. cold dishes should not be directly MSG, first use of open water. MSG at 70 ℃ or above in order to fully melt. Salad low temperature, easy dissolved directly into MSG, if used in advance of opening a small amount of warm water, then poured into the dish, the mix turned a little good effect, and the use of powder mixed dish MSG MSG easier than the crystal particles and the mix of open Yun, adjusting little better. Special delicious ingredients (such as mushrooms, shiitake mushrooms, chicken, beef, fish and shrimp produced in the Hohai among the fresh vegetables and, in particular) are not suitably MSG because they contain acid ingredients glycosides SI-concept itself has a certain flavor, add MSG but poor taste. delivery within three months of the mothers and infants and young children are not eating dishes by adding an excessive amount of MSG, because MSG amines in the Valley of sodium into the 宝宝 through breast milk or food, the body will work with infants and young children occur in the blood zinc-specific combined to produce the body not to be zinc absorption and utilization of glutamic acid and discharged with the urine, leading to zinc deficiency in infants. Answer:
吃味精我也是一个人，特别是每餐吃面条是一种特殊的多版本，当然，不要吃太多东西啊，听说更将失去他们的头发。
eat MSG in the end there is no harm, the bad, where?
known as sodium glutamate monosodium glutamate, an amino acid salt, there is no harm, but when the temperature will break down on the harmful. So it is best put off the fire after its great solubility, stirring evenly on it. Before the Americans had thought that it is harmful to eat Chinese food that can cause headaches, after many years of research, overthrew the harmful conclusions, rest assured eat. However, what is not Yichi too much, too much will be some side effects, and good only condiments, should not eat too much bar.
system prone to carcinogen, so many foreign consumption of MSG in the developed countries is no longer.
a daily sodium intake was 2 grams. If long-term excessive inhalation, easy to make aging blood vessels. Will cause high blood pressure, myocardial infarction and other cardiovascular problems.
not a large number of eating MSG, MSG is safe for adults, but its main component sodium glutamate led to a lack of child zinc impede body physique and intelligence development, MSG can also trigger asthma.
eat MSG I am also a person, in particular, to eat noodles every meal is a special multi-release, of course, do not eat anything too much Yeah, heard that it is more will lose their hair.
Reference: eat no good ~ ~ ~04-12-21