What is the taste?

　　MSG is purified by food as a raw material, and its main component is sodium glutation. After MSG enters the gastrointestinal, it quickly decomposes glutamic acid. Glutamic acid is one of the amino acids. It is the final decomposition product of the protein, which can be directly absorbed by the human body. It participates in the metabolism of human proteins and sugar, promoting the oxidation process, has the effect of improving and maintaining brain. MSG is a very good condiment, is soluble in water. In the soup, it will taste a little flavor in the dishes. It tastes delicious in the acid vegetable soup. However, it will become sodium glutamate, so that it will lose its fresh flavor. In addition, MSG is heated to 120 degrees Celsius, which causes sodium glutamate to be sodium. At this time, MSG will not only lose the taste, but also have characteristics (sodium palagulide is a carcinogen). Therefore, there is no smell in the soda and the base, in the soup, the cooking is placed in front of the dish, avoiding the boiling. With regard to the problem of monosodium glutamate, it has been considered pregnant women, babies, and children cannot eat flavor. The 19th meeting of the United Nations FAO and the World Health Organization Food Additives, recently held, announced the cancellation of MSG's consumption limited edition and Infants and young children who are not over 12 years old, thereby ending the controversy of MSG safety.