Safe Use of MSG
I heard a radio interview with a Chinese Natural Health practitioner who was in Australia trying to educate Chinese restaurant owners in the safe use of MSG.
He pointed out that MSG being a natural protein of wheat, in itself, is quite safe. The danger is subjecting it to high heat. This causes the MSG to oxydise. This apparently happens to all proteins when heated.
When not isolated, as MSG is, and still combined with its parent food this is not a problem.
What he was advocating was for people using MSG to add it at the END of the cooking process when using it to enhance the flavours, rather than, say, stir frying it over high heat with the other ingredients.
I heard a radio interview with a Chinese Natural Health practitioner who was in Australia trying to educate Chinese restaurant owners in the safe use of MSG.
He pointed out that MSG being a natural protein of wheat, in itself, is quite safe. The danger is subjecting it to high heat. This causes the MSG to oxydise. This apparently happens to all proteins when heated.
When not isolated, as MSG is, and still combined with its parent food this is not a problem.
What he was advocating was for people using MSG to add it at the END of the cooking process when using it to enhance the flavours, rather than, say, stir frying it over high heat with the other ingredients.
