Is it toxic to put MSG directly into boiling soup?

Monosodium glutamate (MSG) is a widely used flavor enhancer in cooking to enhance the flavor of dishes. MSG was discovered in the early 20th century by Japanese scientist Kikunae Ikeda. He discovered that glutamic acid, a naturally occurring amino acid, is responsible for the umami taste - one of the five basic tastes along with sweet, sour, salty and bitter.

Over the years, MSG has been the subject of much debate about its effects on human health. Some people believe that MSG can cause symptoms such as headaches, nausea, and digestive problems. However, modern scientific research has shown that MSG is safe when used in reasonable amounts.

Major health organizations such as the World Health Organization (WHO) and the US Food and Drug Administration (FDA) recognize MSG as a safe food additive. However, some people may be sensitive to MSG and should limit their use.

A common question that many cooks often ask is whether adding MSG directly to a pot of boiling soup is toxic.

Associate Professor Nguyen Duy Thinh, former lecturer at the Institute of Food Technology, University of Science and Technology, said that in fact, adding MSG to a pot of boiling soup does not cause any toxic chemical reactions.

Scientists have proven that MSG only loses its flavoring properties (its ability to flavor food) at temperatures above 3000 degrees Celsius for 2 hours. Meanwhile, our normal cooking temperature is 100 degrees Celsius, and the boiling point of oil is 260 degrees Celsius. Therefore, MSG does not decompose and does not create toxic substances at boiling water temperatures.

According to Mr. Thinh, although MSG is not toxic when added to boiling soup, the use of MSG must follow certain principles to ensure health.

MSG should only be used in small amounts, about 1-2 teaspoons per cooking. Overuse of MSG can unbalance the natural flavor of the dish and cause discomfort for sensitive people.

To retain the best flavor, you should add MSG to the dish at the end of the cooking process. This helps the MSG to dissolve evenly and not overcook, retaining maximum flavor.

In addition to MSG, you should also combine it with natural spices such as onions, garlic, ginger, and herbs to create a rich and healthy flavor.

The expert shared that if you or a family member has symptoms of sensitivity to MSG, limit its use and replace it with other natural flavoring methods. Always listen to your body and adjust your cooking methods appropriately to protect the health of yourself and your family.