MSG is generally not harmful to humans when consumed in moderation. The main component of MSG is monosodium glutamate, which is made from grain through microbial fermentation. MSG undergoes chemical changes at high temperatures over a long period of time, which affects the taste and has a slight toxicity, but has little effect on the human body. MSG is good for the human body in moderation, as it produces glutamic acid, which can promote protein production, protect the liver and brain, and enhance the taste and appetite of dishes. In everyday cooking, the most suitable time to add MSG is when the dish is about to be cooked, adding MSG during this time can make the MSG dissolve quickly and can also enhance the taste of the dish. Cold dishes can be mixed with MSG after it has been dissolved in hot water. The amino acids from the decomposition of proteins in MSG can be directly absorbed and supplemented by the body, but the daily consumption should not exceed 6g to avoid discomfort. Excessive consumption also has certain hazards, such as excessive intake will lead to a reduction in the absorption of calcium and magnesium, but also produce palpitations, dizziness and other symptoms. Excessive consumption of MSG by the elderly, children and growing adolescents may be detrimental to the bones and cause them to be affected. Long-term consumption of large amounts may also reduce the body’s immunity and vitamin absorption, so MSG should be consumed in moderation.