The latest U.S. dietary recommendations announced earlier this year emphasize the need for Americans to significantly reduce sodium in their diets. According to the Centers for Disease Control and Prevention (CDC), 90 percent of all Americans eat too much sodium in their daily diets.
But for those of us who love salty foods and are used to grabbing the salt shaker the minute dinner is served, how do we lower our sodium intake without sacrificing taste? A new research study on monosodium glutamate (MSG) and its effect on palatability is enlightening. The results are pretty tasty if we say so ourselves. While we’ve addressed MSG and taste in several of our blogs here at MSGdish, this research offers further proof of how important MSG can be to enhance the flavor of food (in this case, spicy soups).
Did you know that 90 percent of all Americans eat too much sodium in their daily diets? According to the Centers for Disease Control and Prevention (CDC),“Most adults and children in the United States exceed the 2015–2020 Dietary Guidelines for Americans recommendation for dietary sodium.”
Because sodium is found in so many foods, careful choices are needed in all food groups to reduce intake. The top sources of sodium in the U.S. diet include breads and rolls, deli meats, pizza, poultry, soups, sandwiches, cheese, rice and pasta dishes, seafood dishes, meat mixed dishes (such as meatloaf with tomato sauce), and savory snacks.
A recent investigative report by the British Broadcasting Corporation (BBC), which is the public-service broadcaster of the United Kingdom, focuses on this topic: “Monosodium glutamate is often blamed for a range of nasty side effects. But is there evidence to back up these MSG claims?”
Food Unwrapped, the British television documentary series, in its season 6 premiere episode (airing on the 31st of August, 2015) addresses the question: “Are alarming headlines about MSG justified?”
Deep thoughts about umami, the fifth taste, from Tasting Table’s food editor, Andy Baraghani in this recently released video. Baraghani discusses easy ways to incorporate umami into your dishes, including using “good old-fashioned MSG.”