I love breakfast. Whenever friends or family ask me to go out to eat, I request it be breakfast or brunch. That way I can order bacon. Because it’s the MOST delicious food ever!
Bacon may be considered by many folks to be the most brilliant of breakfast items, but it doesn’t rank high on the health scale. Bacon is high in fat and high in sodium. But recently, having breakfast at Philadelphia’s Front Street Café, I tasted one of the new vegetarian bacon alternatives. My pork swap was for a smoked mushroom bacon. This new version was lower in fat and sodium. And delicious.
The current U.S. dietary recommendations 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 recent 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).
Does umami, which means “delicious” in Japanese, affect appetite? Can the umami flavor provide or heighten satiety?
It is well-recognized that as the fifth sense of taste, umami amplifies the flavor of savory foods, increasing the enjoyment and pleasure in eating. It also enhances appetite — the feeling of wanting to eat food. Interestingly enough, research has shown that the umami flavor can also heighten satiety — the satisfaction of being full.
Umami, the proven fifth taste, has enjoyed a fascinating and stellar history since its discovery in 1908. One of the high points in umami’s 110-year timeline is the World Umami Forum, which took place just last week in New York City, September 20-21.
This inaugural conference attracted food science experts, renowned researchers, food historians, journalists, registered dietitians, and culinary professionals from around the world. Participants left the meeting with a deeper understanding and appreciation of umami and its essential role in cuisine, and learned about the extensive science that refutes urban myths about monosodium glutamate (aka MSG or “umami seasoning”).
Sometimes the words used when talking about umami are a little unfamiliar. Here’s a look at the meaning of the ones you’re most likely to encounter so you can be in the know.
Glutamate – Glutamate is the common name for glutamic acid, an amino acid found in nearly all protein-containing food. It is also naturally produced by the human body.