World-class chefs use MSG (monosodium glutamate) in their cooking, and perhaps you’re toying with the idea of giving it a try at home. Why should you go for it? Quite simply, because seasoning many foods with MSG makes them taste better!
Tomatoes are loaded with savory goodness, but not all tomatoes taste the same, because the riper the tomato, the tastier it is. Tomatoes left to ripen on the vine are documented to have more umami content than tomatoes that are picked green and then gas-ripened. According to a Chemistry World article “Secret of Tasty Tomatoes Revealed,” tomatoes left to ripen naturally develop more nutrients and so have greater umami content.
Glutamate is an amino acid that is found in virtually every food. It’s a big part of protein-rich foods like meat, eggs and cheese, but is also found in fruits and vegetables. And, it is what’s responsible for giving foods the umami (savory) flavor that makes them taste delicious.
Within food, glutamate is either attached to other amino acids in the form of a protein (bound) or by itself (free). The more free glutamate there is, the more umami flavor the food will have. There are a few variables that impact how much free glutamate is in a food
Here you’ll find some of our favorite salad recipes that have been featured in our Savory Cuisine Corner on MSGdish. Whether you’re looking for hearty main dish salad recipes such as Chicken Sesame Salad, or lighter, nutritious salads such as Vermont Spinach Salad, these salads will delight you — and any salad-lover!
Scientific research continues to document the many benefits of umami, most recently with regard to umami’s role in appetite control and potentially weight management.
Researchers have found that consuming a broth rich in umami — or savory taste — can cause subtle changes in the brain that promote healthy eating behaviors and food choices, especially in women at risk of obesity.
Specifically, this new study suggests that obese people could benefit from eating savory foods such as an umami-rich broth with MSG before a meal, to decrease food intake.