Features

Savour the Flavour...Even in Low-Salt Diets

Many people today try to lower salt intake. This is certainly a healthy approach, but the tradeoff is reduced palatability. That's where MSG can help. Although it is not a salt substitute, if you use just a small amount of monosodium glutamate, you can slash your salt intake by 20-30% without compromising on flavour.

Useful Tips

		Added MSG should comprise 0.1 to 0.8% of a dish.
		Generally add MSG before or during cooking.
		Use MSG in meat, poultry, seafood and vegetable recipes. It is ideal for casseroles, stews, soups and combination dishes.
		Like other seasonings, MSG is self-limiting. Too much can make food unappetizing and inedible and is wasteful.

Remember...

		Glutamate occurs naturally in most protein foods and is vital for your metabolic functions.
		A breast-fed infant ingests more glutamate from breast milk than from any other food source later in life.
		The body does not distinguish between natural and manufactured glutamate and they are metabolized in exactly the same way.
		Glutamate which imparts umami, the fifth basic taste, best described as "brothy" or "savoury".
		MSG does not tenderize or preserve food.
		MSG does not make inferior food better; it only enhances natural flavours.
		Make the most of flavour in your daily diet and enjoy a healthier more satisfying life.