Tips On Healthy Cooking
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.
- 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.
- 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.