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And how to replace the flavor
Throughout history, the world has used salt to preserve meat and make dishes tastier. It is still a valuable mineral and can be found in every kitchen. For example, in the Philippines, most delicacies are enriched with high-sodium condiments or sawsawan (sauces) such as patis (fish sauce) and bagoong (fish paste).
Salt is so popular locally that the United Nations Interagency Task Force found that a Filipino’s daily intake averages 11 grams, more than double the World Health Organization’s recommendation of five grams. Excess sodium intake has been found to be one of the risk factors for noncommunicable diseases such as cancer, chronic cardiovascular and respiratory diseases, and diabetes.
“With the risks associated with excessive sodium intake, it is recommended that we reduce our salt intake,” says Deborah Sales, Ajinomoto’s science communication executive. “While it may seem difficult to maintain the palatability of dishes while cutting the salt, there is an ingredient that allows us not only to enhance the flavor of your favorite dish, but also to reduce the need for salt.”
Using monosodium glutamate (MSG), which is often mistaken for high sodium content, is actually an effective means of reducing the sodium level of low-salt dishes, as it only contains one-third the amount of sodium. sodium contained in table salt. Table salt contains 39 percent sodium (39 grams of sodium per 100 grams of salt), while MSG contains only 12 percent sodium (12 grams of sodium per 100 grams of MSG).
In fact, extensive scientific research has revealed that MSG can enhance the flavor of dishes while reducing sodium content by as much as 40 percent. Only a small amount is needed to improve the taste, as the additive has a self-limiting characteristic, which means that adding MSG can make healthy eating more enjoyable even with little salt.
Therefore, Sales is eager to correct misinformation while spearheading the “Eat Well, Live Well” business promotion. “[It is] the company’s promise to contribute to the well-being of Filipinos by using the goodness of Ajinomoto’s Umami Seasoning, named after the Japanese scientist and chemistry professor Kikunae Ikeda, who discovered the additive in 1908. With umami, also known as the ‘fifth flavor’, be sure to prepare delicious meals with proper nutrition, ”explained the communications executive.
“It is a challenge to lead a healthy lifestyle while we are mainly at home due to the quarantine. However, our company believes that a few easy adjustments in the kitchen, along with healthy eating habits, exercise and adequate rest, can lead to overall health. “
Reduced salt recipes are available at ajinomoto.com.ph.
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