Umami was discovered by a Japanese scientist in the 1920s. It is a seasoning that is sensed separately from sweet, salty, sour and bitter tastes. Foods containing umami include those with glutamic acid such as meat, fish, mushrooms and tomatoes or those with a cured, aged quality such as some cheeses and mature wines. Consuming umami yields health benefits, although the well-known umami flavoring, MSG, has been linked to complaints of headaches and fevers with the cause still undetermined.
Increase Satiety
Food with umami stimulates the brain differently from any other taste sense and thus foods with umami are more satisfying. This complex and unique culinary experience increases satiety, thus reducing hunger and aiding in portion control. For the elderly or others with reduced taste sensation, adding umami rich foods to their diet can decrease malnutrition and cachexia, or the refusal to eat. Also, because foods with natural umami flavor are not empty carbohydrates they are not linked to obesity.
Reduced Need for Additional Flavoring
Because foods rich in natural umami are so flavorful, you will be less inclined to add salt, butter or other flavors, which decrease the healthiness of the foods you are eating. Also, when using ingredients with umami in your recipes, you only need to use small amounts because they are inherently flavorful. Because children have an increased sensitivity to bitter taste, they are less inclined to eat vegetables. Therefore, adding umami rich condiments or foods to vegetables elevates their appeal to children and increases their consumption of healthy vegetables. Food producers are adding umami flavors to their products to introduce new, more flavorful food items to the market without increased sodium content.
Negatives of Umami
Umami is often delivered into dishes via MSG, i.e. monosodium glutamate, or soy sauce. However, because these condiments have high sodium contents, adding umami flavor to recipes without natural umami will decrease the healthy aspect of your menu. Although the connection is unclear, some people complain of physical discomfort after consuming large amounts of MSG. Like salt, MSG should be eaten in moderation, i.e. 0.5 - 1.5 mg/day at most.
References
- Hubpages:Umami - How Cooking with Umami Rich Foods (Parmesan Cheese, Fish Sauce, Anchovies...) Will Make You a Better Cook
- CBS Money Watch: Savor big flavor: ever wonder what makes some foods taste so indescribably delicious? We know the secret!
- Red Orbit: Unlocking the Potential of Umami
- UMAMI Information Center: The Umami Story Hasn't Finished
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