How To Enhance Food With Flavor That Helps Shed Pounds
How To Enhance Food With Flavor That Helps Shed Pounds
Glutamate has a long history in cooking. Fermented fish sauces (garum), which are rich in glutamate, were used in ancient Rome. In the late 1800s, chef Auguste Escoffier, who opened restaurants in Paris and London, created meals that combined umami with salty, sour, sweet and bitter tastes. He did not know the chemical source of this unique quality, however.
Umami was first scientifically identified in 1908 by Kikunae Ikeda, a professor of the Tokyo Imperial University. He found that glutamate was responsible for the palatability of the broth from kombu seaweed. He noticed that the taste of kombu dashi was distinct from sweet, sour, bitter and salty and named it umami.
Click below to read Dr. Mercola’s great research on umami and your health.
