Re: Rodney's diet -umami taste

[Guest guest]

And watch the "low-salt" V-8. They're using new things to replace the MSG. My wife substituted V-8 for broth in stew and It was very tasty - too tasty, as in keeps me hungry.

Low sodium V-8 was the ONE item that I might buy of 's. I see on the label disodium inosinate and disodium guanylate. I don't know what those are, but here's what I found at:

http://www.nutrition.org/cgi/content/full/130/4/931S History of physiological studies on umami taste In nature, there are three umami substances as follows: monosodium glutamate (MSG),3 disodium gluanylate (GMP) and disodium inosinate (IMP). The umami substances are contained abundantly in various foods, including vegetables (e.g., tomato, potato, cabbage, mushroom, carrot, soybean and green tea), seafood (e.g., fish, kelp, seaweed, oyster, prawn, crab, sea urchin, clam and scallop), meat (e.g., beef, pork and chicken) and cheese, and contribute greatly to the characteristic tastes of these foods. For example, the characteristic taste of snow crab meat is reproduced by mixing glycine, alanine, arginine, MSG, IMP and salts in a particular ratio (Konosu et al. 1987 ). When the umami constituents are eliminated, the characteristic taste of the crab meat disappears. Thus, umami substances are essential for producing the unique taste of many natural foods.

----- Original Message -----

From: Francesca Skelton

Sent: Monday, March 29, 2004 7:59 PM

Subject: Re: [ ] Rodney's diet

I would urge you to ditch these foods in favor of forexample, oatmeal for breakfast and low salt V-8 in lieu of beef broth.