Food & Drink

Benefits Of Cutting Salt: How MSG Helps Reduce Sodium Content In Your Favorite Ulam

Throughout history, the world has used salt to preserve meat and make dishes tastier. It remains a valuable mineral and can be found in all cuisines. For instance, in the Philippines, the majority of delicacies are made richer with sodium-rich condiments or sawsawan (dips) like patis (fish sauce) and bagoong  (fish paste).

Salt is so popular locally that the UN 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. Excessive intake of sodium has been found to be one of the risk factors for non-communicable illnesses like cancer, cardiovascular and chronic respiratory diseases, and diabetes.

“With the risks that come with excessive sodium intake, it is recommended that we reduce our salt consumption,” says Deborah Sales, Ajinomoto’s Science Communication Executive. “While it may seem difficult to maintain the palatability of dishes as we cut salt, there is an ingredient that allows us not only to boost the flavor of your favorite dish, but also lessen the need for salt.”

The use of monosodium glutamate (MSG), which is often mistaken to be high in sodium, is actually an effective means of reducing the sodium level of low-salted dishes since it only contains 1/3 the amount of sodium as table salt. Table salt contains 39% sodium (39 grams of sodium per 100 grams of salt), while MSG only contains 12% sodium (12 grams sodium per 100 grams MSG).

In fact, extensive scientific research has revealed that MSG can boost the flavor of dishes while reducing sodium content by up to 40%. Only a small amount is needed to enhance the taste, as the additive has a self-limiting characteristic, which means that adding MSG can actually make healthy eating more enjoyable even with reduced salt.

Ajinomoto produces the leading brand of MSG called AJI-NO-MOTO® Umami Seasoning, named after the Japanese Scientist and chemistry professor Kikunae Ikeda, who discovered the additive in 1908. Today, Ajinomoto is continuing its advocacy of Eat Well, Live Well— a promise to contribute to the greater wellness of Filipinos by using the power of umami. Through umami, also known as the “fifth taste”, Ajinomoto promotes delicious meals for proper nutrition.

“It is challenging to lead a healthy lifestyle while we are mostly at home due to the quarantine. However, Ajinomoto believes that a few easy adjustments in the kitchen, together with healthy eating habits, adequate exercise and rest, can lead to overall health,” adds Sales.

To discover less sodium versions of your favorite ulam, visit the Ajinomoto website at ajinomoto.com.ph and the Cookmunity by Ajinomoto Philippines at facebook.com/CookmunitybyAjinomotoPH.

8 Comments
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8 Comments

  1. Elizabeth reambonanza
    October 20, 2020 at 3:52 pm

    Truth.. Nkaka sira sa kidney pag sobrang alat.. Kaya nga lately kunting asin nlng talaga.. Prevention is better than cure.. Di pa nmn hulii ang lahat..

  2. Yanpaladquisol
    October 20, 2020 at 4:03 pm

    Now ko Lang nalaman nakakatulong pala ang MSG sa pag reduce ng sodium level 😊

  3. Manilyn Inciso Dacut
    October 20, 2020 at 4:07 pm

    Thank you for sharing this😍😍 mula noon hanggang ngayon ajinomoto pa din😍😍

  4. Erica Sosing
    October 20, 2020 at 5:17 pm

    Masama din po tlaga ang sobra mommy, minsan eto pa po Yun cause ng mga sakit sa ating katawan. Dpat Tama Lang po tlaga. Ang perfect po tlaga Yun mga seasoning ng Ajinomoto dahil all in one na sya. Kaya, lahat ng lutuin with Ajinomoto ay masasarap. 😊

  5. Antoniette Sanchez David
    October 20, 2020 at 8:07 pm

    Ang ganda gusto mangyari ni ajinomoto tama lang ng bawasan ang pag gamit ng asin dahil pag sumobra ito pwede makasama din ito sa katawan nating lahat

  6. Jhie Vinaa
    October 20, 2020 at 8:44 pm

    Now I know ganito pala. Ngayon ko lang nalaman.
    Ito talaga gamit ng mga nanay natin simula noon.

  7. MA D EL
    October 20, 2020 at 11:22 pm

    Sumasarap po talaga ang lutuin pag may MSG, kaya konting asin lang dapat gamitin dahil bukod sa naka cut ng MSg ang sodium content ng salt sa niluluto eh napapasarap pa nito ang pagkain

  8. EllaineParame
    October 21, 2020 at 11:33 am

    Mula noon hanggang ngayin gamit namin ay AJINOMOTO may lasang natura at sarap sa lahat ng lutuin.

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