All female mammals produce milk to nurture their young. Humans are unique in that some of us continue to consume milk as adults. Drinking milk, whether from a cow, goat, sheep, or buffalo, has many benefits. It’s rich in fat, protein, sugars, and micronutrients such as calcium and vitamin D. Plus it’s a source of clean water, and researchers believe it may even supply antibodies that fight infection.
Meals out can give the family cook a welcome break. At times when the family can’t visit that favorite restaurant, the person in charge of planning meals may feel a little extra pressure to mix things up and deliver deliciousness every day. That’s when umami and the savory flavor it offers can be extra important—a big help in making meals special.
It may be a Japanese word, but umami is now universally recognized as the fifth taste, and it’s found in foods around the world, like mushrooms, asparagus, anchovies and tomatoes, to name just a few. On an extra busy Monday, why not put on a pot of Harira Soup, a favorite Mediterranean dish that uses tomatoes for an extra umami boost?
Many recipes rely on salt as a way to boost the flavors in a dish, reduce bitterness, and even improve the aroma. When looking to cut back on sodium, many people fear their meals will be flavorless, but that doesn’t have to be the case. With a little kitchen creativity, it can be easy to create wholesome, flavorful recipes that are lower in sodium.
When it comes to mastering great flavor in any recipe, the trick is to use a combination of herbs, spices, acids and umami. This helps to create depth and balance in recipes and makes up for using less salt.
MSG seasoning, also known as umami seasoning, is a quick and easy way to deliver savory deliciousness to foods and added dimension to
flavors. Best yet, MSG has two-thirds less sodium than table salt and can enhance the flavor of food while decreasing the need for salt.
– About one-half teaspoon can enhance the flavor of a pound of meat or 4-6 servings of vegetables, casseroles or soups.
– A mixture of one part MSG and two parts table salt is a favorite chef-inspired blend that gives foods a flavor boost while decreasing sodium by 25 percent, compared to using just table salt. Health experts have endorsed the safety of MSG based on extensive scientific research and a long history of use around the world.
Some studies have shown that it is possible to maintain
food palatability with a lowered overall sodium level in a
food when MSG is substituted for some of the salt.– FOOD AND NUTRITION BOARD / INSTITUTE OF MEDICINE
English 
