The Blog

A blog where we share info of interest in the world of nutrition and good food.

Umami, the fifth taste

Umami….the fifth taste.  It is directly connected to the brains pleasure center.  Want to know why everyone loves pizza?   Tomatoes & cheese are major triggers of umami.   Add mushrooms & you have an umami trifecta!  Mother’s milk is filled with umami, fat & sugar… you understand that blissful look on baby’s face!  MSG is the umami taste.

Foods high in umami are: green peas & beans, legumes, red meat, chicken, seafood [especially crab], beans, tomatoes, mushrooms, cheese [especially parmesan].

My advice……if there is a vegetable that is really good for you that you find just tolerable, add a little MSG to it & you’ll probably love it! Spaghetti squash or Brussel sprouts with butter & parmesan!

Legumes….beans, peas & lentils, oh my! 

Only in 2004 did they test the 100 most common fruits & vegetables & the TOP 4 IN ANTIOXIDANTS WERE ALL LEGUMES!  Highest to lowest in ranking: 1) Lentils 2) Black Lentils 3) Red Kidney Beans 4) Yellow peas 5) Chick Peas.   Navy beans have the most fiber.

Eat 4 servings weekly to effectively guard against: heart diseases, obesity, cancer, digestive diseases.


Use the liquid.   Pressure cooking best. Let sit in their liquid one hour after cooking to re-absorb nutrients leached into cooking liquid.

Canned Kidney & Pinto beans have a higher ORAC value than blueberries, red wine, red cabbage, spinach & green tea.   What’s ORAC?  Trust me, it means it a super food.

Edamame: Soy Beans   They have ALL the amino acids & are NOT GMO!  Buy whole  with pods.

½ Cup has 5 grams of fiber, 10 grams of protein, vitamin K, folate, Manganese.   Brain food plus!

Buy frozen, steam, sprinkle with seas salt & suck them out of the pods for a delicious, healthy snack.

Edamame Dip: sauté inside beans w/crushed garlic, splash of soy, puree w/lemon, top w/cilantro.

The more color, the more nutrients!

From book: Eating on the Wild Side
By Jo Robinson

Tomatoes: Here is what you need to know. 

“Raw tomatoes are good for you but cooked tomatoes are akin to medicine. “
Cooking develops the lycopene.  Just 30 minutes of cooking doubles lycopene.

I know you want to know how to choose the right tomatoes as it is the season, & I will get to that.  Meanwhile, some really good news:

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Nutrition & Food Research

From book: Eating on the Wild Side
By Jo Robinson

This new reesearch based on 6000 plus scientific studies.  Over 400 generations, we eliminated nutrients & replaced our once-wild fruits & vegetables with better-tasting, easy-to-harvest varieties that are full of starch & sugar, but lack the vitamins, minerals, & polypohenols of the original wild versions.

Current sweet corn has the same impact on your blood sugar as eating a Snickers bar or a doughnut.

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