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Thanks to one of my buddies (Hi!) I found out what Fish Sauce is and that it is basically bottled umami. Taking it another step I googled it and got this little tidbit from Wikipedia. I am adding this to My FatSecret journal in hopes someone else goes, "Who knew?"
And here it is:
For a long time, scientists debated whether umami was indeed a basic taste; but in 1985 at the first Umami International Symposium in Hawaii, the term Umami was officially recognized as the scientific term to describe the taste of glutamates and nucleotides.[7] Now it is widely accepted as the fifth basic taste. Umami represents the taste of the amino acid L-glutamate and 5’-ribonucleotides such as guanosine monophosphate (GMP) and inosine monophosphate (IMP).[8] It is described as a pleasant "brothy" or "meaty" taste with a long lasting, mouthwatering and coating sensation over the tongue. This is due to the detection of the carboxylate anion of glutamate in specialized receptor cells present on the human and animal tongue.[9][10] Its fundamental effect is the ability to balance taste and round the total flavor of a dish. Umami clearly enhances the palatability of a wide variety of foods (for review Beauchamp, 2009).[11] Glutamate in acid form (Glutamic acid) imparts little umami taste; whereas the salts of glutamic acid, known as glutamates, can easily ionize and give the characteristic umami taste. GMP and IMP amplify the taste intensity of glutamate.
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1202 kcal
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Grasa: 52,60g | Prot: 47,04g | Carbh: 89,72g.
Almuerzo: robert mondavi cabernet wine, logan's roadhouse everything sala. Cena: ranch dressing, green olive, tomato, eggplant. Pasa Bocas / Otros: light orzo. más...
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2546 kcal
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Ejercicio:
Bádminton - 1 hora, Descansando - 16 horas, Durmiendo - 7 horas. más...
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