What is UMAMI? (bear with me here – a few light bulbs should be triggered)

Umami translated from Japanese means yummy, deliciousness or a pleasant savoury taste. It was coined in 1908 by a chemist at Tokyo University called Kikunae Ikeda. He noticed this particular taste in asparagus, tomatoes, cheese and meat, but it was strongest in dashi – a rich stock made from kombu (kelp) which is widely used as a flavour base in Japanese cooking. He studied kombu in closer detail eventually pinpointing glutamate, an amino acid, as the source of savoury wonder. Glutamate is also a feel good, very important neurotransmitter. He then learned how to produce it in industrial quantities and patented the notorious flavour enhancer MSG – monosodium glutamate (of which the modified version, as a Nutritional Therapist I would urge you to avoid)

Scientists have now proven the existence of umami taste receptors in our mouth. Umami is only triggered once the amino acids have been released from food, like in a broth or soup, aged meat or fermentation i.e. maceration. Rayw unfiltered enzymatic maceration to be clear.

This explains why after a few (face pulling, eyes squeezing and hair raising) shots of a Fire Tonic your taste buds start to crave this beautiful Umami taste. For some of you – this might only come later, it all depends how your diet has been, what foods you have been eating, high in sugar? High in salt? It will take a while before these senses dampen down.

In this day and age where most of our diet is processed and genetically modified the key to some health complaints might just be the lack of Umami from our daily diets. So, if ever you needed a reason to believe in a Fire Tonic and all its goodness – here is one definitely worth considering! One small shot every day can create a massive positive change to your gut health.

I LOVE Umami – it took a while, because I also loved sugar – but change is good and needed! Enjoy x