Comments on: The Comforts of the Umami Hypothesis http://www.blog.sethroberts.net/2009/02/12/the-comforts-of-the-unami-hypothesis/ Self-Experimentation, Scientific Method, the Shangri-La Diet, etc. Sat, 20 Mar 2010 00:37:54 +0000 http://wordpress.org/?v=2.0.7 by: The Umami Hypothesis | Lost Wanderer http://www.blog.sethroberts.net/2009/02/12/the-comforts-of-the-unami-hypothesis/#comment-327626 Tue, 28 Jul 2009 01:51:05 +0000 http://www.blog.sethroberts.net/2009/02/12/the-comforts-of-the-unami-hypothesis/#comment-327626 [...] Seth Roberts has proposed an interesting hypothesis, that humans like complex tastes (umami) because we evolved to like the taste of bacteria in food.  He believes that bacteria from natural pickling is harmless, and actually improves our immune function.  As reported in Conditioning Research, Roberts points out that explorer Vihjalmur Stefansson reported that Eskimos ate lots of bacteria fermented fish, which he also grew to enjoy.  Supporting this theory, Conditioning Research also tells of University of Michigan paleontologist, Dan Fisher, who butchered a draft horse and cached the meat in a stock pond.  The lactobacilli in the water pickled the meat, which it emitted a slightly sour odor that put off scavengers when it floated to the surface.  Fisher cut and ate the meat from February until summer to prove its safety, showing how hunter gatherers might have once stored their large animal kills.  As I blogged in an earlier post, fermented foods also are known to be good sources of vitamin K2. Social bookmarksSubscribeBlinklistBloglinesBlogmarksDiggdel.icio.usFacebookFurlMa.gnoliaNewsVineRedditStumbleUponTechnorati [...] […] Seth Roberts has proposed an interesting hypothesis, that humans like complex tastes (umami) because we evolved to like the taste of bacteria in food.  He believes that bacteria from natural pickling is harmless, and actually improves our immune function.  As reported in Conditioning Research, Roberts points out that explorer Vihjalmur Stefansson reported that Eskimos ate lots of bacteria fermented fish, which he also grew to enjoy.  Supporting this theory, Conditioning Research also tells of University of Michigan paleontologist, Dan Fisher, who butchered a draft horse and cached the meat in a stock pond.  The lactobacilli in the water pickled the meat, which it emitted a slightly sour odor that put off scavengers when it floated to the surface.  Fisher cut and ate the meat from February until summer to prove its safety, showing how hunter gatherers might have once stored their large animal kills.  As I blogged in an earlier post, fermented foods also are known to be good sources of vitamin K2. Social bookmarksSubscribeBlinklistBloglinesBlogmarksDiggdel.icio.usFacebookFurlMa.gnoliaNewsVineRedditStumbleUponTechnorati […]

]]> by: Fermentation (not alcholic….) of food. | CST Free Weight Exercises By Scott Sonnon http://www.blog.sethroberts.net/2009/02/12/the-comforts-of-the-unami-hypothesis/#comment-296531 Tue, 28 Apr 2009 07:18:00 +0000 http://www.blog.sethroberts.net/2009/02/12/the-comforts-of-the-unami-hypothesis/#comment-296531 [...] Anyway one of his recent theories is the Umami Hypothesis. the idea that evolution shaped us to like umami taste, sour taste, and complex flavors so that we will eat more harmless-bacteria-laden food, which improves immune function. (I pompously call this the umami hypothesis.) It seemed so likely to be true that I started eating more fermented foods: miso, kimchi, yogurt, buttermilk, smelly cheese, and wine. To avoid stomach cancer and high blood pressure, I later cut back on miso, kimchi, and smelly cheese. [...] […] Anyway one of his recent theories is the Umami Hypothesis. the idea that evolution shaped us to like umami taste, sour taste, and complex flavors so that we will eat more harmless-bacteria-laden food, which improves immune function. (I pompously call this the umami hypothesis.) It seemed so likely to be true that I started eating more fermented foods: miso, kimchi, yogurt, buttermilk, smelly cheese, and wine. To avoid stomach cancer and high blood pressure, I later cut back on miso, kimchi, and smelly cheese. […]

]]> by: imsovain http://www.blog.sethroberts.net/2009/02/12/the-comforts-of-the-unami-hypothesis/#comment-272219 Fri, 20 Feb 2009 16:26:40 +0000 http://www.blog.sethroberts.net/2009/02/12/the-comforts-of-the-unami-hypothesis/#comment-272219 Which cheeses are considered stinky? Which cheeses are considered stinky?

]]> by: Tom in TX http://www.blog.sethroberts.net/2009/02/12/the-comforts-of-the-unami-hypothesis/#comment-272218 Fri, 20 Feb 2009 16:23:58 +0000 http://www.blog.sethroberts.net/2009/02/12/the-comforts-of-the-unami-hypothesis/#comment-272218 Not just high BP. Some people get migraine headaches from tyramine foods - aged cheese, wine, processed meats, and a lot of fermented foods. YMMV. Not just high BP. Some people get migraine headaches from tyramine foods - aged cheese, wine, processed meats, and a lot of fermented foods. YMMV.

]]> by: seth http://www.blog.sethroberts.net/2009/02/12/the-comforts-of-the-unami-hypothesis/#comment-272155 Fri, 20 Feb 2009 05:09:24 +0000 http://www.blog.sethroberts.net/2009/02/12/the-comforts-of-the-unami-hypothesis/#comment-272155 Kathy, I didn't know that. Thanks. My blood pressure did go down after I stopped eating the aged cheese. Kathy, I didn’t know that. Thanks. My blood pressure did go down after I stopped eating the aged cheese.

]]> by: kathy w. http://www.blog.sethroberts.net/2009/02/12/the-comforts-of-the-unami-hypothesis/#comment-272151 Fri, 20 Feb 2009 04:37:57 +0000 http://www.blog.sethroberts.net/2009/02/12/the-comforts-of-the-unami-hypothesis/#comment-272151 aged cheeses can raise blood pressure in some people, due to the tyramine content. so, ironically, can aged meats. from wiki: Tyramine is an amine which causes elevated blood pressure and tachycardia by displacing norepinephrine from storage vesicles. Tyramine is generally produced by decarboxylation of the amino acid tyrosine during fermentation of food products. All protein-rich foods which have been matured will contain more tyramine depending on the temperature and how long they have been stored. Properly refrigerated foods will not be affected. aged cheeses can raise blood pressure in some people, due to the tyramine content. so, ironically, can aged meats.

from wiki:

Tyramine is an amine which causes elevated blood pressure and tachycardia by displacing norepinephrine from storage vesicles. Tyramine is generally produced by decarboxylation of the amino acid tyrosine during fermentation of food products. All protein-rich foods which have been matured will contain more tyramine depending on the temperature and how long they have been stored. Properly refrigerated foods will not be affected.

]]> by: Seth’s blog » Blog Archive » Pagophagia and the Umami Hypothesis http://www.blog.sethroberts.net/2009/02/12/the-comforts-of-the-unami-hypothesis/#comment-271146 Mon, 16 Feb 2009 19:20:34 +0000 http://www.blog.sethroberts.net/2009/02/12/the-comforts-of-the-unami-hypothesis/#comment-271146 [...] The Comforts of the Umami Hypothesis [...] […] The Comforts of the Umami Hypothesis […]

]]> by: Heidi 555 http://www.blog.sethroberts.net/2009/02/12/the-comforts-of-the-unami-hypothesis/#comment-270459 Sat, 14 Feb 2009 18:06:20 +0000 http://www.blog.sethroberts.net/2009/02/12/the-comforts-of-the-unami-hypothesis/#comment-270459 Seth, I very much resonate with your umami hypothesis and tend to crave those kinds of foods. Just wanted to add wild mushrooms to your hypothesis. They have a wide variety of unami flavors and many are well documented as being amazing for the immune system. If you would be interested in experimenting with them, I would be happy to send you some dried mushrooms or fresh when they are in season. Also, there are lots of good naturally fermented vegetables available at health food stores, and it is pretty simple to ferment your own. Nutritional yeast and brewers yeast, kombucha (a fermented tea drink from microorganisms), rejuvelac (a sprouted grain drink) might be other good things to try. In addition to the rejuvelac, I think Ann Wigmore would make fermented cheeses out of sprouted nuts. I also love umeboshi plums but they are really salty. Bee pollen is naturally fermented with bee saliva, as well as raw honey. Seth, I very much resonate with your umami hypothesis and tend to crave those kinds of foods. Just wanted to add wild mushrooms to your hypothesis. They have a wide variety of unami flavors and many are well documented as being amazing for the immune system. If you would be interested in experimenting with them, I would be happy to send you some dried mushrooms or fresh when they are in season.

Also, there are lots of good naturally fermented vegetables available at health food stores, and it is pretty simple to ferment your own. Nutritional yeast and brewers yeast, kombucha (a fermented tea drink from microorganisms), rejuvelac (a sprouted grain drink) might be other good things to try. In addition to the rejuvelac, I think Ann Wigmore would make fermented cheeses out of sprouted nuts. I also love umeboshi plums but they are really salty. Bee pollen is naturally fermented with bee saliva, as well as raw honey.

]]> by: seth http://www.blog.sethroberts.net/2009/02/12/the-comforts-of-the-unami-hypothesis/#comment-270444 Sat, 14 Feb 2009 16:53:31 +0000 http://www.blog.sethroberts.net/2009/02/12/the-comforts-of-the-unami-hypothesis/#comment-270444 OOPS! (unami rather than umami). Thanks, Aaron. OOPS! (unami rather than umami). Thanks, Aaron.

]]> by: seth http://www.blog.sethroberts.net/2009/02/12/the-comforts-of-the-unami-hypothesis/#comment-270374 Fri, 13 Feb 2009 21:12:18 +0000 http://www.blog.sethroberts.net/2009/02/12/the-comforts-of-the-unami-hypothesis/#comment-270374 Stomach cancer is high in Japan and South Korea, where lots of miso and kimchi is eaten. Miso and cheese are high in salt, which raises blood pressure. After I started eating lots of miso and cheese my blood pressure appeared to go up about 10 points and when I cut back it went down about 10 points. The causality isn't as clear as that might sound but that's what happened. Stomach cancer is high in Japan and South Korea, where lots of miso and kimchi is eaten. Miso and cheese are high in salt, which raises blood pressure. After I started eating lots of miso and cheese my blood pressure appeared to go up about 10 points and when I cut back it went down about 10 points. The causality isn’t as clear as that might sound but that’s what happened.

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