It does kinda work with salt, and with sugar. Just because I’m used to salt doesn’t mean people don’t have a tendency to use too much salt.
MSG is naturally occurring in a lot of things, including tomatoes, and so are sugars - and in the same vein, I don’t want to be dependent on adding more of it to enjoy the taste of food. Of course, it’s a bit late for me, the best time to be getting used to simpler flavors is as a kid, but I thankfully wasn’t getting that much extra MSG, so I can at least appreciate food without that additive.
Dating someone with a dietary need for low sodium intake meant I started cooking with less salt. After a few months of that, foods I used to like (such as plain potato chips) seemed too salty to me. I buy the lightly-salted versions of snacks now, when possible.
A bonus side effect - by cooking with less salt, I’ve been exploring other options for seasoning. I use a much wider range of spices/herbs now than I did before, leading to more interesting and complex dishes. I’d call that a win-win!
It does kinda work with salt, and with sugar. Just because I’m used to salt doesn’t mean people don’t have a tendency to use too much salt.
MSG is naturally occurring in a lot of things, including tomatoes, and so are sugars - and in the same vein, I don’t want to be dependent on adding more of it to enjoy the taste of food. Of course, it’s a bit late for me, the best time to be getting used to simpler flavors is as a kid, but I thankfully wasn’t getting that much extra MSG, so I can at least appreciate food without that additive.
Eh, it’s never too late. Our palates can adjust.
Dating someone with a dietary need for low sodium intake meant I started cooking with less salt. After a few months of that, foods I used to like (such as plain potato chips) seemed too salty to me. I buy the lightly-salted versions of snacks now, when possible.
A bonus side effect - by cooking with less salt, I’ve been exploring other options for seasoning. I use a much wider range of spices/herbs now than I did before, leading to more interesting and complex dishes. I’d call that a win-win!