VIVA – It cannot be denied, sodium has an important role that the body needs as essential nutrients to create a healthy, strong and active life.
Excess or deficiency (deficiency) of sodium is at risk of becoming a health problem. If it is excess, the effect will be various degenerative diseases such as hypertension, stroke, heart failure, and others.
If it is deficient, the effect is impaired muscle and nerve function, impaired blood sugar control, and others. Well, it’s better how to balance and control intake salt?
According to the General Chairperson of the Indonesian Food and Drug Administration, and the President of the Federation of Asian Nutrition Societies, Prof. Hardinsyah, there are several ways to control salt intake, which is in accordance with the habits or consumption patterns of the Indonesian people.
According to Prof. Hardinsyah, it is undeniable that the habits of the Indonesian people in making dishes are indeed using lots of herbs and spices that have a high taste, while in various spices and spices there are also quite a lot of sodium.
“So, the appropriate way if our cooking uses a lot of various spices is to only add a very small amount of salt,” said Prof. Hardinsyah in a webinar.
However, he said, if we want the food we consume to have high taste, but also want a low salt diet, using Umami spices such as MSG can be a solution.
“Many studies abroad, such as in Japan, show that the use of MSG can be a low-salt diet strategy. This is because the sodium content in MSG is only 1/3 of the sodium content in regular table salt,” he continued.
In collaboration with Pergizi Pangan together with PT Ajinomoto Indonesia, Indonesia some time ago held a Webinar Event: “Safety and Health Benefits of Spices and Flavor Enhancers, as well as a Strategy for Controlling Salt Intake to Achieve a Healthy Life”. This event was held as an effort to support the Indonesian people to stay healthy by disseminating informative facts about Bumbu Umami and Monosodium Glutamate (MSG) amid the COVID-19 pandemic.
This webinar is a series of events that will be held twice in December 2020. One of the speakers at this webinar event, presenting Prof. Dr. Hardinsyah, MS, as the General Chairperson of Indonesia’s Pergizi Pangan, and President of the Federation of Asian Nutrition Societies.
The number of participants in this webinar reached 905, and most of them work as nutritionists, dietitians, and students of the Nutrition & Public Health Study Program.
“This webinar event is intended for nutritionists, dietitians, and students of the Nutrition & Public Health Study Program, because we feel the need to spread true and informative facts about Bumbu Umami which will support them to stay healthy, even during the COVID-19 pandemic situation. 19. In addition, we hope that students as future nutritionist candidates in Indonesia can share informative facts and scientific facts about what we are conveying today to the wider community, ”Katarina Larasati, Public Relations Manager – Ajinomoto Indonesia.
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This webinar event will not stop there. After this, there will still be further events until February 2021, which are intended for doctors and medical students.
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