Different juices to stay hydrated on hot days

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Nutritionist shares tips on healthy, tasty, and umami-rich juices

São Paulo, December 2023 – With the intense heat in several regions of Brazil, hydration should be given extra attention to keep the body functioning perfectly. A great alternative to staying hydrated during high-temperature periods is to alternate water consumption with different juice options.

“Juices are great options because, in addition to refreshing, they also provide health benefits, as they are sources of vitamins and minerals,” says Umami Committee nutritionist Marilia Zagato.

To ease the thermal sensation that has surpassed 30 °C, the nutritionist suggests three healthy, tasty, and umami-rich juices – the fifth basic taste of the human palate, promoted mainly by the amino acid glutamate, and naturally present in different categories of foods such as meats, fish, greens, and vegetables. “Umami is a distinctive taste, and one of its characteristics is to increase salivation, which prolongs the delicious flavor in the mouth,” Marilia emphasizes.

Check out the juice suggestions, listed according to the ingredients richest in umami:

Tomato juice
The greatest reference for umami, the tomato has low calories and a high percentage of water, making it ideal for fluid replenishment. “The fruit is also a source of lycopene, an antioxidant pigment that helps prevent cell degeneration,” says Marilia. To make the tomato tastier, cook it a little before blending it with water. Chill in the refrigerator, then add ice and drops of lemon.

Corn juice
Corn is a practical, delicious, and light ingredient. It also has a high level of glutamate, meaning it is rich in umami taste. A tip from the specialist to make the juice different is to add coconut water.

Carrot juice
“Carrot contains beta-carotene, an antioxidant substance that is a precursor of vitamin A and essential for several body functions,” the nutritionist highlights. Carrot also contains the amino acid glutamate. Add orange, ginger, or lemon to make the juice more refreshing.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are the increase in salivation and the persistence of the taste for a few minutes after eating the food. To learn more, visit www.portalumami.com.br.