Cuisines low in glutamate/umami?
I'm cutting back on foods high in msg in all forms, as well as free glutamate that occurs naturally (like in long-simmered tomato sauce, aged Parmesan cheese, soy sauce, etc. -- the taste sometimes described as "umami"). In other words, cutting back on lots of amazingly delicious foods! Turns out they trigger migraines for me, so it seemed like a good call.
My question: I'd love to identify cultures/cuisines that are naturally *low* in high-glutamate ingredients. It would be great to eat/cook delicious, authentic food that is headache-free. Any ideas or recommendations would be great!
alignment: Have you tried systematically reducing the glutamate-rich contents? I ask because a very small amount of those ingredients often work just as well as larger quantities. For instance, in marinades, I can still get very good unami and tenderization with minute blobs of tomato paste, soy, anchovy, etc.
Perhaps you can find an acceptable balance point.
Also, I'm no chemist, but I think I notice a positive difference when I add a little L-glutamine powder (health food store). There are no salts in that.