Posts Tagged ‘MSG’

What do I mean by whole foods? I mean pure foods….. Those foods that are not adulterated by pasteurization, homogenization, preservatives, denaturing and manipulative processes.

I mean foods as they are and as God intended. True, there are some methods that we’ve come up with, to enhance beautiful and whole foods, but it’s only to add an extra spark of vitality and never to take it away. I don’t recommend eating any product that’s been so far removed from the original, that there’s practically nothing of the original left in it. Instant mashed potatoes? Dried cheese powders? Breakfast cereals? 1% milk? Abominations, every single one.

Try these 11 ideas instead:

•  Make your own calcium-rich Vinegar: Place several eggs (still in the shell) in a canning jar, and cover with raw, unfiltered apple cider vinegar. After a day or so, the shell will have dissolved, discard the eggs, and strain the vinegar through cheese cloth. What you have left is a calcium-rich vinegar, which you can use in cooking and in your next Salad Dressing.  Better than any calcium tablets on the market..and free!

•  Make your own Salad Dressing. Easy and edifying. Use your calcium-rich vinegar and cold-pressed olive oil. Add some spices, onion powder, Celtic salt and pepper.

•  Make your own Bone Stock. This is the easiest way to get calcium. Minimal effort produces a nutrient dense source of gelatin and protein and a delicious start to any soup or grain. Use it for soups, casseroles, sauces and the liquid for cooking your rice, beans and pasta.  (Check out my CD, “Secret Spoonfuls” for this and other great recipes)

•  Make your own Thick Homemade Crockpot Yogurt. An ancient food, delicious on its own, in smoothies, in dips, or even added to bread recipes.  Remember to use whole fat milk.

•  Make your own Pickled Cucumbers. Great as a snack, on the go or on the side. Long lasting and packed with healthy enzymes  (Check out my CD, “Secret Spoonfuls” for this and other great recipes)

•  Make your own Kombucha. Easy to make, refreshing but more importantly, great for you.

 •  Make your own sweets, like my…Moose Mounds and In-the-freezer-Cookies (Check out my CD, “Secret Spoonfuls” for this and other great recipes). Wait ‘till you taste these

•   Make your own Breakfast. Start your day with proteins like eggs and bacon fried in bacon fat (nitrate free and free range, of course!). Try this instead of cereal, toast or bagels.

•   Make your own Breakfast Smoothie. (Check out my CD, “Secret Spoonfuls” for this and other great recipes) Fast, delicious and easy.

•  Make your own Mayonnaise. Use raw eggs, olive oil, mustard and lemon juices. Avoid soybean, corn, safflower and canola oils and instead use almond oil.  Inexpensive, quick, gourmet and nutritious.

•  Find your own Dairy Farmer and drink local raw milk! Ask around at Farmer’s Markets and small farms.

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I make no apologies; I’m a food snob. I despise chain restaurants and I’m often suspicious of locally owned versions too. It’s from experience, not only from culinary disappointments but as a result of MSG illness in my family, just one too many times.

Is it too much to ask that my meal be enjoyable not only while seated, but hours after when my taste buds have long forgotten the experience? No doubt, MSG is the offender contributing to my prejudice.

A Japanese scientist created the chemical brew, MSG, to imitate the flavor-enhancing abilities of seaweed.  In 1969, “Chinese Restaurant Syndrome” defined the MSG phenomenon of neurological disorders.

This concoction is not only creeping into our meals but it’s doing so in a veiled way.  Hidden from plain sight, its best to check out this list nom de plume, of counterfeit names associated with it.

Too much MSG can cause headaches, neurological disruptions, and even obesity.   Here are more MSG dangers.

Once, my father had an alarming reaction to MSG, resulting in severe heart palpitations. After that, we spoke to the chef wherever we dined.   Time and again we learned that most chefs had no idea what ingredients lurk in their pre-made sauces, mixes and spices.

Further, I met with the head cook at our son’s school, and found that the advertised “homemade” soup was actually a dried soup mix with some canned vegetables tossed in.  As he and I examined each can and package, nearly every product in the school pantry listed MSG or it’s pseudo name.

So I decided that a little investigating and realigning restaurant and cafeteria allegiances might be in order.  Further,  I learned that I  can get around the MSG impasse with a little planning.

My foremost method is the most obvious.  I make meals at home, using fresh ingredients instead of pre-made.  It’s the only way to insure I have full control, hence the best quality.

However, when I must eat out, it generally means skipping chain restaurants and patronizing the locally owned, upscale ones. ‘Better atmosphere too, I might add.

Alas, sometimes I have to eat at a mediocre restaurant.  So, I’ve devised a few strategies.

First, I order the simplest dish possible: poached eggs, lamb, grilled wild fish or salad without dressing.  Marinades are out and I opt for sautés in butter and grilled.   I inform the server that I want no “salts”, “seasonings” or “spices”.

A word of caution about the word “butter”- it’s often a term bantered ‘round by chain restaurants to mean butter-like concoctions. As my teenage son would say,“eeeew!”

I carry a little salt dispenser in my purse.  It’s quite pretty, actually, resembling a decorative lipstick tube.  And if I know in advance that I’ll be going to a second-rate restaurant, I toss a small jar of my homemade salad dressing in too.  Tiny containers are key from looking conspicuous or offensive.

When my children were small, I’d also transport a bag of crispy nuts or better yet, my own homemade mouse mounds made of coconut oil, raw cacao powder and honey. This not only insured that they were well nourished, but their appetites were satiated before the meal was served.  No room for box-mix cake when you’ve snacked on homemade coconut candies!

So, now when my stomach is growling, I visit my pantry, either my kitchen or the mobile, purse version. If I could install a refrigerator compartment in my Dooney Burke, I’d consider carting butter. All this to avoid MSG?  I know. I question all this effort too, sometimes. Perhaps the reason for my irregular behavior has to do with the disappointment of having  visited the wrong pantry once too often!

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