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cont.
MSG-Food Industry Myth
On the (American search engines) internet you will find ample
information regarding (cont. P2) MSG. Unfortunately, I
have found only one in Germany, very polished, very impressive
and very pro-MSG. Delving into it further, it is obvious
that it is supported by the food industry.
One of the industry tricks is to mislead the public (of course).
The industry is allowed to use ingredients with MSG already in
them. And even baby food is not spared this. As long
as they do not add additional MSG as a separate ingredient, they
can label as in the following sample:
"No MSG Added" - yet contains hydrolyzed
vegetable protein.
We all managed quite well before the discovery of MSG
and "food enhancers". This subject and your health is
worth your serious consideration.
©Patricia Conant -
All worldwide rights reserved.
Contact author for permission to use
these articles in part or whole. |
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...would be a dried plum. It seems Americans have a less
than enthusiastic association with the noble prune and so the US
food industry is considering calling them what they are:
dried plums.
In Europe, a prune is a dried fruit as any
other and so we cannot be sympathetic nor understand the
problem.
Besides being good for you and your intestines (a few
tablespoons before retiring to bed will help constipation),
they can help reduce your fat intake.
Use to replace 1/2
to all of the butter in baking chocolate cakes. Bring to a
boil, lower heat and simmer 400 ml. of apple juice and 450 g. to
500 g. prunes (without stone) for 20 minutes or until prunes are
soft. Puree until smooth.
A few tablespoons of
brandy, and you have a quick prune sauce. If used in this
way, try pureeing with a good handful of almonds and the zest of
a lemon or lime. Use for dessert, pork, gammon or
pleasure.
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 Tired
of scraping out the precious garlic from your garlic
press? Put a little of the chopped onion from the
recipe in the press. It will push through every
bit of garlic. Apple works even better - and you
won't notice it in your food later!
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Unless purchased from reliable sources such as a
reputable health food shop and from serious
companies of reputation, almost all commercial
food preparations have some form of food
enhancers. |
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click to return to Page 1 |
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summary: Who
knows, perhaps you are a silent victim of MSG. Perhaps
those lingering, vague headaches, mood swings or asthma for
which you have been prescribed medication for, is due to or
irritated further by MSG. Talk to your doctor, and if he
dismisses the subject as hype, talk to other doctors.
Under a doctor's supervision, test yourself for two to three
weeks. Eat non-packaged, commercial food, don't go to
restaurants, read labels, even seasoning bouillon may contain
MSG. Prepare your own healthy food and evaluate yourself
after the test period. Again, read labels.
Most people will probably never be able to completely avoid food
enhancers. The point is not to be hysterical about it,
but to reduce the chance of such foods as much as possible.
Moderation is the key here. Reduce such products to a
minimum and for cases where only a very small amount could be
ingested. Most people also do not have time to make their
own vegetable or meat stocks. Understandable. Then
unless your doctor recommends otherwise, a half a bouillon cube
now and again for seasoning most likely will not harm if your
diet is balanced with non-processed foods. You will
also be reducing the fat and sugar content of your food as well.
Look at your shopping cart. Is it full of boxes, cans
and packages? Is that your lifestyle? How big is
the pile of fruit and vegetables? Processed or natural
cheeses? Is the soya sauce you use without MSG? Couldn't
you really live without that package of dehydrated salad
dressing? Of course you could. Take control.
Above all stop making excuses. Be good to yourself!
Care. |
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