|Posted on Monday, November 29, 2010 - 9:20 am: || |
Well christmas is getting close so i decided to make mincepies. After routing through many jars at the supermarket i found a mincemeat i thought had the safest label. Well ive made a batch and my youngest is having a reaction to something and im thinking the mincemeat. She certainly didnt react initially and it seems to have only begun today after eating them for three days. Here is the ingredients list:
non hydrogenated palm oil
I dont feed her any processed food normally and nothing else has changed in her diet. This was the best label i could find for the mincemeat. Its isnt organic though. Im off to the city soon and will try to find an organic version. I was just wondering if anyone can see any obvious problem on the ingredients list that i should still avoid when buying an organic mincemeat....failing that i guess i will be making my own. Anybody got any tried and tested mincemeat recipes??
Thankyou in advance for any feed back.
|Posted on Monday, November 29, 2010 - 10:17 am: || |
I would wonder if sulfur dioxide were in the "mixed peel" and other fruits and the "wheat flour" could be a problem, but it is the "mixed spice" I would suspect the most. When I see "mixed" in an ingredients list I wonder why they couldn't just list all the components and if they are trying to hide something.
|Posted on Monday, November 29, 2010 - 2:30 pm: || |
Thats true about the mixed, hadnt thought of that. Ive had problems with various flours in the past so yes that would make sense. I guess im going to add mincemeat to my ever growing recipe pile! The first jar or packet of anything ive bought in a long time and the poor child has been suffering insomnia,high pitched screaming fits and general restlessness and headache....its just horrible for her I really should have known better. Thanks for the input Roy, much appreciated Ali
|Posted on Monday, November 29, 2010 - 6:13 pm: || |
ali, the acetic acid is most likely referring to vinegar and could be corn vinegar or a particularly glutamate heavy version of vinegar. Also, the sugar or glucose syrup could have chemicals added into them (especially if they used a bleached variety). Of course, the salt could have flowing agents, etc. added to it, too. From the ingredients, I wouldn't think it would be too hard to make from scratch. I would look for unsulfured dried fruit to use in it, though. For the mixed peel, make sure you use organic unwaxed fruits for the peels.
I don't believe I have ever had mincemeat but now am curious to try one. I guess I'll be out there looking up recipes right along with you now. 8^)
|Posted on Monday, November 29, 2010 - 6:48 pm: || |
ive noticed acetic acid does tend to give me a stomach ache, and when i have tried glucose syrup in my coffee a few times it seemed to sort of make my eyes feel strange and achy...
i think i would probly try making an organic filling from scratch, and use honey for the sweetener... i love mincemeat pie! its such a special treet during the holidays isnt it? btw, i saw a few heritage recipes that call for using actual dried chipped meats in with the fruit & nuts... ive never tried it that way but thought it sounded interesting!
|Posted on Tuesday, November 30, 2010 - 5:23 am: || |
thanks guys. Its that long since i bought anything premade i forgot a good few basics. Silly me. I dont know what i was thinking. I went to buy raw ingredients today and picked up a jar of candid peal. The ingredients list on that was scary enough. No wonder she reacted. so im going to have a go at making it minus the candid peal see how it turns out.
|Posted on Tuesday, November 30, 2010 - 9:19 am: || |
if u have access to organic citrus this time of year, it is easy enough to do the candied peel yourself... just takes a little patience
heres my recipe- i'm sure it can be expanded to whatever amount is needed, or whichever type of peel the recipe calls for
CRYSTALIZED LEMON PEEL
Use vegie peeler to remove yellow only of peel from one Organic lemon- cut this into narrow strips.
Simmer in 1/4c water with 2 Tbsp evaporated cane crystals for 10min or until peel has crystalized
Strain and cool on parchment. be sure to separate strands so it wont congeal into a glob
Keeps indefinitely in freezer, if tightly sealed (mine is still good after almost a year)
this can be used in lots of ways, i use bits as a garnish on fancy treats, or mince into a recipe that calls for zest... or sometimes just enjoy a nibble straight from the container!
|Posted on Tuesday, November 30, 2010 - 9:32 am: || |
well i just made it from an online recipe that didnt need the candied peel. Its okay but lacking a certain something ??? Maybe brandy hehe!! Anyway, thanks for the recipe. Ill make some of that up tomorrow bexcause i have organic lemons in at the minute. Next time i can try a recipe using it. Ill let you know how i go with it. Thanks Bonana