|Posted on Monday, March 23, 2009 - 8:02 pm: || |
I'm not sure about this answer but i have heard sea salt has a good amount of natural msg if it's dried from seaweed or scraped from it or whatever.
|Posted on Monday, June 07, 2010 - 1:46 pm: || |
I have the same type of reaction to certain foods that Sue describes. When I eat the wrong thing, it's like I'm drugged. Plus, my mood is terrible. I'm having another 'episode' today and I'm not sure what I did to bring it on. I'm starting to wonder about these pumpkin seeds I've been eating. DOes anyone have experience, good or bad, with Go Raw sprouted pumpkin seeds? They are salted with "Celtic Sea Salt" and "organic", but who knows. Maybe I'm overlooking something obvious:
Of course, it could be something else, too. We bought some organic arugula the other day, but I haven't had any for over 24 hours. I believe my reaction starts pretty quickly, this seems unlikely.
|Posted on Monday, June 07, 2010 - 4:32 pm: || |
james, my husband reacts exactly the same way to certain foods!
his reactions came on very suddenly and dramatically about 8 years ago (one day he smelled onions cooking and went ballistic, throwing things and accusing me of trying to poison him-!)
...but we still dont really know why.
there does seem to be a connection with sulfur in some way, but it does not seem to manifest consistenty to all forms of sulfur/sulfate/sulfite/sulfa, or anything else for that matter.
his dr recommended MSM, which seems to give him a tiny bit of tolerance but he still has to avoid most alliums completely- especially leeks, and onions in any form. those are the gnarly moodswing triggers.
...but interestingly enough... he often seems to do all right with very small amounts of shallot, garlic or chives (well-cooked).
he goes back and forth with beans and eggs- sometimes they are a big problem, other times not at all. right now he is craving eggs for breakfast nearly every day.
sprouts in general are iffy for him, but real sea salt has never seemed to be a problem- regardless of whether it is made from seaweed or evaporated. as for soy sauce, a good fermented tamari doesnt seem to be a problem- but a cheepy (like Kikoman's) puts him out like a light every time. usually with a hangover to follow as well. i know he reacts to msg, especially in chinese food, with migraines- so why is a fermented tamari ok?
if he gets the migraine and/or evil moodswings, we can almost always connect it with some sort of onion &/or msg. but other things will knock him out completely for a couple hours after a meal, and it never really seems to be the same thing twice in a row? sometimes fruit gets him (he is also reactive hypoglycemic)- other times he gets to craving bananas just about every day. there is no consistency...
honestly, i have no idea what to make of all this. except for the sulfur link, and even then i have no idea how it fits...
at least, it does help to know there are others who experience this type of reaction, especially when most people (doctors included) sort of look at you like youre from another galaxy as you try to explain what just happened.
well, good luck unravelling your personal mystery... and do let me know if anything in this ramble ive posted makes some sort of relevant sense!
|Posted on Monday, June 07, 2010 - 5:35 pm: || |
Hi bo'nana. This sounds a lot like me. I've never quite gone ballistic, but my mood definitely tanks completely. I am more combative and likely to argue though. It's as though a dark cloud just formed over my entire world. Everything seems bad, I don't want to do anything, etc, etc.
If I'm identifying the food correctly, then it takes anywhere from :45 to 2 hours before I'm really feeling it. I get a weird sinus headache/pressure. It's not really a bad headache, but it drags me down. I get REALLY tired, like I just can't function. My eyes start to sting. Usually, I end up going to bed for 1:30 or so. When I wake up, I feel like I got hit by a bus. Once I wake up, I'm not tired anymore, but I feel like crap, like a hangover. The mood seems to persist for at least a day.
I know enough about what's going on now that I can deal with it. Llike today, I just told my wife "My mood is suckin". She understands. Still, it's terrible right? I'm still trying to figure out what causes me to hit these rough patches. The discussion here has helped a lot though. Not too long ago, someone (I think Deb) pointed out that overdoing foods naturally high in free glutamate might be triggering a reaction, even if the same food in moderation produced none. Heeding this advice, I made tomato soup last week in my blender using locally grown tomatoes, onion, pepper, etc and had no problem. I didn't eat it twice in a row though
Yes, my doctors all think I'm nuts I tell them about avoiding the free glutamate and they nod and smile, as if to say "this guy is groping, but that's ok". Even my nephrologist didn't buy my story and I had a VERY pronounced reaction to my MSG-related diet change early this year. She's had me on an ACE inhibitor for about a year. Anyway, my BP was always around 125/75 or so, but within 3 or 4 days of quitting MSG, I started to feel dizzy a lot. Taking my BP, I found that my normal resting pressure had dropped to about 105/60, sometimes lower. This has been consistent, it wasn't just one low reading. Conversely, I had NEVER had a reading lower than 115/75 or so and that was rare. Even yesterday, I got a 100/60. My machine won't even read lower than this it seems, it just says "error". She reduced my dosage (which was already low) and the pressure hasn't changed much. Here's the interesting thing: When I'm having a pronounced reaction, the pressure comes back up. COnsistently. Could be stress or something I guess, but I'm pretty sure it's not. Even just laying around during an "off day", I can feel my pulse in my fingers, etc. I definitely react with elevated (relatively) blood pressure.
Thanks for sharing your information and good luck nailing down your husband's triggers. I'm sure it's frustrating and you're great for being so patient. The up's and down's must be tough for spouses and family members
|Posted on Monday, June 07, 2010 - 8:14 pm: || |
Have you tried reading the ingredients on your toothpaste, shampoo/conditioner and dry/liquid soaps? They often include ingredients with free glutamic acid (MSG) i.e. citric acid. I buy MSG-free toothpaste at Whole Foods called Weleda. Only the Plant Gel version of Weleda (with in the green package) is MSG-free but the rest contain carrageenan.
|Posted on Monday, June 07, 2010 - 10:33 pm: || |
ooh, yeah... toothpaste... i cant use ANY of them anymore, they all make my mouth break out and sore...
just using plain baking soda these days... and i also like DebA's idea of adding a drop of mint essential oil, its the best breath freshener!
guru, what hair care products have proven safe for you?
|Posted on Tuesday, June 08, 2010 - 11:16 am: || |
My toothpaste does contain Carageenan (Tom's of Maine), I'll check for Weleda at WF next time I'm there. Unfortunately, the closest WF is almost an hour away (:45 if you're lucky), but we shop there about once a week. Speaking of WF, has anyone tried their soda (365)? I don't drink much of it, but the ingredients look fairly benign in most of them. I have a lot of baking soda in the house, I'll see how that works in the meantime. Thanks!
|Posted on Tuesday, June 08, 2010 - 3:13 pm: || |
Regarding Whole Foods soda, I just looked at the label and it contains citric acid. Oh well.
|Posted on Tuesday, June 08, 2010 - 5:09 pm: || |
james, the only commercial soda pop i have found that i can safely enjoy every once in awhile, is Reed's Double Ginger Ale... and i think lately even they have jumped on the 'natural flavors' bandwagon with everyone else...
but my family has discovered that we all really enjoy homemade mock sodas and spritzers using plain soda water mixed with fruit juices or my homemade flavored syrups.
can you tolerate genuine extracts, say, vanilla, mint or orange? if so, just cook up a little sugar syrup on the stove and add a bit of the essence to taste. i havent had any problems with the Simply Organic line of flavorings, so far they are still just the essential oil in a sunflower oil base.
my boys really like my mock cream soda too: stir a little maple syrup into a little safe cream or milk, then fill the glass with plain soda water.
we use Talking Rain's plain soda water (the blue label) with no problems. unfortunately, all their flavored fizzies give me a stomach ache, so must be their choice of 'flavor essences', boo):
Whole Foods probly has their own 365 plain soda water that might be safe. a nice thing about Talking Rain is that it is carried by quite a few different stores... at least in this area...
Do you have Trader Joes where you are? they also have a good plain fizzy, and it even comes in a travel size 4 pack
oh, one more idea- this one is great for hot summer days! Puree a small watermelon (about a pound of flesh per cup of juice) and strain through a sieve. add a little lime juice to spark it up (optional), chill well. Frappe with a few ice cubes to make an absolutely fablous slushy, or mix half & half with plain soda water for a great watermelon fizz. YUM - you wont even miss store bought
|Posted on Tuesday, June 08, 2010 - 7:00 pm: || |
Here's the Weleda Plant Gel Toothpaste I use which can purchased online as well: http://usa.weleda.com/our-products/shop/plant-gel-toothpaste.aspx
As for shampoos, I use Avalon Organics: http://www.avalonorganics.com/?id=88&pid=28
Notice the list of other available scents listed on the left side of the page. Each one of those is MSG-free and doesn't contain Parabens or Sodium Laureth Sulfate.
|Posted on Tuesday, June 08, 2010 - 7:16 pm: || |
Another great reason to go to Whole Foods (besides to find MSG-free products) is to be able to have conversations with fellow customers who often pick up item to read ingredients while looking perplexed. Everyone I've spoken to there actually listens to me when I briefly tell them about the cover-up of hidden MSG. All I do is tell them which ingredients contain MSG in the product, encourage them to do a google search on "hidden MSG", and, most importantly, to remain skeptical about everything---because, after all, the road to acknolowledgement & true awareness most often starts with DENIAL.
|Posted on Tuesday, June 08, 2010 - 7:50 pm: || |
Speaking of bad reactions, has anyone had any experience with Spectrum Organics Mayonnaise? I've been a little wary of it, but it would be nice if I could eat it since my wife makes stuff with it all the time. I sent them a mail a couple of months ago, asking them about the free glutamate content of the product. They replied with a bunch of coupons and a form for me to fill out. I completed the form and mailed it back, but I haven't heard anything since. Essentially, the information they were requesting pertained to allergic reactions or illness believed to be a result of consuming a product of theirs. Here is the ingredients list from the mayo:
Expeller Pressed Organic Soy and/or Canola Oil, Organic Whole Eggs, Organic Egg Yolks, Filtered Water, Organic Honey, Organic White Vinegar, Sea Salt, Organic Mustard (organic distilled vinegar, water, organic mustard seed, salt organic spices), Organic Lemon Juice Concentrate.
Obviously, I don't know what "organic spices" means. Other than this, should I be concerned with expeller pressed soybean oil?
|Posted on Wednesday, June 09, 2010 - 3:56 am: || |
James, I use this mayo and am fine, but I'd be interested in their response...please let us know.
|Posted on Wednesday, June 09, 2010 - 6:47 am: || |
James, I don't think you will react to the soybean oil or canola oil, but it certainly isn't something we should be eating a lot of. Do a google search to learn more about those oils.
Here is a link to my recipe for homemade soft drinks (ginger ale and cream soda): http://www.livingitupcornfree.com/2010/03/corn-free-soft-drinks.html We are allergic to corn and we can still drink Reed's Premium Ginger Brew. The natural flavors are the pieces of ginger in the bottom of it. I talked to them to make sure before we even tried it.
bo'nana, Sometimes the thing we crave is the very thing we can't tolerate. None of us can eat any brand of bananas anymore. Some are worse than others (never buy anything with a Dole label - even produce), but they all cause us reactions. Most of the fruits in my produce section are corntaminated. My reaction to corn is very similar to the description by you and James, it is called narcolepsy. My face gets really red and hot and then my eyes burn. I start to feel as though my eyes have sand in them and after a little while I will fall asleep. Sometimes this is accompanied by sudden extreme emotional reactions like bursting into tears or rage (only during really bad reactions). It is so intense that I swear I would fall asleep even if I was walking around. It is like being drugged. The worst is when I am driving and get that reaction. I have found my only option is to pull over and go to sleep for a little while (20 or 30 minutes) and then I can drive for a little longer. This is just the first day of the reaction. For the next few days I experience muscle cramps, stomach upset, weakness, fatigue, mood swings, swelling of extremities and restless legs, insomnia.
maybe you two should start trying to avoid all corn derivatives instead of just the msg type additives. It would certainly explain the soy sauce issues that bo'nana describes and the hard to pin down reactions.
There is a pretty up-to-date list of them here:
|Posted on Wednesday, June 09, 2010 - 8:23 am: || |
thanx for the good suggestions kristy- i really value your input, as you have obviously had to work doubletime to identify AND eliminate so many triggers. and corn is such a biggy... i cant even imagine the difficulties your family has had to deal with
especially extreme reactions as long lasting as yours- my goodness! ours tend more to be, KER-BLOOM.... altho, in the past several years i personally have had more of the residual issues hanging around too. chronic pain and fatigue mostly. and now that you mention it... i am wondering about the insomnia as my hubby's is fairly chronic...hmmm
however, im pretty sure that corn just isnt one of the ones for us. there are plenty of times when we are having corn and doing fine... but, with all the dinking they do to the stuff, i wouldnt be at all surprised if there are chemical or gm or who knows what other sort of residues we are reacting to, that are on a lot of the corn! we do try to stick with organic... as you said though, corn really is everywhere
but other than soy (with the exception of fermented tamari).... my family doesnt seem to react all that strongly to any food group as a rule.
even dairy & eggs, which my older son tested positive (elisa-act and GI)... its turning out that he can tolerate actual whole organic milk products just fine, so long as we dont overdo it. for example- a little whole milk cheese, yes- but a whole bowl of pudding or icecream, look out. so all his heavy reactions (moods, oppositionality, low cognitive ie 'tunnel vision', sinuses) appear to be mainly centered around the low/nonfat carageenan-laced processed products! ...and he has never had any kind of problem with eggs that come from a friends home-grown chickens that scratch around free in the yard. just all of the store-bought ones.
so thinking about the patterns i am beginning to recognize in our family, i am thinking the four of us most tend to react to the chem additives and processing techniques that have ruined so much otherwise perfectly good food.
i am so thankful for all your advice and sharing of your experiences in this area, becoz you have helped me all ready to identify several common ingredients and processing which i now know to beware of-
for example, the 'natural flavors' thing turned out to be a really big one for us- now i am able to see the reactions specifically to these 'flavor essences' etc.
SO good to know that Reeds is stil using Real Food to flavor their drinks... i think i am going to go have meself a ginger brew to celebrate
|Posted on Wednesday, June 09, 2010 - 7:48 pm: || |
Thanks Di and Kristy, I'm going to give this mayo another shot. The recipes are great, too. It's very difficult to make time to fix food sometimes, it's one of the most frustrating things for me now. I usually spend over two hours per day, just preparing food and cleaning up. Some days, it's much worse It's those days when I'm REALLY busy, find myself hungry, and realize that I haven't planned well enough ahead. Sometimes, this compounds over a couple of days and I realize that I should have given more thought to my week and how I was going to eat. I'm not normally out of food, it's just the time it takes to prepare it. Some days, I have a lot of time for food prep, other days I have none it seems. I'm so glad that I can make salad and chicken by the batch, otherwise I'd lose my mind.
It's interesting what Kristy says about craving the food you can't tolerate. I have that problem with a lot of foods that I no longer eat. Fortunately, I've found other foods that I really like, but I miss some of those "bad" foods.
The Dole comment is disappointing! I buy their organic bananas to make smoothies, but maybe I should obstain for a week and see what happens.
I get something similar to the "hot face", but it's the back of my neck and ears. Some of the other things you mention are familiar to me, too! Mine lasts for at least a day or two, I'm on day three of a bad reaction now and just starting to feel a little better intermittently. I, too, have some swelling of extremities, but it's mild. More like being "puffy" in the hands and feet. I think your suggestion is great, I am going to ditch the corn for a week or so and see what happens. While I feel much better on average now than I did 6 months ago, I still feel like I'm missing something. Maybe I'm not being careful enough, maybe there's something else bothering me, like corn products.
|Posted on Thursday, June 10, 2010 - 12:34 am: || |
You know, guys, corn is one of the most difficult things because there are people that react to some corn derivatives but not all. Some people react to every trace of any derivative (like us) but some can even eat whole organic corn but not tolerate any additives made from it. Some get a false negative on scratch tests but are unable to even be in the same room with someone eating popcorn. It is very unusual as a food allergy goes and some doctors think it isn't an allergy at all. I also wonder if it is just inedible now that it has been changed so much and broken down into all these chemical additives. Who knows, but I say you should look at each additive and try eliminating all and adding them back in gradually to see if there are any you can tolerate. There doesn't seem to be any rhyme or reason to it so guinea pigging it is the only way to know.
Once you start learning about the hidden corn (undeclared corn used as a "processing aid" or as part of the package itself), a lot of reactions may start to make sense. Here is a link to a couple of very good articles about the corntamination of eggs which explains why it is so hard for us to find safe eggs:
I know of several mothers that removed corn additives from their children's diets and had them sleep normal for the first time in their lives. One lady removed a supplement that had a corn derivative (she had them on a very clean diet and that was the only corn left in their diet) and her son stopped sucking his thumb that night. I know it caused anxiety and feelings of doom in one of my kids. It is very tricky and effects even the three of us in my family in different ways.
Most people have no idea what normal is until they get completely clean for a couple of weeks. They think they are tired because they are getting older or achy in their joints because they have been overdoing it. They think they have insomnia because of caffeine or stress or something. My mother believed for years that her reflux was just something she was going to have to live with. Now, she doesn't need Prilosec anymore and she can even eat at night again (as long as she is diligent about the ingredients). I just think it effects everyone negatively but some much more than others. I also think that some people are able to withstand the damage for a longer time, but if ingested for long enough it will get everyone eventually. I also believe as long as someone is in very good health, they don't feel the effects but as soon as we get ill it makes it harder for our bodies to fight off the toxins. The companies also increase the amount of additives in foods every year so the decline will get faster. The ones that have it the worst are the little kids of today. We at least didn't have all this crap in our foods when we were growing and developing. We were allowed to become adults before our bodies were assaulted with all this non-edible crap in our food.
Here is an article about hidden corn: http://eatdrinkbetter.com/2009/02/20/corn-allergy-sufferers-face-hidden-corn-everywhere/ and the forum for corn allergy: http://forums.delphiforums.com/AvoidingCorn/messages
I have definitely become a reluctant expert on this subject. I think everyone here is on the right track because we have learned to listen to our bodies and not just doctors or lab tests. The average American has so much junk going on with their bodies that they have no idea what it is trying to tell them. I think we are all light years ahead of them.
|Posted on Thursday, June 10, 2010 - 12:59 am: || |
That was a wonderful piece of writing Kirsty, certainly gave me food for thought as they say. After cutting out all processed food, aside from bread, try as i might i cant find enough hours in the day to make it!!, i totally understand what you say about not knowing what is normal. I am still astounded by how well i feel and how the little niggly complaints ive lived with as normal for years have all but gone. That said, should i have something to eat at a friends house i pay for it. And i KNOW its not msg as i always check the labelling before accepting. My friends go to great lengths to ensure they have something msg free in their house when we visit. But at home we just dont eat anything processed at all unless it is tried and tested!! Which leads me to corn derivatives. I will read the articles you linked and see if that sheds any light on it. I am able to tolerate whole organic corn with no problems. But after lunch at a friends house a couple of days ago, ive been iritable and feeling a bit achy with slow digestion.
Kirsty, do you use arrowroot?? I just wondered as I recently stopped using cornflour to thicken sauces and switched to arrowroot. I seem to have no problem with it at the moment. Have you any experience, good or bad, of it?
I really must have a go at the quick breads you told me about. I had a look at your blog, it was wonderful with some great info and recipes. Thanks for taking the trouble to write it.
|Posted on Tuesday, June 15, 2010 - 10:14 am: || |
My son loves making his own beer - but if he drinks it, he gets a major headache. I have just realized that it is probably due to the barley malt that he used. My question is - is there any way to make beer using something other than barley malt?
|Posted on Wednesday, June 16, 2010 - 10:48 pm: || |
ali, I love arrowroot powder. I use it in cooking and homemade baking powder and in homemade deodorant. I buy it in big bags and keep it in a glass wire bale cannister.
Kaye, If I am remembering correctly, most beer brewing is done using a rapid boil and store bought extracts. Perhaps he would have better luck if he brewed using an all grain method instead. It is more trouble but would probably make much better tasting beer and no msg headaches. Here are a couple of links:
|Posted on Wednesday, June 13, 2012 - 7:05 am: || |
Ok, I'm adding to an old post because the title is perfect. I'm reacting to something (awful headache though no visual effects) and can't figure out what. It's possible my sensitivity level has increased because I reacted to something a week ago too that I couldn't figure out. (It could have been the homemade fried salmon where the salmon had no added ingredients and I made the batter myself). Or, maybe I'm accumulating FGA and reacting to that. But I thought I would see if any of these ring a bell:
Right now (though not at the time of the salmon incident) our area is close to the huge fire in Colorado (http://www.denverpost.com/news/ci_20843888/colorado-wildfire-crews-make-progress-high-park-blaze) and we can smell smoke. We have all the windows closed and are staying inside, but could that have an effect?
I've been eating raspberries that are not organic. However, I eat all kinds of non-organic produce and have never reacted. Is there something about raspberries?
We had rice noodles that my son hasn't reacted to (he's more accurately medicated/supplemented so reacts less than me), and that only listed rice and water on the list.
I did eat out the other day; I had them check everything in the dressing and make plain chicken, but the dressing was thicker than it should have been (it was restaurant-made). I didn't react badly to that, so I think it was OK but could have provided incidental exposure.
I can't think of anything else that is "new" in my diet. I did start trying to *slightly* reduce my caloric intake, which can screw me up, but I'm going very slow...that shouldn't be it.
(Good news, though, I found out that milk thistle is also a glutamate blocker and I've been taking it for years thinking it just detoxes my liver).
I'm off to take my standard concoction (I even have it portioned out in a box) of Magnesium, ibuprofen, milk thistle, nettle, and B6, plus more caffeine and progesterone cream. But I wish I knew what was causing this.
Please any ideas? I'll take sympathy, too
|Posted on Wednesday, June 13, 2012 - 9:36 am: || |
lisa... one big portion of sympathy, coming right up!
i feel for your frustration.
we are struggling w/ extra symptoms in our family right now too... my husband & son are both reacting more strongly than usual to lots of things while the rest of us just don't feel that great, in general.
pollen counts are SUPER high here in the NW this spring and we think thats a big aggravating factor. compounded by extra air pollution from lots of fly-overs (my family is convinced metallics & chems used in the 'cloud-seeding' projects aggravates our allergies and asthma. generally all our sensitivities are that much worse on heavy spray days. i have another post on that subject)
...so i wouldn't be at all surprised if the smoke from wildfires in your region might be similarly enhancing your sensitivities. hopefully things will lighten up for you once your air quality comes back up to normal!
a couple other thoughts: would you happen to know if your salmon is wild caught or farm raised? farmed fish always gives me a bad tum Even worse, my younger son, who is allergic to crustaceans, reacts with constriction & red face- after a lot of searching, we finally pinned the source on the diet farmed fish receive: in order to ensure unhealthy cornfed salmon has the same healthy redness of its wild cozins, savvy breeders have begun adding SHRIMP. ...apparently salmon picks up colour from shrimp the same way flamingoes do.
the other thing i wonder about is the raspberries, by any chance are they Driscolls or another california brand? I've never bought raspberries in the market here, but made the mistake of purchasing Driscolls etc strawberries more than once and reacted every time... i have some old posts complaining of my experiences with supermarket "poison berries"
hope you find the source of your mystery! Headaches are the pits!
btw... Glad to know about Milk Thistle blocking glutamate. thats a good thing!
Nettles also? we use both to help with pollen type allergies- and a cuppa black coffee really helps my son when he is having breathing issues, the caffeine helps open up his airways if we catch it in time
|Posted on Wednesday, June 13, 2012 - 2:35 pm: || |
Hi Lisa. My daughter reacts to imported raspberries from the US. Ive never figured out why. She is fine with european raspberries and south american.
|Posted on Wednesday, June 13, 2012 - 2:39 pm: || |
Thanks, much appreciated!
I had forgotten about toxins in the smoke. I know for sure that mercury and aluminum impair the NMDA receptors' ability to handle glutamate, but I bet other toxins do too.
Regarding the salmon, I can't remember, only that they were expensive and from the health food store. I don't usually react to shrimp, either. But -- I think I FOUND it for the salmon. Duh -- I may have had a bit of malt vinegar. I knew at the time it was a bit of a risk, and I remember using mostly lemon but can't remember if I had a little of the malt vinegar since I love (loved) it.
SHOOT - yes the raspberries are Driscoll's and not organic either. The strawberries (I bought a bunch of them) ARE organic -- does that help do you think? ARGH. Can I soak the raspberries? I guess given my son's reaction yesterday, I should feed them to someone that doesn't react.
As far as the nettles, I don't think they relate to glutamate, but someone told me that nettle/dandelion detox alcohol, and that is why I originally added it. (though recently I found that some wines have glutamate, in addition to sulfites...ugh).
|Posted on Wednesday, June 13, 2012 - 2:58 pm: || |
Ok, I found this which lists blackberries, raspberries, and blueberries as commonly sprayed with Auxigro, and it even lists the glutamate content of Auxigro...
|Posted on Wednesday, June 13, 2012 - 6:33 pm: || |
According to here: http://www.msgtruth.com/cropspra.htm auxigro use was stopped recently. And on the page you linked, it shows it was unregistered in the year 2000.
I've been concerned about auxigro use myself, and I'm not sure if there are stockpiles that may still be in use or not? If anyone has more details, that would be good to know! I was originally concerned in relation to wine, but now I think my bad reaction to wine was probably due to sulfites.
|Posted on Wednesday, June 13, 2012 - 8:26 pm: || |
Strange. Maybe it's something else in raspberries...but if others have reacted, I think we'll give the rest away.
|Posted on Thursday, June 14, 2012 - 6:11 am: || |
Roy, Have been trying to find recent info on Auxigro (perhaps Emerald Bioagriculture) but can't find much written after 2008. http://www.emeraldbio.com/ is a joke. Know you will be able to find something. thanks.
|Posted on Thursday, June 14, 2012 - 1:06 pm: || |
Raspberries are very high in tyramine, which is a vaso-dilator opening the blood vessels around the brain triggering headaches. Some people avoid raspberries to avoid getting headaches. Not sure how sensitive you are to tyramines and if this is the cause.
|Posted on Thursday, June 14, 2012 - 4:57 pm: || |
Di, Lisa's link shows the registration status of Auxigro as having been cancelled. That explains why you haven't been able to find anything new about it. What is apparently going strong instead is:
|Posted on Friday, June 15, 2012 - 4:13 am: || |
Roy, Thank you, I knew you'd find something. So what do you think happened to Auxigro and Emerald Bioagriculture Corp? Just go out of business?
|Posted on Friday, June 15, 2012 - 5:53 am: || |
Di, I think they just continued business as usual with the rest of their products.
Besides, the problem of free glutamate based fertilizers in our food didn't go away with the demise of Auxigro. Others, such as the hydrolyzed fish protein being promoted for use in organic crops per my last link, should also be a concern and may have been used on the berries that LisaS was asking about.
|Posted on Friday, June 15, 2012 - 9:53 am: || |
Auxigro was first developed as a metabolic primer, and then it was discovered that it not only created larger yields and bigger crops, but it worked as a pesticide also. There is speculation that it may have interfered with bees' ability to reproduce...effecting the hormones, as we know glutamate to do. Was it quietly removed from use? Who knows. I know it went from being sprayed on everything from fruit trees to berries....it was highly successful. If it was so popular, why on earth would they let the ball drop by not renewing their registration? Fish emulsion has been used for many years. The hydrolyzed fish product is different.
|Posted on Friday, June 15, 2012 - 10:42 am: || |
Sorry, I meant LisaS's link. I don't know why they would cancel the registration for Auxigro unless there was a legal issue or something else of concern that is not disclosed there. Maybe the cumulative use of Auxigro resulted in reduced yields over time. Or perhaps they were under market pressure from Scott’s Miracle Gro, the exclusive distributor of Monsanto’s RoundUp, especially with the rise of genetically modified crops.
|Posted on Saturday, June 16, 2012 - 4:49 pm: || |
I just bought rice noodles today - not sure what to do with them. Any suggestions Lisa S?
|Posted on Monday, June 18, 2012 - 8:12 am: || |
Roy, thanks for the info on the hyrdrolized protein. Yuck. I'm not energetic enough to call Driscoll's and try to find out if they use it, but I'm not going to buy their organic stuff either. We have stopped eating the organic strawberries too, and I'm glad we did; I'm going to toss them.
|Posted on Monday, June 18, 2012 - 8:19 am: || |
Cheryl, I do! My favorite use for the really skinny ones is in Vietnamese rolls. We buy rice paper wraps (Whole Foods or Asian Markets) which are just rice, water. We usually prepare chopped sauteed chicken (I like ginger, honey, and a little spice), shredded carrot, lettuce, diced cucumber, etc. I'll find some sort of peanut sauce that is safe. Then place a large bowl of hot water on the table, and each person dips their rice paper in the water for about 2-3 seconds, then lays it on their plate where it will continue to soften. As it does, pile on rice noodles, chicken, sauce, and toppings, and roll up. If you don't have the rice paper you can use large lettuce leaves, Bibb or Red Leaf work well, or Romaine used lengthwise like a taco.
For the wide noodles, I like them for Pad Thai. I haven't made it in ages because it's not the same without fish sauce. I finally researched (but have not yet tried) Red Boat fish sauce. They don't use any processed anchovy extract and everything is naturally fermented so I want to try it -- but not this week, before vacation, not after the raspberries!
|Posted on Monday, June 18, 2012 - 3:46 pm: || |
LisaS, you're right to trust your body. Organic does not always mean safe.
|Posted on Monday, June 25, 2012 - 10:15 am: || |
LisaS, we love making the Thai roll-ups, too. I like to make veggie ones, filled with chopped avocados, shredded carrot, celery, and sweet onion. I lightly salt the fresh veggie mix and make a peanut sauce by adding some safe canned coconut milk (no sulfites), Chinese five spice, sugar, a pinch of cinnamon and cayenne to some organic peanut butter. If too thick, I add some water. It becomes thicker when I add some water at first, but as I add more, stirring, it becomes thinner again.
|Posted on Sunday, January 06, 2013 - 2:07 pm: || |
@guruofmsg, I followed your shampoo link which took me to: http://www.avalonorganics.com/peppermint-strengthening-shampoo
the ingredients list: hydrolyzed wheat protein and citric acid. Granted I'm not going to eat it, but wouldn't I want to avoid putting this on my scalp?
@DebA and LisaS, the roll-ups sound delicious! Do you have a preferred brand of peanut sauce? :-) Thanks.
|Posted on Sunday, January 06, 2013 - 3:41 pm: || |
I actually use bar soap to wash my hair, as does my mom's partner who happens to be a hairdresser!
|Posted on Monday, January 07, 2013 - 6:16 am: || |
Ada, Just curious, what brand/type bar soap do you use? Thanks.
|Posted on Monday, January 07, 2013 - 3:24 pm: || |
I've been getting the Whole Foods brand of organic bar soap. I really like them, and they smell great. The ingredients are: organic palm oil, essential oils (depending on what scent you buy these will vary), vegatable glycerin, and shea butter.
Then to make liquid hand soap (actually, when you get a good soap you can use it on your face, hair, hands, body, etc), I take the left over little pieces of the bar soap (or alternately a new bar soap cut into small pieces) and melt it in a pot with filtered water, coconut oil, glycerin, and essential oils (optional). I swear you can save so much money doing this. And I wash my clothes with it too in the washing machine... why not? Haha.
|Posted on Monday, January 07, 2013 - 3:25 pm: || |
I also wash my dishes with it! Haha.
|Posted on Monday, January 07, 2013 - 3:26 pm: || |
(Then I use vinegar in the dishwasher to disinfect them...)
|Posted on Monday, January 07, 2013 - 4:23 pm: || |
Ada, Why, aren't you clever! I would have never thought to use it for all those different things - but if it's effective and economical and SAFE, why not? Good for you and thanks for sharing.
|Posted on Monday, January 07, 2013 - 5:49 pm: || |
Thanks Di. What I have realized through this process is that soap is soap, and manufacturers want us to think that we need 1,000 products when in reality just a few things will suffice. I use baking soda mixed with vinegar and water (you can add a few drops of lavender oil as well to make it smell great) to clean just about everything (except glass/mirrors/monitors--for those I just use a microfiber cloth with water). It also kills ants and keeps them away.
Olive oil or coconut oil mixed with baking soda is my new "goo gone" remedy to clean off sticky things like sticker residue. I use coconut oil and/or jojoba oil as a hair conditioner, body lotion, anti aging night cream, massage oil, personal lubricant, lip balm, cuticle oil, light sunscreen (spf of 4), and makeup remover. Pure shea butter is great, too. I used to have boxes and boxes of beauty and bath products. The funny thing is that these oils actually work better than the expensive things I used to use. This message board has given me the courage and motivation to want to simply and clean up my life. So, thanks guys.
|Posted on Monday, January 07, 2013 - 11:48 pm: || |
coconut oil is great for getting off kids face paint. It even lifts the kids tattoos they all love. It has made a dramatic improvement to my teenagers acne where all other more commercial products have failed miserably. The doctor was recommending a low dose antibiotic for him that i really wasn't keen on. But he was really down about it. I tried coconut oil in desperation really. I apply it over his whole face and neck every evening and then blot with kitchen paper. The improvement was dramatic even after one night. It has not only greatly reduced the acne but also the skin pigment is much improved. Gone is the redness left by acne. He is delighted with the results, though he still moans about the smell of it! Im just delighted to have a natural treatment for him. I cant recommend it enough. I use it as my only moisturiser now. It is also good as a hair mask prior to washing your hair. I love coconut oil....just wish i could get over the taste and actually eat it or cook with it!
|Posted on Tuesday, January 08, 2013 - 3:49 am: || |
Thanks Ada and ali for all the good ideas. Guess I'll be going shopping today looking for coconut oil (which I've never bought). Hopefully, it will be easy to find. Is there a brand that you like best or is it all pretty much the same?
|Posted on Tuesday, January 08, 2013 - 11:00 am: || |
Be sure to buy an organic extra virgin one. Here in Europe I buy a raw organic extra virgin oil. Try for one in a glass jar too. I think Tropical Traditions is in the USA. We cant get it here.
Some of the cheaper oils here are hydrogenated. They are best avoided.
|Posted on Tuesday, January 08, 2013 - 6:29 pm: || |
Ali that is fantastic--what a great story! Yes, it's best to find it in a glass jar and to get virgin organic. I'll have to disagree though, the smell is AMAZING!!
|Posted on Tuesday, January 08, 2013 - 6:36 pm: || |
I've been buying the Whole Foods or Sunflower Market (Sprouts) brand, and I like them because they're a bit more liquidy than other varieties. It looks like this: http://4.bp.blogspot.com/_ZgF6ZggcoVQ/S6OwStnwv2I/AAAAAAAAA6w/yFhxmQRfv74/s400/virgin+coconut+oil.jpg
|Posted on Wednesday, January 09, 2013 - 12:59 am: || |
I dont mind the smell, its grown on me. And my husband, as he has stopped making jokes about me smelling like a coconut! But i just wish i could get used to the taste. I tried and failed to eat food cooked in it. My husband almost cried when i fried his eggs in it!!
|Posted on Saturday, January 12, 2013 - 5:31 am: || |
Ada, thanks for the link, now I know exactly what I'll be looking for.