|Posted on Thursday, October 22, 2009 - 8:30 am: || |
I keep reading things like: "yes, I eat kettle potato chips, but only 1 or 2 times / week". Or, "I eat ____, but not too often"
I would have guessed that if kettle potato chips have enough free glumatic acid to be a problem, then you shouldn't be eating them at all.
Why rotate 7 different foods during a week, that all have "a little FGA"?
I've read that the "Rotation" diet is typically used in food allergies to avoid "developing" an immunological reactions; e.g. if you eat a huge qty of fish day in, day out, you might DEVELOP an allergy to it.
This whole free glutatmic acid this seems entirely different to me.
It seems more analogous to trying to eat a low glycemic index diet, where the glycemic load (index times qty) is what you need to control. It seems like the cumulative effect of free glutamic acid is the problem.
I may be looking at this all wrong, cause I am new to the game.
|Posted on Thursday, October 22, 2009 - 10:19 am: || |
Yes, You've got it right about the effects being cumulative. That's why some of us can tolerate a little bit of FGA if we have been completely avoiding it for a while. But then there are some very sensitive people who can't even tolerate a little bit once in a while.
Unfortunately, there aren't enought doctors or other professionals doing studies and publishing results about the effects of FGA to get concrete facts, which would make it a whole lot easier for us. We have to do our own individual studies, keep journals and make charts to try to figure this whole toxic thing out.
Thank goodness we have this great forum to exchange ideas and info, right?
|Posted on Thursday, October 22, 2009 - 11:24 am: || |
I do really enjoy sharing info here.
And yes: most people are not interested discussing MSG. A coworker, who knows how terrible my last year has been tracking down what turned out be MSG, was eating a bag of doritos. I asked him to read the ingredients: MSG, autolyzed yeast, etc.
He said: you're the one allergic to it, not me. It tastes great!
I wanted to smack him.
|Posted on Thursday, October 22, 2009 - 3:35 pm: || |
Below are the common excuses that everyone, young and old, respond with to try to avoid the controversial issue of MSG, especially when you're singling out a particular food with MSG that they're eating. The excuses reflect their apathy, simple-mindedness, ignorance and/or fears about the horrors MSG.
A)"Why stop eating it if it tastes so good?"
B)"Everything in moderation!"
C) "But it's all-natural. What's wrong with that?"
D) "I already know about avoiding junk food."
E) "Mind your own business" or (worse) "Shut up."
The real question is how do you reply to their excuses intelligently without making them feel stupid, insulting or intimidating them, especially if they're your members own friends/family. Most truths are often harsh, though, and do hurt at first.
Here are the stages I went through after I learned the info about MSG's horrors:
7. Omission of food/beverage with MSG from diet
9. Further acknowledgement & awareness
10.Omission of hygeine products with MSG
I can't say I've reached step #12 yet, but it's been a tough road. At least I've saved a lot of $$ when it comes to medical bills (no more colds/flu!) and food/beverages (I no longer yield to my cravings, i.e, Coca-Cola, Entenmann's, Chik-Fil-A, KFC, McDonald's, but, believe it or not, they do creep into my dreams every now and then.)
Now I'm finally realising that my dog's food & treats both have unlabeled MSG. He's 14 years old and not healthy at all. Why does the veterinarian recommend that particular dog food if it poisons him with the (unlabeled) MSG?
I'm also curious to know what were the steps that you (and anyone else) took to reach the awareness that you/they are at now.
|Posted on Friday, October 23, 2009 - 1:36 am: || |
I was so sick by the time I finally figured out what was causing my and my kids' problem that I went straight to total exclusion of any questionable ingredient. I eventually even weeded out many more when I realized that we also have a sensitivity to corn and soy. And then I weeded out more still when I finally realized the horrible extent that corn and soy dominate our food and medical industries. Now I read that they are making plastic food containers, carpet and clothing from corn. Is there no end to it?
Being so sick when figuring it out had one advantage, the improvement was so dramatic and undeniable that there was never any question of deliberately ingesting suspect food again. (Finally being able to breath again is worth any price) We are so cautious now that we avoid anything that lists "salt" as an ingredient instead of "sea salt" because "salt" means corn is present in my experience. I have to admit that I am getting nervous about sea salt as an ingredient now since Planter's has embraced it. There is no way they are selling nuts without FGA so there must be a loophole in the term "sea salt".
I also started reading my pet food labels and realized that the food I was feeding them was every bit as horrible as any other prepackaged food. My vet even "prescribed" Hill's science diet for my cat (prediabetic) and when I got it home three of the first four ingredients were corn. What kind of idiot suggests a diabetic should be fed mostly corn? I'm no vet but even I knew that cats are pure carnivores so they shouldn't be eating any grains. I started researching. I was shocked to find that even the most expensive pet foods had so many horrible ingredients that I just couldn't feed it to them anymore. They now eat raw meat almost exclusively and all of them are healthy as a horse, so to speak.
As for rotation vs. elimination, I would say that we have always practiced elimination instead of rotation. The only thing we rotate would be dictated by outside factors (seasonal produce or availability of trusted brands) because we ARE trying to get it down to a science. However, I have to say that lately we are branching out more in our attempt to heal ourselves of the remaining issues.