| Author | Message | ||
| Jerry Story
|
There ain't no such thing as a safe restaurant. Period. End of subject. | ||
| Deb A. |
I agree. But you can find some that will cook exactly as you tell them....very simple and without seasonings, prepared sauces, and dressings or stuffing or croutons....the list goes on....easier to stay home and cook....or juice some carrots, right Jerry?? | ||
| Ruth |
I had plain old scrambled eggs cooked on a large griddle one morning in a restaurant in Houston and got a migraine. I think it was from whatever they cleaned the griddle with the night before. Can't think of anything else that would have given me a reaction. Maybe something in the butter, but I doubt it. I wonder if they use harsh chemicals for cleaning. I heard back in the 60's that some places would pour Coca Cola on griddles and it would bubble up and clean everything off the surface. Imagine what it does to your stomach! | ||
| Lisa Marie |
I haven't been to a restaurant in months. My neice graduated high school on Saturday night and my brother's family wanted to go out to celebrate, taking me and my Mother. I reluctantly agreeed. It was a very "fancy" restaurant, with everything highly seasoned and cooked with sauces. I intended not to eat. I asked if they had such a thing as a plain baked potato? The waiter talked to the chef and they agreed to fix one, and also bake me a chicken breast plain. (I could tell they never had that request before) But they complied, and I had the potato with real butter. The chicken breast had brown grill marks and a taste which I associate with MSG, so I only had the one bite of it. (took it home for my Mother) I watched everyone enjoying eating, and I actually had a very pleasant time being in the company of my family. I had no reaction later on. I avoid restaurants like the plague and intend to keep doing so. Are any of you able to actually taste the stuff now, because it seems to me I can? It is almost like a heavy, bitter garlic taste which occurs in my mouth. | ||
| Carol H |
Ruth, most breakfast sausages have MSG added as an ingredient. Perhaps sausages were cooked on the griddle right before. I used to work at a restaurant with a griddle. To clean the griddle, we squirted it with plain water and the process of deglazing simply lifted the dirt away, like a steam cleaner. But chances are good, that it was food from a previous order that contaminated your eggs, or the water and heat hydrolyze whatever proteins were on the griddle already. | ||
| MEMorrisNJ
|
As well as the sausages, I think alot of restaurants use frozen hash browns (potatoes) that come already flavored with spices (MSG laden?) and heavens know what else. It is very rare to find a restaurant that makes the home fries from scratch from plain potatoes! To play it safe, I stick to poached eggs instead of anything cooked on the grill, skip the side dishes and avoid the butter too. | ||
| Ruth |
Watch out for sulfites on restaurant hashbrowns and fries. They might have had Auxigro sprayed on them too. I eat small, organic potatoes, although now that I'm on the South Beach Diet, I probably won't be eating very many of them. | ||
| Jerry Story |
I watched a movie called "SuperSize". It is a documentary about what happened when a guy lived on nothing but MacDonald's food for one month. He started in good health, varified by several doctors. After one month his health was a disaster. A very instructive movie. My brother rented it. | ||
| Carol H |
Great movie. The Director of the movie has a blog. I think it was really interesting that the one guy who only ate the big macs, and not the chicken or sausage products (that contain lots of MSG) was the only guy who wasn't obese. http://blogs.indiewire.com/morganspurlock/ | ||
| John Z |
Hey Carol H. That is very interesting about the Big Macs and no chicken or sausage (which I myself read the ingredients on the McDonalds web page.) I know lots of the Chicken Selects and such have the lot of MSG but not the McNuggets. Same goes for Wendys, different chicken meals have lots or little. (Spicy Chicken low or none and the chicken fingers probably have a lot.) | ||
| Jerry Story
|
I'm totally prejudiced against all foods in all restaurants. All foods from all restaurants are guilty until proved innocent. And I'm not interested in any evidence that they are innocent. Even if I saw evidence, I wouldn't accept it. Why should I trust that they made an honest list of ingredients? | ||
| Anon |
I went to a local bakery today, that has a reputation for natural ingredients. I was able to look at the ingredients list in some breads. I asked about what was in the salt. They told me it was kosher salt. I told them I had a reaction to some kosher salt and found it had some other ingredients in it... I can't remember what now. Anyway, they said they didn't have the box, I should call their downtown location to find out for sure. Well, they actually use Morton's salt, not kosher. I felt so discouraged. I was really looking forward to having some bread. I've tried making my own, but it is always a disaster. Does anyone use AMY'S frozen stuff? I loved her pizzas, but am afraid to try them now... I am reacing to almost everything. | ||
| MEMorrisNJ
|
Watch out for Amy's stuff. One of my first reactions around 8 years ago was from her frozen lentil loaf and it was a humdinger. I think you may be able to do a search and find past postings re her foods. | ||
| Roy Piwovar
|
Anon, Amy's likes to add autolyzed yeast extract, a form of MSG, to their products because it has a natural sounding name. Don't be fooled. http://www.amys.com/products/product_view.php?id=20 | ||
| Anon |
Thank you both for the information, disappointing as it is. I appreciate the help. I'd be in big trouble without all of your experiences and willingness to share them! | ||
| Pam E. |
Anon, I use a bread maker machine. I don't like to bake the bread in the machine because of the shape and because it is usually over cooked. So I just use the dough setting (the machine does all the work...kneading and rising). I take the dough out and place it in a greased bread pan or shape it into whatever I am making..rolls, pizza dough, etc. Let it rise (about doubled) in a warm place (80 degrees is best..on top of the refrigerator or inside a cold oven with a pan of boiling water under it). Then bake it as normal. For thin pizza crust, do not let it rise. For thick pizza crust, let rise and bake 15 to 20 minutes before adding toppings, then continue baking 20 to 25 minutes. You can bake the bread in the machine and all you have to do is slice! Good baking to you! Pam E. | ||
| Anon |
Thanks Pam! I'll give it a try. I have a bread machine. | ||
| Chris o
|
Greetings Salt in many parts of our planet contains Fluoride the following link is a good database http://64.177.90.157/pfpc/html/salt_index.html The best salt is Sea Salt not the regular table salt make sure it is without additives the marketing creeps always like to add something . Chris | ||
| Jerry Story
|
Salt can have aluminum added to it to make it free-flowing. Aluminum is a deadly poison. Sea salt is better. Read the list of ingredients on salt too, just like food. Only the paranoid survive. | ||
| Jerry Story
|
Lemme explain about restaurants. Restaurants are not in the food business; restaurants are in the MSG business. Their product is MSG. To them, food is just a MSG delivery system. Just like cigarette manufacturers are in the nicotine business and they look upon cigarettes as a nicotine delivery system. If restaurants were in the food business, they would be equipped with high power super-efficient juicers and blenders and such and they would buy truckloads of carrots and celery and spinach and beets and purple cabbage and other veggies. And the menu would list 240 different mixes of veggy juices, and lots of salads, all freshly made and delicious and nutritious. | ||
| Roy Piwovar
|
McDonald's, I'm not lovin' it: http://www.mcdonalds.com/app_controller.nutrition.categories.ingredients.index.html | ||
| Emma-Jane Carpenter
|
Well my fiance and I went out to Applebys two nights ago, and after his riblet meal, he felt bloated, but worst of all, he had chest pains, and shortness of breath. It was very scarey. So I called up Applebys, and sure enough, their riblets contain MSG. We looked on the net, and are only just starting to learn about the evils of eating out and the MSG usage that is so prevalent in so any establishments. Why isn't this a bigger issue and in the papers? It's evil, not to put too fine a point on it. I look forward to reading this site from now on. Any suggestions of safe foods and health shops would be greatly appreciated. One little bit of information I got, is that Organic Apple Cider Vinegar seems to act as somewhat of a barrier and cleanser to harmful foods. It might be something to look in to further. I've got some on it's way! Any help with this newbie and her fiance will be most appreciated. We do eat out a lot. | ||
| Alyssa Harder
|
I was very discouraged today when I had a Subway wheat bread, turkey breast sandwich with only veggies on it and I got a horrible adverse reaction. I was on the couch within the hour with a migraine, shakiness and puffy eyes. I thought one could trust the fresh ingredients...but I guess not. I'm new to this and would appreciate any advice (I'm 16 and MSG really wipes me out) | ||
| Roy Piwovar
|
Alyssa, Subway uses autolyzed yeast and hydrolyzed protein in many of their products. They claim not to use it in their turkey breast, but after your reaction I wouldn't trust it. http://www.subway.com/subwayroot/MenuNutrition/Nutrition/pdf/AllergenChart.pdf. | ||
| Debbey |
sorry guys there are no safe restaurants-my husband and I used to eat out every weekend before I found out I was so allergic-even things you think are safe-I got sick on "fresh broccoli" and plain boiled crab legs. Found out they spray the crab legs to keep the red color and many veggies in rest. are soaked in salt water and other ingredients. Everyone on this website really helped me get through this..lunch meat is totally processed fresh means it has not expired ...I even have to bmof (bring my own food) to the hospital when I went. Now I bring and cook my own food everywhere I go especially if I travel. I have to eat 8 times a day due to blood sugar issues and it gets easier every day- | ||
| Central ValleyCA |
Yes, I think I taste something different, or maybe it's just my mental radar!!! Something isn't right with the food. Resturants? What a joke. Rather than go out, I treat myself to a really nice dinner at home, anything I want!! Well, almost, I can't get lobster here. Resturant lettuce makes me blechy for days, especially Subway. I have 2 weddings to go to this year and you can bet I'm going to be sticking my nose in their menus. I have absolutely no qualms about calling and talking to someone. Don't you just love that "deer in the headlight" look you get when you ask a server if there's MSG in the food???!!! This is word of mouth, but "supposidly" the Sherri's chain in the northwest has a special menu for people who are sensitive to peanuts, msg, etc. You would have to check. Potlucks? I make a main dish, usually sphagetti, that I know I can eat, supplement it with bread, butter and fruit, usually can eat some kind of dessert. I just tell people to not be offended because I don't eat their food, I'm not sure of the ingredients. They usually try really hard and tell me the brand names that they used. Which means I still can't eat it, but it's a quiet learning lesson for them, and I thank them profusly for their efforts!! | ||
| Central ValleyCA |
Emma--IT'S ALL ABOUT MONEY. That's the bottom line. The can use marginal food, and less of it, jack up the taste with MSG and make a big deal about what a "good" taste it has. We are batteling a multi-BILLION dollar a year business here. As I've sadly found out, you have to help yourself, the food prossors and goverment aren't going to pay any attention to you. Haven't you heard, "people aren't allergic/sensitive to MSG", so the line goes. Sites like this where ideas and info can be exchanged, the "Truth in labeling" site, reading the labels, making what you eat using ingredients you know come from safe sources, spreading the word (I run my mouth ALL the time!!) and educating yourself are the weapons you have. Weapons? Yes weapons. This is a life/death battle about people's health vs. profit. Let those fools know, scream loud, long and to everyone. Maybe we should have a Great American MSG Out day. The conservative estimate is that 1/3 of the population have some kind of reaction to MSG, that's a lot of people to holler all at once. Get the TV stations to run segments about the dangers of this poison. There will always be a guillable portion of this country who won't believe it, but some how, some way, the message needs to get out. (Yes, I'm running for city council next week!!! Just kidding) This is serious tho, and we, the sensitive, have to take care of ourselves and somehow band together. | ||
| Anonymous |
poker casino poker 377 | ||
| Anonymous |
Amy's products do not use MSG. "yeast extract" is not the same as "autolyzed yeast extract". Any food with BREAD in it is usually going to contain yeast. Yeast is not MSG. Autolyzed yeast extract contains naturally occuring glutamate, which does not always cause reactions in people. Natural glutamates are found in many foods and the only way to avoid them entirely is to not eat any fast or restaurant food, packaged food, or frozen prepared foods. What is even worse for you than MSG is the chemical fertilizers that are being sprayed on conventional fruits and vegetables. And, actually, restaurants like BIG BOY and RUBY TUESDAY spray their lettuce with something that has MSG in it, to keep it from browning when it sits all day in the salad bar. | ||
| Jerry Story
|
All statements of the type "X does not contain MSG" must be supported by a complete list of ingredients. I "do not eat any fast or restaurant foods, packaged food, or frozen prepared foods". | ||
| Roy Piwovar
|
Anonymous, Your statements conflict with years of first hand experiences of many visitors to this site, including this one. Amy's ingredients lists often contain vague terms such as "spices", plus ingredients you dismiss that many of us get MSG reactions to. http://www.amys.com/products/product_view.php?id=503 | ||
| Melissa H. |
We generally just avoid big chain restaurants like Applebee's & Friday's all together - Red Lobster put my Grandma in the hospital recently. We are pretty sure it was the salad dressing - my sisters and I began using lemon & oil a while back, realizing the dressing was loaded with msg. We were no longer getting sick when we ate there, but my Grandma didn't believe it & loved the dressing. If I have to eat there, I order plain fried shrimp, baked potato and salad with just lemon and oil. It is a little boring, but I don't get sick. We eat out kind of alot, so I can tell you we can eat a variety of places - but not just anything on the menu. Many places are probably only in austin or in Texas - but as far as nationwide chains go, we can tolerate quite a bit of Macaroni Grill (they claim to not use msg, yet we cannot eat the "penne rustica" or the "shrimp & artichoke dip" - if you are sensitive to sulfites avoid the balsamic and wine.) Chili's is ok too, which is the same owner as Macaroni Grill. Avoid the ranch. La Madeliene - we can eat their French Onion soup, roast chicken, bow tie pasta. We can eat at Chipotle too, but I sometimes have trouble with the steak & chicken (I think they cook it slow in a tomato base creating msg) so I always get carnitas (free range pork) without any problems. Salad dressings are usually off limits, but a few nicer places MAKE their own dressings with simple fresh ingredients which we have been able to enjoy. One such place here is called "Cool River" - not sure if they have those outside of Texas either? Otherwise, we get lemon & oil. if you don't know where the vinegar came from, I'd avoid it, because it's generally made from grapes or grains. We have had better luck with those restaurants which have at least one chef too. We have a friend who went to a culinary school & they were taught about msg & it's various forms etc., so I guess maybe this is why? It's still a "dish-by-dish" basis. and we can't afford gourmet too much, but we did decide our health was worth it so we spend a little more of our budget for food & eating out, but within reason. We can eat (again not EVERYTHING) at a number of higher end local restaurants, as well as some chains that I am pretty sure are only in Texas like Chuy's, Bill Miller Barbeque, Luby's and Taco Cabana (which was purchased by Burger King but we can actually STILL eat the things we always ate there, except the enchiladas which we never could tolerate.) but I highly recommend scoping out your local restaurant scene, upscale and downscale. We always try to talk to the people at the restaurant upon first trying it. We have found a significant number of people in our area also demand NO msg in their food, so I think restaurants around us have been forced to comply to some extent. It definitely pays to communicate with them, local businesses are more flexible and supporting local business is really great for your local economy too. | ||
| Melissa H. |
oh, and I wanted to add, I haven't been able to tolerate any foods with "yeast extract" on the list of ingredients. | ||
| Anonymous |
Ich can mich an dich uberhaupt nicht errinern.jvv | ||
| bowlwoman Unregistered guest |
Melissa H: Freebirds is a great place in Austin to go, because they pretty much guarantee MSG free. On their website they have a PDF that tells all sorts of allergen information, like wheat, gluten, dairy, fish, soy, soybean oil, MSG, nuts, etc. My mom is super MSG sensitive, so the next time she comes to town I'm going to take her there and see how she reacts. | ||
| Sleuth JohnB Unregistered guest |
I was out of town for the last week, in Tulsa, OK. Without a car I was eating dinner within walking distance of the hotel. I ate several dinners at Ruby Tuesday. When the first salad tasted GREAT I was immediately concerned but seemed to have no immediate reaction either. No Problems that night. Two days late I ate there agin, some kind of New Orleans Sea Food dish plus their sald bar: no problems. I ate there again two nights later with their mini hamburgers and the salad bar:no problems. Now, I am incredibly happy to report that I am experiencing yet another major return to better health. It has been a long road since my September 16, 2000 massive MSG overdose. My question is, "Do other msg sensitive people have problems when they eat at Ruby Tuesday?" Or did I have a pleasent experience there because I am finally recovering so much that my msg response is more like the general public?? I did a search and only came up with two RT comments, so comments on recent experiences are really appreaciated. | ||
| Deb A. Unregistered guest |
Just be careful and don't overdo with restaurant foods would be my suggestion. You were careful in your selections from what you shared with us. As for salad, what dressing did you choose, John? We all react differently, and your recent massive overdose demonstrated that you react to a certain dosage...but be aware that even when you may have minor reactions, the glutamate is still doing damage. | ||
| Becky Unregistered guest |
I have had the salad bar at Ruby Tuesdays. I don't use any of the salad dressings, of course. Just some olive oil and maybe lemon juice? I can't remember as it's been a year or two since I ate there. But I did like their salad bar. | ||
| Deb A. Unregistered guest |
I take my own dressing along in my purse when eating out. In a pinch, I do what you do...somtimes asking for some orange slices for a sweeter dressing with the olive oil. | ||
| Anonymous Posted From: 69.116.236.237 |
I don't have a problem eating at restaurants. I order carefully. However, I NEVER eat at "restaurants" of the kinds you're describing. To me, a chain is not a "restaurant" - it's fast food. It may cost three times as much as McDonald's, but it's the same old ___. The one exception is Baja Fresh. I've never had a problem there except the one time I decided I wanted a bit of my BF's root beer (duh!). I don't order the fish tacos, because they come with some sort of creamy sauce... actually, I pretty much stick to the burritos, but that works fine for me. The caveat is that I don't get severe MSG reactions .. just GI issues and possibly migraines if I ingest too much (I haven't quite pinned the migraines to MSG but it seems like they should be related?). --Stephanie | ||
| Jerry Story Unregistered guest |
Dosed Again! By Dick Allgire 12-18-8 http://www.rense.com/general84/dosed.htm Even a safe restaurant is not safe. | ||
| Jerry Story Unregistered guest |
Here is some more dirt on restaurants. http://www.slashfood.com/2009/09/21/10-dirty-little-restaurant-secrets |
