| Author | Message | ||
| Javonda Hawsey
|
Hi, People, What I do for Migraines and neck pain,since I canot take anyhthing with aspirin and not even narcotics work, I use long slender ice packs that come with a cover and velcro to hold them in place and use them around my neck and my head! I could not live without these things and it really does help. I believe I got them at a Sears or McRae's, a large department store. I also get gallbladder attack like symptoms when I ingest msg and it is very painful(even though I had my gallbladder removed 21 years ago. For this I use a long slender heat pack wrapped in a hand towel and strap it to myself with an elastic belt. You will be surprised at how fast it relaxes the muscles and I usually have to repaeat warming the heat pack a couple of times. I have found when I take it off the pain comes back for a while. Yeah,it ain't pretty, but when you are in pain and nothing else works it just doesn't seem to matter much anymore! Hope this helps some of you guys........... Javonda | ||
| Deb A. |
Hi Javonda. Hopefully, as you learn how to avoid more of the hidden forms of MSG and aspartame (nutrasweet) you will not have to worry so much about packs and meds.  Glad they help. | ||
| Honnha Newberry
|
This might sound crazy, but the thing that has helped my family the most is a 5qt crock pot. Believe it or not. My son bought me one for christmas. Before that we ate out or ate "quick-fix" foods. My husband is a grocery store shift manager who works nights and I run my own business, so we are both terribly busy. I began using the crock pot about the same time I began working to get the MSG out of our diet. It has been a life saver! I can now cook real meals and not have to stand over the stove for 2 hours. I also found a website for crockpot cooking called "Crockery Kitchen". I had no idea how many different things you could cook in one of these things. Even cakes and sweets. Honnha | ||
| Tom Fernstrom
|
Honnha, I agree. Contrary to the warnings on this site about using crock pots, my wife and I use ours extensively. The only thing you must remember is not to use it for cooking longer than the recomended times in recipes and not to use it for reheating. If you follow these two simple rules, you will avoid most of the danger of producing free glutamate by over cooking. If I reheat something that has been crock pot cooked, I do it for the shortest amount of time using the microwave. | ||
| Judy T |
Tom, What is the typical length of time for a recipe? Or is that an impossible question. I know in the old days we used to turn on the pot in the a.m. before work and eat at 6 p.m. Sounds like a long time. Is it? | ||
| Tom Fernstrom
|
Judy, You are correct -- in the old days, that is how we used to use the crock-pot. And maybe that contributed to our problems. These days, either my wife or I are home more often and if a recipe says 4 hours (for example), we can arrange for that shorter interval. Plus we usually watch to ensure the food is not getting over done. This may not be as easy for some people who have long workdays. For them I would suggest a crock-pot that has a timer to start the cooking remotely. I would not recommend adding a separate timer to the crock pot circuitry unless you ensure the timer can sustain any surge voltage that the crock-pot may create in its heating cycles. | ||
| Judy T |
Tom; Thanks. I'll dust off the old crock. | ||
| Deb A. |
Let us know how you do with it, okay, Judy? Do you mostly cook meats this way, Tom? How much liquid do you usually add?...just wondering if less liquid or acidic moisture is added (lemon juice, tomatoes, or vinegar)if that would make a difference. | ||
| Tom Fernstrom
|
Deb A., Patti does most the cooking, but lately she uses better grades of meat that don't require the longer cooking times that the cheap grades need in order to turn out tender. We have done stews, chili, flank steak stuffed with spinach and an assortments of fresh soups from scratch. We tend to use chopped tomatoes rather than tomato sauces or soups. We fight over whether to trim the meats of excess fat (I vote for leaving the fat on which adds to the moisture and requires less additives that might conatin MSG). It's always tempting to want to add some beef broth or chicken broth to the recipes that call for it, but we resist most times. I have found that some of Campbell's "Healthy Choice" products do not cause my A-Fib reaction -- but that has been since I am on the CoQ10. | ||
| Deb A. |
Thanks, Tom. I may just experiment with a crockpot. But I know I react to soups that are overcooked...maybe a roast would work best for me. | ||
| Margie Klein
|
Hi All - My name's Margie and I've recently been caught in the MSG allergy net... ugh! I'm trying desperately to contact every food manufacturer that is currently in my pantry (the old favorites)-- some have been really helpful, other's wouldn't give me the time of day, and I won't buy their products ever again. My biggest problem is finding substitutes for many of my family's favorite recipes, like the broths or boullions, special seasonings like the Taco/ salad dressing envelopes, or Lipton Onion soup pkgs I once used in so many meals. Can anyone shed information my way as to what works best when substituting those "packaged-type" ingredients in meal recipes? | ||
| Evelyn H. |
Margie--I haven't found any substitutes for those types of things. I don't know if you have Deb A's book. If not, I highly recommend it. In addition to helpful, useful info on MSG and excitotoxins, it's also got many, many wonderful recipes. We use it daily or almost daily at our house. No complaints from anyone about lack of flavor in the food. It may take a little time to adjust, though, as onion soup mix and salad dressing have lots of MSG and other stuff to enhance the flavors. | ||
| Tom Fernstrom
|
Deb A., Leave it to Patti to make a liar out of me. After I just wrote she uses better grades of meat, she just came up with a recipe for the crock pot that uses Country Style Ribs. For those of you unfamiliar with them, they are a cheaper cut of meat with more fat, but very tasty. We've been able to buy them at our local grocery's butcher section with no problems with additives. Be careful of the bones in the meat. There are sometimes small slivers of bone that are hard to see after the meat is cooked. Below is the recipe she used. The ingredients of the sauerkraut are: cabbage, water, sugar, salt and caraway. We used slightly less brown sugar than the recipe calls for because of the sugar in the sauerkraut. Turned out tasty and no reactions. Patti thought the meat could have cooked a little less but I would say to do this, you might have to nuke the potatoes first for a couple of minutes to ensure they will be fork tender. ************** Crock-Pot Country Style Ribs 4 - Country Style Ribs 1 - Can Frank's Bavarian Style Sauerkraut (drain) 4 - Potatoes Peeled & Washed (leave whole) 1/2 cup - brown sugar 1 cup - water Salt & Pepper to Taste Place in a slow cooker, ribs, sauerkraut, potatoes, and brown sugar. Cover with 1-cup water. High setting for 6 hours. | ||
| Judy T |
Tom, Sounds good! Margie: I have found a substitute package that works for me. There is one product by McCormick, in a package, for Chili Seasoning. It is the only product they make that isn't loaded with stuff and there is no other product I have found. The listed ingredients are spices including chili pepper and red pepper, enriched wheat flour, onion, salt, and garlic. The spices do not get to me and I am really sensitive to spices. Sometimes I have chili and sometimes spaghetti. I make it with regular spaghetti pasta and always use only Glen Muir canned tomato products. I add them only at the latest possible moment. In comparison my husband uses a Schillings spaghetti sauce that has, in part: potato starch, sugar, maltodextrin, whey solids, mushrooms, nonfat dry milk solids, buttermilk solids, american cheese, silicon dioxide (?), natural and artificial flavor, cream solids, FD&C yellows 5 and 6, Red 40.....wow, I can not eat one of those additives...I think I might literally die. | ||
| Deb A. |
Sounds delicious, Tom. Are those beef or pork ribs? I have had a hard time finding sauerkraut that doesn't bother me...get a sulfite reaction. I suppose I could try rinsing it real well. I have made my own substitute by chopping up a head of cabbage and adding caraway, lemon juice, some sugar, salt and pepper and putting that in the oven with some pork steaks or chops on top...covered and bake for an hour or so. I add some water if it gets too dry. Not as good as my Austrian grandmother's sauerkraut, but very tasty, anyway. | ||
| Carol H |
It is nice when you discover the special seasoning that gives a food its distinctive taste. For example I believe Deb A once said that coriander gives hot dogs their distinctive taste. Sage is the special herb that gives breakfast sausage its taste. Cumin is one spice that with cayenne gives taco seasoning its taste. When you know these spices, you can begin to make homemade foods that safely recreate the flavors you thought you couldn't eat anymore. | ||
| Deb A. |
So true, Carol, and well said, as usual. Mace is also a great seasoning used in hotdogs, along with coriander. It's easy to process pork chunks and add these seasonings with salt and pepper, and a little honey or sugar. Chill, form into patties or skinless dogs (won't be as pretty as store bought, but they are good). The best sausage patties are made by buying good lean ground pork at the butcher, and mixing it with salt, pepper, sage, and honey. I use cayenne in just about everything to give added punch. Don't be afraid of herbs and spices. I do best with organic when I can find them. | ||
| Roy Piwovar
|
Judy T, You are lucky that you can tolerate the "other spices" in the Chili seasoning. I had a reaction once to otherwise safe food that turned out to be spiked with a packet of a similar (maybe the same) spice blend. http://www.mccormick.com/mc/productview.cfm/prid/291 | ||
| Ruth |
Anything "enriched" could be a problem. Onions and maybe garlic, I've heard, have natural sulfites, so if they are heated or dried before going into those packages, they might not be so safe. If you can eat those wonderful onions and garlic, I believe fresh and raw are the best way to season foods. Unfortunately, I'm down to salt and pepper. I bought "Realsalt" last week, but it says sea salt on the package. Thyroid patients must be careful of the increased iodine in sea salt as it can interfere with thyroid test results. I bought some canning salt but need to figure out how to use it-crush it? I remember a previous post that I'll try to find. | ||
| Tom Fernstrom
|
Deb A., They Are Country Style Pork Ribs. | ||
| Deb A. |
Thanks, Tom. You have my mounth watering for ribs. Ruth, I buy the Morton's canning salt and have had very little problem with clumps. Are you in a humid part of the country? You might try putting it in freezer bags, smoothing lumps with a rolling pin and maybe even storing in the fridge or freezer, if humidity is causing a problem. | ||
| Ruth |
Thanks, Deb. I'm in Houston-very humid! The Realsalt I bought says "all natural sea salt" on the front of the package, but it also says "natural mineral rock salt." I'm wondering about the iodine content. A little is O.K. but I don't want to get too much, because of my thyroid condition. Realsalt says .002% iodine. The regular Morton's salt with iodine says 45% iodine. WOW! That seems pretty high. I wonder what regular sea salt has? I'll check it out tonight at Whole Foods. Thanks everyone. I'm still learning, even after two years. I never knew salt had so many additives! Dextrose! | ||
| Deb A. |
You're sure welcome, Ruth. Yes, there are additives in many salts including dextrose, cornstarch, alginate, etc. I keep telling people when they say tiny amounts can't be that crucial, that if we aren't careful about the minute amounts such as in supplements, we can get an overdose just from an accumulative effect, since our systems have such a difficult time getting rid of glutamate. Every bit adds up through the course of a day. | ||
| Kathy |
For Marge, I found the following recipe at http://www.melborponsti.com/mastermx I tried it and it was even more flavorful than the ready-made version. Being new to the no-msg way of life, I'm hoping that there is nothing hidden in the dried herbs and seasonings. Taco Seasoning Mix 2 ts Instant Minced Onion 1 ts Chili Powder 1/2 ts Crushed Dried Red Pepper 1/4 ts Dried Oregano 1 ts Salt 1/2 ts Cornstarch 1/2 ts Instant Minced Garlic 1/2 ts Ground Cumin Combine all ingredients in a small bowl and blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 2 T) of mix. Using the above recipe as a guide you can increase the amounts to make any number of packages. Taco Filling: Brown 1 lb lean ground beef in a medium skillet over medium-high heat; drain the excess grease. Add 1/2 cup water and the seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes filling for 8 to 10 tacos. | ||
| Ruth |
Cornstarch might be a problem for some. | ||
| Deb A. |
You can substitute about 3/4 t. whole wheat flour for the cornstarch. Looks like a good recipe, Marge. Thanks for sharing it. | ||
| MLKH |
To Marge - We live in Texas so true Tex Mex is everyday stuff around here - I have learned to make some good taco's with just plain chili powder (free from all additives and msg) or even just plain ground red chilies - about 1 tbspn is plenty - cook some chopped onion & garlic with a little oil, add about 1 lb of meat - beef or dark turkey is good too, or even ground pork, then brown it - then add 1 tbspn of the red chili powder - and add a little water - maybe a 1/4 cup. - stir it in until all the meat turns red and it will actually thicken a little and make it's own sauce - no cornstarch required (I can't use cornstarch) - if you get too much water, just reduce it a little - use less chili powder if this is too spicy for you - you can add your own oregano and/or cumin if you want. All Chili powder usually is - is ground red chilies, oregano, garlic powder, onion powder, cumin etc anyway - so why not just make your own! I really recommend buying Debbie's book - it's a great place to start - so you feel like you CAN EAT AGAIN! It's very liberating, empowering, and encouraging! living msg free means changing the way you think about food as well as the way you cook and live - and the hardest part is dealing with friends and family - very often, they just don't get it and it's hard not to offend them. Good Luck | ||
| MEMorrisNJ
|
Deb A(for your hubbie) and others w/o gallbladders: This may be off subject of MSG but I found the following reference that may be of interest to those of you without gall bladders: Quote: " . . . the amino acid taurine and whole beet concentrates tend to thin the bile in the gallbladder. This thins the sludge and allows it to flow and exit the gallbladder so it can perform its main function which is to emulsify fats so they can be absorbed. . . . If you or someone you know has had their gallbladder removed, it will be important to take some form of bile salts with EVERY meal for the rest of your life. Failure to do this will contribute significantly to the development of chronic disease through fat malabsorption and its secondary disruption of prostaglandin balance." Source: http://www.mercola.com/1999/feb/21/gallstone_risk.htm Note: Of course, those who are highly sensitive to MSG would want to avoid the beet concentrate | ||
| Roy Piwovar
|
More on taurine: http://www.healthwell.com/healthnotes/Supp/Taurine.cfm | ||
| Mickie Little
|
Go to Priorityonevitamins.com and search for MSG. The article you'll see is very insiteful. | ||
| Roy Piwovar
|
The direct link: http://www.priorityonevitamins.com/pharmacy/articles_info.php?articles_id=16 | ||
| Judy T |
Mickie Little: A nice synopsis. I'm going to use this as a 'carry around' for interested friends (or semi-disinterested friends)...maybe they'll read this. Thank you. | ||
| Anonymous |
Hi, Can someone help me? I can't seem to avoid MSG. If someone could list things that contain MSG. Ok I heard that malted barley flour is another name for MSG and all bread and bread flour contains it. How do I avoid it? Can u list somethings that contain MSG. WE NEED TO GET TOGETHER AND FIGHT THE PEOPLE WHO MANUFACTUR AND PRODUCE FOOD THAT CONTAINS ANY FORM OF MSG WITHOUT SAYING IT DOES. SERIOUSLY!!! MY EMAIL IS GraceScott732@MSN.COM | ||
| Roy Piwovar
|
Grace, You may want to print the list linked below and carry a copy with you. http://www.ideatown.com/ntxa/neurotoxinlist.htm | ||
| jjmartin |
Hodgson Mill white flour is the only white flour I have found that is totally free of malted barley. Itis unbleached and unenriched. It is sold in most grocery stores. In fact I just bought '3 bags full' yesterday I make my own white bread. I used to have a machine but when it broke I started doing it myself. The wheat bread I buy at the health food store does not contain malted barley flour, I think because as a rule they don't ad it to the whole wheat flour, only the white. I know I react to barley flour. | ||
| Gerry Bush |
You are correct....malted barley is a sure-fire MSG trigger for most of us. | ||
| Martha Myers
|
If you are a very sensitive individual, you are a prime candidate to learn about and practice muscle testing (kinesiology) It can take the guesswork out of decision making. If one is truly serious about rebuilding a weak immune system and building a healthier body, avoidance of white sugar, white flour, and carbination is key. Steam distilled essential oils are powerful antioxidant agents that my first aid kit would not be without. | ||
| Deb A. |
We have had others here who have reported using kinesiolgy and NAET, myself included. There have been discussions about various alternative holistic methods, essential oils, vitamins and such, which are important to learn about and to discuss. Some things are very helpful to some of us. Those of us who are glutamate intolerant avoid white sugar and beet sugar for reasons that some do not know about. Not only are they highly refined substances containing chemical residues and empty carbs, but they are high in glutamate. I have a friend in Montana who deals in the oils you do, and she is also highly reactive to excitotoxins. A year ago or so, using all that she had studied about them, she began to use the ones she thought should help her to strengthen her immume system, flush toxins, protect her brain cells, and diminish her headaches. She was looking for the magic bullit. She used them for some time and then she called to tell me that she had eaten everything that she had been craving for a year...not total junk food loaded with MSG, but she wasn't as strict as she had been. She said it felt good to eat normally again. She called a couple days later and said she had almost admitted herself to the hospital, her reaction had been so severe. I may sound skeptical, but after hearing her experience, I'm not sure that essential oils would protect my brain cells from the harmful effects of a meal full of MSG. I'm sure they are effective for other things, though. This site is dedicated to educating people about how to avoid this dangerous substance. | ||
| JoAnn
|
This is in response to your post about essential oils. I have tried a lot of the essential oils as I too wanted to believe that they would help, but I don't fare very well using them. I have had some very severe reactions and some very unpleasant experiences when I try to use them on my body, some of the same severe reactions that I get ingesting very minute amounts of msg. I can use the oils in a difusser or in an oil burner, but definitely not on my body. | ||
| casey |
I think you guys should check out the news on Microwaves. They are saying they cause tumors and immune troubles.while were cleaning up may as well go all the way. The article was MICROWAVES- THE SILENT KILLER .Meats: Heating prepared meats sufficiently to ensure sanitary ingestion creates d-nitrosodiethanolamine, a well known cancer-causing agent. Proteins: Active-protein, biomolecular compounds are destablilised. Increase in radioactivity: A "binding effect" between the microwaved food and any atmospheric radioactivity is created, causing a marked increase in the amount of alpha and beta particle saturation in the food. Milk and cereals: Cancer-causing agents are created in the protein-hydrolysate compounds in milk and cereal grains. Frozen foods: Microwaves used to thaw frozen foods alter the catabolism(breakdown) of the glucoside and galactoside elements. Resulting effects on the human body Digestive system:It affects the Lymph system, Free radicals,peripheral cellular tissues and a gradual degeneration of digestive and excretory functions. It reduces food value and vitamins and minerals are made useless. I couldn't find the site, but this I thought was very interesting. I really believe to be healthy , we have to get back to basics. Take care everybody. | ||
| Deb A. |
thanks, casey....more stuff to worry about....but that's the name of the health game. | ||
| Le |
Casey I came across a site a little before I made the msg connection on microwaves. We decided to throw ours out. I thought I would miss it but I really don't. I feel we are eating much healthier now. | ||
| Fran |
I won't use a microwave either. Fran | ||
| Howard M |
My mother has the same reactions as myself (afib) and she has been, unlike myself, using distilled water and CoQ10... I tried a Brita water filter several weeks ago, and my reactions went softer. I am going back full bore to distilled water with stainless steel tanks and the ability to make 8 gallons per day. I used to have a smaller unit 20 years ago but it took a lot of tender loving care to keep running properly...the new machines are quicker and much easier to clean and maintain...This is seriously something to look into... http://www.waterdistiller.com/distiller-links.html http://www.precisionwater.com/Precision_Water_Distillers.htm A steady supply of pure water seems to be a good idea, in and of itself. Howie | ||
| Fran |
Howard I don;t know if you are interested. I belong to an AF site and one of the members has developed a Mg water that enables Mg to get 'intracellular'. It is basically magnesium bicarbonate and based on the unique water that made the headlines in Australia. IT also has the added bonus of alkalizing the system. The board owner is currently doing trials on this water and the feedback from those taking it has been amazing. I have not been able to partake as I have not been able to find a supply of pure Milk of Magnesia (without flavours etc) to make it with. I can post instructions if you want | ||
| Howard M |
Fran Sure, give it a rip, although living in Northern Canada, I doubt I'll be able to find such a Milk of Magnesia to which you refer. Interestingly, If I assume a glutamate sensitivity combined with what I read lately here on the boards about a chemical sensitivity (including plastic) with reference to "town" water, and factor in the fact that my reactions (again assume I am detoxing (8 months into a paleolithic diet) and am experiencing much, much softer reations but...(strangely) ones which have been lasting longer (four, five days) and then go strict distilled water Sunday and for the first time in 8 months a reaction which started Saturday night is gone in less than 18 hours. Interesting...I'd say that the signs are positive that buying an expensive disteller is just a tad more than worth it. Exclamation point! | ||
| Fran |
Milk of Magnesia is available in Canada and America. I am having trouble finding it and am going to ask for magensium hydroxide as it can be used instead. Instructions for Making and Consuming a Slightly Alkaline Magnesium Bicarbonate Rich Drinking Water, using magnesium hydroxide from "milk of magnesia" and "carbonated water" according to the reaction Mg(OH)2 + (CO2)2 ---> Mg(HCO3)2. 1. The maker and consumer of this water assumes responsibility for understanding and complying with the instructions and recommendations that follow. The following information and instructions do not constitute a recommendation to consume this water, and no claims of health benefits from consuming this water are made. 2. This magnesium bicarbonate drinking water is intended to be a simple and economical way to approximate the characteristics of "Unique Water", developed and patented by Dr. Russell Beckett, B.V.Sc., M.Sc., Ph.D., an Australian biochemist-pathologist and research scientist. Read the story behind "Unique Water" at http://www.smh.com.au/articles/2002/04/09/1018302715172.html 3. Consuming this water: This slightly alkaline water should be consumed between meals on an empty stomach so as not to neutralize stomach acid. Also, stomach acid will neutralize this water, reducing its effectiveness as an alkalizing agent within cells. This water should be consumed at regular intervals throughout the day. Anyone not in the habit of drinking much water should begin by consuming small daily amounts, and should take at least a month to reach a consumption of two liters per day. The recommendations in the instructions for "Unique Water" at http://www.nonpharmaceutical.com/consumption.html should be followed. 4. Possible side effects from consuming this water: The information for "Unique Water" at http://www.nonpharmaceutical.com/side_effects.html applies to this water as well. 5. Flavor: This water has a very mild, slightly sweet flavor, as is typical of naturally occurring mineralized spring waters, such as "Noah's California Spring Water" (see note 14) 6. Storage and handling of this water: The instructions for "Unique Water" at http://www.nonpharmaceutical.com/storage.html should be followed. 7. Magnesium bicarbonate: "This term is used universally to describe the mixture of magnesium cations and bicarbonate anions found in spring waters and mineral waters. The chemical processes occurring in magnesium bicarbonate solutions are complex and depend on the concentrations of magnesium cations and other ions. There exists also a range of possible acid-base equilibria involving HCO3-, H3O+, CO3- -, OH-, CO2, H2CO3" (quoted from the patent specification for "Unique Water") 8. Recommended reading: Information and recommendations pertaining to "Unique Water" pertain in general to this water as well. The consumer of the water produced from these instructions is encouraged to read the literature of "Non Pharmaceutical Health Care and Unique Water" beginning at http://www.nonpharmaceutical.com/index.html, with emphasis on "The First Successful Step In The Quest To Delay The Ageing Process" at http://www.nonpharmaceutical.com/listcont.htm Also recommended is "The Magnesium Web Site -- Magnesium, Drinking water, & Health" at http://www.mgwater.com/index.shtml 9. Use only plain "milk of magnesia" (MoM) without flavoring, sweetener, mineral oil, or other additives. The "active ingredient" should be only magnesium hydroxide (Mg(OH)2), 400 mg per teaspoon (5 ml), and the "inactive ingredient" should be only purified water. 41.7% by weight of magnesium hydroxide is magnesium (Mg), so 5 ml of MoM has 167 mg of Mg, and 1 tablespoon (TBS) has 500 mg of Mg (1 TBS = 15 ml) 10. Chill completely to refrigerator temperature a 1 liter bottle of fully carbonated water. Carbonated waters such as "Canada Dry Seltzer" which consist of only water and carbon dioxide (CO2) are suitable. "Club sodas" such as "Schweppes Club Soda" are also suitable; they are carbonated water with a small amount of added sodium. 11. Shake well the bottle of MoM, then measure out as accurately as possible 3 TBS (45 ml) of MoM and have it ready. The plastic measuring cup that comes with the MoM is accurate and ideal for the purpose. 12. Remove the bottle of carbonated water from the refrigerator without agitating it. Open it slowly and carefully to minimize the loss of CO2. As soon as the initial fizzing settles down, slowly add the pre-measured MoM. Promptly replace the cap on the water bottle and shake it vigorously for 30 seconds or so, making the liquid cloudy. After 1/2 hour or so the liquid will have cleared, and any un-dissolved Mg-hydroxide will have settled to the bottom of the bottle. Again shake the bottle vigorously for 30 seconds or so, making the liquid cloudy again. When the liquid again clears all of the Mg hydroxide in the MoM should have reacted with all of the CO2 to become dissolved (ionized) magnesium and bicarbonate (see note 7). However, if a small amount of un-dissolved Mg hydroxide still remains in the bottom of the bottle as a sediment it may be ignored. This 1 liter of concentrated magnesium bicarbonate water will have ~1,500 mg of magnesium and ~7,500 mg of bicarbonate. 13-A. To make 4 liters of magnesium bicarbonate drinking water with ~125 mg of Mg and ~625 mg of bicarbonate per liter, pH ~8+: Measure and transfer 1/3 liter of the concentrate (333 ml) into a 4 liter container. Fill the container with 3 2/3 liters of plain or purified water, as desired. 13-B. To make 1 gallon (3.78 liters) of magnesium bicarbonate drinking water with ~132 mg of Mg and ~664 mg of bicarbonate per liter, pH ~8+: Measure and transfer 1/3 liter of the concentrate (333 ml) into a 1 gallon bottle. Fill the gallon bottle with plain or purified water, as desired. 14. A comparison of this water with two commercially available magnesium bicarbonate drinking waters: - "Unique Water" is a manufactured drinking water available in Australia. It has 125 mg of Mg and 650 mg of bicarbonate per liter, according to the bottle’s label. The pH is 8.3. See http://www.nonpharmaceutical.com/otherwaters.html - "Noah's California Spring Water" is a bottled, naturally occurring spring water. It has 120 mg of Mg and 410 mg of bicarbonate per liter, pH 8.3. It can be ordered at http://www.noahs7up.com/ It is derived from Adobe Springs in California's Diablo Mountains. See http://www.mgwater.com/adobe.shtml 15. Magnesium dissolved in water (ionized) is said to be about 30% more "bio-available" than when in a tablet. To get the approximate equivalent amount of magnesium in a bound (non-ionized) tablet form add 30% to the values for Mg in this water. For example, if 1 liter of this water has 132 mg of Mg, the approximate equivalent amount in a tablet is (132 + 30%) = 171 mg of Mg | ||
| Howard M |
Tom Does this correspond to your Magnesium Orotate? H | ||
| Tom Fernstrom
|
Howard, You've got to be kidding? I wouldn't have the foggiest idea how this would compare to my dosage of Magnesium Orotate with regard to accomplishing greater intracellular concentrations of Magnesium. I only know that the various A-Fib sites that I used to frequent did say that it was important to increase intracellular magnesium to get the best benefit of A-Fib relief. Many posters would say that the only way to get that intracellular level up quickly was through Magnesium injections. These would have to be done by a doctor who was not only familiar magnesium deficiencies, but also able to test for intracellular levels as opposed to serum levels in the blood. My personal reasons for using the Magnesium Orotate was because of the verbiage on the Beyond-a-Century website indicating that it had a greater absorption rate. Posts on the A-Fib sites indicated that taking daily oral magnesium supplements would eventually get your system's intracellular level to the desired level as long as consumption of magnesium depleting products is avoided. Calcium depletes magnesium. And we all know that MSG does too. | ||
| Deb A. |
We will keep deleting your ads. You are wasting precious space here for people who have health problems.PLEASE stop posting here. | ||
| Five |
I have mitral valve prolapse. When I retired,and started going to the HMO Dr. for checkups, he would not believe that I had the problem and would not prescribe the propanolol that I needed when my heart would beat too fast. I rarely ever have arrhythmias any more. I take 2 magnesium oxide capsules almost every day, along with bone meal for calcium and the rest of the minerals in the bone. Those who are into drinking distilled water should beware. It soaks up everything, and will not only take the bad stuff out of your body, but the good stuff to.. "Early Death Comes from Drinking Distilled Water" http://chetday.com/distilledwater.htm | ||
| Five |
The other day I tried a homeopathic preparation and it took away the head pressure/fog. I have to be careful about homeopathics because, they too can cause the "MSG" type reaction. I have two that I used, one was "cold,flu & sinus", the other was "Hayfever". Both of course are antihistamine in action. They were the liquid type. | ||
| Anonymous |
I see mentioned that Deb A. has a book - what is the website I can find this on? | ||
| Anonymous |
Hi, I posted the above, but I guess I should have posted more info. The reason I am asking for the recipe book of Deb A. is that I was all excited about the Campbells Onion soup mix (it didn't list MSG or it's components, so I thought I'd try it). I made some hamburgers and some onion sour cream dip. Before bed I got a headache - that was the first sign - when I got up I still had the headache - after eating breakfast, I had a 'fuzzy' spot in my left eye (spreading to about 1/3 that lasted for about an hour), then my left hand fingers got numb and then my upper lip. Even though it said it had no MSG, it has autolyzed yeast and spice extract. I called Campbell's and they said it didn't have MSG in it, but did read/warn me of the other ingredients. This is soooo frustrating. Denis - texwave@earthlink.net | ||
| Deb A. |
Anonymous, I am very sorry that I didn't get to your question sooner. We have been out of town and I am still answering email! The harmful component of MSG is glutamate, and autolyzed yeast and spice extract are extremely high in this same glutamate. Since they contain under 78% glutamate, which is the amount of it in MSG, they do not, by law, have to label is as such. However, since both are present in this soup mix, there could be even more glutamate present than if pure MSG had been added...that is true of a lot of processed food items...and the food industry had pulled one over the eyes of the public, because they know that most people don't know about these glutamate rich food additives...it's called clean labeling. You can find our book at www.msgmyth.com and also a list of aliases for MSG..the book makes life and avoiding MSG/glutamate a lot easier. MSG is present in most dry soup packets and sauces and a host of foods. My husband and I got very ill after eating some gravy made with onion soup mix that my mother made one year...he ended up in the hospital with violent vomiting and stomach pain..me, a 3 day migraine and lots of other nasty symptoms. | ||
| Central ValleyCA |
I know this may sound completely strange to everyone, but somehow,, it's logical to me!!! There was a thread of reason for this, but as it turned out, worked in other ways. About 4 years ago I took a notion to start having a small glass of grapefruit juice in the evening after dinner. Now, I can't even get white grapefruit juice past the front door, but I do like the Ruby Red and Tangerine, so, I started my little routine. The reasoning was, I'm getting a little older, less digestive juices in the stomach, so maybe this will help and I won't feel the need to eat so much a dinner. Sounded reasonable to me. What I discovered was, the juice got rid of the awful bloat and sometimes even the nausea when I'd eaten something with MSG by another name. Took about an hour and I'd feel. Have no idea what happens, other than maybe the extra acid helped digest/break down the poison. Works for me, maybe it might help someone else. | ||
| Carol H |
I think its the Vitamin C. See other posts about Vitamin C. | ||
| Anonymous |
I want to take a vitamin C powder. Is it better to take ascorbic acid powder or calcium ascorbate or ascorbate powder. What is the difference? | ||
| Jerry Story
|
According to Blaylock, ascorbate is better than ascorbic acid. Additional relevant points: Antioxidants (this includes vitamin C) should never be taken in isolation. (Blaylock) If they are taken in isolation in large quantity, they tend to become prooxidants. (Blaylock) Also in antioxidant math, 2 + 2 = 12 or 20 because of synergistic effect. (Blaylock) There is a flavonoid that recycles vitamin C so it can be used again. (Blaylock) Hint: Veggies and veggy juices tend to be loaded with antioxidants and flavonoids. According to Blaylock, mega doses of vitamin C can interfere with iron, so take vitamin C (if it's a mega dose) on an empty stomach and wait an hour before eating. Hint #2: Read Blaylock's books. | ||
| Carol H |
Jerry, Happy to report, I am not allergic to carrots anymore, and I got a juicer attachment for my Viking mixer. I love it. What are your favorite recipes for juices? | ||
| Jerry Story
|
About juice recipes. Ain't got no recipes. Only a few rough rules of thumb: * Usually include something for sweetness: carrot, sweet pepper(any color except green), apple. * Max 1/4 strong stuff. This includes spinach and beet. * Some Chinese veggies have a strong taste that apparently can't be neutralized by any amount of sweet stuff, so I avoid them. * The more veggies the better, for a better mix of flavonoids. [Blaylock] How is this for a "recipe"? Equal amounts: carrot, sweet non-green pepper, celery, purple cabbage; plus smaller amounts: spinach, beet. | ||
| Cedntral ValleyCA |
Ok, all the talk about "fresh" fruit and veggies is great. But where does one find them, the nearest town is 70 miles away, thru chemically sprayed badlands, ordering on internet is either way too expensive or they don't ship to this area. There's actually nothing that an MSG sensitive person can put in their mouth in this area, Auxigro applicaiton plus around here. Suggestions? | ||
| Carol H |
Frozen veggies? | ||
| Debbey |
Are there any Amish settlements near you? When I went to Ohio that is where I bought my veggies and stuff--good luck |
