|Posted on Monday, July 13, 2009 - 8:26 am: || |
Man, that's like all I eat, beans, meat, noodles Gotta clear myself up a bit I guess. I can't aviod a lot of that stuff though or else I'd have NOTHING to eat.
|Posted on Wednesday, July 15, 2009 - 9:17 am: || |
We need protein, and most of us do okay with beans, meat, and noodles. Just be sure they are not treated with chemicals or MSG additives. I like to find pasta made in Italy because it has fewer additives. I also like whole wheat and brown rice pasta. Be sure the meats are not injected with broth or MSG. Avoid cold cuts. Most contain MSG in some form. There are so many fresh fruits and vegetables available right now. The thing to remember is to eat a lot of fresh whole foods and when you do cook anything, simmer or roast it on low to medium heat.
|Posted on Friday, July 17, 2009 - 1:00 pm: || |
I'm new to all of this, I was up until 3:30 am reading all of your honest helpful stories. I so appreciate you all. I feel really alone in this process, I have a lot of work ahead of me, and I really think this site will get me through what I know I need to do. THanks to each and everyone of you!
|Posted on Sunday, July 19, 2009 - 12:05 pm: || |
I'm glad you found this site so you don't have to feel alone. We are all still learning together but if you have a question we'll try to answer as best we can. Welcome.
|Posted on Wednesday, July 22, 2009 - 11:40 am: || |
Welcome to the board Casey! This board has been a fantastic resource for me. When I first found this board a few years ago, I spent months reading through all the archives and taking notes. The information I have gathered from others here has been priceless.
Feel free to ask questions and jump in on the conversations.
Posted From: 22.214.171.124
|Posted on Tuesday, September 17, 2013 - 9:25 am: || |
Does everything need to be cooked on low to medium, or only certain foods? What about ovens and microwaves?
|Posted on Wednesday, September 18, 2013 - 7:16 am: || |
After bring to a rolling boil, I reduce heat to low-medium on everything. I cook stovetop, oven & convection oven. I only use the microwave for potatoes.....for no reason other than I don't like microwaves.
|Posted on Thursday, September 19, 2013 - 6:55 am: || |
Hydrolysis is the main problem in the kitchen. In the factory, heat and liquids are applied to many glutamate rich food sources, and this is what creates free glutamate, the form found in MSG that is readily absorbed by the lining of the mouth, esophagus, stomach, and finally, the bloodstream and organs. So if you are cooking a glutamate rich food in lots of liquid for a long time, especially with high heat, the glutamate present will be converted to free glutamate. Best to saute, fry, roast, or simmer for the least amount of time necessary.
|Posted on Thursday, September 19, 2013 - 5:10 pm: || |
Leftovers - I've noticed I'm not always lucky when heating foods the 2nd time. So there are many times I'll eat leftovers cold or at room temperature to avoid an MSG reaction. I haven't zeroed in on which foods activate the culprit the 2nd time around. Just knowing I was lucky the 1st time, I'm not willing to chance my luck the 2nd time.
|Posted on Friday, September 20, 2013 - 9:50 am: || |
I have seen ppl on other forums mention leftover proteins have extra histamine - just throwing that out as I don't know the specifics.
|Posted on Monday, September 23, 2013 - 9:35 am: || |
Sara, thanks for that vital info! It certainly helps me to know what & why.
|Posted on Wednesday, October 16, 2013 - 1:12 pm: || |
One thing you can do to help with the leftover issue is throw it in the freezer instead of the fridge. Freezing slows down most reactions.
|Hoofbeats in heav'n|
|Posted on Sunday, April 10, 2016 - 5:52 am: || |
Thank you all for the vital information. This is alot of the kind of thing i have been looking for.
This information should be in your book Debbie. I am thinking, if you get time, maybe a revised version that includes a whole section on just Cooking methods, so that it will be easy to locate. I do think i finally found something in there about a method for cooking sauces and puddings using milk. Thank you for including that. It wasnt in a place that made it as easy to find though. This could be included along with information found on this page in the forum, under a General Cooking Methods section.
I wrote all this with a smile, because i finally have some of the answers i have been seeking...i really appreciate the helpfulness. I hope someone finds my post.
|Posted on Friday, April 15, 2016 - 10:04 am: || |
As many chefs recommend, we remove from the refrigerator and set out on the counter all food that we intend to cook about 20 minutes to a half hour before cooking. Allowing food to get to room temperature not only means less intense heat to cook the food, but also more flavorful meals.
This is true for leftovers too. Sometimes I don't even bother to heat them up after they reach room temperature because I don't like overcooked meats or vegetables. Of course, we leave foods in containers or wrappers to prevent bacteria contamination during warming period.
|Hoofbeats in Heav'n|
|Posted on Tuesday, April 19, 2016 - 4:51 pm: || |
Interesting... I never heard that. Another "plan ahead" thing. I will want to try that, eventually. Im working on planning ahead more with meals and snacks, trying to develope that as a new habit.
I used to be all about the microwave, but i quit the microwave after reading on here somewhere that someone had trouble with food cooked in the microwave. After quitting the microwave, i began to sleep through the night for the first time in years. Might or might not be coincidence, but that's what happened.
Havent been able to find anything online to say what's bad about cooking food in the microwave, but i am going to keep NOT using it... Although, if i try it for a green, non starchy vegetable, it seems ok... Not much reason to do that usually, though.
Other plan aheads that i am working on.... Sitting butter out ahead of meal prep, so it gets a chance to warm up and become spreadable... And olive oil, to make it pourable... My mom puts the olive oil jar down in a bowl of warm water, but im wondering if it might degrade the oil if you keep doing that with the same bottle. So i am trying to remember to set it out before mealtimes, and put it away afterward.
But sometimes i dont need olive oil... Meal planning would help, i think, something we barely do around here. (Maybe a future goal to work on, after the leftover set out, and the butter and oil set out goals.)
I did make the olive oil/ butter blend in the recipe book, but left out the water and sugar, to make it taste more like land o lakes... (But not support gmos like land o lakes....) The recipe worked perfect, and if we forget to set out the butter, that's the answer! Spreadable straight out of the fridge!
Also, i have eaten some room temp, and even refridgerator- cold food several times since learning about msg, but, it was not for such an admirable reason... I was just too hungry to wait!
|Posted on Thursday, April 21, 2016 - 7:42 am: || |
When my wife and I were still working, we would spend our Sundays cooking healthy meals and portioning them out for lunches and dinners for the upcoming week. It really made a difference because we used to commute four hours a day and rarely had time to make meals from scratch during the week.
In fact that was the main reason I discovered my reaction to MSG. My wife used to make a lot of Tuna Helper, Hamburger Helper, and many times fast food was an alternative due to the lack of time. But once we made the connection, we started cooking healthier.
|Posted on Thursday, April 21, 2016 - 1:51 pm: || |
We make healthy smoothies for meal substitutes now and then. I buy lots of frozen bagged fruits and berries, usually organic, at Costco, and pour a few bags into a large bowl adding some fruits I have frozen, too. I toss together and then fill a quart freezer bag 2/3 full. Then I toss in rinsed organic canned black or kidney beans, cashews (raw, rinsed and roasted at 350 for 10 minutes or so), and some organic oatmeal. Then I freeze. When we want to make a smoothie, I remove a bag and let it stand to defrost a little. Stevia and spinach or kale can be added. I have added carrots and canned pumpkin....a little salt is good. One of my favorites is a blend of fresh or frozen organic bananas, pumpkin, and apple (opt.), pumpkin pie spice, stevia or maple syrup, vanilla....pumpkin pie in a shake. I use almond milk or cashew milk that I make. To store canned pumpkin, I put 1/4 cup dollops of it onto a cookie sheet, freeze, then place into quart or gallons bags and store in freezer.
|Posted on Saturday, May 07, 2016 - 12:43 am: || |
Tom, how long would you say would be enough time to sit out some leftovers for one person? Like some cut up meat peices, and some rice, and some cut up cooked vegetables, for instance. I'm trying to make baby steps to change, i guess.
My mom is the main cook, ( i am very inexperienced) so she's gotta change too... Wow. If they'd just only not poison our food! She has been the main grocery shopper, too,but i am starting to get more involved with that. I have to. We just spent all afternoon and evening shopping today at 2 different healthfood stores together.
Deb A, those smoothies sound Interesting and like something i would love to try. I like the fact that there are black beans in there...for protein. I would never have thought to put that in a smoothie. But i guess it must work!
I gotta go buy a blender so i can make these.( ours died.)
I have been contemplating making homemade almond milk... But haven't quite got there yet. I did buy the cheesecloth, already however! I gotta get some more raw almonds...( i assume roasted wont make good milk?) then all i need to add is time and energy.
I will probably make the bean/ fruit /cashew /oatmeal one first. The thought brings a smile to my face. If i would have had that instead of the organic (but box mix) pudding i had for dessert this evening, i might not be up right now, but sleeping soundly.
Thanks to both of you for your tips and ideas.
It was weird... I thought i didnt react to the pudding...i felt great... But then i couldnt sleep. So, i guess i reacted to it. Had organic cornstarch, cocoa powder ( caffeine?? I eat dark chocolate things all the time though... Never bothered me.) And of course cooked milk...sadly. ( though, we reduced it to a simmer as soon as it hit boil. Maybe still too hot?? Simmered about a minute maybe.)
oh, and an egg yolk was added, as an option. Is an egg yolk high in bound glutamate? Or does it just have a little.
Something brought pudding to my mind...then i felt like i had to have it...so warm and smooth and relaxing ( i thought) before bed. I know there are pudding recipies in the book, but it was late, and i still had this mix from prior to my " enlightenment" about msg.
I just drank some Yogi detox tea... I think it helps the msg go away. ( plain flavor only, on the tea). hopefully this will be last thing needed to fall asleep tonight. ( darn the pudding craving just before bed)
Thank you so much.
|Posted on Sunday, May 08, 2016 - 7:37 am: || |
I leave leftovers out till they are not cool to the touch. Meat I will eat at room temperature. Vegetables & potatoes I will microwave for about 20 seconds since they usually don't reach room temp in the middle and since the microwave cooks from the center out.
I have a theory on your pudding and it centers on milk production. Most store bought milk is pasteurized and then processed further to remove the cream (fat). It is easier for the fat to be added back into the product at the levels milk is sold at (eg. skim, 1% or 2%). Regretfully, the processes to remove the fat may involve a process similar to hydrolysis which we know causes the release of free glutamate.
I personally do not drink milk and thus cannot say for sure if the theory above would cause a reaction in a MSG sensitive individual.
I highly recommend besides this site and Debby's book using Carol Hoernlein's website at msgtruth.org when you are researching foods that might contain natural glutamate or processed glutamate. In fact an excerpt from her site seems to agree with my theory, "Look for plain Pasteurized whole milk to put in your plain coffee and avoid low fat and non-fat milk - because low fat dairy products usually have dried, high-free glutamate, non-fat dried milk added to boost the protein content."
I'd be interested to know your age. I didn't make the connection to MSG and my A-Fib until I was 48. But thinking back, the internet was in its infancy and searching for information did not have the efficiency that is there today with Google and other search engines.
|Posted on Wednesday, May 11, 2016 - 2:46 pm: || |
Hello Hoofbeats, I will second Tom and refer you to Deb's book. I now buy only pasturized whole milk, (not ultra-pasturized) and can drink that with no problems. But I did learn that I react anytime milk is heated. It took Deb's book for me to figure that one, I am really grateful for her hot chocolate recipe. But not everyone is that sensitive, it may have been something in the mix. ? I've learned that organic, natural, kosher, etc., don't mean msg-free.
It sounds like you are on the path to feeling better. It is very discouraging at times. Keeping a food journal is tedious, but it's a big help in figuring out what you react to. Most people start with the obvious, MSG on a label, then research the find the 'hidden' MSG, then progress to specific sensitivities. I jokingly told my hub that I should search this site first before I eat a bite of anything. I always come back here when I'm reacting to something I didn't think of - sea salt, beans, pureed tomatoes.