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"Help! I Have a Question"

Battling the MSG Myth » "Help! I Have a Question"  

  Thread Last Poster Posts Pages Last Post
Many thankscheezeweeze26 11-21-11  9:35 pm
MedicinesAdaLovelace24 1-23-13  2:19 pm
Protein powderAnonymous8-11-15  7:33 am
Pressure CookersDeb A.5-26-16  6:26 am
Taurine & Magnesiumali22 12-09-12  3:21 am
New way of cooking and eatingali27 10-24-11  7:06 am
Bad reaction after eating!James D.8-19-11  11:34 am
What do you take instead of Mylanta?????pyroluriac3-03-12  10:31 am
Anyone have a reaction to non-organic brown rice?SistineKid5-10-13  3:46 pm
Help! BAD reaction and am not sure why!Di54 1-12-13  4:31 am
Soy Milk - MSG?anonymous9-13-10  2:48 pm
Feeling very overwhelmedF2-14-12  9:15 pm
Foods natural in Glutamate??LisaS7-26-12  4:44 am
Debs BookAnonymous3-23-09  6:56 pm
Does lemon juice make glutamate of anykind?Hoofbeats in Heav'n4-10-16  6:06 am
What is evaporated cane juice?Mariann11 4-06-10  3:45 pm
OilsKim3-11-11  8:02 am
Spirulina / green drinksHoofbeats in heav'n4-08-16  7:46 am
Are brown rice and wheat pasta natural sources of glutamate?James D.8-19-11  11:40 am
Mouth Soressaljo7-14-10  3:54 pm
CoQ10Deb A.5-06-09  9:08 am
Thyroid disfunctionLisaS6-13-12  6:19 am
Flu ShotJerry Story5-12-09  12:09 am
Confused on CheeseDi9-02-09  2:37 pm
Vitamin ToxicityDi7-23-09  5:39 am
Does Malted Barley Flour = MSG?bobby10-30-11  5:59 pm
Shampoo?Deb A.2-02-09  9:55 am
Toothpastesandyj13 7-21-15  4:03 am
MultivitaminsDi8-05-10  6:44 am
ChocolateLisaS33 3-05-13  2:04 pm
L-Glutamine? lauralight197221 2-29-12  6:04 pm
Lentils, Dried Beans, Nuts, Fresh Tomatoes & Cooking MeatLee20 5-11-16  2:46 pm
How long will this take?EmilyS11-16-09  4:27 pm
MACA ROOT POWDERstephaniesherie2-29-12  6:51 am
QuinoiaMelinda1-18-09  7:11 pm
Marijuana effects on migraines?kristy3-14-09  2:16 pm
Is it possible to have a reaction by "smell"?Melinda10 3-07-09  8:09 pm
Using different grainsEmilyS10 3-10-09  2:22 pm
Betaine HCL & MSGAnonymous11-14-10  8:36 pm
Tri-Salts QuestionMelinda3-21-09  2:00 pm
Bee Pollen & MSGMelinda6-19-09  7:33 pm
Stevia compound--questionguruofmsg4-07-09  11:43 pm
Outgrown?Dianne4-08-09  4:07 pm
Soap that does not contain citric acidDeb A.6-22-09  2:07 pm
Powdered Calcium - Resources?carolh12 5-10-10  10:12 am
What's the best way to explain MSG to someone skeptic who has MS?Five10-22-09  4:22 pm
Living in a Dorm/Sorority for my daughter, please help!Deb A.4-21-09  4:15 pm
Coffee SinglesAnonymous4-19-09  8:39 pm
Scientific StudiesDianne4-23-09  8:35 am
Tomatillos? I want to make Pork Chile Verde from Deb's book...kristy4-24-09  10:09 pm
Any suggestions for dessert w/o wheat, eggs, dairy?Faith10 7-13-09  8:42 am
Milk for making yogurt?kristy12 5-18-09  7:38 pm
Organic sausagesDel5-12-09  7:29 am
Need a little reassurance....cathy21811 6-14-09  8:55 pm
CASTOR BEAN OILMelinda5-16-09  8:07 pm
Nature's Gate Sunscreen Fragance Freebo'nana11 7-08-10  4:18 pm
Thoughts on organic foods?kristy7-16-09  8:11 am
What can I take that will help counteract msg attacks and not cause...Anonymous10-23-09  5:18 am
Dandruff ShampooFive10-22-09  3:35 pm
Hypoglycemia MedicineAnonymous10 6-15-09  10:36 am
What is Sal Butter and is it safe?Melinda6-14-09  8:19 pm
I need to find a good multivitaminAnonymous7-08-09  8:29 am
Red Jacket Orchards Apple JuiceJennifer6-24-09  8:20 am
Tuna that is safe.sara19 2-28-13  7:30 pm
IV Vitamin Therapy - anyone tried this?Melinda12-23-14  11:46 am
Tomato sauce, that is safeFaith7-13-09  8:30 am
Shave cream that's safeFaith7-13-09  8:44 am
CornLinda7-16-09  8:15 pm
Is there a place where I can get coq10 for less then $35?Deb A.10 7-15-09  9:39 am
Brewers YeastDeb A.7-15-09  3:14 pm
Does this sound good?Anonymous7-19-09  3:39 pm
Confused on Whole Foods & Sources Deb A.10 7-16-09  7:04 pm
Naturipe strawberries Di7-15-10  5:53 pm
Acne cream Anonymous17 8-23-09  12:39 pm
Dr. Bronner Soup: Citric acidkristy7-12-10  5:28 pm
SAFE DOG FOODDi7-28-09  11:20 am
Can ginger help with attacks?Melinda8-12-09  7:20 pm
Are bolthouse carrots safe?Nana7-11-10  1:01 pm
Please forgive my idiotic question:Jerry Story8-02-09  2:35 pm
Toxic Level?Zoomer32 7-27-10  10:55 pm
Maple Donuts in PAAnonymous8-06-09  5:34 pm
Eye drops that do not contain harmful chemicalsDi8-23-09  3:02 pm
Anyone know if this product is ok?EmilyS8-08-09  7:52 pm
Tetanus Ingredients - how safe?Lisa Marie8-18-09  11:31 pm
CoQ10 dosingZoomer14 8-20-09  2:10 pm
New to board - question about pasta and fruit - Help PleaseDeb A.8-24-09  3:09 pm
Is hemp protein powder ok?kristy8-17-09  8:15 pm
Are sesame and poppy seeds safe and are bagels from Mars safe?Roy Piwovar8-21-09  6:45 pm
Good Peanut Butter BrandsPat22 8-05-10  8:55 am
Good baking chocolateAnonymous8-24-09  5:27 pm
Citric Acid from tomatoesDi9-15-09  5:10 am
Tooth Paste with no crapsHoofbeats in heavn13 4-08-16  9:43 am
What do you guys do if you have to goto the hospital?guruofmsg8-31-09  10:28 pm
Nordic naturals liquid cod liver oilkristy18 10-18-09  4:56 am
Smoked porkDeb A.10 10-06-11  5:45 pm
How long does the MSG reaction last?ali56 11-09-11  10:46 pm
Chewing gum, and tortillas...any msg free?Mariann17 6-26-12  5:32 pm
Internal tremor...anyone?Pam9-24-09  2:40 pm
IMAGINE brand Organic SoupsDeb A.10-15-09  7:38 am
Snofrisk Speadable CheeseHoofbeats in Heav'n4-08-16  6:57 am
Old Wessex Oat BranAnonymous10-09-09  5:32 pm
Iodine Saltkristy10-17-09  4:06 pm
VCaps ok?Mariann13 1-25-10  6:07 pm
Fast food, in a pinch . . .Anonymous15 6-01-11  12:03 am
Irreversible MSG sensitivity?Anonymous10-29-09  9:24 pm
Database of Free Glutamic Acid Food ContentEmilyS10-15-09  3:28 pm
Sauna it out of you . . LisaS10-28-09  5:42 pm
KozyShack pudding & haagen dazs ice cream?LisaS10-28-09  5:43 pm
CRP & MSG?Dutchbabiesx26-10-13  7:43 am
The "Eyes" have it . . .Kaye10-16-09  9:04 am
Convincing other to consider MSG or food allergies . . . Janet10-18-09  9:44 pm
Liquid Fish Oil?MikeS10-29-09  8:58 am
Probiotics . . .AdaLovelace23 8-01-12  6:13 pm
MSG: like a communist under every bed?kristy10-18-09  5:27 am
Pick your poison: Which is least terrible:LisaS10-28-09  6:15 pm
Broccoli cooked to MUSH & Glutamic AcidLisaS10-28-09  6:17 pm
Noodle on this . . .Deb A.11-10-10  4:05 pm
"Always Contains" vs. "high in free glutamic acid"DebA.12 11-15-10  11:40 am
Is use of Auxigro growing?Di21 5-04-10  2:32 pm
Greek Yogurt: It's greek to me!kristy10-24-09  7:01 pm
Cumulative / Delayed response . . .MikeS10-29-09  9:16 am
How much protein, carbs & fat?MikeS10-24-09  1:15 pm
Farmed Salmon & "Fish Emulsion"bobby8-30-11  12:01 pm
Rotation vs. Elimination . . .kristy10-23-09  1:36 am
Chip, Chip Away!EmilyS10-23-09  4:52 pm
Migraine & Magnesium & MSG:MikeS10-23-09  11:31 am
Should Kamut be kapput for me?MikeS10-25-09  4:15 pm
Are over-ripe bananas safe?Mariann10-25-09  9:39 am
Conditioner recommendationsShawn C10-24-09  4:43 pm
Why aren't celacs sensitive to msg?Jennifer10-26-09  1:00 pm
Anyone using Vitamin D supplements?EmilyS10-27-09  11:06 am
Wet / Dry Aged BeefMikeS10 12-21-09  6:00 pm
Safe eye wash/scrub?MikeS10-29-09  9:17 am
Gonna give this a try and need some help.MikeS28 11-15-09  3:38 pm
Magnesium Supplements?MikeS10 10-30-09  6:14 pm
Best boooze at Piano Bar?MikeS10-29-09  9:24 am
Hormel's Dinty Moore Beef Stewkristy10-30-09  2:10 am
MSG: scapegoat or root of all evil?EmilyS16 11-06-09  12:00 pm
Finally, big food list with Glutatmic Acid !!!!MikeS10-30-09  3:22 am
Amy's Mac & Cheese...too good to be true?Roy Piwovar4-08-16  6:10 am
Water filtersLisaS10-29-09  8:21 pm
Stearic acidMikeS10-31-09  6:47 am
Want magnesium but NOT calciumAnonymous12 11-05-09  4:16 pm
Parmesan reggiano from italyDi10-31-09  3:14 pm
Non-Fat Milk worse than cream & Skim Milk?MikeS10-31-09  3:20 pm
Salt Substitutes . . .MikeS10-31-09  3:24 pm
Is Splenda better than NutraSweet?Mariann12 12-09-09  4:30 pm
Green Machine Naked JuiceMikeS10 12-02-09  2:47 am
MSG challenge with no obvious bad effect . . .Deb A.29 11-22-09  4:16 pm
Mag Orotate: On empty stomache or with food?MikeS11-23-09  12:53 pm
Gilbert's Syndromekristy19 10-17-10  7:41 am
Stevia + Inulin packets OK???MikeS12 12-02-09  8:54 am
What's a safe pick-me-up choc/caffeine alternative?Jerry Story1-13-11  12:14 pm
"Ocular Rosacea" and MSG???Anonymous13 1-23-10  9:42 pm
Things to which some are sensitive: Nitrates, sulfides, amines, sa...MikeS21 2-05-10  3:23 am
"Back" to reality . . .MikeS12-13-09  6:12 am
More likely to catch a cold?MikeS12-13-09  6:52 am
Safe cold remedies ??MikeS18 12-23-09  3:27 pm
White Rice OK? (any brands?) Boxed or plastic bag?kristy28 12-30-09  9:18 pm
LotionsJudith12-22-09  6:16 pm
Bananas ok?Mariann12-19-09  12:43 pm
Question for Rash Folks . . .MikeS12-16-09  2:02 pm
Rapid Rise Yeast REALLY worse than regular yeast?Mariann14 12-25-09  5:44 pm
Vote: Worst of the Worst:EmilyS12-21-09  8:43 am
Garlic vs. MSG?Deb A.17 12-27-09  8:18 am
Sulfite Sensitivity anyone?Pat57 3-27-13  11:26 pm
Need to rinse White Rice (un-enriched)????MikeS12-21-09  6:10 am
Slow to start, Slow to stopMarnie B.12-26-09  9:41 am
Sulfites, sulfite oxidase and molybdenum MikeS12-28-09  3:17 am
Grapefruit seed extract and med interaction?kristy12-30-09  9:09 pm
Is Glycine ok?kristy12-25-09  6:24 pm
Slow Cooker (Crock Pot) Pinto Beans Safely Shannon2-07-10  4:28 pm
Happy Holidays !!!!Deb A.12-27-09  8:30 am
Great sulfite support group!MikeS12-27-09  10:40 am
MSG challange today!Deb A.16 2-17-11  9:15 am
Happy New Year Everyone!MikeS12-31-09  2:56 pm
MSG Documentary Zoomer1-15-10  10:47 am
Tri-SaltsJames D.1-19-10  3:28 pm
COQ10 versus HAWTHORN BERRYMelinda2-05-10  2:31 am
QuestionMariann18 2-09-10  9:05 am
Please help me!sara122 7-03-12  9:29 am
The Master Cleanse/Lemonade DietCheryl31 7-07-13  6:17 pm
Toothpaste, soaps, etcRoy Piwovar43 2-01-15  3:28 am
Probiotic adviceDeb A.4-06-10  7:07 am
To the Menopausal Ladies - Tried Amberen?Melinda4-08-10  7:30 pm
I need some advice please.ali4-18-10  5:39 am
Are there any "safe" brands of readymade chicken broth?Deb A.32 5-19-10  9:22 am
Does anyone know about (Defatted) Coconut Flour?Anonymous30 9-09-13  5:55 am
Tartaric Acidcarolh24 5-09-10  11:31 am
Tofu & Calcium SulphateDeb A.19 5-21-10  1:16 pm
Baker's ammoniaJudith5-20-10  12:13 pm
Gluten free bread with flavorali6-07-10  12:39 am
Malted Barley Flour in Milk Bone dog treatskristy6-16-10  10:04 pm
Fish gel capsuleali6-26-10  3:52 am
Hair dyecheryla26 2-01-11  1:52 pm
Question for Royali15 7-12-10  8:19 am
Not remembering dreams any more?Zoomer8-13-10  11:02 pm
Brothkristy10-17-10  7:44 am
Thyroid question....Duchess10-30-10  8:41 am
Supplement for Protein Digestionkristy11-25-10  6:06 am
Pea proteinRoy Piwovar11-15-10  2:03 pm
Sunflower Lecithin vs. Soy LecithinRoy Piwovar11-17-10  6:54 am
Mincepiesali11-30-10  8:32 am
Ingredients in Supplements as Excitotoxic TriggersEmilyS12-04-10  5:52 pm
Just need some opinions...evelyn11 12-07-10  8:43 pm
Question for the scientists on the board...Pat25 10-28-12  9:57 pm
I'm moving to Seoul, South Koreasara17 7-20-11  6:11 pm
...about Organic India Tulsi Teakristy2-01-11  11:55 am
What about Brown Sugar?????shelia18 1-31-11  5:20 pm
The chemistry side of MSG Deb A.2-02-11  12:27 pm
Watch the orange juice?!?bo'nana2-02-11  12:44 pm
D-RiboseDeb A.1-23-12  12:16 pm
I am confused - chicken sara2-05-11  2:48 pm
How do i find the older posts? Did i miss something important? EEK!!bo'nana2-14-11  11:23 am
Yikes! Sweet Chili Sauce from Trader Joe's?kristy15 2-16-11  3:25 pm
English Cucumber?kristy14 3-12-11  10:12 am
Dry Mouth Relief Ideas?sara3-19-11  4:28 pm
Staying strongbo'nana13 3-24-11  10:00 pm
Newbie needs helpStacey16 3-26-11  9:45 pm
Catelli or Meyers meat reaction?bo'nana16 6-22-11  8:35 am
Confused Page LayoutStacey4-03-11  5:21 pm
Coconut products ok? (milk, oil, cream)EmilyS4-04-11  6:49 pm
Sunflower Seed Butter -- problematic?ali13 4-26-11  12:00 am
Vinegar on the Test DietJennifer25 4-15-13  8:52 am
Please help me ask the correct questionsbo'nana10 6-10-11  7:34 pm
Ugh!!!EmilyS29 7-08-11  5:20 pm
Frustrated and Need Help!LisaS11 8-01-12  7:05 pm
Fresh rinse Roy Piwovar8-30-11  1:00 pm
Baby ForumlaAdaLovelace10-10-11  8:05 pm
Any safe beef broths?EmilyS18 12-01-11  5:05 pm
New to this/have questionsRoy Piwovar14 12-31-11  10:23 pm
Is Glutamine also neurotoxic?Deb A.12-19-11  8:52 am
12% Solution in Packed Meatsevelyn1-07-12  2:11 pm
How to see only updated posts?LisaS1-28-12  12:26 pm
Silk almond milkAnonymous12 10-27-15  5:08 am
I'm baaacckkk sara23 5-27-12  8:54 am
Alpha lipoic acidDi3-06-12  4:44 pm
AspirinRoy Piwovar19 7-28-13  9:58 am
Protein PowderLisaS32 4-26-12  9:03 pm
Traveling Abroad, advice?AdaLovelace44 3-31-13  12:18 pm
Alcohol/Wine interacts with FGA?Di4-29-12  2:33 pm
Flushing/detoxingevelyn12 5-07-12  4:55 pm
Frozen FishSistineKid17 7-17-13  1:56 pm
Magnesium Supplement Help!SistineKid19 5-10-13  3:48 pm
Talking with your family MDDutchbabiesx29-28-12  7:15 am
Iron SupplementsLisaS5-29-12  9:05 am
Cooking methodsLisaS19 10-16-13  1:13 pm
Steaming meatAdaLovelace18 9-10-12  7:28 pm
Spices with a Parenthetical List Included...?AdaLovelace9-17-12  1:27 am
Over the counter medsLisaS10-17-12  7:10 am
Rice dextrin?Roy Piwovar17 10-16-12  2:05 am
Hi, I'm back...Has anybody "healed" themselves or is...smDeb A.12-03-12  10:35 pm
Cheek numbness a symptom??Debbey12-20-12  2:34 pm
ErythritolLisaS1-29-13  8:18 pm
Looking for a safe multivitaminLisaS3-05-13  2:13 pm
Finding a CheeseDutchbabiesx224 5-02-13  5:44 pm
Rapeseed OilLisaS5-01-13  7:04 am
Glutamate in Shampooali12 5-25-13  1:22 pm
Odwalla Juices?Dutchbabiesx25-02-13  5:46 pm
Ham ok?LisaS5-20-13  7:34 am
MSG & IBSali5-25-13  1:04 pm
Do I have MSG Sensitivity?Tom Fernstrom5-25-13  9:45 am
Glutamate Smells and Fragrance Difficultiesali6-05-13  9:38 am
Anyone tried e-cigs? Which do you use?Jennifer6-18-13  6:59 pm
Could I have permanent brain damage? Long lasting cheese puff head...AdaLovelace12 6-24-13  12:07 am
How long before symptoms show up?EmilyS11 6-28-13  12:01 pm
Question about Slow Cookers/Crock PotsAdaLovelace7-14-13  9:25 pm
Toothpaste and RinsesDeb A.9-19-13  7:04 am
Eating Out in MexicoLisaS10-20-13  4:11 pm
Please help Deb or Anyone else AdaLovelace18 1-10-14  10:41 pm
Hair Mineral AnalysisLisaS2-05-14  8:27 pm
Citric acid and enzymesDeb A.3-04-14  4:04 pm
Please helpJacoblumpkin2-28-14  7:42 pm
Fancy chinese restaurant gives mixed answers about having MSGAdaLovelace6-09-14  6:29 pm
Anyone reacted to Matcha Green Tea? anon8-12-14  3:03 pm
Bone broth?anonymous 9-09-14  8:58 am
Spices and powdered garlic/onionanonymous9-12-14  2:32 pm
Severe leaky gut and now intolerant to glutamine HELP PLEASELee10-27-14  2:56 am
Coconut AminosAdaLovelace1-06-15  12:02 pm
Low Tyramine and MSG Free DietLee3-30-15  2:30 am
SweetenersRoy Piwovar11-20-15  1:37 am
Corn tortillas: any safe ones?Hoofbeats in heav'n4-10-16  6:58 am
Avoiding MSG on Diverticulitis diet? Deb A.34 2-02-17  5:25 pm
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Author Message
EmilyS
Unregistered guest
Posted on Saturday, January 24, 2009 - 5:43 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Deb,

In a post back in 2007 you mentioned you sometimes add vitamin C in the pure form to your bread loaves. Do you happen to remember where you buy the pure form (I haven't been able to find some and its so comforting to try a brand that you personally have found safe)? :-)
Deb A.
Unregistered guest
Posted on Monday, January 26, 2009 - 11:30 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I ordered a pure crystalline form of vitamin C from www.needs.com. But I am at work right now, and can't remember the brand. I can check later.
EmilyS
Unregistered guest
Posted on Monday, January 26, 2009 - 7:37 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

It looks like they have several brands, if you are able to check your brand, that would be great! Thanks!
Dianne
Unregistered guest
Posted on Wednesday, January 28, 2009 - 11:28 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I love this OCA quote of the Week:

"I'm a lunatic farmer, that's my new catch phrase. I have a Ph.D. That stands for Post Hole Digger. Today we only need to buy toilet paper and Kleenex, everything else we make here. The only reason the framers of the Bill of Rights did not include freedom of food choice along with the right to bear arms, worship and speech was that they couldn't conceive of the day when food would have to have a USDA sticker on it."
penny
Unregistered guest
Posted on Wednesday, January 28, 2009 - 9:13 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I have to have some dental work done. Can anyone tell me if they have reacted after having ARESTIN antibiotic on their gums after a deep cleaning? I also have to have a filling replaced. I am very nervous about having any meds injected.
Roy Piwovar
Unregistered guest
Posted on Thursday, January 29, 2009 - 2:49 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

penny,

I've taken antibiotics for dental procedures, but never ARRESTIN. The only antibiotics that give me a bad reaction are quinolones, and Arrestin isn't one. If you react to any antibiotics related to Arrestin, I'd avoid it as well.

http://www.arestin.com/about-arestin.jsp
penny
Unregistered guest
Posted on Thursday, January 29, 2009 - 3:18 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thank you Roy. Have you had any problems with the numbing meds they use for fillings/crowns? The dentist said that the arestin may give people a problem if they react to tetricycline? Thanks again for the link :-)
Jennifer
Unregistered guest
Posted on Thursday, January 29, 2009 - 9:16 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I've not had to have antibiotics, so I can't offer an opinion there. However, I'm quite reactive to sulfites. Many anesthetics have epinephrine added, which slows down the blood flow and makes it last longer. However, epinephrine is pretty much *always* preserved with sulfites. I have to tell the dentists NO EPINEPHRINE! It's not been a problem, and I've not had to get a repeat injection because it wore off too quickly, but that could be a possibility.

Jennifer
Roy Piwovar
Unregistered guest
Posted on Thursday, January 29, 2009 - 2:31 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

penny,

The only problems I've had with the numbing meds is the pain of the injections themselves. I have them give me the first injection, then wait until it's started to take effect before giving me the rest.
penny
Unregistered guest
Posted on Thursday, January 29, 2009 - 5:43 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thank you for sharing your experiences. I am very nervous as I haven't had any medical procedures since I started having reactions
EmilyS
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Posted on Friday, February 13, 2009 - 6:49 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Deb, have you had a chance to check which pure form of vitamin C you are able to use? There are a few to choose from and I'd prefer to order a brand that works well for you. Thank you!
Anonymous
 
Posted From: 72.47.36.49
Posted on Friday, February 13, 2009 - 7:05 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi everybody, I have fibromyalgia & recently a nutritionalist put me on IntestiNew which has a suspicious ingredient that I wonder about;
L-Glutamine 5,000 mg. Is this something I need to discontinue since I am so MSG & Sulfite sensitive? Thanks
Jennifer
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Posted on Friday, February 13, 2009 - 7:46 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I wouldn't take it - basically, you can think of glutamine as the storage form of glutamate in the brain. Glutamine can easily be converted to glutamate, and vice-versa.

Besides, what else in in the product? Glutamine can be used for people with IBD or other severe intestinal problems, but as far as I know that's the only time it may be helpful.

Did it make any difference in your pain levels?

Jennifer
Anonymous
 
Posted From: 72.47.36.49
Posted on Friday, February 13, 2009 - 8:38 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks Jennifer, actually I started following Doug Kaughman's anti-fungal diet & using the natural over-the counter anti-fungals & taking probiotics, among other supplements. Many times it is said that fibro is caused by fungus & leaky gut, so the L-glutamine (free form) was for the gut treatment. I am so confused, I have flu-like symptoms, but they say that I could be having the hexiheimer (spelling?) die off of fungus that many people experience. I am trying to discern if it is the msg reaction or the fungal die off. I just know that this experience is very depressing. I am tempted to continue with supplements just to see if indeed it is the die-off of fungus that is causing my woes. I am retired so I can hole up for several days if need be. I so desire to get well!!
Deb A.
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Posted on Friday, February 13, 2009 - 9:44 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

EmilyS, I use Now brand vitamin C...powdered. I am so sorry I didn't see your question till now. On another note, I made your skillet bread last night and it was just wonderful.. I made it with hard white wheat flour that we ground (got a grinder for Christmas). I used watered down whole organic milk. I added a t. of sugar, just to offset the whole wheat flavor that sometimes dominates. My husband thanks you, too. The buttery, crunchy bottom crust was such a surprise and the chewy, soft texture of the bread was so nice. He took the leftovers to work and left me none! But it is so easy to make..it will be a regular from now on. :-)
EmilyS
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Posted on Friday, February 13, 2009 - 10:46 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks Deb! I just ordered a bottle of vitamin C myself, I can't wait to try it out!

I'm thrilled you liked the skillet bread- it's so nice having a bread that is so quick (however leftovers the next day aren't very good so you didn't miss out on anything today). :-) Good idea to add some sugar to offset the whole wheat taste.

What are your thoughts on bottled lemon juice? I avoid anything bottled or packaged as much as possible but I'm wondering if this is safe (I'm not sensitive to sulfites).

I found a 100% whole wheat bread recipe that is very, very fast (skips the first rise and goes from the mixing bowl right to the bread pans) but it calls for bottled lemon juice.

I'm teaching a very large group of people how to make whole wheat bread and would like to use this recipe because it is so easy for a beginner.

I didn't react to the first loaf I made but I'm wondering if its okay to use bottled lemon juice. . . Any thoughts would be appreciated.
Deb A.
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Posted on Friday, February 13, 2009 - 11:02 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Emily. Since I do react to sulfites, I buy Santa Cruz organic bottled lemon juice or juice my own. My reamer is on hand all the time, since we love a little lemon in our ice water. If you are not reactive, you should be fine with the bottled. One word of caution. I was not always sulfite reactive..it developed over time as my reactions to MSG escalated. As for the leftovers, my husband said he heated the bread up in the microwave at work and spread it with a little strawberry jam...said it was great! Would you share your bread recipe with us???
EmilyS
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Posted on Friday, February 13, 2009 - 12:38 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks for the word of caution. My reaction to msg has slowly increased over the past 11 years. I'll be sure to keep my sulfite intake low to help slow down the process. I'll try the Santa Cruz lemon juice and freeze some freshly squeezed lemon juice as well.

I've only made the fast bread recipe twice. I'll make it a few more times to make sure its a keeper, then I'll post the recipe. It's not my all time favorite loaf of bread, but the speed and ease makes up for the flavor when you need some quick bread.

Glad to hear the bread heated up well for your husband. :-)
Jennifer
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Posted on Friday, February 13, 2009 - 9:26 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Anonymous,

I don't think _I've had a herx(sp?) reaction, so you should take this with a grain of salt (or maybe a teaspoon) -

But if my understanding is even halfway right, stopping the treatment will make you feel better (not that you felt all that good to begin with). Not only that, but you crave the things that are bad for you (you don't crave broccoli do you?). That's just my guess. I know someone with a pretty awesome website (OK I like animals, including reptiles) that touches upon chronic illness:
http://www.anapsid.org/lyme/herx.html

I took glutamine for a little while before I had a Clue, and it didn't do a THING for me. It may have made things worse, but I was pretty bad off at the time anyway. Though I didn't have IBD or problems related to that.

As for lemon juice, I live in (somewhat sunny) CA, and I know a few people with trees. Good thing, because store bought lemons are expensive. I'm terribly afraid of sulfites so I haven't entertained bottled lemon juice for a few years.

Deb, do you think you might have always been sensitive to MSG? I'm fairly sure I could have sulfited items when I was a kid, but I do remember always being spaced out and loopy after my mom threw some sort of party, like a birthday. I ended up thinking I was anti-social and was "coming down" from too much interaction. It was more likely the party food.

Jennifer
sara b
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Posted on Tuesday, March 03, 2009 - 12:23 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I need help. I haven't been able to get rid of all my symptoms. I was reacting to just about everything and I really needed to clear out my system and start again. I was even reacting to rice (which I may have overcooked. Maybe i should undercook it). I have been on water for four days now (this is the fourth day) and I will be meeting with a dietician tomorrow. I am still having heartburn. I realized yesterday that the ibuprofen that I have been relying on has corn starch which bothers me, so I have eliminated that as of yesterday. I can't believe I missed that for so long. Now I think I am reacting to water. I don't know. I have eliminated all vitamins, supplements for about a few months now. I just eliminated the ibuprofen yesterday and the only thing I have left to eliminate is my prozac. I have a call into the pharmacist for the inactive ingredients. I am afraid to eliminate that because I get really weird withdrawal symptoms. Every time I drink water, though, I get the acid reflux again, a slight headache and jaw tension. I have an anderson water system which uses sodium, but there is a sink adapter where we get our drinking and cooking water from that eliminates the sodium, or it is supposed to. Is there any way to check this sodium levels in water? Also, when I thought I might be reacting to the water, I had my husband go out and get distilled water to see if that might be better, but I still ended up getting a heartburn feeling within 8ounces. Any ideas? Does anyone know of any pain releivers that don't have corn starch or citric acid or anything else on the "list"? Also, it's hard to find heartburn medication that doesn't have culprits. What I really don't understand is why, at this point, water is creating this reflix acid thing still. One of my symptoms has always been acid reflux, but I wouldn't think water would be triggering it at this point. Help.
Jennifer
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Posted on Tuesday, March 03, 2009 - 2:56 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I've read somewhere that reflux could be the body's attempt to compensate for too little acid, to it "turns up the thermostat" so to speak. I believe I got this information from mercola.com - might be worth signing up (it's free and I don't get emails not related to the website) and search for acid reflux.

I know of other people that are very sensitive to the kinds of water they drink. Makes for a lot of fun traveling on the airlines, even with a doctor's note. Perhaps the distilled water has plastic compounds leached into it from the bottle? I don't think I've seen water in glass containers for about 15 years now -

Jennifer
sara b
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Posted on Wednesday, March 04, 2009 - 11:41 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks Jennifer, I get Mercola stuff all the time, signed up a long time ago. I'll look it up on there. Thanks...Sometimes I forget what some of my resources are. Once I ate, it lessened, but isn't great. I just used to take acid pills every day and tums when I needed to. I just can't do that to myself anymore. I think the MSG has been a long standing toxin in my system and created havoc. Even brown rice is giving me a headache and causing some trouble with my breathing. I'm trying apple cider vinegar (Bragg's) and Aloe Vera Juice with no additives or preservatives. Thanks again! Sara
Bill S
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Posted on Wednesday, March 04, 2009 - 1:28 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Sara b, that must be pretty scary, having problems with even water! That's not good. I'd recommend seeing a doctor about that. But we all know what they push.

If you're reacting to something, like the rice. Stop eating it. I also have problems with rice. I don't know why. It could be mold. It could simply be harder to digest.

Are you on city water or well water? Where I live, pure well water is sent to the cold side of the kitchen sink. Everything else is softened.

Did you have the reflux before you started the prozac? I wonder if the fluoride in it is hurting your stomach. I have heard the neuroleptics can cause this. The SSRI's probably do too.

Does anybody know any safe digestive enzymes? I don't think anyone has posted much about this. This could be useful to you. I don't take any, because I don't like the ingredients in the ones I've seen. But I do try to take a probiotic. Commercial yogurt causes me problems. Lately I've started making kombucha. It doesn't seem to cause me any problems. Unless I don't let it ferment long enough and I start bouncing off the walls from all the excess sugar.

Are you going to a regular(mainstream) dietician? I only went to one once. They just pushed garbage like soy based food and Ensure. I didn't stay long to listen to this.
Deb A.
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Posted on Thursday, March 05, 2009 - 9:45 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Sara, are you taking any supplements or any meds? If so, are any in gel capsules? A young woman was sent to me by a friend. She said her naturpathic doctor had her taking 50 capsules of different herbs and supplements a day. By the time I saw her, she told me that she was down to eating rice and water and was afraid to tell her doctor that she believed she was now reacting to them. After our two hour visit, she took my book home and promised to read it. That was 2 years ago, and now she is 100% better. Gel caps contain gelatin, which is hydrolyzed protein. What else are you eating now beside rice and water? Are you sulfite reactive? Prozac can be a slippery slope. People tell me that they feel better using it, but over time, begin to feel they need more. Often, they begin to not like the side effects, and if they are avoiding MSG religiously, want to try getting off it. When they go do that cold turkey, they feel twice as bad and then their doctors prescribe more. But there is a safer way to get off of it, and it's to SLOWLY cut down the dosage over several months.
Miss Kitty
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Posted on Thursday, March 05, 2009 - 12:44 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Sara, my heart goes out to you. I am a former Prozac, Wellbutrin, Effexor user. If you do decide to eliminate your Prozac or any other anti-depressant do it slowly. I have been off of Effexor for 6 months this week and I still experience brain zaps throughout my day. So often that I feel strange if they don't happen because I expect them now. I clicked on a post from this website that stated brain zaps may be permanent if you stop anti-depressants cold turkey. I am scared that this may be a permanent situation for me. I don't want this to be another one of your symptoms. Work with your doctor on down dosing. I went at least 2 weeks on each dose and it took me about 10 weeks from starting down to taking nothing. I don't remember Prozac being so bad with the brain zaps but be careful.

A friend of mine who took Nutrition as a course through her Psych Tech school told me that ant-acids can create rebound symptoms. Take some for symptoms now and it brings it back later.

Do you have a juicer, Vita-Mix or heavy blender you can make veggie juice to keep vitamins and minerals in your system?

Please keep us up to date on how you are doing.
Anonymous
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Posted on Thursday, March 05, 2009 - 3:53 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

What is an alternative to Ensure?
Elaine B
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Posted on Friday, March 06, 2009 - 1:50 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Miss Kitty, what is a brain zap. I have sensations sometimes that feel like crawling across my scalp & wondering if that is what you have. I have never heard anyone else say they had sensations like mine.
Deb A.
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Posted on Friday, March 06, 2009 - 11:08 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Anonymous, you can make smoothies that contain fruit, whole organic milk or nut milk and add 1/4 to 1/3 cup of raw oatmeal or nuts. Rinsed canned beans added to such drinks are good, too. Add organic sugar, agave, stevia, or honey to sweeten. An easy protein drink is made by pureeing a banana with organic peanut butter, milk, sugar and cocoa. Freeze lots of different fruits this year and put loosely in freezer bags so that you can break up the fruit to add to smoothies. Some here like green smoothies, which are a blend of greens like fresh spinach, lettuce, collards, and fruits. Water can be substituted for milk or rice or nut milks.
Miss Kitty
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Posted on Friday, March 06, 2009 - 5:14 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Elaine B.
I sometimes have a crawling across my scalp feeling too. Up the back of my neck over my head.

My brain zap is when I move my eyes my brain is short circuiting. For a second my brain is disoriented and my head noise rushes through my brain (louder than usual), my eyes get disconnected, unfocused and uncontrollable. It is all in my head. The rest of my body functions normally during this. I do have balance problems also, just not at the same time as the brain zap. Anyone else get these brain zaps?
Melinda
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Posted on Saturday, March 07, 2009 - 7:58 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Sara, Just thought I'd add a suggestion here to look into if you haven't already. Low Stomach Acid (Hypochlorydria - sp?)can cause a host of the symptoms we have, amongst many other issues, due to the fact without the stomach acid, you are not going to digest your proteins or foods effectively if at all - therefore, the glutamates or rather free glutamates will sit in your system and not get digested properly....bear with me as I am not explaining that completely well in terms of how it all works and it's my analysis of what I think is going on with those who have low stomach acid - myself included. It is not to say that all those who have msg reactions have low stomach acid.

I just got a diagnosis of low stomach acid and have been reading alot about it - the fact you mentioned acid reflux, which is a result of not enough stomach acid, not too much, makes me wonder if that is what is causing your symptoms - at least in part anyways.

Taking antacids suppresses the acid - most regular (western) docs will tell you that is what you need to take if you have heartburn, or acid reflux etc., but it is documented in every medical student's text books that that is untrue....that it really is a result of not enough acid in the stomach. Yes, symptoms of heartburn or the like go away with antacids, but you are drying up the well so to speak which is going to cause other problems down the road if not immediately.

I have not done a search here on this board for any info on low stomach acid and msg sensitivities (a connection between the two) nor have i seen it discussed, but it does have me curious if there is a connection or not for some.
Anonymous
 
Posted From: 66.66.81.197
Posted on Tuesday, March 31, 2009 - 2:56 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Can you please explain why enzyme modified ingredients contain free glutamates. I cannot find any information explaining this.
Thank you for you help!
Deb A.
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Posted on Wednesday, April 01, 2009 - 10:16 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Enzymes are able to break down the components of a substance. Some used today are more powerful than naturally occurring enzymes..they are made in a food lab...cultured. When they are added to foods like flour and baked goods, or cured meats, they basically break down the protein present...glutamate, being one. In this form, it can enter the bloodstream immediately. It is added to some flours to break down the protein and starches, so that the resulting bread will be bigger and fluffier. The broken down starches and proteins feed the yeast.
Anonymous
 
Posted From: 66.66.81.197
Posted on Saturday, April 04, 2009 - 5:57 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

HI Deb - thank you for your response explaining the enzymes. I am trying to get my mind around this and for some reason am having trouble. I know I react to enzymes in food.
Do I have this right? Because the added enzymes are more powerful, when they breakdown the protein, they free the glutamic acid faster, so it enters the bloodstream faster and causes reactions. ??

How does this effect non-protein organic foods, in particular organic wines? I have trouble with them and I cannot figure it out. Apparently they do not use auxigro or anything - just small amounts of sulfites. Do the added enzymes react with the sulfites causing the release of glutamate? Wine does not contain protein and I am not reacting to the sulfites - (for a long time I thought it was - but I do perfectly fine with wines from France that contain sulfites too). Could the added enzymes (which I have found are approved for organic wine use) be causing a stronger sulfite reaction - that I do not normally react to? Any help at all would really be appreciated.
Jennifer
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Posted on Saturday, April 04, 2009 - 9:34 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Correct, enzymes break down proteins into smaller proteins (peptides) or into amino acids - not only is glutamate freed, but also other amino acids, such as aspartic acid, cysteine, etc.

As for the wines - I cannot tolerate the sulfites in ANY wine. It has nothing to do with enzymes. Not directly anyway -

Your body needs energy to clean up the excitotoxic mess caused by glutamate. This energy is in the form of a molecule called ATP.

When sulfites are present, it inhibits the formation of a component of ATP - alpha-ketoglutarate. Guess what ketoglutarate is made from? Yup, glutamate.

So not only can you not fight the effects of excess glutamate due to no ATP, it's also accumulating in your body, because glutamate itself is not being used up to make ATP. I think they call this a negative feedback reaction.

Mind you, this is only a theory of mine, based on various studies.

Add into that any enzyme that causes any excess in glutamate, and yeah, I can see how it would make an already bad reaction worse.

Jennifer
cathy218
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Posted on Monday, April 06, 2009 - 7:37 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Melinda, I too have been recently tested for digestion and malabsorbtion. Tests show low acid thus I was not digesting and absorbing food and nutrients.

I had horrible acid reflux and doc prescribed not only Omeperazole but also pepcid. I think I killed off the acid thus my reaction to MSG started. Looking back my first symptom other than the acid reflux was har falling out...bad. Most research says low b vitamins but researched this last week again and found that it is due to "low stomach acid" the low acid does not break down the vitamins and nutrients thus b vitamins are low. Total sense. Doc says to take enzymes (I react to protease with burning stomach skin) but I take R Gardens enzymes from Kettle Falls, WA and don't react to that. And doc says to take HCL with Pepsin when I eat protein. What else are you thinking Melinda?

Jennifer, So if the Alpha Glutaric Acid Cycle is messed up on the Kreb's Cycle...which mine is deficient...could this be the cause of my glutamate and sulfite reactions? And can that phase be corrected with taking a ketoglutaric acid. Docs think so..... But they had be taking a combo a Ketoglutaric acid with Ornithine...I don't even know what that does.

HELP?
Jennifer
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Posted on Monday, April 06, 2009 - 8:20 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Low ketoglutarate would be a symptom, methinks. You could supplement, and I'm sure it would help. If by correction you mean cure, I don't think it's that simple.

Because sulfites are knocking out the enzyme (GDH), you're still going to have a buildup of glutamate. You will be able to deal with the excess glutamate better by supplementing.
http://www.jbc.org/cgi/content/abstract/M402759200v1

I'd supplement with taurine if it helps you, and avoid sulfites in addition to supplementing with ketoglutarate.

I haven't heard of Ornithine - Can't really comment. Unless it's made from corn or soy, then it's probably bad.

I think the real cause of the sulfite sensitivity is trouble metabolizing the sulfur amino acids. SUOX (sulfite oxidase) defects could cause this - I'm sure there are other metabolic pathways too but I haven't researched it yet.

Epigenetics is a buzzword right now - it's the study of how environmental factors influence which genes are expressed. Who knows if there's some chemical that induces changes in SUOX expression?

Jennifer
cathy218
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Posted on Monday, April 06, 2009 - 8:51 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Yikes this is great info. Jennifer. SO Sulfites are knocking out the enzyme GDH...what is GDH short for? And what are sulfur amino acids? SUOX defects? Can one take SUOX? This is exciting news.
Jennifer
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Posted on Monday, April 06, 2009 - 12:35 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

GDH = glutamate dehydrogenase. It turns glutamate into ketoglutarate.
http://en.wikipedia.org/wiki/Glutamate_dehydrogenase

Cysteine and methionine are sulfur containing amino acids. There are more, like taurine. Methionine is the only essential (body can't make it) sulfur containing amino acid I believe.

SUOX defects...I have no idea if I have this. Some known possibilities of the cause are molybdenum deficiency, or perhaps porphyria. Also "mitochondrial disorders". Could something, like vinyl exposure, tell your genes to stop making it? It's not perceived as a huge problem because babies born without the ability to make SUOX die shortly. It's not like there's huge amounts of children being born that have partial defects in SUOX......right?.....

Jennifer
cathy218
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Posted on Monday, April 06, 2009 - 6:23 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Smart Water?

Had physical therapy today and mecles and joints felt better. THEn I drank a Smart Water which has electrolites (Magnesium, Calcium and Potassium). I got almost instantly more tight in my muscles in my neck and my sinuses got inflammation. WTHeck? The tightness makes me dizzy. It is distilled water. Usually I use filtered is that the issue? Help?
Jennifer
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Posted on Monday, April 06, 2009 - 9:17 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

The only guess I have is to perhaps not supplement with calcium? Dr. Russel Blaylock had a video interview that touched upon calcium not necessarily being a good thing with MSG reactions. There aren't that many videos with him so it shouldn't be too hard to find.

There is also no salt in the Smart Water? I'd want at least a little salt -

Jennifer
Anonymous
 
Posted From: 64.254.229.130
Posted on Wednesday, April 08, 2009 - 5:42 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I think that dietary "free" glutamates in natural foods gets a bad rap. While we know that MSG is harmful, non protein bound glutamates shouldn't be a problem. Here's why:

Key differences between natural free glutamate and MSG:

1) Natural "free glutamate" (ie. that in tomatoes, mushrooms, walnuts, cheeses, etc..) is always embedded in a matrix of other food material (ie. fiber, fats, proteins, etc.) which slows its absorption. So maybe these amino acids are not bound to peptide-linked chains but they will still be absorbed only slowly (just like protein-bound glutamate) because the body needs to digest/breakdow surrounding food elements to reach individual free amino acid or glutamate molecules.

2) When present in natural foods, free (or nonprotein bound) glutamates are always surrounded by other corresponding amino acids, just as they would exist in a protein (ie. glutamine, alanine, leucine, arginine, etc.. are all present in roughly the same proportions they would be in normal protein). This serves to add both competitive inhibition for glutamate absorption in the small intestine (which slows absorption again) and also allows the liver and other organs to maintain a natural "balance" of incoming amino acids. When someone ingests MSG-added food, they're getting an abnormal "bolus" dose of glutamate vs. other amino acids...which can cause problems since protein synthesis won't be induced as other amino acids aren't present in the required quantities (i.e. the balance is disrupted). This doesn't happen with naturally present glutamates in regular (unprocessed) foods....the gut never absorps disproportionately high levels of glutamates.

What does everyone think about this?
Jennifer
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Posted on Wednesday, April 08, 2009 - 9:06 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I think natural foods like you're talking about would be fine if that's what everyone ate, like they did before WWII. It would also be fine probably for people that did manage to eat healthy since childhood and didn't "burn out" whatever it is that makes people like myself so glutamate sensitive.

But free glutamate is free glutamate. I have gotten MSG reactions from both corn on the cob and a large tomato straight from my husband's garden. Now that I've detoxed, I can have one ear of corn about four days per week. Or maybe a few cherry tomatoes. Forget tomato dishes - I usually have a reaction so I've given up on them. Last time I had mushrooms in quantity, I got pretty sick.

Also, my grandmother was "allergic" to corn and tomatoes. She said they made her feel funny, but would eat them from time to time anyway. Genetic predisposition towards glutamate sensitivity?

Jennifer
Dianne
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Posted on Wednesday, April 08, 2009 - 9:46 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

cathy218,

Smartwater purification process:
ē Volatile organic compounds and chlorine are absorbed as source water
passes through granular activated carbon filtration, a form of crushed and
hardened charcoal.
ē Minerals and additional impurities are removed as water is evaporated
and allowed to cool in a way that separates the water molecules from
other matter; this is step is called vapor distillation.
ē Interim ultraviolet light disinfection destroys micro-organisms and
ensures water safety and purity before re-mineralization.
ē Water is re-mineralized by the addition of the electrolytes calcium
chloride, magnesium choride, and potassium bicarbonate.
ē Final purification takes place as ozone gas, which has disinfectant
properties, is pumped through the water. Because ozone, O3, is a type of
oxygen, it quickly dissipates into the same type of oxygen gas we breathe,
O2, and does not leave any residual taste in the water. This step is called
ozonation.All of these steps are continually monitored and tested
on a regular basis.

Perhaps you are reacting to one of the additives that your body isn't recognizing as safe, and maybe for you it isn't. Have you considered taking just what the doctor advised? And drinking just distilled water?

Other stuff I found:

Calcium chloride: A white deliquescent compound, CaCl2, used chiefly as a drying agent, refrigerant, and preservative and for controlling dust and ice on roads.


Before taking magnesium chloride, tell your doctor if you have any other medical conditions, allergies, or if you take other medicines or other herbal/health supplements. Magnesium chloride may not be recommended in some situations.

Who should not take magnesium chloride?
Do not take magnesium chloride without first talking to your doctor if you have kidney disease.

Before taking magnesium chloride, tell your doctor if you have any other medical conditions, allergies, or if you take other medicines or other herbal/health supplements. Magnesium chloride may not be recommended in some situations.

It is not known whether magnesium chloride will harm an unborn baby. Do not take magnesium chloride without first talking to your doctor if you are pregnant or planning a pregnancy. It is also known whether magnesium chloride will harm an nursing baby. Do not take magnesium chloride without first talking to your doctor if you are breast-feeding a baby.


Potassium bicarbonate is used as a source of carbon dioxide for leavening in baking, extinguishing fire in dry chemical fire extinguishers, acting as a reagent, and a strong buffering agent in medications.

It is used as a base in foods to regulate pH. It is a common ingredient in club soda, where it is used to soften the effect of effervescence.

Potassium bicarbonate is used as a fire suppression agent ("BC dry chemical") in some dry chemical fire extinguishers, as the principal component of the Purple-K dry chemical. It is the only dry chemical fire suppression agent recognized by the National Fire Protection Association for firefighting at airport crash rescue sites. It is about twice as effective in fire suppression as sodium bicarbonate. [1]

Potassium bicarbonate is an effective fungicide against powdery mildew.[2]
It is manufactured by reacting potassium carbonate with carbon dioxide and water:
cathy218
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Posted on Wednesday, April 08, 2009 - 12:14 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Dianne, God bless you. Last week I went in to te doc for an iv for various Magnesium, b vits etc. I red the ingredients carefully and deduced that since they were not citrate that I would be ok. Immediately my muscles seized up. I prayed to God to show me how I could have seized up from the very thing thatwas supossed to help me. Two days later...out of the blue as a Godincident...there are no coincidences in this quest...I bought the Smart water...had the same reaction...muscles and then dizziness. Both had Mag. Chloride. God is good and I thank you for taking your valued time to help me. Wondering if Magnmesium Oxide as others take will help the inflammation? I was low in B1, well most B's and Magnesium, Manganese etc. We'll see. Thanks again.
Anonymous
 
Posted From: 58.175.85.131
Posted on Monday, May 11, 2009 - 1:34 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi, my name is Judith and I live in Australia. I have a four year old boy, who is currently been seen by a behavioral pediatrician for autism. He has sensory problems, especially when it comes to food. His diet consists of white bread which he eats every day, brown bread sometimes, butter, olive oil, tasty cheese, swiss sometimes, vegemite (yeast spread), organic corn flakes, flavored yogurt, tomato sauce every day, salmon, eggs sometimes, ham, bacon, chicken sometimes, orange juice, milk sometimes, apple, watermelon sometimes, tuna and avocado hand roll from the sushi shop and zucchini pancakes.
I need to explain, that children with autism, would rather starve themselves, than have to experience a new taste and texture.
I am desperate, could someone please help me identify, out of the list of foods I have given, which foods would contain the most MSG. As he has such a limited diet, I am not going to be able to cut out many of the food groups.
At the moment we are introducing honey and homemade pesto.
He eats so much bread, would it be better for me to make my own bread? Is that vacuumed sealed dried yeast stuff alright to use? Any help would be much appreciated. Thank you!!!!
Roy Piwovar
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Posted on Monday, May 11, 2009 - 1:58 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Anonymous,

I'd toss out the jar of vegemite NOW! It's basically a jar of MSG paste.

http://ep.yimg.com/ip/I/farawayfoods_2048_10652269
Anonymous
 
Posted From: 58.175.85.131
Posted on Monday, May 11, 2009 - 2:29 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thank you, the vegemite has just gone down the drain. He has been eating vegemite on toast since he started solids, at least once a day. He was breast feed until 12 months of age. His autism really started to appear by 18 months. The first sign, was that he stopped eye contact. Thanks again.
Anonymous
 
Posted From: 58.175.85.131
Posted on Monday, May 11, 2009 - 2:41 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thank you, the vegemite has just gone down the drain. He has been eating vegemite on toast since he started solids, at least once a day. He was breast feed until 12 months of age. His autism really started to appear by 18 months. The first sign, was that he stopped eye contact. Thanks again.
Anonymous
 
Posted From: 58.175.85.131
Posted on Monday, May 11, 2009 - 3:07 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I feel like weeping, I have grown up on vegemite. I had vegemite on toast two days ago. I ate vegemite all through my pregnancies; it was always advertised as a good source of vitamin B. Not a good source of MSG. I am really, really, really, shocked. It is so unfair. Why would the food industry do this?

I have printed out the hidden names for MSG and have gone and stuck it on my fridge. But, I donít understand, the Gluten and gluten flour. Does that mean wheat flour? The same flour bread is made from? Thank you.
Dianne
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Posted on Monday, May 11, 2009 - 7:28 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Dear Anonymous, Here is a link from Autism Society of America regarding dietary interventions. This organization may offer other good information also.

http://www.autism-society.org/site/PageServer?pagename=life_treat_dietary
Jennifer
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Posted on Monday, May 11, 2009 - 7:34 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Wheat is rather high in natural glutamate. I can only tolerate a little bread, but I do OK with pasta, as long as the only ingredient is semolina(sp?). I don't make my own bread, but I would definitely look into finding a safe flour (malted barley flour is really bad for me). Avoid yeast that's "quick rise" or "rapid rise" - just use plain yeast. I've bought it in the vacuum sealed packets.

Parmesan cheese is also pretty high in glutamate, in case the pesto has a lot of that. I've made pesto sauce before without the cheese and you can also substitute cheese for something that's a little safer, like goat or sheep's milk cheese.

I know exactly how bad and angry you're feeling - it'll get a little worse before it gets better, but you will get through it, and you WILL discover there's plenty of things to eat that are safe. We've all been conditioned to think food comes from a box, not the Earth. Good luck -

Jennifer
Dianne
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Posted on Monday, May 11, 2009 - 7:38 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Also the ham, bacon, flavored yogurt and the tuna and avocado hand roll are also suspect. You may want to check the ingredients in these foods.
Jennifer
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Posted on Monday, May 11, 2009 - 8:13 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Also, don't be afraid to season with salt - use kosher or sea salt. It's quite possible salt is bad for the heart simply because of all the vasoconstrictive MSG everyone eats. Even what I consider liberally-seasoned is probably still about 50% lower in sodium than processed foods. It's a myth that fat is bad for you (if unprocessed) too.

Hopefully if your son can detox a little he will feel a little better about trying "new" things. I know when I was overdosed on MSG I was hypersensitive to stimuli - mostly to pain, but auditory and light could make me feel "off" too. Who knows what else but I feel 1000% better.

Jennifer
Deb A.
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Posted on Monday, May 11, 2009 - 11:46 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Judith,do you have our book yet?...we ship them to Australia, UK, and all over the world. I really believe it would make your life a lot easier. Autistic children improve when wheat and dairy proteins are eliminated from their diets. But keep in mind that wheat and dairy are high in the amino acid, glutamate, the harmful component of MSG. We can cut down the amount of glutamate in bread by making it ourselves from whole wheat or low gluten flours, like brown rice flour, plain dry yeast, water, oil, and salt. Commercial breads contain many added sources of glutamate like corn syrup, soy flour, dough conditioners, maltodextrin, and more. We can cut down on the amount of glutamate in dairy foods we consume by drinking organic whole milk (low fat varieties contain glutamate rich dry milk and whey solids), or plain rice milk (no glutamate containing additives like carrageenan), and cheeses that are mild, not aged and made of whole milk, like mozzarella, mild cheddar or colby. Aged cheeses like Swiss and parmesan are dense and rich in a lot more glutamate than the fresher cheeses. Butter is good, as long as it is just cream and salt, as is olive oil. Avoid cerals that contain maltodextrin or processed sugar syrups, like brown rice and invert sugar. Homemade yogurt is easy to make and delicious. Recipe in book...and online. Use whole milk if making it. Avoid the fruit flavored commercial brands. Tomatoes are very high in glutamate, so that is something I would only give him every few days...and many of the canned sauces contain glutamate sources, including citric acid, which is made from hydrolyzed corn, now...not citrus fruits.Avoid processed meats like ham and bacon. Instead, try frying plain salt pork slices and season them liberally with salt and pepper..at the end of frying, lightly sprinkle with a little cane, not beet sugar or other safe sweetener...I use organic cane sugar. Be sure to cut off the pork rind before frying. It's just as good, if not better than bacon. Season your chicken with a some salt, pepper, garlic powder, and oregano and saute in oil until done. Make sure the chicken has not been injected or dipped in "broth" or other MSG solution. Be careful with the orange juice, as many have sulfites added...many MSG sensitive people react to them. I don't know what is in the avocado hand roll, but if there is a seaweed layer, avoid that. You can make your own bread with or w/o yeast. There are some wonderful recipes in our archives here that are yeastless...one is a great skillet bread. I know this seems overwhelming, but I can tell you that we have heard from the parents of many autistic children who tell us they now have their children back...no more Vegemite, either!! Try introducing new things now and then...and then reintroducing them again later. You might try to find a book written by Marilyn Le Breton. Years ago, she emailed to thank me for helping her find the missing bullet...MSG. She had been an autism activist with some other mothers in the UK, and had educated other parents of autistic children about gluten and casein (wheat and dairy protein)avoidance, but not until she found our site, did she see a dramatic change in her son. She even joked about being mad at me because she no longer could receive the government stipend for having a special needs child. She has become even more of a voice for the autistic child in her country.
Anonymous
 
Posted From: 58.175.85.131
Posted on Monday, May 11, 2009 - 5:39 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thank you, everyone. I have just ordered your book Deb, Battling the MSG Myth. I also found Marilyn Le Bretons book, which I will look for in my local Autism resource center.
This is my plan of attack for my son today. For breakfast organic Corn flakes dry made from corn maize (is corn maize OK?). For morning tea sliced apple and a Honey Sandwich. For lunch, another honey sandwich and some plain chips, the chip label reads - sunflower oil, salt and potato. Snack - flavored yogurt (I know it is a bad choice). For dinner roast chicken, if he will not eat the chicken, I will offer tomato sauce for dipping.
I know this seem really limited, but I just cannot get him to eat vegetables at all.
Why do they have to put natural flavors into childrens yogurt, if they are not from nature? It is just not fair. How can they get away with calling it natural flavors? As a parent I just assumed, natural flavors is an ingredient that came from nature, healthy and good for you.
I have started a shopping list and going through my food cupboard. Iím ashamed to admit, virtually all my canned and package food has some sort of MSG in it. I am especially appalled with Nestle Nesquik Plus. It reads as a science label- Non- alkalized cocoa, milk solids, matodextrin, mineral salt 341, emulisfer soy lecithin, vitamin ascorbic acid, mineral ferric pyrophosphate, natural sweetener 957, cane sugar. In the bin it goes. I also binned the packet chocolate cake I made for mothers day. I was planning to send a slice with my older son to school each day. I donít need to mention what was in the Massel Vegetable stock powder. I would use the vegetable stock powder to season the vegetables at dinner, instead of salt. Iím surprised my older son does not have autism with all the crap he as ingested. NOT ANY MORE.
I have never heard of plain salt porks slices. Can you get them from the deli at Safeway?
Is corn flower the same as cornstarch?
Is calcium caseinate, which is listed in the hidden names for MSG, the same as casein which is found in dairy?
The ingredient list on my salt reads - salt, anticaking agent (554), potassium iodate. Is the salt OK?
I had a quick look at the site, The Autism Society of America Ė regarding dietary interventions. This afternoon Iím going to take time to look at the whole site.
Thanks again everyone for your help.
Judith
Dianne
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Posted on Tuesday, May 12, 2009 - 7:10 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Anon, You certainly don't have to be ashamed to admit anything. We've all had canned and packaged foods full of MSG in our cupboards before we got educated about MSGs hidden aliases and their dangers.

Cornstarch, or cornflour, is the starch of the corn (maize) grain.

Casein (from Latin caseus "cheese") is the predominant phosphoprotein that accounts for nearly 80% of proteins in cow milk and cheese. Casein has a molecular structure that is quite similar to that of gluten. Thus, some gluten-free diets are combined with casein-free diets and referred to as a gluten-free, casein-free diet. Casein is often listed as sodium caseinate, calcium caseinate or milk protein.

Calcium caseinate is a protein synthesized from dried skim milk, and is very high in glutamic acid. The compound commonly known as basic calcium caseinate contains the largest amount of calcium in combination with casein.

Potassium iodate should be ok.

It's good that you ordered the book. It has so much great info in it and recipes as well. But even those of us who have the book return to this board often and glean additional valuable info here. I'm glad you found this site and hope we can help you and your son.
Del
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Posted on Tuesday, May 12, 2009 - 8:51 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Don't forget to look at skinlotions/creams etc
Especially avoid Aveeno products. They triggered severe reactions in my case despite a pretty safe diet and it took my a while to work that out..
Deb A.
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Posted on Tuesday, May 12, 2009 - 10:42 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I use canning salt instead of the kinds with fillers and alginate, that helps salt flow and prevents lumping. I have used fine corn meal to dip my chicken or fish in for frying...also rice flour. The less wheat flour I use, the clearer my thinking is. But I do use it to make yeast bread. I plan to make a yeastless bread from a recipe posted here a little while ago..can't remember who posted it. Will let you know how it goes. Yeast does contain some glutamate, but I do fine with the breads that I make myself that contain plain dry yeast...I just don't make it every week.Does your son like soups or smoothie drinks? One way we get our grandchildren (and us) to eat more vegetables is to make green drinks. I place about 2 or 3 loosely packed cups of clean spinach in a blender with a bunch of different fruits that they like (bananas, strawberries, blueberries, apple chunks, pineapple, anything)and puree with some water, organic cane sugar or honey, and a pinch of salt. They are mainly green, but taste so good. I freeze fruits in season for the winter months. You can puree any cooked veggies, like squash, broccoli, sweet potatoes with some water or organic whole milk, some salt, pepper. Add a little bit of onion or garlic, if you like and any herbs such as marjoram or sage (tiny amount to start with ) and a little sugar to boost the flavor. Puree, pour into a pot and heat. Sprinkle with some homemade croutons or mild cheese if you like. It's easy and tasty soup on a cold day. Drink it from a mug, if you like. Judith, you are doing great! The first step is to believe that this will help your child and caring enough to make a change that will help him and benefit your entire family.Keep reading and believing in your efforts and the information you are finding here. The book will help answer your questions about hidden forms of processed glutamate. Glutamate is one of several amino acids present in dairy and wheat proteins. When foods high in natural glutamate are autolyzed, hydrolyzed, fermented and otherwise, factory processed to isolate and concentrate the glutamate, then the resulting product is used to enhance the flavors of processed foods. You will learn to recognize them on labels very quickly. Just be patient with yourself during this learning process. We're here to help. We want so much for your son to improve, so let us know how he does, okay?
Anonymous
 
Posted From: 58.175.85.131
Posted on Tuesday, May 12, 2009 - 5:50 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi, getting my son to eat honey sandwiches instead of vegemite did not go well. He ate two small bites that was it. He refused to eat the organic roast chicken. So he pretty much starved himself. He is so thin, I am so worried. But, as god as my witness, I am never feeding him vegemite again. NEVER.
His behavior this morning actually seemed worse. He seemed less connected to the world. I could not get him to understand, communicate to him what I was saying. It was like he was just not there. Change of routine can be very difficult, just taking the vegemite away from his sandwiches yesterday, may have contributed to his behavior this morning.

My plan today, is to try and make my own bread. I have found a recipe. 1kg of flour, 2 teaspoons of yeast, 4 teaspoons of salt and 600ml of luke warm water. I was going to replace some of the flour with brown rice flour and add 1 teaspoon of baking powder. So I could reduce the yeast by 1 teaspoon. I made the skillet bread last night. YUM YUM YUM and so easy.
Thanks again
Judith
Roy Piwovar
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Posted on Tuesday, May 12, 2009 - 7:27 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Judith,

Maybe your son would accept substitutions better if there were more similarities to what you're taking away. For example, if vegemite is salty, instead of replacing it with honey I'd try substituting something else salty, such as a safe anchovy paste.

http://www.easy-appetizer-recipes.com/anchovy-paste.html
Anonymous
 
Posted From: 58.175.85.131
Posted on Wednesday, May 13, 2009 - 2:59 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi, what a great idea, anchovy paste. I will fry the anchovies to give them color before I make the mix. Thank you for the link. I also found rice cakes today. The ingredients Ė brown rice and salt, and the best thing of all is he ate them. This means I can cut down on his bread. YEH!!!!!!!! The next food group Iím going to change is dairy, tasty cheese for colby, and flavored yogurt to an organic plain. The bread I made today double in size really quickly. When I cooked the bread it sank. It was heavy and gluey, back to the drawing board on that recipe.
Eye contact was very limited this afternoon, I gently held his face and made him look at me. He did briefly. We had lots of cuddles. His diet today was, half a cup of corn flakes, half an apple, would not eat his honey sandwiches had one mighty melt down, flavored yogurt, small bag of plain salted chips, brown rice cakes and about 150grams of eye fillet steak with tomato sauce for dipping.
Thanks
Judith
Deb A.
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Posted on Thursday, May 14, 2009 - 7:56 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Judith, I would make the bread using the amount of yeast called for. And as I said before, just don't give it to him as often...substitute with the rice cakes. You can make graham crackers that are easy to make (recipe in book). He might like those. There are great recipes for crackers online, too. One of my favorite recipes in the book is the big batch of tortillas. I just made some and put them on a cookie sheet, freeze and then bag and store in freezer to use as needed. Just let defrost, roll out, and fry in a hot pan without grease. Add some smashed seasoned beans, or almond or peanut butter, or just some butter and cinnamon sugar. You can add some stevia or cane sugar to the yogurt and some pureed fresh berries or bananas. I stir in a little pure vanilla. You're doing great, Judith. He's a lucky boy to have you. I would advise going easy on the tomato sauce. They use very ripe tomatoes, which are high in glutamate. Can you puree your own firm tomatoes? We freeze them all summer and use all year in dishes..be sure not to boil them on high temperatures, as this creates free glutamate, the form found in MSG.
sarab
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Posted on Saturday, May 23, 2009 - 7:53 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Everyone, I'm beginning to think wheat gluten is creating major body aches and depression for me. Any ideas?

Has anyone had any great success with other flours? I've tried a few but haven't had any notable success.

Also, milk is completely out for me. This makes baking difficult. Any ideas here.

I think these two things have kept me craving msg, depressed, and is making it much harder to transition. I am hoping once I get rid of these two things, I will be much more capable of being healthy.

I can feel comfortable for shorter term with basic veggies and meat, but in the long term would like to find some treats I can have occassionally.

I've made my own baking powder with Deb's instructions.

I did find one organic locally processed milk, but it was still heat treated. Is there a huge difference finding unpastuerized milk? I'm hoping in a few months or so that maybe I will be able to use wheat flour (Bob's Red Mill with no malted barley) again, or is that not going to happen.

I have discovered corn is totally out for me.

I can live on chicken veggies and rice. hmmmmm.....

Sorry, just finding a 3rd or 4th layer to what my body can't handle.

Thanks for any input.
sarab
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Posted on Saturday, May 23, 2009 - 8:01 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I did try one of Bob's Red Mill Gluten free breads, but it didn't really suit my taste...I don't want to be able to "taste" just the flour.

I think I've had trouble finding almond milk and rice milk without preservatives...any ideas on where I can find it to purchase online? Since it's perishable, I'm not sure it's a route I want to take.
sarab
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Posted on Saturday, May 23, 2009 - 8:12 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi, our Rice Dream in our stores, has these ingredients...what do you think? Filtered Water, Brown Rice (Partially Milled), Organic Expeller Pressed Safflower and/or Canola Oil, Tricalcium Phosphate, Sea Salt, Vitamin A Palmitate, Vitamin D2, Vitamin B12.
sarab
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Posted on Saturday, May 23, 2009 - 8:14 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I bought some spelt pasta...we shall see...thanks...I don't mean to be a pain, I'm really trying to figure this out! Thanks....
sarab
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Posted on Saturday, May 23, 2009 - 8:22 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Is spelt potentially a problem? High in Glutamate? A friend actually brought it to me...a 5lb bag. I'm afraid since I'm so sensitive to everything, this might not work...hmmmmm.
sarab
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Posted on Saturday, May 23, 2009 - 10:32 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Has anyone tried Pamela's products? Or do you make your own flour for gluten free, if you have to?
Miss Kitty
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Posted on Saturday, May 23, 2009 - 11:09 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I use "Original Rice Dream: Filtered water, organic brown rice (partially milled), expeller pressed high oleic safflower oil and/or sunflower oil and/or canola oil, sea salt". Anything "Enriched" is on the bad list and bothers me. There is an Almond Nut Milk recipe on page 96 of Debra's book. I use an unused nylon knee sock as a filter. I don't like to use dairy products at all.

I have lots of raw food recipe books and attended some raw potlucks. Looking for healthy options and like minded people. One very easy treat I found is soaked raw almonds inserted into raw pitted small dates. Very sweet, nutty, chewy and crunchy. I have been ok with these.
sarab
Unregistered guest
Posted on Sunday, May 24, 2009 - 2:26 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks miss kitty! I also can't seem to to find many optiosn for a gluten free flour mix for pizza crust or etc. Most of them have corn starch, baking powder or garbanzo bean flour. Has anyone tried any favorable flour mixes, or do you make your own? Thanks....
EmilyS
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Posted on Tuesday, May 26, 2009 - 7:46 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Sara,

My daughter has a contact allergy to dairy so almost all of my baking is dairy free. Dairy is pretty easy to cook without, just sub water for milk in baking recipes. If the recipe calls for buttermilk, then use water and a little organic apple cider vinegar.

I cook with spelt, kamut, hard white wheat and soft white wheat. I think the glutamate levels are close to the same with all of those. Unfortunately I don't have experience with wheat free cooking but there are a lot of great resources on this forum, try the search feature and look for past discussions on gluten free cooking.

If you are reacting to wheat, I'd avoid spelt for now. In a few months when you have your diet at a comfortable level you may want to experiment but for now I'd say avoid it.

Have you ordered Deb's book yet? It's a fantastic book and will really help.

Welcome to the board! Emily
kristy
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Posted on Wednesday, May 27, 2009 - 12:40 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Sarab,

I made a pizza crust for my daughter using buckwheat and brown rice flour and she liked it very much. I even found pure buckwheat flour in my local walmart. I can tell you from experience that I think the reason buckwheat isn't more popular is the color. The pizza crust was a disconcerting dark grey color but my daughter was a trooper and tried it with an open mind. Here is the recipe if you are interested:

Pizza dough

Ingredients:
* 2 cups buckwheat flour
* 2 cups brown rice flour
* 1 teaspoon salt
* 1 tablespoon oil
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 2 cups rice milk


Preparation:
Mix flours, salt, soda and baking powder into mixing bowl. Make well in center and pour in milk. Gradually mix in all flour. Dough should be moist, so use more liquid if necessary. Spread thin layer on baking sheet covered with parchment paper. Bake at 450 degrees for 8 minutes. Put toppings and bake pizza until cheese melts (about 10 minutes).

This recipe worked great for me but it did take quite a bit more than 2 cups of rice milk. I have noticed that alternative flours need different amounts of liquid. My advice is to not try to make a dough ball out of it. I think gluten-free baking is hard because we tend to expect it to behave as wheat flour does. Don't worry if it is sticky when you are through mixing. Try putting it on the parchment paper and spreading an oiled piece of plastic wrap over it to keep it from sticking to the rolling pin (the plastic wrap peels off easily when you are through rolling). The parchment paper is imperative so don't try to just oil the pan. Also, this dough made two large baking sheet pizzas for me (rolled fairly thin but not to the edges of the pan). I brushed olive oil on the crust before adding the pizza sauce and that prevented it from soaking up all the liquid from the sauce, sausage and cheese. It was a huge hit in my house but I didn't partake for fear of tomato paste and vinegar in the mozarella (I did taste the crust by itself and it was quite delicious). That is a whole new challenge - cooking something I dare not even taste. I have always seasoned by taste and now I have to rely on the kids but it is teaching them to be descriptive of what flavor is missing....

About the rice milk, one of my worst reactions all year was from the "enriched" rice milk that I bought accidentally thinking it was classic. I run very quickly from anything enriched now. Have you considered making your own rice milk? I have a soyquick maker and love it but I know other people make it without a special gadget. If you can't find classic rice milk I think you could easily substitute water for the rice milk.
sarab
Unregistered guest
Posted on Wednesday, May 27, 2009 - 10:24 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

HI Kristy, Miss Kitty and Emily S. Thanks for your help. I do have Deb's book and it's great, but I haven't yet figured out how to sub for the wheat. I have enough of a reaction to wheat that for now I will sub. But flours are all so different. I will try the sub of water for milk. I did make the mistake of purchasing the enriched vanilla rice milk once...big mistake..but recently got the original rice milk and may try that. Kristy, wow! What a trooper your daughter is!! I will try your pizza dough recipe. I am very appreciative of your tips from your experience. I'm going to avoid the spelt for now, like Emily suggested.
I'm on day 3 of a really bad asthma attack from either the sea salt, brown rice (I've been using it for months, but maybe they changed something?)regular from a bag that just say's rice, my mistake with cooking olive oil, or something environmental. Not sure. I'm waiting for this to pass before I try anything again. I appreciate all the help! I can't believe I never thought to sub water for the milk.
I hope you all are doing well! Hugs
kristy
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Posted on Saturday, June 06, 2009 - 1:05 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

sarab,
Do you freeze your rice leftovers in baggies? I can't eat refrigerated leftovers and it took me a while to figure that out. I also can't eat the same thing every day so I do better if I change it up. I recently had a problem from avocado and it was one of the only things I could tolerate in the beginning (I am heartbroken to lose it). Don't forget to look at lotions, lip balms, hair products, toothpaste, etc. for possible reactions. I discovered I get a catch in my throat if I cook with teflon cookware and my nose burned (for hours) the first time I decided to try shaving cream after getting clean. I didn't even use it - just washed it down the drain but the smell stayed with me for hours and made me feel light-headed. Sometimes something just doesn't smell good to me so I avoid it - I am starting to trust my nose to warn me of potential problems.

I emailed you at the address you had listed but haven't heard from you yet so check your spam folder to see if it got junked.
jjmartin
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Posted on Friday, July 24, 2009 - 2:46 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Does anyone have some ideas on buying a bread machine. I just bought a Sunbeam and when I got it home it was so BIG I just didn't want to wrestle with it. I took it back. Years ago I had a very nice compact one that was by comparison small. I can't remember the name of it however. Thought someone here might have had a good experience with bread machines. I bake my own whole wheat bread about every two weeks and freeze it. I have never done well with ANY commercial bread. Even the organic people use Vital Wheat Gluten which I react to. I actually enjoy kneading and baking my own but a bread machine would be nice too.
EmilyS
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Posted on Sunday, July 26, 2009 - 12:54 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I haven't found a bread machine that I've liked the taste of the final bread product, so I can't give you advice there. But I do have to say that I LOVE making my bread dough with my Bosch mixer. It fully kneads the dough to the window pane stage so there is no knead to further knead by hand which is a huge time saver for me. I can mix 16 cups of flour at a time so I can make 4 loaves in one batch, then freeze. It's been a great purchase for us. Good luck!
Anonymous
 
Posted From: 151.205.173.177
Posted on Wednesday, July 29, 2009 - 11:04 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

In my efforts to eliminate MSG from my 5 year old's diet I have the following quick yes/no questions about the nuances of the "hidden names" for MSG: (Thank you in advance)

If MSG (by any name) is in the "contains less than 2% of" section of the food label - is it okay?

Is "Organic" Maltodextrin ok?

Is just "fortified" okay vs. "protein-fortified" (which I know is not ok)?

If just "pastuerized" okay vs "ultra-pasteurized (which I know is not ok)?

How do you know if Citric Acid is processed from corn vs. citrus?

Pectin: Is "citrus pectin" okay?
Di
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Posted on Wednesday, July 29, 2009 - 3:56 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Anon,

If MSG (by any name) is in the "contains less than 2% of" section of the food label - is it okay? - - - - MSG (or FGA) is cumulative so any percentage is not good, and 2% by weight is more than you think.


Is "Organic" Maltodextrin ok? - - - no


Is just "fortified" okay vs. "protein-fortified" (which I know is not ok)? - - - I defer on this one


If just "pastuerized" okay vs "ultra-pasteurized (which I know is not ok)? - - - pasteurized is ok in my book.


How do you know if Citric Acid is processed from corn vs. citrus? - - - You would have to contact the manufacturer, but I've heard 99% of citric acid is made from corn.


Pectin: Is "citrus pectin" okay? - - - natural occuring pectin is ok, but powdered pectin is highly processed, and most likely the fillers that are present in such powders also contain free glutamate.
EmilyS
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Posted on Wednesday, July 29, 2009 - 6:40 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

If MSG (by any name) is in the "contains less than 2% of" section of the food label - is it okay? No.

Is just "fortified" okay vs. "protein-fortified" (which I know is not ok)? Depends. The all purpose flour I buy (Lehi Roller Mills Brand), Barilla Pasta and white rice are the only fortified products I eat. I don't react to them but react to other things that are fortified.

How do you know if Citric Acid is processed from corn vs. citrus? I avoid all citric acid.

If just "pastuerized" okay vs "ultra-pasteurized (which I know is not ok)? Yes, as long as the rest of the label is clean.

Good luck!
c
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Posted on Monday, August 03, 2009 - 6:29 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I'm new to all this. I've been fairly sucessful with getting the MSG out of my diet, but I'm not sure about BHT. What is it? Is it safe? What kind of symptoms might it cause?
Di
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Posted on Monday, August 03, 2009 - 3:32 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

It's a toxic preservative that's been linked to hyperactivity and cancer.
Deb A.
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Posted on Saturday, October 03, 2009 - 2:11 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I need some ideas for fast foods! One big nightmare I have is not having a kitchen..well, we had a grease fire when I forgot some french fries in hot oil during a busy garage sale...no kitchen starting Wed.! Mike and I have set up a little kitchenette in one of the upstairs bedrooms. I cook mainly from scratch, but it's very hard without a full size stove..have a fridge and freezer in the garage...takes me forever just to make an egg salad sandwich...up and down those stairs for items and a tiny bath sink for washing things. Anyway, there is a silver lining...a new kitchen! But in the next three months, I would like to have on hand some fast convenient foods that are safe. I do have a small fridge we just bought, a hot plate, a microwave, and a toaster. I sure took my kitchen for granted. We are getting a workout climbing stairs, but it does get tiring. Would really like some names of any processed items..entrees, especially, that you have found safe. Thanx! :-(
Jennifer
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Posted on Saturday, October 03, 2009 - 4:04 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I'm sorry to hear that Deb...but a new kitchen must be exciting!

I've been having good luck with a regular gas grill/BBQ. I know it's getting late in the season, but throwing a steak on is pretty amazing....it doesn't matter what cut of meat it is.

I do pretty well with O Organics (Safeway brand) Kidney and Black beans. Canned black olives generally seem to be OK. Maybe a rice cooker/steamer can help with cooking veggies (and rice?). They're easy to use, and small ones can be had for $15-$20.

Sandwiches are easy....safe bread, safe cheese, an avocado, meat if you have any, and a slice of tomato is easy. Not too filling but a hard boiled egg makes a nice garnish.

I like sushi, and occasionally if I find *fresh* tuna or other fish, I'll just slice it up with salt and pepper. Most fish has mercury so I don't partake very often....

Got pre-cooked king crab legs at Safeway a few days ago and did OK. Before that there were frozen lobster tails and they were *horrible* with sulfites. Silly me, should have known better, but don't get the lobster.

I guess I've rambled on long enough, but your post is good and had made me think about earthquake preparedness...Beachcliff sardines in water are compatible with me too....

Best wishes,

Jennifer
EmilyS
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Posted on Saturday, October 03, 2009 - 6:18 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Oh Deb, Iím so sorry! Werenít you out a kitchen a few years ago? However, that is so exciting to get a new kitchen! My dream kitchen includes a double oven with the bottom pull out drawer acting as a second oven. Fits in the same spot as a traditional oven and the smaller oven is large enough to hold two 9x13 pans. I hope you are able to get some fun new things to add to your new kitchen to help speed things up in the kitchen.

Honestly, I rarely try anything packaged that you havenít recommended on this site. &#61514; Here are a few packaged items that come to mind that I havenít heard you talk about:

I have done well with Brothers All Natural Fuji apple and pear crisps. They are freeze dried with nothing else added. I also do well with the Honeyville grain freeze dried fruit.
http://www.amazon.com/Brothers-ALL-Natural-Fuji-Apple-Crisps-0-35-Ounce/dp/B0019413WA/ref=sr_1_3?ie=UTF8&s=grocery&qid=1254621031&sr=8-3

Costco Kirkland Signature all natural organic peanut butter
Costco Kitkland Signature canned tuna fish

Tortillaland uncooked tortillas (sold at Costco and Samís Club). I ate 6 of these last week with ZERO reactions- happy day!
http://www.amazon.com/Uncooked-Flour-Tortillas-Tortillaland-Count/dp/B00169Y3CU/ref=sr_1_1?ie=UTF8&s=grocery&qid=1254621186&sr=1-1

Quick, easy meals (I originally thought the crock pot was a no, no but when I read using it on low for not too long is okay, Iíve been experimenting and have had zero reactions).

Pot roast, onions, carrots and celery in crock pot- shred beef with cookie paddle in KitchenAid mixer and freeze some for later for sandwiches.
Chicken broth made in the crock pot
Chicken breasts in chicken broth with chiliís in the crock pot. Shred chicken with cookie paddle in KitchenAid mixer and serve with rice and beans in tortillas or with tortilla chips.
Fried egg on whole wheat bread
Grilled tuna fish sandwiches
Poach chicken on stove top, shred and store in freezer for quick chicken sandwiches.

Hope these help. Good luck!
Emily
kristy
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Posted on Sunday, October 04, 2009 - 7:52 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Baked potatoes in the microwave are a staple quick food around here. Baked sweet potatoes are great, too. Sardines and tuna are also our "fast food". Melted havarti or jack cheese on safe crackers. Yogurt. An electric skillet might give you more flexibility in conjunction with the hotplate so you could saute meat and veggies in the skillet while you make rice or pasta on the hotplate. I do a lot of stir fry type dishes so most of the cook time is prep with a knife and cutting board and less standing over the stove.

EmilyS, where do you find a crockpot without lead in the ceramic liner?

I think the lack of a large sink is going to be the worst for you. What about something like this garden sink that hooks to a hose for now? http://www.gardeningwithease.com/gwe_h2o_center.html. That would at least allow you to wash veggies more easily. I want one of these anyway. :-)

I recently replaced my mobile home teacup size sink for a 9" deep sink and gooseneck faucet and now it is my favorite thing in the whole house. We wash so many vegetables and use a big cutting board that it was a major problem in that tiny sink. Maybe we should start a thread with ideas for the ideal kitchen. That would cheer you up!
Deb A.
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Posted on Monday, October 05, 2009 - 4:03 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Jennifer, Emily, and Kristy...you guys are great. THANK YOU for taking the time to not only give me great ideas, but for cheering me up...yes, I love the idea of new kitchen ideas. Never in my dreams did I think I would ever get a chance to get a new kitchen...so I am not "up" on the latest. The double oven with one where the pots usually are, is a great idea. Is your new sink a double or a big deep single? I loved all the suggestions. Will price rice steamers and electric skillets tomorrow. Thanks again! :-) Yes, we had a small flood years ago, but the kitchen was safe...just had to stay out a little while. This will take lots longer to repair. I was so embarrassed to think I had started a fire! It could have been worse.
Kaye
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Posted on Monday, October 05, 2009 - 5:04 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I am wondering about a few foods: raisins, dried cranberries, and white chocolate chips. I have had 2 weeks with NO migraines - unheard of for me. I am a believer. If I can just be careful of what I eat, I am sure I will feel so much better. But for now, I am on a very limited diet and afraid to branch out too much. However, I am craving sweets. Does anyone have some ideas for either homemade or store-bought cookies? Does anyone have a recipe for sugar cookies made with oil instead of butter? Any special brands of crackers that you have had luck with? Thanks.
Lisa Marie
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Posted on Monday, October 05, 2009 - 5:48 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Earthbound farms raisins and cranberries are okay for me, but the rest of their dried fruit, no. But it may be different for each person. If you decide to try, do it with ONLY ONE new thing a day, so you are positive what gives you reactions. If you try the dried fruit, do so in very small portions! Ususally dried fruit has sulfites, and I have found NONE thus far that works, but the raisins and cranberries.
I have NEVER found white chocolate that works for me. In fact, no kind of chocolate works for me any longer. A few people here have mentioned some, so you might post for peoples' suggestions here. When I want chocolate, I usually try hot chocolate with Organic Farms whole milk, Hershey's cocoa powder, and plain white sugar.
For that matter, I can eat almost any kind of home made sweet with regular sugar, flour and butter. NEVER use Land O Lakes butter, and Organic Valley does not agree with me either. I use Kerrygold butter: http://www.kerrygold.com/usa/
DO NOT use unsalted butter.
I do pretty well with Premium Saltines, but really not many other crackers work for me. Deb's book has cracker recipes, and all kinds of recipes for sweets. It is really the ingredients of the sweet things that you must question. For instance, if you do okay with regular store lemons, you might do a lemon pie. But please, do not use Crisco, or store purchased crusts. Make everything from scratch.
Honestly, question all ingredients of everything you eat.
And feel free to ask specifically here. Good luck.
One more thing. I would LOVE to find a cereal that I could eat with sugar and milk, or a banana and milk. However, all DOLE produce is a big NO, and I have found ZERO cereals that don't make me sick. One exception. Puffed rice by Arrowhead Mills.
If you want oatmeal, try http://www.mccanns.ie/pages/products.html
BUT ONLY use the plain version, not the sugar free or flavored.
Kaye
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Posted on Tuesday, October 06, 2009 - 8:23 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks, Lisa Marie. It is so helpful to hear what works for others. I have been eating Bob's Red Mill Organic Steel Cut Oatmeal for breakfast with brown sugar and whole milk. It's very tasty. I make a large batch on Monday and refrigerate it and eat a serving every morning. I'm thinking about adding ground flax seed for the Omega 3's, since I had to stop taking fish oil capsules. Do you make bread in a bread maker? Looking for some ideas there too. All my recipes call for dry milk powder. Can I just omit that?
Lisa Marie
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Posted on Tuesday, October 06, 2009 - 12:08 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I don't make home made bread Kaye, but there are great recipes in Deb's book. And I am certain someone here will post one for you. So I am not sure if you can use the real milk instead of dry.
I'm sorry you couldn't continue the Omega's. I use Oil Smart, which is a combination of the good oils. I know there are a few things in there which are not recommended, but they do work for me, and cause me no reation:
http://www.netnutri.com/browse.cfm/4,1560.html#
Keep posting your questions so we can try and answer.
EmilyS
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Posted on Tuesday, October 06, 2009 - 6:32 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Cracker and cookie brand: Akmak crackers are safe. I know there are a few others. Try entering "crackers" under the search feature. I remember finding a few safe suggestions in the archives while I was pregnant and sick. Newman's Own *Mint* cookies are safe for me but I've only tried eating 1 at a time and have spaced them out just in case. I believe there are several others on this site that do well with this cookie too.

With as sensitive as you are right now, I personally would suggest you try and make your own sweets and crackers before trying a few safe ones at the store. Once you feel more comfortable expanding your diet, slowly add in a few packaged products.

Sugar Cookies with oil: I don't think a sugar cookie would work with oil because you wouldn't get the flaky results that sugar cookies have.

Here is a recipe for a very safe cupcake (if made with safe ingredients): http://savoryseasonings.blogspot.com/2009/02/cupcakes.html

We really like this Hot Fudge Sunday cake:
http://savoryseasonings.blogspot.com/2008/05/hot-fudge-sundae-cake.html

Here is a cookie made with oil (if you can't find a powdered sugar that is safe, you can try rolling them in regular cane sugar, I'm sure they would still be good): http://savoryseasonings.blogspot.com/2008/04/chocolate-crinkles.html

I react to regular flax seed but do well with organic flax seed sold in bulk at health food stores.

I don't ever make bread in a bread maker (I don't care for the taste) but make all of our bread products by hand or using a Bosch mixer. What kinds of recipes are you looking for?
Di
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Posted on Sunday, October 11, 2009 - 12:39 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Does anyone have a facial cleanser they like?
Anonymous
 
Posted From: 68.81.60.164
Posted on Monday, October 12, 2009 - 12:31 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Is there a database of foods which lists the FREE glutamic acid content?

Thanks,
Mike
EmilyS
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Posted on Monday, October 12, 2009 - 3:33 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Carol H's website, http://www.msgtruth.org/avoid.htm lists some.

I haven't found a single resource for free glutamic acid. This one has bound glutamate for a lot of foods but it is time consuming to look up each food:
http://www.nal.usda.gov/fnic/foodcomp/search/
EmilyS
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Posted on Wednesday, October 14, 2009 - 6:33 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Deb,

Iíve been thinking about your kitchen situation and if I was placed in the same situation, this is what Iíd do.

Ask a neighbor (or better yet your daughter if she lives close enough) to see if you could borrow their kitchen for an afternoon to prepare a few freezer meals. Prep as much as you can at home, but then cook and bake everything at their house making one extra meal for them as a thank you. Make two large batches of soup to freeze for several meals, then a casserole of some sort to freeze as well. Cook some chicken and beef to have in the freezer for quick sandwiches.

With a full kitchen to work with, you could get quite a bit in the freezer to make your own ďfast food mealsĒ to pull from. I think if you could do this a few times it could help make your situation a little easier.

Good luck with the planning of your new kitchen. I think all of us here spend an awful lot of time in the kitchen and all dream about fun upgrades to make our time in the kitchen faster and more productive. Youíll have to let us know what you decide on.
Deb A.
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Posted on Thursday, October 15, 2009 - 7:23 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Emily, thank you so much for your suggestions...you are so thoughtful. I do have a wonderful neighbor who just called to say I could use her oven any time. It was such a relief. Today I plan to make some cookies for the grandkids. I have been neglecting them and everyone in the chaos. Sorry I haven't been here enough. Am working on that!
James D.
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Posted on Monday, October 19, 2009 - 8:32 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Apparently I have been reacting to baked boneless chicken breasts for some time now. I stopped eating them and switched to legs and thighs which I have not had any trouble with.

The strange thing is that it was all the same Amish brand chicken! All were cooked at 350 degrees.

I get reations from small amounts of boneless breasts, but I can eat lots of legs and thighs? Could it be that the breasts have a much higher free glutamate content?

I wonder if this has anything to do with the bonless meat contacting the pan and releasing free glutamate.

You thought on this are appreciated!

James
Di
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Posted on Monday, October 19, 2009 - 9:59 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

James,

Yikes! I just got back from the grocery store with Amish brand chicken breasts, which I haven't bought in quite some time, I hope I don't react. If I had read your post before I went I wouldn't have bought them, I'd have stayed with the Bell & Evans I've been buying. I'll let you know how it goes.
Anonymous
 
Posted From: 66.242.72.239
Posted on Tuesday, October 20, 2009 - 2:48 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I found this site not to long ago, thank goodness! My elderly mother has a problem with so many foods being tuff for her to eat. The meat can fall apart being so tender and she still says it's tuff! She has COPD and I have CFS. Any suggestions on how to cook so things are not so tuff for her?
Anonymous
 
Posted From: 66.242.72.239
Posted on Tuesday, October 20, 2009 - 4:16 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

is it safe to eat raw nuts or do I need to cook them in a oven and if so at what temp and for how long?
EmilyS
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Posted on Tuesday, October 20, 2009 - 6:56 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Raw nuts should be fine. I do best with organic raw unsalted nuts.
kristy
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Posted on Tuesday, October 20, 2009 - 11:49 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Anonymous,

Please consider that your and your mother's problems could be related to a corn sensitivity. Anytime I hear breathing problems, dental problems or chronic fatigue I am reminded of how corn (and its derivatives) affected my daughter and me. Many of the things that are considered safe on this diet are not tolerated by someone on a corn-free diet.

If you are interested in more information, just post a response.

kristy
Anonymous
 
Posted From: 66.242.72.239
Posted on Wednesday, October 21, 2009 - 12:17 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Kristy, I would really appreciate the information!
What can we eat?
MFB
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Posted on Wednesday, October 21, 2009 - 3:20 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

organic cheese quark - is this safe too eat - would it have low or high glutamate levels? Any help would be appreciated.
cathy218
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Posted on Wednesday, October 21, 2009 - 4:50 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

HELP? Iodine Supplement?
I see some of you TOOK Lugol or Iodoral...how did that go and whom prescribed that? Why did you take that brand?

My naturapath wants to put me on Prolamine Iodine.

My MGS type reactions are gone now that my diet is clean for months. My thyroid is slightly hypo thus Armour...feel less foggy when I take it. Adrenals are shot...take DHEA and just started some sort of BOVINE Adrenal stuff.

Only symptoms that remain...tight muscles at times (sometimes totally dissappear the week before period?)and exhaustion which is better than before.

Symptoms that I did have when I would have a reaction: was SEVERELY sensitive to ANY chemical both inhaled and ingested. I do not eat preservatives or MSG of any form and can now tolerate more stuff after probiotic raised immune system. And after NAET. Was reacting to everything a year ago and am now much better. Had horrible IBS, that's all better because of probiotic and clean diet. NO dairy...almost no gluten or wheat.

Just wondering what you all take for iodine/iodide supplement. I can usually get on here and see what worked for you and that always works for me as well. I am so grateful to those of you who firged the way on the sensitivity plight.
kristy
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Posted on Wednesday, October 21, 2009 - 7:04 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Anonymous,

Sorry it took so long to get back to you on this but here goes:

First of all if your Mom feels that everything is too tough for her to chew, maybe her teeth are loose. Mine started hurting that way one time and I found out that I had periodontal disease (bone loss around teeth and receding gums that results in loose teeth). A good periodontist should be able to do a deep cleaning and will tell you to get a Sonicare toothbrush. The Sonicare toothbrush and baking soda saved my teeth.

As for corn, I only really started healing once I figured out I needed to avoid all synthetic vitamins and any medicine not absolutely necessary. Also, no vitamin enriched food products or really anything in a package. I found that all frozen veggies that I have access to give me a corn reaction - I don't know if it is what they are washing them in or what. Bagged greens effect me the same way.

The most successful diet for me has been meat with no additives (I have more success with meat from local grocery stores but never from Walmart), fresh produce washed with a vegetable brush in tepid water with baking soda before using it. I don't do very well with fruit but it doesn't give me a corn reaction - I think it is related to another sensitivity (maybe fructose).

I do OK with whole wheat flour with no additives and Florida Crystals natural sugar, raw organic honey, virgin coconut oil, Carapelli extra virgin olive oil (probably any quality extra virgin olive oil will do), lard from a responsibly run farm, tallow from pasture raised cows, virgin palm oil (but I don't like this as much), dried beans and brown rice. I don't buy canola oil or grocery store butter but I have done well with Kerry Gold butter (whole foods) and organic valley limited edition pasture. I have some Pure Indian Foods ghee on order and it should be here tomorrow - I can't wait to try it.

I have not had any luck with nuts or nut butters but don't think that is related to corn allergy. I do pretty good with 365 brand stuff in general (whole foods brand) but I don't have many other stores to choose from. I did visit a Publix once and their pork tenderloin worked well for me but I sliced it into small strips and sauted it instead of cooking it whole. I haven't had any luck with any eggs but again I don't know if that has anything to do with corn or if it is just a problem with eggs. I keep meaning to try the yolks only since I read that most egg sensitivities involve the egg white.

I don't buy a lot of packages - I use 365 rolled oats infrequently - the same with the flour and sugar. If I eat those things very often I will have a problem. I don't buy any dressings or condiments and only bragg's organic apple cider vinegar. I don't do well with pasteurized dairy - even organic but I have had raw goat milk and tolerated it very well. The same goes for yogurt, we don't do well with Dannon plain whole milk yogurt (but many people do very well on this) or even homemade from pasteurized whole milk, but we did great with homemade raw goat milk yogurt. I have read that since pasteurization kills off good bacteria as well as bad that it ruins the natural enzymes needed to digest milk.

For cheese, I seem to do OK with havarti, meunster, whole milk mozarella. Can't find any sandwich meat or sausage that I can tolerate. I am going to order some braunsweiger from U.S. Wellness meats to try. I did OK with 365 brand bacon.

Personal hygiene: I order the lotion, soap, deodorant and lip balm from tropical traditions. I wash my hair with Dr. Bronner's but am looking for something without vitamin E. I am looking to make my own clothes and dish detergent but can't seem to get the energy so I am using "for sensitive skin" types. I brush my teeth with baking soda with a little stevia added. Sometimes I wet the brush with hydrogen peroxide first. I don't use shaving cream, hairspray or makeup and when I need a remedy for something I look up a natural solution. Recently, I had a toothache and I knew I had infection in that tooth. Someone recommended that I chew garlic to kill the infection and it is working. When we had bad colds we survived using only ginger and raw honey tea. I like coconut oil for face moisturizer and shea butter for body moisturizer, they work better that anything else I have ever used.

I hardly ever have a reaction anymore but it was really hard in the beginning. Now, my teenagers and I love this way of eating. I am still working on this problem of chronic fatigue so I continue to devour information anywhere I can find it. I finally got a juicer so I hope to start juicing tomorrow. It requires so little digesting and that seems to be my problem, so it would be foolish not to try it. I am also trying to get into the habit of taking Blue Ice fermented cod liver oil. I have discovered probiotics from fermented vegetables since I believe that beneficial bacteria repopulating the gut is a key part of the puzzle and I can't tolerate anything in a capsule. I love yogurt for probiotics but I can't always get my hands on raw milk. I also intend to start sunning myself every morning and sleeping in total darkness to see if that helps.

One thing I learned from another place that helps me when my teeth hurt. I make soups in homemade broth and then puree the meat and veggies with an immersion blender or food processor. You need to be careful making homemade broth if you are glutamate sensitive, but I think the benefits of the homemade broth are worth the trouble of perfecting it. I always put my meat and bones in a pot with celtic sea salt (the only kind of salt that I use since it has natural iodine) and some peppercorns (I forgot to tell you to buy single spices only - no blends) then cover with water and bring to a boil. As soon as it boils turn down to lowest setting and skim. Put the lid on and cook for about 3 hours. Don't let it boil any longer than it takes to turn down the heat and it should be barely any activity in the pot once it gets down to low heat. You don't want it bubbling away....I usually add garlic and onion when I turn down the heat, so that makes it cool down to low quicker. I make a huge pot of it and freeze some and use some to make soup. I pull the meat off the bones and divide it into baggies in the freezer to add to later soups. I don't use as much meat as veggies since I used pasture raised meat for this and it is expensive.

After reading this whole thing I guess you can sum it up by saying I am a traditional cook. I think since CFS and IBS and COPD, etc. are products are our modern food system (and the more I research the more I believe this to be true) it only makes sense to try traditional cooking methods to cure them. So I have basically rejected almost everything that is factory produced and what I haven't I hope to someday. I am embracing traditional techniques for digestive health and immune boosting (fermented vegetables like sauerkraut and organ meats and cod liver oil and bone broths) and avoiding anything that became "food" in the last 75 years like corn oil, canola oil, cottonseed oil, unfermented soy, feed lot and chicken factory meat, stripped then enriched cereal grains and genetically modified organisms.

One more thing that I think helped me a lot. I bought and installed an under-sink reverse osmosis water filtration system with carbon filters. At the very least I would use a filtering pitcher for water and never try the bottled purified water with added minerals - major reaction.

I know this a long post but there was a lot of information to impart. If you ever have any questions I would be happy to help. By the way, you can just pick a username (it can be anything) when you post and leave the password the same and it will differentiate your posts from other anonymous posters.
Karen
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Posted on Thursday, October 22, 2009 - 11:34 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks so much for all the information!
I am reading a book called the Unhealthy Truth, How our Food Is Making Us Sick and What We Can Do About It. It is very informative!
I just started buying our meats at the butcher shop so hopfully this will help some. Some of the brands you mentioned, we do not have here that I know of in Minnesota. I would like to make a trip into the cities to Trader Joe's and see what I can find.
Also the Prohealth.com
web site usually has good information about CFS about the latest research being done.
I also have pain in my gums and teeth and alot of cavities and have problems with the numbing agent that the dentist uses so he started using something with no preservatives in it but, it doesn't last very long.
Please be carefull with raw milk as cows can carry disese. What is tallow and what is it used for?
Do you make bread with a bread machine? I would like to get one with a stainless steal tub.
Thanks!
Kaye
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Posted on Thursday, October 22, 2009 - 1:38 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Question: I can tolerate whole milk but not skim milk - how about buttermilk? Has anyone had any experience with cooking with buttermilk? For example, my banana bread recipe calls for buttermilk - how about buttermilk biscuits?
EmilyS
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Posted on Thursday, October 22, 2009 - 3:53 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Kaye,

I personally never buy buttermilk but make my own for baking. When your banana bread recipe (or biscuit recipe) calls for 1 cup buttermilk, take 1 cup of milk (minus 1 TBSP) and add 1 TBSP of apple cider vinegar or lemon juice. Let it stand for 5 minutes while the milk curdles, then add to the recipe.

I've done this enough, I don't even measure anymore. Just fill the milk up to almost a cup, then add a splash of apple cider vinegar, then let it sit while I mix together all the dry ingredients.

This way you know what's in the product and you are using a milk that is safe for you. The results are great, you won't notice a difference (plus its cheaper).
kristy
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Posted on Thursday, October 22, 2009 - 7:52 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Karen, Tallow is rendered beef fat to use like lard. I only use lard or tallow from pasture raised animals because toxins deposit in fat - never use fat from feedlot animals or the hydrogenated lard in stores. Also, I only use raw milk from a goat farmer that I know very well and trust.

I bought a bread machine when I first started this way of eating but we can't seem to tolerate yeast and bread machine yeast is the worst. If I had known that I would never have bought one. We quickly gave up on it. We mostly make quickbreads, waffles, biscuits, tortillas. I would buy a nice big waffle iron instead of a bread machine if I had it to do over. We mix up a simple quickbread recipe and cook it on the tiny waffle iron we have most of the time. It's easy and fast and we use them for sandwiches or french toast. Our recipe is basically plain whole wheat flour, homemade baking powder, sea salt, coconut oil (or butter) and water. I eventually want to get into baking with sourdough starter and soaked and sprouted wheat, but that is a little too much for me right now. I will say this, though, if you can tolerate the bread machine yeast it is a super easy way to make bread. Maybe you know someone that will let you try theirs before buying? So many people get one as a gift and then put it in a closet and forget it.

Kaye, I have used buttermilk for cooking and yogurt as well. (I'm southern.) I have a recipe for yogurt biscuits that we really enjoy. There is no buttermilk in stores without poison so if I use buttermilk it is homemade like Emily describes. It works very well. The acidity of the yogurt or buttermilk really helps the bread rise and it doesn't make the end result taste sour. I think you can just substitute buttermilk or yogurt for the milk in any quickbread recipe.
MikeS
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Posted on Friday, October 23, 2009 - 3:22 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Kristy,

I too got a bread machine when I first started having problems. Initially, I was trying to make yeast free, gluten free breads. I got the Zojirushi BBCCX20 Home Bakery Supreme Bread Machine which is a top-of-the-line bread machine and is very versatile. It's completely programmable which is important when making special diet breads.

I put it aside out of frustration, not knowing what foods were making me ill.

Now that it appears to be a free glutamic acid thing, I'm anxious to dust it off and try it again.

Years ago I used a bread machine for regular yeasted, wheat bread, and it was great!

Mike
Karen
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Posted on Friday, October 23, 2009 - 12:45 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks so much Kristy for all the info.
I am so glad I did not get a bread machine. do they sell waffle irons that are not tefflon coated?
Also can you give me the recipe for the quick bread and the home made baking powder?
I am going to call around for the goat milk and lard. Wonder if the locker would have the lard, will have to give them a call. Again thank you so much for taking time to post!
One more question, what do you you put on top of the french toast?
kristy
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Posted on Saturday, October 24, 2009 - 12:36 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Lehman's online sells cast iron stove top models and I think there are a few electric that aren't teflon as well. Our little novelty waffle iron was a gift years ago and is the last piece of teflon in the house. Now that I know how much we love waffles I am going to be looking for a big one - waffles freeze beautifully so you want to make large batches at once.

I am not an exacting kind of cook so I will give you the recipe I use and you will have to adjust the liquid according to the texture of the batter. The most important part of the waffles or bread is the Arrowhead Mills organic stone ground whole wheat flour. It is delicious and has no other ingredients but whole wheat. We get it at Whole Foods but you can get it online here: http://www.wellnessgrocer.com/arrowhead-mill-flour-whole-wheat-stone-ground-p-1661.html. Don't get the pastry flour, while the whole wheat is nutty and sweet the pastry flour has a "wang" to it. I think the pastry flour is from soft white wheat instead of hard red?

Here's the approximate recipe:
4 cups of flour
1 cup of sugar (leave this out for bread instead of waffles)
2 Tablespoons baking powder (Deb's recipe in her book-don't know it off the top of my head)
2 teaspoons sea salt
1 cup melted coconut oil or butter
about 3 - 4 cups water (maybe more - a total guess)

*I find eggs unnecessary for waffles but might be important for pancakes. I don't know since we never make pancakes.

I mix all the dry ingredients and then mix in the oil until it looks like wet sand (?) and then add water. Add the water a cup at a time until the batter looks right. Mine is thick enough that when you scoop up a cup of it to put on the iron it doesn't drip off and you have to give it a little while for all of it to slide out of the cup. My first one is a test waffle to see if the batter is right thickness. It may or may not look funny but my kids usually half this one and eat it without any toppings.

Anyway, you can add whatever spices (cardamom, cinnamon, nutmeg)to the batter or top it with honey butter or cinnamon sugar or whip cream and fruit. I have even used the same recipe with less water to make a bread type batter. Pinch off some and roll it into little balls of dough and fry them in coconut oil or lard. We make a glaze with ground vanilla beans, powdered sugar and milk to pour over them. YUM! Time consuming so only for special occasions....I just thought of leaving out the sugar and making grill cheese out it - I do miss grill cheese sandwiches...

I use a variation on this to make vegetable fritters too. When we want something crunchy I mince onions (the best) or any fast cooking veggie and mix it with flour, parsley, salt, garlic, baking powder and water and then pan fry them in coconut oil or lard. My kids will even eat cauliflower or squash in fritters...I used to make cornbread with corn, onions, jalapeno peppers and cheese added for "mexican cornbread". Maybe I will try this batter in my iron skillet with only the corn left out...Hmmm...so many options, so little time. I think I have another variation posted on here already, search for "whole wheat oatmeal bread".

I guess cooking this way comes from my Southern upbringing - I never had a recipe for cornbread or hush puppies (the only corn I really miss). My mother or grandmother just taught me what the batter was supposed to look like. I guess it's good that we can't tolerate yeast - yeast bread recipes are too finicky for my taste. I said in another post that we don't eat much starch or grains and we don't, but when we do this is what we do eat.

About the milk: Remember to visit any farm that you are considering buying raw milk from. If they don't want you to visit, don't do business with them. Also, I meant to say cinnamon toast, not french toast - we can't do eggs.
EmilyS
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Posted on Saturday, October 24, 2009 - 1:47 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Kristy, you are correct. Pastry flour is made from soft white wheat. I really like it, except when I'm cooking egg free. With egg free baking, I find I get better results if the flour has a little more protein in it and the pastry flour has a very low protein content.

I always bake with hard white wheat flour and all purpose white flour when making yeast breads and soft white wheat flour (pastry flour) when making baked goods that use a leavening agent (except for egg free goods, then I use the hart white wheat).

I wonder if you got a bad batch of the pastry flour as I've never tasted a "wang." However if you are always egg free then I guess the hard wheats would be better anyway.


I love your vegetable fritter idea, I'm excited to try it. Thanks!
Mariann
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Posted on Sunday, October 25, 2009 - 8:37 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I found an interesting piece of info on the web site baking911.com. I had tried Red Mills organic Pastry flour and King Arthur, but had problems. After I read this I changed brands. I still get a few migraines a month as compared to 3 or 4 a week, ugh. Here it is "Soft wheat flours intended for use in cake and cookie production are often chlorinated to enhance baking performance by improving the functional properties of flour components. In the chlorination process, the flour is treated with chlorine gass. During the treatment the flour undergoes a pH reduction proportional to the level of chlorine applied. ........Unbleached flour has a pH rangge of 5.8 to 6.1 while optimum performing bleached flour has a pH range of 4.6 to 5.1" I now use Hodgkins Mills organic, unbleached, unbromated white flour and their Organic whole wheat graham flour, it makes the best bread that I have been able to make. That said, I am questioning if I should be eating bread as often as I am. As per Emily's suggestion I am looking for other triggers to my migraines. Trying to eat regularly, rest, avoid stress and maybe too much bread. It has been a couple of years since I started with this eating program and have much success, trying to fine tune it now.Mariann
Karen
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Posted on Sunday, October 25, 2009 - 1:08 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I am wondering if this recipe is for corn starch or baking powder? I need a recipe for baking powder and I did search on here and I found this, could someone please explain? Thanks! Posted on Thursday, October 19, 2006 - 8:33 am:

--------------------------------------------------------------------------------
I react to cornstarch, so I use the recipe for baking powder in our book all the time now. I quadruple the recipe and store it in pint jars in the freezer:
1/4 c. baking soda
1/2 c. cream of tartar (health food store, bulk)
1/2 c. arrowroot powder (health food store, bulk)
Whisk together and store in glass jars. I have also used tapioca powder successfully, but prefer the arrowroot. You can also use this substitute for baking powder: For every teaspoon of baking powder called for, use 1/2 t. baking soda plus 1 1/2 teaspoons of fresh lemon juice or organic apple cider
Karen
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Posted on Sunday, October 25, 2009 - 1:15 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

What is everyone doing to protect them selfs from the H1N1 flu? Does anyone know of a reliable source for a homeopathic remedy for the H1N1? Any other idea's beside building a strong immune system?
Mariann
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Posted on Sunday, October 25, 2009 - 5:16 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Does anyone out there use contact lenses and if so what do you do about the storage/cleaner solution. I am wondering if my solution is contributing to my mystery headaches. I am being very careful, but I still get them fairly frequently. I need some info, I am seeing my Eye Dr. and don't know if I should get off the lenses and just use glasses. Help Mariann
EmilyS
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Posted on Sunday, October 25, 2009 - 7:10 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Karen,

In the post from 2006, Deb A. is saying she reacts to the cornstarch that is in packaged baking powder, so she makes her own using the recipe you listed. You can use it as a replacement in all recipes calling for baking powder.

If you need a replacement for cornstarch, for most recipes you can use flour. I also use arrowroot powder as a thickener in some recipes that call for cornstarch as well.
kristy
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Posted on Sunday, October 25, 2009 - 10:44 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hey Mariann,

If you make/eat a lot of bread it could be the yeast. It is definitely a problem for us. Per my post above you can see that we use whole wheat flour and Deb's baking powder in quick bread recipes. I guess you could just cut out bread altogether for a week or so (Ouch!) to see if it helps.

If you are still having headaches, maybe you should recheck all prepackaged ingredients you buy to see if any of them have changed formula. Make sure none of them have added citric acid or sodium lactate or some such. I would also suggest that you look at your shampoo, detergents for sodium laurel sulfate and tocopherols, etc.

In any case, I don't know what contact lens solution you are using but all of them I looked up on the 'net were scary to me. I did find a recipe for a homemade natural solution on this page: http://www.modernwife.com/huldabody.html.

Hope this helps,
Kristy
kristy
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Posted on Sunday, October 25, 2009 - 11:10 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Karen,

About the H1N1, we are making sure we eat plenty of anti-fungal/anti-viral foods like onion, garlic, fresh ginger, raw honey, fresh herbs like parsley. We wash our hands a lot. We had the flu about a month ago, but we never did find out if it was H1N1. We used ginger tea w/raw honey for congestion, cough, stomach upset, chest congestion, sore throat - ate homemade chicken soup. We only took ibuprofen a couple of times for body aches. It was miserable but not the worst I've ever had.

Kristy
Mariann
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Posted on Monday, October 26, 2009 - 5:12 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks for the info Kristy, I am leaving for the Dr. Appt. in half an hour, I just checked the sight to see if I had a reply, you are a God send. I think I will go get the recipe you suggested and maybe go over it with my Doc. I use Aquify and I have used Complete multi purpose as well. I can't thank you all enough, I truly feel that I have a life line around me. I am going to get out these kinks. You know I had to come face to face with some truth. One of you wrote about your journey and it listed a few times of denial. I have been guilty of that and without your help would not have seen the forest for the trees as they say. I thougth erroneously that even though I know of my sensitivity on big items, certainly I could use toothpaste and eye solution and to my chagrin BREAD not so I think. Thanks for putting me on the right track. To all of you especially Kristy, Emily, Di and Dianne and now Mike. Through Mikes venture and your responses to him I am learning even after watching this sight for over two years. MEMORRIS (I think I spelled it right) You are brilliant, I love your science Info and so many others I can't name you all. God Bless You all and especially Deb and Mike and Carol H Mariann
EmilyS
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Posted on Monday, October 26, 2009 - 12:21 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Mariann,

You are correct about processed pastry flour going through a chlorination process. I should clarify, I buy soft white winter wheat, then grind it using a wheat grinder to make my own pastry flour to avoid the bleaching process.

I'm glad you've been able to find a few flour brands that you are able to tolerate but I agree with the other poster. You could remove all wheat from your diet for 2 weeks to see if its too much wheat that is causing your migraines. Some people on this board aren't able to handle the FGA in wheat.

Hang in there, I'm sure you'll find an answer to your questions. You and your husband are doing an amazing job at tracking everything.
cathy218
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Posted on Monday, October 26, 2009 - 1:15 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

HELP? PLEASE.Iodine Supplement?
I see some of you TOOK Lugol or Iodoral...how did that go and whom prescribed that? Why did you take that brand?

My naturapath wants to put me on Prolamine Iodine.

My MGS type reactions are gone now that my diet is clean for months. My thyroid is slightly hypo thus Armour...feel less foggy when I take it. Adrenals are shot...take DHEA and just started some sort of BOVINE Adrenal stuff.

Only symptoms that remain...tight muscles at times (sometimes totally dissappear the week before period?)and exhaustion which is better than before.

Symptoms that I did have when I would have a reaction: was SEVERELY sensitive to ANY chemical both inhaled and ingested. I do not eat preservatives or MSG of any form and can now tolerate more stuff after probiotic raised immune system. And after NAET. Was reacting to everything a year ago and am now much better. Had horrible IBS, that's all better because of probiotic and clean diet. NO dairy...almost no gluten or wheat.

Just wondering what you all take for iodine/iodide supplement. I can usually get on here and see what worked for you and that always works for me as well. I am so grateful to those of you who firged the way on the sensitivity plight.
Mariann
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Posted on Wednesday, October 28, 2009 - 9:00 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thank you all so much for your support and your helpful ideas. I went to my Eye Dr. and to my surprise and delight he understood what I was talking about, went on the msg myth web site right there in the examining room To see if he could find the name of the weaker solution eye drops. He came to a very old posting about the glaucoma connection and put the site in his favorites. Guys I had to drag him away from the screen to do my check-up. I am the luckiest patient ever. He used Paremyd low strength dilating drops, I had no problem and he didn't use the dye drops on me, just in case. Here is the great part---when I told him about my concerns for the contact solutions he said,"No problem we will use plain hydrogen peroxide, they've used it since the 80's with no problems" I had the distinct impression that he isn't cool with all the new stuff in the solutions. It takes a tiny bit more time using the little gadget that the contacts fit into, you put in the hydrogen peroxide, and the oxygen escapes through tiny holes in the top. In 6 hours it has turned into a simple saline solution. I haven't tried it yet. The down side is, you CAN NOT rinse your lenses and put them in your eye before the 6 hours are up. He said it will disinfect your eye and you will really feel it. No damage and you will be fine the next day, but it will not feel good. There is a little metal piece in the contains (I forgot which one and it reacts with the hydrogen peroxide to give off the oxygen). I am so excited. I am being very careful. I had a reaction today and yesterday I had cooked organic oats for breakfast (cooked lightly) with nothing on them. An egg sandwich on a taco type crepe that I made (organic flour) organic peanut butter (Woodstock Farms) on a Wasa Rye cracker on the bottom and a cover of a Kavli Plain Rye cracker. I am wondering if the Woodstock Peanut butter with only peanuts and sea salt may be the culprit. I saw that sea salt is suspicious to some of you. The eggs are not organic and in looking back I have had headaches when eggs were on the ingested list from the day before. I used canola oil in the crepes, canning salt (small amount egg and water) I am wondering about the canola oil since I saw that as a suspicious ingredient also. I tried a hamburger from a local safe farm with organic lettuce and organic mustard (used before and is safe)and put it on another crepe. That will help me check that lead out. I hope it was the eggs. I will keep you posted. Why is it that on this thread I need to slide my bar back and forth to see all the comments when all the others are nice and tight into a little space.? Thanks again. Mariann
kristy
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Posted on Friday, October 30, 2009 - 1:58 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Mariann, I'm so happy to hear about your doctor. Wow! I can't even imagine.

I think you read my post where I worried about foods that list sea salt as an ingredient, but I really do suggest using Celtic sea salt instead of canning salt because of the natural iodine it contains (along with various other important minerals). I don't know about sea salt used by canners because it can have anti-caking agents.

I would bet it is the eggs. Early in the spring I am going to get some hens and a chicken tractor for the back yard. I don't know what I will supplement their foraging with but it won't be corn or soy and we will see if that is our problems with eggs.

I know you'll figure it out. Keep us posted.

Kristy
Judith
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Posted on Wednesday, November 25, 2009 - 5:31 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Help for safe shampoo!
Arggghh. Garnier Fructis changed their ingredients again and now it contains salicylic acid in addition to citric acid. I want color-safe shampoo ideally, but have been looking for days and haven't come up with a single brand that seems safe. What is everyone else using now? The addition of algae and hydrolyzed EVERYTHING is out of control. FED UP. But Happy Thanksgiving with thanks that there is at least more and more food we can eat!
kristy
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Posted on Monday, November 30, 2009 - 8:49 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I am corn allergic so I have to be very careful and the only shampoo that I haven't reacted to is from Tropical Traditions. The shampoo bar and the soap bar work great and contain nothing but saponified coconut oil and natural patchouli. I gave up on finding a shampoo without corn. If you don't have a problem with soy, Dr. Bronners liquid castille soap can be used as shampoo.
Judith
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Posted on Wednesday, December 02, 2009 - 10:04 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks Kristy. I haven't seen Tropical Traditions so I'll have a look for it. I've tried castile soap on my hair and the horrible screams regarding the results could be heard for miles. There's always dreadlocks, I suppose.
kristy
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Posted on Wednesday, December 02, 2009 - 9:41 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

http://www.tropicaltraditions.com/ I don't think any store carries them. It is tricky to use these if your hair is long. I think Deb uses apple cider vinegar as a "rinse" to detangle. My hair is short enough that it doesn't matter - good thing since I have a very tender scalp.

There also seems to be an adjustment period with natural soaps instead of detergent shampoos. My son's hair was extremely oily for the first week or two until his hair adjusted. Now the coconut soap bar really works well for all of us. It is a very clean feeling so I would think you will want a rinse for tangles.
LisaS
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Posted on Wednesday, January 06, 2010 - 7:21 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Any connection between chlorine and glutamate sensitivity?

(I can't figure out how to make a new thread...I must be missing something obvious!)

My son had a bit of a reaction from the pool yesterday despite us being pretty careful about foods, at least as careful as we usually are. He very often reacts to pools. It could be simply tireness, which is what I've always presumed. As far as we know, his thyroid is fine and he isn't iodine deficient.

It could also be that it makes him hypoglycemic which increases glutamate toxicity...but that wouldn't explain the continuing mood this morning.

Any thoughts? Thanks!

Lisa
MikeS
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Posted on Wednesday, January 06, 2010 - 9:01 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Lisa, the thread thing had me stumped for a week.

Do a find on:
Start New Thread
CTRL F brings up the find window on most browsers

It's after the list of threads, and before the full body text (midway through the page)
Mariann
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Posted on Thursday, January 07, 2010 - 9:30 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Lisa I can only speak for myself, but I know that I do have a problem with inhaling Chlorine bleach for cleaning. I used to use it on the bath room floor and I used comet with Chlorine on the fixtures. I got a booming migraine every time I cleaned. It does a great job of whitening the tile and the white grout that I labored over installing so I liked it, but it is not worth getting sick over. I used to think that the cleaning thing might be hormonally inspired thus a migraine causer too. After I realized this though I took note and I did not get a headache after a cleaning spree if I didn't use bleach. I now clean with vinegar and water, have a nice clean floor with a little more elbow grease and I use baking soda on the fixtures, works fine for me and no headache. So I can see how you look for multiple reasons to be reasonable about the glutamate thing. None of us wants to turn into neurotic people regarding this problem. I do know, I read here that a study shows inhaling ammonia brings a glutamate reaction directly to the brain. No processing needed there just a straight run. It was from one of the links that our computer savvy mates on this web help us to find. When we see some sort of pattern it is good to take a look at what is happening to us. I also have problems with indoor pools if they use a lot of Chlorine and they do in the places I have been with our kids and grandkids on vacation. You know, the little kids in the pool motivation for extra chlorine syndrome. Hope you figure out the problem it is hard to see your children have this problem. I so much prefer it to be me. By the way the pools that I am referring to were indoors, that helps keep the fumes in and I understand that they hover just above the water line. Mariann
Anonymous
 
Posted From: 69.157.115.210
Posted on Monday, January 18, 2010 - 2:42 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

HI there, trying to live a MSG free life, and enjoying the benefits.
Just had a homemade soup, with organic buckwheat.
Had the soup earlier today - no reaction.
Had it with buckwheat, diarrhea within 20 minutes of eating it.
The buckwheat was organic... are people experiencing reactions with buckwheat?
Thanks!
L
Gabi
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Posted on Monday, January 18, 2010 - 2:56 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Some buckwheat has gluten in it, such as the
Bob's Red Mill. They changed their hot cereal from gluten free to gluten containing in recent
months. Check with the manufacturer to find out
their policy. The pocono brand is still organic
and gluten free. Hope this helps.
Anonymous
 
Posted From: 69.157.115.210
Posted on Monday, January 18, 2010 - 5:38 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks gabi... obviously no one has complete answers, but this one was the pure solid form of buckwheat, and only buckwheat (not in the cereal form)...
was terrible!
Maybe I am actually sensitive to Buckwheat? Was reading on IBS related sites and they said that sometimes the sheer fibrous nature of Buckwheat could be the trigger - apparently Buckwheat is really difficult to digest??
My motivation to go MSG was the realization that I was having a diarrhea reaction to all the glutamate bombs in "healthy" prepared foods, and that it was preventing me from losing weight. I feel soooooo much less anxious, bloated, and am losing a few pounds already from going glutamate free!
And then this happened...
I am really learning the motto one day at a time, and it now seems even one meal at a time!!! sigh
Nana
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Posted on Tuesday, January 19, 2010 - 6:01 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

What IBS websites have you found most helpful?
Mariann
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Posted on Tuesday, January 19, 2010 - 1:21 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi L, I am not sure if you meant that you ate the soup and had no reaction then had it again later and had a reaction after 20 minutes. If that is the case, you may have freed up some glutamic acid in the reheating. I have to be very careful not to cook things too long. You might also find it interesting to google the site avoiding corn. One of the people on this site posted it, Kristy I have found it very helpful and you may find that you have a double problem. The people there are very informed. Just click on things to avoid after you get to the home page and check it out. Good luck and keep us posted. I hope I am remembering the exact things for you to look for, if not check back in and we will guide you. Mariann
kristy
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Posted on Tuesday, January 19, 2010 - 11:38 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Anonymous,

buckwheat is often cross contaminated with corn or treated with corn. I had a lot of trouble in the beginning with reheated foods or leftovers left in the fridge. Also, I used to have a problem with broth (did you make yours?) or meat cooked for long times. Now, as long as I avoid corn (I eat only pasture raised meat not processed with citric acid) and I no longer have citric acid treated tap water (my reverse osmosis filter would not remove it - only distillation will), I have no problems. I eat roasts cooked for three hours in the oven and homemade broth with no problem. I believe the citric acid in my water (and meat) was causing an allergic reaction as well as causing a build up of glutamic acid when I cooked with it. I don't believe I am as sensitive to glutamic acid as I was when I started but I still avoid it (and more) since I react to all corn and soy additives.

Here are some websites about avoiding corn:
http://www.cornallergens.com/
http://forums.delphiforums.com/AvoidingCorn/messages

HTH,
Kristy
Di
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Posted on Wednesday, January 20, 2010 - 5:28 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Kristy, just curious, does your corn allergy include organic corn as well, or might it be due to the genetic modification that almost all other corn has? It seems that more and more people are developing allergies to corn and I wondered about the reason.
kristy
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Posted on Thursday, January 21, 2010 - 2:19 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I can't eat organic corn, either, but I know there are some on the avoiding corn forum that can tolerate organic corn on the cob or organic corn chips. I do believe that my allergy is because of the genetic modification (I'm allergic to corn and soy). There was a study that found that any genetic modification to a plant made it inedible by humans. In fact, it didn't matter how it was genetically modified, the human body ceased to recognize it as food and treated it more like a toxin. Now the GMO's are linked to organ failure and they are in everything in such high quantities. It has really been taken to a ridiculous level and more people are starting to make the connection between their poor health and food additives.

I have had people tell me that I am on a weird diet (because I don't eat any prepared foods), but I really believe that the additives are slowly killing everyone (even if they don't have severe reactions like I do). I am even thankful for our allergies sometimes since it makes it much easier for us to resist the convenience foods. It used to be easy to avoid additives - just by eating home-cooked meals most of the time. Now they are even in the ingredients of home-cooked meals and even some tap water so that everyone is eating additives with every meal.
Star
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Posted on Saturday, January 23, 2010 - 7:16 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi everyone; thanks for everyone's excellent advice.
I am experiencing an increase in anxiety the more I am off MSG (and high glutamate).. have been eating only clean ingredients from scratch for a few weeks now and generally feeling excellent, but then I get these periods of *HIGH* anxiety. Can I chalk this up to a withdrawal reaction? Just interested in other's experiences. I read one post somewhere where someone said that they had some nasty withdrawal reactions...
thanks in advance!
Star
Mariann
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Posted on Sunday, January 24, 2010 - 6:47 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Star, I can't say that I had withdrawal reactions, but I have posted here earlier about some mystery reactions, when I thought I was eating "clean". The people here helped me look closer at what I was putting in and on my body and I got a lot better. Look at lotions, shampoo, meds that may have a gel coating ie even prilosec and ibuprofen or tylenol. I wash off the coating now. I use baking soda instead of tooth paste now and switched by dish detergent to Ivory and my bar soap as well. Potatos even organic ones were bothering me. Meat that looked fine because they said no hormones or anti biotics were not safe because some are washed with citric acid or phosphates. Sulfites might be a problem. Long cooking times, left overs for me are not good. I freeze food immediately if I have left overs and use them again later. I do not eat the same thing right away, so that I can rotate foods in my system. I changed my contact solution to a plain one instead of the ones with long names of ingredients. If this applies to you I will be happy to supply the exact name of mine. I use only organic eggs from my local farmer and meat as well. I do use Bell and Evans chicken safely and their chicken sausage (only the Italian because the label looked safer) with no problem. The big problem is that everyone is using citric acid for washing and as Kristy said it is being used in water supplies also. I would look at your bottled water too if you use it. One top of that Emily on this site mentioned that I should keep an eye on eating regularly since blood sugar levels can bother some of us as well. The up side to this is that I have all but irradicated my mystery migraines that started always with horrible anxiety and a sense of dread that washed over me. That was followed by nausousness, joint and neck pain and finally a whopper of a migraine. Keep at it and ask any question that comes into your mind. If one person here doesn't have an answer for you, another one will. It has been invaluable to me. I wish you good health, keep on trying. Mariann
Kaye
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Posted on Monday, January 25, 2010 - 8:31 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks Mariann - I found your posting extremely helpful and I think Star will too. As a matter of fact, I have printed it off to put in my MSG file. I have been eating "clean" since Sept and am doing much better with the headaches, but still have mysterious symptoms that occur at odd times. If I can get rid of them, or lessen them, by just changing the way I brush my teeth or the dish detergent I use, it would surely be worth it. My first symptom that I notice is burning eyes that may or may not develop into a major headache. And yes, I also found the coating on ibuprofen to be a problem. I have bought ibuprofen at Walgreen's that doen't have any coating or dyes and it works fine for me.
Mariann
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Posted on Monday, January 25, 2010 - 5:36 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Kaye thanks for the tip on the ibuprofen at Walgreens, I will definitely look there. You know I thought I was being very careful and I did read here about people using baking soda for brushing. I don't know why I thought "well that isn't me, I'm OK with toothpaste, I've always used it". Then one day it hit me, what makes me think it can't happen to me, so I tried these other eliminations and I feel so much better. The baking soda is really great, it is a little salty, but when you rinse with water after, the water almost tastes sweet. I will never go back to paste. To top it off, I just went to the dentist for a cleaning and the hygenist congratulated me on the good condition of my teeth and gums. She and the dentist checked to see if there was any problem with the abrasion of soda and gave me the go ahead. I also brought a little glass jar with water and baking soda to use to rinse, since mouth wash is also a problem. I gave out the web site here to two of the girls in the office. You know as I read your post I realized that eye irritation does occur for me as well. I'm glad my post was helpful, stay with it. Mariann
kristy
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Posted on Tuesday, January 26, 2010 - 2:17 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Mariann, you can also add a little stevia powder to the baking soda. It make it taste sweeter, but stevia will not cause tooth decay like other sweeteners.
Deb A.
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Posted on Friday, January 29, 2010 - 9:04 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Does anyone here take eye drops for Glaucoma? My eye pressure is a bit high and I may have to start the drops soon. I'm concerned about ingredients.
Anonymous
 
Posted From: 24.22.52.206
Posted on Friday, January 29, 2010 - 12:44 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

How do I register to join the forum?

Thanks,

Purple_Kangaroo
Roy Piwovar
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Posted on Friday, January 29, 2010 - 7:58 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Some glaucoma treatments:

http://www.allaboutvision.com/conditions/glaucoma-3-treatment.htm
Di
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Posted on Saturday, January 30, 2010 - 4:01 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Deb, About 4 years an ophthalmologist prescribed some drops (for glaucoma) due to high pressure, but when I looked at the medication risks I decided to get a second opinion. I next went to the U of M Kellogg's Glaucoma Eye Center who put me though a whole gamet of tests and they decided I didn't need to be on drops. I guess there are several other indicators besides pressure they take into consideration. So perhaps you may not really need them either, or at least not yet.
Nana
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Posted on Saturday, January 30, 2010 - 4:55 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

My eyesight has improved over time with improved diet and natural supplements. A friend has stopped/slowed her major retinal eye problems with Lutein and Bilberry. Bilberry is a relative of blueberries and may help glaucoma. When I was so sick, I ate lots of fresh blueberries (from USA-not foreign countries because of pesticides). They helped me to improve my health.
http://www.zhion.com/Bilberry.html
http://www.rxalternativemedicine.com/articles/cataract_glaucoma_macular_degeneration.html
http://www.qualityhealth.com/health-encyclopedia/alternative-medicine/glaucoma
Melinda
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Posted on Friday, February 05, 2010 - 2:24 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Regarding the Buckwheat. I just bought some organic cream of buckwheat (just add it to boiling water) and ate maybe just 1/4 cup to test it out. Next day I felt horrible with extreme fatigue, achiness all over, major heachache, extreme fog, nausea and bloating, etc. There wasn't anything else in my diet lately or yesterday that I could be reacting to so I am fairly sure it is the Buckwheat. :-(

If I remember correctly, it is high in protein and so it makes sense that if you boil it in water that free glutamate will be released. I am so disappointed...I really need some new foods to eat, but it's not gonna be Buckwheat.
Mariann
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Posted on Friday, February 05, 2010 - 9:15 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Melinda, I am wary of using any hot cereals or grains that you just add to boiling water. It sounds instant to me, unless there is a specific cooking time that I am misunderstanding about. If it just goes into boiling water with no cooking time, it indicates that it is pre cooked, for who knows how long. I'd be suspicious of that. I only use regular oats not quick oats for that reason. Hope this helps. Mariann
Melinda
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Posted on Monday, February 08, 2010 - 1:06 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks Mariann! The instructions said to add to boiling water and allow to cook (at lower temp) for 10-15 minutes...so it wasn't instant, but close enough I sappose. I have some organic gluten-free oats (not instant) and maybe I'll try that next, but hardpressed to do so since I got very ill from the buckwheat that included throwing up later that night which I never do (never have had that type of reaction to msg). ugh.
Mariann
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Posted on Monday, February 08, 2010 - 8:33 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Melinda, throwing up is common with migraine, if that is part of your reaction, it was with me. The pain would escalate until that point and after it just ebbs away. My directions say to cook for 10 to 15 minutes also. I always cook my oats for 5 minutes and then let them sit a minute and they are fine. Check out the shorter cooking time to see if it works for you. I started with 10 minutes since it was the least time they said. Then I went to 8 then 6 then 5. I tried 4, but that was not enough. Good luck with the gluten free oats. Oats are so good for you and I brought my cholesteral down to 195 from 265 over a period of 8 months by adding oats to my diet, walking (very short distance at first) and getting rid of free glutamic acid from my diet. Go really slow. My Primary care dr. told me to walk out my front door and if the lots in my neighborhood were small, I should go up two house lots, turn around and pass my house--then go two house lots in the other direction, turn around and go into my house. No more walking than that for at least two weeks. He said he wanted me to be an under achiever, something he thought I had probably never done. Not unlike many busy Mom's and Nana's. I felt pretty dumb doing that, but I had made the committment to eat no fga and to get healthy. I did it and then added a little bit of distance at a time. I was amazed as I saw my numbers for cholesteral come down, no meds either I might add. The fga reeks havac with all of our body functions as we have all seen. I am still losing weight slowly and now it is over 40 pounds. If you have seen my postings, you will see I make really fun foods now and eat more than I ate before. My body just knows what to do with real food, and I still walk for half and hour pretty much every day, I just joined a gym to do strength training. I am 65 by the way and feel better now than I did in my 40's. I will be staying tuned to see how you do. We all started with pretty much the same story, but you can change your outcome just like many of us have. Mariann
kristy
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Posted on Monday, February 08, 2010 - 11:09 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Mariann, You are amazing!! I think I will start trying to walk that way tomorrow. I have chronic fatigue and get tired very easily, but that system might actually work for me. If I am too tired after going up two houses and walking back, I can stop there and I am not stuck too far from home and still having to walk back. Genius.

Kristy
Kaye
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Posted on Tuesday, February 09, 2010 - 5:56 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Mariann - You are an inspiration to all of us! Thanks for posting. I need to lower my cholesterol also. I am curious about what you do for dairy products and calcium. Do you use butter and drink whole milk? I have been mixing the butter and olive oil for a spread and love it. But wondering what effect the whole milk and increased use of butter is doing to my cholesteral. I am due to have it checked and have been putting it off because I am a little worried about the outcome. I need to start with the walking again and eating oatmeal - and losing some weight. I know all that would help me. Thanks again for posting your success story. Kaye
Mariann
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Posted on Tuesday, February 09, 2010 - 9:01 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thank you so much for the words of encouragement. It was my Doc. that thought of this and he is the Genius. I also do the Gazelle when I can't get outside. It just goes back and forth, so easy to use, relativly inexpensive. Google it. It has the approval of my Chiroprator also. I love it. Yay for you Kristy and Kaye get out and walk you WILL feel better I promise. On top of that you will really see the seasons and the outside world in a new light. I know for myself, I had a lot of joint pain in my hip, very deep where the leg joins in, in my knees and back. I started out slow slow slow trully. For myself, I use Org. Valley half and half in my coffee every morning, I drink Org. Valley whole milk, when I use Milk. I use honey or pure cane sugar in my coffee and drink it very weak. Half Folgers Decaf and half Folgers classic roast. When I brew it, I use one rounded Tab. Spoon per 3 cups of coffee. Some use 1 T. per cup some 1 Tab. per 2 cups. So you see mine is VERY weak. I love just having something hot and easy in the morning. To say nothing of sweet and creamy. I use butter whenever I want to. I read somewhere probably here that your body knows what to do with real food as nature intended it to be. It's when we eat some low fat items (because usually they add stuff in to make it taste better) or fga that we confuse our body. I will say that I give the oats a lot of credit or any real fibery food. When I was getting some mystery headaches a while back I suspected the oats were having a cumulative effect on me. When I went back to try it again, I lessened the cooking time. I was not walking too much then because I had just had pneumonia. My cholesteral started going up again. I got back on track and it came down again. Now I get on the floor almost every day and do some very easy stretches. At first I was holding on to a chair to lower myself to the floor and I did very gently little movements. Getting up was pretty funny to see I bet. The stretches got better, I got down easier and up easier, but the best part is I don't have the pain. I know the Fibromyalgia is so bad for some people so I don't want to be light thinking about this, but I do believe that if we sit there and try to heal, it won't happen. I wish I could give you diagrams of how simple and gentle my first stretches were. Now I just found out I might need some surgery, girl stuff, and my first thought was, how long is it going to be before I can walk around and do my stretches. I had gone to the gym a few times and a great young woman showed me how to sit on those huge balls and bounce a bit, then she showed me some gentle weight stuff with only 2 lb. weights I loved it, I loved that I didn't fall off the ball. That is so NOT the me I used to be. My doctor and this message board really saved my life and my quality of life. I gave him one of Deb's books and he has had a couple of people call me to talk about it. He felt that they may have the same issues as we have here. But now for something really important Did you get your meat Kristy? I am hoping that you did. Hubby is doing great. Mariann Have a wonderful day.
Melinda
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Posted on Wednesday, February 10, 2010 - 1:18 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Mariann, I am impressed with how you (and many others here for that matter) are proactively taking the steps towards better health - albeit in most cases, health issues necessitate the action, but we'll try just about everything to feel better right? :-)

I walk every day thanks to my dog! I have always exercised and used to be very athletic, though I am unable to do gym workouts or anything too strenuous now so walking and easy stretches is what I do and know I am better for it.

Thanks for the info on cooking oats...going with less time - I'll try that and see how it goes when I am feeling brave again. I don't typically get migraines, just all over achiness and headaches, though I did experience a vision migraine which I've never had before and also alot of nausea when I took Artemisinin(for parasites) - I wonder now if there is something in that supplement that has msg. I only took 1/4 tablet! My ND said it meant it was working but wanted me to wait on it for a bit, though not sure I want to experience that again. We learn as we go don't we?
kristy
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Posted on Wednesday, February 10, 2010 - 4:35 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Melinda, I don't know what brand name of Artemisinin you had, but some of them have some nasty inactive ingredients. Maybe you could ask your ND if there is a way to utilize sweet wormwood (active herb) instead. (Maybe drink tea instead of taking pills?)

Mariann, I did get some meat! I only bought 5 pounds of ground deer meat for now because all the rest available was sausage. There were people waiting in line for this meat and now I know why. It was really quite good and cheap ($6.50 for 5 lbs.). My picky kids liked it browned with onion and garlic and sea salt with homemade ketchup. I'm happy to report no reactions! I am going to stop by there today when it isn't quite so busy and talk to them about the sausage ingredients so I will know if any are safe for us for next time. They didn't have any pork, but they do have pork available sometimes. They sell every Monday morning and never know in advance what they will have so it will be adventure every time. :-)

So glad to hear your hubby is doing great. Have a good day. Kristy
Mariann
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Posted on Wednesday, February 10, 2010 - 10:15 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Yes Melinda we will do what is nec. to feel good. It starts to happen when all of a sudden it's not that we feel great, but that we don't feel as bad as usual. That makes us go forward. I also think that as we clean up our food, we clean up our bodies and that makes us think more clearly. So many people here refer to "brain fog", it is really a big part of the reaction to fga. I hope the cooking time works for you on the oats, they are really so good for us. Kristy had some good advice for you here about the meds. I hope you feel better every day and keep on walking.
Kristy Yippee, I am so happy for you about the meat. This is going to be a great resource for you. What a great price to boot. Life is good. Mariann
Deb A.
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Posted on Monday, March 01, 2010 - 10:55 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Received this email. She wants someone with similar situation (child) to exchange email with:
"I am writing as I have a small child of sixteen months that is yet to sleep through the night ( I breast feed.) I have through trial and error become aware that she reacts quite strongly to MSG in food and in hindsight through my breast milk. We have cut it out as completely as we can and the improvement in her has been nothing short of miraculous. That said we still have episodes as I'm sure you can appreciate how hard it is to feed ourselves without inadvertently digesting msg (or one of its many hidden forms.) at some point. She suffers insomnia, and mood swings that no small child should experience, she is unable to play as a child of her age should, and high pitched screaming fits are not unknown. After excessive consumption ( her elder sister fed her flavoured crisps unknown to me till half the packet was gone -needless to say they no longer can be found in our house!!) she vomits etc etc...All of these symptoms are eradicated when msg is cut from her diet and she is a different child. Ive also found that giving her nurofen (ibuprofen) works. We, for a while, thought she was in pain in the night and paracetamol didn't work, but nurofen (ibuprofen) did...I have since discovered that this is in fact a glutamate blocker.
.
I was on your site looking to find other parents of small children so adversely affected, that I could swap information with and hopefully offer support to each other. I know from my own experience that many people refuse to accept that msg can cause such problems and in fact my own Doctor seems to think i am insane!!!

If you could put me in contact with anyone willing to share information on their experiences with small children that would be much appreciated.
Kind Regards
Alison"
Please email me (Deb A.) at avenger@msgmyth.com if you would like her email address. Thanks.
Mariann
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Posted on Monday, March 01, 2010 - 5:20 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Oh Deb that is heartbreaking. I have no young child with me, but as a past Mom and a now Nana, I would be happy to just be supportive of her. I will send an EMail to you right now. If you think that will be OK with her. Mariann
Deb A.
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Posted on Tuesday, March 02, 2010 - 3:55 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thank you so much Mariann. I have sent your caring offer.
EmilyS
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Posted on Wednesday, March 03, 2010 - 8:40 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I have a 2 yr old daughter that eats 99% of my diet. She doesn't react to MSG (that we know of), but she eats mostly the same diet as me and my husband. I would be happy to lend support as well. I'll send you my email address. Thanks, Deb.
Deb A.
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Posted on Sunday, March 07, 2010 - 6:19 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

This is a test...just testing to see if we can still post. Someone reported problems.
Deb A.
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Posted on Tuesday, March 23, 2010 - 6:41 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Help! I got a call from a woman scheduled for major surgery in a couple weeks. She will need a feeding tube for a few days and after looking at the ingredients of a feeding couple substances, she is terrified. Most contain several sources of free glutamate from calcium caseinate to hydroylyzed proteins of some kind. Has anyone had an experience with enteral feedings? Does anyone know of safer substances? Any input will be appreciated.
Roy Piwovar
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Posted on Wednesday, March 24, 2010 - 3:38 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Deb A.,

The ones I've looked at are all bad. It's a wonder anyone ever gets better while on them. There must be something else they can feed people instead of these adulterated formulas.

http://www.healthsystem.virginia.edu/internet/digestive-health/nutritionarticles/MaloneArticle.pdf
Mariann
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Posted on Wednesday, March 24, 2010 - 5:34 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I don't have an answer on the feeding tube question but I will keep her in my prayer. Mariann
Deb A.
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Posted on Wednesday, March 24, 2010 - 11:37 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I remembered that Jack Samuels used to be a hospital administrator, so I emailed him last night and here is his response. This is important information we need to share:
"Jerry and Deb:

There is no question about it. Every enteral care product that I have seen contains processed free glutamic acid (MSG). In fact, you will find that most, if not all of the products have hydrolyzed protein as a major ingredient.

As Deb knows, I was a degreed hospital administrator who just happens to be severely affected from MSG. Through contacts with hospital supply companies, producers of enteral care products were contacted about the MSG situation, but it was made clear that they would not alter their products. Also, through a MEDLINE search many years ago, I found a report that about 25% of people on enteral care experience gastric problems, but the researcher passed off this finding as being related to the fact that patients on enteral care were very ill. (At the time it was estimated that 25% of the population reacted adversely to MSG.)

Just last night, I visited with the mother of a child on enteral care products who experienced seizures throughout his life. The seizures stopped when, with the permission of her neurologist, she began to used an osterizer and made her own enteral care product and eliminated all MSG-containing foodst. She is not the only one that I have conversed with that have taken this approach.

A competent dietician should be able to prepare well balanced meals and osterize them for use in tube feeding. They don't like to do this, but it can be done, and has been done in other cases.

I can't tell you how many times that I have been told by a physician that something will not bother me. I don't accept that approach by physicians any longer because, in almost all cases, I ended up unconscious.

Incidentally, physicians are also actively using protein drinks in hospitals, usually Ensure or Boost. These products include hidden MSG. A representative of one of these companies finally admitted to this fact, but company management refused to make changes or to disclose this fact on labels or in product inserts.

It is time that your physician and other physicians begin to realize why some medical conditions are on the rise. They may have studied nutrition in medical school for several weeks, but it is rare to find a physician who fully understands the MSG problem. I base this on 20 years of extensive study on the MSG issue by my wife, Adrienne Samuels, Ph.D., and me.

Jerry, sit down with your doctor before entering the hospital and have an understanding on this issue. If I can be of any help, feel fee to write or call. Best of luck. I am sure that all will go well.

Jack Samuels"
Deb A.
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Posted on Wednesday, March 24, 2010 - 11:45 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Roy, I forgot to thank you for your research on enteral feeding substances. Wow, we really need to depend on ourselves to protect our own health...armed with knowledge we learn here.
Barb
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Posted on Thursday, March 25, 2010 - 12:17 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Can someone tell me if MSG causes ringing of the ears and throat swelling? I have these and other problems like migraine headaches. Nothing helps them.
Evelyn
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Posted on Thursday, March 25, 2010 - 12:55 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Yep! Try a search Barb - you may have come to the right place...
Mariann
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Posted on Thursday, March 25, 2010 - 1:38 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Barb Evelyn is right you probably have hit on a site that can help you feel a whole lot better, just by eliminating MSG and it's cousins from your diet. Make no mistake, it takes time and some frustration, but the people at this board have all been there and are in various stages of gaining back their healthy selves. Msg definitely causes ringing in my ears and migraines. I have been working on this for almost three years. Don't panic it doesn't take that long, but it takes some time. I started eliminating MSG, but was not completely aware of all the other names it appears under. I highly recommend Deb's book, it puts it all right in front of you. I just stammered about the first year, then I got the book and quite honestly I didn't read it all the way through. Like all people I wanted a short cut. I got a little better right away, but not completely. I started going to the message board and read and read, then after a lot of months I made my first post. It was liberating, I have learned so much more by asking questions and even helping new people like yourself. We all still have problems sometimes because the food industry changes the ingredients, so this is a lifelong committment. Keep us posted, ask questions and we will all chime in to help you, then make a decision as to whether you want the book or not. I love the recipes in it as much as the concise lists of what to avoid, how to make substitutions for certain ingreadients and the like. My husband kept a special calender with what I ate each day, and we marked it with an X if I got a headache and ------- if I didn't. It helped to sort out what was making me sick. It makes you fell in control of your life and not so much of a helpless sufferer. Good Luck and Good health. Mariann
Evelyn
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Posted on Friday, March 26, 2010 - 6:39 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Same for me, Barb - I suspected glutamate was my issue and read up foods it is in, but it was not until I came to this site (and had a recent run in with haircolor) that I began to understand the myriad of products MSG is found in - under names you would never recognize as such. It is easy to cook without MSG - just use whole fresh foods. Nearly every processed food contains it. My motto is: If god didn't make it, I don't eat it. Debs book has a lot of good info - but more importantly to those who love to eat :-) Good Recipes! I made the chicken tettrazini last night, from left over chicken my husband made with the marinade recipe. This may not be the answer to your trouble, but you can easily find out if your diet is an issue, by doing the test diet (see the link on Deb's home page). I hope you find what you need. God Bless.
Deb A.
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Posted on Friday, March 26, 2010 - 9:41 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Barb, we hope we can help you. The wonderful people who post here have been where you are now. None of us would go back to the way we were eating, now that we feel so much better. The test diet at www.msgmyth.com is a good place to start to prove to yourself if MSG is the culprit. The symptoms you mention are very typical of MSG toxicity.
Barb
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Posted on Monday, March 29, 2010 - 9:22 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thank you, everyone. I can see what you mean about the people here. I have been devouring information for the last few days from the sites about MSG. I ordered Deb's book and can't wait to get it. Am trying the test diet and can see some improvement already. I think this is the answer!
Deb A.
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Posted on Monday, March 29, 2010 - 11:46 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Glad to hear that. We're here if you have questions.
Deb A.
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Posted on Monday, March 29, 2010 - 1:39 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I have a question about whole milk. Has anyone found a non organic whole milk that does not contain dry milk or dry whey solids. I usually buy Organic Valley whole milk, but the Fred Meyer store near us just stopped carrying it. They replaced it with their own organic milk, but the whole milk has dry milk on the ingredients list. I emailed Wilcox and Darigold dairies in Washington state, and they have not answered.
Mariann
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Posted on Monday, March 29, 2010 - 2:28 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I don't have that answer Deb, I use only Organic Valley as well. I have never had one problem with it or their half and half. Hope someone here can help you out, God knows you have helped us all many times. Mariann Barb I am so happy that you are feeling some improvement, it will only get better. Good Girl.
Deb A.
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Posted on Monday, March 29, 2010 - 3:48 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks for your sweet thoughts, Mariann. I'll keep looking for some safe milk. :-)
Jennifer
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Posted on Monday, March 29, 2010 - 5:15 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

My local brand is Clover, from Clover-Stornetta farms in Sonoma/Napa county. I'm not sure if it would be found as far north as you are, but I suppose you could contact them to see what the closest location would be.

Now, I'm not sure if they add dry solids, but last time I read the label it was clean...and I don't react to their regular whole milk. They have organic products too.

Hope you find something - good luck!

Jennifer
Deb A.
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Posted on Tuesday, March 30, 2010 - 8:12 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks, Jennifer.
kristy
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Posted on Tuesday, March 30, 2010 - 12:16 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Deb, do you have raw milk in your neck of the woods? I think it is going to get to the point that raw milk will be the only viable alternative for anyone with sensitivities or allergies. Why do they have to mess with milk so much? I am really upset about this ultra-pasteurization crap, soon there will be no milk that isn't UP - it is as bad as the GMO corn vitamins and added dry milk solids. I think the dry milk solids are just industrial waste and they refuse to take a loss on it.
Anonymous
 
Posted From: 71.92.96.73
Posted on Tuesday, March 30, 2010 - 8:52 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

We are having trouble finding plain yeast in our area! I've been buying Hodgon Mill's yeast packets at 40 cents a packet, but the only ones I can find in larger quantities contain sorbitan monostearate, and I've been hesitant to buy larger quantities when there is an additive.
Do you have recommendations? Is there a company that you know of that sells yeast (in some quantity larger than a tablespoon's worth) that is 100% yeast? Or is sorbitan monostearate typically not a problem?
kristy
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Posted on Wednesday, March 31, 2010 - 1:00 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

The only yeast that I know of that is corn-free (therefore msg free) is regular red star yeast in the packets. The jars of red star yeast have a suspicious ingredient added for some reason. I can't even buy the corn-free kind around here so we rely on quickbreads.
Di
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Posted on Wednesday, March 31, 2010 - 4:50 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

kristy, If I buy some red star packets can I send you a bunch?
kristy
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Posted on Wednesday, March 31, 2010 - 6:33 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Di, That would be fantastic! I really appreciate your kind offer. Just email me and I will send you my address: kristyshanks at gmail dot com.
Di
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Posted on Thursday, April 01, 2010 - 3:47 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I have emailed you - my name will appear as Buffy Lowe
Di
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Posted on Saturday, May 01, 2010 - 4:01 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I just read on Dr. Mercola's site:

"Right now, only six states permit the retail sale of raw milk: California, Connecticut, Maine, Pennsylvania, Washington, Arizona".

I was surprised but that would explain why I've never seen it. Any of you get it that don't live in one of the above states? If so, where do you get it from?
kristy
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Posted on Thursday, May 06, 2010 - 1:48 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I buy it from the farmers market. It is sold by a local goat farm and has a sticker that says, "Not for human consumption". I tell them I am buying it for my pets and they tell me it's only for animals. Everyone knows everyone else is fibbing, but that is the only way to get away with it. The same farm also sells pasteurized goat milk that isn't enriched, too.
Di
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Posted on Tuesday, May 11, 2010 - 5:34 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

When I click on "Last 1 Days" at the top of the page then click on individual new posts from James, Kristy and Ali from today, 5/11, the posts don't show up on the page. Is anyone else having this problem?
Judith
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Posted on Friday, June 25, 2010 - 5:09 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Safe bottled water? I'm going on a trip where this is the only option. Other than avoiding sulfites if they're listed, and possibly minerals, does anyone have any other suggestions? Thanks.
ali
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Posted on Friday, June 25, 2010 - 5:25 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Di, i do sometimes have that problem with the odd post. Though ive just clicked on all the posts in the last day and i get to them okay. Was there any particular post you wanted to read. I could copy and paste it here for you. Ali
kristy
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Posted on Sunday, June 27, 2010 - 7:48 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Judith, I buy distilled water and keep a gallon in my car. We drink tap water through a Brita water pitcher at home and take our personal water bottles with us filled, but always take extra distilled water for backup. Distilled is the only one (taking in account all the different brands) that I feel safe with.
Anonymous
 
Posted From: 121.73.29.124
Posted on Tuesday, June 29, 2010 - 3:03 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Soya sauce and oyster sauce substitute in marinate in chinese cooking. Does anyone know what we can use or brands without the flavour enhancer added?
kristy
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Posted on Tuesday, June 29, 2010 - 6:36 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Anonymous, This is what I could find out:

http://www.jewishfood-list.com/recipes/condiment/soysublosodium02.html

http://www.recipes4us.co.uk/Specials%20and%20Holidays/Special%20Diets%20Allergies/gluten_free_soy_sauce_substitute.htm

Also, it's not soy sauce, but if you're looking for a fermenty/Asian food flavor, there's also Chickpea Miso. http://www.southrivermiso.com/store/p/4-Chickpea-Miso.html
tbear
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Posted on Tuesday, June 29, 2010 - 7:00 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks Kirsty. That's helpful, but I'm wondering if there are any existing brands out there eg Kikkoman etc (in South Pacific countries), that doesn't have MSG in soy sauce.
kristy
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Posted on Wednesday, June 30, 2010 - 12:51 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I don't know of any.
bo'nana
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Posted on Wednesday, June 30, 2010 - 4:59 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

hi tbear- i would avoid anything by Kikkoman's like the plague! all their products are LOADED with baddies!

my family is able to safely use Trader Joe's soy sauce.... but we are not as sensitive as some are, so we can get away with it all right. i think some of the others on the board would not be able to... it would really depend on your own level of sensitivity.

Trader Joe's "reduced sodium" Soy Sauce is a fermented japanese tamari, they claim to use the 'traditional' slow fermentation process known as Honjozo. the ingredients listed are: Water- Soybean- Wheat- & Salt.

interestingly, this is the one soy food item i can safely consume on occasion- and i am very soy sensitive!

also if you can handle fermented foods, you might give a go to Kristy's suggestion of Chickpea Miso, its really quite good in lots of things, and keeps almost indefinitely in the fridge.
cathy218
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Posted on Tuesday, July 06, 2010 - 6:41 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

LOCAL PAPER WANTS TO DO A STORY ON ME>>>HELP.

I posted this earlier today and it no longer is accesible.

So I have been sick for 3 years. Sensitive to MSG, maybe sulfites, preservatives and many chemicals. I feel much better but like many of you, it took me years to figure out what I was reacting to. I suffered from hives, face numbness, ringing in my ears, eye blurring, and most importantly muscle spasms and diziness. Most of the symptoms are better with a clear diet. *****But only severe muscle tightness remains (in neck around previously injured area due to whiplash) and dizziness when neck is tight...this causes lightheadedness and then tiredness. Still can't figure out what is causing this last piece. Perhaps an inhaled allergy to pesticides...as I live in a valley filled with vineyards and orchards.

So the local paper is doing a story on the Emotional, financial, and social impact of dealing with an undiagnosed illness. They want to spotlight me. I started a Children's Museum in my town and many people knew me as the energizer bunny so they think the fact that this illness has rocked me...and what I have learned thru the process can help others.

So I ask you all: Instead of saying I am allergic to MSG..what is the accurate definition of this sensitivity and what would you all focus on in your story? Thanks for your time.
Roy Piwovar
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Posted on Wednesday, July 07, 2010 - 3:07 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Cathy,

I would refer to MSG as a toxin.
Di
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Posted on Wednesday, July 07, 2010 - 4:18 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

cathy218, I think that is fabulous, what an opportunity to tell your story. Ray's right - and I've read that people don't actually have an allergy to MSG. I have seen free-glutamic acid (MSG) referred to as not only an "excitotoxin" but a "neurotoxin" as well. I believe the book written by neurosurgeon, Dr. Russell Blaylock, was the most indepth place in which I read this. Try googling "MSG neurotoxin". And good luck, can't wait to hear how this goes....will you post a copy of the article for us to read? I think we'd all love to read it, I know I would.
bo'nana
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Posted on Wednesday, July 07, 2010 - 7:26 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

toxin sure sounds accurate to me... since both my husband & i have said for years that we feel like we are being poisoned!

best wishes for a GREAT article... hope it will open lots of eyes in your area :-)
cathy218
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Posted on Wednesday, July 07, 2010 - 10:42 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

sorry to repost but I am having issues navigating the site:
A few questions...
Three years ago I realized my MSG sensitivities among other stuff. Preservatives and sulfites as well. Our local paper is doing an article on chronic underdiagnosed illnesses and the effect of the illness on a person socially, financially and personally.

Wondering if you all had an opinion as to if I should do this story as they want to spotlight my plight in figuring out my own issues and receiving very little medical support. What would you all focus on in the article re: MSG etc? It has been an absolutely overwhelming struggle as I am positive all of you can attest to. I still am not even 80% better but I am better with a clear diet and accupuncture. ***I still have muscle inflammation/pain which leads to lightheadedness and "fogginess" and sinus inflammation and I can not for the life of me figure this last remaining component out. Thinking maybe pesticides in my valley?? My muscles seize up around my neck and back where I have had two whip lash episodes in the past.

My typical reaction to MSG, preservatives, chemicals was hives, itching skin like needles being poked through my skin, hairloss, ears ringing, muscles seizing up, dizziness, blurred vision and exhaustion.

For the story, wondering if any of you know of a non profit that raises funds to help people with the costs of organic food when necessary in such a case as ours...where our grocery bill tripled due to my sensitivities. Would like to be able to help others as it has certainly been a struggle for me.
cathy218
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Posted on Wednesday, July 07, 2010 - 10:35 am:

--------------------------------------------------------------------------------
Also above...how do i describe this illness caused by MSg sensitivity? Doctor's simply say...if you are allergic to MSg don't eat it! What is a good definition of what MSG does to us and how do I explain simply how many things have glutamate in it?

I have to admit that I am afraid the twist of the article may be to bash doctors and I do not want to get the medical community mad at me...and thus, not serve me when i need help. Not sure if I should do the article but I want to help others.....thoughts?
DebA.
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Posted on Wednesday, July 07, 2010 - 12:17 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

cathy, you might mention that most doctors aren't trained very much concerning food additives...my own doctor told me that. They are just like the rest of the population....we all rely on what the FDA deems as safe....big mistake, since politics and food lobbyists are often looking out for themselves, not our health. Just tell your own health story...what you suffered...how difficult it is to find support since the FDA doesn't classify MSG as a dangerous food additive, even though studies at the University of Liverpool are linking MSG, aspartame and some food dyes to ADD and ADHD. A study in Canada is linking MSG to autism. As Dr. Carol Foster, a headache specialist is Phoenix, AZ told me, "Nothing could have taken our country's health down so fast unless it was related to our food, and it goes across every sociological group"...pg. 69, Battling the MSG Myth...Debby Anglesey. This is a great opportunity to reach people who are also struggling with this issue. Think of them as you tell your story...let the interviewer know that this is about educating and helping others.
Evelyn
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Posted on Wednesday, July 07, 2010 - 2:02 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Neurotoxin. Why are pharmacies developing glutamate blocking drugs for ALS, Parkinsons and Fibromyalgia, rather than educating people on how to avoid it? (Eat Fresh Food!)
Evelyn
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Posted on Wednesday, July 07, 2010 - 2:14 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Neurotoxin. Why are pharmacies developing glutamate blocking drugs for ALS, Parkinsons and Fibromyalgia, rather than educating people on how to avoid it? (Eat Fresh Food!)
Di
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Posted on Thursday, July 08, 2010 - 9:09 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

cathy218, Perhaps you can ask the interviewing journalist about the theme and tell them about your concern about not wanting to put doctors in a bad light. Perhaps you can request not to have your last name revealed. If their answers are satisfactory, then I'd go ahead and try to present your experiences so as to help others.

Sorry this is a little helter-skelter but I have about 60 pages of notes on the subject and have copied bits and pieces here. Maybe you can take some of these facts and condense them for your own use.

Just like a pharmaceutical drug, free glutamic acid (the toxic element in MSG) can create a diverse spectrum of effects on humans. You can get a list of what it does and how many things have it in them by going to the home page www.msgmyth.com and scrolling down on the left to "What is MSG" and "Hidden names for MSG". MSG can be used (and hidden) in processed food, dietary supplements, cosmetics, personal care products, and drugs. It can be used in waxes applied to fresh fruits and vegetables. It can be used as ingredients in pesticides, fungicides, fertilizers, and plant growth enhancers -- remaining in the edible portion of the plant or on the edible portion of the plant when its leaves, fruits, nuts, grains, and other edible parts are brought to market.

For food use it is used as a flavor enhancer. The fact that a food has natural occurring glutamate in it is not dangerous or toxic, it is the processed free-glutamic acid that is. When any ingredient contains 79% processed free glutamic acid (MSG), and the balance is made up of salt, moisture, and up to 1 per cent contaminants, the product must be called "monosodium glutamate" and must be labeled as such. The FDA requires that other MSG-containing ingredients be identified by names other than "monosodium glutamate." Never does the FDA require mention of the fact that an ingredient contains processed free glutamic acid (MSG), so manufacturers can easily hide it in a lesser percentage than 79%.

While the free glutamic acid in MSG is generally produced through bacterial fermentation, the glutamic acid in the other MSG-containing ingredients is made through use of chemicals (hydrolysis or autolysis), enzymes (enzymolysis), fermentation, or a complex cooking process wherein reaction flavors are produced from a combination of specific amino acids, reducing sugars, animal or vegetable fats or oils, and optional ingredients including hydrolyzed vegetable protein.

There are two forms of glutamate. It can be found in the "free" form in plant and animal tissues. It is the free glutamate that plays a role in the palatability and acceptability of foods. Foods that contain high levels of free glutamate, such as cheese and ripe tomatoes, have distinctive and enjoyable flavors.
Glutamate also exists in the "bound" form as a part of protein, along with other amino acids and is commonly found in food. Human breast milk contains ten times as much as cow's milk, and tomato juice contains four times as much as breast milk. Glutamates can be produced by fermentation of starches or sugars, and also by breaking the bonds between amino acids in proteins, leaving free amino acids. This process is done by heat or by enzymes, and is called hydrolyzing because the bonds are broken by adding water.
However, free glutamate, as found in soy sauce or prepared foods, enters the bloodstream much faster than the glutamates bound in proteins, where they are released slowly during digestion. So a person eating MSG throughout the day can raise glutamate blood levels higher with every meal.

- No one knows how little glutamic acid is needed to kill a single brain cell or to trigger an adverse reaction.
- Free glutamic acid is a neurotransmitter. It causes nerves to fire, carrying nerve impulses throughout the nervous system.
- Free glutamic acid is a neurotoxin. Under certain circumstances, free glutamic acid will cause nerves to fire repeatedly, until they die

Free glutamic acid is an excitoxin and neurotoxin, it over stimulates neurons, sometimes until cell death. It also affects your body by being an inflamatory agent and an endocrine disruptor. It hits the hypothalamus region of the brain. It triggers the craving and fat storage centers of the brain...putting many of us on an endless craving for foods. It plays with our insulin, adrenalin, and consequently, our blood sugar levels.

Dr. Blaylock, the neurosurgeon and author says, "that everyone reacts to some degree and over time, consuming so much glutamate causes damage to the very "pumps" in the brain which control the ridding of excess amounts of glutamate to the brain".

One of the worse things is that the elderly and young are especially susceptible to it's effects.
kristy
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Posted on Thursday, July 08, 2010 - 5:02 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

cathy, I wanted to suggest that you look into Lyme disease and it's coinfections. Lyme disease was thought to be indigenous to the Northeast US only until just a few years ago. Like Msg sensitivity, it is not very well understood and there is a huge controversy surrounding the correct treatment for it. The bottom line is that it is known to cause food allergies and multiple chemical sensitivity and fatigue (among many other symptoms) and it is worth looking for a Lyme literate MD to check you out. We are going to start the Buhner herbal protocol treatment soon as the typical antibiotic treatment didn't work for us.

Also, for the article, I just posted a link to a radio show highlighting the discovery of allergic reaction to a sugar molecule. Until just this discovery, scientists and doctors were adamant that only protein molecules caused allergic reactions. The really good allergists know that they don't really understand allergic reactions, but most of them feel they know it all. This is why there is so much controversy about allergies and intolerances and sensitivities, we just don't know much about it. Most doctors spend only ONE semester on nutrition and know less than the average consumer about food additives. Doctors just aren't trained to detect or treat problems with diet or nutrition.
cathy218
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Posted on Saturday, July 10, 2010 - 1:52 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thank you all so much for your time. I just feel as though I want to hold off doing an article until I find this last missing peice and regain my health (i.e. this inflammation issue stops). At that time I feel I can help others...but to spotlight the struggle without the final antedote...does not seem as beneficial.

I recently was treated with allergy type accupuncture for MSG. I touched the vial for glutamic acid and my body went numb. But I felt no better. Two weeks later I was treated for pesticides and fungasides...and felt great (no inflammation anf no pain) for two days. Wen to HAwaii last year and again ths year and both times...nio inflammation. So HOPE. Pretty sure I am reacting to something here in Walla Walla. Can you get muscle inflammation and sinus inflammation from inhaled allergy to something such as pesticides? GRRRRR. The accupuncturist thinks I came in contact with some severe pesticides when all this started and the pesticides harmed my amino acids ??? and thus my glutamic acid is way high and taurine was low. I do not pretend to understand accupuncture but I do know I felt relief for two days.....two days of not being dizzy and no enormous fatigue and no muscle pain...awesome.

Thanks again ya'll for your time!
cathy218
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Posted on Saturday, July 10, 2010 - 1:57 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

looking back over your posts...wow, thanks so much for your info. I hope she can wait to do the article because you all have equiped me with some great info.

She wants to focus on go getters in the community who are not "complainers" who are struck down in their prime...I totally fit this profile...but I really need resolution.
bo'nana
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Posted on Saturday, July 10, 2010 - 4:28 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

hi again cathy, a couple things you just said got my mental wheels spinning...

first, you said you have experienced a lot of relief in hawaii... i have been there twice and felt so ALIVE, i have dreamed for years of moving there for good. ive always thought it must be an instinct gravitating to the clean environment.

second, you mention you live in Walla Walla- i live in Portland OR. i have not actually been up to Walla Walla, but i know it is not too far across the river from the Boardman area and that whole valley is subject to terrible air pollution from the COAL FIRED power plant which supplies electricity to much of western oregon. we just drove through to Pendleton last month & the smog held down from an air inversion had my lungs aching and eyes burning... altho of course i personally am extremely sensitive to industrial smoke & smog, while i would bet many people who live there are probly so 'used to it' that they dont even notice... but i will say, Boardman does not 'feel clean' to me, there is a subtle heaviness to the air and drabness to the growing things that always makes me instinctively want to flee... (portland is rapidly heading that way too, boo hoo ):

so i am wondering whether coal smog drifting on the air currents to your locale might be causing or aggravating some of your health problems... could it even, possibly, be one of the missing links you are searching for?? it really is TERRIBLE stuff!

...in addition of course to all the pesticides undoubtedly sprayed across the whole area (everyone: think Walla Walla Sweet Onions and Hermiston Melons!) which i would think simply must be a major key....

the more i learn about all this the more i recognize how huge and impact the unseen food chemicals have on health... but i have known since i was a kid growing up in LA how crummy the invisible yuck in the air makes me feel too. and i ALWAYS feel soooo much better any time i have a chance to go on holiday completely away from the city, i dont even have to worry so much about what i am eating becoz food just doesnt bother me as much when the air is pure!

what are your thoughts on all that?
DebA.
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Posted on Saturday, July 10, 2010 - 7:44 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

We just got back from the Oregon coast and stayed right by the ocean. Always feel more energized and the air is so fresh. Pollution comes in many forms these days.
Mike has been working for the last hour on the problem with the discussion board posts.
ali
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Posted on Sunday, July 11, 2010 - 1:50 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hope you had a good holiday Deb.

Mike is obviously getting the board sorted as i can read this post now. Thanks so much for all your hard work on this board. It makes such a difference to many of us, being able to share our stories and help each other out.

Thanks so much
Ali
James D.
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Posted on Sunday, July 11, 2010 - 4:14 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Has anyone ever reacted from Organic Whole Duram Wheat Noodles? It seems that I am! I seem to be OK with wheat crackers so this doesn't make sense. Could be a difference in processing I suppose.

I am looking for something to replace the wheat noodles in my diet. I also seem to have a problem with organic brown rice so I can't use them.

Any suggestions? Also, How do you start a new topic thread here?

Thanks
James
cathy218
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Posted on Sunday, July 11, 2010 - 9:50 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

James, I do not eat wheat. I was told it was high in glutamic acid?? I reacted severely to glutamic acid at the accupuncturist. I eat brown rice noodles for pasta. If you go into the organic section of your grocery store...there should be a few examples of noodles. Some even made of vegetables made by tinkyada. I use a brown rice version froM Namaste.

Deb thanks for the bulletin Board...thanks Mike for your hard work. Much appreciated.

Bonana, thanks so much for your time! So Walla Walla is 1 hr from Pendleton and in a VALLEY. Thus, thinking the hundreds of grape fields and hundreds of orchards not to mention the wheat and other stuff gets stuck in the valley. Pretty sure there is no coal around here but pesticides and fungasides yep. I tested postive to both of those at the accupuncturist...got treated for those and felt energy, NO PAIN, and no dizziness, much less overall inflammation for two days (just like in HAwaii). Thinking we are on to something but not sure why it would only last two days....not sure I understand the accupuncture modality yet. And yes when we were in Hawaii...we ate out plenty and NO REACTIONS. Thinking if your body is not compromised due to an inhaled allergy in my case...that raises my tolerance for intruding food should somethin sneak into the diet by accident although I AM EXTREMELY CAREFUL...even call the chef out of the kitchen and question him and I can tell if he is indeed knowledgeable. I don't go to places if I can help it with cooks...because they don't know for instance that Johnny's has MSG. I didn't eat out for a year. I have been sick for three years.

So this is our hypotasis (sp?) So three years ago after I had my son....kitchen flooded from dishwasher. Tore out kitchen, had earwig problem...sprayed not once but twice...replaced kitchen.....started with intense ulcer type pain...treated with omeperzole etc. Few months later, worst flu ever. Then antibiotics for sinusinfections then reactions, hives, anaphalaxis, hair loss, muscle pain/muscles seize up, inflammation, ringing ears, dizziness etc. Most reactions are fixed with diet...now only inflammation of nose sinuses and muscle/joint pain remain ...which leads to some dizziness. Although with physical therapy...much better dizziness. So yes, one missing piece.......

Thanks agin for your time.
DebA.
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Posted on Monday, July 12, 2010 - 10:12 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

SO glad the board is working better now...will give your thanks to Mike. :-)
kristy
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Posted on Monday, July 12, 2010 - 6:17 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

James, try a different wheat noodle before giving up on all of them. There is so much difference in the way they are processed. Perhaps the brand you tried uses cornstarch to keep them from sticking to the machine. When you say you are reacting to organic brown rice, do you mean noodles made from brown rice? What brand?

To give you an idea, We have all reacted to Naturally Preferred organic angel hair pasta, but we all do fine with Naturally Preferred rotini. We used to do fine with DaVinci organic, but it is no longer available here so I can't say if it is still safe or not. If you had a problem with one brown rice pasta, try using a different brand like Tinkyada or Mrs. Leepers. I haven't tried any of the brown rice pastas so I couldn't say. I think pasta (maybe all wheat products) are hit or miss (like eggs for corn allergic) and you just have to guinea pig several different brands until you find one that works for you.

You could try Eden Foods 100% Soba Buckwheat Pasta or you could make zucchini noodles using a veggie peeler or spiral slicer. If you salt these in a colander and let them drain for a few minutes then blot them dry they make a really good pasta substitute. You can try them raw or saute quickly in olive oil.

To start a new thread, go to the topics page and click the most appropriate topic. Once that page loads you will see a link to "Start a New Thread" right under the list of existing threads.
Pat
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Posted on Saturday, July 24, 2010 - 8:09 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Rice Powder - As filler in Vitamins, Minerals & Herbs, is this generally pure? Or should I be concerned about free glutimate contamination?
Di
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Posted on Thursday, August 05, 2010 - 6:46 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I know this isn't new but just read another article this morning about supplements often being contaminated, and it was a reminder to please take them with caution and search for a reputable manufacturer.

http://news.yahoo.com/s/nm/20100803/hl_nm/us_usa_supplements

"However, some natural ingredients can be hazardous, and on top of that the FDA has repeatedly found hazardous ingredients, including synthetic prescription drugs, in supplements."
ali
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Posted on Friday, September 10, 2010 - 12:34 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Does anyone react to Locust Bean Gum? I gave the kids green and blacks organic chocolate icecream. It has locust bean gum and xanthan gum in it. They didnt have the regular organic ice cream in the store and my friend who bought it as a treat for them thought anything organic was good. An honest mistake and silly me didnt check before they had it. Its now 11pm here and the youngest is in full swing and showing no signs of tiring. I fear its going to be a rough couple of days. Just wondered did anyone else react to these gums. I suspect the locust bean gum.
Di
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Posted on Saturday, September 11, 2010 - 4:50 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Ali, I'm not sure about it but I do react to Xanthan.
ali
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Posted on Saturday, September 11, 2010 - 10:17 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

thanks Di. I think i will just avoid them both.
kristy
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Posted on Saturday, September 11, 2010 - 8:13 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Xanthan gum is horrible stuff. I avoid it like the plague. http://www.wisegeek.com/what-is-xanthan-gum.htm
ali
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Posted on Sunday, September 12, 2010 - 12:06 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks kirsty. Ive just read that article...eeeeuuw!!
Deb A.
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Posted on Monday, September 13, 2010 - 1:13 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

ali, most vegetable gums are made either by hydrolysis or fermentation by bacteria or enzymes. If the source material used is rich in glutamate, the process used to make it will create free glutamate. Most contain some form of an excitotoxin.
ali
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Posted on Monday, September 13, 2010 - 1:29 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks for the info deb. There were three different gums in the icecream ( that is now in the bin!!). She reacted very quickly with flushing. That was Friday and it is only this afternoon that i would say she is fully over it. My elder daughter was a little temperamental and tearful for a day or so too. I think i need to learn to make icecream next!! At this rate there will be no end to my culinary talents. Ive my mum staying at the moment and she is loving the recipes from your book ive been making for her.
DebA.
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Posted on Wednesday, September 15, 2010 - 2:16 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I'm so sorry about your daughters. I can look back now and see how my own children reacted...all differently. I'm happy to hear that your mum is enjoying the recipes. I love to make ice milk, ice cream and lemon ice in the summer. I have one of those machines where you have to freeze the main metal bowl. Then you add the ingredients and watch it turn into yum. I make almond milk by blending 1 cup of blanched slivered almonds with 4 cups of water, a pinch of salt and 1/2 t. of honey, and sometimes a teaspoon of vanilla. I'm going to make a custard with the almond milk, sugar, egg yolks,and vanilla chill it and see how it turns out.
kristy
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Posted on Wednesday, September 15, 2010 - 7:05 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

ali, You will want to read this recipe for the easiest ice cream in the world, it doesn't require an ice cream maker. In fact, it doesn't even require a dairy product or sweetener:
http://cooklikeyourgrandmother.com/2010/07/worlds-easiest-ice-cream-recipe/

I believe there is a recipe for lemon ice in Deb's book. I don't have it handy but I'm pretty sure it's in there. It's like a slush and also doesn't require an ice cream maker. Some people call it "Italian ice" so you can look up other recipes online, too. You can make it with any fruit juice and it is delicious.
bo'nana
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Posted on Wednesday, September 15, 2010 - 9:51 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

ha ha- kristy, would you believe i just made that banana dessert for my boys earlier tonite?? "great minds think alike" :-)
we added a couple spoonfuls of peanut butter and then drizzled chocolate over the top.... mmmmmy

i didnt know that about using really overripe bananas for a more icecreamy flavour tho- ours were still quite yellow and banana-ish. will have to make a mental note to try the black ones next time
ali
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Posted on Wednesday, September 15, 2010 - 10:20 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks Guys. I will have a go at those recipes soon. I was under the impression that icecream without a maker, meant lots of getting out of the freezer and stiring every few minutes. Im relieved to see these recipes and easier methods. The girls will be delighted with the banana recipe i think.
ali
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Posted on Wednesday, September 15, 2010 - 10:34 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi, its me again!!! Im having problems with the board. i can see all the entries made but when i click the link im taken to different places. Anyone else having problems?
kristy
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Posted on Thursday, September 16, 2010 - 12:10 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

ali, It seems to be an ongoing problem with the search function. I am having that problem quite a lot lately.
DebA.
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Posted on Wednesday, September 29, 2010 - 10:46 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Question...has anyone tried to new Amour thyroid pill...new formulation. I am having a poor experience with it wanted to get some feedback.
Mike hasn't had a chance to check the search function...among other problems. He is aware and will try to get to it this weekend. Sorry!
bo'nana
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Posted on Friday, October 01, 2010 - 7:21 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

well... my mom was on Armour a couple years ago becoz synthroid just wasnt doing it for her, but she ended up feeling like Armour wasnt making much difference either so after about 6 months she went back to the synthroid.
thats probly not much help (especially given that moms diet isnt exactly msg-free)...sorry its not working for you either, especially since its supposed to be so much more 'natural' than synthroid :-(
James
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Posted on Wednesday, November 10, 2010 - 10:51 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Does anyone have any experience with soy-based d-Alpha Tocopherol (vitamin E) as a preservative in terms of reactions? I'm looking for a fish oil that doesn't come in a gelatin(obviously) capsule, and I'm about to try this:

http://www.carlsonlabs.com/p-70-very-finest-fish-oil-lemon-flavor.aspx

The vitamin E is the only preservative, but as I mentioned, it's soy-based. I'm just wondering if this type of derivitive would contain much if any free glutamate.

Oh, and the flavoring is risky too, but it's pressed from lemon peel so I hope it's OK. This does seem to be a pretty "clean" product, it's just the soy that bothers me...

Thanks!
James
vicki s.
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Posted on Monday, January 03, 2011 - 4:15 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I have been on a fairly strict msg-free diet for about two years, probably having only two or so "mistakes" a year after getting the hang of it. This fall my doctor wanted me on a gluten free diet, which I have done for four months. During that time I have become extremely sensitive to the natural glutamate in whole foods and freed up with cooking. ( was careful about those not having those gums or any processed gluten-free foods.)

Just before starting the gluten free diet the doctor insisted I try a l-glutamine product(supposedly for healing the digestive tract)which I think was the beginning of these excessive problems. Of course, I reacted big time to the first dose, and they did return the product for me. But I am stuck with a system that is overreacting.

I have since stopped the gluten free diet, without the doctor's permission, because I have not seen any improvement after these four months. Last night I reacted to one of Deb's recipes, chicken, rice, carrots.....probably just the amount of time it took to cook it released enough glutamate to set me off. I have had five bad reactions since Thanksgiving.

So, how do I go back... Do I just restrict my diet to the trial diet for some amount of time and then try to add foods back in? I am allergic (like many people on this forum) to beans, nuts, and several other things. I have stopped all the supplements that this doctor had me on, except probiotics. I see on the forum that even those are available without gelcaps.... :-)

My thought is to keep a food diary, symptoms diary, and have a very restrictive diet. I am concerned about creating a food allergy where none may exist, though, by not having enough food choices to rotate around that three day period. I am hypoglycemic and need to eat frequently.

I am in the midst of a reaction, so maybe my thinking is messed up, I hope that some of this makes sense to someone out there. What do I do from here?
Di
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Posted on Tuesday, January 04, 2011 - 2:41 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Bummer, sorry to hear this. Can you try eating the fruits and veggies (you had been able to eat) raw or with very little cooking, and perhaps fish (or steak) that requires very little cooking. Do you have taurine and magnesium in powder form? My guess is that because your system got an overload "shock" it may take a while for it to calm down again, but it will.
bo'nana
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Posted on Tuesday, January 04, 2011 - 11:40 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

wow vicki, that is really tough! ugh, what a total DRAG to feel like youre right back to square one!!

becoz our family also experiences a lot of different food/chem sensitivities (including Casein/Milk Protein- which goes along with Gluten/Wheat Protein), we have had a number of different drs/naturopaths variously recommend going gluten free over the years... which i periodically try... which inevitably results in an upswing of symptoms for each of us as well!

becoz of our experiences, my 'gut' (har har) feeling is that you are likely getting into some new type of highly processed hidden ingredient(s) that your body is reading as poison.
i would be especially wary of:
*Cellulose Fiber- a newish additive, and i am fairly certain i do react to it. possibly processing residues as i am sure i read somewhere it is derived from pulp mill leftovers *gag*
*SOY in any way, shape or form- very common protein booster in GFCF foods- and not necessarily listed as such, either
*Fava Flour, and possibly Chickpea/Garbanzo Flour- more legume flours that could possibly trigger reactions, especially if you know you react to Soy. everyone but my hubby seems to tolerate a little chickpea flour, but Fava sends us all straight over the edge (a little Chianti, anyone?)
*ANY of the "gum" thickeners- but you mentioned you allready avoid those. Xanthan is especially nasty stuff- can you believe it is derived from the slime emitted from GMO bacterium??? AARGH what they do try to feed us in the name of health!!
*Yeast, possibly- i suspect extra is used in order to get the denser GF flours to rise. and maybe a different kind too, who knows?
*Nut Flours- oh, dear... i see where you said you are allready sensitive to both beans and nuts- and those are soooo popular in many GFCF items! i suspect labels are not always completely forthcoming either...
*Oat Flour- may just be my family's personal oddity, ive googled & googled for info on oat sensitivity and cant find ANYTHING. but oat makes us as whacked out as Fava. for us it seems to be an adrenal/drug like response. i posted our experience with oat at FoodCanMakeYouIll.co.uk awhile back, and had one response from a woman who said she had read somewhere that oats contain opiates just like wheat does. so apparantly my family is hypersensitive to oat opiates? anyway, probly not the problem for you but thought id mention it just in case

really tho, ive discovered through much trial and mostly ERROR, that it is just not easy to be EI, and Gluten Free, both at the same time...
which is not to say you must go back on wheat, if you are fairly certain it gets to you too... but its certainly tricky

i am currently experimenting yet again with reducing my family's intake of hybridized, adulturated wheat gluten (we react to many of the wheats, especially the one typically used for oh-so-healthy whole wheat breads & baking: Hard Red- and now, even Hard White. and even sprouted grains get to us after awhile, not sure why, thinking possibly phytates... yikes what a minefield of things to consider, eh?
so far, we seem to tolerate moderate home baking using organic white or WW Pastry Flours (Soft White Spring Wheat), and yeast free plain commercial Sourdough breads, so long as they are made with NO additives and white flour only. or plain white flour tortillas as long as they are only flour-water-salt-(lard). hard to find! not too hard to make at home tho.

but i am always looking for ways to reduce gluten in general, and have discovered that using plain gluten-free grain flours and starches in home baking work well for us. my brother & his wife have also recently gone gfcf, becoz of allergic skin reactions, and they too do all their baking from scratch.
between us, we all seem to do well with Brown/White Rice Flour- (but not the separated bran), Millet, Quinoa, Buckwheat, Teff, Amaranth, Barley, Rye, Spelt and Kamut. the last 4 of course are not really gluten free, but we dont seem to react to anything made at home with any of those. jury still out on Cornmeal/flour- love it, cant see a reaction... but so much of it is GMO nowadays, how safe can it really be?

i have yet to find ANY commercial GFCF product that one of us doesnt ultimately react badly to... and a lot of times it seem delayed/cumulative, just to complicate things further.

oh, ew, and too- there's also the probiotics. by any chance are you taking a formula containing the latest SuperHealthy stuff to hit the whole superfood market: PRE-Biotics?? i have tried those too, and have to say i am reaaaally leery of all of that at this point- how is it 'derived', where does it come from, what have they done to get it so highly concentrated down into a teeny capsule?? Inulin for example- i can eat real wildcrafted whole Chicory with no trouble- but Inulin gives my insides a LOT of grief. Cellulose ( i mentioned earlier) i think likely more bad news- especially if it comes from papermill efflux. (unthinkable, no? except that is also where Torula yeast comes from, and that one makes my whole mouth sore & inflamed...)

so, wow. (deep breath)
what a lot of words... what a lot more stuff to have to think about. Di's advice is much simpler, and by far probly the best.
i hope your system will calm down one of these days soon, and allow you to finally have a little breathing space! dont worry, your post makes perfect sense to me... i periodically arrive in the same frustrating place too. here's a hug for you!
and dont give up... dont ever give up
bo'nana
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Posted on Tuesday, January 04, 2011 - 11:45 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

oh foo- go to your post to see mine. i hate it when it does this :P
bo'nana
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Posted on Tuesday, January 04, 2011 - 12:27 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

hey again vicki, i thought id mention that if you can tolerate bananas- unsweetened fried or roasted plantain chips make a great crispy cracker substitute. and if u are lucky enough to have a Trader Joes in your area, they have a 6oz bag for 99c :-)
vicki s.
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Posted on Tuesday, January 04, 2011 - 1:53 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Di and Bo'nana-Thanks for the ideas! I will check my probiotics for "new" stuff. I think both of you are right, just too much bad stuff in our foods, and I have been sensitized by the glutamine supplement that I felt obligated to try. Thanks for the hugs too!

Bo'nana, I find it very reassuring that someone else found themselves more sensitive to glutamate when going on the gluten free diet. Sorry it happened to your family, but reassuring to me nonetheless. What do you and your brother's family use with the gluten free flours/starches to help hold the baked goods together? Guar and xanthum gums are always recommended, which of course, I don't use. I do not object to baking with other flours, but the product just falls apart so easily.

I will look for the plantain chips if I get to a Trader Joe's-thanks for the idea!
kristy
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Posted on Tuesday, January 04, 2011 - 11:47 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

vicki, I have a thought and it pertains to corn (of course coming from me it would be corn)....most GF foods rely heavily on corn products and additives so that may be the source of your increased sensitivity. I don't think you have to be allergic to corn to react to these highly processed, chemical additives made from corn. Most are made with horrifying processes using caustic chemicals. Watch for hidden corn derivatives in things like baby carrots, bagged salad greens, conventional apples, bananas, avocados, citrus, melons, fresh berries, bell peppers, cucumbers, eggplant, fresh meat (even grassfed if it is USDA certified processed), chicken, packaged foods like deli meats and cheeses, commercial wheat products, etc.

Here is a list of items that are hard to find completely corn-free that work for us:
Kerrygold butter and cheeses (all varieties)
all purpose unbleached organic flour
baking soda
sea salt
mostly organic veggies with some safe conventional thrown in (cabbage, broccoli, cauliflower, new potatoes {loose only}, onions, elephant garlic, ginger root), never "prewashed", bagged or processed in any way produce...
only seafood from the corn-free list (none of it is available in my area so we really miss seafood - most is treated with citric acid before it hits shore)
local grassfed beef bought in shares or halves (owning a large part of the animal allows you to choose how it is processed so you can avoid corny acids like citric acid or lactic acid in processing - also most cryovac packs are dusted with cornstarch so we choose plain butcher paper)
pastured chickens from a lady at the farmers market that uses only water when processing (commercial chickens are washed with a bleach solution and packaged with citric acid - even most organic or kosher ones)
pastured organic eggs (hard to find corn-free eggs)
tropical traditions coconut or red palm oils
Filipo Berio olive oils
Daisy sour cream or raw milk
homemade kefir or yogurt
some frozen fruit and veggies (Kroger brand plain or Naturally Preferred work for us but there are others listed on the corn-free list)
steel-cut oatmeal in a can
lundberg brown rices or unenriched sushi rice work for my kids (I'm allergic to rice)
organic sugar or sugar in the raw
ground vanilla beans from arizona vanilla
bragg's apple cider vinegar
dried beans and legumes
organic honey or raw honey
loose herbal teas from Mountain Rose Herbs
LaCroix plain sparkling water
Virgil's Cream Soda
Brita pitcher filtered water
homemade condiments, pickles and jams
Santa Cruz lemon or lime juice
DaVinci organic pasta


If there is anything else I didn't think to list, just ask and I'll try to answer it. Keep in mind that the corn-free list does not exclude soy so there are some products on it that we avoid. With the hidden adulterations to our food supply, it is truly difficult to find pure, safe food anymore. It is entirely possible that going GF caused you to inadvertently increase your consumption of these additives and chemicals, causing increased sensitivity. One thing to think about: commercial yeast is grown on corn in a particularly nasty set of circumstances which is why most do better with sourdough breads. Red Star yeast in packets (not the jar) is not grown on corn and works for most really sensitive people.

Try scaling back your consumption of all processed foods (even if the label looks safe) and see if it helps with your sensitivity.

http://corn-freefoods.blogspot.com/2007/12/corn-free-foods-products-list-dec-2007.html
bo'nana
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Posted on Wednesday, January 05, 2011 - 9:31 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

was at TJ's this morning for my usual label-reading excursion, most people would call it grocery shopping (ha ha)
-noticed something i hadnt seen before, on the labels of MOST of the crackers there... its possible its been around awhile & i just hadnt seen it as i usually buy the plain water crackers & call it good. but they were out today, so i ended up reading every other box they had in the vain hope something else might be acceptable

anyone know anything about "concentrated yeast"? -i decided not to chance it since im allready having so many issues with other types of concentrates....

on the plus side, i did find a 'reduced guilt' pita chip in a bag which reads just flour-water-salt-sugar-oil-yeast (ordinary, not "conc"
on the down side, they are super yummy... need... more...willpower oh oh
bo'nana
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Posted on Wednesday, January 05, 2011 - 10:18 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

oh darn it, something in the pita chips has made my lips feel all wierd like the eczema is going to come back again...hm. i stopped after about a dozen chips.

starting to think maybe id better just get off wheat altogether again, what a pain becoz that always seems to mean yet more time spent in the kitchen
i have gone grain-free in the past, which is a lot simpler. but that doesnt seem to work too well for my metabolism either... after about 2 weeks grain free, my body just gets into starvation mode (is that ketometabolism? not sure what its called) and i DONT need to lose any more weight! too skinny now allready...

and it is hard going completely without bread! or, in my case- i do love tortillas, crackers & toast. sigh. but im getting really fed up with this stubborn case of eczema that ive had since thanksgiving. since i identified the actual triggers (mentioned in other posts) its not gotten any worse... but SOMETHING seems to be preventing it from proper healing either.
all the cracked skin just peeled from my lips again last nite and they were feeling so nice & normal this morning... till i guess i messed them up again. hmp. now im wondering if it could be the yeast after all, maybe? ive got to think more on this...

anyway, vicki, to belatedly answer your question about baking with the wheat-free flours, i know what you mean about a lot of things falling apart too easily. ive often added a certain amount of white or ww pastry flour to the mix to make it hold, figuring that its still a whole lot less gluten than if i were using wheat only.
also, eggs make a good fixer in some things, ive discovered i can add as much as 2-3 extra eggs, if i adjust for the extra liquid. the finished recipe is denser and heavier, and a bit eggier... but good, if you like it that way. this works well for pancakes & muffins, especially mini muffins are pretty forgiving.
also, adding starches that you know you can tolerate really helps. i like organic potato starch from Bob's Red Mill, and i also use a lot of Arrowroot. im learning to use Tapioca starch, but it can leave a powdery flavour we're not yet used to.

but without wheat, i am just not sure there is such a thing as a genuinely good sandwich bread... at least i havent found one yet
anyone else have any ideas on that?
vicki s.
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Posted on Saturday, January 08, 2011 - 1:45 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks for the new ideas!! I think you are correct that I have inadvertently increased something that has caused some reactions that I would not have noticed before.

I am trying to really get back to basics, as we don't often have anything processed anyway. But there's always those few exceptions! I will try some of your gluten free ideas, as i do have tapioca, arrowroot, and potato starch flours.

Who would have thought it would ever get this difficult to find clean foods!
ali
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Posted on Saturday, January 08, 2011 - 2:12 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Im a great fan of arrowroot for thickening sauces, soups, casseroles...pretty much any savoury sauce. I dont know how i ever managed without it and i only discovered it a couple of months ago in replacement of my beloved corn flour that is now no longer used.
Deb A.
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Posted on Monday, January 10, 2011 - 9:03 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I learned the hard way that all salts are not created equal. Although a label may say just "salt", they may be really using a "salt blend" product( which may be a recent change) that also contain dextrose and other substances that contain free glutamate. They aren't going to toss millions of labels away even if they are misleading. The pita chips may have more ingredients to them than the label discloses. Some companies will risk a fine or slap on the hand by the FDA if they are caught underlabeling...The FDA, they know, rarely gets around to all the mislabeling going on. Don't be afraid to report to them if you have suspicions about ingredients. Bo'nana, you may also be reacting to some other food additive, such as sulfites or phosphates. Sulfites are present in most potato products and even some starches. When they break down foods like corn, wheat, soybeans and bones for gelatin, sulfuric acid (food grade, if that isn't an oxymoron), and/or other powderful chemicals are used. They are neutralized with other chemicals, but residues remain to bother some people.
bo'nana
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Posted on Monday, January 10, 2011 - 9:30 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

hm- and i know i am quite sensitive to both solvent processing residues (even in a lot of 'organics' unfortunately) and synthetic sulfa-anything.
so... is the problem with whatever undisclosed type of yeast or wheat used, or with further undisclosed processing 'residues'

either way, something that ISNT on the squeaky clean label. curious if anyone else notices a problem with these pita chips... i think i will post that question on the unsafe foods thread
Anonymous
 
Posted From: 71.92.102.195
Posted on Tuesday, February 15, 2011 - 6:10 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hey, does anyone react to Daisy sour cream or Darigold butter or some other butters? I seem to get some belching going on after eating these and other certain foods.
Kim
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Posted on Thursday, March 10, 2011 - 1:27 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Has anyone else had reaction to frying with Peanut Oil? Had Reaction to Peanut oil(Best Choice, not expeller pressed). Iím not sensitive to Peanuts or Peanut Butter, (just a little indigestion). My husband is more sensitive to peanuts, but didnít have as much of a reaction to the peanut oil as I did. (Weíve also had similar reactions to Canola Oil, not expeller pressed). We fried some chicken breast (organic) that we had cut up in small pieces, breaded with unbleached white flour (Hodgsonís Mills, Iíve never had any reaction to that),(breading: Real salt, onion powder and garlic powder) dipped in organic whole milk. The second food we fried in the peanut oil was some okra, with a breading of the unbleached white flour, corn meal, and same seasonings as above, dipped in the org. whole milk. Iíve not had reactions before to these foods when cooked either in olive oil or Safflower Oil.
bo'nana
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Posted on Friday, March 11, 2011 - 9:20 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

hi kim...
for some reason the direct link to your inquiry isnt working- it sent me to some other part of the board... but i had a thought that i mght find your question if i looked under the main heading & here you are :-)

my immediate suspicion, based on my own experiences, is that your conventionally produced oils are loaded with SOLVENT residues- off label, of course. i am personally not as sensitive to MSG itself as some of the other folks on this board (i can get away with a good slow-ferment tamari or slow cooked foods, for example) but i have learned that i react very very strongly to anything Solvent-based.

any oil that does not specifically state "cold press" or "hand pressed" is likely to be contaminated with Solvents and ruined by high heating during processing. some oils can only be produced using solvents- i believe i heard somewhere that peanut is one of them, but you may want to double check. at any rate, i know that i also react badly to both canola and peanut oils, as well as conventionally produced soybean or corn or so-called "vegetable" oils. i have also experienced reactions to GrapeSeed oil which is supposedly so 'healthy'.

however, Olive Oil & Safflower oils are much more likely to be either cold pressed or at the very least 'machine pressed' at low heat, so i think that is key. i have no problem with either of those or with organic toasted sesame oil (the sesame seeds are toasted before the pressing- makes a difference)

are you able to pinpoint reactions to solvent residues in other foods or beverages? how do you find you react to many of the so-called "natural flavors"- they are strongly solvent based as well. i get burning tongue and sinus reactions from some, and headache & severe palpitations from others.

obtw... ive found toasted sesame oil a great substitute for peanut oil, for that nutty flavour in asian or middle-eastern cooking. it does scorch easily tho, so for stirfry i generally mix equal parts with olive oil- yum!
kristy
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Posted on Saturday, March 12, 2011 - 10:39 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Anonymous, are you eating daisy sour cream lite version or full fat? I know that the full fat version contains only what is on the label and nothing else, the lite version has some nasty stuff in it (like most lite products). We can eat the Daisy full fat sour cream even though we're allergic to corn but could never tolerate the lite version (or any other low calorie or low fat product).

Vicki and Bo'nana, I recently discovered gram flour (also called chickpea flour, garbanzo bean flour or besan) at our local Indian market. You must try it. I used it to make Pakoras (basically Indian vegetable fritter/pancakes) and crackers and socca (crispy thin oven pancake). It is delicious and works so well as a wheat replacement. You can dredge meat or veggies in it before frying or roasting. The sesame seed/besan crackers that I slapped together were simply fantastic! As long as you have no issues with legumes or hummus, you shouldn't have a problem with this flour. I really want to try making a batter for making onion rings but we are doing the candida diet right now. Let me know if anyone tries it.

For a bread recipe that uses wheat, I have one that we bake in a loaf pan and use for sandwiches (when we are eating wheat): http://www.livingitupcornfree.com/2010/08/making-your-own-quick-bread-mix.html

Kim, your peanut oil is adulterated with citric acid. Try using only cold pressed oils since all other oils are processed with corn and mold derived citric acid. There has been some controversy about whether extra virgin olive oil is safe for frying, but I can tell you that it is just fine. You lose the health benefits of the cold oil and it is quite expensive, but it doesn't cause formation of harmful substances when you heat it to 350 degrees. Try skillet frying instead of deep frying so you can use the more expensive olive oil (don't try the "classic" or "light" olive oils since they will have citric acid as well). If you have a Mediterranean or Indian grocery store, you can buy big cans of pure EV olive oil for a lot less than the regular grocery store.

I have reacted to sunflower, safflower, canola, peanut, soybean, corn (of course) and other vegetable oils. I even reacted to Filipo Berio classic olive oil (a mix of cold pressed and light olive oils). The only other oils that I can use are virgin organic coconut oil (not refined) and virgin palm oil (also not refined) and ghee (clarified butter oil). No matter how you look at it, frying is an expensive process so we rarely do it.
anonymous
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Posted on Friday, April 22, 2011 - 6:10 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Can someone please tell me - is there msg in wheat?
Roy Piwovar
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Posted on Saturday, April 23, 2011 - 5:18 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

anonymous,

The amino acid from which MSG is derived is in wheat, but in a bound, safe form. Free, unbound forms of glutamate, the harmful kind, are not in there naturally, but are often added in processing, though, so check your food labels for MSG, malted barley flour and the like.

There
Hoteru
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Posted on Friday, May 06, 2011 - 4:49 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Anyone, ( especially our tireless Roy!)
I can't get the search function to work for me and can't figure out from all my reading whether glutathione is good or bad for me. The more I read, the more confused I am in its relationship to glutamate. I have just read myself silly and can follow the chemistry but still can't figure it out.
Roy, would you recommend it or not?
Roy Piwovar
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Posted on Saturday, May 07, 2011 - 2:24 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hoteru, I have never taken glutathione but it's an antioxidant and may help.

http://www.springerlink.com/content/q316t88q1t032616/
bo'nana
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Posted on Saturday, May 07, 2011 - 8:45 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

my hubby's orthomolecular physician & my older son's naturopath both had them on that for awhile, but we found it to be awfully expensive & couldnt see any effects so after a couple months we gave up the supplements in favor of boosting glutathione stimulating foods instead...

this site of course has a product it wants to sell you.... but sprinkled in with the sales pitch is lots of good helpful info:
www.effectsofglutathione.com/glutathione-foods/

"...Glutathione foods that are recommended include asparagus, spinach, broccoli, garlic, kale, onions, watercress, cabbage and Brussels sprouts. Some spices, like cur cumin (they meant turmeric & cumin) ...and cinnamon are known to boost glutathione levels.

Other sources are watermelon, avocado, grapefruit, peaches, oranges, walnuts, granola, turkey and chicken meat, cottage cheese and yogurt. Often, one needs to focus on foods that are rich in glutathione precursors.

Thus, it is also important to focus on foods rich in cysteine (e.g. eggs, garlic, onions, etc.), alpha lipoic acid (spinach, broccoli, peas, Brussels sprouts and rice bran), or selenium (Brazil nuts, walnuts, sea foods, etc.)"


of course, then the site does go on to predict that you won't get enough benefit from your diet therefore please buy their special formula bla bla etc-
from our experience i rather feel that glutathione supplements are more hype than anything... i know ive seen in print more than once, and like i said, buying the spendy concentrated supplements proved to be just money down a hole, for us anyway. of course everyone is different- maybe it would work for you. at least we didnt experience any side effects, so i think maybe it wouldnt hurt for you to try...

but i will say many of the foods on that list have definitely become our real Feel Good Foods, for sure
our favorite staples now always include lots of cabbage, garlic, turmeric, cumin & cinnamon (and fresh ginger!), avocados, grapefruit, walnuts, brazils, poultry & eggs (when we can get organic), peas, broccoli, asparagus (when its affordable!) & brown rice. and we love watermelon juice in the summers when the organic melons are available (only organic- conventional gives us tummy acche)

my special tonic: everyday i mix a couple teaspoonfuls of turmeric &/or organic cinnamon into a small cup of plain whole yogurt (plus a pinch of stevia when i want more sweetness) followed by a glass of water or cup of warm herb tea. i also usually add a splash of raw cider vinegar to my tea, altho i know not everyone here can tolerate vinegar, but i have very low HCl so it has been very beneficial for me.
this little ritual has done wonders for my tum troubles- and, with borax therapy added (see my other posts if youre curious about that), im finding ive become less reactive in other areas now as well :-) what a relief to find a little relief!
Jennifer
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Posted on Saturday, May 07, 2011 - 2:22 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

As I understand it, glutathione cannot be taken orally...it's destroyed by the digestive system! An alternative MD I go to sometimes told me that, and said don't bother with any supplements - total waste of money.

A sublingal method may work though, and of course there's IV delivery. I can't imagine too many MDs would be happy to administer that...
Deb A.
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Posted on Monday, May 09, 2011 - 12:32 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hoteru, I had no problem accessing the search. Are you still having trouble? Click on "search' at the top of this page, type in glutathione and just click your "enter" key...please let me know if there are still problems with the search mode...we'll see what we can do. Thanks!
Teresad
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Posted on Monday, May 16, 2011 - 10:48 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi all -

I'm new to this forum and hopeful that eliminating MSG from my diet will help alleviate my CFS/Fibro/depression symptoms that have been worsening over the past ten years!

I have a specific question regarding the specific temperation at which milk will release free glutamates. I enjoy my morning latte every day but have read that boiling milk can release free glutamates. I usually steam my milk to 160 degrees. Is this temp too high? what about 110 or 120 degrees?

Any insight here would be appreciated.

Thanks Deb for all your efforts !!! I've devoured your book and even bought copies for friends with horrible migrains.

-Teresa
Deb A.
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Posted on Monday, May 16, 2011 - 11:15 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Teresa,
Are you drinking decaf, which is a much better choice if you are MSG sensitive? All kinds of stimulants add to the overload we already have to fight since our blood brain barriers are compromised. You sound like you make your own latte, so you can control the amount, type and temp. of the milk. Be sure to use organic whole milk, and just bring it to a steam before stopping the heating process, if you can. I suspect that 11o to 120 would be better than 160 degrees. As long as you are not cooking the milk for a long time, it should be okay. Hopefully, you are using a coffee that has no additives or flavors. These may sound like a lot of no-no's, but it's worth it to stop painful symptoms of glutamate toxicity. Even taking a certain pill each day or vitamin, can eventually push a sensitive person over the edge with a reaction, if glutamate is present. It can build up in the system so silently and boom...a reaction. So happy that you have read the book and are now sharing what you know with others...that's what really makes a difference. Thank you!
Teresad
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Posted on Monday, May 16, 2011 - 12:43 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks Deb -

I use watered down whole milk (from a gallon jug not carton) now and have started steaming to just 110 degrees which takes less than a minute. I currently use whole bean, regular (no flavoring) coffee - I guess I should switch to decaf. For me, it's more the morning (and afternoon)ritual rather than the caffiene hit.

btw - are you still in the TriCities? I live in Yakima and would be interested in learning of some of your local food sources...

thanks,
Teresa
bo'nana
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Posted on Monday, May 16, 2011 - 3:17 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

hi teresad,
careful what sort of decaf you switch to... it should be swiss-/water- process ONLY
unless specifically labeled as such, you are going to wind up with a hefty dose of solvent residue from the chemical processing... for me, that guarantees a terrible case of jitters and usually bad palpitations later on.

glad to have you with us- here's to better health & NO MORE MIGRAINES :-)
Deb A.
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Posted on Monday, May 16, 2011 - 5:29 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

We're neighbors, Teresad. I can eat at Inca..just a few items....and Sahara Pizza's veggie, and a terrific Thai restaurant in West Richland. I seem to do okay with pollo poblana at Inca, but have on rare occasion had a slight headache the next day. Do okay with Inca quesadilla and chimichangas..chicken. As for shopping, the book has a lot of the specific items I buy at Fred Meyer, Trader Joe's in Seattle. I buy a lot of fresh produce at Winco and some organic carrots and celery at Freddies. I buy organic ground beef and Foster Farm chicken at Costco...and some organic chicken at Yoke's or Freddies.
evelyn
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Posted on Saturday, May 21, 2011 - 10:23 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Wow Deb - you can eat a heck of lot more than I can tolerate! I don't eat any of things you mention - no cheese, pizza, chicken, bread - ever out. I love Thai - but don't trust it anymore either; tried it once after lenthy questioning of owner and still reacted. I think I am being over cautious and then I this or that, thinking a little won't bother me, but I never get away with it. I've heard people say their sensitivity increases initially and then gets better, but it's been almost 2yrs for me now and the only improvement I see (and it's been tremendous!!) is in the length and severity of my reactions. And I'm sitting here with muscle twitches and headache because I was not able to resist some ice cream yesterday... I've come so far, as you know from being ready to find myself a space in assisted care to returning to a normal life, so I will totally stop whining and count my blessings and thank my lucky stars - but I am jealous! :-) ps. love the new website and pict of you and hubby - !!
Deb A.
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Posted on Saturday, May 21, 2011 - 1:35 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Evelyn. I have been avoiding MSG for 16 years, and do think that makes a difference. I could not tolerate much of anything for about 3 or 4 years, but I think as we continue to eat right, the build-up of excess glutamate diminishes in our cells. Don't get me wrong...I can still get poisoned quite easily...but years of avoiding it and learning what I CAN eat helps. I have poisoned myself trying a few restaurant items..and even with dishes I was fine with..until they got a new cook who liked to spike his food with you know what! :-)
Deb A.
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Posted on Saturday, May 21, 2011 - 1:40 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Please help and support this person. Just got this email and advised her to come here. Here's her email:
"Hi,i am having HORRIBLE problems with msg. I am doing the best I can to keep this out of my system. I am just learning. I am having problems not knowing what shampoo moisturizer, deodorant and such. I have been using Johnson's and Johnsons baby shampoo, but it has citric acid in it. my lotion does too. I am very sick. never had asthma s8E@ 9 / ymptoms before, now getting them, but my main problem seems to be nervousness where I can't function. I am learning all the hidden things.
i am having anxiety attacks all the time. and I even take a anti anxiety meds. something is blocking that from working. no doctor or anyone seems to understand. The anxiety med is made out of corn starch. I can't just stop that. I could go into a seizure. So i have another anti anxiety med that is in a capsule. gelatin. So i started emptying out the med of the gel capsule. i'm just going on and on here. sorry.
Can you help me. i have even started naet treatments. I have no idea whether that is real or not. I even ordered l taurine because i read where it can block this stuff. i feel like i need to go to the hospital, BUT, how in the world would they help me when they would feed me msg.
Even eggs are bothering me. I read where soy lecithin has msg. eggs have that. i lay in the bed like an idiot crying and screaming from overexcitabiliy. No kidding. it seems to calm down at night. But severe anxiety gets me in the morning, and my sleep is very weird.
Is this normal. do other people react like this. I know this is what is happening. It just started about three weeks ago when i ate a bowl of chicken soup and felt like I was on speed twenty minutes later.
I have been eating apples, eggs, hamburger patties, lettuce cucumbers and fr8E@ 9 / ozen greenbeans.
Washing my hair in dove soap, now i am going to start using baking soda for toothpaste. I am totally lost and losing it here.
Can you guide me in anyway. even been talking to Jack Samuels through e mail and once on the phone. i also smoke??? AM i doing the right thing to possibly counteract this by taurine or naet until i learn the ropes. i can hardly take care of my child. no kidding. i can't believe this. I am so hungry. Practically starving to death. I'm even peeling the apples. oranges. i heard that if citric acid is not make out of corn, then it is ok. Do they put corn in oranges. oh such stupid question, but i don't know. And i read where it can be in water. OMG!!!!!!!!!! I have water delivered. sparkletts. i don't know what to do. Are these normal reactions?
"M"
evelyn
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Posted on Saturday, May 21, 2011 - 4:47 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Taurine sure helped my anxiety. I take 2K mg/day as a Maintenance dose, along with magnesium, zinc, b-complex, and liquid multi. Don't know what naet is. Smoking, as we know from Carol H.'s site is a source of glutamate - inhaled ammonia is converted to it. Do the elimination/test diet. Brush with peroxide and baking soda. Get the book. Eat the god diet - most anything god made, nothing man made. soy - bad. I found a store bought bread - local grocery, peanut butter and honey when I need a treat. Sweet, quick easy and satisfying. No bread you can eat? Put it on a banana. And remember that it takes time to detox. It was about a month initially, before I started to feel better and then 6 mos + taurine before I get back to normal. Unfortunately it takes time - but it is SOOOOO worth it. You have got to quit smoking. It's hard, but your life (and sanity it sounds like!) may depend on it. Until you can quit, try the gum, patches, whatever to get the inhaled crap over as quickly as possible.
Roy Piwovar
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Posted on Saturday, May 21, 2011 - 5:00 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

"M",

Chicken soup is among the riskiest things you can eat and one of the first foods that made me aware of my MSG sensitivity as a child. The first thing I did was start comparing ingredients labels to identify the various names of MSG-like ingredients. Deb A has done it all for you at:

http://www.msgmyth.com/hidden_names.html

I suggest reading all the ingredient labels in your cupboard and looking for the 17 items in the top section of the linked list first as they cause the most trouble. Then, if there is anything left on the shelves, go through the bottom section for those, which may cause less obvious reactions.

Print out and take the list to your grocery store and be prepared to spend more than your usual amount of shopping time sifting through labels for relatively safe items.

Eating out can be Russian roulette because you can't read the labels.

I take ibuprofen, a glutamate blocker, when I have a reaction, and it works very well for me. Keep 2 or 3 with you at all times just in case.

Also, to lessen your asthma it may be necessary to quit smoking.
Deb A.
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Posted on Monday, May 23, 2011 - 10:00 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Thanks, guys. I will email your very helpful tips. I know she will appreciate your thoughtfulness.
Deb A.
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Posted on Wednesday, May 25, 2011 - 10:53 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Evelyn...forgot to thank you for the nice comments about our new site look. Thanks!
bryce
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Posted on Friday, June 03, 2011 - 10:02 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

can anyone tell me foods that have the lowest free glutamate?

i can't even eat cabbage without getting a bad result, even broccli/kale leaves me feeling over heated.

i've mostly been eating fish and dark green veggies, but i understand some of these veggies have high free glutamate because i've been steaming them.

what do i eat?? lol. i bought the book so it might be here next week, but in the meantime i need stuff with ultra low free glutamate!
Roy Piwovar
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Posted on Friday, June 03, 2011 - 10:23 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

bryce,

Perhaps you have a problem with cruciferous vegetables, which do have health benefits. If that is the case, it may be solved by cooking them longer. By steaming them you may be undercooking them, or maybe they are reacting with medicine you are taking.
http://en.wikipedia.org/wiki/Cruciferous_vegetables
bryce
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Posted on Friday, June 03, 2011 - 3:32 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

i'm not sure. i never had a problem with them before. when i say steaming them, i mean i am boiling them on full power for about 11 minutes.

i have stopped doing this and am now eating all veggies raw. i didn't feel over heated when eating kale and spinach today.

i'm worried that the "free glutamate" in the veggies are causing the problems i am experiencing by boiling them possibly?

i really have no idea at this point.. it could be a problem with cruciferious veggies, but what other veggies are there to eat? squash i guess?
sara
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Posted on Friday, June 03, 2011 - 5:44 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

as much as I am sensitive to MSG, I am discovering I am also sensitive to oxalate - I am also sensitive to corn in large quantities and probably sensitive to gluten - there is more I need to determine on all of this

having more than one type of sensitivities isn't that unusual

you have to find what is safe for you to eat - each one of us will be different -

as far as veggies go, right now radishes and cucumbers (not English ones however) are pretty safe for me - I can eat the cabbage family right now too (never had kale and prefer the others I eat raw) - carrots, spinach and potatoes weren't safe - onion are okay if sweet and I don't have to cut - squash are probably safe but I don't care for them and prefer winter squash - peas and green beans are not safe for me but green beans are supposedly low glutamate - peas are not
bryce
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Posted on Saturday, June 04, 2011 - 9:27 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

thanks for the information sara. i will give radishes and cucumbers a go next time i'm at the store.

sara, it seems you are very sensitive to a lot of things like me. what are other things that you eat on a daily basis?

i'm staying away from fruit for now, but i also eat fish and chicken, all the veggies i listed, and trying the short grain brown rice today. that's about it for me because i don't know what else to get at this point.
sara
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Posted on Saturday, June 04, 2011 - 2:15 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Today I am venturing into pork roast, small red potato (will see if that flies), salad of napa cabbage, diced cauliflower, cucumber, radishes, a little diced onion, olive oil and balsamic vinegar - the vinegar I couldn't handle a month ago but seem to handle better now I have tried to cut back on oxalate. Earlier I had some blueberries and strawberries, and just had part of a watermelon. That is so far today.

I plan to have 1 hard boiled egg, some soda made with carbonated distilled water (home distiller) and fruit juice concentrate - not sure which yet - have cranberry, pomegranate, and tart cherry. Many days I eat a banana - chiquita is better than Dole - even I think so but today I am stretching my oxalate intake with that small red potato so probably will pass on the banana and more fruit and the pomegranate. I will drink red grapefruit juice later and will have tart cherry concentrate before bedtime if I don't have it earlier.

Usually I do chicken breast and not pork. I don't seem to handle fish right now and never cared for shellfish even though that can be local. My symptoms are still very much present but you have to eat something and find what is safest.

The biggest thing that bothers me right now is neuro symptoms - face pain, burning mouth, sinus / ear pressure. I am trying to lessen this via diet instead of meds. I also have elevated BP and heart palpitations which have gotten a lot better by lowering glutamate intake. I have cut way back on caffeine too.

I do eat rice cakes regularly (Lundberg organic unsalted) and prefer peanut butter on them - pumpkin seed butter doesn't seem the same but peanut butter is high oxalate and high glutamate. I do eat pumpkin seeds at times too. I have fixed tapioca with fruit juice a few times too stretching a batch over 4 days. There is glutamate in the tapioca (oxalate too).

I could not handle quinoa and don't handle a lot of rice in a day. I haven't tried other grains yet. You can see my starch intake is pretty low right now.

Have you looked at GARD?

http://dogtorj.com/?page_id=2491

and here is some oxalate info:

http://lowoxalate.info/

I am only into the oxalate for a couple weeks now - I can see that going on Deb's diet was cutting back on oxalate and glutamate at first. I felt better on the diet but not great yet. I think we all find things we find work in part or work for a while We then have to find something else to get to work at least in part. I know it took me 3 1/2 years of pain before I found the MSG angle. That helped some but wasn't all of it so now I am stumbling around trying to find more to help solve the puzzle.

Good luck on your journey.
Di
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Posted on Saturday, June 04, 2011 - 3:58 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I agree with Sara that we are all different and you have to figure out what you can tolerate. There are many fruits and vegetables and trying to figure out which ones you can tolerate may take some time. When you do start adding some into your diet, the best advice I can give you is buy organic if you can find it because so many have a lot of pesticide/herbicide reside, and that can bother a lot of folks too.

The dirty dozen:
http://www.organic.org/articles/showarticle/article-214
Di
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Posted on Saturday, June 04, 2011 - 4:03 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Bryce, Another reason to eat organic....

GE organisms actually become part of the bacteria in our digestive tracts and reproduce continuously inside us. The only published human feeding experiment revealed that genetic material inserted into GE soy transfers into the DNA of bacteria living inside our intestines and continues to function. Even after we stop eating GE foods, we may still have the GE proteins produced continuously inside us.

http://www.anh-usa.org/genetically-engineered-food-alters-our-digestive-systems/
Di
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Posted on Saturday, June 04, 2011 - 4:07 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Sara, I see you eat some nuts/seeds. For what it's worth, I just came across this:

http://www.ehow.com/list_5796861_list-seeds-should-buy-organically.html
bryce
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Posted on Saturday, June 04, 2011 - 7:40 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Wow Sara those websites helped me a ton. I knew about some of that information, but not that in depth. Thank you so much for that link. And I see how your diet is and very varied. I will take some of your suggestions and give them a go, one by one, next time I'm at the store. I will do more research into the oxalate restriction. Wow.

Di: I am now on organic only. I've been on a very restrictive diet for about a week and a half now from a regular grocery store, however, I begun feeling strange again and got very upset. I had an incident where I purchased a salmon from the regular grocery store and begun having an increased heart rate. That is how I found this website and a possible connection to MSG and all these sensitivities. Thank god because I was starting to go crazy thinking I couldn't handle anything. Yes, so I will only be shopping at Whole Foods from now on, even though the money situation will be tight I don't see myself having any other choice.

Spinach was one of the main things I was eating and it says the most contaminated on that list! Crazy! I returned all my old produce and meat to the grocery store today!

Very interesting article regarding genetically altered foods. It makes more sense to me that I am suffering from this because I hardly ever ate anything healthy and always ate everything processed, which led me to have a strange adverse reaction to a medication I was taking.

I will bookmark all these sites that Di and sara have given me. Thank you again my friends, you just truly helped someone that was really feeling helpless. I can't wait for my book to arrive next week. :-)
Roy Piwovar
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Posted on Sunday, June 05, 2011 - 2:30 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Bryce, the toxin from GM crops is also showing up in human blood:

http://articles.mercola.com/sites/articles/archive/2011/05/31/study-found-toxin-from-gm-crops-is-showing-up-in-human-blood.aspx
sara
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Posted on Sunday, June 05, 2011 - 7:34 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

bryce

farm raised salmon or wild? what was it processed with? farm raised is pretty nasty stuff

the problem I am finding in trying to peg my reactions to one thing is most of my first guesses are wrong

there are also many other problems with people and food - if you start looking at autism support groups, you will find all kinds of different diets out there to look at - I am just at the tip of the iceberg - the reason I say autism is that the low oxalate diet is one of their diets and it is now something I am stumbling into - might be a better area to look at even just that is what I am seeing now -

PS - fwiw - I am not eating organic for the most part - I don't have adequate access to it
bryce
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Posted on Sunday, June 05, 2011 - 8:59 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

@Roy : HOLY CRAP. That website literally just blew my mind. I think my mind has been scarred now to not touch anything that doesn't look organic.. that is mind blowing information... Thank you for that greatly.

@sara : The salmon was farm raised because it was about 3.99 and the wild costs about 18.99 per pound! And it had some food coloring added to it that could've contributed to that bad effect. I was just talking to my mom on the phone and she was saying that no wonder autism is at such a high right now and other diseases and obese people are so high right now. That autism diet might be something of interest, what have you found that is interesting?
Roy Piwovar
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Posted on Sunday, June 05, 2011 - 6:32 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Yes, Bryce, they're poisoning our food supply with the full cooperation of the U.S. government.
bo'nana
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Posted on Monday, June 06, 2011 - 4:20 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

bryce, i would really avoid farmed fish of any kind, there is definitely something about it that i know i react to... even after a bite or two... the colouring is not a good thing, but beyond that the flesh itself is bad in some way (i would bet Roy's links are the answer to that question- i dont doubt these fish are raised on GMO Corn & Soy)
thankfully, the texture is totally different so it is fairly easy to tell in a restaurant (if you are even able to do such a thing anymore) whether the slab of 'wild' salmon that was just set in front of you is in fact wild-caught, or some poor thing raised in a pen with hundreds of others being force-fed GMO meal & growth hormone until twice normal size

its all very frightening isnt it? we "canaries" just happen to be on the tip of the iceberg
bryce
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Posted on Monday, June 06, 2011 - 1:15 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

@Roy sad indeed... wow.

@bo'nana yes, i agree with you there. i noticed something about the skin and tend to avoid the skin. however, money wise, i'm really unable to stay away. i've been seeming to do all right with farm fish from whole foods. i would love to go wild, however, wild costs very high amounts that i simply can't afford right now because i had to recently quit my job because i can't figure out my diet correctly.

and yes, very frightening indeed..
sara
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Posted on Monday, June 06, 2011 - 3:12 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

what other sources of protein can you afford to buy?
bryce
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Posted on Monday, June 06, 2011 - 3:38 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

@sara i just buy fish and chicken right now.
bryce
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Posted on Monday, June 06, 2011 - 3:44 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

@sara i buy fish that is less than 10 dollars a pound at whole foods and the chicken is usually around 5-8 dollars a pound at whole foods.
bo'nana
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Posted on Tuesday, June 07, 2011 - 8:59 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

bryce, just wondering what area you are in... $5-8/lb for chicken seems so exorbitant! (even here in pricey portland OR)
do you have access to any smaller regional markets or actual farms? in our area, prices on (some) things are kept a little competitve as we have a local farming community and several organic co-ops, as well as a second smaller chain of 'healthy' stores (New Seasons) and organic sections at the larger markets (ie Fred Meyer & Safeway both have decent options)...
i agree good clean meat is terribly expensive, but even with the inflated grocery prices in our region, i can usually find something for around $4/b if i shop around, sometimes even bargains dipping into the $2.50-$3 range. then i stock up!! :-)
Roy Piwovar
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Posted on Tuesday, June 07, 2011 - 10:39 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Bryce, what you buy is more important than where you buy it. Things bought at Whole Foods, while generally more expensive, are not always safer. Also, "organic" is not the same as "100% organic". For "100%" the prohibitions are strict. For regular organic many hidden forms of MSG are still disallowed, but an exception was made for a really bad one, autolyzed yeast extract, and they commonly take advantage of that to spike their "organic" products. Check labels to be safe!

http://www.naturalnews.com/001528_dangerous_ingredients_yeast_extract.html
Di
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Posted on Tuesday, June 07, 2011 - 10:45 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Roy, Maybe you posted it before and I have forgotten, but could you tell us which products labeled "organic" might have autolyzed yeast extract in them? Might "organic" chicken? Or is it just processed things? Thanks.
bo'nana
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Posted on Tuesday, June 07, 2011 - 11:47 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

i can at least partially answer that... i have found that prebagged/prefrozen poultry usually (always?) has some sort of "broth" added, i suppose to lengthen freezer time before frostburn dries it out. and that broth- even in "organic"- often does get spiked with yeast extract/autolysed yeast/flavouring/seasoning/all sorts of words for the same dern thing :-(
so far my family tolerates the bagged frozen boneless chicken thighs from Trader Joes allright- but no others that ive found.
we are not as glutamate sensitive as we thought either, for us apparently its more the other chems (solvents etc) used to draw out & intensify the bound glutamic acid.
nevertheless, i do know i react to most things that have any sort of yeast extract in them... burns my mouth & tongue & brings on worse adrenal fatigue. for my husband & younger son its upset tums & a 'buttery' sensation they have a hard time describing. and of course for my spazzy older boy, its always an increase in spazziness!
bryce
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Posted on Tuesday, June 07, 2011 - 1:47 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

@bo'nana i see. i will try to branch out to other large supermarkets to see if i can find more competitive prices.

@roy thanks for this tip. although, i'm extremely sensitive diet so i'm only doing meat/veggies for now. although i was able to eat an apple today and not feel fatigued!!!

this is for anyone. does anyone know what could be causing this? i'm assuming it's the oxulate type diet thing. but for example, i can't have eggs or else i get extremely bad body tiredness. i also tried cucumbers today and i had a similar feeling, although not as intense as the eggs. is this the oxulate thing?

ugh this gets me so upset when i'm having a good day, then i eat something like one cucumber and now i feel like crap!
Roy Piwovar
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Posted on Tuesday, June 07, 2011 - 4:37 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Bryce, egg allergies are mostly in children under age 5. Egg white intolerance can occur in adults and is not a true allergy.

The article linked below says that oxalates are mainly in plants:

http://www.thevpfoundation.org/vpfoxalate.htm
bo'nana
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Posted on Tuesday, June 07, 2011 - 4:45 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

wowww... bryce, im sorry, i sure wish i knew! your sensitivities appear to be totally different than those in my family... maybe they match up more with someone like sara's

about all i can do is encourage you to Keep On Listening To Your Body- especially when its practically shouting- and hold onto hope that in time the patterns will begin to emerge.

and send you a great big Virtual Hug. whoever would have dreamed that finding plain, ordinary, good food (the way Creator made it!) could become so impossibly tricky! we are all in it with you... please keep posting all your questions, and everything you learn. so many readers are suffering in similar ways
sara
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Posted on Tuesday, June 07, 2011 - 5:51 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

eggs are very low in oxalate - most meat is too

as Roy indicated it is plants that have it - so our grains, nuts, seeds, fruits, veggies are what is going to be the problem if your problem is oxalate

cucumbers are very low as far as veggies are concerned - potatoes are very high

bryce,

any meds you take, changed brands of (including brands of generics), discontinued recently?

I only ask because part of my extreme sensitivities are med induced - perhaps all of it

also it took me a long time to try to figure out what was causing a reaction - most of the time my first guess was dead wrong - I still don't know what all my sensitivities are but I am getting better at knowing what they aren't

reactions are not necessarily immediate - they can be days later
bryce
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Posted on Tuesday, June 07, 2011 - 7:04 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

@roy thanks for that post. yes i never had issues with eggs before, but i get very sensitive to them and get bad body fatigue after eating them.

@bonana thank you for the virtual hug. much appreciated. =)

@sara yes this is without a doubt related to medication. i took finasteride 2 years ago and have suffered low sex drive that whole time. i started doing treatment for it by taking thyroid medication which i thought was the issue and a supplement with different sex boosting parts in it. that caused me to have some prostate problems (which i didnt seem to have before, although it couldve been the cause for low libido). about a week and a half later i tried taking royal jelly for its rebuilding of sex drive and killing of inflammation.

about a week or two after discontinuing royal jelly (i only used it for 2 or 3 days) i became super sensitive to food. on a regular diet, i believe my prostatis becomes further inflammed forcing me to stay on this diet. however, now im having extreme sensitivities to certain foods in my body as being super body fatigued/tired/bad mood thats directly related to the food.

why? i have no idea.

@sara yes my reactions seem to be immediate. i can tell right away if i ate the wrong thing, like the cucumber for example today. however, when i wake up in the morning i have a reset. like i felt great today until i had the cucumber which brought me down for the rest of the day.

@everyone i'm guessing its not an oxalate problem then considering i ate an apple today and felt great afterwards, and eggs caused bad reaction. i'll just keep trying different stuff until i have a good balance. my goal right now is to just find the right food balance because this is getting annoying where i dont know what to eat!!!
bryce
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Posted on Tuesday, June 07, 2011 - 7:09 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

btw, i only took the finasteride for less than 2 weeks 2 years ago. fiansteride is a pill to stop hair loss. other people have thought this problem was "leaky gut" so i'm guessing i just have a more extreme version of it right now.

other people thought this candida related, but i react badly to cabbage which is supposed to be good for it.
bryce
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Posted on Tuesday, June 07, 2011 - 7:11 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

also, i get extreme body fatigue from "natural walnuts" i bought at walmart. no idea the connections here.. although the walnuts from walmart probably have bad stuff mixed in there i know this now which could have caused it. (pesticides)
sara
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Posted on Tuesday, June 07, 2011 - 7:16 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

apples are fairly low oxalate fruit - bananas are much higher - tangerines are higher yet but oranges aren't that high - it is all strange how it all relates and I am trying to keep track of some of it

have you looked at simple diets like GAPS or Feingold? I am sure others can chime in with others just those two are the first that came to my mind
bryce
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Posted on Tuesday, June 07, 2011 - 10:36 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

@sara interesting.. bananas seem to not agree with me, although i still need further testing, im not 100% sure about bananas. i will give organges a try.

i haven't look at those, i will do a google search for those now.

sara, what do you think about digestive enzymes or probiotics? i stopped eating yogurt because of 1 that GARD diet says no dairy and 2 all the yogurt at the store contains some form of MSG. what are your thoughts on yogurt and digestive enzymes such as bile? i read somewhere that someone had a "recovery" from taking bile and a strict diet.
bryce
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Posted on Tuesday, June 07, 2011 - 10:39 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

@sara i'm reading about teh GAPS diet, do you believe this to be true or have you tried this?

SENSITIVITY TEST

Take a drop of the food in question (if the food is solid, mash and mix with a bit of water) and place it on the inside of the wrist of the patient. Do it at bedtime. Let the drop dry on the skin, then let your patient go to sleep. In the morning check the spot: if there is an angry red reaction, then avoid that food for a few weeks, and then try again. If there is no reaction, then go ahead and introduce it gradually starting from a small amount.
Roy Piwovar
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Posted on Wednesday, June 08, 2011 - 5:03 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Bryce, fiansteride is known to interfere with sleep patterns, and its side effects are known to persist even after you stop taking it. Perhaps your body needs more sleep, but because of fiansteride-induced changes has been unable to obtain adequate, quality sleep. Some of the foods that are making you fatigued are considered to be among the most healthy ones, and may actually be counteracting such side effects and helping you experience fatigue and get more sleep when your body really needs it.

http://www.propeciahelp.com/forum/viewtopic.php?f=32&t=4353
bryce
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Posted on Wednesday, June 08, 2011 - 11:40 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

@roy very interesting. yes this could be possible. thank you for looking that up. yes, i'm a member of that website and have a ton of posts on there. i decided to leave however because there are people who claim random stuff on there all the time and no one is quite sure what causes what.

it could be that i need more sleep and my sleep patterns have def. changed since this new food sensitivity is happening. for example, if i eat bad food, i will wake up randomly in the middle of the night wide awake or i'll wake up or just not be able to fall asleep.

my thought was that the bad foods or trigger foods run my body down, then when it wears off or my body has fully digested it, i hit an energy spike or possibly a cortisol boost.

sleep is definetly a hint... very interesting things. i have been trying to get more sleep, i will continue on this pattern. thanks for the tip. :-)
Di
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Posted on Wednesday, June 08, 2011 - 12:22 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Bryce, There are different causes for fatigue. Myself, I experienced extreme fatigue after I ate lunch or dinner after being on a very low carb diet for a few days. I continued for a total of 10 days before I realized it wasn't for me and that it took too much energy (energy that I was denying myself from lack of carbs) to process the meal. Here are a few articles I came across dealing with fatigue. Some list a variety of reasons. You may or may not find any of them helpful, but thought I'd pass them along.

http://www.stop-being-tired.com/tiredness-and-food/

http://www.naturalways.com/toxic-gut.htm

http://www.ibstreatmentcenter.com/Newsletters/LateSept2006.pdf

http://www.livestrong.com/article/361455-foods-that-cause-fatigue/

Many people have negative or allergic reactions to different foods. Things in the environment can cause allergies and result in severe low energy and fatigue.
http://www.ehow.com/about_5191665_allergies-cause-fatigue_.html
bryce
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Posted on Thursday, June 09, 2011 - 12:06 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hey Di, I have been on very low carb diet. That could explain why my energy levels are so low after eating? I have basically cut carbs out entirely. After eating an apple, I feel really good. That could be it, I need more carbs. I will try to find safe foods I can eat that have more carbs in it. Time to stock up on some apples...
Roy Piwovar
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Posted on Thursday, June 09, 2011 - 12:50 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Apples are one of the highest foods in fructose, a quick source of energy. Having an apple at the end of a meal should help. So should other fruit for dessert.
Margaret
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Posted on Wednesday, June 15, 2011 - 12:01 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi Everyone,it's Margaret. I wanted to thank Di and Roy for the help. We researched gout and I don't seem to fit the profile. However,I printed your posts and will take them to my Doctor(20th). She is very open and receptive to all the help we can get. We just discovered that our well water tested at the Maximum Contaminant Level. I drink ALOT of water! Probably 4-6 quarts a day. The more ill I became I was drinking more because of extreme thirst. Instead of being upset I am excited to think we could have found a piece of the puzzle. Any help would be greatly appreciated. I google everything;but it's the people here that have helped me. Thanks again,Margaret
Roy Piwovar
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Posted on Wednesday, June 15, 2011 - 2:15 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Margaret, if your well water tested high in arsenic that would explain the headaches. Showering and washing your fruit in it would also be a problem, and rice can naturally be high in arsenic to begin with, depending on where it is grown. Contaminated water could explain the symptoms that are not gout-related and make it even more likely.