Posts Tagged ‘msg’
What’s the Big Deal About MSG?
June 18th, 2010 | 
Author: 
You’ve probably heard that MSG is bad for you. But you might not know why, or realize how prevalent it is. It’s in so many packaged and processed foods that you might not even know you’re eating it when you are, especially since it comes under many different names.
- MSG is an excitotoxin, a type of chemical transmitter that allows brain cells to communicate. The problem is that excitotoxins can literally excite your brain cells to death.
- Aside from harming your brain, MSG has also been linked to eye damage, headaches, fatigue, disorientation and depression. Source
- Children are most at risk from MSG. The blood brain barrier, which keeps toxins in the blood from entering the brain, is not fully developed in children. MSG can also penetrate the placental barrier and affect unborn children as well. Nonetheless, most major brands of infant formula contain some processed free glutamic acid (a form of MSG). Source
| MSG | Gelatin | Calcium Caseinate |
| Monosodium glutamate | Hydrolyzed Vegetable Protein (HVP) | Textured Protein |
| Monopotassium glutamate | Hydrolyzed Plant Protein (HPP) | Yeast Extract |
| Glutamate | Autolyzed Plant Protein | Yeast food or nutrient |
| Glutamic Acid | Sodium Caseinate | Autolyzed Yeast |
| Vegetable Protein Extract | Senomyx (wheat extract labeled as artificial flavor) |
The following substances contain some factory created free glutamate in varying amounts. Please note that some food labels list several of these items, which can add up to a considerable and dangerous amount in one product:
| Malted Barley (flavor) | Natural Flavors, Flavors, Flavoring | Modified food starch |
| Barley malt | Reaction Flavors | Rice syrup or brown rice syrup |
| Malt Extract or Flavoring | Natural Chicken, Beef, or Pork, Flavoring “Seasonings” (Most assume this means salt, pepper, or spices and herbs, which sometimes it is.) | Lipolyzed butter fat |
| Maltodextrin, dextrose, dextrates | Soy Sauce or Extract | “Low” or “No Fat” items |
| Caramel Flavoring (coloring) | Soy Protein | Corn syrup and corn syrup solids, high fructose corn syrup |
| Stock | Soy Protein Isolate or Concentrate | Citric Acid (when processed from corn) |
| Broth | Cornstarch fructose (made from corn) | Milk Powder |
| Bouillon | Flowing Agents | Dry Milk Solids |
| Carrageenan | Wheat, rice, corn, or oat protein | Protein Fortified Milk |
| Whey Protein or Whey | Anything enriched or vitamin enriched | Annatto |
| Whey Protein Isolate or Concentrate | Protein fortified “anything” | Spice |
| Pectin | Enzyme modified proteins | Gums (guar and vegetable) |
| Protease | Ultra-pasteurized dairy products | Dough Conditioners |
| Protease enzymes | Fermented proteins | Yeast Nutrients |
| Lecithin | Gluten and gluten flour | Protein powders: whey, soy, oat, rice (as in protein bars shakes and body building drinks) |
| Amino acids (as in Bragg’s liquid amino acids and chelated to vitamins) | Algae, phytoplankton, sea vegetable, wheat/ barley grass powders |
In order to avoid this nasty chemical, you MUST READ LABELS! I was and continue to be amazed at how many things contain it. I learned how to make my own chicken broth the old fashioned way just to avoid using boullion cubes (it’s really good; try it!).
Dr. Russel Blaylock is a Neurosurgeon who has many teachings, interviews, etc. on the dangers of MSG. I haven’t heard most of these, but I have heard an interview with him in the past; he is extremely knowledgeable (he is a neurosurgeon, after all!) and he speaks with the training of the medical community. Here is a link to a lecture he gave on MSG. I’m sure it’s worthwhile.
So, to recap, Here’s what you can do:
- READ LABELS! Try to recognize any of the above names for MSG
- Umm…Avoid those things. Probably means eating fewer or different packaged foods. This is a good thing, trust me!
- Feel good that you can make this small change for a BIG step towards health for your family!
Cheetos and MSG – Bringing new meaning to the slogan “Dangerously Cheesy”
More info about the damage of MSG
How (&Why) To Make Chicken Broth
Other than eating a yummy bowl of chicken soup (especially with matzah-balls) once in a while, I used to think that there was no real reason I would spend my time making it. I mean, soup is for eating, right? Wrong.
I found out that chicken broth is for cooking with. From soups and stews to seasoned rice and sauces, chicken broth (or any good vegetable broth) is an absolute must-have for cooking. And although you can buy canned or boxed broth, it costs MUCH LESS to make it yourself. And it really is easy.
Oh, and you don’t need to use any MSG to make it delicious! I actually used to use chicken boullion in my chicken soup and didn’t know I could get it to be flavorful without it. I mean, our grandmothers must have been absolutely primitive to not have such a convenience item, right?
Freeze your broth in a muffin tin, then pop out the frozen servings for easy use.
Take:
- A BIG pot
- Bones or carcasses you’ve been saving from previously roasted chicken dinners. OR necks or carcasses you get on sale at the market. OR 2 whole chickens (this will be a little more work, but will give you meals out of it as well)
- Add 2 onions (halved), 4 carrots, a bunch of celery leaves/1-2 stalks
- Add a bunch of parsley and a bunch of dill (thanks to my cousin Wendy for teaching me!)
- Cover with water and simmer away.
If you are using the 2 whole chickens, take the meat off of one chicken after 1 hr, returning the bones to the pot. Simmer away. Save that chicken meat for another yummy meal.
After a couple of hours, strain and remove remaining meat. That meat will be tough but works fine for chicken salad, etc. Remove all solids, strain soup, cool, and freeze.
Enjoy!
Posted in frugal living, healthy habits, recipes, soups | 
Tags: broth, chicken, chicken broth, chicken soup, chicken stock, msg, pumpkin soup, stock | 
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