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It's your typical Saturday
night and you are meeting friends at a local watering hole to celebrate a
birthday. You, who are prone to
vertigo, order a Vodka on lots of ice, neat
(can't have citrus), that you will just sip and make last a long time. It's "chancy" to finish it because you
want to make it through the night without spinning. Sparkling Water will head the second round for
you. You're about to order food but
first you ask the waiter, "Does the Ginger Chicken have any MSG in it?" He comes back and reports from the chef that
there is no Soy Sauce in the recipe. You
laugh because you know that they are clueless.
It's not their fault. Most people
don't recognize MSG in all its emerging forms.
If only you could talk to the chef and ask which ingredients are not
fresh (come in a bottle or can) and then read the labels on those items. If only you could oversea what they do to the
fresh food items - how do they handle
the fresh food before they cook it? Is
it coated? Marinated? Aged? None of this is going to happen but if it
did, you would look for:
Hydrolyzed Protein
Textured Protein Sodium or
Calcium Caseinate
Yeast Extract
Autolyzed Yeast Whey
Protein Glutamic Acid
Gelation
Natural Flavor/flavorings
Broth/Stock/Bouillon Soy
Protein Concentrate/isolate Malt Extract Malted Barley Maltodextrin
Carageenan Kombu or Seaweed Extract Fermented/Cultured
items Ultra-pasteurized
items Enzyme Modified Items
So - What is in
the marinade or just sprinkled on the fresh chicken?
What's
in the sauce? What's in the light breaded
coating?
(By the way, check your flour to see if it
has malted barley in it. I was surprised
to find that my highly rated, organic, flour did have it.)
If this were me and I felt good and had not been exposed to many triggers that day, I would order the chicken and only eat a little of the sauce. I would carefully order my other food items for the night. For me, loud talking in a noisy restaurant really aggravates my problems.
There are certain foods that contain high levels of free glutamic acid so you must approach them carefully. These are: corn, green peas, mushrooms, tomatoes, some aged cheeses like Parmesan and Blue Cheese, grapes and grape juice. And when canned, these levels increase for tomatoes: paste, sauce, juice, chopped and pureed. If these are a trigger for you, they must be significantly reduced and rotated, or eliminated, from the diet.
If this were me and I felt good and had not been exposed to many triggers that day, I would order the chicken and only eat a little of the sauce. I would carefully order my other food items for the night. For me, loud talking in a noisy restaurant really aggravates my problems.
There are certain foods that contain high levels of free glutamic acid so you must approach them carefully. These are: corn, green peas, mushrooms, tomatoes, some aged cheeses like Parmesan and Blue Cheese, grapes and grape juice. And when canned, these levels increase for tomatoes: paste, sauce, juice, chopped and pureed. If these are a trigger for you, they must be significantly reduced and rotated, or eliminated, from the diet.
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