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Started By
Message
re: MSG on Food Detectives
Posted on 2/11/09 at 5:23 pm to Dallas Tiger
Posted on 2/11/09 at 5:23 pm to Dallas Tiger
quote:
but you'll never get any respect on here by presenting facts
wtf is a brazillion? He's making up words to support his case, he'll fit in fine here.
0
Posted on 2/11/09 at 5:28 pm to TinyTigerPaws
quote:
VERY VERY VERY true.
this coming from someone who had rumors of pictures being sent via email today
Posted on 2/11/09 at 5:31 pm to fightin tigers
say what?
nm---just saw it. rag is a funny man.
nm---just saw it. rag is a funny man.
This post was edited on 2/11/09 at 5:35 pm
Posted on 2/11/09 at 5:36 pm to drfood
quote:
MSG Sensitivity Symptoms
burning sensation in the back of the neck, forearms and chest
numbness in the back of the neck, radiating to the arms and back
tingling, warmth and weakness in the face, temples, upper back, neck and arms
facial pressure or tightness
chest pain
headache
nausea
rapid heartbeat
bronchospasm (difficulty breathing) in MSG-intolerant people with asthma
drowsiness
weakness
i get those exact symptoms when i walk up a flight of stairs.
drfood, do you think it's possible that American food is over-regulated/sterilized/processed and as a result we miss out on a lot of culinary delights? examples being the weepy cheeses that were outlawed for decades, certain non-pasteurized products, etc....or, is this vigilance in regulation a necessary evil?
Posted on 2/11/09 at 5:36 pm to Freauxzen
Do you really want me to get started on HFCS?
IMHO the only caloric sweetener we should be using is Pure Cane Sugar. If we didn't have such a stubborn government hellbent on giving corn subsidies HFCS would never have gotten to the point it is today.
Course the sugar folks screwed themselves also by not allowing sugar prices in the US to float with the world market. The last time I checked commodity granulated sugar from the world market it was somewhere around $0.03 per pound while the US subsidized price was somewhere around $0.30 per pound. Studies showed that if the US allowed our pricing to float the world price would come up and balance around $0.15-$0.20 per pound. But the corn guys wouldn't hear of that because it would make sugar much more competitive with HFCS. Sometimes we're just too stubborn for our own good as a country.
It is too bad Louisiana does not convert more acres of land to sugar cane and make an all out marketing effort to promote it as a "healthier" sweetener. Heck look at the "Raw Sugar" folks. In the mid-1980's when I taught at LSU they came to us and asked how best to work toward capturing some of the market. At that time folks were more worried with the economy than a boutique sugar so it took them a few years to get really ginning.
If you shop at HEB they sell a white wrap 4lb container of cane sugar. I believe it is from Mexico. Great stuff to cook with vs sugar from beets.
IMHO the only caloric sweetener we should be using is Pure Cane Sugar. If we didn't have such a stubborn government hellbent on giving corn subsidies HFCS would never have gotten to the point it is today.
Course the sugar folks screwed themselves also by not allowing sugar prices in the US to float with the world market. The last time I checked commodity granulated sugar from the world market it was somewhere around $0.03 per pound while the US subsidized price was somewhere around $0.30 per pound. Studies showed that if the US allowed our pricing to float the world price would come up and balance around $0.15-$0.20 per pound. But the corn guys wouldn't hear of that because it would make sugar much more competitive with HFCS. Sometimes we're just too stubborn for our own good as a country.
It is too bad Louisiana does not convert more acres of land to sugar cane and make an all out marketing effort to promote it as a "healthier" sweetener. Heck look at the "Raw Sugar" folks. In the mid-1980's when I taught at LSU they came to us and asked how best to work toward capturing some of the market. At that time folks were more worried with the economy than a boutique sugar so it took them a few years to get really ginning.
If you shop at HEB they sell a white wrap 4lb container of cane sugar. I believe it is from Mexico. Great stuff to cook with vs sugar from beets.
Posted on 2/11/09 at 5:41 pm to drfood
ok what else interesting food stuff you got?
Posted on 2/11/09 at 5:49 pm to TinyTigerPaws
I taught over 13 different food course over the 14 years I was a university professor......my brain is chock full of stuff.
I'm just here for the fun of learning from you folks and helping ya'll learn stuff as time goes on.
I'm just here for the fun of learning from you folks and helping ya'll learn stuff as time goes on.
Posted on 2/11/09 at 5:55 pm to drfood
quote:
my brain is chock full of stuff.
well you have a board full of nerds that like reading about this stuff.....have at it. Just make a list of random foodie things you want to tell us and just start posting.....OHHH maybe you need a blog.
Posted on 2/11/09 at 6:01 pm to TinyTigerPaws
Let me get some thoughts together.
In the meantime if you or anyone has questions ask away.
As to the blog thing.....since I was laid off a couple of weeks ago maybe I should look at that. I'm not disciplined enough to keep it up though I think.
In the meantime if you or anyone has questions ask away.
As to the blog thing.....since I was laid off a couple of weeks ago maybe I should look at that. I'm not disciplined enough to keep it up though I think.
Posted on 2/11/09 at 6:05 pm to drfood
don't worry, i would not be disciplined enough to read it. so just continue posting here.
so just continue posting here. 
Posted on 2/11/09 at 6:14 pm to drfood
got any research on aspartame or high fructose coryn syrup?
i am very interested in reading any research articles especially if it involves obesity diabetes
i am very interested in reading any research articles especially if it involves obesity diabetes
Posted on 2/11/09 at 6:34 pm to Dorothy
Dorothy--Sorry I missed your post. You've got the right attitude about things. It is unfortunate that the food industry continues to look for the "homemade taste" but at a cheap crappo price. We've become conditioned as a society to expect cheap and convenient foods. Adding things like MSG and other things helps make cheap food.
That is why I love Louisiana food so much. It has flavors and tastes that I want to savor and enjoy....kinda like my grad advisor used to say...."Somethings taste so good you wanna put them in the bathtub and wallow around in them".
That is why I love Louisiana food so much. It has flavors and tastes that I want to savor and enjoy....kinda like my grad advisor used to say...."Somethings taste so good you wanna put them in the bathtub and wallow around in them".
Posted on 2/11/09 at 6:50 pm to el tigre
El Tigre--sorry to you also. I missed your post completely. Dang I'm not used to this kind of great interaction. And I like your Avatar....Chocolate Soldier is da bomb.
Let me take things 1 step at a time.
1. Yes our food is over processed. In the remainder of the civilized world folks shop for food daily. If you've ever been to Europe or other countries you don't see houses/apts with 25cu ft refrigerators. Look at the number of items in the frozen food section. Overprocessed. Premade baked goods like refrigerated cookie dough or biscuits. Overprocessed. The number of canned goods. Overprocessed. Here is an example of overprocessing. Did you know that when a food is canned commercially they are required to cook to a time and temperature guaranteeing a 12x kill of possible pathogens?
2. Over-regulated. No. And recently I would say HELL NO. Look at what the clowns in GA did with the peanut butter. The labs told them there was salmonella contamination. The owner ignored it. And the stupid part is they knew the danger. It was all about money. Does the FDA work? Sometimes....but right now most food inspections are undertaken by state, county (parish), or local (city) government health agencies because the FDA is understaffed. In my job prior to the 1 I just got laid off from we were inspected 2x a year for the FDA. It was either State of Texas or City of Houston acting on the behalf of the FDA. Did the inspectors know what they were doing? Not really. I could have told or showed them just about anything and they probably would have accepted it just to get the job done. The only time the FDA tends to get involved directly now is when a consumer calls the media or the FDA. Someone earlier in this thread said we were in a situation where it was a matter of time before there were big problem. We're real close IMHO.
Do I think we should allow minimally processed items to be sold in the US. Yes, if there is adequate control. Look at what has happened with steak tartare. Most cities have outlawed serving it. Sometimes I wonder how boudin can be sold in some of the locations that sell it. All I ask is that they please don't take my boudin away.
I am hoping that this administration and congress will dissolve the FDA and USDA and create 1 agency for food. The only problem with that is it will probably result in a cutting of the budgets versus adequately funding the single agency.
And to be honest with you....there is a big pink elephant in the room related to food safety that folks refuse to talk about. It's called Wal-Mart. WM tends to drive the food industry these days. If they want a container of catsup to cost $0.59 and that's all they will pay someone is going to find a way to make it.
Let me take things 1 step at a time.
1. Yes our food is over processed. In the remainder of the civilized world folks shop for food daily. If you've ever been to Europe or other countries you don't see houses/apts with 25cu ft refrigerators. Look at the number of items in the frozen food section. Overprocessed. Premade baked goods like refrigerated cookie dough or biscuits. Overprocessed. The number of canned goods. Overprocessed. Here is an example of overprocessing. Did you know that when a food is canned commercially they are required to cook to a time and temperature guaranteeing a 12x kill of possible pathogens?
2. Over-regulated. No. And recently I would say HELL NO. Look at what the clowns in GA did with the peanut butter. The labs told them there was salmonella contamination. The owner ignored it. And the stupid part is they knew the danger. It was all about money. Does the FDA work? Sometimes....but right now most food inspections are undertaken by state, county (parish), or local (city) government health agencies because the FDA is understaffed. In my job prior to the 1 I just got laid off from we were inspected 2x a year for the FDA. It was either State of Texas or City of Houston acting on the behalf of the FDA. Did the inspectors know what they were doing? Not really. I could have told or showed them just about anything and they probably would have accepted it just to get the job done. The only time the FDA tends to get involved directly now is when a consumer calls the media or the FDA. Someone earlier in this thread said we were in a situation where it was a matter of time before there were big problem. We're real close IMHO.
Do I think we should allow minimally processed items to be sold in the US. Yes, if there is adequate control. Look at what has happened with steak tartare. Most cities have outlawed serving it. Sometimes I wonder how boudin can be sold in some of the locations that sell it. All I ask is that they please don't take my boudin away.
I am hoping that this administration and congress will dissolve the FDA and USDA and create 1 agency for food. The only problem with that is it will probably result in a cutting of the budgets versus adequately funding the single agency.
And to be honest with you....there is a big pink elephant in the room related to food safety that folks refuse to talk about. It's called Wal-Mart. WM tends to drive the food industry these days. If they want a container of catsup to cost $0.59 and that's all they will pay someone is going to find a way to make it.
Posted on 2/11/09 at 6:51 pm to lsucoonass
lsucoonass. Let me get some stuff together for you. I'll post tomorrow or Friday if that is ok.
Posted on 2/11/09 at 6:51 pm to drfood
I have gone retro on food. Wife and I have never liked processed food and fed our children mostly home cooked, except my son ate Cocoa Puffs by the pound. Now I bake my own bread, we had my 1st cured ham yesterday, put up another today, make andouille and chorizo, and grow herbs.
Posted on 2/11/09 at 6:54 pm to andouille
Andouille, do you use a breadmaker for the mixing/baking or are you going totally old school?
I think everyone who is serious about cooking should have an herb garden. How big if your garden and what do you grow in it?
Cocoa Puffs ROCK!
I think everyone who is serious about cooking should have an herb garden. How big if your garden and what do you grow in it?
Cocoa Puffs ROCK!
Posted on 2/11/09 at 8:05 pm to drfood
I use my KitchenAid mixer, start with a pate fermentee the day before and usually make boules or baguettes. This is a rye from last week.
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So I am definitely old school. I grow basil, dill, chives, thyme, rosemary, parsley, mints, sage, myrtle and I'm sure I'm leaving some out. I love the basil for pesto and the dill for curing my own gravlax.
[/URL][/img]
So I am definitely old school. I grow basil, dill, chives, thyme, rosemary, parsley, mints, sage, myrtle and I'm sure I'm leaving some out. I love the basil for pesto and the dill for curing my own gravlax.
This post was edited on 2/11/09 at 8:10 pm
Posted on 2/11/09 at 11:17 pm to TinyTigerPaws
quote:
there is only one food that I know reacts badly with me and I think it is because of MSG...that is one restaurant's sushi. More than once my head felt like it was going to explode, rapid heartbeat and I felt so drowsy about 10-15 minutes after eating. Granted, I can get this effect with too much sodium, but this sushi isn't salty and I do not eat it with soy. Other than that, sodium probably gives me more of an "effect" than MSG
MSG (monosodium glutamate) is a sodium salt, meaning half (only about 13% by weight) of the compound is sodium. You could be experiencing a reaction to the sodium in the MSG of the sushi. Table salt would give more of an effect because it is about 39% sodium by weight.
Posted on 2/11/09 at 11:20 pm to drfood
quote:
It is too bad Louisiana does not convert more acres of land to sugar cane and make an all out marketing effort to promote it as a "healthier" sweetener.
How is cane sugar a "healthier" sweetener?
Posted on 2/12/09 at 4:10 pm to ThePlumber
My mother-in-law accuses me of using MSG, "it gives me a headache". I don't use Accent or anything with MSG, but it is nice that I can annoy her.
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