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Post by smokey on May 22, 2014 21:24:20 GMT 10
Happily this forum has a level head without commercial influence.
So I would like to throw it out there.
Its quite an important subject as over dosing can be un healthy. And really easy to do when DIY.
Truly healthy food is our main aim for our loved ones but is the odd splash out using MSG, Nitrites/ Nitrates and Phosphates unhealthy?
Is a little bit ok or no soup for you?
My wife's Oma is near 100 years old and eats typical German nitrite/ trate foods.
Big breakfast eater and works it off over the day.
What is your view?
I would love to here from commercial chefs that have done the food science.
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Post by Gus65 on May 22, 2014 23:33:32 GMT 10
All things in moderation.
The key is the working it off by doing something involving movement during the day.
A lot of studies have been done on diets from around the world and the nutritional value, sugar, carbs,additives, etc included and the countries with the most unexpected life spans eat food that modern western health professionals consider dangerous .
Each nationality eats what is available to them and has adapted their cooking / curing to suit their location. People in the tropics don't cure and store in the same way as people in the cold climates.
Each additive or curing aid, spice or whatever has a place depending on what is being prepared but it may mean a big feed of vegetables the next day, a long walk or something else to balance it.
All things in moderation.
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Post by chrisg on May 25, 2014 20:09:38 GMT 10
 MSG can be a bit of a mongrel, some people are very reactive, coming close to anaphylactic shock, more commonly associated with peanuts but if you get flushed around commercial Chinese MSG is to be avoided. I don't have that problem with nuts or MSG but really MSG is something that I don't quite get. Supposed to be a flavour enhancer but according to Asian friends its more about bringing out the colour in vegetables. It's also instructive that one of my Asian mates is one heck of a cook, paid his way through uni on his wok, he never uses MSG. Most anything else, it really is a case of moderation. In a reasonably long life I've seen eggs be the devil's food, not any more, salt be a killer, lack of it can kill you, iodised salt be bad mouthed,and of late gluten. Eggs don't wreck your cholesterol balance in moderation, actually I've some personal evidence to say they lower bad cholesterol. My cholesterol has been 5.5 for most of my life, the only time it went up to six was when one of kids decided we should eliminate eggs from the diet for a year Salt is absolutely vital to life, the very word salary derives from the salt that was part of the Roman legion's pay. Iodine is one of the higher halogens, which are an interesting area of the periodic table. Pure fluorine is incredibly reactive, has blown up whole factories, which does make me question fluoridated water etc but, that's a salt of fluorine. Chlorine can be nasty but it's a good bleach, the highest two, bromine and Iodine are good for disinfecting wounds but the last does something to prevent thyroid disease. If someone happens to be gluten intolerant, coeliac, then gluten is to be avoided, but otherwise it's pretty good for you over all. Just moderation. We can go weeks without bacon but love it. A mate pretty much lives on pork and bacon and wonders why his health is less than ideal - well he does wash it down with coke Cheers |
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Post by gatsby on May 26, 2014 6:43:11 GMT 10
Iodine is essential for the thyroid, which is why it is added to table salt. I did read a while back due to the proliferation of rock salt, etc plus a negative campaign by do-gooders there was a big increase in iodine deficiency! I asked my doctor about it and his response was if you each seafood now and then no worries, anything from the ocean will give you enough iodine... Great excuse for prawns:-)
Cheers
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Post by chrisg on May 26, 2014 10:50:11 GMT 10
Is true gatsby although the original reason it was added to table salt and why some brands still specify "iodised" is because it keeps the salt running freely. Cheers |
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Post by Bentley on May 28, 2014 9:40:01 GMT 10
I have eaten just about anything I want in my 54 years of life. I enjoy bacon, make my own and do cure it with Modern Cure #1 (6.5% sodium nitrite). I love sausage, both fresh and cured. I like using sodium phosphate to mix with other ingredients and use in both my home & Competition Butts and Briskets, and yes, I use MSG. I do believe that it enhances the flavor of meats, I have no experience using it on vegetables.
MSG is one of the most abundant naturally occurring non-essential amino acids. It is found naturally on many vegetables, its in both parmagaino(sp) and cheddar cheese. a few seafood, mostly shellfish and even small concentrations in fruits.
My thoughts...Be true to yourself and live your life by your standards (educate yourself if you are not sure), not someone else's...And let others do the same!
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Post by gatsby on May 29, 2014 9:04:20 GMT 10
Hmmm - Needed to get some salt but didn't want to goto a supermarket. At lunch happened to pass an Asian food shop & got a packet of salt from them.
The labelling was all Korean but had an English name "Premium Salt Enriching Taste".
Thought the added bit was just a translation or marketing term - Enriching Taste how can plain salt be even better?
Then looked at the label 90% Salt, 9.9 % MSG (Flavour Enhancer 621) - the other 0.1% was flavour enhancer 627 & 631 - some other stuff to make MSG even better.
Still looking at the packet wondering will I use this or maybe try it or just toss it.
Maybe I'll use it on a steak tonight & see if I react.
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Post by smokey on May 29, 2014 17:13:18 GMT 10
Sounds like it's pretty well cut so give it a try..
Next time you marinate some beef strips, put some in that.
I've no idea how to apply it to a steak. Possibly use it for a half hour dry brine and then rinse it off..
Oil up and grill
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