Re: Re: Irish Stew - was -My Butcher and Heart Disease

[Guest guest]

Hi Heidi,

sorry to spoil the fun with the Irish Stew, but somewhere in the Sally's NT

book she mentions that Worcestershire sauce has MSG in it!!!

might be in those little 'guess the ingredients' part. if you have gluten

sensitivity, MSG is a NO-NO.

Apologies,

Dedy

----- Original Message -----

From: " Heidi Schuppenhauer " <heidis@...>

< >

Sent: Wednesday, June 19, 2002 4:17 AM

Subject: Re: Re: My Butcher and Heart Disease

> At 12:10 PM 6/18/2002 -0400, you wrote:

> >Heidi,

> > What is MCT oil? I have butter, ghee, olive and coconut oil. Now,

> >to get back in the habit of regular cooking. I use butter when I

> >make eggs, I used the ghee when I made up the liver last week and I use

> >the oils regularly in making salad dressings or 'when' I cook. You must

> >think I'm terrible, since you obviously love to cook. However, I will

> >have you know that I did make the stuff cabbage roll recipe in NT last

> >night. My husband was impressed that I spent that much time in the

> >kitchen, so he ate it even though he objected to the raisins in the

> >recipe. Yet, he liked it. The kids didn't complain and ate it, so I

> >guess it was ok for them too.

>

> LOL! I only got into cooking because I HAD to -- I was getting major

health

> problems from packaged foods (turned out to be gluten, but gluten is in

> EVERYTHING). If you have to do something, you should learn to love it --

we

> programmers call that " turning a bug into a feature " .

>

> MCT is part of coconut oil. Stands for Medium Chain Triglycerides. The

> bodybuilders use it instead of oil, because it doesn't cause fat gain, but

> it give lots of energy. You can use it instead of carbs. It goes straight

> into the cells for energy, like a carb, but doesn't raise insulin levels.

I

> like it on salads, because coconut oil is too solid for a salad. I got

into

> it because of Cliff Sheats, also because I couldn't digest fats well. MCT

> digests very, very easily. Hence it is also used for sick kids. But it's

> really pricey, and you don't need it for nutrition: coconut oil has more

> " stuff " , esp. the virgin kind.

>

>

> ><<Yeah -- BUT he also recommends a Tbls of MCT oil with each meal. For

> >weight loss, this is good. But you can use Coconut oil instead, or

> >butter, for the good fats. I don't think women need a LOT of fat to be

> >healthy, just some (and regular cooking supplies that).>>

> >

> > I've been reading your posts on Kim Chee, so I went out and bought

> >a jar to see what it is suppose to taste like before I'd go to the

> >trouble of making it. I got the mild variety, but it still was to hot

> >for me. My husband likes it, but I'm not to keen on the stuff. I think

> >I'd have to acquire a taste for it. I do like sauerkraut and use to

> >make it using seaweed. I suppose I better start making it again.

>

> Just make sauerkraut, but use napa cabbage. Some people don't like the

> garlic/hot pepper in the store bought kimchi, but really, the Koreans make

> it out of ANYTHING. The store-bought stuff isn't my favorite either. Mine

> has more ginger, more carrots (it's half carrots), and it is sweeter. What

> gets me is how much faster the process goes using napa.

>

>

> > I do

> >love Mexican food! That was always my biggest down fall to being 100%

> >raw. I'd go so long and I'd have a fajita attack! Yes, I do need easy

> >recipes to start with.

>

> I made " Mexi-chi " once for tacos ... added chili powder and tomatoes and

> green pepper!

>

> OK -- here's one of the family's favorites:

>

> Irish Stew

> =======

> In a big pot, put a inch or two of water.

> Add a package of frozen stew meat (we get it cut up in cubes in a plastic

bag)

> Add about an equal amount (each) of:

> Carrots (cut in 1 1/2 inch pieces: big chunks)

> Potatoes (quartered)

> Onions (quartered)

> Add some salt, and a bay leaf and Worcestershire, if you like.

>

> Cook it with the lid on until the meat is tender.

>

> Ok, now if you want a different kind of stew, throw in some greens at the

> end (whatever you have in the fridge: cabbage, kale, collards: they are

all

> good for you) towards the end. A handful of kraut or kimchi adds flavor

> too. Anything going stale in the fridge is fair game. Using parsnips or

> leeks instead of carrots gives a whole different taste too. Mexican

Oregano

> makes for a new heavenly taste. But basically I can do the whole thing in

> 15 minutes, then go back to my computer and converse with you fine people

> until the smell wafts nicely over to me, telling me it is done and time to

> call the family for din-din ...

>

> -- Heidi

>

>

>

>

>

>

[Guest guest]

At 02:52 PM 6/19/2002 +0100, you wrote:

>Hi Heidi,

>sorry to spoil the fun with the Irish Stew, but somewhere in the Sally's NT

>book she mentions that Worcestershire sauce has MSG in it!!!

>might be in those little 'guess the ingredients' part. if you have gluten

>sensitivity, MSG is a NO-NO.

>Apologies,

>Dedy

Yep, you are correct -- I don't use it myself. But I had to mention it

because a lot of people do use it, and it's part of the original recipe.

I've decided all packaged goods are *EVIL* <joke> and try not to buy them.

I've even got my first vinegar mother going, and I made a batch of mustard.

I'm discovering though, that a handful of something fermented (like

kimchee), is a GREAT flavoring agent.

I think that most packaged foods do have MSG. So do Bragg's aminos and soy

sauce (from the fermentation process). I suspect fish sauce has it too. I

don't react to it myself much, but my office-mate gets fibromyalgia from it

so she's our " canary " . The fermenting of proteins creates a whole stew of

chemicals though, mostly good for you, but I think some people react to

some of them. She reacts also if I use vinegar or wine in a meat stew. But

not lemon juice or kimchi juice, and she doesn't react to cold vinegar. I

don't know if the chemical she is reacting to is MSG or some other

protein-chemical.

Why is MSG a no-no for gluten-sensitive persons though? I avoid it, but

I've heard it was ok unless it comes from wheat. It does occur naturally in

a whole lot of foods (tomatoes, cheese), but it seems to me that people

don't react the same to it in those forms, or maybe it's just the quantity

that's the issue.

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...