We make the food decisions we make for various reasons. For some it is health, for some it is cost, and for some it is taste. Although there are many good reasons - from a health point of view - there are myriad reasons to avoid MSG, I have the added incentive of being allergic (as many of you know). Since learning that - even when the name is different - most of the seasoning packets for making just about anything contain MSG, I've been striving to restock my collection of seasonings with good MSG-free options. No one wants life to be flavor less, and I am particularly un-fond of migraines and stomachaches, so something had to be done.
Before I get to this great recipe I stumbled upon, a few MSG-related facts.
Aside from MSG, you may see it listed on an ingredient label as autolyzed yeast extract, hydrolyzed soy protein, maltodextrin, sodium caseinate, or the ever ambiguous, "natural seasoning." The way they made it may vary, but the end result is just the same.
Aside from allergy, some other reasons to avoid MSG are that it is known to assist in weight gain (and, really, who wants help with that?), and has also been shown to exacerbate conditions such as lesions on the brain.
Alright, so that is the real deal about MSG and why it should be avoided at all costs. Now here is the recipe.
What we do differently: We do not add onion powder or garlic powder. Instead, when we cook the ground beef (preferably grass finished), we saute freshly minced garlic and onions along with it. We feel like it is much better flavor, and of course you get the health benefits of onion and garlic that simply are not present in the powdered form.
This post is part of Real Food Wednesday. Visit Kelly the Kitchen Kop for more great posts!
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