Cooking at home helps manage chemical exposure

Posted on 23 January 2012 in Blog by L. Schneider
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There is no doubt that cooking at home gives you the best possible control over chemicals and additives in your diet. But occasionally it’s fun to go out to eat and, when we do, we are a little at the mercy of the ingredient choices made by kitchen staff.

Regardless of what kind of restaurant you are dining in, if you are trying to avoid specific additives and chemicals, it pays to make it your standard practice to advise or your requirements when ordering. We may be in the habit of asking about MSG usage in a Chinese restaurant but we should also be asking in our local pub if MSG is an issue. Recently I ordered a chicken fillet (Parmigianina style) that was served with a breadcrumb coating. Later that night I had all the symptoms of MSG ingestion, including excessive thirst, restlessness, headache and feelings of overfullness even though I didn’t overeat. My typical Aussie pub meal definitely contained MSG ‚Äì pre-prepared breaded products will be likely culprits regardless of the cuisine we choose.

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Lindy Schneider is a writer and researcher with a keen interest in health, wellbeing and natural childcare. She is an advocator of a chemical-free lifestyle in the best interests of her family, the community and a sustainable world.

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