OK, you've convinced me, you say, but what can I eat?
First the good news: you'll soon be able to eat wonderful food
Now the bad news: you'll have to learn how to cook it yourself......
Here is what many MSG-sensitive folks do well with:
 | Organic fresh fruits and vegetables NOT sprayed with Auxigro |
| organic frozen vegetables that do not contain added ingredients |
| Naturally raised meats - unprocessed |
| non-enriched or homemade rice milk, homemade almond milk, or homemade hazelnut milk |
| Italian/French bread made with only wheat flour or semolina flour (NO malted barley), yeast, salt, and water (this freezes well) |
|
Wheat flour WITHOUT malted barley in it, such as Arrowhead Mills All Purpose Flour. |
| canned tuna with only water or olive oil and salt |
| olive oil, fresh squeezed lemon juice, and salt as a salad dressing |
| quickly cooked homemade pasta sauces made from fresh vegetables |
| Shrimp without sulfites added - (many MSG sensitives are also sulfite-sensitive) |
| whole organic milk |
| organic butter with only cream and salt in it |
| soft cheeses such as fresh mozzarella made with rennet and not aged |
|
imported Italian pasta |
|
black olives (read labels) |
|
almonds - with nothing added |
|
fresh eggs |
|
cooking oil - hazelnut, grapeseed, sunflower, almond, avocado, sesame etc. with nothing added |
|
Brown rice - with nothing added |
Learn to add these to your cooking:
fresh ginger
rosemary
oregano