I make no apologies; I’m a food snob. I despise chain restaurants and I’m often suspicious of locally owned versions too. It’s from experience, not only from culinary disappointments but as a result of MSG illness in my family, just one too many times.
Is it too much to ask that my meal be enjoyable not only while seated, but hours after when my taste buds have long forgotten the experience? No doubt, MSG is the offender contributing to my prejudice.
A Japanese scientist created the chemical brew, MSG, to imitate the flavor-enhancing abilities of seaweed. In 1969, “Chinese Restaurant Syndrome” defined the MSG phenomenon of neurological disorders.
This concoction is not only creeping into our meals but it’s doing so in a veiled way. Hidden from plain sight, its best to check out this list nom de plume, of counterfeit names associated with it.
Too much MSG can cause headaches, neurological disruptions, and even obesity. Here are more MSG dangers.
Once, my father had an alarming reaction to MSG, resulting in severe heart palpitations. After that, we spoke to the chef wherever we dined. Time and again we learned that most chefs had no idea what ingredients lurk in their pre-made sauces, mixes and spices.
Further, I met with the head cook at our son’s school, and found that the advertised “homemade” soup was actually a dried soup mix with some canned vegetables tossed in. As he and I examined each can and package, nearly every product in the school pantry listed MSG or it’s pseudo name.
So I decided that a little investigating and realigning restaurant and cafeteria allegiances might be in order. Further, I learned that I can get around the MSG impasse with a little planning.
My foremost method is the most obvious. I make meals at home, using fresh ingredients instead of pre-made. It’s the only way to insure I have full control, hence the best quality.
However, when I must eat out, it generally means skipping chain restaurants and patronizing the locally owned, upscale ones. ‘Better atmosphere too, I might add.
Alas, sometimes I have to eat at a mediocre restaurant. So, I’ve devised a few strategies.
First, I order the simplest dish possible: poached eggs, lamb, grilled wild fish or salad without dressing. Marinades are out and I opt for sautés in butter and grilled. I inform the server that I want no “salts”, “seasonings” or “spices”.
A word of caution about the word “butter”- it’s often a term bantered ‘round by chain restaurants to mean butter-like concoctions. As my teenage son would say,“eeeew!”
I carry a little salt dispenser in my purse. It’s quite pretty, actually, resembling a decorative lipstick tube. And if I know in advance that I’ll be going to a second-rate restaurant, I toss a small jar of my homemade salad dressing in too. Tiny containers are key from looking conspicuous or offensive.
When my children were small, I’d also transport a bag of crispy nuts or better yet, my own homemade mouse mounds made of coconut oil, raw cacao powder and honey. This not only insured that they were well nourished, but their appetites were satiated before the meal was served. No room for box-mix cake when you’ve snacked on homemade coconut candies!
So, now when my stomach is growling, I visit my pantry, either my kitchen or the mobile, purse version. If I could install a refrigerator compartment in my Dooney Burke, I’d consider carting butter. All this to avoid MSG? I know. I question all this effort too, sometimes. Perhaps the reason for my irregular behavior has to do with the disappointment of having visited the wrong pantry once too often!
When you read how simple this is, you’re going to wish you had know about it years ago. Goodness! I’ve spent a lot of unnecessary money on the store-bought version before I learned about this.
The recipe: (if you could call it that)
You break up about 10 vanilla beans either dried or not, into small pieces and put them in an amber bottle of 1 pint of the finest alcohol you’re willing to buy. I’ll be honest, I splurge when it comes to my vanilla extract and I buy Courvoisier brandy. It’s delicious French brandy but I’ve also had decent result with plain old 180 proof vodka.
Let it sit in a cool dark place for at least a month or so.
Then it’s vanilla extract! I often present it as a housewarming gift after decanting to a lovely bottle.
As the volume goes down, I add more alcohol and I’m often able to eek out another rendering.
Here are my sources of vanilla beans that are usually less costly than buying from the local grocery store.
1) http://myworld.ebay.com/vanillaproducts
2) Bulkfoods.com
3) Penzey’s
Enjoy!
When McDonald’s recently announced their new oatmeal breakfast, I thought it was time to pass along some information I’ve learned from the Weston A Price Foundation and have employed in my own home for years.
Real oatmeal; that is oatmeal that is made the traditional way in Scotland is made with old fashioned oats. They’re cut, not rolled, however rolled oats will do.
Because of a substance called phytic acid that can interfere with digestion, all grains are best prepared by soaking them in water over night. The addition of an inoculant, such as a little bit of live yogurt, furthers the breakdown of the digestive inhibiting acid.
Here’s the way it has been done for centuries in Scotland and the method we should follow in our own kitchens.
The night before, assemble the following:
Stir together the first three ingredients in a pot. Cover and put aside on the counter for 12-24 hours. 24 hours is best. In the morning, add another cup of water, raisins, salt and cinnamon and cook for a few minutes on medium heat. Stir once, reduce the flame to low and cover. Let it gently cook for another few minutes. Just before serving, add butter and vanilla.
This is authentic Scottish oatmeal yet after soaking overnight, it's nearly as quick as instant.
Now thars a breakfast fit fur traditional lassies and ladies!
Homeopathy has an impressive and extensively documented record with voluminous studies showing its efficacy. It’s been widely used in hundreds of hospitals and clinics for over 200 years. So, many count on its ability to protect from and treat even the most virulent pathologies.
In light of what’s taking place in Japan, I compiled the following information from homeopaths around the world: Israel, India, England, the Netherlands and Canada.
These remedies have been used before, during and after an atomic explosion. Some of these remedies are more difficult to find while some are common to most household kits. All of them are capable, so only one or two are needed.
Pass on this information as it could protect many.
1) Cadmium sulph 30 or Potassium iodide 30 taken once before and once after an atomic explosion. These are generally used before symptoms appear, but can be used after as well.
2) Cobaltum 30 has been known to remove side effects of radiation by taking it four times in one day for 2-3 days. Then an assessment is taken to determine if more is needed and how often. Generally, it's used from that time forward four times in one day every two weeks for 2-3 months. In the hands of a skilled homeopath, this remedy can be used in a 200 potency.
3) Radium bromatum 30 has been used when skin eruptions or arthritis appear. Generally, twice daily if mild and up to 5 times per day if more severe. It has been used for as long as many weeks, but as always, with a watchful eye of a skilled homeopath.
4) Arsenicum album 30 in repeated doses every few minutes and ½ hour after, for approximately 1-2 days….then as needed depending on symptoms.
5) Phosphorus 30 and 200 and 1M one after the other in the same fashion as Arsenicum. Together these have a history of being a very useful 1st aid.
6) Calc fluor 12 and Nat mur 6 thrice daily for months after exposure. More frequently, if necessary. regardless of which other remedies are chosen from above, these two remedies have a way of helping the body eliminate toxins in tandem with the other remedies.
Until and in Addition to Homeopathic Remedies
Here’s a tip from my friend and colleague, Dr. Kaayla Daniel. She suggests that as soon as radioactive exposure is apparent, pour one cup each of baking soda and salt into a hot bath. Submerge and soak for as long as the water stays warm. Don’t add more warm or hot water to the bath unless all of the water is drained and then begin again if the exposure is particularly high.
For a free download of my latest report “10 Toxins and How to Antidote Them With Homeopathy” go to the home page of www. Homeopathyworks.net to “Free Downloads” and click on “10 Toxins” .
God's health to you.
“The information contained in this message is for educational purposes only. The author suggests that professional medial care be sought and makes no claim or promise that any product or service that may cure any condition or aliment.”
A note from Joette: I asked my new assistant to do some research on the Vatican’s use of homeopathy. She filled me in on some striking information. And now, I want to share it with you, too.
Whether Catholic or not, it’s appropriate for the upcoming season of Lent and food for thought. Enjoy!
Italy was rescued from the ravaging cholera epidemic during the first half of the 19th century.
That’s a fact.
But did you know that the Holy Pontiff saw that it was homeopathy that did the good work? That’s right. From within the Vatican, the successors of St. Peter himself bestowed accolades and great honors upon homeopaths!
Two popes, in particular, made sure to recognize those physicians who used homeopathic medicine to save many lives from succumbing to the disease.
What’s more, they not only recognized the accomplishments of homeopathic physicians, but actively integrated and encouraged homeopathy within the Vatican.
Yes, indeed. The Vatican has a history of honoring homeopathy.
Popes publicly acknowledged that homeopaths served the “princes”- “princes” meaning the popes, dignitaries and common people who were cared for by homeopaths.
And so to that end, a famous Italian doctor,
Dr. Settimio Centamori, a homeopathic physician, was awarded the Grand Cross.
(The Grand Cross was the highest honor.)
Bestowed upon a layperson for his work in homeopathy!
This was after his homeopathic treatment restored health to those who had suffered from the deadly cholera epidemic.
But, Pope Gregory XVI didn’t just recognize homeopathy’s effectiveness in the hands of the good doctor, but also issued a Papal Bull, which in cases of emergencies, allowed even the priests to administer remedies.
So Catholic priests administered homeopathic remedies under the orders of the Pope.
Then, Pope Pius IX, continued to honor the works of homeopaths and granted Dr. Charge, the Order of St. Gregory the Great. This is one of the Five Orders of the Knighthood of the Holy See.
Great honors indeed.
Like Dr. Centamori, Dr.Charge saved many from the cholera epidemic. Among those people cared for by him, only 2.9 % died as compared to up to 70% of those who died after being treated in the conventional hospitals!
What about the pope’s personal treatments?
Well, Pope Leo XIII’s chronic tracheal infections became less serious with homeopathy.
And his homeopathic care apparently added years to his life…… He was the Church’s oldest pope, when he died at 93.
So you see, the Vatican doesn’t just evangelize the Gospel message, but the good news of homeopathy, too!
Fine, you say, that was back in the 19th century, but what about more recently?
Homeopathy still has its place within the Vatican walls. The late Pope John Paul II was cared for by the respected homeopathic, Dr. Francesco Negro.
He had a choice of any physician, yet, not unlike other learned and noteworthy citizens of Europe, he chose a homeopath.
So, as a Catholic, I have to acknowledge, if homeopathy is good enough to have been bequeathed with the Papal Grand Cross, is good enough for Pope Gregory XVl, Pope Pius lX , Pope Leo Xlll and Pope John Paul II, I guess it’s good enough for me![i]
[i] In writing this article, I referred to Dana Ullman’s informative book, The Homeopathic Revolution; Why Famous People and Cultural Heroes Use Homeopathy
Joette Calabrese,HMC,CCH,RSHom is certified classical homeopath who teaches and consults with folks the world over via phone and SKYPE. For a FREE download of 11 Toxins and How to Antidote Them With Homeopathy go to Homeopathyworks.net and find it on the “Free Downloads and Articles” section of the homepage. Then, consider scheduling a FREE 15 minute conversation with Joette to see if homeopathy is a fit for you or your child’s health strategy.
Here’s a traditional recipe to start Lent
2T lard, tallow or duck fat
Directions
Slice sausage and fry in lard, tallow or duck fat until lightly crisp. Remove sausage and place in a bowl. In the same pan, fry chicken pieces on both sides. Set to the side with the sausage.
In the same pan, saute chopped onion, celery, bell peppers, okra and garlic a few minutes until tender. Add more fat if needed.
In a large pot, combine spices, tomatoes, meat, stock and beer. Bring to a simmer. Add bay leaves and cover.
Make a roux by melting ½ stick butter in a small pan and then sprinkling four into it until it thickens and is slightly browned. If you’re on a gluten free diet, do the same with arrowroot powder. You will need to constantly stir this mixture so it doesn't burn.
Add roux to gumbo, cover and simmer for about 2 hour, stirring from time to time. A few minutes before serving, add the shelled shrimp. As soon as they pink up, add the juice of the fresh lemon, remove bay leaves, add file powder and serve over cooked rice.
It tastes better the second day, so you might want to prepare this in advance.
Incredible!
Serves 8-10
Fat Tuesday or Shrove Tuesday is March 8
Here’s a traditional recipe to start Lent
2T lard, tallow or duck fat
Directions
Slice sausage and fry in lard, tallow or duck fat until lightly crisp. Remove sausage and place in a bowl. In the same pan, fry chicken pieces on both sides. Set to the side with the sausage.
In the same pan, saute chopped onion, celery, bell peppers, okra and garlic a few minutes until tender. Add more fat if needed.
In a large pot, combine spices, tomatoes, meat, stock and beer. Bring to a simmer. Add bay leaves and cover.
Make a roux by melting ½ stick butter in a small pan and then sprinkling four into it until it thickens and is slightly browned. If you’re on a gluten-free diet, do the same with arrowroot powder. You will need to constantly stir this mixture so it doesn't burn.
Add roux to gumbo, cover and simmer for about 2 hour, stirring from time to time. A few minutes before serving, add the shelled shrimp. As soon as they pink up, add the juice of the fresh lemon, remove bay leaves, add file powder and serve over cooked rice.
It tastes better the second day, so you might want to prepare this in advance. Incredible!
Serves 8-10
I designed it especially to provide a framework to guide you through your remedy choices. It is perfect for busy mothers and others who love curing their families themselves.
Deal with the flu without drugs and expensive commercial products.
The easiest, safest and most inexpensive way to treat your whole family.
Learn to choose the correct homeopathic remedy to give on the way to the emergency room or better yet,
avoid the trip altogether.
Homeopathy is inexpensive, non-invasive and profoundly curative.
Boost and maintain optimum health with simple foods, instead of vitamin pills.
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| Joette is not a physician and the relationship between Joette and her clients is not of prescriber and patient, but as educator and client. It is fully the client's choice whether or not to take advantage of the information Joette presents. Homeopathy doesn't "treat" an illness; it addresses the entire person as a matter of wholeness that is an educational process, not a medical one. In order to be treated or diagnosed, Joette believes that the advice of a holistic physician is in order. Disclaimer: Claims based on traditional homeopathic practice, not accepted medical evidence. Not FDA evaluated. 2009-2023 © Joette Calabrese – Practical Homeopathy® - HomeopathyWorks® - Health and Wellness
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