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......
Everyone has individual needs based on their health at
any given time. We do not endorse any particular "diet". We
advise anyone concerned about their diet to visit a licensed nutritionist to
get advice on what to eat. For example, Carol is allergic to carrots - so
that is a food she avoids - but you don't have to.
We have added a new page of
recommended products that we use ourselves, but for a rough idea on
where to start when avoiding MSG, here is what many MSG-sensitive folks do well with:
Organic
fresh fruits and vegetables (no seaweed)
-
Juicing organic fruits like
carrot and apple and green vegetables (no seaweed)
-
Organic frozen vegetables that do not contain added
ingredients
Pastured meats - unprocessed
Fresh
fish - like trout, salmon, and sole
-
Homemade
coconut milk, rice milk, almond milk, hazelnut milk,
pecan milk
Artisanal Italian/French
bread (NO malted barley flour, NO added gluten)
-
olive oil and fresh
squeezed lemon juice as a salad
dressing
-
quickly cooked homemade pasta sauces made from fresh
vegetables
-
whole organic milk
-
organic
grass-fed butter with only cream and salt in it
-
only
fresh
homemade mozzarella - not aged
-
Italian pasta
-
Olives (read labels)
-
almonds - with nothing
added
-
fresh eggs
-
cooking oil -
coconut, hazelnut, sunflower, almond, avocado, sesame etc. with nothing
added
Learn to add these to your cooking:
fresh ginger
rosemary
oregano