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Allergies to...um...food

post #1 of 4
3/21/08 at 3:57am
Thread Starter 
:blush:I wasn't sure where to put this post, or if I should at all, but I am desperate!!! I just signed up to this site today, having found it after searching for a pectin substitute. I need some advice on food substances from real experts, and who knows more about food than chefs?? Last month I discovered I have a complete intollerance to MSG and all it's derivatives, I am highly allergic to sulfates, sulphites, most food colorings, and sage. I apparently have had this condition for years, it just took a final ambulance ride to the emergency room before it was all put together and the proper tests were performed. Anyhow, as I understand it, MSG occurs naturally in almost all food, it's only a question of levels. I have learned much on this subject, but even the "experts" and doctors don't know much about food, what's in it, it's properties and characteristics. So here I am. Can anyone give me some tips on a gelling agent that is low in glutamic acid, glutamine, or MSG? Pectin is apparently made from apples generally, but does concentrating apples to get pectin also raise the level of glutamic acid in the apples, and does that transfer to the pectin? I also need to know about powdered cocoa. Does it contain flow agents? The can label only says "cocoa", but I know that is not always true. Is my only other source of cocoa to crush my own beans? And milk products are very hard to find which do not contain carageenan or other additives. Any suggestions for cream or buttermilk? I live in the desert southwest, so no farms or dairies near by to get fresh ANYTHING from. Which brings me to fish and chicken. I have finally found a source of fresh chicken, but is there a fish that makes it to the desert without preservatives that will kill me??? I have tons more questions, and if you all don't mind, I will keep posting them until someone complains lol. Thank you all in advance for any help you can give me!!:)
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post #2 of 4
4/23/08 at 6:38am

An allergy or intolerance? They ain't the same :)

Hi Ladybuggz, I'm a bit confused by your request. You're saying you have an intolerance to MSG but you're looking for a pectin substitute? Natural sources of pectin are not laden with MSG....

But, to answer your question, jackfruit is a fantastic source of pectin. I understand is it also known in the US as Jakka. Another fabulous source is the Burdekin Plum. Gawd, I'm getting hungry now.
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post #3 of 4
4/23/08 at 8:17am
Thread Starter 
Blagueur;
Thank you for your reply. I am actually looking for something to make presrves with. I know pectin is one source, that is why I mentioned it. But pectin is naturally high in glutamate, the part of MSG that is dangerous. I know pectin itself does not have any added MSG, but the natural glutamate is just as effective and in the same way.

Thank you for the suggestion about Jakka, I will look into it!! :)

Karen (ladybuggz)
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post #4 of 4
4/23/08 at 8:55pm
Hi again Ladybuggz,

The reaction to MSG in MSG sensitive folk occurs through food that has been manufactured (or altered in some way). The free glutamic acid which is said to cause this reaction is found in minute amounts in unadulterated and unfermented food.

Jackfruit is ideal for what you want. It also contains high amounts of threonine which is excellent for brain, digestive and liver function.

Good luck with it :lips:
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