And MSG almost guarantees I get a headache. The standard line of Campbells soups, not spicy, is a lot lower sodium. I will likely stay away from the Spicier soups for this now known reason, as it definitely raises blood pressure. I don't currently have BP issues and it runs low, but I want to keep it that way.
Yeah same here. I didn't even look at the label. I'll enjoy these two cans and then stick to lower sodium soups. My BP is kinda high but not high enough to go on meds. My Dad had high BP, was on meds, and still had a heart attack
My birthday is in two weeks and I plan on making some significant diet and exercise improvements in my life. Hoping those changes will not only lower my BP but also help me sleep better. A loss in belly fat would be a nice plus as well.
Rereading my last post makes me feel like I'm getting super old. Like my parents were and my inlaws are... the conversations always start with the current/ongoing ailments
@PWRRYD said:
Rereading my last post makes me feel like I'm getting super old. Like my parents were and my inlaws are... the conversations always start with the current/ongoing ailments
Have you put on your 2nd, or 3rd lock on your doors yet ? If not, relax. You still have a couple of years left to go….
@Wolf said:
And MSG almost guarantees I get a headache. The standard line of Campbells soups, not spicy, is a lot lower sodium. I will likely stay away from the Spicier soups for this now known reason, as it definitely raises blood pressure. I don't currently have BP issues and it runs low, but I want to keep it that way.
The whole headaches from MSG has had a lot of studies done and no conclusion evidence. What was found was meals already high in sodium that also happened to contain MSG, raised BP, possibly caused headaches. People then blamed the MSG.
MSG also occurs naturally in some foods, like cheese, walnuts, mushrooms, seaweed, peas, broccoli, tomatoes, soy sauce, animal protein and milk.
All I know is that when I was a kid, before it was looked at really, Chef Boyardee Spaghetti and Meatballs was a staple at my grandparents' house. Every time I had it, I would get a headache. My parents didn't believe me when I proposed the cause. Then Chef Boyardee had labeling saying NO MSG and maybe newer lower sodium at some point, and I didn't get one from it any more. From that point, I have decided to avoid MSG if at all possible, reducing the count.
However, when I get really bad heartburn from overindulgence in the spices, I use a half teaspoon of Baking Soda in a half glass of milk to combat the sour stomach effects. If I use more than that, I also get a headache that way. These are the cases where Tums do not cut it, and the burn is pretty violent and relentless. I do not have heartburn regularly either, just so that is also stated.
MSG has traditionally been used in Chinese restaurants here, but there's been such a backlash from consumers that many establishments have a "no added MSG" on their menus.
Just because something is naturally occurring in foods doesn't make it desirable, IMHO: for example, some foods contain small amounts of sodium cynanide and nutmeg contains a hallucinogen.
We're very careful with salt and I never add it to any food if I can help it, although it's always in bread, stock powder and our favourite Turkish take away.
I have an allergy to garlic and it can be very hard to avoid; it seems to be in just about everything except ice cream...not really, but we have to read all labels carefully and tell friends and restaurants about it.
MSG is God's gift to us petty mortals.
Guacamole with MSG replacing almost all the NaCl is freaking good. A bit of it in a stew elevates it.
That said, I don't use it that much.
@Silver1omo said:
Guacamole with MSG replacing almost all the NaCl is freaking good.
That's gotta be what they use in Chipotle guac. That is the best damn guac I've had and I just can't quite put my finger on why.
My BP might be lower if I could get ESS to respond to an email. I'll probably try to call tomorrow on my lunch break but wouldn't be surprised if it goes straight to VM.
There's definitely differences is guac.
I make a avocado créme to use in place of sour cream. Great alternative that's dairy free, good fat, no cholesterol, and still has a tangy flavor.
Proportions to taste: Avocado, cilantro, garlic powder, MSG ( or salt if you have to), black pepper, lime juice, and plant based milk of choice. Wisk up to sour cream like consistency.
Formula 5000 race cars are still around in Oz. They're brutal things which have 580-600 HP from their Chev based V8s.
One of these monsters, a Lola T332, is driven by Ken Smith, a 75 year old New Zealander. He's still at the front of the field! I'm younger than that and I wouldn't even consider trying to drive one; a day in a 1600cc Formula Ford was enough for me. 120mph down the straight in an open wheeler scared the hell out of me!
The footage isn't great, but it gives some idea of our track at Phillip Island, where the Moto GP is held. The track is considered too dangerous for Formula One cars.
My buddy and I got to do the "drive an open wheel car experience" as a Christmas present from our wives. It was pretty neat, but to me felt rather slow. The cars topped out at 120mph (rev limited) and in a car like that, which is well under anything near it's limit, was to me very uneventful.
My brother in law did the Indycar experience at the Brickyard. 3 laps (limited to 3rd gear) at 160 MPH. It was very pricey but an experience of a life time. He too said it didn't feel all that fast because of how well the car handled.
Thx for posting- could almost smell the exhaust fumes!
The 1600 F ford is a fun car - and more than enough pwr-2-weight to get one into trouble around a track. I did a Skip Barber day with my son at Road America- it was a blast.
@PWRRYD said:
My brother in law did the Indycar experience at the Brickyard. 3 laps (limited to 3rd gear) at 160 MPH. It was very pricey but an experience of a life time. He too said it didn't feel all that fast because of how well the car handled.
Ours was Kentucky Speadway. Funny we got a certificate stating we did "160mph" Not sure how they determine that as your rev limited, you go the same speed all the way around the track. Knowing the length of the track and timing the cars going around, no way they could be going any faster than 120mph.
The sensation of speed can be determined by various factors, such as the size and type of car, engine noise, proximity to the ground etc.
I can be doing 50km/h - the legal limit on most suburban roads in Melbourne - in our MX-5 (Miata) with the roof down and it feels fast; the same speed in our CX-30 is just wafting along. The Formula Ford was noisy, close to the ground and had really stiff suspension so it felt very quick indeed. Great fun and, like my flying lessons, a Christmas present from my wife.
The way our open wheel Formula racing series used to be administered, the next step up from Formula Ford was Formula 5000, a huge step in power, driveability and speed. In the days when you could talk to people instead of their PR machines, drivers I talked to told me that the F5000s were brutal cars, but thrilling to drive. And to keep doing it at 75?!
@PWRRYD said:
36 MPH bare footing behind a ski boat feels like 100 MPH!
Not to bring you back to yesterday's post, but since I'm actually old... a friend of mine tore his shoulder up bare-footing, and when he told the Dr how he injured himself, the Dr looked at him and asked 'so Bro, how old are you?'
@PWRRYD said:
36 MPH bare footing behind a ski boat feels like 100 MPH!
Anything around 40mph and the water turns from liquid to solid. We always saved barefooting till late in the day because when we crashed, it hurt so bad the day was pretty much over.
Comments
MSG is a great substitute for straight salt. It's a 1/3rd of the sodium as straight salt per measured serving.
Plus it's a flavor enhancer.
I have MSG, I use it to church up vegan dishes.
And MSG almost guarantees I get a headache. The standard line of Campbells soups, not spicy, is a lot lower sodium. I will likely stay away from the Spicier soups for this now known reason, as it definitely raises blood pressure. I don't currently have BP issues and it runs low, but I want to keep it that way.
InDIYana Event Website
Yeah same here. I didn't even look at the label. I'll enjoy these two cans and then stick to lower sodium soups. My BP is kinda high but not high enough to go on meds. My Dad had high BP, was on meds, and still had a heart attack
My birthday is in two weeks and I plan on making some significant diet and exercise improvements in my life. Hoping those changes will not only lower my BP but also help me sleep better. A loss in belly fat would be a nice plus as well.
Rereading my last post makes me feel like I'm getting super old. Like my parents were and my inlaws are... the conversations always start with the current/ongoing ailments
Have you put on your 2nd, or 3rd lock on your doors yet ? If not, relax. You still have a couple of years left to go….
Awsome Andy!
The whole headaches from MSG has had a lot of studies done and no conclusion evidence. What was found was meals already high in sodium that also happened to contain MSG, raised BP, possibly caused headaches. People then blamed the MSG.
MSG also occurs naturally in some foods, like cheese, walnuts, mushrooms, seaweed, peas, broccoli, tomatoes, soy sauce, animal protein and milk.
All I know is that when I was a kid, before it was looked at really, Chef Boyardee Spaghetti and Meatballs was a staple at my grandparents' house. Every time I had it, I would get a headache. My parents didn't believe me when I proposed the cause. Then Chef Boyardee had labeling saying NO MSG and maybe newer lower sodium at some point, and I didn't get one from it any more. From that point, I have decided to avoid MSG if at all possible, reducing the count.
However, when I get really bad heartburn from overindulgence in the spices, I use a half teaspoon of Baking Soda in a half glass of milk to combat the sour stomach effects. If I use more than that, I also get a headache that way. These are the cases where Tums do not cut it, and the burn is pretty violent and relentless. I do not have heartburn regularly either, just so that is also stated.
InDIYana Event Website
I like MSG but it generally makes me very thirsty. I think my favorite local Chinese take out uses a lot of it
MSG has traditionally been used in Chinese restaurants here, but there's been such a backlash from consumers that many establishments have a "no added MSG" on their menus.
Just because something is naturally occurring in foods doesn't make it desirable, IMHO: for example, some foods contain small amounts of sodium cynanide and nutmeg contains a hallucinogen.
We're very careful with salt and I never add it to any food if I can help it, although it's always in bread, stock powder and our favourite Turkish take away.
I have an allergy to garlic and it can be very hard to avoid; it seems to be in just about everything except ice cream...not really, but we have to read all labels carefully and tell friends and restaurants about it.
Geoff
MSG is God's gift to us petty mortals.
Guacamole with MSG replacing almost all the NaCl is freaking good. A bit of it in a stew elevates it.
That said, I don't use it that much.
That's gotta be what they use in Chipotle guac. That is the best damn guac I've had and I just can't quite put my finger on why.
My BP might be lower if I could get ESS to respond to an email. I'll probably try to call tomorrow on my lunch break but wouldn't be surprised if it goes straight to VM.
Guacamole, yuck. No thank you.
InDIYana Event Website
. . . Where's my wooden spoon . . .
There's definitely differences is guac.
I make a avocado créme to use in place of sour cream. Great alternative that's dairy free, good fat, no cholesterol, and still has a tangy flavor.
Proportions to taste: Avocado, cilantro, garlic powder, MSG ( or salt if you have to), black pepper, lime juice, and plant based milk of choice. Wisk up to sour cream like consistency.
I hear alot of cheaper premade guac may not have much avocado. There is a gourd that has a very similar color, consistency and flavor.
I like Mexican food, but don't much care for chorizo or guac.
InDIYana Event Website
You heathen!
Same here. My wife gets mine when I order fajitas at our favorite restaurant.
Formula 5000 race cars are still around in Oz. They're brutal things which have 580-600 HP from their Chev based V8s.
One of these monsters, a Lola T332, is driven by Ken Smith, a 75 year old New Zealander. He's still at the front of the field! I'm younger than that and I wouldn't even consider trying to drive one; a day in a 1600cc Formula Ford was enough for me. 120mph down the straight in an open wheeler scared the hell out of me!
The footage isn't great, but it gives some idea of our track at Phillip Island, where the Moto GP is held. The track is considered too dangerous for Formula One cars.
Geoff
Hell yeah! Velocity stacks and mechanical injection🤘🏼
My buddy and I got to do the "drive an open wheel car experience" as a Christmas present from our wives. It was pretty neat, but to me felt rather slow. The cars topped out at 120mph (rev limited) and in a car like that, which is well under anything near it's limit, was to me very uneventful.
My brother in law did the Indycar experience at the Brickyard. 3 laps (limited to 3rd gear) at 160 MPH. It was very pricey but an experience of a life time. He too said it didn't feel all that fast because of how well the car handled.
Thx for posting- could almost smell the exhaust fumes!
The 1600 F ford is a fun car - and more than enough pwr-2-weight to get one into trouble around a track. I did a Skip Barber day with my son at Road America- it was a blast.
Ours was Kentucky Speadway. Funny we got a certificate stating we did "160mph" Not sure how they determine that as your rev limited, you go the same speed all the way around the track. Knowing the length of the track and timing the cars going around, no way they could be going any faster than 120mph.
The sensation of speed can be determined by various factors, such as the size and type of car, engine noise, proximity to the ground etc.
I can be doing 50km/h - the legal limit on most suburban roads in Melbourne - in our MX-5 (Miata) with the roof down and it feels fast; the same speed in our CX-30 is just wafting along. The Formula Ford was noisy, close to the ground and had really stiff suspension so it felt very quick indeed. Great fun and, like my flying lessons, a Christmas present from my wife.
The way our open wheel Formula racing series used to be administered, the next step up from Formula Ford was Formula 5000, a huge step in power, driveability and speed. In the days when you could talk to people instead of their PR machines, drivers I talked to told me that the F5000s were brutal cars, but thrilling to drive. And to keep doing it at 75?!
Geoff
36 MPH bare footing behind a ski boat feels like 100 MPH!
Not to bring you back to yesterday's post, but since I'm actually old... a friend of mine tore his shoulder up bare-footing, and when he told the Dr how he injured himself, the Dr looked at him and asked 'so Bro, how old are you?'
He's still skiing, never getting old.
Anything around 40mph and the water turns from liquid to solid. We always saved barefooting till late in the day because when we crashed, it hurt so bad the day was pretty much over.