MSG vs. Gluten: The Confusion Stops Here

MSG is Gluten-Free

“Gluten-free.” It’s hard to have avoided these words in writing or in conversation over the last few years, especially since the term has become an increasingly popular diet trend to follow. In fact, information about gluten in our foods and how it has the potential to impact health remains one of the “hottest” topics in health and nutrition.

Condiments on Your Table: Some Familiar, Others, Not So Much!

msg condiment

What do mustard, ketchup, salt, pepper, sugar, low-calorie sweeteners, hot sauce, MSG, soy sauce and vinegar all have in common? The easy answer: they are all condiments. Another answer: they are all items commonly found on tables in restaurants. You might doubt this second answer, but it is true and depends on the location and the type of restaurant you’re talking about!

Soccer Salad

Kids soccer and soccer salad for the adults.

The reader who contributed this tasty recipe exclaims, “The origin of this salad’s unusual name is unknown, but it’s a definite crowd pleaser. Every time I bring it to a potluck, soccer game or other event, I’m asked to share the recipe.”

Seeing is Believing: Visuals Help Explain MSG Safety and Benefits

Is our food safe -- MSG safety

According to Lawrence Ragan Communications (publishers of PR Daily), 90 percent of the information your brain receives is visual and more than 60 percent of people are visual learners. That said, it’s become increasingly important that quality research is showcased in forms other than a lengthy scientific study. Below I’ve outlined some easy-to-understand visuals that will help consumers learn more about the safety of monosodium glutamate (MSG)

All Food is “Chemicals” [period], Let Me Explain…

When it comes to food, it’s natural to ask questions about what is unfamiliar. And when people see ingredients on food labels that they don’t recognize, it’s easy to think that the food contains chemicals.

Everything around us – including food – is made up of chemicals. The idea that there is a difference between “natural” chemicals – like those already existing in food – and those produced by scientists in a laboratory is a common mistaken belief.