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A book I once read: _The Dorito Effect: The Surprising New Truth About Food and Flavor_

by Mark Schatzker, Chris Patton, et al. I don't remember now what may have been said specifically about MSG, but the authors had a lot to say about palatants -- substances added to foods to make you want to have more.

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Thank you for the book recommendation. Robyn is going to read it.

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You're welcome. Published in 2015 (the audiobook version -- I used to listen while commuting), it was a major eye opener for me, and I already thought I knew quite a bit about what was being done to food.

As I recall, palatants are added to animal feed to fatten the animals. They are added to our foods for the same reason (eat more→spend more), but they go by names like "natural and artificial flavors". It sounds as though MSG has a similar function.

I believe "ranch dressing" is another topic in the book. How to make nutritionally deficient foods taste good.

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Thanks so much for sharing this information, and your story. The neurotoxin wallet card shows great research on your part - because you were on a mission - LOL. Thanks again.

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you're welcome.

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Robyn, these guides look amazing. But seriously, how do you send a 'laminated' sheet to someone's inbox? I'd love to buy these (which means the price for me is actually $30 CDN) but I know they're not laminated if they're being sent electronically. So, you can remove the word laminated because it looks like false advertising which makes you look silly. I can then laminate them if I print them on my own printer.

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Maybe you should read a little more carefully(?)

The free version is not advertised as "laminated." Just enter your e-mail address and you get it free, clicking on the first link that comes back in the e-mail.

Further down, you have an option to order the laminated versions and they are laminated and say so. They also are pre-printed in full color, so the laminated versions are not sent out "electronically." They are available for ordering at a price. Makes sense.

All is well on that site.

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