(soy-ish flavorings sub.) Canola & more garbage food

[Guest guest]

Hi Donna,

You asked: " WHAT does one substitute for the soy/msg liquids used in so many

raw recipes? " .

I use freshly minced ginger (it comes out 1/2 juice, and the other 1/2 in

little pieces) and a pinch of raw sea salt (rarely, but it's better than the

soy/msg liquids if you're transitioning). I find that the ginger taste is

related to the soy/msg liquids taste in that it is used to flavor so many Asian

dishes, so it's like you're not missing out on the soy/msy liquids flavorings

when you leave them out, as long as the ginger is still there!

-Tiffany Lohr

 

Donna wrote:

Noelle,

LOL, I know, Annie better get her act together!!! The problem is that canola oil

is CHEAP and these companies bottom line is profit, not our health. Anyhow, in

case anyone else would like this info, I have posted it before but I am so

freaken RABID on this subject that I will mention it again: www.msgmyth.com - we

all need to be aware exactly how many different names the food companies hide

this toxic excitotoxin under. This concerns me especially in the raw food

community where so many recipes call for Tamari or Noma Shoyu or Yeast flakes or

Braggs liquid poison...I mean, aminos.

I am surprised frankly that anyone who is health conscious would eat any of this

stuff- but I suspect many people have no idea exactly how toxic msg and all its

hidden alias are.

Okey dokey, off soapbox.

Well actually one more thing- WHAT does one substitute for the soy/msg liquids

used in so many raw recipes? Many of them seem to depend on it for flavor and

that just shouldn't have to be.

Blessings of great health,

Getting greener everyday,

Donna Anne

 

 

 

[Guest guest]

<<<You asked: " WHAT does one substitute for the soy/msg liquids used in so many

raw recipes? " .

I use freshly minced ginger (it comes out 1/2 juice, and the other 1/2 in little

pieces) and a pinch of raw sea salt (rarely, but it's better than the soy/msg

liquids if you're transitioning). I find that the ginger taste is related to the

soy/msg liquids taste in that it is used to flavor so many Asian dishes, so it's

like you're not missing out on the soy/msy liquids flavorings when you leave

them out, as long as the ginger is still there!

-Tiffany Lohr>>

 

 

GINGER! That's a great idea.

Thank you Tiffany- I will try that.

 

Donna anne

 

 

[Guest guest]

Your welcome, Donna, and may I suggest adding some lime juice to it? That

marriage may produce a closer relative taste to replace soy-ish condiments.

-Tiffany

 

Donna Masi <TribalFantasyDesigns wrote:

<<I use freshly minced ginger (it comes out 1/2 juice, and the other 1/2 in

little pieces) and a pinch of raw sea salt (rarely, but it's better than the

soy/msg liquids if you're transitioning). I find that the ginger taste is

related to the soy/msg liquids taste in that it is used to flavor so many Asian

dishes, so it's like you're not missing out on the soy/msy liquids flavorings

when you leave them out, as long as the ginger is still there!

-Tiffany Lohr>>

 

 

GINGER! That's a great idea.

Thank you Tiffany- I will try that.

 

Donna anne