Let’s Bust 3 Common Myths About MSG

These days, there are too many food myths to count. Even with so much noise out there, some common myths continue to capture our attention. Some of these common misperceptions center on monosodium glutamate, or MSG. It’s about time we expose a few of the common myths you may have heard. But first, what exactly is MSG? MSG is created when sodium and glutamate (an amino acid that is found in both plant and animal proteins) are combined. It is naturally occurring in tomatoes, Parmesan cheese, walnuts, sardines, mushrooms, clams, meat and asparagus. MSG is also used as a flavoring component in foods to bring out savory, umami flavors to a dish. Myth #1:  “MSG gives me headaches and other problems.” Over the years, we have seen anecdotal reports linking MSG to headaches and nausea.  Ever since the first incidents were reported, there’s been no strong, medical evidence to support these claims. The FDA investigated some of these claims and has “never been able to confirm that the MSG caused the reported effects.” In addition, the FDA commissioned a group of independent scientists from the Federation of American Societies for Experimental Biology to examine the safety of MSG in the 1990s. The FASEB report determined that MSG is safe.   Myth #2:  “I’m allergic to MSG.” First off, MSG is not an allergen, so it will not cause allergies.  The FDA, leading health authorities, consumer advocates and researchers in the field have identified eight common known allergens: wheat, soy, peanuts, tree nuts, fish, shellfish, eggs and milk. These allergens are the leading foods that cause the majority of reactions to individuals. Furthermore, decades of research have failed to demonstrate that MSG causes allergic reactions. However, if you’re having an allergic reaction dial 911 or consult a health provider immediately.  Myth […]

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A “Basic” Examination of the Alkaline Diet

The web is once again abuzz with suspicious claims about the alkaline diet. A staple of some alternative medicine circles for years now, this eating plan isn’t new to the pantheon of internet health-woo.  Practitioners of this food fad claim that it can help prevent many ailments, including cancer, by regulating your internal pH. Sound suspicious yet? You don’t need a PhD in chemistry for this diet to raise some major red flags. A quick examination of the science, and a few simple facts about the human body, show that this diet is… pretty basic. What is an alkaline diet? Some compounds produced through digestion are acidic while other compounds are basic (alkaline). As a quick chemistry primer: Acids and bases are measured on the pH scale. On the pH scale, 0-7 represents an acidic compound, while 7-14 represents a basic compound. Alkaline diet proponents claim that alkaline compounds (7-14 on the pH scale) are good for the body, and that a build-up of acidic compounds (0-7 on the pH scale) could lead to negative health effects. The main goal of the alkaline diet is to increase the amount of “alkaline foods” you eat and decrease the rest. Which foods are included (and excluded)? Many foods that are staples of a healthy eating pattern are actually included in the alkaline diet. Fruits, vegetables and nuts are all included as “alkaline foods.” Plant-based proteins from beans and soy products are also heavily encouraged on an alkaline diet. Unfortunately, that is where the good recommendations stop. The alkaline diet encourages adherents to (unnecessarily) restrict dairy, eggs, meats and cheeses. Besides the fact that these foods definitely don’t affect the pH of your blood (more on that later), the 2015 Dietary Guidelines for Americans show that they are important parts of a healthy eating […]

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What is the Vegan Diet?

Vegan and vegetarian diets appear to be among the top food trends, but there is evidence that some people have been eating a predominantly plant-based or vegetarian diet for centuries. However, it wasn’t until 1944 that the term “vegan” was coined.

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Plant-based Meat Alternatives: Are They Healthy?

By now, it seems like everyone has heard of plant-based meat alternatives. Burgers, sausages, and other forms of food that are made to look, feel and taste like meat have exploded in popularity over the last few years, touting the promise of being better for us and for the planet. But what do we really know about their healthfulness and environmental impact? In this article, we’ll explore these issues to find out how they compare with their animal-based counterparts. What does “plant-based meat” mean? Vegetarian alternatives to meat are nothing new—veggie burgers, vegan deli meat and chicken-less nuggets have been around for decades. But while these products have typically aimed to meet the needs of vegetarians and vegans and don’t necessarily match the taste and texture of meat, newer “next generation” plant-based meat alternatives are attempting to mimic the real thing as much as possible. To date, many of these new alternatives have come in the form of foods traditionally made with red meat, like burgers and sausages—and that’s what we’ll focus on here. However, new products meant to mimic poultry, eggs and seafood are also coming to store shelves—an indicator that this novel wave in protein innovation is here to stay. How are they made? Plant alternatives to animal meat are made with ingredients and processing techniques that create colors, textures and flavors that are similar to animal meat. Protein sources in these plant products range from soy and potatoes to peas, rice and mung beans. The type of dietary fats used to make them include canola oil, cocoa butter, coconut oil and sunflower oil, and they’re usually bound together by methylcellulose, which is used as a thickener and emulsifier in many types of foods. In addition to food ingredients needed to build color, structure and flavor, they’re usually […]

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Nutrition Tips for Grocery Shopping During a Pandemic

We’re a few weeks into social distancing due to the COVID-19 pandemic in the U.S., and I think it’s safe to say we’re all feeling a lot of feelings. One place that’s seen a lot of action is the food scene—grocery stores in particular have been running low on certain items such as disinfectant, toilet paper and some shelf-stable foods due to overbuying. It seems many of us are somewhere in between not wanting to hoard and wanting to be prepared in case we need to quarantine for an extended period of time. So how do we grocery shop safely, nutritiously, efficiently and thoughtfully during a time like this? There are many answers to this question, but because we are all juggling multiple priorities right now, the IFIC team thought we’d help by gathering a few of our best tips to make grocery shopping a little easier for you during this challenging time. Make a list… and stick to it While we don’t recommended hoarding or over purchasing food, it is important to have a clear idea of what you need before you enter the store. Remember, there’s no evidence that COVID-19 is spreading through food or food packaging, but it is spreading person-to-person via close interactions. Making a grocery list and sticking to it can help you get in and out of the store as efficiently as possible. Appreciate food in all forms We’ve said it before, and we’ll say it again: all forms of food can be healthful. Now is not the time to pit fresh versus frozen or frozen versus canned foods. Instead, make sure you have a variety of foods in each form in case you can’t get to a grocery store or don’t want to go to the grocery store as frequently as you normally […]

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Diversifying MyPlate: Gujarati Indian Cuisine

The Dietary Guidelines for Americans and its associated MyPlate graphic are commonly referenced resources for learning about healthy and nutritious eating. The recently-updated 2020-2025 Dietary Guidelines for Americans put a stronger focus on meeting dietary recommendations while keeping cultural preferences in mind, and resources highlighting culturally inclusive approaches are valuable tools for translating the general messages of MyPlate and the Dietary Guidelines to more Americans. This article is part of a series that shows how healthy eating can take on many different forms outside of the Western diet. While for many, meals might not exactly resemble MyPlate, the featured guest authors will demonstrate what healthy eating looks like in their culture, and how many of the food groups and principles can translate across cultures and cuisines. Each article in this series is written by a registered dietitian who is experienced in integrating culturally inclusive approaches into their work. About the Author Hi, I am Sarika Shah. As a registered dietitian, I have practiced for 20 years in multiple sectors. Having been raised in an Indian household, I understood the difference between my Western education and ethnic diets. I am able to use my knowledge of my patients’ food, culture and tradition to help them find healthy eating patterns that are in their comfort zone. I am a dietitian to most; but to my Indian patients, I am their dietitian. For any generation of Indians in America, there is so much confusion about whether the Indian diet is healthy or not. Understandably, many believe they need to give up traditional foods to be “healthy.” Fundamentally, I am a firm believer that we should not deprive ourselves of any food, especially our cultural foods. My practicing philosophy is to incorporate the foods we love into our daily lives with awareness, education and […]

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Gut Check: Prebiotics and the Microbiome

We might like to think of our gut microbiome as an immobile, somewhat mysterious presence in our gastrointestinal tract. But in reality, these organisms are active, living things—and all living things need food to function. We’ve talked about the beneficial gut bacteria we call probiotics in another Gut Check article, and now it’s time to focus on a very important question: What feeds these organisms? The answer is prebiotics. What Makes Something Prebiotic? If this is your first time hearing extensively about prebiotics, you’re not alone. Our 2018 Food & Health Survey indicates that many people are unfamiliar with the health benefits of these compounds: Only 36 percent of people said they were healthy compared to 62 percent who said the same for probiotics. A whopping 35 percent were unaware of their effect on health. It’s easy to confuse probiotics and prebiotics or assume that they’re the same thing—after all, they differ by only one letter. But if you have one takeaway from this article, make sure it’s that probiotics are the bacteria that are beneficial for our health, and prebiotics are what feed probiotics. The technical definition of prebiotics is “a substrate that is selectively utilized by host microorganisms conferring a health benefit.” In simpler terms, we can think of them as carbohydrates that cannot be degraded by human digestive enzymes. Instead, prebiotics travel to our lower gastrointestinal tract where they’re fermented by probiotic bacteria. This results in the production of short-chain fatty acids, which are thought to have a number of beneficial health effects, including reducing risk for certain types of cancer, enhancing calcium absorption, improving bowel function and providing fuel for the cells that line our lower gastrointestinal tract, which maintains a healthy gut barrier against harmful bacteria and other substances that may cause illness. Are prebiotics […]

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What A Pediatrician Would Tell You About Arsenic, Rice, and Food Safety: Q&A with Dr. Claire Chehrazi

This week, FDA released their risk assessment on arsenic levels in rice products. Their main conclusion? “Consumers can certainly eat rice as part of a well-balanced diet.” They also share that based on their scientific assessment, they think it would be prudent for parents and caregivers to feed their infants a variety of fortified infant cereals and for pregnant women to vary their grains. We talked to Dr. Claire Chehrazi, pediatrician, to find out more about what this means for our food: FoodInsight: What is arsenic, and why would it be in food? Dr. Claire Chehrazi: Arsenic is a metal found in soil and water, both naturally and due to man-made sources. It’s found in small amounts in many plant-based foods because, during growth, plants naturally absorb trace amounts of arsenic from the soil and water. You may hear of two types of arsenic: inorganic and organic (unrelated to organic farming). Inorganic arsenic is the type of arsenic that, in large quantities, can cause adverse health problems. FI: Which foods contain arsenic? CC: All plant-based foods contain trace amounts of arsenic, including grains, such as rice, corn, and wheat, fruits and vegetables, as well as wine, and some juices. Rice has been shown to absorb more arsenic than other grains because it’s grown with large amounts of water.   FI: What are ‘trace levels?’ How much arsenic is in rice? CC: The term “trace levels” is used to indicate that very, very small amounts may be present when using highly sensitive detection methods. As an example, we measure arsenic in food in parts per billion.  The amount of arsenic in rice and rice products varies based on where the rice was grown, seasonal growing conditions, soil conditions and weather patterns, whether it is brown or white, and what kind of rice product it is. Generally, one serving […]

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