Commercial Chicken Broth

I’ve spoken before about the dangers of ingredients added to products without being listed. I now have yet another example of how this works.

I recently bought skinless boneless chicken thighs at my local co-op. They were frozen and on a good price. It wasn’t till I got home had them thawed out and was throwing them in my crock pot that I realized that they had added ingredients. Specifically, chicken broth, carrageenan, and salt. This bothered me as I didn’t see the point of adding anything to meat and I felt rather tricked. But I didn’t see any reason why I couldn’t eat it so I cooked it up. The next few days I was fairly uncomfortable. Not hugely sick but not well either.

I just happened to be writing with one of my readers who has a canola oil allergy, bad enough that she needs an epi-pen. Even a trace of oil will set her off. So I consider her my expert about minor traces of canola oil. She informed me that commercial chicken broth almost always has oils in it from the garlic and onion powder added. She had informed me that both onion powder and garlic powder had oils used in the manufacturing and I had since stopped using both. I saw an improvement in overall stomach happiness. In fact it had been quite a long time since I had experienced the stomach cramps I was experiencing after eating that chicken.

I started taking my oil exposure cocktail and almost immediately my stomach cramps eased up.

Obviously the amount of oil that was in the chicken was almost infinitesimal. A tiny touch on the dried spices that in turn were a tiny amount of the broth that was a small part of each thigh. Still small doses of oil cause issues for me. Not enough to be crippling. Just enough that I feel icky and paranoid.

I am really lucky that I was talking to the right person who warned me about chicken broth. This blog has been really helpful for connecting me to others with oil sensitivities which in turn has been great for learning more about where oils lurk. Thank you to all of my readers, please keep sharing it really helps.

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Zucchini Potato Pancakes

IMG_20170731_144842I created this recipe to use up a small potato and a small zucchini but over the years I have found that it is incredibly versatile. As long as the zucchini and the potato are basically the same size you can scale it up or down no problem. I changed it to gluten free by changing the wheat flour to rice flour. The only thing is that it is not is low carb. What makes the pancakes stick together is that first the grated veggies are coated with starch and then they are coated with egg. This creates a batter using the moisture  from the veggies.

  • Potato
  • Zucchini
  • 1/2 cup rice flour
  • 1/4 tsp. paprika
  • 1/4 tsp. pickled garlic
  • 1/8 tsp. allspice
  • 1/8 tsp. salt
  • pepper to taste
  • 2 eggs beaten
  • Butter for frying

Coarsely shred potato and zucchini into a mixing bowl. Make sure that they are about the same size. Mix the two shreds together. If you have lower than three cups of mixture proceed with amounts as listed above. If you have more than three cups, double the amounts.   Toss the shredded veggies with flour and spices. You want a nice even coat on the veggies with very little flour sticking to the bowl.  After well coated, add your beaten eggs. Again coat all the shreds well. Preheat a pan to pancake hot with melted butter. Keep the bottom of the pan covered in butter, adding more butter as necessary to keep the level consistent as you fry. I make each pancake between two and three inches across. Fry each pancake for about 3 minutes on each side. They will be golden brown and fragrant when done. Serve hot or cover when cool and keep in refrigerator and serve cold. Works well as a side dish or a main dish if served with goat cheese.

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Artichokes and Pesticides

I went to Costco today and they had artichokes. Big bags of four.  Both my parents and I love artichokes and I had fantasies of us eating them together this weekend. I threw them in the cart, but on the way home I suffered buyers remorse. They weren’t organic. My mom gets migraines when she eats pesticides.

When I got home I went to Google my old friend, looked it up, and found this:

http://www.gracelinks.org/blog/2439/real-food-right-now-and-how-to-cook-it-artichokes

The first bit I read made me sad, they said that artichokes are usually fairly heavily sprayed. But then I read:

“Since 2000, all artichokes from Ocean Mist, reportedly the country’s largest commercial grower of artichokes, have been certified by NutriClean, a third party certification program for pesticide-free residue.  Although not  certified organic, Ocean Mist is transitioning from conventional to organic methods (including 350 acres of organic artichokes in operation), as described on its website.”

I went to my fridge looked at the bag and miraculously I had bought Ocean Mist artichokes!  So all ended well.

 

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