Mythbuster Monday: Is MSG the Enemy? + Kale & Farro Salad with Lemon & Chia Seed Dressing

Once again, I’m beginning today’s post with a Gratitude Challenge recap. As always, feel free to scroll on through to the recipe and the Mythbuster Monday section.

I’m almost 2/3 of the way through the Gratitude Challenge, but unfortunately I missed several days due to my injury. I’m back in the Bikram saddle now, but at this point, there’s no way I’ll be able to complete the 30 classes in 30 days. I still feel as though I’m getting a lot out of this experience.

Since I’m 6 days behind in this recap, I’ll try to make this section short and sweet!

Day 14: I’m grateful for my pets: Zoe the beagle, Beau the cocker spaniel, and Gary the sun conure. They are adorable, loving, cuddly, and hilarious. My house would not be a home without them.
Day 15: I’m grateful for my education, and that I had the opportunity to go to college and law school. My education broadened my perspective and my curiosity about the world, and transformed me as a person.
Day 16: I’m grateful for the internet. (Thanks Al Gore!) Kind of a weird one, but I absolutely love having so much information at my fingertips and so many ways to connect with people I never would have met otherwise.
Day 17: I’m grateful for the arts: ballet/dance, opera, music, writing, etc., all of which inspire me to no end.
Day 18: I’m grateful for my home, for obvious reasons.
Day 19: I’m grateful for my mom, who has always been incredibly supportive of me and whatever I’ve wanted to do. She’s also a good role model and taught me to be independent, self-sufficient, and to prioritize my career. She’s the best!

Mythbuster Monday: MSG is the Enemy!

I don’t think I’m actually going to bust any myths about this issue. Rather, I just want to shed some light on this subject and raise a few questions.

A few weeks ago, a reader asked me whether I was concerned about the MSG (monosodium glutamate) in nutritional yeast. A great question that led me to explore several more questions. First, is the glutamate in nutritional yeast functionally identical to MSG? I did quite a bit of research on that topic, and the only thing I learned that it was the subject of much debate. Because I couldn’t find a straight, conclusive answer to that question, I couldn’t really address it in a Mythbuster Monday blog, other than to say, I don’t have an answer. (If any of my readers could point me to a scientific study, I would love you for it!)

The second question that arose out of my research was whether MSG is really public enemy #1. Admittedly, I’ve never given much thought to MSG. I know it’s in Chinese food, which is something I don’t eat that often. However, I do eat a lot of nutritional yeast so I was curious about how that might affect me, even though I don’t have any known sensitivities to MSG. Today, I came across this article on the Smithsonian Blog, which answers the question better than I ever could. The article appears to be well researched and concludes that, “the general scientific consensus seems to be that only in large doses and on an empty stomach can MSG temporarily affect a small subset of the population.” The article also contains an interesting discussion of the similarities between umami and MSG, and explores why umami is lauded by the general public, whereas MSG is feared. Definitely worth a read if you’re interested in the subject. Feel free to give your two cents below in the comments, or send me a message.

Kale and Farro Salad with Lemon and Chia Dressing

Kale and Farro Salad with Lemon and Chia Dressing - a hearty vegan salad with kale, farro, toasted pumpkin seeds, pomegranate seeds, pears, and a zesty lemon and chia seed dressing.
Today, I’m going to leave you with a quick and easy salad recipe that you can prepare in 25 minutes or less! I am not the biggest salad fan, but this particular salad was so delicious that I ate 5 out of the 6 servings when I made it Saturday night. This salad has a festive look to it, with cheery red pomegranate seeds and deep green kale. It would make a great side for a holiday dinner party. In addition to the above, it has toasted pumpkin seeds, scallions, and diced pears. Plus, the lemon and chia dressing is so good, I want to put it on everything. I originally made this salad with quinoa and it’s a great substitute for the farro if you’re gluten free. Hope you like it!

Click here for the recipe: Kale and Farro Salad with Lemon Chia Dressing

Kale and Farro Salad with Lemon and Chia Dressing - a hearty vegan salad with kale, farro, toasted pumpkin seeds, pomegranate seeds, pears, and a zesty lemon and chia seed dressing.

Kale and Farro Salad with Lemon and Chia Dressing - a hearty vegan salad with kale, farro, toasted pumpkin seeds, pomegranate seeds, pears, and a zesty lemon and chia seed dressing.

Similar Posts:

%d bloggers like this: