The Good, the Bad and the Ugly of Glutamate

“The flavour rule is that flavour rules.”

The baker Peter Reinhart has a most eloquent way of describing the greatest challenge for food creators, from home cooks to master craftspersons to commercial manufacturers. No matter how healthy it is, if it doesn’t taste good, we’re not going to eat it. Keep on reading!

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Migraineur’s Crostoni: A Trigger Free Replacement for Crackers and Dippers

We were on a family road trip discovering California. Stuart, the three boys, myself and #1 son’s high school friend, Izi, who just happened to be in California were making a day trip to Joshua Tree National Park. Stuart and I, like many in our generation, are massive U2 fans. It wasn’t hard for me to convince four teenagers for whom the album Joshua Tree is part of the soundtrack of their childhood that we should visit the park. My personal mission was to recreate the album cover with my four boys. Keep on reading!


Migraineur’s Lament of Hidden MSG

According to the International Classification of Headache Disorders, 3rd edition, MSG, the abbreviation for monosodium glutamate, is defined as a causative agent of headaches. Unfortunately, the most recent review of the scientific studies on humans found no correlation between MSG and headaches. The authors believe that the relatively few number of studies, only 10, combined some poor experimental design means that further research is needed to determine if MSG causes headaches.

Well that’s good, because just about every migraineur will tell you that MSG is a trigger. Keep on reading!


Photo of muesli

Migraineur’s Muesli

“What!?! You even have to make your own muesli.” is an incredulous cry I hear all the time when explaining the cooking challenges living with a migraine sufferer poses. It’s funny because making muesli is probably one of the easiest things I do. It takes about half an hour and it lasts a whole month. That in and of itself makes it an incredibly satisfying task and well worth the low level of effort. Keep on reading!


Picture of if looks could kill

Don’t Poke the Beast

If you’ve been playing along at home, congratulations on a month of living preservative free. It’s a huge first step on the road to managing the complexity of migraine triggers. The simple lifestyle changes that you’ve committed to have started to stop feeding the migraine beast. Keep on reading!


Lamb Shoulder Kleftiko Style

I fell in love with lamb roast on my first trip to New Zealand. I was asked by a friend to help out with her Master’s student field research. She was under treatment for a recurrence of breast cancer and couldn’t manage the physical demands of SCUBA diving in the New Zealand winter. I could hardly manage winter diving in New Zealand but it was an opportunity to help a friend and see New Zealand for the first time. Keep on reading!



Picture of ham

Apricot Glazed Ham for Christmas in July

It’s just not Christmas for Stuart if there’s no leg of ham. It’s a tradition in his family to get a ham from a specific butcher in Melbourne. Hams are ordered well in advance, picked up a few days before Christmas and followed by weeks of ham-off-the-bone sandwiches. The ham is lovingly cared for and pulled out every day. Succulent morsels are sliced off to be pressed between fresh bread. It is well suited for the Australian summer, unlike trying to force a Northern Hemisphere roasted meal for lunch on Christmas day.
Keep on reading!


The Dark Side of Nitric Oxide

The importance of the nitric oxide pathway in human physiology came about with the discovery in the 1980s that it was the primary mechanism for dilation of blood vessels, vasodilation. Up until then, nitric oxide was a gaseous pollutant, a by product of industrial activity. Please don’t confuse nitric oxide, with nitrous oxide, or more commonly known as “laughing gas”. They are two very different substances; so for the rest of this post I’m going to use the official abbreviation NO when I refer to nitric oxide so you don’t think about laughing gas.

Keep on reading!