Information on the origin of specific ingredients, and responses from manufacturers who have clarified the source or type of ingredients in their products, is always helpful for others who might be interested in using those same ingredients or products.
Why are we charged more for getting less? No, I'm not talking about the incredible shrinking package sizes that we see some manufacturers using. I'm talking about turkey. Plain old turkey breast. Where I shop, a plain, nothing added turkey breast in 2 to 3 times more expensive than one with all the stuff I don't want in it. So in essence, I'm paying more so they put less in. Seems crazy, doesn't it? But honestly, I'm not sure my body is happy with the 15% solution they add to that turkey so I'll be buying the MUCH more expensive "natural" turkey with less stuff added to it. I wrote to the company to find out what's included in that solution they inject in. Here's what they said:
Dear Arlene,
Thank you for contacting Cargill Meat Solutions. The 'natural flavoring' in the fresh and frozen whole turkeys is a non-dairy and allergen free butter flavoring. The 'natural flavoring' in the fresh and frozen whole bone in turkey breasts is simply capsicum (pepper).
The products are all free of the Big 8 allergens (which includes soy and dairy) as well as being free of added MSG.
I hope this helps.
What is capsicum? Table pepper? \
All in all, what I'll spend on the all natural turkey will be worth it because I'll feel better. That's my story, and I'm sticking to it.
Yes, I have to buy the natural turkey, also. It's a lot more expensive, so when it's on sale, I buy a bunch and freeze it. There are two deli brands that I can eat: Boar's Head low sodium turkey and Safeway's Primo Taglio- I'm not sure which version of turkey.
The safest brands of whole turkey seem to be Norbest and Honeysuckle. I can't eat Jennie O or Butterball. Here are some links where turkey has been discussed:
Technically, you're right, because theoretically, capsicum can be any plant of the genus Capsicum, of the nightshade family. Usually, though, if we buy capsicum in this country, we're getting a ground, dried, chile pepper, sometimes known as red pepper, because it's typically hot. IOW, capsicum is made by grinding or pulverizing dried, red chile pods. Mild capsicum is made by grinding or pulverizing dried bell peppers.
Arlene,
The black pepper that most people keep on the table is actually ground peppercorns, which are berries from the piper nigrum vine. If the black hull is removed from the peppercorns before grinding, the result is white pepper. These are totally different from chiles, of course.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Gabes - rockmellons? sounds about right they are kind of like a rock. I do like cantaloupes, its a great summer fruit, especially served chilled... although the MRT results say that I react to those as well Although as you know these days raw fruits are off the menu.
Its going to be a lot of 'fun learning all the Aussie terminology... I'm still trying to find a Aussie to English dictionary
Tex do you have an Encyclopedia Britannica surgically implanted in your brain??
You never cease to amaze me what topics you are knowledgeable about. We certainly are fortunate to have you here.
Tex, I tried to look up Capsicum, but got confused by all the things they said it was. Then I got nervous because I thought maybe it WAS table pepper. I don't do well on any of the things they say Capsicum is, so the all natural turkey is the way I'm going.
Gloria, I think that Honeysuckle is the one they have in my store, but it's a frozen turkey breast. I'll have to look tomorrow. Hopefully, my body will be happier.
I haven't been eating turkey lunchmeat, I've been getting a frozen turkey breast, cooking it, slicing it and freezing the meat into smaller portions. Add a little sea salt, and it's lunch.
I just happen to like chiles and salsa picante. Strangely, when I was recovering, I found that black pepper was very irritating to my stomach, (or so it seemed), but I could tolerate chiles such as jalapenos, just fine.
I can recall subscribing to "Chili Pepper" magazine, years ago.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Probably. Capsaicin is the active ingredient in chiles that causes the burning sensation, (it's presumably what's used in pepper sprays, etc.).
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Charging extra for not injecting "slop" into turkey, is a lot like the phone company charging to not list a number in their phone book. IOW, any excuse will do, for gouging a customer.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Indeed - it's odd to have to pay (so much!) extra for food without unwanted ingredients, even for non-MCers who just prefer to eat, you know... FOOD. But - as I remind myself when sticker shock kicks in - dirt is free, and I'd rather not eat that, either.
And yes, must agree with Joe about Tex's Encyclopedic implant ;) I actually began to channel my inner plant geek about pepper/capsaicin/black pepper, but then saw that the mystery was solved by the master.
Some time ago I used capsaicin cream for muscle pain - it burns slightly but really works. Joe, sounds like something you might as well skip. That method is a 'counter-irritant' (that's a type of irritant, obviously!).
Common names for these plants are cayenne, cayenne pepper, chili pepper, paprika, peppers, pimiento, red pepper, sweet pepper, aji dulce, Hungarian pepper, and Mexican pepper.
See why I was confused? The site I checked says it's ALL these things. BTW, I see paprika there on the list, and I know for a fact I'm allergic to that! In fact, the first 5 ingredients in that list are all things I know I tested as allergic to with patch testing by the dermatologist.
I agree Tex, any time we ask for something that is more pure, it's a licence to charge us more money.
I cannot imagine eating any of those hot/spicy foods right now! Just the thought makes my stomach queasy.
I'll just remind myself every afternoon that I'm eating a gourmet lunch while nibbling my turkey with sea salt.
If you're not tolerating paprika, then all those peppers seem suspect (except the black-white pepper family, as Tex says... and maybe those cute pink peppercorns, but who knows what family they're in - and as you say, punching up the hot-spiciness isn't exactly your first priority).
Do other nightshades also give you trouble? They all seem so different to me. I'm suspicious of eggplants, never liked potatoes (I swear, it's like being an alien life form not to like mashed potatoes), have a conflicted relationship with peppers/chilis/paprikas, and more or less live for tomatoes, as long as it's July or August. When I get to the testing, I'll be interested whether what I should have and what I'd like to have are even remotely related!
This thread brings up an interesting point: that for those of us with multiple sensitivities it is not enough to know that a food is free from the "big 8" offenders. MRT showed me that there are at least 30 other things I react to. So, it is critical for us to have everything teased out. I find that the biggest problem is the "natural flavoring" - it can literally be anything. Some products I checked used celery salt for their natural flavoring. I am sensitive to it, so it is an issue for me. Do you ever think the day will come when we have full disclosure of every ingredient used in a product?
Have a great day,
Polly
P.S. Arlene, I share your frustration. I am sensitive to paprika, too, but not red pepper. So a product that contains both is out.
More fuel for the fire for eating only pure foods or as little processed as possible.
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
I wonder whether it's even possible for the folks we wish would disclose to *know* - it's so complicated, with so many opportunities for imperfection and impurity along the way. (I don't think I react to it, but I can smell and taste the shrink wrap they use in grocery stores, sometimes even after food is cooked. What's THAT?)
Sometimes it feels easier to eat only 'foods' instead of 'products' - and sometimes, of course, it does not ;) Convenience can really come in handy... For now I'm OK with spending a lot of time buying and preparing what I eat from near-absolutely scratch, but I have a busy period starting soon, and I know there will be days when I don't have enough of the right things to power myself through the day. 'Natural flavoring' sounds so friendly... sigh.
Although as you know these days raw fruits are off the menu. 
