Friday, January 14, 2011

MSG and Granola Bars

I said that I would write some more about MSG. I still am suffering from some effects of MSG in that my voice is weak, I am tired but getting better all the time and if I have some food which has preservatives in it, I feel it.

It is virtually impossible to avoid it completely. Particularly the additive citric acid. If you wonder why, read how it is often made these days. In fact, read how all the things are made. I don't quite understand the relationship between MSG and protein powder, but there is one and so I avoid it. It takes me twice as long to shop these days as I read all the ingredients thoroughly.

I also discovered that the "sensitivity" runs in the family. My cousin Sandy says that she has noticed it for some time. For breakfast she eats hot oatmeal. I find that I have to vary it so eat cold cereal, egg and toast, and some french toast - occasionally. I even bake my own bread now and then. Here's a recipe that Sandy emailed me.

Snackin' Granola Bars

3-1/2 cups toasted oats (Quaker Quick Oats)
1 cup raisins (or 1/2 cup raisins and 1/2 cup craisins)
1 cup chopped nuts
2/3 cup butter melted
1/2 cup honey
1/2 cup brown sugar packed
1 egg beaten
1/2 tsp. vanilla
1/2 tsp. salt

Toast oats for 20 minutes 350 degrees. You may have to stir at 10 minutes. Let cool. Combine all ingredients; mix well. Pat firmly in jelly roll pan. You may use parchment paper to keep from sticking. Bake at 350 degrees for 20 minutes. Cool, cut into bars. Store in tight container.

If you have a chocolate craving, add 1/2 cup of mini chocolate chips.

Happy cooking!