Monosodium glutamate

Use heat for the brain.

Strategy number 16 is another avoid tactic, avoiding simple carbs and MSG post-race.

Now, we said earlier to eat carbs immediately after the finish line, but we are talking about the days following the race here, right?

Yes.

Right.

You are feeding the inflammatory fire rather than quenching it.

And what about MSG? I saw that in our notes, and it actually surprised me.

MSG, or monosodium glutamate, which is common in many ultra-processed recovery meals, acts as a potent cellular dehydrator.

Okay.

MSG, monosodium

glutamate.

Well, MSG, you shouldn't be so afraid of.

Yes! This is the opposite of marriage counseling.

Yeah, MSG is a chemical that is in a lot of foods.

We think of it as something artificial added to foods.

Is it better if it's naturally produced by the food? I don't think there's any science to support that.

this the Chinese takeaway one year? What's the Chinese restaurant takeaway

one year? I was telling you about Chinese restaurant syndrome and MSG and people having reactions, biological reactions to a surfeit of MSG.

and how that became a real cause celeb in the 1970s and 80s as a defence for people behaving irrationally after they had eaten things.

But, you know, all I'm saying is, in terms of those arguments, Women, if only men behave more like women, I've always said.

In that episode, you heard Chef Babette talk about plant-based or plant-first eating as a path to a healthier planet.

This interview, the one I'm sharing for you now, goes deeper into her personal story, from childhood asthma, eczema, and a sugar and MSG habit that she inherited at the family table, through addiction and hardship, to ultimately becoming a fit for life vegan in her 70s who's run Inglewood's first vegan restaurant, Stuff I Eat.

We get into territory that we didn't cover on Care More, Be Better, things like food combining, the mucus-less diet, why she was never taught how to eat, and the honest questions that every plant-based eater faces, getting enough protein, B12, and the omega-3s EPA and DHA.

I even share a piece of my own health journey that I rarely talk about.

And while a great deal of Americans also love ranch, Jake tells me it's had its PR nightmares over the years.

Something about ranch that is really interesting is during the MSG scare.

Just rewind.

What was the MSG scare in America?

So it was like the Chinese food scare.

I don't know when it happened.

I feel like it happened a couple times.

But when I was in fourth grade, my stepmom was like really into health.

Let's say the chicken chop suey that Colombians make is kind of better than the American chop suey.

I mean, they put some Maggie in there, which is like, what is Maggie? Is it like MSG or is it soy sauce or what? It is a seasoning condiment.

Yeah.

Did you have a lot of Maggie in Latin America, Iris?

And then I think everybody claims that it comes from their people, you know, because it's so ubiquitous.

Yeah.

Well, this definitely tastes like Maggie, which can also be like soy sauce and MSG.

Anyway, but it's really tasty and it's on top of one of my favorite things, which is a fried green plantain.