The Adds and the Add Nots

March 2, 2010
The Adds and the Add-NotsTo celebrate Chinese New Year, we set out to find a really authentic restaurant in Los Angeles’ Chinatown.  We asked around, looking for a recommendation from people in the neighborhood and settled on a popular favorite.  After about an hour of eating, I started to feel short breathed and was literally gasping for air.  My face was flush and I felt pangs of anxiety, followed by an intense need to sleep. For a moment, I thought I was having a heart attack.  Or was I just losing it altogether? Come to find out I had taken in a serious dose of MSG.  Monosodium Glutamate, a common additive that enhances flavor is also linked to obesity, learning disabilities and even brain lesions. I kicked myself over the fact that I forgot to make sure they weren’t adding that awful chemical to our meal. 

After all, if we don’t ask, who’s going to tell?

There are over 14,000 additives used in commercially prepared foods today. Some are far more complicated and potentially dangerous than others and manufacturers, restaurateurs and those who make our food are not required to disclose the hazards.  Whether you’re eating out or preparing food at home, it’s critical to know what to protect you and your family’s plate against.  





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