Chicken salad sandwich update

[robinbloke]

Well, I managed about half of the sandwich and it really wasn't nice.
I try to occasionally find something vaguely healthy I like, so far - not much luck.
Anyway, if we hadn't been meant to eat animals they wouldn't be so tasty.

Comments

[compilerbitch.livejournal.com]

And they would run faster.

[lsur.livejournal.com]

I don't eat anymore chicken sandwiches from supermarkets since I read the ingredients. Like, what the fuck is 'added milk protein'??!

Re:

[deliberateblank.livejournal.com]

So it's ok to eat Koala bears, but not Gazelle?

Re:

[robinbloke.livejournal.com]

Do you know how many tourists every year get mauled by Koala bears? Vicious little swines they are.

Re:

[deliberateblank.livejournal.com]

One of the many things that are added because they're cheaper than the meat itself, and they bulk it out so you think you're getting more that you are.

http://www.veggies.org.uk/news/e030811.htm

Food has to contain a minimum amount of meat to be called a burger, sausage or meat pie.

Pork sausages have to contain at least 65 per cent meat. Around 30 per cent is rusk or soya. The rest - labelled as fat - can be skin, rind, gristle and mechanically recovered meat, a pulp produced in abattoirs.

Processed chicken meat used for chicken burgers could contain beef or pork waste. And even what seems like a fresh, plump chicken breast may be only 51 per cent meat.

I remember a thread on UPG a few years back:

Michael Johnson on Mechanically Recovered Meat

Graham Clark on The Legal Sausage

About ten years ago - it may have changed since, but I doubt it - a
sausage had to consist of at least 30% lean meat, and at least 30% of the whole
had to come from the source on the label. Therefore, 30% pig fat, 30%
mechanically recovered chicken meat and 40% breadcrumbs and flavourings == a
pork sausage.

Cute!

[compilerbitch.livejournal.com]

Processed food (either meat or veggie) frequently makes me ill. I therefore tend to try to cook things from basic principles, or at least try to select for food that looks likely to have been cooked in a way that I might have myself. I was vegetarian for about 4 years, but quit when it was damaging my health (I was failing to pull out of glandular fever after nearly two years, and started to improve quite rapidly once I was eating meat again).

Oddly enough, it's not sausages and burgers that seem to be the problem. It's more things like tinned food, frozen ready-meals, that kind of thing. I'm probably allergic to some food additive or other, but currently I don't have much of a clue what it might be.

Re: Cute!

[feanelwa.livejournal.com]

There might be a corellation with sulphur dioxide, which is used as a preservative, or nitrates which are less common now. If you get a reaction from dried fruits quite often I'd think sulphur dioxide first. If it makes you feel slightly drifty and high, and balancing is difficult, those are sulphur dioxide related things. (But of course also correspond to many many other things.)

Alternatively it could be MSG or aspartame but tinned and frozen foods don't tend to have those in much, it's more crisps. Keeping a diary of what you eat and whether you become ill or not will help you find out what it is.

What kind of ill is it?

Re: Cute!

[compilerbitch.livejournal.com]

I tend to feel bloated, sick, headachey (sometimes severely). "Poisoned" wouldn't be too far wrong. I have investigated obvious things like wheat/gluten intolerance (avoiding both made no difference). Aspartame doesn't seem to be it either. MSG is possible/likely, but that doesn't explain why I don't get the problem from Chinese food, unless of course it is present in much bigger quantities in crisps.

I know for sure that I don't get on well with excessive amounts of salt, which definitely does make me feel sick, but again this doesn't correlate that well. I can eat quite salty bacon without problems.

[compilerbitch.livejournal.com]

PS: my browser decided on "cute" as a title of its own accord. I only just noticed. It seems a bizarre juxtaposition given the subject of this conversation!

Re: Cute!

[feanelwa.livejournal.com]

That sounds sulphur dioxidey to me, although I'm not the expert. Watch out for it in food, and if you stop feeling ill when you give it up that may have been the problem substance.

Of course if you feel utterly terrible like that at some point and it doesn't go away after three hours, see a doctor, because it may be something else - minor food intolerances usually are almost gone after about three hours. (Things like wheat or lactose reactions, which are eaten in larger quantities and are more severe, can last longer. Peanut allergies and others that involve anaphylactic shock are out of my field of knowledge on such things.)

Chinese food varies in its MSG content - there are some places who don't use any, some who use about as much as in crisps, and some who use enough to make anybody but the most hardened MSG-eater ill. Some of the stalls in Camden put loads in. My threshold is just below crisp level. (Not counting Walkers crisps because they pile aspartame in as well, the bastards.)

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[philw.livejournal.com]

Amazingly this is true. They have VERY sharp claws and occasionally use them.

[philw.livejournal.com]

Sooner or later we vegetarians will arise and slaughter and eat all you damned carnivores! ...ermmm

[ishmaela.livejournal.com]

You need to eat a chicken salad sandwich from Zaxby's. It's made fresh and they use ranch dressing instead of mayo. And they pile it on a buttery, toasted slab of sourdough bread and slather on more ranch dressing.

All the fat in the ranch dressing cancels out whatever may be vaguely good for you in the salad itself.