Boars Head, Applegate and other lunchmeats

[Guest guest]

Over the years, I've learned the importance of educating myself about food

manufacturers and food additives. While I was learning and living with the

Feingold Program I got to the point of being extremely picky and discriminating

about what I would buy, which strictly limited us to a very small number of

options for pre-cooked lunchmeat. Now that I have gone SCD, I think I need to

take it to the point of just preparing it for myself every time and not even buy

the one deli roast beef that a local Italian butcher roasts himself and claims

has nothing added but salt and pepper. He may be correct but then again if he

isn't as clear on understanding the importance of avoiding additives and the

commonplace and thoroughly rampant problems with hidden ingredients not only in

the food in the grocery but also in the wholesale level ingredients that food

manufacturer's buy from each other he may be thinking he's telling me the truth

and just not looking into his suppliers

carefully enough or he may think that it is just a good as the truth to make

that claim while not disclosing some marinade as if I only asked about spices (I

did specifically talk to him twice about MSG as well as BHA, BHT, and TBHQ. Now

that I can't trust a basic meat section of the grocery to have just meat without

stuff injected and I can't trust just a basic product section of a grocery to

not have added food dye to some of the produce, well...

I think the key for us now is to just get our minds wrapped around the idea of

what " from scratch " should really mean to us. I understand that many people may

have to take it in incremental steps to get all the way there. But I would

encourage everyone to make a plan to make more and more food for themselves and

buy as little as possible from manufacturers of prepared foods. Last weekend we

made a big batch of homemade hotdogs for the first time. The week before that I

bought several whole eye of round and several whole pork loins for my freezer.

Now I'll just roast one occasionally and thinly slice the meat. Roasting takes

oven time, but aside from that it is easy and work free. Next weekend we'll

will do another project. That in addition to the day to day cooking that I do

should be moving me right along towards being able to avoid any infractions and

really live SCD.

Sheril

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