CNM natural chef lecturer Olivier Sanchez
I’m trying to eat more healthily and pay attention to the ingredients in the food I buy. I’ve noticed that MSG seems to be in everything! How can I avoid it and still enjoy tasty dishes?
MSG (Monosodium glutamate) is a flavour enhancer which in one form or another, is contained in the ingredients of most processed and packaged foods including sauces, stocks, and take-aways. Cooking with fresh produce is the best way to avoid it. The right balance of taste, flavour and texture is every chef’s aim. Making your own stock requires little effort and can enhance the taste naturally of your final dish. To a natural chef like me the most amazing flavours in the world are also those with the highest antioxidant content – which means helping to protect your cells from free radical damage. Use top quality ingredients which will have their own flavour, which you can enhance by using dry spices such as cinnamon, turmeric, sumac, cloves, and wonderful fragrant herbs like oregano, rosemary and sage.
About the expert: Chef and nutritionist Olivier Sanchez teaches on the CNM Natural Chef Diploma Course. CNM is the College of Naturopathic Medicine, where amongst many natural health courses on offer, you can train to become a CNM Natural Chef. Visit naturopathy-uk.com/courses-eu/courses-natural-chef/ for more details.
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