Marinated Chicken for the whole family
I've been fairly quiet for ages, but I'm busy designing recipes for Failsafe and South Beach. This came out wonderfully tonight. If you're really amine sensitive, I would just oven bake the chicken and skip the browning step.
Enjoy!
( Marinated Chicken for the whole family )
Enjoy!
( Marinated Chicken for the whole family )
I get asked this question a lot, so I have an answer with more detail preapred.
What is Chemical Sensitivity?
Some people are extra sensitive to chemiclas in our environment. This includes chemicals present in the air and physical environment through modern living or natural sources and chemicals present in foods that are either additives or naturally occuring. The reactions of people are related to dose, some people will react to even a tiny amount. Nearly anyone will react if the dose is high enough. Children are among the most likely to be affected as their small body mass means that a small amount will be less well tolerated than an adult can.
As additives in our foods increase, more people will be affected. Most reactions are delayed and are therefore difficult to identify.
Before approval, these additives are tested only for their cancer-causing potential, not for their effects on health, behaviour or learning ability.
Typical reactions include:
• skin (itchy skin rashes)
• airways (asthma, stuffy or runny nose, frequent ear infections)
• gut (colic, reflux, bloating, stomach discomfort, cramps, diarrhoea, constipation, sneaky poos)
• neurobehavioural (headache, migraine, tinnitis, epilepsy, lethargy, impairment of attention, memory or concentration, anxiety, depression, panic attacks, restless legs, sleep disorders, irritability, restlessness and hyperactivity).
Food Chemicals
In Australia there are approximately 350 permitted food additives. While most are harmless, about 60 of these additives have been associated with adverse reactions. There are also naturally occurring chemicals in food that cause reactions in sensitive people. The main ones are salicylates, amines and msg, which often give foods an appealing odour or flavour. Generally the brighter the colour or the stronger the taste/smell the more of these chemicals the food will contain. Salicylates are the natural pesticides in plants, so many fruits and vegetables are high in salicylates. Amines increase in foods as they age so many aged products (like cheese) or ripe fruit and vegetables contain them.
When exposed to a food source, a reaction can occur starting immediately or be delayed up to 72 hours later. For this reason we are very careful what we eat, trying not to overload on anything over time. That means keeping track of everything we consume. Unfortunately many more manufacturers of commercial products are putting things in our food that the chemically sensitive cannot tolerate, so we cook a lot of food from scratch at home.
Environmental Chemicals
Among the environmental chemicals that affect us are road pollution, cigarette smoke, cleaning products, pesticides, some paints and colours (house paint, some brands of whiteboard pens), petrochemicals (petrol, kerosene, turpentine, methylated spirits), cosmetics, lotions and soap (hand soap, detergent and laundry soap). Anything with a strong smell will definitely affect us. There is no way to know everything that will contribute to our overload as we react to some chemicals that are low in scent, like pesticides. To combat this we keep our environment as low in scent and chemicals as possible. We use scent-free products at home and send scent-free sunscreen to day care, for example.
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Anyway thanks for the uber complete answer!
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