Friday, September 25, 2009
We've realized that she is very sensitive to corn and any derivatives so I've been extra careful lately on what we both eat. I would safely say that if a label says natural flavors, there is a 99% chance that there is corn in the food.
What prompted me to write this post is that we've recently night weaned our daughter and she has been sleeping great. Except a couple nights ago she was up all night, couldn't settle herself and my husband got very little sleep. The next day I tried to figure out what was going on and realized we had been giving her the little juice boxes that we purchased awhile back. Just about everything in my house is "safe" for all of us to eat. I guess this one slipped by because what do you know, natural flavors were listed on the box. And these are organic, no sugar added, real juice drinks. So, I called the company and they said that yes, the natural flavors were in a base of corn (or wheat) alcohol but since "alcohol is a distilled product, there are no proteins from wheat or corn left". I am 100% positive that my daughter reacted to the juice because she hasn't had anything else that could have caused a reaction, isn't sick and had been sleeping fine. Once we stopped the juice, she slept fine again.
So, I've learned my lesson. I don't plan on buying anything else with natural flavors unless I have confirmed that it is corn free. There are some natural flavors that are not corn derived, but be careful if you are corn or wheat sensitive to always confirm the ingredients with the company!
Tuesday, September 8, 2009
- 1 large egg yolk*
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon white wine vinegar
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon salt plus more to taste
- 3/4 cup canola oil, divided
Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.
Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.
* Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.