OK, you've convinced me, you say, but what can I eat? 

First the good news:  you'll soon be able to eat wonderful food

Now the bad news:  you'll have to learn how to cook it yourself......

Here is what many MSG-sensitive folks do well with:

	Organic fresh fruits and vegetables NOT sprayed with Auxigro
	organic frozen vegetables that do not contain added ingredients
	Naturally raised meats - unprocessed
	non-enriched or homemade rice milk, homemade almond milk, or homemade hazelnut milk
	Italian/French bread made with only wheat flour or semolina flour (NO malted barley), yeast, salt, and water (this freezes well)
	Wheat flour WITHOUT malted barley in it, such as Arrowhead Mills All Purpose Flour.
	canned tuna with only water or olive oil and salt
	olive oil, fresh squeezed lemon juice, and salt as a salad dressing
	quickly cooked homemade pasta sauces made from fresh vegetables
	Shrimp without sulfites added - (many MSG sensitives are also sulfite-sensitive)
	whole organic milk
	organic butter with only cream and salt in it
	soft cheeses such as fresh mozzarella made with rennet and not aged
	imported Italian pasta
	black olives (read labels)
	almonds - with nothing added
	fresh eggs
	cooking oil - hazelnut, grapeseed, canola, sunflower, almond, avocado, sesame etc. with nothing added
	Brown rice - with nothing added

Learn to add these to your cooking:

fresh ginger
rosemary
oregano