Cooking at Home with Judy

Triethanolamine

What is it and why should you care?

Do you care about what you put on your skin? Do you know the source of all the ingredients listed in those products you have sitting on your shelf? 

I developed a redness, slight swelling and soreness over my left kidney. When I have had this before (over my right kidney) it is due to my allergies to lanolin. Which I avoid because I am allergic to wool. And, where do we get lanolin????

Any way, I was VERY careful to check the label of a new coconut shea nourishing lotion. NO lanolin, but within a week of using it daily on my hands the red, swelling and soreness started.

Put Sherlock on the case and I found an ingredient I had NOT investigated in the past. Here is what I found.

"Triethanolamine (TEA) is a clear, colorless, thick liquid that smells a bit like ammonia because it has nitrogen at its center," Romanowski says. As he explains it, triethanolamine is made by reacting ethylene oxide, which is derived from the petroleum industry, with ammonia, which is derived from air. Jul 11, 2022

Trolamine, which is also referred to as triethanolamine (TEA) The substance may be toxic to kidneys, liver, skin. Repeated or prolonged exposure to the substance can produce target organs damage. Jun 5, 2015

Petroleum is listed as a carcinogen in Europe and therefore banned,”. Aug 7, 2019. Again, they are way ahead of us?

So you see my friends, it is important to know where the ingredients come from that you ingest, apply to your skin or breath into your lungs. 

From your friend in the kitchen, Judy

Peach Ice Cream Update

Don't you just hate it when half your peaches are ripe and the other half are not and you WANT homemade old fashioned Peach Ice Cream? Recipe on page 69 in Volume 3 of Cooking with Judy.

Download Peach Ice Cream.pages.

Well it happened to me the other day and I was not happy. If I waited, the ripe ones would be TOO ripe. So what to do????

I love my No-Bake Baked Apples (Download No Baked - Baked Apples.pages), so why couldn't I cook the peaches the same way? I am always willing to try.

In a small ceramic skillet:
2 T butter
2 T local honey
1/4 C broken pecans
1/2 t cinnamon plus a pinch of salt

Melt and bring to a slow bubble. Allow the Carmel sauce to thicken slightly. Stir well.

Add: 4-6 FRESH peaches, diced.

You won't be able to peel the peaches* so simmer on low, covered until soft. Add this mixture to your hot custard. Stir well, cover with wax paper (instruction in ice cream recipe) and chill overnight. Churn the next day or in a few days when you have time.

You know when any stone fruit is ripe and sweet. It peels easily.

From your friend in the kitchen, Judy