US Food Policy: If you could change one thing...

fishshark

FunkyTobias wrote: »

fishshark wrote: »

PaleoPath4Lyfe wrote: »

Require all restaurants to post nutritional information on their menus.

Yup, accurate ones too.

So much this. Regardless of chain or not. They know what they're putting in it shouldn't be that hard. And let's be honest, if they had to start reporting calorie counts and sodium content a lot of places would stop the abuse of butter and salt in their recipes.

Most restaurants don't use butter in their recipes...............they use cheap seed oils such as canola, corn, soy, etc.

There is nothing wrong with butter in the least.

I was referring to quantities used. There is such thing as too much butter.

Restaurants don't use real butter and very few chain restaurants actually do cooking. Most of the crap they serve is either frozen or canned. The only butter might be on the potato they bring to you and maybe a bit for your bread at the table.

As someone who has spent decades in the restaurant business, I can quite honestly say that you have absolutely no idea what you are talking about. Not that you had much credibility before, but at least now I know for a fact that you just completely make up any lies you can to try and push your own misguided agenda.

My sister works in the restaurant industry as a general manager and has worked at a variety of different types of restaurants and she has told our family what that food is really like in the chain restaurants.

They use seed oils to cook with and most of that food is NOT fresh cooked, but rather warmed up from its frozen state. She has said about the only things that are actually cooked are steaks, burgers and some chicken. Its not cooked from scratch in the kitchens of those restaurants.

I do know what I am talking about.

Sounds to me like your sister is a lousy restaurant manager.

I don't think that equals "most restaurants don't cook food."

My sister is a fantastic restaurant manager and actually when she went to work at a different restaurant many of the employees also requested to go that restaurant or quit all together.

They don't cook most of the food. Its re-heated crap. This is why we rarely eat out any more.

There are plenty of people that work in the restaurant industry that corroborates what she is the rest of us family members also.

also in the 10 years ive been a chef, have a degree in culinary arts, culinary operations, a bachelors in restaurant management, and currently in the process of my masters in nutrition i have NEVER ONCE reheated or used frozen food. "Most" restaurants are NOT olive garden or chilis.

Been in the business for 30 years.

I've seen both ends.

Some small places reheat frozen crap
(Usually the fried stuff )

I've worked for a few chains too. Some of the side dishes may have been pre frozen., the main dish is usually cooked to order.


I've also worked for places that do more volume than the chains do, and source everything locally, and cook everything from scratch

Ive only worked for non chains because... well all the school and experience I have. I also have lived in cities where food chains are not very popular.. San Diego, Portland, SF ect. In portland the only food chains were at the mall. Yes food chains may use oils and frozen foods (why I mentioned olive garden) but the majority use clarified butter.

ForecasterJason

I understand most restaurants are different, but when it comes to the chain fast food places, it's a completely different story. I can say from work experience that a large portion of it isn't real stuff.

senecarr

Based on this thread, we need to label accurate nutrition when people are being fed reheated dogs that have been put down by Russians subsidized by not banning the FDA's high fructose GMO's because anything less is a nannystate mentality. Also, be angry if that dog isn't deep fried in real butter and real maple syrup.

Did I thread right?

AnvilHead

senecarr wrote: »

Based on this thread, we need to label accurate nutrition when people are being fed reheated dogs that have been put down by Russians subsidized by not banning the FDA's high fructose GMO's because anything less is a nannystate mentality. Also, be angry if that dog isn't deep fried in real butter and real maple syrup.

Did I thread right?

They'll also need to resize every food container to an absolute minimum of one gallon size, just so the label can be large enough for every possible applicable "health warning". And each gallon jug will contain one serving, to avoid confusion and enable accurate measurement. So instead of buying a stick of butter, you'll buy 10 one-gallon jugs, each with one pat of butter in them (and all the appropriate "warnings" about the myriad evils and health risks of butter on the label, of course).

3dogsrunning

AnvilHead wrote: »

senecarr wrote: »

Based on this thread, we need to label accurate nutrition when people are being fed reheated dogs that have been put down by Russians subsidized by not banning the FDA's high fructose GMO's because anything less is a nannystate mentality. Also, be angry if that dog isn't deep fried in real butter and real maple syrup.

Did I thread right?

They'll also need to resize every food container to an absolute minimum of one gallon size, just so the label can be large enough for every possible applicable "health warning". And each gallon jug will contain one serving, to avoid confusion and enable accurate measurement. So instead of buying a stick of butter, you'll buy 10 one-gallon jugs, each with one pat of butter in them (and all the appropriate "warnings" about the myriad evils and health risks of butter on the label, of course).

Sounds perfect. You got my vote.



Wait. I'm Canadian.

drachfit

stop subsidizing corn farmers