The Truth Behind Fast-Food Restaurant's Soft and Fluffy Claims!

re: The Truth Behind Fast-Food Restaurant's Soft and Fluffy Claims!

marday — Thu, 10 Jan 2008 06:41:33 GMT

I like to use toasted sesame seed oil on my salad, with a bit of salt, onion, or even some curry, or cayenne pepper. The sesame oil gives it a kind of roasted flavor. The vinegar and HFCS or sugar that's put in most commercial salad dressings makes me ill.

re: The Truth Behind Fast-Food Restaurant's Soft and Fluffy Claims!

kzoobob — Tue, 08 Jan 2008 15:47:11 GMT

For 35 years I slaved for the company as a sales rep., traveling 4 to 5 days a week, on and off airplanes, in hotels, sitting in cars and eating out (on the company of course) up to 15 meals a week. I opted for the better choices at all the chains. Early on it was burgers (loved the beef?), then fish sandwiches (until I found out the level of fat), and then to chicken (processed beyond my wildest dreams). With all the success, promotions and higher income, what did I achieve? I ruined my body and health for 35 years. I gained weight no matter how much I exercise and how much I cut back on intake. I lost muscle mass on fad diets and low calorie diets. I had high blood sugars (diabetic), cholesterol, triglycerides, blood pressure, etc. All of that changed when I was "downsized" by the companies. My blood pressure went down 30 points without any changes. Now I am poor and live month to month while getting my life in order and getting older. But without the stress of the companies (I should thank them for adding years to my life) and eating home cooked, healthy, organic foods - all of the health numbers are in the normal range except my insulin level (thanks to drugs which raise it). I have yet to achieve the weight loss and maybe I don't have the sense or discipline to do it. After much reading and thanks to Dr. Mercola, Dr. Rima Leibow, Dr. Weil, and others I do see the errors I made for so many years and am trying to correct them. May the food industry see the error of their ways and end the use of things like high fructose corn syrup, chemicals, colorings etc. before none of us can walk or run.

Bob

re: The Truth Behind Fast-Food Restaurant's Soft and Fluffy Claims!

T_rex — Fri, 16 Nov 2007 18:24:40 GMT

I remember back in 1977 when I was a young upwardly mobile chum and I had started a new job I used to stop at Mcdonalds every morning for "breakfast". What a mistake that was. Ruining my nutrition in this manner led to poor job performance and the ruining of my career. Today I'm picking up the pieces.

re: The Truth Behind Fast-Food Restaurant's Soft and Fluffy Claims!

EQ — Mon, 05 Nov 2007 21:30:45 GMT

Good to see you again, Lucy.

re: The Truth Behind Fast-Food Restaurant's Soft and Fluffy Claims!

Aman — Mon, 05 Nov 2007 17:08:41 GMT

Does anyone out there know why McDonald burgers taste the way they do? I've been told that the beef is actually from retired dariy cows and not steers. Dairy cows have a lesser quality meat which is why dairy beef isn't sold in supermarkets. Can anyone confirm.

re: The Truth Behind Fast-Food Restaurant's Soft and Fluffy Claims!

ouma — Sun, 04 Nov 2007 20:57:32 GMT

I have served our healthy family salad dressing to many hundreds of people over the last 40 years and have not yet had a negative response.

Here is how: Fresh ingredients are preferable, if you do not have a herb garden, a few pots in the kitchen window will supply all your needs.

For this dressing fresh garlic is essential, so you will need a garlic crusher.

Crush 1 or 2 cloves of fresh garlic into the salad bowl, add a pinch of salt (to taste) & grind together with the back of a spoon. Add about 1 to 2 tablespoons pure virgin cold pressed Olive oil & mix well so that the garlic flavour mixes into the oil.

Add ½ - 1 T spoon Grape Vinegar & mix. Lightly chop a hand full fresh oreganum leaves & stir into dressing, crushing it slightly to bring out the flavour. You can use dried herbs, but fresh is better.

To this dressing, which is adequate for a salad for 4 people, add your salad ingredients.

Remember to add a few sprigs of freshly picked & well washed parsley to the salad. *** Enjoy!

re: The Truth Behind Fast-Food Restaurant's Soft and Fluffy Claims!

tesaje — Sun, 04 Nov 2007 17:20:27 GMT

Olive oil congeals when cold. You can use it like that if you don't mind it in chunks. Flaxseed oil goes rancid so fast it must be refrigerated at all times and even then might go rancid.

re: The Truth Behind Fast-Food Restaurant's Soft and Fluffy Claims!

Katpug — Sun, 04 Nov 2007 07:20:45 GMT

How do you use coconut oil as a dressing?

re: The Truth Behind Fast-Food Restaurant's Soft and Fluffy Claims!

LORENLSMITHHughes — Sun, 04 Nov 2007 04:14:06 GMT

two oils I prefer, even to olive: Coconut oil--delicious and you can use it anywhere. Also Hempseed Oil,

you need nothing else....no mustard, custard, or vinegar and is the most tasty of all. And it is so good for you they are most likely going to try to outlaw both of them LLS

re: The Truth Behind Fast-Food Restaurant's Soft and Fluffy Claims!

Rose My Rose — Sun, 04 Nov 2007 02:08:18 GMT

No one has even mentioned the fried chicken and chips, cheese and bacon that are included inthe mouth watering selections! As if the anemic looking toamato, carrot shredds and iceberg weren't good enough by themselves!!

The big mac is probably better for you!!

re: The Truth Behind Fast-Food Restaurant's Soft and Fluffy Claims!

HealingMindN — Sat, 03 Nov 2007 20:16:14 GMT

Lucy forgot to mention the buffets and similar restaurants that add all sorts of fillers to their food that have almost no nutritional value. I still remember this one in my area called "kings table" in my younger days. They used all kinds of breadings to encrust the fried foods (BTW: it was easy to tell how many months old the oil in their deep fryer was getting). They also used tons of bread and margerine in their desserts like bread pudding (I swear I could taste the mold in that industrialised pudding). Ten years later, they're out of business for lack of cleanliness. I believe there was a crawling, mucky, syrupy encrustation originating from the niche where "Kings table" used to be, so they knocked down the entire shopping center. I think a proper, high pressure steam cleaning would have done the job.

re: The Truth Behind Fast-Food Restaurant's Soft and Fluffy Claims!

milknhoney — Sat, 03 Nov 2007 19:30:38 GMT

I haven't seen Lucy Locke for a while and I am very happy to see and hear her!!! Yeah Lucy!

I am eating out less and less these days, Love all the salad dressing suggestions! cheers

re: The Truth Behind Fast-Food Restaurant's Soft and Fluffy Claims!

curious7 — Sat, 03 Nov 2007 19:06:49 GMT

Lies, lies, lies, and more lies. These people have but one goal, and that is to separate you from your money. As long as they get the money they care little about how they meet that goal. You know buy cheap, sell high. Good wholesome food does not play into this equation, because the good stuff costs too much, and would make fast food, not so fast.

Think about it likely GMO, and partically prepared food, meaning processed. Here's to your health.

re: The Truth Behind Fast-Food Restaurant's Soft and Fluffy Claims!

Carol Brill — Sat, 03 Nov 2007 17:38:38 GMT

Has anyone researched the GMO products used in fast food salads? Are they prepared fresh locally, or are they trucked in, already prepared? If trucked, they would have to be shelf stable. I think there's more to it than potato starch. Hey, what about the eggs? I think I'm gonna be sick! I think the dressing is just part of the problem.

re: The Truth Behind Fast-Food Restaurant's Soft and Fluffy Claims!

Paradox — Sat, 03 Nov 2007 17:08:12 GMT

I see no reason to buy salad dressing. I have not for so long that when I am served a commercial dressing, even one for the health food store, it tastes artificial. My standard is

olive oil

lemon juice

Dijon mustard

That's it. How hard is that? I keep my olive oil in the fridge and warm it under hot water to de-solidify it. I keep only a small amount, refreshed often, outside in a cruet for putting on bread or when cooking requires just a small amount.

I sometimes do make a week's worth of dressing and keep it refrigerated, but it's so easy to do it's not necessary. The French make the dressing right in the bottom of the salad bowl. Put in the olive oil, the lemon juice or vineager and a dab of mustard, mix with a fork and you're read to add the greens and other ingredients and toss.

Bon apetit!