Hide this
 

Even Five-Star Restaurants Can't Be Trusted for Healthy Food

August 23, 2008 | 45,585 views
Share This Article Share

restaurant, eating outWhat do a hot dog from Yankee Stadium, potato latkes from the Four Seasons in Manhattan, and a sirloin steak at Applebee's have in common? They all came from Sysco, a Houston-based food wholesaler.

This food supplier serves nearly 400,000 American eating establishments, from fast-food joints to five-star restaurants.

While some of Sysco’s products are relatively wholesome (regionally grown greens, potatoes, beef), others are filled with additives. The breaded cheese chicken breast, for instance, contains monocalcium phosphates, sorbic acid preservatives, and oleoresin in turmeric. The Serve Smart Chicken consists of parts of other chicken breasts mashed together into a single, chicken-breastlike block.

Restaurants make a good deal of money serving these pre-prepped foods, since the meals can be purchased in bulk and stored in a freezer for months. It comes as little surprise that hospitals, universities, and military bases use Sysco's pre-cooked foods. But well-regarded restaurants have also begun to offer such items to save time and money.

Edgar's restaurant at Belhurst Castle, which has won numerous awards of excellence from Wine Spectator magazine, serves Sysco's Imperial Towering Chocolate Cake. For just taking it out of the box, letting it defrost, and then sprinkling it with fresh raspberries, they charge $8.95 a slice.

Some quality restaurants do not use Sysco’s pre-made items, but only their grocery store-like ingredient selections. But at many restaurants, diners are essentially paying a chef to defrost and heat food -- or, more accurately, defrost and heat various ready-to-eat processed foods.

What Are GMOs?

From April 19th through April 25th we launch GMO Awareness Week. We set aside an entire week dedicated to providing you with information on GMOs and labeling initiatives.

GMOs are a product of genetic engineering, meaning their genetic makeup has been altered to induce a variety of “unique” traits to crops, such as making them drought-resistant or giving them “more nutrients.” GMO proponents claim that genetic engineering is “safe and beneficial,” and that it advances the agricultural industry. They also say that GMOs help ensure the global food supply and sustainability. But is there any truth to these claims? I believe not. For years, I've stated the belief that GMOs pose one of the greatest threats to life on the planet. Genetic engineering is NOT the safe and beneficial technology that it is touted to be.

Help Support GMO Labeling

The Grocery Manufacturers Association (GMA)—Monsanto’s Evil Twin—is pulling out all the stops to keep you in the dark about what’s in your food. For nearly two decades, Monsanto and corporate agribusiness have exercised near-dictatorial control over American agriculture. For example, Monsanto has made many claims that glyphosate in Roundup is harmless to animals and humans. However, recently the World Health Organization (WHO) had their research team test glyphosate and have labeled it a probable carcinogen.

Public opinion around the biotech industry's contamination of our food supply and destruction of our environment has reached the tipping point. We're fighting back. That's why I was the first to push for GMO labeling. I donated a significant sum to the first ballot initiative in California in 2012, which inspired others to donate to the campaign as well. We technically "lost the vote, but we are winning the war, as these labeling initiatives have raised a considerable amount of public awareness.

The insanity has gone far enough, which is why I encourage you to boycott every single product owned by members of the GMA, including natural and organic brands. More than 80 percent of our support comes from individual consumers like you, who understand that real change comes from the grassroots.

Thankfully, we have organizations like the Organic Consumers Association (OCA) to fight back against these junk food manufacturers, pesticide producers, and corporate giants.

Internet Resources Where You Can Learn More

Together, Let's Help OCA Get The Funding They Deserve

Let’s Help OCA get the funding it deserves. I have found very few organizations who are as effective and efficient as OCA. It’s a public interest organization dedicated to promoting health justice and sustainability. A central focus of the OCA is building a healthy, equitable, and sustainable system of food production and consumption. That's why I'm proud to announce I will be matching donations up to $250,000 this week.

Please make a donation to help OCA fight for GMO labeling.


Donate Today!

 

Dr. Mercola's Comments:

I am not a fan of regularly eating out because of the major unknowns at most restaurants, and this article really confirms my suspicions.

I’ve often wondered how restaurants can offer so many different menu options and in about 15 minutes, sometimes less, have it sitting in front of you ready to eat.

This just isn’t possible if you’re cooking something from scratch.

So it turns out that many restaurants are simply buying processed frozen foods, popping them in the microwave, and passing them off as “homemade cooking.” This is something you’d expect from a cafeteria, fast-food joint or chain restaurant, but five-star eateries?

This is all the more reason to start spending more time in your own kitchen, and less time eating out. I have long said that if you want to stay healthy you, one of your relatives or friends, spouse, or someone you pay, needs to spend some time in the kitchen.

The Only Way to Know What’s in Your Food is to Make it Yourself

In 2006 the average U.S. household spent close to HALF of its food budget on meals eaten away from home, according to The Survey of Consumer Expenditures for 2006, released by the Bureau of Labor Statistics.

That is far too much to be healthy.

Aside from relying on frozen processed foods from a wholesaler, here are some of the other unsavory practices going on at many restaurants:
  • Daily specials are not always “the chef‘s inspiration of the day.” Instead, daily specials are often dishes prepared specifically to get rid of ingredients nearing the end of their shelf life. To spot these iffy "specials," look out for expensive items used in a way that minimizes their flavor, such as cut and braised lamb chops playing second fiddle in a dish.
  • Even the healthiest meals are loaded with calories. According to a registered dietician and representative for the American Dietetic Association, restaurant meals average between 1,000 to 1,500 calories.
  • Menus are rigged. The dishes that earn the restaurant the most profit are always located in the most eye-catching spot.
  • You might not be getting what you think if you order seafood. Often inexpensive fish, such as pollack, gets passed off as something more expensive, like cod. Or, Maryland-style crab cakes may be made from crab that came from Vietnam. Most fish in restaurants is also farm-raised, which you definitely want to avoid.
I do understand that sometimes eating out is your only option, and that it can be enjoyable to go out to eat for a special occasion. But for the majority of your meals, sticking to home-cooking will greatly improve your health (not to mention save you lots of money).

[+] Sources and References

Thank you! Your purchases help us support these charities and organizations.

Food Democracy Now
Mercury Free Dentistry
Fluoride Action Network
National Vaccine Information Center
Institute for Responsible Technology
Organic Consumers Association
Center for Nutrtion Advocacy
Cornucopia Institute
Vitamin D Council
GrassrootsHealth - Vitamin D*action
Alliance for Natural Health USA
American Holistic Veterinary Medical Foundation
The Rabies Challenge Fund
Cropped Catis Mexico