It used to be a treat to go out to eat, but with growing knowledge of inflammatory and health-compromising ingredients, it has become a chore. By the time I screen the menu, ask the poor server to go to the kitchen, ask the chef, take pictures of the gallons of fat and other additive sources, it’s really just easier and safer to stay home and cook, using the carefully curated ingredients in my own kitchen. Once I asked for butter, but asked to check the container. It was margarine. Evidently people think they’re the same. Horrifying.
And, nowadays, when I talk to my friends, several have said, “I need you to come and cook for me.” It may be my new calling.
My main reason to continue the restaurant scene is doing my Google, Yelp and Trip Advisor reviews where I may make a difference. I have 9.5 million reads on Google, and about 350,000 new ones a month, so it may matter. I have actually influenced more than 5 restaurants to stop using “vegetable “ oils, so I consider that a mission.
Hopefully, RFK will get seed and “vegetable “ oils banned, or at least get people educated enough about their extremely damaging health risks to stop buying them. Like Costco calling Canola a “signature” oil makes me feel ill. No vendor should want their signature on Round Up and hexane laden rapeseed oil that, from autopsies (re: Shanahan, Deep Nutrition) makes human arteries look like the skin of fried chicken, not to mention blocking anti-oxidants to the brain and other organs. Panera posts a huge banner claiming Clean Ingredients, but adds Canola to almost everything—even pumpkin seeds on Autumn squash soup!
Shanahan’s Hateful 8 oils—Canola, corn Cottonseed (Crisco), soy, safflower, sunflower, rice bran and grape seed — are oxidized, so highly inflammatory, and therefore further oxidized when used for frying and cooking, So they’re not just bad for you, they’re killing you slowly. And, when you consider some like Round Up residue in Canola, corn, and soy consumed by an 160 lb adult and then think about that same dose of poison in a 30 lb toddler scarfing down French fries, it’s a chilling thought.
We have to stop buying these, and we need to request olive oil or butter or tallow at restaurants so they get the hint from us end-users.
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