Category Archives: Food

Foods With The Most Sodium May Surprise You

You are probably well aware of the fact that most people eat too much sodium. When many people think of salty foods, they think of things like pretzels and chips. However, these foods did not even make the list of saltiest foods. The top five salty foods are bread, pizza, sandwiches, cured meats and soup.

 

Zerleen Quader was the lead researcher in the study that analyzed the most sodium-rich foods. She also works for the Center for Disease Control and Prevention. She has stated that one of the keys to reducing sodium intake is to find out which foods have the most sodium.

 

Many people think that sodium is all bad. However, it is actually an essential mineral. However, when you get too much of it, you increase your risk of high blood pressure. This in turn will increase your risk of stroke and heart attack. Table salt is made up of about 40 percent sodium. One teaspoon has about 2,300 mg of sodium. This is the maximum amount of sodium that professionals recommend per day.

 

According to a report released by the CDC, the average American is getting 3,500 mg of sodium. It is important to note that most salt does not come from the salt shaker. It comes from eating processed food. Many foods, such as bread, only have a moderate amount of sodium. However, the problem is that many people eat these foods all day long.

 

You are not going to drastically increase your sodium intake if you eat one slice per day. However, if you eat several slices per day, then you will be consuming a lot of extra sodium. You can reduce your sodium intake by paying attention to the food labels. You can add flavor to your food by using herbs instead of salt. You can request meals that are lower in sodium when you are eating out.

 

Dunkin’ Donuts, Chipotle Working to Regain Customer Base

It seems there is not a year that goes by that some fast food restaurant does not go through a public situation in which it faces accusations of spreading a disease or serving poor product. Two of the most recent problems have arisen from breakfast giant Dunkin’ Donuts and fast-casual chain Chipotle.

 

Dunkin’ Donuts was sued recently when a customer ordered a baked good and requested butter. The franchise spread margarine on the product instead of what the customer requested. According to the customer’s attorney, the lawsuit is geared towards not the specific case of not using butter, but the practice of restaurants claiming it uses one product, while actually using another.

 

The courts ruled in favor of the plaintiff and Dunkin’ Donuts now stocks butter packets for those who don’t want margarine. It has also moved to making the public aware that it is using more quality ingredients while still maintaining its signature flavors.

 

Chipotle, on the other hand, is having a much harder time recovering from its outbreak of E. coli and norovirus. According to CNBC, while the burrito chain has recovered with most of the public in the new year, it still has a long way to go with millennial consumers. Many have moved to more natural fast food places like Panera.

 

In an effort to bring back customers, the company is focusing on its tradition of discounts and free product trying to regain its status as a great place to go to lunch. The company’s stockholders main concern is the potential losses in profit to Chipotle as it regrows its customer base.

 

Many companies are forced to make changes in the wake of a scandal. This includes altering standard operating procedure in the stores, educating retail employees and higher-ups and propelling full-scale marketing plans to combat public perception. Sometimes companies use this as an opportunity to launch a new product or discount earlier than they had planned.

 

After years of restaurant outbreaks, racism and coffee that is too hot, restaurants have figured out that it’s important to plan ahead. With dozens of chains suffering from bad apples in their franchises or distribution system, the mark these changes leave on their restaurants can alter the industry as a whole.

 

St. Louis Restaurant Boasts 27 Varieties of Ranch Dressing and Three Hour Wait Times

Twisted Ranch is a St. Louis eatery whose house specialties all feature ranch dressing in one form or another, including Bloody Marys and burgers seasoned with ranch. While the restaurant opened its doors in July of 2015, interest in the chain exploded after a recent video on BuzzFeed derided its culinary offerings as nothing more than saturating food with ranch dressing. The viewership of said Buzzfeed video exceeded 20 million clicks and drew an interest in the venue that greatly exceeded its “cramped and harried” interior.

 

Despite the locale’s small interior, it has fed weekend customers who have been more than satisfied after a three hour wait until such a point that it ran out of its supply of ranch. The initial surge in customers on Friday was so rampant that Twisted Ranch was forced to close early after running out of food. Notably, one customer shared her story with a local news affiliate, remarking that she had come all the way from Indiana and had decided to see it for herself after learning of the eatery through the Buzzfeed video.

 

The massive popularity spike has resulted in additional chaos in the kitchen: their entire ranch supply is made from scratch and the maximum occupancy is equivalent to a single dining room. Even weeknight attendance of Twisted Ranch sees regular waiting times as long as 90 minutes, leaving people to perambulate around the local area. As a countermeasure to the massive hordes of curiosity-seekers, Twisted Ranch has begun closing in the middle of the afternoon in order to ready the staff for dinner crowd. The site’s owners, who have decided to bet their livelihood on a restaurant focused on a salad dressing, have taken the popularity swell in stride. They have commented to their local news affiliate that they have expedited their quest into expanding into a second location.

 

The site’s website cautions customers to call ahead to gauge wait times and availability. While it is completely closed on Mondays and operates on Sunday from 11 a.m. to 2 p.m. and its remaining days feature split lunch and dinner service.

 

McDonald’s Transitions to Fresh Beef Patties

Fast food behemoth McDonald’s has announced that it will change its Quarter Pounder so that it will use fresh beef patties in lieu of frozen ones. This announcement comes after over a year of pilot attempts in Dallas, Texas, and Tulsa, Oklahoma, and is regarded as the most drastic change to the chain’s menu in decades. The move is likely a move to stay competitive with rivals like Wendy’s and Five Guys who actively advertise that their meat is never frozen.

 

While fresh meat is certain appealing it also comes with risks, such as the rampant cases of E. coli at Tex Mex chain Chipotle. In a survey of 27 McDonald’s franchisees, some admitted they worried about the elevated chance for contamination, chances that have previously been minimized through very tight procedures for handling food. One benefit of frozen beef patties is that they are less likely to foster the growth E. coli. Industry analysts remark that because the risk of fresh beef patties is so small when brought against McDonald’s tight measures against contamination that it should not be a concern.

 

The worry over E. coli in fast food has been a major issue ever since an outbreak in 1993 at a Jack-in-the-Box and subsequent lawsuits forced the fast food industry to change its approach to hygiene and contamination awareness. Purveyors of fresh beef like Wendy’s have extensive supply chains and auditing protocols to handle the product that have served as enough of a model for competitors like McDonald’s to justify the transition to fresh over frozen. Despite all of its confidence, McDonald’s is not transitioning its entire burger menu to fresh beef. Only its iconic Quarter Pounder burger will be served with fresh beef; all other meat items will be served then as they are now, frozen.

 

As to when the fast food behemoth will expand its fresh meat offerings beyond the Quarter Pounder, the company has only cryptically stated that they have only begun their endeavor to overhaul their offerings. Furthermore, they have said that they are expediting the manner by which they source and serve food.

 

Bedtime Snacks

A healthy lifestyle starts with healthy eating habits, and that generally does not include snacking right before bedtime. The problem comes in if your last full meal of the day is early, or you stay up late. Chances are you are going to get hungry. If you need a little something to tide you over until breakfast, there are some healthier options for a bedtime snack.

 

Are You Really Hungry

The first thing to ask yourself is, are you really hungry. Sometimes we mistake thirst for hunger. Try drinking a full glass of water and give it a few minutes to see if your desire to eat something goes away. Sometimes we eat out of boredom, or it’s just a bad habit to get a snack before bedtime. Some things can trigger a desire to eat, like food commercials or cooking shows on TV. Make sure you really are hungry before you head into the kitchen.

 

Make Those Calories Count

If you truly are hungry, make those extra late night calories as full of nutrition as you can. Keep the calorie count below 300, but keep the nutrition high. If you are craving something specific, perhaps that’s what your body needs. If you are just generally hungry, chose something that will be satisfying and filling.

 

Protein is always a good option. String cheese, low-fat yogurt, a hard-boiled egg, or a handful of nuts will help you to stay full longer. A great option is a chilled protein drink. There are protein drinks available that are under 200 calories and contain up to 30 grams of protein.

 

High fiber foods will help you to feel full. Oatmeal or other high fiber cereal, whole wheat crackers, or air-popped popcorn are good options. Celery or other raw veggies are always a healthy choice.

 

The NYTimes has a great article on healthy late night snacks if you are looking for more options. The key is to keep it healthy, and keep it light in calories to avoid packing on extra pounds with bedtime snacks.

 

Chipotle Tortillas, New, Improved and Healthy

For years, Chipotle has been on a quest to eliminate all artificial ingredients, antibiotics, preservatives and GMOs from its menu. They have been largely successful, but the simple tortilla proved to be the most difficult ingredient to revamp. The chain uses approximately 500,000 every day. and the commercially mass produced item used dough conditioners, preservatives, and a few troubling additives.

 

Now, after two years, and with the help of Bread Lab’s Stephen Jones, the revamped tortillas have no more than 5 ingredients: flour, water, canola oil, salt, yeast.(The corn tortillas use corn masa.) There are no additives or preservatives. Chipotle brought the revamped recipes first to its test kitchens and then to its commercial bakeries. One of the challenges was to find a way to discourage spoilage without additives. The bakeries added special ventilation and treated the storage bags with nitrogen to discourage mold growth.

 

Steve Ellis, CEO of Chipotle says “I’ve been on a quest for a better tasting tortilla for years, and we finally achieved a tortilla made the way you would make them at home, and they are simply delicious,” Their website,Chipotle.com, announced the change with a page headed “Mission Accomplished” and an illustrated “story” of the process and results.

 

Chipotle has built its brand on a promise of “Food with Integrity”, concentrating on fresh, healthy ingredients. It has been working to upgrade its image as a healthy alternative to most fast food chains and claim that the only preservatives they use are the lemon and lime juices so prevalent in Mexican food.

 

The entire Chipotle menu is prepared using just 51 ingredients, most of which are known to its customers as safe and healthy. They claim to use no industrial additives at all, either natural or artificial. Their website,Chipotle.com, announced the tortilla change with a page headed “Mission Accomplished” and an illustrated “story” of the process.

 

New Food Pantry Opens For Students At Wayne State

Students at Wayne State University will now be able to get free food and hygiene products. The pantry will be open on April 2, 2017. The pantry is known as the W. It is designed to provide aid to students.

 

Wayne State is one of the 18 colleges that are providing free food to students. There was a survey in October 2016 done by a group called Hunger on Campus. The study involved 3,000 students. Half of the students stated that they suffered from food insecurity.

 

David Strauss is the Dean of Wayne State of University. He stated that if students are taken care of, then they will do better in the classroom. He is asking people to bring non-perishable items to the pantry. He is also asking people to bring nutritious items. Pasta and peanut butter are examples of some of the things that they are asking for.

 

All students who are working towards a degree will be eligible to get food from the pantry. People can visit the pantry twice per month. However, people who are in need of emergency food can visit the pantry three times per month. They are able to get up to two grocery bags of supplies.

 

David stated that students do not have to prove that they are in need of financial help. People know that this system can easily be abused. However, David stated that most students who will use this system will need it. David said that they have an honor system. If someone needs help, then they will not be turned away.

 

The pantry will be open Monday through Thursday from 4 p.m. to 8 p.m. They will also be open on Sundays from 2 p.m. to 6 p.m. People who want to volunteer or make donations can contact the Wayne State University Dean’s office at 313-577-1010.

 

The Case Against Sugar – Why Americans Need to Reduce Their Intake

Gary Faubes has a concept that is not necessarily new but has been unproven up until recently. Mr. Faubes wrote a book called, “The Case Against Sugar” in the 70s, but it was downplayed in the public’s eye with the information about the dangers of saturated fat and the soaring rates of heart disease, diabetes, and obesity.

 

Today, saturated fat has been found not to contribute as severely to these diseases and others as they originally thought. This decision in the medical community is causing Gary Faubes’s book and hypothesis to resurface, but you are not going to be too happy about it.

 

This development of theories has allowed the forces behind avoiding sugar to multiply and bring about the hypothesis that everyone knows deep down inside has to be true – that sugar is not valuable or even tolerable for any living creature.

 

Since the overrating of dietary fat in the 70s, there have been skyrocketing rates of obesity, heart disease, diabetes, asthma, gout, cancer, stroke, hypertension, and dementia. Mr. Faubes attributes all of these to the massive consumption of sugar that Americans consume on a daily basis, and he gives details in his book.

 

There is No Definitive Answer Now

 

In the early 1900s, the experts identified sugar as fattening with empty calories, and for decades, the modern Western diet and lifestyle, which is high in fat and sugar, were known as leaders in obesity, diabetes, and heart disease. Cancer and hypertension also support the negative results of high sugar; obesity is a common denominator.

 

There is no definitive answer to the issue of sugar in the American diet only because it can’t be proven. Humans and scientists are notoriously inefficient and ineffective in time-lapse studies, so the results aren’t proven yet.

 

The best tip to offer to the American public is, don’t eat sugar! Or at least reduce the amount of white sugar in your diet. Scientific research has not yet proven it specifically, but all the evidence points to sugar as being the major culprit in all the major diseases. Sugar is a subtle foe, but one that requires direct attention.

 

Add Green Tea to Your Daily Diet and Obtain Tremendous Benefits

Natural teas of all sorts have been a popular beverage for thousands of years around the world. All teas, including black, green, white or oolong, are considered super food, and green tea is the leader of the group. All varieties come from the same plant, the Camellia Sinensis, but the method they are processed makes all the difference in the levels of flavonoids and nutrients contained in them. The oolong and black tea leaves involve a process of crushing and fermentation, while green tea leaves are simply withered and steamed, so they retain more nutrients.

 

Today, tea is the beverage most consumed around the world, second only to water. Worldwide data reports that 80 percent drinks the black tea and 20 percent green tea.

 

Research shows that natural teas have 8 to 10 times more polyphenol than vegetables or fruits, and green tea is at the top of the list. It contains anti-oxidants, which in proper numbers supply the immune system to prevent harmful chemical reactions, infections, and diseases in the body. The immune system is like the engine that keeps the body revved up and functioning in perfect order.

 

Green tea originates in China and India and has been consumed in these countries for over 4,000 years. Americans are drinking more green tea than ever both for its delightful taste served either hot or iced and for the incredible benefits that are being revealed.

 

Here are the main benefits for those who drink five cups of tea a day.

 

1) Aids in digestion and stomach problems

2) Maintains and regulates blood pressure.

3) Improves heart condition and mental health.

4) Helps maintaining body weight and regulates the temperature of the body

5) Heals wounds

6) Manages liver disorder and promotes regular function

7) Promottes positive results in diabetic patients

 

This is a phenomenal outcome and is published by the Journal of American Medical Association in 2006. It was also revealed that green tea was been linked to reducing the death rate and proved to have significant effects on tension and stress. Try adding natural green tea to your diet to receive amazing health benefits.

 

The Case Against Sugar – Why Americans Need to Reduce Their Intake

Gary Faubes has a concept that is not necessarily new, but has been unproven up until recently. Mr. Faubes wrote a book called, “The Case Against Sugar” in the 70s, but it was downplayed in the public’s eye with the information about the dangers of saturated fat and the soaring rates of heart disease, diabetes, and obesity.

 

Today, saturated fat has been found not to contribute as severely to these diseases and others as they originally thought. This decision in the medical community is causing Gary Faubes’s book and hypothesis to resurface, but you are not going to be too happy about it.

 

This development of theories has allowed the forces behind avoiding sugar to multiply and bring about the hypothesis that everyone knows deep down inside has to be true – that sugar is not valuable or even tolerable for any living creature.

 

Since the overrating of dietary fat in the 70s, there have been skyrocketing rates of obesity, heart disease, diabetes, asthma, gout, cancer, stroke, hypertension, and dementia. Mr. Faubes attributes all of these to the massive consumption of sugar that Americans consume on a daily basis, and he gives details in his book.

 

There is No Definitive Answer Now

 

In the early 1900s, the experts identified sugar as fattening with empty calories, and for decades, the modern Western diet and lifestyle, which is high in fat and sugar, were known as leaders in obesity, diabetes, and heart disease. Cancer and hypertension also support the negative results of high sugar; obesity is a common denominator.

 

There is no definitive answer to the issue of sugar in the American diet only because it can’t be proven. Humans and scientists are notoriously inefficient and ineffective in time-lapse studies, so the results aren’t proven yet.

 

The best tip to offer to the American public is, don’t eat sugar! Or at least reduce the amount of white sugar in your diet. Scientific research has not yet proven it specifically, but all the evidence points to sugar as being the major culprit in all the major diseases. Sugar is a subtle foe, but one that requires direct attention.