The saying "don't judge a book by it's cover" should be applied to your restaurant meals too, unless you are cooking every meal from scratch, do you really know what is in it? or more to the question what the food has been cooked in? We don't go out often but when we do, I always try to make the healthiest choices but even knowing (NOW) what I do, I am sure I am still consuming foods and food stuffs (pretend foods like vegetable and seed oils) each time I go out for a meal with my family. Living in a Country town doesn't offer the "Real Food Organic Restaurants" we don't even have a Boost Juice outlet (much to my disappointment) I love places where you can go and pick and choose what you want in a juice, I like to know that I am still getting more veg to fruit ratio rather than picking off a set menu, I walked past a coffee shop that had a big sign "Fresh Juice made while you wait" when I looked at what was on offer the only vegetable was a carrot! but heaps of fruit, I think they are missing the point, it is not about getting more sugar into your diet it is about getting more nutrients into your body.
After doing my first Juice fast (28 days) my body was actually craving the juices, in fact if I have a whole day without a vege juice, I feel yuk, a bit depressed even, or maybe it is not the lack of the nutrients in that day that the juice provides my body, maybe it is the crap in the food I have eaten instead that makes me feel yuk? I hear people making comments on how great the hot chips tasted wrapped in the butchers paper or newspaper and you just tore open the packet and started eating them, surely people do realize it is not the packaging that made the chips taste so good, otherwise we would just go back to the old way of wrapping the chips, No it is what they were cooked in of course, good old Lard!, saturated fat! I remember my mother cooked in beef dripping, lard or Superfry we couldn't afford Olive oil, well that was pre 70's before they convinced people that we needed to start cooking our food in fake oils, they scared people into thinking that by using butter and saturated fats that they were heading for heart attacks but now we know that the opposite is true. Our local fish and chip shop cooks in "Cotton seed oil" why? because it is cheap, and why run a business if you can't make a profit right? but i don't know about you but I don't eat cotton I wear it, and don't get me started on Vegetable oils, you just don't get oil from vegetables! you get juice I can vouch for that and from that juice you get heaps of nutrients, which also reminds me of pre 70's meals at home, mum would feed me an array of vegetables every day, but I question how much goodness I was actually getting, the vege was boiled limp, and all the goodness went down the sink when the vegetables were drained, so we are thankful to the Asians that showed us that you don't need to cook the life out of the food and it tastes great, but beware they love to use sugar! So back to choosing a restaurant meal, I read the menu carefully and don't like to draw attention to myself by quizzing the staff on each and every item, so I generally pick something that sounds like it would be close to healthy and try to enjoy it, but wouldn't it be great if you had more options, so not only could you pick your steak to be cooked rare, medium rare or well done, but also if it was cooked in oil, dripping or coconut oil? and what about your salad and chips that come with every meal, could I not have my salad with dressing? it wasn't mentioned on the menu but when it came it was glistering with (????) should all your extras actually be extra that you request? and the chips what are they cooked in? how are they cooked? sometimes they taste like reheated leftovers, which for me it is good thing because I try to avoid carbs and if they taste awful then it is easy, and what about restaurant roast potatoes, that are not even roasted and most people just leave them on the plate, doesn't this tell the staff anything? like maybe no one likes potato cooked this way!, Oh and you are fighting a losing battle if you are trying to cut down on the amount you eat, with the size of the plates they use these days is just utterly ridiculous, the plate I had on Monday night was about 15 inches in diameter it needed it's own lazy Susan. Anyway my solution is to not eat out, not that we do it that often, and to stick to what makes my body happy (Vegetable juices) and keep ranting and raving about the sugar and toxic oils, which I think is slowly catching on, having 2 daughters one who tries to cut back on sugar content and the other daughter is proving harder to convert, the later actually had an eye opening moment last week, when asked pick up a lasagne that was under 6g's of sugar per serve, spent sometime actually reading labels and was blown away by the fact that Weight Watchers Lasagne had 21g's sugar compared to the 6 grams, of the lesser brand name one, and for curiosity sake you should check out the difference on all of Weight Watchers products, they all have more sugar than the similar item, my daughter wants to know how anyone actually loses weight on Weight Watchers, and from experience it is from cutting down the portion sizes, feeling hungry all the time but sticking to it so you wont feel ashamed at weigh in, but I bet if they did a survey they would find that they have a greater amount of people that just stop going and who put the weight back on if not a bit more, because the diet is unsustainable and believe it or not concentrates on Low Fat, which we know now means more sugar! so ditch the carbs and bring back the fat
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Wendy MeersI am a mother of two grown daughters, 3 beautiful grand-babies. Retired freelance Web Designer and a Sugar Free - Juicing Crusader& Keto supporter Archives
May 2022
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