I'm hoping your restaurant would stop being allergic to health conscious consumer's money.
Avoid using: canola oil (rapeseed), titanium dioxide, corn oil, palm oil, coconut oil, peanuts, soy, soy oil, hydrogenated oils, or newer trans-fat substitutes like: interesterified oil, stearate-rich oil.
Beef or steak ideally should be grass-fed not corn fed with no added hormones or antibiotics. Chicken should be antibiotic free since chicken & turkey are hormone free by US federal regulations. Salmon should be Alaskan Salmon, since Atlantic Salmon has more mercury.
Advertising in your menu that your food lacks these things and what you use would increase business !
Rapeseed (canola oil) contains natural goitrogens, interfering with thyroid hormone synthesis. [Regul Toxicol Pharmacol 1988;8:102–19 [review].
People allergic to soy. One to two percent of adults are allergic to soy.[Consumer Reports Magazine, July 2004,p.29]
Soy's genistein increases breast cancer cell growth.[J Steriod Biochem Mol Biol 2003; 84:149-57]
Instead of soy lecithin in products like salad dressing use sunflower lecithin.
Avoid the ingestion of titanium dioxide:
http://www.caprofile...IDEwarning.html
Don't use coconut oil, use olive oil. [Dr. Andrew Weil's, Self Healing, Nov. 2006, p.6]
Coconut oil is known to raise cholesterol. [Archives Brazilian Cardiology 84: 314-19, 2005]
"Minimize consumption of foods known to contain natural toxins such as black pepper, celery, alfalfa sprouts, peanuts, and white button mushrooms."[Dr. Andrew Weil’s Book, Spontaneous Healing (1995), p.166]
Instead of peanuts, use the latest superstar of the nut world for health with the highest antioxidant rating (ORAC) being pecans or candied pecans. Pecans lower cholesterol. Almonds are good, too
"OIL CRISIS. Those who ate a diet high in palmitic acid-the primary type of saturated fat in palm oil-burned 223 fewer calories per day than those who consumed lower amounts. [Men’s Health Magazine, Dec. 2005, p. 52]
Only use either of 2 different being:
1. (EVOO)Extra virgin olive oil for low temps like salads, etc.
2. Rice bran oil for higher temps for frying has the highest smoke point at 490 degrees Fahrenheit making it the best natural oil for either frying or deep frying food.
Rice bran oil doesn't alter the taste of food, and is used for salads too.
Benihana’s national Japanese restaurant chain uses it for deep frying. Japan is the longest living country on average in the world:
Rice bran oil enhanced the production of lymphocytes. [European J Nutrition Feb 22, 2005]
Rice bran oil lowers total plasma cholesterol by 6.3% and LDL cholesterol by 10.5%[European J Nutrition 44: 163-73, 2005]
Californiariceoil.com sells 4 one gallon plastic jugs for only $17.25 each (equals just $2.16 per pint/16oz.)including shipping which is very affordable. That is cheaper than extra virgin olive oil. The one gallon jugs are in safe plastic number 2-HPDE with safe plastic number 5-PP cap:
http://www.californiariceoil.com/
Unlike EVOO, rice bran oil will not change the taste of food. These two oils are the healthiest based on the latest research and lower cholesterol levels.
“A study found that a toxin called 4-hydroxy-trans-2-nonenal (HNE) forms when such oils as canola, corn, soybean, and sunflower oils are reheated. Consumption of foods containing HNE from cooking oils has been associated with increased risks of cardiovascular disease, stroke, Parkinson’s disease, Alzheimer’s disease, Huntington’s disease, various liver disorders, and cancer. Unfortunately, restaurants don’t operate under industry-wide standards that specify what kinds of cooking oils are best to use or how many times the oils can be reheated, And since cooking oils are expensive, there is economic incentive for restaurants to reuse them. My bottom line: never eat anything deep-fried in a restaurant”:
http://www.drweil.co.../u/id/QAA358078
Take out containers should be either plastic numbers 2 or 5. Plastic wrap that’s plastic number 4 is also safe.
“Bottom line: more research is needed, but polycarbonate plastic containers may not be safe for storage and transport of food and beverages. Better choices are polypropylene (#5-PP), high-density polyethylene (#2-HDPE), and low-density polyethylene (#4- LDPE)”:
http://www.drweil.co.../u/id/QAA400068
Don’t add any MSG (monosodium glutamate) also hidden under these 7 other ingredients:
1. Calcium caseinate
2. Sodium caseinate
3. Hydrolyzed protein
4. Autolyzed yeast
5. Natural flavoring
6. Modified food starch
7. Cornstarch
Avoid artificial colors, flavors, corn syrup, or MSG:
http://www.drweil.co.../u/id/QAA356721
German investigators hypothesize MSG intoxicates nerve cells in the brain, disrupts signals (leptin) which indicate fullness, which leads to overeating. MSG can also raise blood pressure, say these researchers. MSG exposure prior to birth may disrupt feeding regulation. Their report concluded: “We suggest abandoning the flavoring agent MSG particularly during pregnancy.” [J Pediatric Endocrinology Metabolism 16: 965-8, 2003]
Researchers at the University of Sao Paulo State in Brazil report that MSG added to a standard diet increases food intake. Overfeeding then often results in conditions such as diabetes. [Nutrition 21: 749-55, 2005]
“The introduction of obesity in rodents by means of MSG.” [British Journal of Nutrition 35: 25-39, 1976]
Mice (who are mammals like humans) treated with MSG in the neonatal period grow into obese, stunted adults without even overeating. [Am J Physiology 257 (2pt 1): E139-44, 1989]
Mozzarella cheese should always be offered as an option since it is part of what is now known to be the healthiest diet being Mediterranean !
