Eating smart in restuarants

I worked in ten different restaurants for over ten years. I absolutely love eating out in restaurants and I've estimated I've done it over 3,000 times in my life. Eating in restaurants is a way of life here in America. And I'm not saying to ever stop, but let's look at how we can revamp the food choices there and still enjoy the wonderful restaurant experience that is so much a part of our social culture.

First, let's take the mindset of the restaurant owner. Are they in business for your health? Very few are, of course. They are there to make money. First and foremost. So, if you are the owner, would you (or your chef) buy the absolute best and highest quality beef, chicken, fish, vegetables and fruits for your patrons? No, because they would cut into your profit margin big time. The ones that do buy incredibly high quality also charge incredibly high prices, of course, to recoup the product purchase. But the 'average' place is going to have the cheapest oil, the lowest standard of veggies and fruits and meats as well. That's just smart business. But it ain't smart for health for their patrons. What's also smart business is piling on tons of sugar, salt, MSG and fried methods to seriously add flavor. And it works!

Like reading the ingredients on your food you buy at the market, it pays big dividends to think about the food you order in restaurant, since many of their ingredients are not on the menu, of course. So find your little victories in the smaller sizes, maybe the dressing on the side, perhaps getting something grilled rather then fried, etc. Being aware is the first step towards health. And it can be an enjoyable one as well if a little bit of incremental change is done . . . . . . one step at a time.

Ranman snack picture of the day: pineapple, bananas, granola, soy yogurt, maple syrup. All organic.