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The newspaper article does not mention if they have looked at following the source of these phthalates back up the chain to see where they actually come from.
Earlier quoted context omitted.
What do you call them?
"Shit", mostly. I actually can't think of a collective term that I would use for these places. If someone asked what a McDonalds was, I'd honestly probably reply "It's a fast food place that sells shitty burgers"
This only seems to be a correlation between people reporting having eaten out and the test levels. I can't see why restaurant food would be that much different to home cooked food unless there was something very wrong with the supply chain or kitchen practices. The newspaper article does not mention if they have looked at following the source of these phthalates back up the chain to see where they actually come from.
While at home, you may very well cook it from more raw ingredients, with less packaging, put it on a plate, and just quickly wipe the table and plate when you're done.
You will also cook a big meal for the entire house, while a lot of restaurant are just fast food, preparing one meal per person.
Remember, for most families, they won't go to a michelin restaurant. They will got to Scramblz', Chipotle or the local "italian".
Earlier quoted context omitted.
> Fast food chains make their food from prepared components that they buy in bulk through some sort of homogenized supply chain. So do most restaurants. Fast food chains involve a lot of plastic in their food preparation, even hot food and even while cooking. So do most restaurants. Fast food chains use food components that are optimized for shelf life, using whatever chemicals that the FDA said are "generally recogn…
I'm including both corporate chains like TGIF and Chipotle, in addition to: * that sushi restaurant in the strip mall, that serves you rice cooked with fluoride water and soy sauce with sodium beonzoate * that "gourmet" deli that serves you sodium nitrate-laden on top of pesticide- and preservative-laden bread with a yellow #5 pickle. * that coffee shop that pours a hot beverage at 140F/60C into a plastic-lined, plas…
I would not consider those, nor e.g. a diner, to be a “restaurant”. Restaurant implies having a chef; chefs are active in sourcing and preparing their food. If someone is heating up pre-made things they’re a cook, not a chef, and work at something that isn’t a restaurant.
Earlier quoted context omitted.
There is little difference between "fast food chains" and "restaurants in general". Fast food chains make their food from prepared components that they buy in bulk through some sort of homogenized supply chain. So do most restaurants. Fast food chains involve a lot of plastic in their food preparation, even hot food and even while cooking. So do most restaurants. Fast food chains use food components that are optimize…
From my experience, it is pretty much down to how much you're willing to pay. When I was younger and worked in lower quality places, a lot would be purchased through a supplier (although very rare to see premade items purchased), where as now (I work at a fine dining establishment), the current head chef indeed goes to the farmers market once a month - he will go through their produce, and select which items he will…
Restaurant are places where you eat. For most people, restaurants don't have star. In France, they mostly buy their stuff at Metro.
That's why I pay more and more money to go to very good restaurant. But I care deeply about food, I love it, I cook, and I have money.
That's not the usual situation.
This only seems to be a correlation between people reporting having eaten out and the test levels. I can't see why restaurant food would be that much different to home cooked food unless there was something very wrong with the supply chain or kitchen practices. The newspaper article does not mention if they have looked at following the source of these phthalates back up the chain to see where they actually come from.
My theory is that most affordables restaurant don't make food anymore, they assemble it. So it comes from multiple packages. Add the fact there is a lot of take away / doggy bags, which means repackaging the finished product, and stronger hygiene regulation, which mean detergent used in contact with the food, and you have more opportunities for phthalates to come by. While at home, you may very well cook it from more…
Trick is, avoid the chains I guess? I choose various hole-in-the-wall Indian, Mexican, Texas, Japanese eateries and diners.
Earlier quoted context omitted.
I'm including both corporate chains like TGIF and Chipotle, in addition to: * that sushi restaurant in the strip mall, that serves you rice cooked with fluoride water and soy sauce with sodium beonzoate * that "gourmet" deli that serves you sodium nitrate-laden on top of pesticide- and preservative-laden bread with a yellow #5 pickle. * that coffee shop that pours a hot beverage at 140F/60C into a plastic-lined, plas…
> I'm including both corporate chains like TGIF and Chipotle I would not consider those, nor e.g. a diner, to be a “restaurant”. Restaurant implies having a chef; chefs are active in sourcing and preparing their food. If someone is heating up pre-made things they’re a cook, not a chef, and work at something that isn’t a restaurant.
Earlier quoted context omitted.
> I'm including both corporate chains like TGIF and Chipotle I would not consider those, nor e.g. a diner, to be a “restaurant”. Restaurant implies having a chef; chefs are active in sourcing and preparing their food. If someone is heating up pre-made things they’re a cook, not a chef, and work at something that isn’t a restaurant.
OK, this is moot, though, since the article talks about "dining out" and doesn't distinguish based on your restaurant classification.
I think the gist of this discussion is that lumping together fast food and restaurants muddies the study. It is like saying "eating mushrooms increases levels of poisoning" because one didn't differentiate between edible and non-edible fungi. These findings are applicable for people who regularly eat industrial food, to whom I can't imagine this is surprising.
Earlier quoted context omitted.
I'm including both corporate chains like TGIF and Chipotle, in addition to: * that sushi restaurant in the strip mall, that serves you rice cooked with fluoride water and soy sauce with sodium beonzoate * that "gourmet" deli that serves you sodium nitrate-laden on top of pesticide- and preservative-laden bread with a yellow #5 pickle. * that coffee shop that pours a hot beverage at 140F/60C into a plastic-lined, plas…
> fluoride water So... tap water? Most countries add flouride to their tap water because it improves dental health. Unless you're a redneck screaming about alien mind control, that isn't some crazy scary chemical compound. > soy sauce with sodium beonzoate *Sodium Benzoate Again, perfectly boring salt that reduces pH. Not some scary mind control substance, just a salt you can produce at home. > sodium nitrate-laden E…