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Chicken Nuggets: How Bad Are They?

When the kids are wailing, the boss wasn’t happy with your presentation, and the kitchen is anything but pristine, what mom hasn’t thrown up her hands and given in to demands for chicken nuggets? Like, three times a week?

Maybe Mom should tell the kids: Be careful what you wish for.

This week 17-year-old British factory worker Stacey Irvine was rushed to the hospital when she collapsed, struggling to breathe. During the exam, doctors were stunned to learn that Ms. Irvine had never in her life eaten fruit or vegetables; instead she had eaten almost nothing but fast-food chicken nuggets since she was two years old.

Her mother, Evonne Irvine, told reporters she had gone to great lengths to try to feed her daughter more nutritious food, at one point even trying to starve the girl, but it hadn’t worked. Stacey responded that, once she started eating nuggets, she “loved them so much they were all I would eat.”

What’s so bad about nuggets?

They would be bad enough if they were merely chunks of chicken that had been breaded and deep-fried in oil. One documentary describes McDonald's nuggets as chickens “stripped down to the bone, and then 'ground up’ into a chicken mash, then combined with a variety of stabilizers and preservatives, pressed into familiar shapes, breaded and deep fried, freeze dried, and then shipped to a McDonald’s near you.”

Aside from chicken and oil, those “stabilizers and preservatives” are said to includedimethylpolysiloxane, a form of silicone also used in cosmetics. Another additive is tertiary butylhydroquinone (TBHQ), a form of butane. According to one report, chicken is only about 50 percent of a McNugget; the remainder is a mixture of corn-derived ingredients, sugars and synthetic substances.

If a four-piece serving of Chicken McNuggets carried a nutrition label, at first glance it wouldn’t seem too scary: 190 calories, 12 grams of carbs and 12 grams of fat. But consider that more than half of those calories (56 percent) are from fat—and protein accounts for a mere four percent. Add a whopping 360 mg sodium, and its image as “the more nutritious fast-food snack” fades.

What’s the worst that can happen?

Aside from collapsing and gasping for air, as Stacey Irvine did? Doctors also discovered that the veins in Ms. Irvine’s tongue were swollen and she was diagnosed with anemia. Further, such a high salt intake can increase a person’s blood pressure (which ultimately can put them at risk for a stroke or heart attack).

McNuggets are low in nutrients everyone needs, such as calcium, fiber, vitamins, antioxidants and healthy fats, so a steady diet of nuggets means missing out on the health benefits of those ingredients.

So what’s a parent to do?

If your kids are hooked on nuggets, experts offer these suggestions for steering them towards healthier eating:

Serve a variety of healthy foods at home to prevent “picky eater” habits from forming. Taking them grocery shopping, teaching them to find and choose foods, and involving them in meal planning tells them you want to prepare meals they will enjoy.
Set realistic goals. If the child bristles at eating a side portion of veggies, make a game to get him to take one bite of the new-tasting food.
Make your own chicken snacks at home, using healthy dipping sauces like marinara sauce, yogurt or mustard. If you must bread the nuggets, dip them in an egg, roll them in cornflake crumbs and bake, don’t fry.
If you’re eating out, cut out half of the trans and saturated fat by ordering a grilled chicken sandwich instead of nuggets. Order for your child from the adult menu, or share your sandwich with her, so the nuggets issue doesn’t come up.
Be consistent and firm, but encourage and praise the child every time she tries a new, healthier food. And be a good role model—don’t expect children to eat healthy when one or both parents snack on salty chips or fatty, processed foods.
Keep healthy foods in the meal, even when you give in and allow your child to order nuggets. Serve it with a side salad, fruit, or a slice of whole-grain bread.

Credit: Lisa Collier Cool

Wednesday, January 25, 2012

Being interview on Michigan online radio later today about running a business in a small town. Getting tons of media attention this year!

I am being interviewed right now Restaurant Marketing System webinar on all of my 2011 marketing techniques & strategies.

Phase Oil:Another Fat Secret Of the Restaurant Industry

Phase oil is probably not something you’ve ever heard of, or even considered cooking with, but you’ve probably eaten it. It’s a common butter substitute that is used in many restaurants and hotels, primarily for frying but can also be added to baked goods and other recipes. Created by Ventura Foods, Phase Liquid Butter Alternative contains a number of very unhealthy ingredients, outlined below, which is why you should be concerned about eating it.

· Liquid and hydrogenated soybean oil: Phase contains 18 percent saturated fat and 1.5 grams of trans fat per tablespoon.

· TBHQ: Tertiary butylhydroquinone, an antioxidant commonly added to fry oils to retard spoilage and make them better suited for heavy-duty use.

· Soy Lecithin: Also found in baked goods, margarine, chocolate and ice cream, this common constituent of animal and plant tissues, lecithin is a source of the nutrient choline. It keeps oil and water from separating out, retards rancidity, reduces spattering in a frying pan, and leads to fluffier cakes. Major natural sources are egg yolk and soybeans.

· Dimethylpolysiloxane: A polymer composed of alternating silicon and oxygen atoms and having two methyl groups attached; it can, depending on molecular weight, have properties ranging from oils to plastics.

So why do restaurants use a product that has such a questionable health profile? Chef Marcus Guiliano, owner of Aroma Thyme Bistro and author of the blog Chefs on a Mission, spoke with a representative from Ventura foods. “He even said it himself: it’s a great way to cut corners on cost.” Guiliano explains that the highly processed vegetable oil is a more stable price as a commodity, and also doesn’t require refrigeration and has a nearly indefinite shelf-life.

Another concern that Guiliano brought up is that the oils used in butter substitutes like Phase are extracted with hexane, which is a petroleum-based solvent. Not only does this process produce an oil that is less healthy than an oil which is extracted by an expeller press, it may also leave trace amount of contamination. “I don’t know what their official stance on residuals is, but you’re using a chemical to extract an oil.”

Although it’s more expensive, Guiliano uses high-oleic safflower oil and sunflower oil in his own restaurant. These oils are high in omaga-3 fatty acids, but low in omega-6s. Although the body needs both types of omega fatty acids, the average American is consuming many times more omega-6s than they need, which can lead to inflammation problems. He also says that organic butter and even lard, if used in moderation, are better than highly processed products full of additives. “I think a lot of people might know of the healthy benefits,” says Guiliano of these higher cost oils. “I don’t think they really know the health detriments to a lot of things that they do.”

Perhaps the most interesting thing about Phase is not that it’s an unhealthy ingredient, but that it represents one of the many things that could be lurking in the dish you order at your local diner. “My take is that people have no idea of what they are eating when they eat out in chain restaurants,” says Mary Hartley, RD, our resident dietitian. “They look at the pretty pictures on the glossy menus and don’t think about what’s in the food.”

You should feel comfortable asking your servers about how dishes are prepared and what’s in them. There are restaurants like Aroma Thyme Bistro throughout the country that specialize in serving dishes made with only healthy ingredients, but unfortunately these are in the minority. To truly know what’s in your food, cook mostly at home and dine out as an occasional treat.

Credit:http://www.dietsinreview.com/diet_column/01/phase-oil-another-fat-secret-of-the-restaurant-industry/

Friday, January 20, 2012

Truth in Menu and Grassfed Beef | Who Enforces Truth in Menu

I find that lots of restaurants exaggerate where their food comes from. It's like they are embarrassed almost to tell the full story. Or maybe they know what the customer is looking to hear.

This video addresses grassfed beef. Real grassfed beef is not common. but lots of restaurants claim they have it.

Chef Guiliano owns and operates Aroma Thyme Bistro which Certified Green© by The Green Restaurant Association. His latest project is http://www.truthinmenu.com

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Restaurant Lies

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How to Test The Quality of Your Fish Oil at Home | Dr Barry Sears author of The Zone Diet

Here is a simple test to do at home. This will help you discover how pure your fish oil is.

This is a small out take of a 43 minute interview with Dr Barry Sears. Full interview here http://www.chefonamissionblog.com/2012/01/dr-barry-sears-interview-on.html

Chef Guiliano owns and operates Aroma Thyme Bistro which Certified Green© by The Green Restaurant Association. His latest project is http://www.truthinmenu.com

My Central Channel:

Restaurant Lies

My Twitter:

Thursday, January 19, 2012

Why You Should Never Cook With Extra Virgin Olive Oil

This is one of the worst oils to cook with. In fact it is downright dumb to cook with extra virgin olive oil. The video explains all.

This is a small out take of a 43 minute interview with Dr Barry Sears. Full interview here http://www.chefonamissionblog.com/2012/01/dr-barry-sears-interview-on.html

Chef Guiliano owns and operates Aroma Thyme Bistro which Certified Green© by The Green Restaurant Association. His latest project is http://www.truthinmenu.com

My Central Channel:

Restaurant Lies

My Twitter:

Wednesday, January 18, 2012

Dr Barry Sears Interview on Inflammation Foods | Cooking Oils | Fish Oils | The Zone Diet

I had the opportunity to interview Dr Barry Sears, author of The Zone Diet. We covered inflammation foods and the best oils to use.

Chef Guiliano owns and operates Aroma Thyme Bistro which Certified Green© by The Green Restaurant Association. His latest project is http://www.truthinmenu.com

My Central Channel:

Restaurant Lies

My Twitter:

Nice beef farm in the McDonalds commercial? Here is more to the story http://dld.bz/aFWju

Tuesday, January 17, 2012

Where Does Mcdonalds Beef Come From

I am asking McDonald's to be more specific about their beef. The commercial of where their beef comes from is only part of the story. They do a great job portraying a small family farm. Sure that farms beef ends up at McDonalds, but it's much more than that farm.

Chef Marcus Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions including 28 years of asthma. For more information visit http://www.chefonamission.com.
Chef Guiliano owns and operates Aroma Thyme Bistro which Certified Green© by The Green Restaurant Association. His latest project is http://www.truthinmenu.com

My Central Channel:
http://www.MarcusG.tv

Restaurant Lies
http://www.TruthinMenu.com

My Twitter:
http://twitter.com/healthychefdude

Friday, January 13, 2012

Hit with rising food costs, indie restaurant owners cope creatively

Marvin Joseph/WASHINGTON POST - Sweetgreen often uses local produce in their stores. “Going local” is one way independent restaurant owners say they’ve been able to manage rising food costs.

When Jeremy Ashby, executive chef of the restaurant Azur in Lexington, Ky., noticed food prices creeping up over the past year, he was initially stumped. He couldn’t save by buying in bulk, because his 3,500-square-foot business didn’t have enough storage space. He couldn’t cut down on staples like butter, the price of which soared at various points last year, because doing so would sacrifice taste. He eventually found the answer in his neighbors’ back yards.

“I found that turning to local sources really helped: We use local cheese makers, farmers and the aquaculture programs of local research universities,” he said. Ashby said he found that by going to local farmers, he could buy fresher foods in smaller quantities and promote the locally sourced flair in his dishes. “I pay a premium per pound, but to buy tomatoes from (distributor juggernaut) Sysco, I have to buy a case. From a local farmer, I can buy two pounds and only pay for what I need.”

Ashby’s solution isn’t typical (he’s partly helped by a Kentucky program that allows him to recoup up to 20 percent of the cost of locally grown products). However, his is a familiar story for independent restaurateurs across the country.

Squeezed by rising commodity costs, independent restaurant owners are trying to shave pennies off of their food bills any way they can, including by sourcing locally, haggling with their vendors, or serving smaller portions. In many cases, these efforts are an attempt to avoid passing the costs along in the form of menu price increases, which some owners fear will scare off customers in a still-fragile recovery for the dining industry.

In a survey of its members, the National Restaurant Association found that 20 percent said food costs were their “top challenge” in November 2011, while only 8 percent said so the year before.

“The independent restaurants really have to out-compete the chains,” said Howard Cannon of Restaurant Consultants of America. “It’s the great shaking-out. The ones that are strong financially will do even better, the ones that struggle will be dead.”

Wholesale food prices were up 7.8 percent in November from the same time in 2010, according to the Bureau of Labor Statistics. Pork, vegetables, flour and coffee experienced some of the steepest increases.

And while the U.S. Department of Agriculture says it expects there will be some abatement this year, the agency predicts food prices will increase 2.5 to 3.5 percent in 2012.

Independent restaurant owners are especially affected because they lack the economies of scale that chains have, so they can’t command the same low prices on basic goods. That can put them at a disadvantage in a fiercely competitive industry with high failure rates and slim profit margins — two to four percent, in many cases.

“As if the business wasn’t bad enough, restaurants are being clobbered by food costs,” said Bob Goldin, executive vice president of the food industry consultancy Technomic. “But independent restaurants are really good at innovation, and they’re getting sharper.”

Looking locally

Azur’s move to local products is one way to manage food inflation, some of which is linked to fuel prices and transport costs. Sweetgreen, a D.C.-based restaurant company that serves organic salad and yogurt, has also become more deliberate about finding local sources for its produce.

“The past two years have been a challenge, but a lot of our produce comes from local farmers — they work with us, so our prices stay a little more stable,” said Sweetgreen co-founder Nicolas Jammet. “Getting organic kale locally in season is cheaper than flying it in from California.”

Some analysts, however, view “going local” as more of a marketing device than a cost-cutting one.

“Local sourcing connects with certain consumer groups, and chains can’t do it,” Goldin said. “For some consumers, it connotes quality, so it’s more for marketing and positioning.”

A more common option is to simply serve less of the most expensive items. Smaller portions are already among the top trends for 2012, according to a National Restaurant Association report.

Gregory Casten, who owns several seafood restaurants in the District as well as a seafood distribution company, said he’s “absolutely” seen smaller portion sizes at some restaurants.

“It drives me nuts, because I’m a big guy,” he added.

Sweetgreen officials said they haven’t reduced the amounts of various ingredients in their salads, but they have been monitoring their food supplies more religiously, ensuring that employees use an exact amount of the toppings for each order

Changing up menus

One advantage independent restaurants have is their prerogative to change their menu offerings with relative ease and little push-back from customers.

Rick Camac, who owns five mostly Southeast Asian-themed restaurants in New York City and in the Virgin Islands, said he’s struggled with rising seafood and meat prices, particularly since “crab” is in the title of three of his restaurants. To cope, he’s tinkered with presentation — pairing pricey meat items with rice and vegetables so that he can inch up the price only slightly and preserve the impact of a full plate. (He finally had to make crab go for market price.)

He’s also tried changing his menu, adding noodle and vegetable dishes that go for a good mark-up and help offset the lower margins on meat. That’s one of the strategies Cannon foresees in 2012, when chicken and beef prices are again expected to rise.

For some, it even helps to re-engineer certain dishes in order to leave out more expensive products. Jeremy Merrin, who owns the New York City Cuban restaurant Havana Central, serves up gallons of sangria, but the type of fruit in it varies with the market prices of oranges.

“Instead of saying in your salad description that something has radicchio, for example, call it a lettuce mix — it gives you more freedom,” Merrin said.

Some restaurateurs are also swapping out cuts of meat and seafood, which typically make up about half their cost for each plate, for less expensive versions — which Goldin says is part of the reason for the big burger resurgence of 2011.

In fact, Casten said he’s surprised salmon hasn’t become a more popular menu item, since it has plummeted in price from last year.

“A savvy restaurateur is looking at these prices weekly and determining what items he can take advantage of,” he said. “When you’re an independent, each item is really important.”

Negotiating with vendors

For owners, haggling with distributors is nothing new, but some are making it an art form as they angle for every possible discount.

Merrin, like others, said his restaurant has been tougher with its food vendors and distributors, working out deals for months in advance or accepting fewer deliveries while buying more. Jammet said Sweetgreen also signs price contracts with farmers for their orders.

Marcus Giuliano, who owns the health-food restaurant Aroma Thyme Bistro in Ellenville, N.Y., said he wanted to upgrade to organic coconut milk from conventional, but coconut prices were skyrocketing. Rather than go to the wholesale company, he approached his broker and asked if there was anything they could do.

“She set up an ongoing discount with the wholesale vendor,” he said. “The brokers are the ones that sometimes have flexibility.”

Although it’s the most obvious solution, independent restaurateurs tend to be cautious about raising menu prices, said the National Restaurant Association’s vice president for research, Hudson Riehle.

“Consumers are sensitive to price increases,” he said. “The decision to raise prices is not taken lightly. Grocery store prices are running at more than double the rate of menu price increases.”

Several restaurant chains surveyed by the National Restaurant Association, including the Cheesecake Factory and Texas Roadhouse, said they plan to increase prices modestly this year. Previously, independent restaurants had to resist doing so, Cannon said, because any fluctuations in their pricing would send customers fleeing to the marginally cheaper national chains. But now that even mainstays like Starbucks are charging more, smaller shops may start to do so, as well.

Merrin, from Havana Central, said that he’s raised prices about 3.5 percent in the past six months, and he might again this year. His margins have also taken a slight hit, but he said that as far as a restaurateur’s myriad problems go, food prices are a problem he can soldier through.

“We do more with chicken thighs than beef. We do less with cheese and more with vegetables,” he said. “It’s difficult, it requires time and effort, but compared to a recession where people just don’t walk in the door, this is an easier problem to manage.”

BY:Olga Khazan

Thursday, January 12, 2012

Green Restaurants 101 | How to Go Green for a Restaurant

Did you know that 79% of people surveyed would like to eat a green restaurant. Here is Green Restaurants 101 with the founder of the Green Restaurant Association.

Chef Guiliano owns and operates Aroma Thyme Bistro which Certified Green© by The Green Restaurant Association. His latest project is http://www.truthinmenu.com

My Central Channel:

Restaurant Lies

My Twitter:

Wednesday, January 11, 2012

When to Brag About Frozen Seafood

I am a fan for certain types of frozen seafood. The quality of the freezing can play a big part in the quality of the fish. How do you explain to customers that you are proud to serve frozen seafood in your restaurant.

Chef Guiliano owns and operates Aroma Thyme Bistro which Certified Green© by The Green Restaurant Association. His latest project is http://www.truthinmenu.com

My Central Channel:
http://www.MarcusG.tv

Restaurant Lies
http://www.TruthinMenu.com

My Twitter:
http://twitter.com/healthychefdude

Just did a great interview with Michael Oshman, CEO/Founder of the Green Restaurant Association, stay tuned to ChefonaMissionBlog.com. It's easy to be a green!

Tuesday, January 10, 2012

Cancer Cure Research or Heart Disease Risk? Just ask Betty Crocker | Healthy Breakfast

I tired of big companies doing stupid things. This on takes the cake (pun intended). Let's see we will donate millions to cancer by selling foods that cause heart disease.

Chef Marcus Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions including 28 years of asthma. For more information visit http://www.chefonamission.com.
Chef Guiliano owns and operates Aroma Thyme Bistro which Certified Green© by The Green Restaurant Association. His latest project ishttp://www.truthinmenu.com

My Central Channel:
http://www.MarcusG.tv

Restaurant Lies
http://www.TruthinMenu.com

My Twitter:
http://twitter.com/healthychefdude

Monday, January 9, 2012

Ranting About Other Business Owners | Worry About Your Own Business | Ellenville

Local business and politics, need I say more?

Chef Marcus Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions including 28 years of asthma. For more information visit http://www.chefonamission.com.
Chef Guiliano owns and operates Aroma Thyme Bistro which Certified Green© by The Green Restaurant Association. His latest project is http://www.truthinmenu.com

My Central Channel:
http://www.MarcusG.tv

Restaurant Lies
http://www.TruthinMenu.com

My Twitter:
http://twitter.com/healthychefdude

Friday, January 6, 2012

How Restaurant Owners Can Save Money on Food

I was just interviewed for a national newspaper on strategies to save money on food purchases for restaurant owners. The video tells all.

Chef Guiliano owns and operates Aroma Thyme Bistro which Certified Green© by The Green Restaurant Association. His latest project is http://www.truthinmenu.com

My Central Channel:

Restaurant Lies

My Twitter:

Thursday, January 5, 2012

Trans Fat Free Label is a Scam | David's Cookies Questions

Trans fat free label can be a total scam. Buyer beware.

Chef Guiliano owns and operates Aroma Thyme Bistro which Certified Green© by The Green Restaurant Association. His latest project is http://www.truthinmenu.com

My Central Channel:

Restaurant Lies

My Twitter: