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Quotes about Restaurant Foods from the world's top natural health / natural living authors

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"Seventy-five percent of sodium intake is derived from processed foods [66]; therefore, significant reductions in sodium intake will not be feasible on a population-wide basis unless sodium is reduced in processed and restaurant foods. 2. Potassium The evidence for a role of potassium in lowering BP is relatively consistent across study types and is biologically plausible [67]. Potassium may lower BP through a direct vasodilatory role, alterations in the renin-angiotensin system [68], nitric oxide production [69], renal sodium handling, and/or natriuretic effects [70, 71] (Fig. 2). a." - Ann M. Coulston and Carol J. Boushey, Nutrition in the Prevention and Treatment of Disease (Get the book.)

"To top it off, nonfood chemicals have been refined or manufactured and added to nearly all processed foods and many restaurant foods. Most prominent and dangerous among them are salt, MSG, aspartame, various "preservatives," com syrup, hydrogenated oils and "natural flavors." As a teacher in the public school system, I always knew it would be much harder to teach after lunch. The easiest day I ever had teaching in the public school system was when I was substituting at a Los Angeles school in which the children ate lunch one hour before going home. More usual is two or three hours." - Susan E. Schenck, The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet (Get the book.)

"If you are suffering from either type diabetes and wish to permanently restore your body's natural sugar-regulating mechanisms, for a certain period of time you will need to strictly avoid all artificially produced fats and oils, including those that are found in processed foods, restaurant foods, fast foods and are sold as "healthy" foods in grocery stores. One of the more harmful oils is the genetically engineered canola oil made from rapeseeds. Rapeseeds are not suitable for human consumption." - Andreas Moritz, Timeless Secrets of Health & Rejuvenation: Unleash The Natural Healing Power That Lies Dormant Within You (Get the book.)

"Studies show that estimating the calorie and fat content of restaurant foods is difficult, even for nutrition professionals. Few people would guess that a tuna salad sandwich from a typical deli has 50 percent more calories than a roast beef with mustard sandwich, or that a small milkshake has more calories than a Big Mac. Myth: Physical inactivity is primarily responsible for obesity—unhealthy eating habits play only a minor role." - Michele Simon, Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back (Get the book.) "It would require a great deal of physical activity to burn off the calories consumed in many popular restaurant foods and meals. Thanks to the Center for Science in the Public Interest for this analysis." - Michele Simon, Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back (Get the book.) "Two-thirds of Americans support requiring nutrition labeling of restaurant foods. Myth: Nutrition labeling on packaged foods in supermarkets has not been effective in helping people to make healthier food choices. Reality: Americans rank nutrition second only to taste as the factor most frequently influencing food purchases. Three-fourths of adults report using food labels. People who read nutrition labels are more likely to have a diet lower in fat and cholesterol and higher in vitamin C." - Michele Simon, Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back (Get the book.) "According to the NRA, two out of three consumers say that their favorite restaurant foods provide flavor and taste sensations that they cannot easily duplicate in their home kitchens.8 And no wonder, since many chains use chemical flavoring additives many of us have never heard of, let alone use at home. This is exactly how restaurants hook customers and keep them coming back for more. Moreover, a study conducted by CSPI found that the calorie content of typical restaurant meals was difficult to measure accurately, even by well-trained nutrition professionals." - Michele Simon, Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back (Get the book.)

"Trans fats are often found in deep-fried restaurant foods, as well as in doughnuts, cookies, cakes and muffins. . - To learn more about trans fats, visit the — US Food and Drug Administration Web site at www.fda.gov/oc/initiatives/transfat. Click on "What Every Consumer Should Know About Trans Fatty Acids." Beware of These Dangerous Food—Drug Combinations Earl Mindell, RPh, PhD, emeritus professor of nutrition, Pacific Western University, Los Angeles, and a director of the corporate board, Illinois College of Physicians and Surgeons." - Bottom Line Health, Bottom Line's Health Breakthroughs 2007 (Get the book.)

"I rarely eat processed salt or any sort of salty snacks, junk foods or restaurant foods. Most restaurants serve food that's overly salty—especially the soups. If you visit a typical family style restaurant, order the soup and taste it. If you don't think it tastes way too salty, then you have become desensitized to salt and really need to move towards a diet of raw, fresh, natural foods that are low in processed salt. At first, you'll think they taste boring, but that's only because you're a salt addict. Over time, your taste will adapt, and you'll begin to enjoy unsalted, natural foods." - Mike Adams, Natural Health Solutions (Get the book.)

"Although a definitive link between salt intake and osteoporosis has not yet been proven, many doctors recommend that people wishing to protect themselves against bone loss use less salt and eat fewer processed and restaurant foods, which tend to be highly salted. Like salt, caffeine increases urinary loss of calcium.24 Caffeine intake has been linked to increased risk of hip fractures25 and to a lower bone mass in women who consumed inadequate calcium.26 Many doctors recommend decreasing caffeinated coffee, black tea, and caffeine-containing soft drinks as a way to improve bone mass." - Alan R. Gaby, M.D., Jonathan V. Wright, M.D., Forrest Batz, Pharm.D. Rick Chester, RPh., N.D., DipLAc. George Constantine, R.Ph., Ph.D. Linnea D. Thompson, Pharm.D., N.D., The Natural Pharmacy: Complete A-Z Reference to Natural Treatments for Common Health Conditions (Get the book.)

"Since canola oil is contained in the majority of manufactured foods, baked goods, frozen foods, and restaurant foods, is it any wonder why people are falling ill everywhere, at a rate that is absolutely stunning and unprecedented? So what do refined and manufactured oils and fats actually do to the body? For one thing, they can cause severe gastrointestinal disturbances. The number of people in the U.S. suffering from acid reflux disease, irritable bowel syndrome, Crohn's disease, constipation, colon cancer, etc., exceeds the number of all other diseases taken together." - Andreas Moritz, Timeless Secrets of Health & Rejuvenation: Unleash The Natural Healing Power That Lies Dormant Within You (Get the book.) "During the recovery phase, strictly refuse to consume cheap, refined oils or fats, such as those found in many restaurant foods and nearly all processed foods. You may use healthful fats and oils such as expeller-pressed (cold-pressed) coconut oil, olive oil, sesame oil and ghee butter (see also your body type food list). Don't eat food that has been cooked in the microwave oven. Avoid frozen foods, canned products and leftover foods. Take gymnema sylvestre to heal damaged pancreas cells, and evening primrose oil to improve nerve function." - Andreas Moritz, Timeless Secrets of Health & Rejuvenation: Unleash The Natural Healing Power That Lies Dormant Within You (Get the book.)

"Likewise, quality of life is reduced in direct proportion to the number of brand-name processed food products you purchase, including soft drinks, fried foods, frozen foods and restaurant foods. I can look at your grocery receipt and tell you what kind of health condition you're in. I can look at a family, and just from a physical inspection, I can tell you what they eat. I can look at the prescription drugs a person takes and tell you what their overall health is like. These are direct correlations, not anything magical or mystical." - Mike Adams, Spam Filters for Your Brain (Get the book.)

"It was very good, but without knowing such things, mere mortals are likely to underestimate the calories in take-out and restaurant foods, sometimes by staggering amounts. From the standpoint of calories, take-out foods are a mixed blessing. The variety of items at a prepared-food counter or salad bar encourages you to sample a little of this and a lot of that (an "eat more" strategy), but paying for them by the pound helps curb that tendency. On the other hand, the items that weigh the most are the ones with the most water (and, therefore, the fewest calories)." - Marion Nestle, What to Eat (Get the book.)

"Most packaged, canned, and restaurant foods contain large amounts of refined table salt. Fortunately, the popularity of low-sodium diets has led many companies to offer reduced-salt options. Be careful however, a large discrepancy exists between the terms "less sodium," "low sodium," and the real meaning of low sodium. Most table salt is depleted of vital minerals and contains harmful additives such as aluminum silicate or corn sugar (both of which are toxic to the body) to prevent it from clumping." - Dr. Edward F. Group III, DC, ND, DACBN, Health Begins in the Colon (Get the book.)

"Slowly adding foods back into your diet may be more difficult, because recipes and restaurant foods have many ingredients. Sometimes it's hard to determine which ingredient caused the distress. Reactions that are delayed for a day or two also complicate the situation. It then becomes necessary to remove all suspected foods for four days, and try them again one at a time. If you have the same reaction each time you add the food, you've found the culprit. Unfortunately, if you have sensitivities to one food, you are often sensitive to all foods in the same family." - Elizabeth Lipski, Digestive Wellness: How to Strengthen the Immune System and Prevent Disease Through Healthy Digestion (Get the book.)

"If she ate organic food she seemed fine, but if she ate regular grocery store or restaurant foods she would repeatedly become ill from the pesticides on or in the foods. (If she was ill from a food item, and not the chemical on or in it, it would be expected that she would become sick from both organic and regular grocery store forms of that food.) With comprehensive environmental and allergy medical care, she improved 85% in two weeks, and she remained much better but unanticipated chemical exposures continued to be a major challenge for many years." - Doris J. Rapp, M.D., Our Toxic World: A Wake Up Call (Get the book.)

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ABOUT THE CREATOR OF NATURALPEDIA: Mike Adams, the creator of NaturalPedia, is the editor of NaturalNews.com, the internet's top natural health news site, creator of the Honest Food Guide (www.HonestFoodGuide.org), a free downloadable consumer food guide based on natural health principles, author of Grocery Warning, The 7 Laws of Nutrition, Natural Health Solutions, and many other books available at www.TruthPublishing.com, creator of the earth-friendly EcoLEDs company (www.EcoLEDs.com) that manufactures energy-efficient LED lighting products, founder of Arial Software (www.ArialSoftware.com), a permission e-mail technology company, creator of the CounterThink Cartoon series (www.NaturalNews.com/index-cartoons.html) and author of over 1,500 articles, interviews, special reports and reference guides available at www.NaturalNews.com. Adams' personal philosophy and health statistics are available at www.HealthRanger.org.