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

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"Some restaurants have overwhelming cues. One place in my town, for example, is known for its desserts. They practically sing from the lavish dessert case, calling out like sirens to tempt the patrons. If you are feeling at all wobbly don't go into singing restaurants! Also avoid Thai restaurants; they cook with large amounts of sugar. Chinese restaurants do as well, but may be willing to hold the sugar if asked. You will be surprised at how different many Chinese dishes taste if cooked without sugar. Many people who are sugar sensitive love sushi and tell me how healthy it is." - Kathleen DesMaisons, Potatoes Not Prozac: Solutions for Sugar Sensitivity (Get the book.)

"The first customer who arrives must choose based only on viewing the two empty restaurants and makes a choice. However, the next potential customer can rely not only on his or her own information, based on the appearance of the restaurants, but also—by seeing the first customer eating in one or the other of the restaurants—on information about the choice made by the first customer. If the second customer chooses to go to the same restaurant as the first, the third customer will see two people eating in that restaurant." - Brian Fagan, Floods, Famines, and Emperors: El Nino and the Fate of Civilizations (Get the book.)

"We will have dine-in restaurants and fast-food drive-through restaurants who deliver whole foods instead of toxic, fattening foods. We will regain our original personalities, not doped and manipulated in whatever artificial emotion or attitude. Suicide will be less, better relationships will be possible, and the obsessive promotion of sex will be gone. We will have better families, higher IQs and a safe environment. A paradise? A little one, yes. But the full truth is, every one of us decides in what direction we move. Every one has to make up his mind." - Kenneth W Thomas, Ron Gilbert, Gerd Schaller, Side Effects: The Hidden Agenda of the Pharmaceutical Drug Cartel (Get the book.)

"Brown rice and avocado will be on hand at many restaurants as well. A bowl of rice, sliced avocado, and lemon juice squeezed on top, accompanied by a salad, is a reasonable meal, and made with common ingredients. Mexican restaurants often have fresh, homemade salsa; try it with vegetables. I know that I won't be able to get a balanced, complete Thrive Diet-approved meal in most North American restaurants, and that's fine. I simply eat lightly and have a nutritionally balanced smoothie when I return to my room." - Brendan Brazier, The Thrive Diet: The Whole Food Way to Lose Weight, Reduce Stress, and Stay Healthy for Life (Get the book.)

"Parents are also often concerned that having their kids on the GF/CF diet will make it harder for them to eat at restaurants. To some extent, this is true, particularly regarding fast-food restaurants, which primarily serve sandwiches and breaded meats, such as chicken nuggets, which many autistic kids seem to crave. However, most fast-food places do serve salads now. Even so, though, taking kids with serious health problems to fast-food places is generally a poor way to help restore their health. It's wiser to spend a little more money and take them to a full-service, family restaurant." - Kenneth Bock, Healing the New Childhood Epidemics: Autism, ADHD, Asthma, and Allergies: The Groundbreaking Program for the 4-A Disorders (Get the book.)

"Paul Rozin has confirmed many of these observations in a comparison of French and American eating habits conducted in restaurants in Paris and Philadelphia. Rozin focused on portion size and time spent eating. He found that serving sizes in France, both in restaurants and supermarkets, are considerably smaller than they are in the United States. This matters because most people have what psychologists call a unit bias—we tend to believe that however big or small the portion served, that's the proper amount to eat." - Michael Pollan, In Defense of Food: An Eater's Manifesto (Get the book.)

"If your colleagues or companions are going to a restaurant that you don't think will be able to accommodate your eating style, be flexible. Most restaurants will be happy to load up your salad with extra vegetables, or put together a large plate of vegetables, even if it's not on the menu. Brown rice and avocado will be on hand at many restaurants as well. A bowl of rice, sliced avocado, and lemon juice squeezed on top, accompanied by a salad, is a reasonable meal, and made with common ingredients. Mexican restaurants often have fresh, homemade salsa; try it with vegetables." - Brendan Brazier, The Thrive Diet: The Whole Food Way to Lose Weight, Reduce Stress, and Stay Healthy for Life (Get the book.)

"We will have dine-in restaurants and fast-food drive-through restaurants who deliver whole foods instead of toxic, fattening foods. We will regain our original personalities, not doped and manipulated in whatever artificial emotion or attitude. Suicide will be less, better relationships will be possible, and the obsessive promotion of sex will be gone. We will have better families, higher IQs and a safe environment. A paradise? A little one, yes. But the full truth is, every one of us decides in what direction we move. Every one has to make up his mind." - Kenneth W Thomas, Ron Gilbert, Gerd Schaller, Side Effects: The Hidden Agenda of the Pharmaceutical Drug Cartel (Get the book.)

"But these same people eat at restaurants three to four nights a week. Because most restaurants serve you about twice the amount of food you can eat, this turns into six to eight meals a week that are probably loaded with salt. To reduce your salt intake, you have to actively avoid the stuff. Read food labels and choose the products with the least amount of salt. Factor in the times you'll be eating out and in others' homes, because that's when you just can't control salt intake. Those slips will more than make up for your personal no-salt habits." - James Dowd and Diane Stafford, The Vitamin D Cure (Get the book.)

"You can eat at fast-food joints, fancy restaurants or the local deli. After you learn what foods make sense for you and your needs, you can put together meals that fit your plan regardless of where and how you get them. Eating out is either a disaster that sabotages your plan each time you go out or a real joy and a fun time to share with your friends or family. Plan where to go and identify the options for eating. Keep a number of restaurants that serve foods you can eat up your sleeve, so if your friends suggest going out you can suggest them." - Kathleen DesMaisons, Potatoes Not Prozac: Solutions for Sugar Sensitivity (Get the book.)

"However, the next potential customer can rely not only on his or her own information, based on the appearance of the restaurants, but also—by seeing the first customer eating in one or the other of the restaurants—on information about the choice made by the first customer. If the second customer chooses to go to the same restaurant as the first, the third customer will see two people eating in that restaurant. The end result may be that all customers may wind up eating at the same restaurant?" - Brian Fagan, Floods, Famines, and Emperors: El Nino and the Fate of Civilizations (Get the book.)

"Why do you think "fast food" restaurants are so successful? They sell billions of burgers and fries because people don't want to take time and plan what they will be feeding themselves and their families. Americans are willing to sacrifice health and well-being for convenience. The irony is that a few hours of planning, shopping and cooking each week can secure long-term health and a more pleasurable and full life. What good is living longer if we can't enjoy emotional and physical wellness and a full life?" - Dr. Joel Fuhrman, Eat For Health: Lose Weight, Keep It Off, Look Younger, Live Longer (2 book set) (Get the book.)

"We suggest eating a live, plant-sourced diet that is not processed or cooked, and to avoid restaurants that serve foods with soy products in them. The recipe section of this book will provide you with ample foods that are nutrient-dense, non-allergenic, delicious, and filling, and that will have you wondering why you ever ate processed soy-containing meals. Excitotoxins Excitotoxins represent another health disaster associated with the better-living-through-chemistry paradigm of the Culture of Death." - Gabriel Cousens, There Is a Cure for Diabetes: The Tree of Life 21-Day+ Program (Get the book.)

"Do not eat soup or sauces in restaurants; they are too high in sodium. Always order the dressing on the side and ask if the food can be prepared without the sauce. If you are using a packaged or third-party prepared food, make sure the sodium content is not more than 400 mg, and make sure that this is the only sodium-extra food that you consume that day. In other words, limit your salt consumption to 400 mg per day in addition to the natural sodium found in all the unsalted produce and other dishes you eat each day. 10." - Dr. Joel Fuhrman, Eat For Health: Lose Weight, Keep It Off, Look Younger, Live Longer (2 book set) (Get the book.)

"The reason for this is that we are consuming nutrient-dense foods, not just calorie-dense foods such as those offered in restaurants and fast-food dispensaries all over the Westernized world. We are becoming nations of overfed, undernourished individuals. Our bodies are rebelling through the metabolic degeneration process called diabetes. They are asking us for nutrients that are not provided through our cooked, processed diet typically found in the Culture of Death." - Gabriel Cousens, There Is a Cure for Diabetes: The Tree of Life 21-Day+ Program (Get the book.) "Because microwave ovens are so convenient and energy efficient, as compared to conventional ovens, very few homes or restaurants are without them. The general perception, even among health professionals, is that whatever a microwave oven does to foods cooked in it doesn't have any negative effect on either the food or the consumer of the food. This is far from the truth. The author actually cured two people from what was diagnosed as "chronic fatigue" by having them literally throw out their microwave." - Gabriel Cousens, There Is a Cure for Diabetes: The Tree of Life 21-Day+ Program (Get the book.)

"Because most restaurants serve you about twice the amount of food you can eat, this turns into six to eight meals a week that are probably loaded with salt. To reduce your salt intake, you have to actively avoid the stuff. Read food labels and choose the products with the least amount of salt. Factor in the times you'll be eating out and in others' homes, because that's when you just can't control salt intake. Those slips will more than make up for your personal no-salt habits. Q: Can you recommend good breakfast foods for people who won't eat last night's leftovers?" - James Dowd and Diane Stafford, The Vitamin D Cure (Get the book.)

"I always prefer cooking at home for quality control and purity You never know what goes into the food served at restaurants. Preparing your own food is a great way to ensure that your family is getting a healthy, well-balanced diet. It's good to stock your home with a variety of delicious—and nutritious—staples. For items that don't need refrigeration, I recommend you buy a few dozen glass Ball jars, which you can find at most houseware stores. Ball jars come in sizes ranging from four to thirty-two ounces and usually cost about a dollar each." - Deirdre Imus, Growing Up Green: Baby and Child Care: Volume 2 in the Bestselling Green This! Series (Green This!) (Get the book.)

"I always followed up my question with a list of beautiful restaurants and cafes, all of which were close to his home in the city. While he would listen carefully, and actually mulled over each option in his mind, his answer would always be the same, and I knew what it would be: "Wendy's." A trip to Wendy's was an all-day affair. We'd generally arrive in the late morning, just before the lunchtime rush of businesspeople who had to be in and out in an hour. We'd sit and watch them come and go until we were the only two left." - Gregg Braden, The Spontaneous Healing of Belief: Shattering the Paradigm of False Limits (Get the book.)

"In fall of 2006, New York City banned the city's twenty thousand restaurants from serving food containing more than a minuscule amount of trans fats, and McDonald's has recently pledged to use a trans-fat-free cooking oil nationwide in America. These are certainly positive developments for our hearts and brains. N-6 fatty acids may be pro-inflammatory and increase serum cholesterol levels that can interfere with neuron signaling." - Peter J. Whitehouse and Daniel George, The Myth of Alzheimer's: What You Aren't Being Told About Today's Most Dreaded Diagnosis (Get the book.)

"Do you eat in restaurants more than twice weekly? ? Do you use bug spray in your home or have a pest control service? ? Do you use weed killer on your lawn? ? Do you dye or bleach your hair? ? Do you use cologne or perfume? ? Are you overweight, underweight, or do you have cellulite deposits? ? Does your occupation expose you to toxins? ? Do you drink alcoholic beverages regularly? ? Do you eat fish more than twice a week? ? Do you regularly swim in a pool or lake? ? Do you live in a major metropolitan area? ? Do you live near an airport? ?" - Brenda Watson and Leonard Smith, The Detox Strategy: Vibrant Health in 5 Easy Steps (Get the book.) "Recalls are in force and we are demanding new standards that will prevent such occurrences. restaurants in major metropolitan areas are boycotting bottled water to help mitigate the damaging effects plastics have in the environment, where they cannot be broken down. (In addition, as you'll soon learn, plastics give off toxic chemicals that you then ingest when you—or your babies—drink from a bottle.) There's nothing more powerful than a collective voice for change. And I'm thrilled to be witnessing finally a growing united effort and interest in reducing the level of toxins in our lives." - Brenda Watson and Leonard Smith, The Detox Strategy: Vibrant Health in 5 Easy Steps (Get the book.)

"Externally, we are looking at shifting out of conventional restaurants, and out of the center of the grocery store with its processed, adulterated foods, and into the farmer's markets, the co-ops, and the produce section of the grocery store. As pointed out in Chapter 2, buying cheap, calorie-rich, nutrient-poor processed foods in the center of the grocery store can add to the diabetogenic process." - Gabriel Cousens, There Is a Cure for Diabetes: The Tree of Life 21-Day+ Program (Get the book.)

"They now are used almost daily in over 95% of households and many restaurants. Fortunately, the use of microwaves in cooking, cell phones and other wireless devices is now increasingly being recognized to cause cancer and brain damage, among other serious side effects. (See Cell Phones and Other Wireless Devices below.) Health agencies set up by the government to keep people out of harm's way have their own sinister agendas in allowing deadly drugs and technologies to be marketed on a massive scale." - Andreas Moritz, Cancer Is Not A Disease - It's A Survival Mechanism (Get the book.)

"But as I finish up my octopus curry, I start wondering whether any other restaurants might have coco-de-mer palms. I think back to a lunch spot, Bon Bon Plume, where I noticed a grove of palm trees in the backyard. As soon as I get back to my hotel, I make a call. The restaurant owner, Richelieu Verlaque, picks up. Explaining that it's my last night in the Seychelles, I ask if he might be interested in offering a journalist a sample of coco-de-mer. Verlaque says that he's been planning to eat one the following morning and that he'd be happy to give me a taste. He suggests I arrive at 6:30 a." - Adam Leith Gollne, The Fruit Hunters: A Story of Nature, Adventure, Commerce and Obsession (Get the book.) "To alleviate my gnawing desire, I eat dozens of durians in hawker stalls, marketplaces and restaurants. Whenever I catch a whiff of durian in the night air, I head over to the nearest vendor to eat a chunk, sold on a Styrofoam tray, which makes it look like chicken breasts. I find myself succumbing to the same pensive, dreamy, glazed-over look I see come over other durian eaters. At first, I thought I was simply hypnotized by the flavor, a kind of custard perfection. Gradually, I'm starting to suspect that the act of eating it sets in motion certain ancient mechanisms in the brain." - Adam Leith Gollne, The Fruit Hunters: A Story of Nature, Adventure, Commerce and Obsession (Get the book.) "To this end, they use color and sweetness the way certain European restaurants use unctuous pitchmen to lure in hapless tourists. The fruit sacrifices itself for the seed, hoping it will take hold somewhere far away. Genetically, plants want the same thing as any other species: survival and replication. Anyone eating a fruit helps it achieve its goal of making as many copies of itself as possible. When birds eat small fruits, they eat the seeds as well." - Adam Leith Gollne, The Fruit Hunters: A Story of Nature, Adventure, Commerce and Obsession (Get the book.) "She spent eighteen years publicizing kiwis by sending samplers to journalists, giving free taste tests, placing advertisements, working with growers and encouraging restaurants to incorporate them. Chefs play an important role in promulgating new fruits. Martha Stewart has long been pushing white apricots. Meyer lemons are now well known thanks to their use by Chez Panisse's pastry chef Lindsey Shere. Alice Waters's cheerleading of mulberries has resulted in skyrocketing prices at California farmer's markets." - Adam Leith Gollne, The Fruit Hunters: A Story of Nature, Adventure, Commerce and Obsession (Get the book.)

"In cities, hotels and restaurants are now part of a national food bank. All uneaten food that can be salvaged is provided to regional organizations for dispersal to low-income families or individuals. Appropriate leftover food is composted in order to insure high nutrient soil for more food growth. Increasingly, local restaurants are buying their produce from regional organic farmers, supporting the local agricultural community. Food is moved around the planet where it is needed regardless of a region's ability to pay. No one is allowed to starve." - Jackie Lapin, The Art of Conscious Creation: How You Can Transform the World (Get the book.)

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