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 want for that months menu (note we get deliveries daily, and check each for quality - anything subpar gets returned and if happens more than once we will find a different supplier).
The same goes for our meats and seafood.
As for those places that order in bulk, optomised for shelf life. They do not deserve to be called restaurants, they are just a fast food joint with a different name.
(Source: 17 years as a chef).
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.
While it will never happen, I would prefer to call yourself a restaurant you would need to prove that you had hired qualified chefs and that you were producing all the for you sell.
It's a major gripe of the industry that people like me do the work to create real quality food, and then get lumped in with places that use premade crap.
I should probably stop my rant now, I could go on for a while haha.
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 recognized as safe" in 1958. So do most restaurants.
Depends if in "non fast-food restaurants" you include a TGIF or a Chipotle.
* 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, plastic-lidded cup.
* that cafeteria in that corporate office that heats up frozen soup in a plastic bag before pouring it into the serving pot.
* and so on
Our food system resembles a Brave New World-esque intelligence test that most of us are failing.
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
Every preserved meat in the world. Also found naturally in Chile.
> pesticide- and preservative-laden bread
Pretty much been the case since humans found out about vinegar. I wouldn't call < 1% in total to be "laden" though, unless you're eating an awful lot of bread.
> yellow #5
You realize that was a myth that it would reduce your sperm count right? There is a segment of the population that has a sensitivity to it, but it's pretty small.
> heats up frozen soup in a plastic bag
Again, most plastics are rated for this. Also helps cut down on glass shards in your food, or badly sanitized cookware giving you the runs.
I'm sorry, but your points here aren't some ultimate "gotcha", they're just anti-scientific scaremongering. I'd tell you to stock up on tinfoil for those hats, but I heard that causes alzheimer's.
> Every preserved meat in the world. Also found naturally in Chile.
Just because it's common or "natural" doesn't mean it's not bad for you. There are legitimate health concerns about nitrate use in foods.[1][2]
>> heats up frozen soup in a plastic bag
> Again, most plastics are rated for this. Also helps cut down on glass shards in your food, or badly sanitized cookware giving you the runs.
How do you know which plastics are being used by the restaurants you eat at? And what does "being rated" for heating actually mean? Does it mean that no plastic or other chemicals from the bag actually gets in to the food? As a consumer I have no way of knowing.
> I'd tell you to stock up on tinfoil for those hats, but I heard that causes alzheimer's.
This sort of snark is really not welcome on HN. Please try to be civil.
[1] - https://www.theguardian.com/news/2018/mar/01/bacon-cancer-pr...
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3433161/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3144112/
This is regulated by the FDA. See [1] for a link to their hub which goes into far more detail. Obviously a restaurant can violate the regulation, just as they can slip glass shards into your food or not wear gloves.
> Just because it's common or "natural" doesn't mean it's not bad for you
You're correct in this regard at large, see Sharks, Lions and Bears. However nitrates (especially sodium nitrate, not to be confused with potassium nitrate) have been used for a very very very long time in human history for preserving meat. The guardian article is extremely disappointing in that it makes no reference to published material and seems to make several bad claims, including to the reference of salting meat as an "alternative". That being said like all chemicals too much of it will cause adverse side effects, and there are people with genuine reasons (migraines) who want to watch their consumption of it.
> This sort of snark is really not welcome on HN
I'm mostly surprised to see blatantly conspiracy theorist level "there's fluoride in the water man!" kind of nonsense here. It's one thing to discuss your favorite nitrate-free red wine or have a preference on bacon, it's another to suggest that flouridated tap water is a negative.
There was recently a town near me, in Texas, that voted to de-flouridate their water supply. This kind of non-logical fear is backed by comments like this that suggest anything with a vaguely scientific name is bad for you or should be avoided.
We have already seen this happen with vaccines and already kids have died from measles - MEASLES. A disease that should never pop up again in the industrialized world. We shouldn't be wasting resources to convince educated adults in a first world country to get their vaccines, we should be helping to bring life saving basic medicine to everyone.
So yes, that was snarky and sharp. However I don't think it's okay to spew blatantly alarmist non-scientific nonsense and pretend it's "just an opinion". (And sorry for the rather long rant.)
[1] - https://www.fda.gov/Food/IngredientsPackagingLabeling/Packag...
Nitrates, for example, are in fact quite bad for us. They're carcinogens according to the WHO (1)
It's also well known that plastic does indeed frequently leach into our food and drinks.
I agree with previous poster, less snark would be appreciated considering you are also incorrect in some of your points.
1. https://www.hsph.harvard.edu/nutritionsource/2015/11/03/repo...
> Furthermore, processed meats can also contain other carcinogenic compounds such as PAHs which can be formed during smoking of meat (e.g. salami). Processed meats, particularly those containing red meat also contain heme iron, which can enhance the formation of carcinogenic compounds (NOCs) in the body.
I'm not opposed to specific, verifiable claims - "Non-foodsafe plastics are likely to leech into food especially when heated", etc. I'm entirely opposed to vague claims - "plastics are in your food and killing you!"
If you have a specific claim, then by all means make it. Don't make the claim "but nitrate laden meats!" because that is meaningless.
> 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.
There are legitimate sources [1] today that are questioning the utility of adding fluoride to tap water. Questioning the utility and healthfulness of chemicals added to tap water should not be taboo or related to conspiracy theories.
[1] https://www.hsph.harvard.edu/magazine/magazine_article/fluor...
But yes, unsurprisingly, dental care has improved since 1975. I would be horrified if that were not the case.
Let's follow that link at the bottom of the story, the one that lists "Letters in response".
> On behalf of the American Dental Association and its 159,000 member dentists, I am writing to express sincere concern over the article entitled, “Is fluoridated water safe,” by Nicole Davis that appears in Harvard Public Health, Spring 2016. The article overlooks critical facts about community water fluoridation that must be shared with your esteemed readers and the public at large.
https://cdn1.sph.harvard.edu/wp-content/uploads/sites/21/201...
> I am writing to express concern that Harvard Public Health would publish an article titled “Is Fluoridated Drinking Water Safe?” in the Spring 2016 issue and to share the reasons why the American Academy of Pediatrics stands behind the safety and effectiveness of community water fluoridation
https://cdn1.sph.harvard.edu/wp-content/uploads/sites/21/201...
I'm going to stop there, despite there being MANY more letters. Flouride in water is safe. That doesn't mean we can't still research it, ask specific questions and continue being informed, but if you are petitioning to remove flouride from water currently, you are acting irrationally and with no scientific basis whatsoever.
Please answer with solid evidence of morbidity. Guardian did not do the homework. The studies on phthalates are quite tenuous for adults. There are a few which link to developmental problems.
This is a very different case from children chewing on phthalate containing foams or sleeping in such. Which has been quite clearly linked. The risk is mainly for pregnant women then?
Regardless, most of the problems would be related to packaging. Ditch styrofoam and plastic. Use ones certified phthalate free.
Oh and Guardian published this some years ago in a better way. Misrepresenting evidence then too.
https://www.theguardian.com/lifeandstyle/2015/feb/10/phthala...
Sounds like some sort of agenda.
The other quotes border on conspiracy theory.
All I know is that this is new, untested input into a 4-billion-year-old tangle of spaghetti code.
If you are confident being the guinea pig, since "human health effects of phthalates are not yet fully known but are being studied," be my guest.
* Di(2-ethylhexyl) phthalate is listed as "reasonably anticipated to be a human carcinogen"
* Current levels of seven phthalates posed "minimal" concern for causing reproductive effects.
* High levels of one phthalate, di-n-butyl phthalate, may adversely affect human reproduction or development.
Source: https://toxtown.nlm.nih.gov/text_version/chemicals.php?id=24
Source source: https://www.google.com/search?q=phthalate+site:nih.gov
I agree about potential carcinogen. How about actual carcinogen evidence though? Should be easy to get, scrutinize plastic workers.
>The reinforced plastic plant workers showed, in terms of semen quality, better values in the percentages of live sperm and immotile sperm, whereas they had a reduced percentage of normally shaped sperm.
Source: https://www.ncbi.nlm.nih.gov/pubmed/2980348
Source source: https://www.google.com/search?q=site:nih.gov+plastic+workers
Agreed, it's very sad.
I had a friend who took me to this burger place for lunch once, that he said was a gourmet burger place.
It was utter shit, it was the worst looking, cheapest looking patties I've seen outside of a McDonalds, cooked to the point of worthlessness then a few pieces of limp looking salad on top.
Then the guy wants to charge proper burger place prices. (£10 / $15). Now, I don't mind $15-$20 for a burger, if it's a good burger but this was just atrocious, and my friend had no idea how bad it was.
I don't know what some peoples baseline is for food quality, but it's way too low.
The restaurant supply company is selling to dozens and hundreds of restaurants, so it is kind of like a fast food chain, just not under the same logo.
The restaurant needs twenty five-pound bags of prepared chicken every day. The supplier sources this chicken meat, spices, seasonings, and synthetic chemicals from a number of distributors, who source the components from a number of other suppliers, who eventually source them from the farms. The farms are producing for volume, so quality is not really in the picture, as long as it meets the inspection standards and government regulations.
It is not only the finished product, but also the sub-components, that spend days, months, sometimes years in the supply chain, being processed, preserved, and homogenized, and processed again.
Just like with software, you have to check and verify all the sources, or at least have someone do it for you. This may mean buying from the farmer's market, or going to the farm itself.
If you can't do that, you have to find a trustworthy supplier and take their word for it.
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.
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.
The other question is how much and why does it matter?
There isn't legislation to make sure only X is allowed in a processed food - there are only laws that exclude known harmful things like brain matter because of prions, or antibiotics if labeled as such, or pesticides if labeled as organic. /u/given even linked a study less than 2 weeks ago showing that an array of human vaccines tested had a slew of metal and other contaminants. The only vaccine tested that lacked contaminents was a veterinary vaccine for distemper..smh [1]
The closest, one would think to getting pure macros, is plant or whey-based proteins, carbohydrates, and oils/lipids like coconut oil. But most of the pure plant protein powders and supplements have an even worse infiltration - high levels of metals from the soil the plants were grown in. Highly dependent on the country of origin. Now, I'd garner that if these companies cared enough and could spend more money, they'd be able to chellate or use ion-exchange filters, or maybe just mechnical methods like centrifugal separation / sub-micron filters, etc.. to remove the metals and other undesirables.
Do biological contaminents in plants get even near the possible ones' in animals like cortisol? Does a poorly sunlit plant produce stress chemicals? I'd guess that because the animal kingdom is a divergent evolution to the plant kingdom, harmful compounds would be lesser. Yes, we have phytoestrogens from soy, and tobacco, hemp, poppy, and all kinds of poisonous plants out there. A side note, plant alkaloids serve two functions, to poison to protect the plant or to create desire for the purpose of spreading seeds; this is why poisons are often found on leaves, while desirable drugs or flavors are found on the fruit or seedbearing parts. It's not an easy distinction to make, poison vs drug - many substances we consider drugs are actually made by the plants to protect themselves, ie. tobacco or willow bark (aspirin).
In any case, the chemicals naturally found in acceptable farmed plant species are likely to be less reactive in an animal body, than a poorly treated cortisol-filled animals' internal chemistry.
It'd be awesome if there truly was a micron-filtered food supplement out there. But even Soylent isn't that. The protein powders on the market, pea, crickets, whey, etc.. all have the aforementioned issues with heavy metals or hormones.
It's a grace of our generation to know most of the vitamins and minerals required by our bodies. To be able to eat just pure carbs, fats, and proteins, and pop a vitamin for the rest. But we still don't have food products that provide pure macros. When will we see the futuristic "slab" or "paste" that is literally only a single digit number of compounds? I think it's about time that we get something like this.
I'm actually in the process of producing a bee-derived meal replacement shake that will feature sub-micron filtration. [2] Honey might be your first thought but bee pollen is the main ingredient - it's actually packed with tons of protein and isn't sweet. Let me know if you would be interested in a purely bee honey, pollen, royal jelly based meal replacement. I haven't gauged interest yet so it'd be interesting to see if HN is interested. Cheers.
[1] https://www.ncbi.nlm.nih.gov/pubmed/27756430/ [2] https://imgur.com/a/YFTTQ
I think that the best we can do today is approximate as closely as possible the diet (and lifestyle) we have been evolving for in the millions of years prior to industrial agriculture.
To me, that means a diet of mainly plants and a little meat, mostly raw, some cooked with direct heat, occasional fasting, sleep and rest as allowed by circumstances, lots of getting dirty, and not stressing about macro things we can't change.
P.S. nih.gov links do not work without JS. I like your logo design.
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 recognized as safe" in 1958. So do most restaurants.
And so on.
Places where the chef goes out to the farmer's market every morning, hand-selecting the ingredients, and then painstakingly crafts your meal using only metal and ceramic are the exception rather than the norm.
Even one-off family restaurants where you get "good" food are doing most of this stuff, just because it is the norm, and they don't see anything wrong with it.
If you don't believe me, just go in the kitchen of your favorite restaurant and observe what the chef does and read the ingredients on the big containers of "raw" ingredients.