Health Nutrition Food that Isn’t

It can be hard enough keeping to a healthy diet; what happens these days though is that the major restaurant chains come and try to mix up our personal definitions of what we can safely call “healthy”. A restaurant staple at McDonald’s, Burger King, Wendy’s or Ruby Tuesday’s can easily get called “healthy” even when it is saturated with calories, fat and salt. Let’s take a look at the worst offenders on the restaurant menus around the country that promote their products for their health, nutrition, food value all at once.

The Ruby Tuesday Avocado Turkey Burger should actually have been a really healthy meal. Turkey is great for your heart’s health – nutrition food that actually heals. But not here. The burger has nearly 100 g of fat (that’s nearly a fifth of a pound of fat), and heaps of salt held together with more than 1000 calories.

Okay, is there any way that you can not be making the right choice with a salad? Well, at the California Pizza kitchen, the Waldorf chicken salad actually comes with even more calories than the burger above. How did they even manage to do this in a salad? It’s all in the dressing, of course. But you will need to be on the lookout across their entire menu.

You couldn’t possibly do the right thing for your health, nutrition food being the way it is in this country. Consider Applebee’s Grilled Shrimp and Spinach Salad – a name that’s filled with health and nutrition. They’ve managed to bring the salad up to more than 1000 calories – as they have with lots of other salads on the menu. If you have to go to Applebee’s, choose from the Weight Watchers list.

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Compared to this next salad, you could do better for your health with a slice of pizza. And fittingly, this chicken chopped salad lives on the menu of California Pizza Kitchen, dangerous ground for any dieter if you need a warning. This little gem has nearly 1200 calories, and 15 g of unhealthy fat.

There’s no way you would want to see this next winner left off this list. It’s the Mex Tostada salad with chicken at Chevy’s Fresh. You could eat a dozen cupcakes and not get as much fat and calories as with this artery clogger. It actually has nearly a fifth of a pound of fat and more than 1500 calories.

Seafood is supposed to be healthy isn’t it? Well then, consider the Cod Filet dinner at Culver’s. It has the most fat of any of the health nutrition food examples we’ve covered so far – a third more. But that’s because this little heart attack machine is fried, and there’s butter and french fries on the side too.

Food corporations will always try to hitch a ride on a health fad that’s doing the rounds at the time. How about the way Nestle calls its sugar-hopped Juicy Juice line actually healthy for children? This was so egregious to the authorities, the federal government actually called their bluff.

Stephanie Zubiri, executive Chef of the Modern day Epicurean Kitchen.

Food food. It’s no doubt the Filipinos’ most favored topic. Food preparation and eating has been the heart of any friends and family get together. Whether in a posh restaurant or even at our grandmother’s kitchen, we relish our food with gusto. Our most favorite meals are usually the ones made by our moms and dads, with no other dish capable to rival it. Nevertheless, an often repeated topic is, “Precisely why no Filipino food crafted its recognition within the international arena?”

Stephanie Zubiri, top chef of The Modern Epicurean Kitchen (MEK), believes that the strength of Filipino recipes, which lies in the informal and communal experience, could also be its Waterloo. “Filipino dishes isn’t concerned with serving courses-everything is delivered to the family table at once. It’s made without fresh herb choices to cleanse the palate or even to top the plate as a garnish.”

Standard Filipino food additionally falls short in fancy presentation. “The difficulty in advertising stems from the point that our recipes seem to be simple. Keep in mind, we eat with our eyes!” This particular feature could be related to our country’s lack of royal history, claims Stephanie, a History and Geography graduate of the Universite de Paris-Sorbonne. “Before the Spaniards arrived, everything we had were minor kingdoms. If you have a royal family, your recipes progress to please the king and queen.” To illustrate, Thai dishes always has elaborate carvings in their food of animals and flowers. Japanese cuisine is renowned for excellent display with fanned cuts, sculptured fruit and vegetables, using the plate like a frame of a wonderful photograph.

Professionally trained at Le Cordon Bleu Paris in oenological and culinary arts, Stephanie takes this as a test in her enterprise, the MPK or Modern Epicurean Kitchen. “We need to open up our dishes to be more appealing and fascinating. This enables us to become innovative and deconstruct the conventional dishes and blend it with assorted flavors to enhance its classic taste.”

In her Modern Epicurean Kitchen Active demonstration class entitled Updating The Filipino Classics, she cooked chicken thighs marinated in the flavours of the Southern Tagalog classic, the traditional Bicol Express.

Home chefs can begin doing this simply by adding refreshing herbs to decorate the flavor. “I encourage all of you to have fun in your kitchen. Serve these brand new meals as inspired fresh variations of the Filipino timeless classics.”