Even Chipotle isn't as good as I once thought. I was on board with this fast food restaurant because they make an effort to purchase humanly raised animals/animal products and local produce. I would get a burrito bowl (sans tortilla), I didn't mind the brown rice as I would balance it out with veggies, double steak and salsa's and walk back to work. But one day I'm waiting for the veggies to get cooked and to my horror, they were spraying them down with soy oil. I'm not sure what else is cooked in/with soy oil, but I hardly go there now.
In the book "The End of Overeating," David Kessler interviewed one of the recipe developers at Chili's(?). They actually engineer the food to make it fall apart and produce multi-layers of taste sensation. Example: the Bloomin Onion is particles of chemically seasoned wheat batter glued together by filler oils. When you put it in your mouth the first thing you sense is the fatty quality of the oil, which warms up your brain for the pleasure that's coming. When you actually bite the batter, the oily glue instantly falls apart releasing millions of seasoned wheat particles which coat all the taste buds on your tongue simultaneously with an avalanche of flavor pops. Since the food disintigrates, it goes down easy, which adds to the addictive quality so you want more of it. It's also very FAST to eat. They want you to shovel in the cheap wheat and soy oil because it's government subsidized and therefore high profit margin. The faster you shovel, the more you need to order, more high-margin revenue for them.
I'm not sure if this is exactly how they make the Bloomin' Onion, but that's the kind of language I read in the book. That's why there are so many different additives in any prepared food. Each additive hits a different taste bud (sweet salty a little bitter). Sometimes there's a time release so you need 2-3 additives to keep the sensation going for a few seconds.
I mean think about, it they fed you real primal food, it would take forever to eat just little bit of high-quality low-profit ingredients, you would never ask for the dessert menu, and you probably wouldn't come back for a couple days. This is why no Primal restaurant would make it as a business for long.
5'0" female, 42 years old. Started Primal October 31, 2011, at a skinny fat 111.5 lbs. Low weight: 99.5 lb on a fast. Current weight: 109 lbs because of travel.
MY PRIMAL: I (try to) follow by-the-book primal as advocated by Mark Sisson, except for whey powder and a bit of cream. I aim for 80-90 g carb/day and advocate a two-month strict adjustment for newbies. But everybody is different and other need to tweak Primal to their own needs.
If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/
Red Lobster food is all crap. Don't eat it. Run away as fast as you can from any fastfood or chain restaurants.
Last edited by Louisa655; 07-11-2012 at 02:57 AM.
F, 48, 5'10"
Start Date: 25-06-12 @ 161lbs
Goal Reached: 30-09-12 @ 143lb. Now bouncing between 145lb - 149lb. I'd like less bounce and more consistency :-)
Started Cross Fit 20.12.12 ---- Can't wait to submit my success story on the 1st anniversary of starting primal.