Mike Adams, the Health Ranger
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 August, 2001: Coca-Cola announces the launch of an assault against tap water in restaurants, code-named "H2No." (No, I'm not making this up...) They begin with the Olive Garden restaurants, describing customers' ordering of water as a kind of affliction. From their own site, "Olive Garden restaurants... were facing a high water incidence rate." (emphasis added).
A "high water incidence rate?" Sounds bad, doesn't it? Sounds like an insidious anthrax attack. To combat this threat, they came up with their "water reduction plan. |
Michael Pollan
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 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. |
Mike Adams, the Health Ranger
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 It's caused a literal epidemic of raw food restaurants to open across America. By the latest count today, there are 69 raw food restaurants worldwide. Twelve years ago there were only two. It just goes to show you what's happening amongst the cultural creative and people who are into different stuff and saying, "I don't want the breast cancer my grandma had, I don't want to go the way that my dad went. I'm going to do something different."
Mike: Indeed. It is really just getting back to basics. It's not something new, but it's catching on out there.
Wolfe: It's like a technological advance. |
Craig Pepin-Donat
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 Even with better labeling, we are still all exposed to trans fats in cooking oils in most restaurants. When our government is aware that trans fats kill people but only requires a label to tell people if they exist in a product, it is not enough. There are plenty of consumer advocate groups rallying behind banning trans fats. In fact, the city of New York has banned all trans fats from restaurants. |
Mike Adams, the Health Ranger
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 Mike: Let's talk about restaurants. I can't even eat at restaurants anymore at all, even those natural restaurants. They don't know they have MSG, because it's in one of the sauces or something.
Dr. Blaylock: I talked to them, and they said, "We get our food in these big crates, so there's no ingredients listed." It's the same thing for hospitals. I talked to a hospital dietitian and she said, "We can't tell because it comes in a crate, and they won't put the ingredients on it. It just says Salisbury steak or whatever. |
David Steinman
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 Burgerville
Talk about fast food with convenience and conscience, not only does Burgerville purchase natural humanely raised beef for all its burgers, the chain is also powering all of its restaurants with nonpolluting wind power. In 2005, it committed to use renewable wind power produced in the Pacific Northwest to provide 100 percent of the electricity needs of all its Burgerville and Noodlin' restaurants in Northwest Oregon and Southwest Washington, as well as its local headquarters in Vancouver, Washington.
By utilizing wind power, the company will avoid adding 17. |
Andreas Moritz
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 It is cheap and, therefore, widely used in restaurants and by people on a low food budget. The reason for its huge popularity is that it contains very little cholesterol. One of the main problems with this oil is that it should not be heated, yet heating it is a standard practice in the production process, and in restaurants and households. According to a January 26, 1998 Omega Nutrition press release, "heating distorts the omega-3 essential fatty acid found in canola, turning it into an unnatural trans form that raises total cholesterol levels and lowers HDL [good] cholesterol. |
James Dowd and Diane Stafford
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 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. |
Mike Adams, the Health Ranger
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 Approximately six billion "broiler" chickens are produced and sold each year by the factory farmer to sources like supermarkets and fast food chicken restaurants. As many as 60% of supermarket chickens are infected with Salmonella enteritis. Another pathogen that can be spread from chickens to humans is Campylobacter, which can cause infection, illness or death. |
Mike Adams, the Health Ranger
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 At some restaurants, the lettuce is old and wilted, the dressing has been spilled everywhere, and bits of one topping have scattered their way into the wrong bin. But at nicer restaurants, the lettuce is crisp and cold, all the salad extras are well organized and the entire salad bar is so clean that you could, well, eat off it.
Like salad bars, hypnosis programs come in all varieties, and some are better than others. I've listened to many programs over the years and have been less than impressed with quite a few. |
Dr Ron Roberts
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 Only go to non-smoking restaurants. þTake Vitamin C tablets. þActually plan the dream holiday you are going to have with the money saved. Book it as soon as you can. If the holiday becomes real it's an added incentive.
Stand firm on your decision to stop smoking, be confident with your conviction and your strength will be rewarded. Quit today—you can do it!
Weather
Climate and weather can enliven and invigorate us, or plunge us into bleak moods and low spirits. Fresh mountain air, a warm sunny day—and we are off outside, going for a walk, enjoying ourselves and we feel great. |
Mike Adams, the Health Ranger
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| By the latest count today, there are 69 raw food restaurants worldwide. Twelve years ago there were only two. It just goes to show you what's happening amongst the cultural creative and people who are into different stuff and saying, "I don't want the breast cancer my grandma had, I don't want to go the way that my dad went. I'm going to do something different."
Mike: Indeed. It is really just getting back to basics. It's not something new, but it's catching on out there.
Wolfe: It's like a technological advance. |
Mike Adams, the Health Ranger
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 They also buy all the prime shelf space at grocery stores, sponsor the big sporting events, and have successfully infiltrated schools and hospitals with junk food restaurants and vending machines. Heck, there's still a McDonald's restaurant in the Cleveland Clinic where they perform heart surgery!
If the birds and the bees have figured out how to raise healthy offspring, you'd think that humans might have the brain power to raise their own healthy children, too. And some parents are. |
Mike Adams, the Health Ranger
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 Red Robin restaurants have pulled the Viagra bears from their game machines, replacing them with Prozac Pistols that let children simulate violent school shootings after taking psychotropic medications.
Alzheimer's drugs for Congress
The FDA has approved a new Alzheimer's patch that delivers brain-saving drugs through the skin. The agency was so thrilled by the performance of the drug that they not only approved it, they MANDATED its use on anyone with poor brain function. A massive shipment of the skin patches are now on their way to the U.S. |
Mike Adams, the Health Ranger
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 For some it's dinner at the finest restaurants, for others it's enough convincing data to let them prescribe confidently and for others it's my attention and friendship... but at the most basic level, everything is for sale and everything is an exchange," stated former Eli Lilly drug rep Shahram Ahari.
Ahari, no longer a drug rep, co-wrote the paper with Adriane Fugh-Berman, associate professor of physiology and biophysics at Georgetown University Medical Center in Washington, D.C. The paper is based on conversations between Ahari and Fugh-Berman, who researches pharmaceutical marketing. |
J. Douglas Bremner
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 Restaurant fried foods like french fries are a particularly bad culprit, because the oil in restaurants is used over and over and in the process breaks down and becomes even more harmful.
And toast yourself after you make these changes with a glass or two of wine (or beer) a day, if you want to; moderate amounts of wine and beer also reduce heart-disease risk.
If you don't have heart disease or risk factors for heart disease, you don't need to get your cholesterol checked, no matter what anyone tells you. Why do I say this? |
Mike Adams, the Health Ranger
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 McDonald's is the same restaurant, of course, that advertises heavily to children and even goes out of its way to build thousands of childrens' playgrounds in its restaurants. Is it appropriate for this same restaurant to have neon beer signs in its front window?
Thanks to countless dollars McDonald's has spent advertising to children over the past several decades, children are programmed to feel a sense of trust when they see the big "M" logo (the golden arches). But as this photograph clearly shows, the golden arches appear almost directly above these signs advertising beer. |
J. Douglas Bremner
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| You should limit your time at restaurants to once a week. Avoid fast food, which is usually served in excessively large portions: A single meal typically contains twice the fat and saturated fat that you should be eating. Incorporate fresh vegetables into your meals. Eat fruit after every meal. The high fiber decreases the risk of cancer and aids digestion as well as weight loss. Don't eat red meat more than twice a week. Eat three to six ounces of fish or shellfish twice a week or more. Watch out for the mercury in canned tuna. |
Mike Adams, the Health Ranger
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 Processed meat products include:
Bacon
Sausage
Pepperoni
Beef jerky
Deli slices
Hot dogs
Sandwich meat (including those served at restaurants)
Ham
Meat "gift" products like Christmas sausages
Meat used in canned soups
Meat used in frozen pizza
Meat used in kid's lunch products
Meat used in ravioli, spaghetti or Italian pasta products
... and many more meat products.
Unless it says "NITRITE FREE" on the front label, you can bet it's made with cancer-causing sodium nitrite! |
Marshall Editions
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 A few pieces of fennel candy, usually offered after a meal in Indian restaurants, may be enough to soothe the symptoms of IBS. Intestinal bitters are calming and healing to the intestines, often because of the astringent tannins present in this class of plants, and are especially useful if diarrhea is the major symptom (see the section on diarrhea, p. 366). A simple, safe, antispasmodic, anti-inflammatory, and general sedative plant, such as chamomile, often relieves IBS. Anxiety may trigger IBS in some people; this can be addressed by using many different plants (see Anxiety, p. 828). |
Mark Schapiro
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 We passed venerable old working-class pubs, now competing with high-end restaurants and gourmet cheese shops appealing to the Eurocrats who pour onto these streets every day. "The last fifty years in Europe have been like the year 1775 in the United States," he said. "Who in the world was aware of what was happening in the U.S. in the years before 1776? Then in 1776, everyone knew. What is happening now in Europe is our 1776.'"4
The man charged with explaining the implications of these innovations to Americans is Robert Donkers. |
Michael J. Panzner
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 Cash-strapped consumers cut back on discretionary purchases like Starbucks's lattes, meals at casual dining restaurants, theme park outings, and movie tickets. The tourism industry, already whacked by high fuel prices and renewed worries over terrorism, saw a drop-off in demand, especially from those at the lower end of the economic spectrum. At the same time, wide swaths of corporate America began to feel the pinch, especially in vulnerable sectors like auto manufacturing, where foreign competitors had already made significant inroads. |
Devra Davis
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 A lifelong organic gardener and former owner of one of the town's first organic bakeries and restaurants, Sophia hails from the beautiful mountain area near Munich.
"Did you know that Dachau had been the site of the world's first and largest organic botanical gardens?" I asked her one wintry afternoon, shortly after I'd learned this myself.
Sophia has large, piercingly beautiful blue eyes, a strong jaw and a confident look, even when chatting about ordinary matters. She looked at me gravely. "Of course, I know all about that," she replied, looking down as she sipped her tea.
"Why? |
Michael Pollan
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| 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. Rozin also found that the French spend considerably more time enjoying their tiny servings than we do our Brobdingnagian ones. "Although they eat less than Americans," Rozin writes, "the French spend more time eating, and hence get more food experience while eating less. |
Mike Adams, the Health Ranger
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 Fast food restaurants further exploit this psychological link by building playgrounds and running feel-good advertisements that emphasize friends and fun, then link those good vibes to their food products.)
12. Antidepressant drugs
Children as young as six months old are now being put on psychotropic drugs such as SSRIs (antidepressants). These drugs, we now know, cause suicidal thoughts and violent behavior, especially in young boys. They imbalance brain chemistry and even alter the body's metabolism of sugar, promoting diabetes and leading to rapid weight gain. |
Mike Adams, the Health Ranger
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| I can't even eat at restaurants anymore at all, even those natural restaurants. They don't know they have MSG, because it's in one of the sauces or something.
Dr. Blaylock: I talked to them, and they said, "We get our food in these big crates, so there's no ingredients listed." It's the same thing for hospitals. I talked to a hospital dietitian and she said, "We can't tell because it comes in a crate, and they won't put the ingredients on it. It just says Salisbury steak or whatever."
They don't know, so it's hard for them to come out and tell their customers, "It's free of MSG. |
Ann N. Martin
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 Independent plants obtain animal by-product materials, "including grease, blood, feathers, offal, and the entire animal carcasses, from the following sources: butcher shops, supermarkets, restaurants, fast-food chains, poultry processors, slaughterhouses, farms, ranches, feed-lots, and animal shelters."7 All of the large rendering plants, including Darling International, Sacramento Rendering, West Coast Rendering, Baker Commodities Inc., Modesto Tallow, Carolina By-Products, Griffin Industries Inc., Rothsay, and Valley Proteins are independent Tenderers. |
Mike Adams, the Health Ranger
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 And by the way, one of the most important strategies for doing that is to avoid eating at restaurants. Virtually every restaurant in America over-salts their foods in order to appease the wildly distorted tastes of American consumers. Americans are dosed up on so much salt and sugar that they can hardly taste it anymore. And when they go to restaurants, they demand such high levels of sodium in their food that a normal, healthy person trying to eat those foods is completely grossed out. I can attest to that from personal experience. |
Elaine Magee
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 And when you do need to get food out, go to the chains with more whole foods, like fresh Mexican food (Baja Fresh, Chipotle), fresh sandwiches (with whole wheat buns, real chicken breast and sliced roast beef), and fresh pasta and Italian foods (some restaurants offer whole wheat pasta). If you go to a Chinese restaurant, choose traditional dishes that are not deep-fried, and aim for less meat and more vegetables.
Your goal should be to eat at least three 1-ounce servings per day of whole grain foods—preferably in place of refined grains, according to the latest dietary guidelines. |
| I totally craved every so often was a good lean cheeseburger—but that was before all these great vegetarian burgers hit restaurants and supermarkets.
Two decades and two kids later, I have definitely evolved into a happy part-time vegetarian. Lucky for me, this has also come with a slew of benefits! Meatless eating often costs less, helps the environment (some would argue), and confers health advantages. |
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