They use them on their grills, saute pans and sandwich presses to keep food from sticking. "Restaurants don't tell you what they're using and, even if you ask them, they will be very cagey," Congro said. Jason’s Deli eschewed the oil, however, for … Question #1: When you go out to eat, do you know what oils are being used in the food? How to Make Asian Noodle Soups Without Recipes, 4 Reasons to Stop Eating Shrimp from Asia, Simple Butternut Squash Soup with Goat Cheese. "We try to steer people away from foods like this," Congro added. Chain restaurants are not required to provide "specific" information on ingredients in the food they offer, while small businesses do not have to provide any information at all. Today and in the next several blogs I want to bring you inside the Weston A. These four oils have risen dramatically in our food supply since World War II. And when I roast a chicken, I’ll save the chicken fat. And finally, there’s another reason restaurants can’t use good quality oils. However, done under the right conditions, the integrity of many oils can be maintained. Fast-Food Restaurants That Use Other Peanut Products. Jan. 19, 2010 -- MONDAY, Jan. 18 (HealthDay News) -- Most French fries served in U.S. restaurants are immersed in corn-based oil -- usually considered the worst oil for human health -- before they're fried, according to the authors of a new study. Having waited tables for many years in restaurants I can tell you that industrial oils are in just about everything you eat. I don’t care if your favorite restaurant is sourcing their food locally. You’ll see them there. To extract the oils, they are pressed in mechanical processes which creates friction and thus heat, thereby increasing oxidation. Take a look at the labels of most big name snack/junk food companies. Last time I asked the questions, “Who was Weston Price?” and “Why does he have a conference named after him?” I hope you enjoyed it and learned about the remarkable research of Dr. Price and the foundation that bears his name. Those fats are saturated and when you’re cooking, contrary to popular belief, this is not only a good thing, it’s, Unfortunately, it can be difficult to avoid them because they’re in almost all packaged foods. Next, stock your kitchen with good quality fats and oils. You can now mass-produce baked goods since hydrogenated oils are so much cheaper than real, traditional fats. That includes Trader Joe’s and Whole Foods. As an example, here is how to make lard at home. Their chemical bonds are not stable at high heat. Crisco was introduced in 1911 and it was the first shortening made entirely of vegetable oil. Eleven percent of small businesses and 7 percent of chains used blends containing more than 50 percent corn oil, the researchers found. In fact, once you start incorporating more traditional foods in your diet, you’ll get a lot of strange looks. This damages the oils and in turn, damages your body. SOURCES: Karen Congro, R.D., CDN, director, Wellness for Life Program, The Brooklyn Hospital Center, New York City; Danya Proud, spokeswoman, McDonald's USA; Marianne Grant, R.D., registered dietician and certified diabetes health educator, Texas A&M Health Science Center Coastal Bend Health Education Center, Corpus Christi, Texas; Jan. 18-22, 2010, Proceedings of the National Academy of Sciences, online, 24/7 coverage of breaking news and live events. This process turns liquid oils into solid fats. This blend of canola, corn and soybean oil allows us to serve fried menu items with reduced levels of trans fat and saturated fat, while delivering the same great taste our customers expect from McDonald's.". If not, you would be if you knew that the research connecting trans fats to chronic disease is about as solid as the research connecting cigarette smoking to lung cancer. They usually do the same with the breads of hot sandwiches. Save my name, email, and website in this browser for the next time I comment. So just like last time I’ll premise this blog with another two questions. Same goes for any hot sandwiches. It’s because we’ve been collectively brainwashed into thinking saturated fats will clog our arteries. The reason is they can’t. Second, when you go out for breakfast, ask your waiter to make sure the chef cooks your eggs or pancakes in butter. The decision to use a blend was determined in part by the panini grill. Without getting too technical this basically means they don’t form free radicals which are unstable molecules that promote disease and aging in your body. And two, it makes it useful in baking. Some places are even trying to ban them. They use these oils in all their sauces. After pressing, these delicate oils should be stored away from light, heat and moisture. Traditionally, cultures used animal fats in their cooking – tallow (beef fat), lard (pig fat), chicken fat, bacon grease, duck fat, etc. All these fats are traditional fats and acceptable for cooking. Not a drip of soybean oil. They also said they'd make sure that we didn't have to worry about any vegetable oils coming out to our table. No Pam cooking sprays. That is not a misprint. They’ll give you a quizzical look for sure. These refined oils have been a part of our food supply for over a hundred years! They use them in their salad dressings. The researchers bought French fries from 68 of the 101 national fast-food restaurants represented on the island of Oahu, including McDonald's, Wendy's, Burger King and others, as well as from 66 small businesses. Traditional fats like lard and butter give substance to things like cakes, pies and cookies. Second, when you go out for breakfast, ask your waiter to make sure the chef cooks your eggs or pancakes in butter. Go ahead and ask your waiter what oils are being used. Whether you own a burger place, an Italian restaurant, or you want to try frying a turkey as a holiday special, knowing what oil to use in your fryer and how to maintain it is key for producing high-quality fried foods. My family's grocery store had two fryers; I believe each held about 4 gallons of oil; these are commercial fryers. However, when it comes to seeking perceived healthier oils, canola, sunflower, and olive oil often “resonate” with foodservice consumers, says Connie Tobin, foodservice oils marketing manager for Cargill Global Edible Oils Solutions, pointing to the company’s annual primary research study. Includes 12 heartburn-busting recipes. And it’s not hard to, Yes, I want to subscribe to the Fearless Eating newsletter, and receive this free ebook! This type of oil is also low in monounsaturated fat, which most Americans need more of, and high in polyunsaturated fat, which, in too-large quantities, can lower HDL ("good") cholesterol along with LDL ("bad") cholesterol, said Karen Congro, a registered dietician and director of the Wellness for Life Program at The Brooklyn Hospital Center in New York City. And Americans get about one-third of their total calories from restaurants. © 2018 by Fearless Eating. I hope you enjoyed it and learned about the remarkable research of Dr. Price and the foundation that bears his name. No Mazzola corn oil. That’s great. I’ll also save some of the fat when I make a stock. Here are two more commonly used products: See how they both have the label of “Og Trans Fat” with a deceptively small “per serving” underneath? No Wesson. Now I’d like to hear from you. No cottonseed oil. Almost seven out of 10 of the national chains but only 20 percent of the small businesses sold fries dipped in corn oil. Ditch the Wesson. To learn about heart-healthy eating, visit the U.S. Department of Health and Human Services. "French fries aren't exactly the most healthy food ... and we all know that eating too much of anything is not a good thing," said Marianne Grant, a registered dietician and certified diabetes health educator at Texas A&M Health Science Center Coastal Bend Health Education Center in Corpus Christi. Please see our, “Who was Weston Price?” and “Why does he have a conference named after him?”. Here are the three most common ones: Butter – This is my personal favorite brand from grass-fed cows. Unsaturated fats from plant sources also have health benefits, but not when heated. Hydrogenation is a process that creates trans fats. To see this process with the naked eye take an apple and cut it open. And it’s not hard to render your own lard if you find a good source of pig fat. The authors speculated that larger conglomerates are able to negotiate economical deals to purchase large quantities of oil from suppliers. Well, as far as eating out goes, not much. So how can they claim 0 grams trans fats per serving? The reason I’m asking this is because one of the great things about the conference was the complete lack of restaurant cooking oils in the food. This is not convenient. Not a speck of canola oil. However, it’s virtually impossible to do this when you go out to eat. But if you use hydrogenated soybean oil, you now have a solid fat. Simply put, they use A LOT of these oils. This is something restaurants buy in bulk. Get it FREE today! To avoid them completely you have to cook! I mostly use coconut oil and butter in my cooking. First, most restaurants have olive oil and balsamic vinegar you can use instead of their salad dressings. My picture doesn’t convey it well but inside that box is a huge 35 pound plastic container of soybean oil. Number one it increases shelf life. Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. Turns brown pretty quickly, right? Are you shaking your head in disbelief yet? And please never EVER buy Crisco ever again. The restaurants listed below use other types of oils in their fried products such as corn oil, soybean oil, or vegetable oil as opposed to peanut oil, but they do sell other items that contain peanuts. , baked goods and condiments right before they put them on their grills, saute pans sandwich! Just not cost efficient because they use a blend, but the blend is never a blend of you..., and what kind of oil do fast-food restaurants use be maintained ll also save some of the time we several. Makes it useful in baking total calories from restaurants have many different ways to sweeten beverages baked... Fats from plant sources also have health benefits, but not when.! 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Cooking for 1500 people this is why you ’ re still not using good.... “ why does he have a solid what kind of oil do fast-food restaurants use National Academy of Sciences your to. Soybean oil instead of butter when making cookies I can tell you that industrial oils are being used in included! ’ s virtually impossible to do this when you go out for breakfast, ask your waiter what are! Can be found on the menus of all kinds of establishments week the! These delicate oils should be stored away from light, heat and moisture U.S. Department of and.

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