Six reasons restaurant food is not suitable for daily consumption

 

Six resaqons resturant food is no suitable for consumption

Six reasons restaurant food is not suitable for daily consumption

Above average people think that eating in restaurants every day is cool and status. There are some unhealthy pitfalls to eating premium food every day. Let's figure out what exactly they are.

1. A large amount of oil as an indicator of a premium kitchen

An indicator of premium cuisine is the fact that chefs are generous in adding butter or olive oil to their specialties. They fry meat and other ingredients not in a frying pan barely greased with a thin layer of oil, but literally in deep fat. At home, of course, we don't cook like that. So restaurant meals will hit your figure (oil = lots of calories) and vessels (oil = cholesterol) every day.

2. A large number of ingredients in each dish

Another dangerous feature of restaurant cuisine is the large number of ingredients in the ordered premium meal. If you look at the culinary program about top restaurant dishes, it turns out that those dishes that we cook at home from 3-4 ingredients are cooked in the restaurant out of ten. Let's take the most popular restaurant salad CAESAR, which is most often served as a snack. Firstly, it contains a priori a very satisfying and very cholesterol combination of fried chicken and quail eggs. This combination can cause indigestion and an increase in blood vessel cholesterol.

3. Exotic stomach components that are genetically foreign in your area

In restaurants of overseas cuisine, as a rule, exotic ingredients are added even to the most familiar dishes. For example, the teriyaki sauce, which is served with most Asian dishes, is quite spicy. With rare use, it will not harm the stomach of a European, but if you regularly use it, it is fraught with gastritis or even a stomach ulcer.

4. Amount of salt

What is premium restaurant food? This is about the pleasure of eating, not about nourishing the stomach. This means that a self-respecting chef will make the dish not bland, but the most saturated with spices. And here we are talking about the amount of salt. Do you remember that once salt was worth its weight in gold, because our ancestors noticed that with it any dish becomes much tastier? That's it! Salt turns on the taste buds, and chefs know this more than anyone else. The premium dish will definitely be salted with sea or pink Himalayan salt in a very decent amount. And if you eat such food every day, then swelling and kidney problems will begin.

5. Raw snacks

Raw snacks are often served in premium restaurants. We all remember the famous fugue fish, which is served in Japanese restaurants, which oozes deadly poison if not cut to the standard with a knife. But there are also less radical, but nonetheless dangerous raw snacks in European premium restaurants. For example, raw salmon tartare or carpaccio. Carpaccio - Pre-frozen thinly sliced   slices of raw beef tenderloin seasoned with olive oil and lemon sauce. Carpaccio, tartare, fugue are analogous to stroganina - raw cut of northern peoples. But in the North or in Japan, people have a genetic predisposition to eating raw meat / fish, while Europeans do not even have it. So the result of the abuse of raw meat snacks can be acute poisoning or helminthic infestation.

6. Alcohol and dessert, which are simply impossible to refuse in a restaurant

When we eat at home, we are unlikely to start drinking a little martini every day in anticipation of the main course as an aperitif. This will lead to alcoholism! Do we eat refined desserts after meals at home every day? Of course not. This will lead to diabetes and obesity. The waiters are psychologists. They will offer you an icy martini or signature cheesecake in a tone that is impossible to refuse. In principle, the conclusions are obvious here.

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