An open letter to the food service industry:
This is a cry for change in the foodservice industry. This includes wholesale, retail, fast food, fast casual, casual dining, etc.
Things have gotten out of hand and changes need to be made in order to keep the business of those who care about what they put into their body.
Simple observation shows that there are three types of consumers.
1) There are those who are so out of touch with their bodies and their internal systems that they can consume any kind of food adulterated with whatever kind of preservative, additive, chemical etc., and don’t seem affected by the alien matter in any type of processed food. Some grow quite large as their bodies don’t recognize the foreign matter passed off as food and store it as fat, some do not seem to respond in this manner, but have poor complexions and their immune system isn’t overly effective, having colds and other maladies regularly.
2) People of any and all size who make an effort to watch what they consume because they are interested in their overall good health.
3) Consumers that suffer from food allergies, and sensitivities. Celiac (sensitivity to gluten) and other reactions to the things that are added to foods.
Processing foods with preservatives adds to the shelf life and increases the speed and ease of preparation.
Common additives are sodium sulfite, sodium nitrates and nitrites, sodium sulfite, gluten, high fructose corn syrup, monosodium glutamate, BHA, BHT, artificial sweeteners, trans fats, food dyes, Sulphur dioxide and potassium bromate.
While some tolerate these items well, others develop debilitating migraine headaches, stomach distress and physical pain as a reaction.
Many restaurants today are opting for ease of preparation and lower cost of the foods they sell by having the food premade, then they steam or microwave the entrees and serve them.
In fact, one may be surprised by which long standing, once super quality fast casual restaurants have adopted this practice. It is a good habit to investigate and inquire into how food is received and prepped. Ask questions about the freshness and cooking methods of a favorite restaurant. Much of this can be found online, more can be learned by asking the location’s manager.
Fast food has long used premade items in order to keep the speed in their output.
While cheap and easy will build profits, what good are temporary profits if the clientele is lost forever due to adverse health reactions to their products?
It is thought that the poor eating habits in the United States has led to a sharp increase in type II diabetes.
The lack of fresh preparation of clean, whole foods is a leading problem in the fight for good health.
There are those who cook at home and that is optimal, but when one needs to or wants to dine out, the list of likely places seems to grow shorter daily. Cost is also a concern, as wholesome unadulterated food is more expensive than preprocessed and the restaurants have to pass that along to the customer.
It is time for the consumer to demand less antibiotics, hormones and chemicals in the husbanding of animals.
Time to demand overall regular harvesting of grains instead of the use of certain herbicides to desiccate wheat in order to get the crop in faster.
If things do not change, everyone who cares will have to prepare their own food for most meals in order to guard their health.
Extra time has to be taken in shopping for foods as all labels need to read carefully.
The foodservice industry should do some self-governing in order to save itself.
Image: CC0 Creative Commons; Excerpted from: https://pixabay.com/en/restaurant-kitchen-chefs-cooks-2623071/