Eat This Not That! Restaurant Survival Guide: The No-Diet Weight Loss Solution
- Great product!
Americans spend more than 0 billion a year eating out, and behind each burger, turkey sandwich, and ice cream sundae is a simple decision that could help you control your weight–and your life. The problem is, restaurant chains and food producers aren’t interested in helping you make healthy choices. In fact, they invest billion a year on advertising, much of it aimed at confusing eaters and disguising the fat and calorie counts of their products.Thankfully Eat This, Not That! Restaurant
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Great little guide regarding restaurant food,
Obviously, loosing fat has a number of variables. Your exercise is a huge one, and what you consume is another. This book will help you make smarter choices when dining at your favorite restaurant so that you consume less calories. It does not have all the choices you will face when staring at a menu, but has some of the best and worst for you to compare.
The book starts with a brief introduction regarding restaurant choices and how Americans have gotten fatter over the years. It then tells you how this book can help. I agree, the book can help. The book then shares a couple of “top swaps” before explaining the new rules of eating out. This section provides some good tips to help you stay on your diet and eat healthier. This section also shares some secrets the restaurants don’t want you to know, such as how many calories supersizing adds, what’s in a Chicken McNugget, or what’s in a Wendy’s Frosty.
Next comes a chapter on the best and worst restaurant foods in America. Things such as the Best Kid’s Fast Food which they list as McDonald’s 4-Piece McNuggets with Apple Dippers, Caramel Dip, and 1% milk. (Personally, we’ve gotten this for our daughter, but don’t give her the Caramel Dip – why ruin a perfectly good apple?) The best fast food burger is listed as Wendy’s 1/4 Pound Single and best sit-down burger is Red Robin’s Natural Burger. Number one on the worst list was Outback’s Baby Back Ribs full rack with a whopping 3,021 calories.
The next section of the book is an alphabetical list of restaurants with some of the best and worst foods. Thus the “Eat This and Not That.” There are full color pictures throughout that tended to make me hungry when I looked at the book before eating. I mean, come on, some of those bad foods look so good. However, so did many of the better choices. There are also little tidbits and interesting facts throughout the book. It’s easy to read, and pretty interesting. (That is if you are interested in what you are eating and what it contains, especially calories.)
Each restaurant has one main dish to eat vs. a bad one, and then a few other picks and other passes. Take Olive Garden for instance. The Eat this choice is the Venetian Apricot Chicken and the choice to pass is Garlic-Herb Chicken Con Broccoli. Other picks include the Lasagna Classico, Grilled Chicken Spiedini, and Herb-Grilled Salmon. Other passes were Spaghetti & Meatballs, Chicken Scampi, and Grilled Shrimp Caprese.
Next comes the menu decoder. This is a great section that explains a lot about what you see on the menu and will make you much more aware of the choices you are making. And finally there was a little bit about eating at airports, vending machines, amusement parks and such places.
Obviously, if you eat at the same restaurant frequently, you will run out of good choices listed in the book. However, with the information here, you will be so much better prepared to select the foods that fit with your dietary goals. I really like the book and think it’s a handy guide regarding restaurant food.
Reviewed by Alain Burrese, J.D., author of Hard-Won Wisdom From the School of Hard Knocks.
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|WOW – You Won’t Believe What YOU Are EATING When You EAT OUT – 5 STARS !!!,
you are taking in more calories than your son. You eat the fish and you wind up hurting yourself.
You go to TGIF, you order the Pecan Crusted Chicken Salad, it sounds great, chicken is good for you, and so is salad. You have just consumed 1300 calories. Try the Asian Sesame Chicken Salad at Panera Bread and you have cut 950 calories from that meal. There is no other way to know what you are eating than to have a book like this at your side. Is it any wonder that we as Americans are up 20 to 30 pounds on average from our relatives in the 1960’s? The cards are stacked against us, or in this case, the foods.
It’s because restaurants are out for the buck, and they want their food costs to be as low as possible. To do that they think about 3 words constantly. They are FATS, SALTS, and SUGARS. By utilizing the maximum amounts of these three ingredients, they can give you flavors which you desire, but not the quality and nutrients which you need, and there is no way for you to tell the difference. There are five chapters in this book. They are:
1) The New Rules of Eating Out
2) The Best and Worst Restaurant Foods in America
3) At Your Favorite Restaurant
4) Menu Decoder
5) The Captive Eater’s Survival Guide
Every chapter is crammed full of fascinating information that you simply cannot be without. The pictures are extraordinarily helpful. This country spends over $500 million on health and fitness books, over $18 billion on health and clubs. If you give another $5 billion for diet foods and weight loss concepts, you realize this is a very big business. At the same time, we are all putting on weight. It doesn’t make sense.
What’s going on here is we are eating foods in restaurants that are bad for us while we think they are good for us. Every one out of four meals is being eaten outside the home. There is no other explanation. The obesity rate has doubled since 1970, and this book explains why. The average male consumes 7% more calories per day than back then. The average female, you don’t even want to know what she is consuming. The answer is 22% more calories than 40 years ago. We are getting fatter and fatter, because when we step out and eat out, we don’t know what they are feeding us. This book will tell us.
If you SUPERSIZE IT, you are SUPERSIZING your belly. Some restaurants offer to more than double the size of your soda by adding a few cents to the bill. How do you say no to that? In essence, what you are really doing is buying calories, and putting them right into your waistline. Gaining or losing weight is really simply a matter of calories in versus calories out, adjusted for your physical activity level for the day.
If you accumulate an extra 3500 calories beyond what you need, boom you have added a pound of weight to your body. It also means if you eat something out and it’s got 1300 calories in it and you think it’s got 300, it only takes 3 meals like that to add a pound to your body. It’s EASY TO GAIN WEIGHT. You don’t even have to work at it.
The Restaurant Survival Guide gives you 100’s of pages of pictures of foods in different restaurants, all of which you will know. It then tells you which foods to eat and which to avoid, and it pulls no punches about it. The names of the restaurants are there, and the specific meals are told to you in detail. Go to the Cheese Cake Factory and order the kids’ pasta with Alfredo Sauce and you are looking at 1803 calories, which is absolutely outrageous. The same meal at Fezoli’s and its 290 calories. Just one more example to make the case. You can walk into Starbuck’s and order an Espresso Frappuccino blended (Venti) and its 290 calories. A Dunkin’ Donuts frozen cappuccino with skim milk is 550 calories. You simply cannot give away that kind of calorie count without knowing. The results are too consequential.
CONCLUSION
I loved this book. It was just real easy to absorb the knowledge and the lessons. This book is part of a series and they are all outstanding additions to anybody’s search for dietary knowledge and salvation. Yes, there is hope out there, but the odds are against you as the consumer. Manufacturers are allowed to lie, and print false advertising on products. Restaurants are not posting calorie counts on their menus that are truly helpful. The power lies with us to change things, and so it is up to you, and thank you for reading this review.
Richard C. Stoyeck
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