re: CEO of salad restaurant chain accused of 'fat phobia'

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Yeah right! Just trying to sell more overpriced bowls of lettuce.

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I eat salads almost every single night. It’s not expensive, and I’ll put my go to every day salads up against anybody’s salads. The trouble is, most people don’t want salads, and if they do, then there’s a really good chance that it’s swimming in fatty dressing, and copious amounts of it too. Truthfully, we just overdo everything, and take it all to the extreme.

For every salad eater, there’s the radical vegan that takes it over the top and makes it a religion.

For every casual hamburger consumer, there’s the radical meat eater that rails on anything green as rabbit food for liberals.

Everything is to the extreme these days. There’s very little moderation, and that also shows itself in our portion sizes, which if you ask me is the largest contributor to our health issues. Balance and portion control. America could use a lot more of both.

If there’s one positive thing that Covid has done for me, it’s that it’s caused me to do a lot more cooking and food prep that I did pre-Covid. I rarely eat out anymore, and cook at home almost every night, which has caused me to be a lot more conscious of my potions and intake rather than letting restaurants dictate that. 7-8 oz of lean protein, usually pan seared or cooked sous vide (lots of fish and chicken breasts), and 65-75% fresh veg and very little if any carbs. When I do venture out these days to grab a bite to eat I almost always cannot eat everything on the plate, and I used to have no problem in doing that.

I’ve never been really overweight, and am probably more sedentary now because of working from home and not being out as much as I had been, but my energy levels are much higher and I’m feeling better as well as I’ve lost a little of the old middle age gut, but that’s also because I toned down the carbs too.

All that being said, I really attribute America’s eating habits to learned behavior which has been perpetuated by the food industry in general that plays to the consumer’s desire for bigger must be better, and meat is the focus while veg is an afterthought or something we put on a plate every now and then to add some color to it.

We’ve been trained from an early age. The good news is that we can re-train ourselves if we so choose to do so.