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Portion Distortion Still Way Out of Control at Restaurants

Earlier last summer, I told you about the gradual move by McDonald's and other fast-food restaurants back to super-sized meals and the elimination of healthier food options (due to poor sales).

The Chicago Tribune posted a great cover story in their Sunday paper about the growing portion distortion related to the way foods have mutated over the past three decades to freakishly large sizes, as well as the plates that hold them. Take, for example, the average bagel, once the size of small hockey puck that's evolved into a foamy substance amounting to five pieces of white bread!

The big problem with portion distortion when it comes to your health, according to an nutritional expert: The psychological drive to eat more when it's sitting right in front of you, even if you don't finish it or really need it.

That's why I urge you not to fall for "supersize" savings gambit. That larger portion of food may cost you less in the short run, but you'll pay a far greater price down the road in repairing your health.

If you're looking for ways to eat healthier and on a tight schedule, I urge you to read Colleen Huber's awesome article about scratch whole food cooking and keeping your day job.

Chicago Tribune October 9, 2005 Registration Required

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