"Beyond Personal Responsibility"

Sugar is still in foods of several sorts, and it's a
perfectly respectable ingredient. It's merely that you don't want it.


Diabetes T2

"Bob (this one)" wrote in
:

The only way it *can* work is for rigidly controlled recipes,
manufactured in a factory setting and portioned exactly identically
each time. There are no restaurants on earth that can do that.


Clearly you've never eaten at a White Castle. Those 'sliders' are always
the same.

Chakolate

--
In mathematics you don't understand things. You just get used to them.
--Johann von Neumann

"Bob (this one)" wrote in
:

I went to the site and here's the impetus behind the bill. See if the
science and the rest of the thinking are current...


Snip the 8 points.

So in a nutshell (no carbs) we have: Americans are too fat, overeating
causes weight gain, Americans often overeat in restaurants, so the
restaurants must be punished.

Sounds like good logic to me.

Chakolate

--
In mathematics you don't understand things. You just get used to them.
--Johann von Neumann

On 6/5/2004 11:37 AM, Radley Balko wrote:

Congress is now considering menu-labeling legislation, which would
force restaurants to send every menu item to the laboratory for nutritional
testing.

This is the wrong way to fight obesity. Instead of manipulating or
intervening in the array of food options available to American consumers,
our government ought to be working to foster a sense of responsibility in
and ownership of our own health and well-being. But we're doing just the
opposite.

How is having restaurants provide nutritional information so that
consumers can more easily make educated choices not fostering a sense of
responsibility?

--
jmk in NC

On 6/6/2004 7:00 PM, Bob (this one) wrote:
Carmen wrote:

Hi,
On 6-Jun-2004, "Cubit" wrote:


The only way it *can* work is for rigidly controlled recipes,
manufactured in a factory setting and portioned exactly
identically each time. There are no restaurants on earth that can
do that.


Idiots. So, because the food may be 10% off, I don't get to know
about the 3 tablespoons of sugar, a squirt of sulphites, and a
****load of MSG
in some crap they bring me.

Allow the restaurant a 30% variance and DISCLOSE THE INGREDIENTS.
Damn it.



There's a bill that's been introduced that would require restaurant
chains of 20 or more stores to do that:
http://calorielab.com/bills-meal.html#hr-3444

To me that seems reasonable, as requiring stand alone restaurants and
very small chains to have all their menu items analyzed would be too
burdensome, especially when the profit margins in the restaurant
business are reported to be slim.


I promise that if this bill is enacted, restaurants that fall under its
purview will dumb down further. They'll offer many fewer choices with
many more sauces to make them seem different.

Just like Ruby Tuesday?



--
jmk in NC

Chakolate wrote:
"Bob (this one)" wrote in
:

The only way it *can* work is for rigidly controlled recipes,
manufactured in a factory setting and portioned exactly identically
each time. There are no restaurants on earth that can do that.

Clearly you've never eaten at a White Castle. Those 'sliders' are always
the same.

You think that White Castle is a restaurant?

Pastorio

jmk wrote:

On 6/6/2004 7:00 PM, Bob (this one) wrote:
=20
Carmen wrote:

Hi,
On 6-Jun-2004, "Cubit" wrote:

The only way it *can* work is for rigidly controlled recipes,
manufactured in a factory setting and portioned exactly
identically each time. There are no restaurants on earth that can
do that.

Idiots. So, because the food may be 10% off, I don't get to know
about the 3 tablespoons of sugar, a squirt of sulphites, and a
****load of MSG
in some crap they bring me.

Allow the restaurant a 30% variance and DISCLOSE THE INGREDIENTS.
Damn it.

There's a bill that's been introduced that would require restaurant
chains of 20 or more stores to do that:
http://calorielab.com/bills-meal.html#hr-3444

To me that seems reasonable, as requiring stand alone restaurants and=

very small chains to have all their menu items analyzed would be too
burdensome, especially when the profit margins in the restaurant
business are reported to be slim.

I promise that if this bill is enacted, restaurants that fall under=20
its purview will dumb down further. They'll offer many fewer choices=20
with many more sauces to make them seem different.
=20
Just like Ruby Tuesday?

Exactly like Ruby Tuesday. Check out a busy, clunky web site.
http://www.rubytuesday.com/
-----------------------
Here's what they provide:

"Rather than the stark chart provided on the side of most grocery=20
store items, the Ruby Tuesday menu features only the four key numbers=20
=97 for calories, fat, net carbs and fiber =97 separated by slashes. The =

Roasted Turkey Wrap? Its nutritional code is 346//15//10//11."
http://tinyurl.com/3xnhw

----------------------
For their low-carb appetizers, it says:
"Nutritional information is for one serving and does not include=20
dipping sauces.
Servings per order 4
Nutrition information for dressings is per one-ounce serving."
http://tinyurl.com/2qa23

4 servings of chicken wings per order? 4 servings of low-carb chicken=20
quesadilla per order? Looks like the same game the LC bar makers did=20
back a while ago.

Pastorio

Radley Balko wrote in message .. .
This June, Time magazine and ABC News will host a three-day summit on
obesity. ABC News anchor Peter Jennings, who last December anchored the
prime time special "How to Get Fat Without Really Trying," will host.
Judging by the scheduled program, the summit promises to be pep rally for
media, nutrition activists, and policy makers -- all agitating for a
panoply of government anti-obesity initiatives, including prohibiting junk
food in school vending machines, federal funding for new bike trails and
sidewalks, more demanding labels on foodstuffs, restrictive food marketing
to children, and prodding the food industry into more "responsible"
behavior. In other words, bringing government between you and your
waistline.

didn't see anything in here about the additives to our food (allowed
by the gumint) that are making us fat. our meat is given estrogen
hormones to fatten it up. we get the hormones via the meat, thereby
changing our hormone ratios. pesticides also mimic estrogen in our
bodies. lots of that sprayed all over our grains and produce. then
there's petrochemicals. they too mimic estrogen in our bodies.
plastics are made from petrochemicals. first order of business is for
us to outlaw these practices. and plastic doesn't have to be make
from petroleum; hemp can be used to make it.

On 6/7/2004 8:48 PM, Bob (this one) wrote:
jmk wrote:

On 6/6/2004 7:00 PM, Bob (this one) wrote:

Carmen wrote:

Hi,
On 6-Jun-2004, "Cubit" wrote:

The only way it *can* work is for rigidly controlled recipes,
manufactured in a factory setting and portioned exactly
identically each time. There are no restaurants on earth that can
do that.


Idiots. So, because the food may be 10% off, I don't get to know
about the 3 tablespoons of sugar, a squirt of sulphites, and a
****load of MSG
in some crap they bring me.

Allow the restaurant a 30% variance and DISCLOSE THE INGREDIENTS.
Damn it.


There's a bill that's been introduced that would require restaurant
chains of 20 or more stores to do that:
http://calorielab.com/bills-meal.html#hr-3444

To me that seems reasonable, as requiring stand alone restaurants and
very small chains to have all their menu items analyzed would be too
burdensome, especially when the profit margins in the restaurant
business are reported to be slim.


I promise that if this bill is enacted, restaurants that fall under
its purview will dumb down further. They'll offer many fewer choices
with many more sauces to make them seem different.


Just like Ruby Tuesday?


Exactly like Ruby Tuesday. Check out a busy, clunky web site.
http://www.rubytuesday.com/

I did. I don't see that they are offering fewer choices as you claim above.

--
jmk in NC

"Bob (this one)" wrote in
:

Chakolate wrote:
"Bob (this one)" wrote in
:

The only way it *can* work is for rigidly controlled recipes,
manufactured in a factory setting and portioned exactly identically
each time. There are no restaurants on earth that can do that.

Clearly you've never eaten at a White Castle. Those 'sliders' are
always the same.

You think that White Castle is a restaurant?

Ah, sorry. I missed that nicety. You're quite right, of course.

Chak


--
Sometimes I think we're alone. Sometimes I think we're not. In either case,
the thought is staggering.
--R. Buckminster Fuller