At fast-food restaurants, it is best to steer clear of chicken nuggets. In a 2013 study published in the American Journal of Medicine, researchers found more parts than actual chicken. For instance, one sample contained half muscle tissues, and the rest contained blood vessels, fat, and nerves.
According to one researcher, “What has happened is that some companies have chosen to use an artificial mixture of chicken parts.” Adding, “It is really a chicken by-product high in calories, salt, sugar and fat that is a very unhealthy choice.” Worse than that, ex-fast food employees reveal nuggets are left sitting out under heat lamps well beyond health agency recommendations.
Depending on where you are dining, the complimentary tap water may be laced with small amounts of contaminants. The health risks involved can range from lead poisoning (as in Flint, Michigan, for example) to a gastrointestinal infection. Sometimes the tap water just tastes bad, whether or not it is otherwise contaminated.
Tenacity Brewing, a local Flint establishment, made certain to announce to their patrons that the water they use in brewing is filtered and tested to be lead-free. Most restaurants do not make such claims. So, go ahead and take a chance on tap water. Or, instead, opt for a bottle of a bubbly variety or try a nice bottle of mineral water.
Chicken Parmesan Is Always Overcooked
Ask any chef and they will advise you to steer away from ordering the chicken parm. Chef Phil Pretty is known for saying that he would never order the dish. It’s always frozen before cooked and tastes like a gross version of chicken nuggets.
Here’s the problem: the dish is breaded and cooked and then cooked again when it is baked. Given the fact that chicken is not conducive to overcooking, you’re going to end up with a rubbery lump that challenges your cutlery skills.
How Long Has That Ketchup Been Around?
Many restaurants leave ketchup out on the table for your dining convenience. Have you ever wondered why the bottle is always full? Here’s what happens. It looks more appealing to have a full bottle of ketchup sitting out, so, a common practice is to combine half-full bottles from other tables to refill yours.
Restaurants are able to avoid health code infractions, in general, depending on the state in which it operates. Those little packets are looking better and better!
Why Risk Hollandaise Sauce?
The classic eggs benedict topping has likely been left out for hours at room temperature, and that means it could make you sick. The smooth mixture of butter, cream, and salt is made with raw egg yolks which are not cooked to the recommended temperature of 160 F. The problem? A foodborne illness caused by Salmonella.
The gastrointestinal mayhem lasts four to seven days and can appear six hours to six days after consumption. Former celeb chef Anthony Bourdain once noted, “Not for me. Bacteria love hollandaise. And nobody I know has ever made hollandaise to order.”