By michael - June, 4th 2014

People are getting smarter when it comes to the food they are eating. After genetic engineered products broke out in the market, people are curious about how they taste and so, it was a time of testing and discovering what this product can do in our diet. Unfortunately, it wasn’t long enough when side effects are starting to come out, and later it was discovered that GMO products are harmful and not fit for human consumption. So how do know that you are actually eating good food in the restaurant? The challenge is how to identify GMO ingredients in the food they are serving.

You always have to inquire what foods in a restaurant you’re in is offering. Some restaurants always used too much of excitotoxin-richin on a wider scale, this means that -safe food in most of the restaurant now a days is not likely. However, a lot of organic activists are exposing harmful substances that people may get from eating in a restaurant that uses GMO and MSG products. As a result, consumers are going to the opposite direction, and that is to subscribe to most the organic products and live a healthier lifestyle, free from toxic food.

Panera announced today a pretty radical move. To get rid of all artificial ingredients. No artificial colors, artificial flavors, artificial sweeteners or preservatives in any of its many menu items. Of course, this plan will not be complete until the end of 2016 with high-fructose-corn-syrup containing beverages being a future project.

From USA Today:

Among the additives that will be dumped from these Panera foods:

• Deli smoked turkey: potassium lactate, sodium phosphate, sodium erythorbate, sodium nitrite and sodium diacetate.

• Horseradish: calcium disodium EDTA.

• Citrus Pepper Chicken: maltodextrin, potassium lactate.

• Cilantro Jalapeño Hummus: ascorbic acid and tocopherol, tara gum, carrageenan, potassium sorbate and sodium benzoate.

• Summer corn chowder: tapioca Dextrin, modified corn starch, autolyzed yeast extract, maltodextrin, coconut oil derived from triglycerides, artificial flavors.

• Roast beef: caramel color.

CEO Ron Shaich wants to eat what he serves, so to speak. The emphasis is on “clean” ingredients, not lack of flavor or food choices. Although, …

Food establishments are now taking steps to reverse the culture of serving chemical driven food to the public, in fact there are restaurants now that are going to this direction, allowing the consumer to experience real healthy food by using organic products in almost all their products.

Don’t forget to read the rest of the article at: Naturalblaze.com

 

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