January 2nd, 2012 - Jill Ettinger
Wendy’s, the third largest fast-food restaurant chain in the U.S., is making a big deal about re-entering the coveted Japanese market it left in 2009 after more than 30 years with an eccentric offering: A $16 hamburger topped with foie gras and truffle mushrooms.
Read More:Wendy’s Opens in Tokyo with $16 Foie Gras and Truffle Burger
December 21st, 2011 - Erin Shaw
The US Army’s new pocket sandwiches evade moisture and bacteria with high-tech preservation techniques that stifle bacteria and mold growth. Packaging and ingredients reduce waste and offer more portability and flavor for soldiers in intense combat situations.
Read More:Army’s New Sandwich Fights Decay, Stays Fresh for Two Years
September 15th, 2011 - Jill Ettinger
California, Arizona, Michigan and Florida are the first four states now accepting food stamps at several leading fast food restaurant chains.
Read More:Let Them Eat Junk: Fast Food Chains Now Accepting Food Stamps
August 23rd, 2011 - Jill Ettinger
The V for Vendetta-esque scary-smile masked king that’s come to represent fast food chain Burger King has officially retired, according to a statement issued by the company last week. The decision comes in an effort to put more focus on a new line of healthier items leading the fall menu lineup.
Read More:The King Is Dead: Burger King Trades in Royalty for A Healthier Image
November 29th, 2010 - Gerald "Gerry" Pugliese
Former NFL tight end Eric Johnson, now Mr. Jessica Simpson since his engagement to “singer” is an idea man – or so they say – and the out of work football player wants to start a chain of vegan fast-food restaurants.
I don’t know about his restaurateur aspirations, but I remember quite vividly that this cement head cost me a win in fantasy football, when I swapped him in for my regular tight end who was on bye week. Curse you Eric Johnson.
Read More:Mr. Jessica Simpson Eyeing Vegan Fast Food
September 26th, 2010 - Barbara Feiner
Fast-food chains love to argue that their menus don’t make us fat, but a Journal of Nutrition study reveals high consumption over a long period leads to weight gain, as well as increased cardiovascular and diabetes risks.
Researchers at the University of North Carolina studied 3,643 young adults over a 13-year period (from ages 7 to 20) to identify how they ate when away from home.
Those who ate the most fast food weighed more, had larger waists and triglyceride levels, and showed signs of metabolic syndrome—a precursor to diabetes, heart disease and possibly cancer.
Read More:Researchers Prove Fast Food/Obesity Connection
August 10th, 2010 - Barbara Feiner
Scientists at the U.S. Food and Drug Administration, U.S. Department of Agriculture, and Centers for Disease Control and Prevention have been investigating the source of two recent multistate salmonella outbreaks, and some experts say Taco Bell veggies are the likely culprit.
The CDC has identified the outbreak source only as a “Mexican-style fast food restaurant chain,” but Oregon Senior Epidemiologist William E. Keene told The Oregonian that Taco Bell has been in investigators’ crosshairs. He cautioned, however, that “it’s equally clear that it’s not all Taco Bell. It’s also not a single Taco Bell restaurant.”
The combined outbreaks have sickened 155 consumers, with 42 hospitalizations. Lawsuits have recently been filed, but Taco Bell’s chief quality assurance officer maintains the chain’s food is safe.
Taco Bell’s shredded lettuce was linked to an E. coli outbreak in 2006. Initially, investigators suspected green onions had sickened more than 70 people in five states.
Read More:Taco Bell: Ground Zero for Salmonella Outbreak?
July 23rd, 2010 - Barbara Feiner
“Healthy” and “breakfast sandwich” tend to be an oxymoron, especially when you review popular fast-food menu items:
- Burger King Bacon, Egg and Cheese Biscuit: 420 calories, 25 g fat, 185 mg cholesterol, 1,360 mg sodium
- Sonic Breakfast Toaster Sandwich with Bacon: 532 calories, 32.4 g fat, 323 mg cholesterol, 1,441 mg sodium
- McDonald’s Egg McMuffin: 300 calories, 12 g fat, 260 mg cholesterol, 820 mg sodium
By comparison, today’s recipe for a Spicy Egg, Turkey Bacon & Cheese Breakfast Muffin contains only 226 calories, 6 g fat, 15 mg cholesterol and 534 mg sodium. The lean protein (17 g), high-fiber carbohydrates and healthy fats—an ideal nutritional trifecta—will leave you feeling satisfied, with fewer cravings throughout the day.
Substitute turkey bacon for its high-fat pork cousin, says exercise physiologist Bob Greene, Oprah Winfrey’s personal trainer and author of several books, including The Best Life Diet Cookbook. He also forsakes egg yolks and cooks with egg whites, which have no fat or cholesterol and half the calories.
The recipe’s prep time is 10 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store.
Spicy Egg, Turkey Bacon & Cheese Breakfast Muffin
Makes 2 servings
1 cup (8 ounces) egg whites
1/4 teaspoon cayenne hot pepper sauce
1/8 cup (half an ounce) shredded Cheddar cheese
2 slices uncured turkey bacon, cut in half crosswise
2 whole-wheat English muffins, split
- Spray a 10-inch skillet with nonstick cooking spray. Heat over medium heat.
- Add egg whites, and stir in hot pepper sauce.
- As eggs start to set, use a spatula to lift edges, letting uncooked whites flow to the bottom of the skillet. Cook until whites are set, but still moist.
- Sprinkle shredded cheese atop the egg whites. Fold over the omelet so the cheese melts in the middle.
- Place turkey bacon on a microwave-safe plate, and cover it with a paper towel. Microwave on high for 30 to 40 seconds, or until warmed.
- Toast each English muffin half. Spoon about 1/2 cup of the egg mixture atop two toasted muffins.
- Top each with one piece of cooked turkey bacon and the remaining toasted muffin halves.
Recipe and photo courtesy of Better’n Eggs/ARA
Read More:Build a Healthy, Organic Breakfast Sandwich
July 6th, 2010 - Barbara Feiner
A new study reveals that children were exposed to fewer TV ads for sweets and beverages in 2007, but more fast food ads (as compared to 2003).
Past studies have demonstrated that TV advertising influences the short-term eating habits of children ages 2 to 11, and some research shows ads can also influence daily dietary intake. That’s why major U.S. food companies adopted the Children’s Food and Beverage Advertising Initiative in 2006, which held that 50% of child-targeted advertising would promote healthier products or good nutrition/healthful lifestyles.
But there was one significant problem: Each company had its own definition of “healthier,” according to Lisa M. Powell, PhD, and colleagues at the University of Illinois at Chicago, whose research will appear in the September issue of Archives of Pediatrics & Adolescent Medicine.
Here’s what the researchers found:
- Between 2003 and 2007, daily average exposure to televised food ads decreased by 13.7% among children ages 2 to 5 and by 3.7% among children ages 6 to 11, but exposure increased by 3.7% among teens ages 12 to 17.
- Ads for sweets aired less often, with a 41% decrease for 2- to 5-year-olds, a 29.3% decrease for 6- to 11-year-olds and a 12.1% decrease for 12- to 17-year-olds.
- Beverage ads decreased by 27% to 30% across the three age groups, with substantial cuts in ads for sugar-sweetened beverages.
- But exposure to fast food ads increased by 4.7% for children 2 to 5, by 12.2% for children 6 to 11 and by 20.4% for teens 12 to 17.
Dr. Powell and her colleagues chalk up the last statistic to the power of branding. They also found a racial gap in advertising, with African-American children viewing 1.4 to 1.6 times as many food ads per day.
The researchers recommend continued monitoring of ads targeted toward children, as well as nutritional assessments for advertised products.
Read More:Kids See Fewer Sweets/Beverages Ads, But More Fast Food Ads