Dr. Eades hit the ball out of the park with Dining Out and Bad Fats. It starts with a funny story of restaurant disaster — and ends with an alarming look at what you’re ingesting when you dine out. It’s bad enough that canola oil — with that delectable “antifoaming agent” — is standard for salad dressings and light frying. That’s a good dose of pro-inflammatory omega-6 polyunsaturated fats, plus some artificial trans fats. Even worse is the partially hydrogenated canola oil used for deep fat frying. With that, you get omega-6s oxidized by the high heat, as well as a whopping dose of artificial trans fats.
Before we switched to a paleo diet, Paul and I used to eat out pretty regularly, maybe once or twice per week. Now we eat dinner out maybe once or twice per month, usually at some social function. We eat so much better — meaning tastier, healthier, cheaper, and quicker — as a result.