Yes, Healthful Fast Food Is Possible. But Edible?

Mark Bittman of the New York Times explores the possibilities of healthy fast food. I am excited for LYFE (Love Your Food Everyday) to come to a street corner near me soon. Chipolte is a step up, but could be better. Bittman doesn’t mention this, but we can thank Food Babe for getting them to change from using GMO soybean oil to rice bran oil. So far this is only in New York, but hopefully the change will expand across the country. However, what excites me most…there is now competition! This means more businesses in the healthy arena clamoring for market share and to be the better option.

BTW– be wary of soy as a protein substitute. Bittman talks about Veggie Grill which replaces meat protein with soy. Many may think this is healthy, but be cautious. Most soy is genetically modified and it is an estrogen mimicker!

Here is the start of the article, but to read in its entirety go to:

Craig Cutler for The New York Times

A tofu taco from Lyfe Kitchen, Buffalo “wings” with ranch dressing from Veggie Grill and Veggie Grill’s “cheeseburger” on kale.

Published: April 3, 2013

“When my daughter was a teenager, about a dozen years ago, she went through a vegetarian phase. Back then, the payoff for orthodontist visits was a trip to Taco Bell, where the only thing we could eat were bean burritos and tacos. It wasn’t my favorite meal, but the mushy beans in that soft tortilla or crisp shell were kind of soothing, and the sweet “hot” sauce made the experience decent enough. I usually polished off two or three.

I was thinking of those Taco Bell stops during a recent week of travel. I had determined, as a way of avoiding the pitfalls of airport food, to be vegan for the length of the trip. This isn’t easy. By the time I got to Terminal C at Dallas/Fort Worth, I couldn’t bear another Veggie Delite from Subway, a bad chopped salad on lousy bread. So I wandered up to the Taco Bell Express opposite Gate 14 and optimistically asked the cashier if I could get a bean burrito without cheese or sour cream. He pointed out a corner on the overhead display where the “fresco” menu offered pico de gallo in place of dairy, then upsold me on a multilayered “fresco” bean burrito for about 3 bucks. As he was talking, the customers to my right and left, both fit, suit-wearing people bearing expressions of hunger and resignation, perked up. They weren’t aware of the fresco menu, either. One was trying to “eat healthy on the road”; the other copped to “having vegan kids.” Like me, they were intrigued by a fast-food burrito with about 350 calories, or less than half as many as a Fiesta Taco Salad bowl. It wasn’t bad, either.”

To continue reading, link here.

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