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serverthoughts · 6 years

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Rant: I slapped my customer, while my manager held her down

Yesterday, I had this table who wanted a discount on her chicken salad, because the chicken “wasn’t cooked right.” Which is super weird considering she ate 90% of her chicken, and 80% of the salad.

I knew immediately when greeting this table, that we weren’t going to have a good time.

1) No one, no one interrupts my greeting. I don’t care if you’re a cheap college hoe that’s going to order water w/ lemon and chicken fingers. Or if you have 6 or more zeros in your bank account - You’re not going to interrupt me during my greeting.

The table interrupted me. Are we shocked? No.

I fetch their drinks for them, and they need more time. Cool, whatever.

I go cash out another table, and drop off food to my booth across from the table that needs more time. The lady with her shitty chicken had the audacity to call me over and tell me they’re ready to order, when I’m talking to my table who I just gave food to.

2) Don’t talk to me when I’m with another table. You’ll have your time with me, I promise. I have many tables that need my attention too. I know that’s a hard concept to swallow, but it’s true. I’m very perceptive of my tables most of the time, and can tell by your mannerisms that you want me to walk over to your table.

So please, for the love of God, don’t say, “Excuse me,” while my back is turned away from you. You’re being rude to me AND my other customers. Plus, when you do that, I’m going to treat you like a school kid and tell you firmly, I’ll be there shortly,” and make you feel stupid with my annoyed glare.

The table who is now ready for me to take their order is chicken lady, her mans, and her mother. Chicken lady is probably in her 50′s, so her mom is probably in her 70′s-80′s. I don’t know, I’m horrible at guessing ages, so that’s why I’m not a bartender.

Also, because I would hate having to talk to my guests like bartenders have to.

The mom of chicken bitch starts to order a steak, and tells me she wants it well-done. She asks me if it’ll come out tender. She doesn’t want it to be tough.

Which is totally weird to me, because if you don’t want a tough steak - don’t fucking order it well-done. You’re nasty. You’re eating shoe leather, basically.

I told her honestly that the steak probably wouldn’t be tender, since she’s ordering it well-done. Her daughter tries to convince her to get it medium-rare, and that the steak won’t be that red/pink.

Bitch, are you dumb? Is basically what I said, except I actually said, “Medium rare is a warm red center. It’s a lot a different than well-done.”

Shout-out Outback for this steak temperature guide. Just in case anyone else is as confused as “I hated my chicken salad, but I ate almost everything-bitch”

I tried to sell the mom on medium-well, but she was not into it. She decided she no longer wanted a steak, and wanted chicken. Not to get confused with chicken bitch, this is still the mom.

Unforunately, the chicken dish momma wanted, was not on the promotional deal that chicken bitch and herself wanted to order.

The mom ended up ordering a burger.

Can you guess the temperature? No? Need a second. Okay, take your time. I’ll give you a hint: It was not medium-rare.

Personally, there’s no reason in my mind for anyone to order a well-done steak. I don’t get it.

What was weird about this table is that the husband was chill as fuck, you could tell he was embarrassed of his mother-in-law and wife, and I kind of felt bad for him. But not bad enough to give him a free drink, because my mans (chicken bitch’s husband) didn’t stand up to his wife or MIL for me, so no free shit from serverthoughts.

Back to the reason why I named this woman, ‘chicken bitch.’

The lady was laughing when she spoke about wanting a discount, and I told her that I wish she would of told me sooner she didn’t like the chicken.

Maybe when I brought her extra dressing for her chicken salad she could of let it slip?? I don’t know, maybe that’s a crazy concept. She pointed out that I was busy over there, and pointed to the POS (our computers) where I had been standing legit three minutes before this conversation took place.

The reason I was not at her table three minutes earlier, when she had finished 90% of her chicken already.. Was because the take-out girl didn’t know how to ring in a gift card, so I walked her through it.

I’m sorry that I’m a trainer, lady, and my co-worker’s ask me questions and shit. I know this restaurant’s menu in more detail than I know anything in my life.

How sad am I? Sometimes I wish I could just tell you all where I work, so we could all talk shit about the restaurant together. I give you the dirt, and insiders.

Anyway, the two-minute check-back was created, for people like chicken bitch. I wait two minutes or two bites into your meal to see if you’re enjoying your dish - or need anything else.

I’m just a little confused why she failed to mention her chicken situation to me then, or when I gave her extra dressings.

Also, I gave her husband a diet soda five minutes after I gave them dressings, so I was clearly available throughout their meal.

I stared at chicken bitch with a blank face if she wanted me to ask for a discount, and she said yes. So I told her, “I’ll ask my manager, but we’ll see.”

I don’t give my tables discounts for dumb shit. You didn’t like your food, then you should of told me because I could have had a new dish made for you. But you want to play me and not say anything until you already ate most of it? Nah. I’m good.

Like, I’m sorry. You’re not going to come into my restaurant and start giving me demands. Eat your stupid chicken and be happy. Which she fucking did.

I told my manager what had happened and he decided he was going to be gracious and give the table 5 dollars off.

Attention readers: Being a cunt to your server is worth $5, y’all.

When my manager and I were walking out to the dining area (we were in the kitchen), he told me to look very serious when we walked out.

I’m not sure why he said that, but he’s annoying and I don’t like him, so whatever. Also, when we were still in the kitchen he said he wanted me to slap chicken bitch. That he would hold her down, while I slap her.

Honestly, GOALS. Manager goals, except I still don’t like this manager. For reasons I might talk about one day. It’s nothing big, I’m just a lazy hoe and adding this much detail about this table, is already a lot for me.

I need to sleep for 16 hours after writing this post, honestly. We love depression.

Honestly y’all, if you’re nice to me - I’ll probably forget to ring in a little dessert that I can get away with not ringing in. I’ll probably forget to charge you for your kid’s drink that your kid got, but didn’t order from the kid’s menu.

If you’re my regular, any drink that the bar doesn’t have to make, I won’t charge you for. You’re cool and you’re going to tip me bomb, so yeah, I’m technically stealing from the restaurant, but sometimes you need to have a little side hustle.

Did I forget to mention that it was the husband’s birthday? Chicken bitch asked me if I needed to see his ID, and I told her that I honestly didn’t care at that point. If it was her birthday, I definitely would have needed ID.

But her mans was sitting quietly, using his manners, so he can get a free dessert and separation from his wife. Except, my good man didn’t even eat the dessert. His wife had his free dessert, and I charged the mother for hers.

We don’t give freebies to asshole customers, sorry.

P.S. Our chicken is rubbery and gross, when it’s cooked by the AM cooks. I’m honestly pretty sure that’s why chicken bitch hated it, and I really can’t fault her for that.

I definitely wouldn’t order the chicken before 5 o’clock.

Xoxo,

serverthoughts.

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jeffreydesired · 3 years

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fuck-customers · 7 years

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always f*#%ing tip

a long one, and im not that sorry

I work at a well known chain restaurant we’ll call Pepper’s as the opening/morning bartender. Not many people sit at the bar in the morning, and I make my money through tips, so the servers let me pick up a few tables from time to time (only two two-top tables are in my section, easy enough).

The bane of my existence is To-Go/Pick-Up, which, as bartender, I am in charge of. So my daily to do list is prep supplies for evening bartender (sweet n sour, strawberry blend, fresh sour, etc.), restock anything and everything running low (beer bottles, chop garnishes), serve anyone who sits at the bar, serve my tables, make drinks for the servers, and to-go/pick-up (and a lot of the time, I have to clean up after the closing bartender does a shit job of cleaning, but that’s something else entirely).

But this is mostly about people who either call or place an order online for pick-up. The amount of times I’ve run myself ragged trying to serve my customers and make drinks is numerous AND do pick-up at the same time. Why not just not take tables? Then I’m likely walking away from my 7 hour shift with 20 bucks in my pocket (as opposed to maybe an extra $10 I might make off of the people willing to sit in my section, i.e. right by the kitchen door). Mind you, bartenders still only get paid hourly what servers are paid, which is not even 2.50/hr.

my job isn’t the only job that sucks, and sometimes a server might be willing to help me out if I say please, i get it, but people who order pick-up are fucking A grade sometimes.

Let me tell one or two.

We have basic caller ID. Doesn’t always work, but who cares, really. Except. Ex, fucking, cept. There’s a 800 service number that calls maybe every other week or so. We know who they are when we pick up the phone. Me and pretty much any other bartender. My one manager, who I actually like and respect, even knows when they call. When it was my first time dealing with them, he forewarned me “Show this lady absolutely everything. She’ll say you dont have to, but I don’t care. Every single box of food, open it and show her, because every single time, they call back and say something is wrong.” Even if they’re ordering $200 of food? “Yes. I dont care. Do it. They’re a pain in my ass.” Okay. Got it.

First time I answer, she starts ordering lunch combos. She only says the entrée, not the appetizer, so I stop her to ask what each one is getting for an appetizer. It’s called a lunch COMBO, meaning more than one, lady, and since they order from us all the time they should know that. She starts talking to people away from the phone. I begin to tell her that she can call back when she cuts me off to say “Hold on just a sec, I’ll ask them.”

Talks to her coworkers again.

“What are your appetizers for the lunch combos again?”

I tell her.

“You know what? Hold on, I’ll call you back.”

Then hangs up.

I tell my manager she’ll call back. He proceed to tell me that every single time this lady calls, she does the “Could you hold on just a sec?” thing, as if we have nothing better to do than to wait for her and her coworkers.

Half hour goes by. Lunch rush beginning to come in. Phone call.

I answer. During the ten minutes it takes to get this order in, the food for my customers is ready, so I’m rushing to get this over with.

Bill is almost $200 (im psychic). She asks how long it might take. I begin to say maybe a half hour, and my manager (who has been eavesdropping in order to start making this order) gives a panicked shake of his head. I tell them that it’s rather busy (it is) and there food may be ready in 40 to 50 minutes.

Maybe 15 minutes go by, I’m rather busy taking care of my other customers, other pick-ups and all, when that damn 800 number comes up again. I ask manager to answer, he complies. He puts her on hold. I ask what the problem is. He says she’s asking for the total. With a slight smirk on his face, he says he told her, “Actually, could you hold on just a sec?” and then put her on hold without waiting for an answer. Another fives minutes goes by, and then he tells her the total.

I’m still doing my job to the best of my capabilities, which involves numerous other customers when she comes in. I have almost twenty boxes of various sizes stacked, all just for her. It takes a few minutes to show and bag her every single box. When I begin, she says I don’t have to. I say it’s company policy. I show her even the simple house salads and soups, and their dressings. At this point, I’m taking care of two or three pick-up orders at once, which isn’t uncommon. I don’t fuck it up. Hooray!

She pays. All almost $200 of it.

Doesn’t leave me a single fucking penny of a tip.

Now, I’ve been complimented WELL more than several times in every job I’ve ever had about my customer service, and this lady was polite enough that I know it wasn’t bad interpersonal skills on either part.

I grit my teeth and bare it. Not the first time. Certainly won’t be the last.

Thing is, if I do all this work, why do i only walk away with MAYBE 30 bucks? Because out of all that i do, maybe 60-70% of it is pick-up orders. And what do almost all of my pick-up orders do? No matter the bill?

They don’t tip. If I’m lucky, maybe two or three of them throw me a dollar. When a miracle strikes the earth in the form of a kind person, one person sometimes $5 or $10 - like, once every two weeks. They are likely someone who has experience in the restaurant industry.

This isn’t the first person to buy so much and leave no tip. she won’t be the last person.

However, when this calls back some time later, when things have slowed down, turns out one lady got mayo when she asked for no mayo. Not allergic, just doesn’t like it. Wants it remade. ✋

😐😐😐

Okay. We’ll remake it. Ten minutes later, a different lady shows up, but explains who she is. I give her the food, and then I ask someone who came in before this lady what her name is, yadda yadda.

In the 10 seconds I’m talking to this other customer, the No Mayo lady walks out without paying.

🤔😑😡

I’m shocked to the point where even the customer I’m talking to realizes what this bitch just did. This same customer then witnesses a man stand and yell ACROSS THE BAR where me and this customer are standing, to his server, “[name]! Fix our check!” Then proceeds to wave his check in the air, annoyed.

The customer asks me if this is common. I ask if she’s ever worked in the restaurant business.😂😂😂

I tell the manager what happened with No Mayo Lady after all customers are gone. He’s about as mad as I am. He also explains to me how, as the man who made this lady’s sandwich the first time (managers hop into the kitchen if things are super busy), the initial sandwich DID NOT have mayo, as instructed.

So this bitch just didn’t pay. I gave this bitch her check with her food. She assumed my prioritizing the customer who was present before her was a signal for her to go.

Manager tells me to find him should No Mayo Lady or her coworker ever show up again. They haven’t, but I’m waiting.

TL;DR Always pay for your food, and try to leave a fucking tip for the people who handle your food. Some people hold grudges. Also, don’t yell across the room at your server, even the other customers find it rude.

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onwingsofadove-blog · 5 years

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The basic premise

The basic premise of the cam girl game is a simple one: You pay a girl for her time, and in exchange, she'll take off her clothes, talk to you, play with herself (and others), or any combination thereof. When your money is up, so's your time — the two of you part ways until you've got the cash and willingness to go at it again. And when that time comes, you'll have thousands upon thousands of girls ready to swivel and smile for you in real time. It's a massive catalogue of preening women of every variety: big, skeletal, black, white, Asian, American, Greek, Czech, etc. To find them, look no further than the Big Three of cam girl delight: Streamate, LiveJasmine and MyFreeCams. These three mega-networks advertise across the mainstream porn tube sites of masturbating ubiquity — PornHub, ClipHunter, etc — but are shells and shadows themselves. So how do you get in?I met Anna because she flatly offered to talk to me — clothed or unclothed — in exchange for money. She's Romanian, a model from a region with a reputation for sordid conditions and rapacious studio owners. If there were a dark side to the industry, she'd at least be nestled closest to it. But when her camera first flipped on for me, I didn't see the stained walls of a prostitute's den. Instead: a bright, modern apartment inhabited by a bright, modern girl. In her pink underwear. Anna embodies almost every delightful stereotype an American brain can hold over a young girl from Romania. At 24, she's clever — even cunning — sarcastically flirtatious in a way that makes you want to check your back pocket, and possesses stunning slavic beauty.Are there misconceptions about webcamming that you want to bust?Domino wakes up at 8 am every morning and performs booked shows for clients paying between $US90 and $US120 an hour. That's about sixteen times her state minimum wage, and she doesn't have to leave her bedroom. If a client wants to book through MyFreeCams rather than sending money directly, Domino charges double. There's not a cent lost to a middle man. It seems like a pretty swell setup: "I love my job," Domino gushes. "I can work when I want to, as much as I want to, [and] nobody can tell me how to do my job. She's right. At her strip club, she was required to come in four to five days a week, spinning on a pole. Now, she can work all day. Or not at all. The last time we spoke, she was working on an ebook project, spending her time as she pleased.

If abuse were such a big problem, Anna says, then why would any Romanian girls bother with it at all? Why wouldn't they just find some other job? In a country whose GDP only stopped shrinking two years ago, with 20 per cent of the population living below the poverty line and personal income levels far below Kazakhstan, Iran and Gabon, that question answers itself. There's a reason Anna's so happy to be independent from her former employers, a status she equates with nothing less than her "freedom"."You have 10 minutes of being cute and sexy, and then you better have something to talk about because otherwise the member will not stay," says Andra Chirnogeanu, Studio 20's PR manager. "I usually go for dresses, lingerie, or leather," she says.And as a cam girl, you won't know where it's coming from. You'll get your split — typically around 35-percent, but sometimes upwards of 70 — siphoned to you via an innocuous credit card processing site like CCBill, while the site takes the rest of the cut. However you earn that cut is up to you. Some sites, like Streamate, allow actual sex to the point of orgy, while others limit your act to a solo show. You can do whatever you think will earn cash in the form of dollars-per-minute private shows or instant "tips". That's the formula. You're up against tens of thousands of women (and men, to a lesser degree) offering the same product in varying versions. That's a tough stab at making a living, even with your clothes on.

The whole thing is an amazing facade. You think these girls are camming from their rooms when they have free time, but no; they come to the studio at 8 AM and sit there until 6 PM. They work 40 hour weeks and often pay the studio 50 percent of their income. In exchange, the studio provides them with a built-in audience, a technical infrastructure, a hair and makeup person, a wardrobe—they even have people that train them on what clients tend to like and how to keep people in a quiet room with you.Others aren't so lucky, she says, referring to her peers' dips into coerced sex and assault. "Guys who are in charge of these business, they don't respect the girls, because of this job. A girl who does this doesn't deserve to have respect — that's just the mentality. But at the same time, Anna downplays the prevalence of studio abuse as "exceptions", or even complete fabrications — ploys for sympathy and the money that might trickle with it.Sandy Bell's partner lives with her in their high-rise flat on the outskirts of Bucharest. He knows what she does, but her parents do not. It is not uncommon in this industry - even for studio owners - to hide their occupations from family and friends. This accounts for the fact that those who talked to the BBC in Bucharest preferred to use their cam name, or just a first name.Studio 20 is the largest studio webcam franchise in the world. It has nine branches in Romania, including one employing "cam-boys" who service the gay market. Its other branches are in the Colombian city of Cali, Budapest and Los Angeles. CONTINUED BELOW...

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sublimotion · 6 years

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Are you confused about what to eat? Here’s why…..

http://drhyman.com/wp-content/uploads/2018/01/Screen-Shot-2018-01-24-at-11.14.46-AM.png?v=1.1

I have a question for you….

Are you confused about what to eat?

Let’s do a pop quiz, keep a mental note as you read this. Are these statements true or false:

Oatmeal is a healthy breakfast and prevents heart disease.

Butter causes heart disease.

Egg whites are healthier than whole eggs because they don’t contain cholesterol.

Red meat causes cancer.

Gluten free food is healthy.

Dairy is necessary for kids to grow, and to prevent broken bones as we age.

Vegetable oils prevent heart disease and are better for you than saturated fats.

Yogurt is a healthy breakfast.

Zero-calorie sweeteners help you lose weight by cutting calories from your diet.

Well guess what, every single one of those statements is WRONG! But don’t feel bad. The most common question I get is “Dr. Hyman, what the heck should I eat?”

I have written a new book, Food: What the Heck Should I Eat? that will help you cut through the headlines and take you between the lines. I promise this book will fix your nutrition whiplash and provide a clear roadmap for the nutritionally confused. It is a sane, scientifically balanced answer to the question, “What the heck should I eat?”

Eating the right food is also the single biggest thing you can do to prevent heart disease, type 2 diabetes, cancer, dementia, autoimmune disease, allergies, digestive problems, AND it can make you feel better RIGHT NOW. It can even give you better skin, help you live longer, and have better sex!

In fact, the foods we DO eat (bad stuff) and the foods we DON’T eat (good stuff) are the reason we are one of the fattest countries in the world—with 70% of us overweight. It is why 84% of our $3.2 trillion in health care costs are spent on chronic disease that is preventable by DIET.

Okay, so if eating the right food is so important, then what the heck IS the right food? You think it would be easy to answer that question, right?

But it is not.The most common question I get from patients and just about EVERYBODY is WHAT SHOULD I EAT? Even if we want to eat right, most of us are still so confused.

So why are we all so confused?

It’s not your fault. In fact, it is by DESIGN—the food industry, our government, and the media are all sending us conflicting messages. And all the contradictory science doesn’t help either!

Should you be vegan and eat like a gorilla, or paleo and eat like a hunter gatherer?

Should you eat a low-fat diet to prevent heart disease, or a high-fat ketogenic diet?

Should you be gluten free?

Should you eat lots of grains and beans, or cut out all grains and beans and eat like a caveman?

Should you eat coconut oil because it is good for your brain? Or does it cause heart disease like the American Heart Association tells us?

Should you drink three glasses of milk a day like the government tells us to do, or should we avoid ALL dairy because it causes cancer, autoimmune disease, and actually increases your chance of fractures?

I mean, with all the conflicting advice and nutrition whiplash it’s enough to say ”The heck with it!” No wonder you are left with the feeling “I am just going to eat what I want because nobody can agree on anything.” There IS a reason we are all confused and it is NOT an accident. And, most importantly, it’s not your fault! It’s not quite a conspiracy, but close.

How the Food Industry Corrupts the Government Policies and Harms Our Health, The Planet, and Society

Here’s the bottom line. Money is corrupting science, our government’s food policies, and the media.

Where’s the money coming from?

There is a multi-trillion dollar global food industry that is growing, processing, manufacturing, marketing, and serving food like substances that are making us sick and fat. They are cheap to make and rake in big profits for ”Big Food”.

They put private profit over public good, harming us all. They privatize profits and socialize costs. We taxpayers are footing the bill for the growing of processed foods (through agricultural subsidies for the raw materials of processed food—namely wheat, corn, and soy), and for providing the poor quality processed food and soda to the poor (through our food stamps program).

Then, we also pay for the costs of obesity and chronic disease caused by that food through Medicaid and Medicare. Not to mention the costs of soil degradation, depletion of our water supplies, climate change, and the widespread damage to humans and ecosystems from pesticides.

This is because the food industry lobbyists push policies that use our tax dollars AGAINST us. We subsidize the growing and selling of processed foods that make us sick and fat.

Then of course there’s the media which is all about headlines and sound bites. AND they receive a big portion of their ad revenue from the food industry.

Let’s first look at the role of the food industry. This includes the seed producers, factory farmers, food growers, and the processed food and fast food industries.

These organizations spend millions of dollars each year to influence our Department of Agriculture with heavy lobbying. And there’s a huge problem with this…

Do you ever wonder who creates our dietary guidelines? It’s actually the Department of Agriculture, the same agency that is in charge of deciding which crops our tax dollars subsidize!

So, let’s get this straight—the government agency created to support our industrial agriculture system is making our dietary guidelines and food policies? Seems like a big conflict of interest. In fact, in 2017 the National Academy of Science report found that the process for coming up with the dietary guidelines was corrupt and unduly influenced by industry while ignoring big swaths of relevant research.

This results in subsidies that support commodity crops—corn, wheat, and soy—which get turned into high-fructose corn syrup, white flour, and refined soybean oil.

So let me clarify. Even though more than half our diet comes from these three crops which are the building blocks of sugar sweetened drinks and processed foods, they are definitely NOT what we should be eating.

Yet 99% of the government’s food subsidies go to support these crops. Only 1% goes for “specialty” crops—fruits and veggies. Really, vegetables are “specialty crops”? Then why does the government tell us to eat 5-9 servings a day?

If we actually followed that advice, there would only be enough veggies and fruits to feed 2% of the population. Seems like a lot of lip service without the policies in place to make it happen.

Now you know why it is CHEAPER to buy a fast food burger, fries, and soda than it is to buy a healthy, delicious salad. In fact, since the 1970’s the price of soda has gone down 40% while the price of veggies has gone up 40%.

56% of our calories come from these three commodity crops in the form of processed foods. And people who eat these foods are more obese and are at higher risk for heart disease and diabetes. So now you know the truth. Our government is funding our chronic disease epidemic.

And it gets much worse. Our food stamp program, which should be protecting at risk families, actually supports the sale of sugary drinks and processed food. The number one item purchased with food stamps is soda at a cost to taxpayers of $7 billion a year (or 20 billion servings of soda year for the poor). You can buy a 2-liter bottle of soda with food stamps, but not a rotisserie chicken.

How does that make any sense?

The government’s dietary guidelines tell us to cut sugar on one hand, but the same agency allows food stamps to be used to buy soda.

How does that many any sense?

And the crazy thing is we pay for chronic disease caused by sugar and processed foods with Medicaid and Medicare.

By 2040 100% of our federal tax revenue will be needed to pay for chronic disease caused by our policies and food system.

How does THAT make any sense?

It’s time to END government subsidies for high-fructose corn syrup, white flour, and soybean oil.

Let’s stop supporting soda and junk food companies with food stamp payments.

We have to ask ourselves what is the REAL cost of a soda or cheap processed food?

If you included the cost of industrial agriculture and factory farming’s impact on climate change and the destruction of the environment from fertilizer, pesticide and herbicide use, and the cost of chronic diseasem the real cost of a soda might be $50 a can.

Just when you think it couldn’t get any worse, we allow unrestricted junk food marketing to kids—where they see over 6,000 ads for junk food every year on TV and thousands more on social media and from stealth marketing. Every other developed country restricts these ads. We don’t.

Do you really think it is an accident that Paula Abdul drank a big container of Coke on American Idol?

THEN we have to deal with food labels. These are super confusing and misleading. We can’t change them because of the food industry. I talked to the head of the FDA who told me that Congress threatens to cut funding for the FDA if they try to change policies like food labels. The labels should be clear. You shouldn’t need a PhD in nutrition to understand a food label. It should work like the stoplight system they have in Europe.

Green is good for you, yellow eat with caution, and red—this could kill you.

And what about all the health claims we’re seeing on labels? Health claims on labels almost always indicate that a food is bad for you and is selling you a lie. Whole Grain Cookie Crisp Cereal with 6 teaspoons of sugar. Really?

All natural.Well natural vanilla flavor is made from beaver’s anal glands. It may be natural, but is that what you really want to be eating?

And sugar free—that comes with artificial sweeteners that make you fat and diabetic.

How about fat-free salad dressing loaded with sugar? Or fat-free yogurt that has more sugar than a soda!? Or zero trans fat products like Cool Whip? The second ingredient after water is trans fats! Its legalized lying sanctioned by the FDA.

So, is it any wonder we are confused about what we should be eating?

Sadly, the reasons we are confused don’t stop there.

How the Food Industry Corrupts Science and Public Health Organizations

The food industry funds research and corruptsscientists. If a food industry company sponsors a study, that study is 8 to 50 times more likely to show benefit for their product or ingredient.

Dairy industry studies find that milk is good for you. Studies funded by the American Beverage Association prove that soda has no link to obesity.

There is only one problem—studies from independent researchers prove that soda and sugar sweetened beverages are the number ONE cause of obesity and account for 184,000 deaths a year. The food industry (not to mention the government, our public health associations, and doctors and dietitians)claim that 1,800 calories of soda is the same as 1,800 calories of broccoli.

Really? We KNOW that all calories are NOT the same.

Even worse is how the food industry corrupts and influences public advocacy groups like the NAACP and public health organizations like the American Heart Association and the Academy of Nutrition and Dietetics (which gets 40% of its funding from the food industry).

The American Beverage Association funds the NAACP, which came out against the soda tax even though almost half of African Americans are obese and drink twice as much soda as white Americans.

On top of it all—the food industry has figured out how to hack the American mind and body, designing (on purpose) food that is highly addictive—sugary and processed foods to be exact.

Remember that ad for potato chips,“I bet you can’t eat just one”. That’s not an accident. Why is it you can binge on a bag of cookies but no one binges on a bag of avocados?

So, if you think you are getting fair and unbiased scientific recommendations from our government or public health organizations, think again.

The good news is that the truth about nutrition, the basic guiding principles of how and what to eat to promote health, weight loss, and longevity—AND to prevent, treat and reverse most chronic disease—is pretty simple.

I have read thousands of papers on nutrition and tried and recommended various ways of eating with tens of thousands of patients over 20 years. And I’ve seen the effects of food on weight, health, diabetes, gut issues, autoimmune disease, and lots more.

In my book, Food: What the Heck Should I Eat? (out February 27, 2018) I uncover the truth about the food we actually eat—what is healthy and not in each group of foods we eat—meat, poultry and eggs, dairy, beans, grains, veggies, fruit, nuts and seeds, beverages, and more—and guide you to a science based, sensible way of eating for life that keeps you, our planet, and our society healthy. I also address the environmental and social impact of the food we eat.

If you have ever woken up wondering the heck you should eat, this book is for you. Check out the trailer and order it at Amazon, Barnes and Nobles, or get it at your local bookstore.

Wishing you health & happiness,

Mark Hyman, MD

[Read More ...] http://drhyman.com/blog/2018/01/24/confused-eat-heres/

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melissawsr · 6 years