The Dr. Oz Show
Airdate: November 26, 2012
Dr. Oz: Secrets Restaurants Don't Want
You To Know
- Dr. Oz brings in experts to share restaurants secrets you need to know
- Banish varicose veins with a new non-surgical treatment
- Saggy breasts perk up with these tips for the best bra fit
- Cellulite treatments from experts
Waiters, chefs, and insiders reveal
what restaurants don't want their customers to know. Dr. Oz tackles
body complaints from varicose veins and cellulite to how to choose a
great fitting bra.
Photo credit:
FreeDigitalPhotos.net
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Dr. Oz:
Secrets Restaurants Don't Want You To Know
Dr. Oz goes behind
the kitchen doors at restaurants throughout the country to reveal
what owners don't want you to know.
Don't order fish on
Sunday or Monday because it's probably old, Restaurants typically
receive fresh fish deliveries closer to the weekend. Kids meals may
have added sugar to please the palettes of picky eaters. Coffee
served after 8pm is often decaf so the restaurant can use it up
before closing time.
Richard
Blais, winner of Bravo’s Top Chef All-Stars, chef,
restaurateur, and cookbook author, shares these secrets and more with
Dr. Oz so you can get the best meal when your out to eat.
Dr. Oz Restaurant Secret #1: Serving
Rotten Meat
Chef Blais has heard of restaurants
that will use older meat, meat that is not as fresh, when a customer
orders a well done cut of meat. Try ordering medium for fresher meat.
Dr. Oz Restaurant Secret #2: Avoid
the Special
Specials can be a great deal on new or
seasonal ingredients but some restaurants use the name “special”
to move older ingredients or ingredients that they have too much of
and need to get out the door. Know your restaurant and listen to how
enthusiastic your server is about the food. If the special ingredient
in the special is seasonal then you're probably safe ordering it. If
the server is thrilled about the dish then your more likely going to
get something with fresh ingredients.
Dr. Oz Restaurant Secret #3: Extra
Sugar in Foods
Customers respond well to foods that
have sugar cooked into the meal. It's a fact that sugar is pleasing
to our taste buds. Sugar can also be used to make a dish look shiny
and that makes a meal more visually appealing to customers.
Dr. Oz demonstrated how different a
plate of steak and vegetables will look with and without sugar.
Truthfully, the plate with the sugar added on top was certainly shiny
and did look more appealing when next to the non-sugar plate. Chef
Blais says to talk to your server if you're concerned that the
kitchen staff is adding sugar to enhance the appearance of food. A
good chef can make food look shiny and just as appealing without the
sugar.
Dr. Oz Restaurant Secret #4: Buffet
is Filled With Bacteria
As a customer, the buffet meal can be a
great deal however there are some things you need to know. Look at
the color of the vegetables. The color should be bright and if it's
not the veggies could have been cooked too long and may have been
sitting out long enough to start growing bacteria. Foods at the
buffet should be replaced frequently, a quick turnover. If the tray
of potatoes is at the end and the food is looking dried out then skip
for something fresher.
Dr. Oz Restaurant Secret #5: Serving
Trays Are Filthy
When eating at a fast food restaurant,
or one of those buffet joints, the trays used to carry your foods in
reality are not cleaned as frequently as they should be. In a typical
restaurant, Chef Blais explained, the trays may be cleaned once or
twice each day. The cloth used to clean the tray is probably the same
towel that was used to clean the tables. In essence, the cleaning
cloth used is spreading bacteria. Use your own disinfecting wipes to
clean a tray or order food “to-go” even if you're staying in the
restaurant so the food is placed in clean containers.
Dr. Oz Restaurant Secret #6: Skip
the Lemon
A restaurant insider said to never
order a drink with a lemon. Lemons are never washed when the come
into the restaurant and they are touched by every staff member.
Dr. Oz Restaurant Secret #7: Dirty
Silverware
Plates, silverware, and napkins left on
the table and look clean will go right back onto the shelf and used
for the next customer. Inspect your place setting carefully to make
sure it's clean.
Dr. Oz Restaurant Secret #8:
Microwaves Used Often
To cut corners and save time,
restaurants will use a microwave more often then customers would
think. Instead of using the stove or the oven, a meal may be popped
into the microwave then served to customers.
Dr. Oz Restaurant Secret #9: Dirty
Bathroom Hands
Restaurant servers and staff are not
washing their hands after using the bathroom. Always in a hurry,
restaurant staff many skip washing to get back to work touching food
and menus and spreading germs.
Dr. Oz Restaurant Secret #10:
Sending Food Back to the Kitchen
Peter Deluca, food inspector, joins Dr.
Oz and Chef Blais, to explain that time and temp is vital when
dealing with food. Food should be hot, if it's not ask how long has
it been sitting. Chef Blais said sending food back may hurt the
chef's and the kitchen staff's feelings because they care but you
need to make sure you get what you ordered and what was listed on the
menu and you've got to do it right.
Be polite when you're unhappy about the
food you've been served. If you bring a concern to the staff's
attention in the right way, the restaurant staff will go out of their
way to please you.
Dr. Oz Restaurant Secret #11: Dirty
Pitchers
Watch how the server pours water from
the pitcher into the glass. If the pitcher doesn't touch the glass
the water glass then you're good but if the staff is doing what Mr.
Deluca calls a touchdown when the pitcher touches the glass then your
glass may be contaminated.
Dr. Oz illustrated the extent of
possible contamination with some simple math. In a typically sized
restaurant, six servers who serve 24 customers each in an evening
have a possibility of contaminating the water pitcher on customer
glasses 144 times in one evening.
If you see the staff doing a touchdown
with the water pitcher than ask for a clean glass to be filled from
directly from the tap instead of the pitcher.
Dr. Oz Restaurant Secret #12: Menu
Tricks
Menus are designed to get customers to
order more food and therefore spend more money. Restaurants have
spent a great deal of money on marketing to determine how to
encourage customers to order more.
The first menu item in a section is
often ordered most frequently and therefore will often be an item
that makes the restaurant the most money. Chicken is often placed in
this position as chicken doesn't cost the restaurant to purchase and
they can sell it for a big profit.
In the steak section of the menu, filet
mignon is often listed first and it will often be the highest priced
item. Looking further down the list in a section may provide you with
a good cut of meat at a low price.
Dr. Oz Restaurant Secret #13: Doggie
Bag Don't
Mr. Deluca says to not let the waiter
take your food to the kitchen to box up your doggie bag. There's no
designated area in the restaurant kitchen to pack the to-go container
so your food could be placed near dirty dishes or near the trash. Ask
for a container to be brought to the table and package it yourself.
Click the links to read posts from Chef
Blais' previous appearances on The Dr. Oz Show:
Dr. Oz: Tackles Body Complaints
Dr. Oz tackles women's most common body
complaints and apparently we have no shortage of them.
Dr. Oz Body Complaint #1: Varicose
Veins
Unsightly and often painful, varicose
veins plague women of all ages. Dr.
Luis Navarro, MD, FACS, FACPh, is the Founder and Medical
Director of The Vein Treatment Center, has spent most of his career
helping women get rid of their varicose veins. He's created and
perfected a treatment that freezes and numbs the vein for easier and
pain-free removal of varicose veins. It's called Cryo Sclerotherapy
Therapy and it can dissolve problem veins without surgery.
A Dr. Oz fan volunteered to undergo
Cryo Sclerotherapy Therapy stage. Dr. Navarro says the therapy works
on varicose veins and spider veins. The volunteer said the treatment
did not cause any pain at all. As Dr. Navarro injected a solution
into each vein, while an assistant held a tube the blew frozen air on
the area, the vein immediately disappeared.
Results will last forever as the vein
is completely removed. A person prone to varicose veins will likely
develop more in about two years. Dr. Navarro explained that 40
injections will cost about $1,400.
Dr. Oz Body Complaint #2: Saggy
Breasts
It's the number one complaint of women:
saggy breasts. Dr. Oz called in an expert: Jene
Luciani, fashion journalist, expert stylist, and author of The
Bra Book. She knows about
fit, lift, and form and shares her secrets to making the girls look
perky again.
Wearing
the wrong bra may be a fashion faux pas but it could also be hurting
you. A bra that lets the breast sag will continue to stretchy those
already stretched connective tissue and muscles and lead to even more
sagging.
Ms.
Luciani said yes it's true that 90% of women are wearing the wrong
bra. You've got to know about structure of bras to determine which
bra you should be wearing.
The
bra band is the structural integrity of the bra and carries most of
the weight load. The band should be snug so snug in fact that only
two fingers, and no more, fit under the band. Ms. Luciani said she
has meet women who can fit another person in their bra band it's so
loose.
Next,
check the straps of the bra. Adjust the straps every day, every time
you put it on to make sure the straps provide the perfect fit.
The
bra cup should not have any gap areas between the breast and the bra
– that means the cup is too large. A cup that is too small will
cause breast tissue to spill over the sides of the cup.
The
wing of a bra is the area of the band that goes around the side.
Ideally the wing should sit on the rib bones and not push into the
breast tissue which will cause spill over.
Between
the cups is a little area that's called the bridge. The bridge should
sit on the skin between the breasts, there should not be any gaps in
the bridge.
Ms.
Luciani worked with two women from the audience to choose a perfect
fitting bra. The difference was amazing. In the first bra make-over,
the woman's shape was greatly enhanced with the right bra.
The
second bra makeover recipient was Tiffany who had lost a great deal
of weight and doesn't know how to dress her new shape. Ms. Luciani
fitted Tiffany with a new bra, a larger bra. Tiffany went from a 32B
to a 34E. Get rid of the misconception of bra numbers and
sizes and find what fits your body, explained Ms. Luciani.
Dr. Oz Body Complaint #3: Cellulite
All that cottage cheese looking skin on
our arms and legs cause us much grief and a lot of complaining.
Dr.
Heidi Waldorf, MD, Associate Clinical Professor of Dermatology at
Mount Sinai Hospital, has what Dr. Oz calls a powerhouse mix of
products to help reduce the appearance of cellulite.
Dr. Waldorf explained that genetics,
circulation, inflammation, and age all play a part in how much
cellulite a person will develop. She shared her ultimate cellulite
equation = retinol + caffeine + antioxidant. Antioxidants in topical
creams support the health of the skin, caffeine goes beneath the skin
and shrinks fat cells, and retinol tightens the skin.
You may already have products with
these ingredients. Check your cabinets, you may already have
everything you need.
Elisabeth Halfpapp, personal trainerwith Exhale Spa, shared two exercises that take only minutes to
complete that can have a positive effect on cellulite that may show
up on the legs. Ms. Halfpapp explained that the exercises were
developed to pull in new blood to the cellulite effected area and
squeeze out toxins.
Stand with the legs wider than the hips
with the abs pulled in and shoulders back. Do a basic ballet-style
squat for one minute. For another minute, hold low in the squat and
press the knees back.
To target the gluts, stand with the
heels together and the toes apart at a 45 degree angle. For these leg
lifts, slightly bend the front leg while extending the other leg back
for leg lifts bringing the toe to the ground on each lift for one
minute. For the next minute, bring the same leg back in a tighter,
more controlled lift where the toe does not touch the ground. Switch
legs and do the same two exercises.
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