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10 Hidden Restaurant Saboteurs

10 Hidden Restaurant Saboteurs


Butter

Many dishes are “finished” with butter because it gives food an appetizing shine and thickness. Even if you order plain grilled meat or a nice, healthy side of vegetables, you can be nearly certain it has been finished with butter.

Oil

Fat is a major contributor to taste. It keeps food moist and tender, gives texture and thickness to sauces, keeps food from sticking in the pan, and provides great mouthfeel. The reason that the grilled fish in a restaurant is so moist is because of fat used in the preparation that you wouldn’t use at home. Chefs use liberal amounts of oil for marinades, sautéing, and in sauces.

Fatty Meat

Restaurants have access to cuts and grades of meat that you don’t as a home cook. They are decadently marbled with fat, giving much more flavor, moistness, and of course, calories, to burgers and steaks. Even turkey burgers are often made with poultry skin. The extra fat in the skin keeps turkey burgers moist, especially because they must be thoroughly cooked.

Cheese

Flavor, sodium, and fat all in one tasty package. In comes on salad, in wraps, and melted on your smothered burrito. At 100 calories per ¼ cup of shredded cheese (and believe me, that’s not a lot), it adds up quickly.

Heavy Cream

This is used extensively in many sauces, including Indian curries and Italian dishes like alfredo, vodka, carbonara, and Bolognese. The fat in the cream holds the sauces together, gives it thickness, and well, creaminess.

Salad Toppers

Particularly Cobb salad, or other “meal” salads can contain big portions of meat, bacon, cheese, and dressing that add up to more calories than you think.

Sandwich Spreads

Spreads like herbed mayo, pesto, honey mustard, and aioli add flavor and moisture to a sandwich, but are also concentrated sources of calories. While you might add a smear of these at home, just two tablespoons can add up to 200 calories.

Table Munchies

Arthur Bovino

We all know what these are, the bread and olive oil, chips and salsa, crispy noodles and duck sauce. Mindless munching can provide a dinner’s worth of calories before your meal even arrives.

Salt

Let’s face it, salt is essential for big flavor, and restaurants use lots of it. Salty taste isn’t really a good indicator of high sodium content, so your food doesn’t necessarily need to taste salty to be loaded with sodium. Some restaurant meals contain more sodium than is recommended for an entire day’s intake. Over time, this can contribute to high blood pressure and fluid imbalances.

Beverages

Pay attention to what you are drinking. Studies show that satiation signals don’t register as well when it comes to liquid calories. Sodas, wine, and cocktails can provide between 100 calories per drink to upwards of 500 calories for a margarita.


10 Sneaky Foods That Contain Gluten&mdashAnd What to Do About It

Following a gluten-free diet means avoiding more than just bread.

If you're following a gluten-free diet to treat celiac disease or a gluten sensitivity, you know that gluten&mdashthe protein found in wheat, rye, barley, or any foods that have a combination of those grains&mdashare off limits. But going gluten-free takes more than just saying "no" to the bread basket or a bowl of pasta. Gluten can be found in many foods you'd least suspect, such as flavored ice creams, deli meats, and even soy sauce.

"Wheat isn't the only thing people should look for in ingredients labels. Look out for spelt, semolina, kamut, barley, rye, and malt, since all of these terms also indicate gluten," says Anne Roland Lee, EdD, RDN, LD, assistant professor of nutritional medicine in the celiac disease center at Columbia University.

In fact, many products use varieties of wheat to create thickeners and flavorings for foods. For example, malt comes in various forms, like malted barley flour and malt syrup, and can be found in candies, chocolates, milkshakes, and even protein bars.

How can you tell if a packaged food is gluten-free?

Foods with a gluten-free label are required to have less than 20 ppm (parts per million) of gluten, according to the Food & Drug Administration (FDA). But it's best to always read the ingredients list of foods carefully and keep eye out for sources of gluten. While some packaged foods will list wheat as an allergen found in the product, along with soy, egg, nuts, and milk, barley and rye aren't required to be on the list. That's why it's important to read the ingredients list for these hidden sources of gluten.

To help you avoid gluten at all costs, we put together a list of surprising foods that are common culprits of this problematic protein.


10 Sneaky Foods That Contain Gluten&mdashAnd What to Do About It

Following a gluten-free diet means avoiding more than just bread.

If you're following a gluten-free diet to treat celiac disease or a gluten sensitivity, you know that gluten&mdashthe protein found in wheat, rye, barley, or any foods that have a combination of those grains&mdashare off limits. But going gluten-free takes more than just saying "no" to the bread basket or a bowl of pasta. Gluten can be found in many foods you'd least suspect, such as flavored ice creams, deli meats, and even soy sauce.

"Wheat isn't the only thing people should look for in ingredients labels. Look out for spelt, semolina, kamut, barley, rye, and malt, since all of these terms also indicate gluten," says Anne Roland Lee, EdD, RDN, LD, assistant professor of nutritional medicine in the celiac disease center at Columbia University.

In fact, many products use varieties of wheat to create thickeners and flavorings for foods. For example, malt comes in various forms, like malted barley flour and malt syrup, and can be found in candies, chocolates, milkshakes, and even protein bars.

How can you tell if a packaged food is gluten-free?

Foods with a gluten-free label are required to have less than 20 ppm (parts per million) of gluten, according to the Food & Drug Administration (FDA). But it's best to always read the ingredients list of foods carefully and keep eye out for sources of gluten. While some packaged foods will list wheat as an allergen found in the product, along with soy, egg, nuts, and milk, barley and rye aren't required to be on the list. That's why it's important to read the ingredients list for these hidden sources of gluten.

To help you avoid gluten at all costs, we put together a list of surprising foods that are common culprits of this problematic protein.


10 Sneaky Foods That Contain Gluten&mdashAnd What to Do About It

Following a gluten-free diet means avoiding more than just bread.

If you're following a gluten-free diet to treat celiac disease or a gluten sensitivity, you know that gluten&mdashthe protein found in wheat, rye, barley, or any foods that have a combination of those grains&mdashare off limits. But going gluten-free takes more than just saying "no" to the bread basket or a bowl of pasta. Gluten can be found in many foods you'd least suspect, such as flavored ice creams, deli meats, and even soy sauce.

"Wheat isn't the only thing people should look for in ingredients labels. Look out for spelt, semolina, kamut, barley, rye, and malt, since all of these terms also indicate gluten," says Anne Roland Lee, EdD, RDN, LD, assistant professor of nutritional medicine in the celiac disease center at Columbia University.

In fact, many products use varieties of wheat to create thickeners and flavorings for foods. For example, malt comes in various forms, like malted barley flour and malt syrup, and can be found in candies, chocolates, milkshakes, and even protein bars.

How can you tell if a packaged food is gluten-free?

Foods with a gluten-free label are required to have less than 20 ppm (parts per million) of gluten, according to the Food & Drug Administration (FDA). But it's best to always read the ingredients list of foods carefully and keep eye out for sources of gluten. While some packaged foods will list wheat as an allergen found in the product, along with soy, egg, nuts, and milk, barley and rye aren't required to be on the list. That's why it's important to read the ingredients list for these hidden sources of gluten.

To help you avoid gluten at all costs, we put together a list of surprising foods that are common culprits of this problematic protein.


10 Sneaky Foods That Contain Gluten&mdashAnd What to Do About It

Following a gluten-free diet means avoiding more than just bread.

If you're following a gluten-free diet to treat celiac disease or a gluten sensitivity, you know that gluten&mdashthe protein found in wheat, rye, barley, or any foods that have a combination of those grains&mdashare off limits. But going gluten-free takes more than just saying "no" to the bread basket or a bowl of pasta. Gluten can be found in many foods you'd least suspect, such as flavored ice creams, deli meats, and even soy sauce.

"Wheat isn't the only thing people should look for in ingredients labels. Look out for spelt, semolina, kamut, barley, rye, and malt, since all of these terms also indicate gluten," says Anne Roland Lee, EdD, RDN, LD, assistant professor of nutritional medicine in the celiac disease center at Columbia University.

In fact, many products use varieties of wheat to create thickeners and flavorings for foods. For example, malt comes in various forms, like malted barley flour and malt syrup, and can be found in candies, chocolates, milkshakes, and even protein bars.

How can you tell if a packaged food is gluten-free?

Foods with a gluten-free label are required to have less than 20 ppm (parts per million) of gluten, according to the Food & Drug Administration (FDA). But it's best to always read the ingredients list of foods carefully and keep eye out for sources of gluten. While some packaged foods will list wheat as an allergen found in the product, along with soy, egg, nuts, and milk, barley and rye aren't required to be on the list. That's why it's important to read the ingredients list for these hidden sources of gluten.

To help you avoid gluten at all costs, we put together a list of surprising foods that are common culprits of this problematic protein.


10 Sneaky Foods That Contain Gluten&mdashAnd What to Do About It

Following a gluten-free diet means avoiding more than just bread.

If you're following a gluten-free diet to treat celiac disease or a gluten sensitivity, you know that gluten&mdashthe protein found in wheat, rye, barley, or any foods that have a combination of those grains&mdashare off limits. But going gluten-free takes more than just saying "no" to the bread basket or a bowl of pasta. Gluten can be found in many foods you'd least suspect, such as flavored ice creams, deli meats, and even soy sauce.

"Wheat isn't the only thing people should look for in ingredients labels. Look out for spelt, semolina, kamut, barley, rye, and malt, since all of these terms also indicate gluten," says Anne Roland Lee, EdD, RDN, LD, assistant professor of nutritional medicine in the celiac disease center at Columbia University.

In fact, many products use varieties of wheat to create thickeners and flavorings for foods. For example, malt comes in various forms, like malted barley flour and malt syrup, and can be found in candies, chocolates, milkshakes, and even protein bars.

How can you tell if a packaged food is gluten-free?

Foods with a gluten-free label are required to have less than 20 ppm (parts per million) of gluten, according to the Food & Drug Administration (FDA). But it's best to always read the ingredients list of foods carefully and keep eye out for sources of gluten. While some packaged foods will list wheat as an allergen found in the product, along with soy, egg, nuts, and milk, barley and rye aren't required to be on the list. That's why it's important to read the ingredients list for these hidden sources of gluten.

To help you avoid gluten at all costs, we put together a list of surprising foods that are common culprits of this problematic protein.


10 Sneaky Foods That Contain Gluten&mdashAnd What to Do About It

Following a gluten-free diet means avoiding more than just bread.

If you're following a gluten-free diet to treat celiac disease or a gluten sensitivity, you know that gluten&mdashthe protein found in wheat, rye, barley, or any foods that have a combination of those grains&mdashare off limits. But going gluten-free takes more than just saying "no" to the bread basket or a bowl of pasta. Gluten can be found in many foods you'd least suspect, such as flavored ice creams, deli meats, and even soy sauce.

"Wheat isn't the only thing people should look for in ingredients labels. Look out for spelt, semolina, kamut, barley, rye, and malt, since all of these terms also indicate gluten," says Anne Roland Lee, EdD, RDN, LD, assistant professor of nutritional medicine in the celiac disease center at Columbia University.

In fact, many products use varieties of wheat to create thickeners and flavorings for foods. For example, malt comes in various forms, like malted barley flour and malt syrup, and can be found in candies, chocolates, milkshakes, and even protein bars.

How can you tell if a packaged food is gluten-free?

Foods with a gluten-free label are required to have less than 20 ppm (parts per million) of gluten, according to the Food & Drug Administration (FDA). But it's best to always read the ingredients list of foods carefully and keep eye out for sources of gluten. While some packaged foods will list wheat as an allergen found in the product, along with soy, egg, nuts, and milk, barley and rye aren't required to be on the list. That's why it's important to read the ingredients list for these hidden sources of gluten.

To help you avoid gluten at all costs, we put together a list of surprising foods that are common culprits of this problematic protein.


10 Sneaky Foods That Contain Gluten&mdashAnd What to Do About It

Following a gluten-free diet means avoiding more than just bread.

If you're following a gluten-free diet to treat celiac disease or a gluten sensitivity, you know that gluten&mdashthe protein found in wheat, rye, barley, or any foods that have a combination of those grains&mdashare off limits. But going gluten-free takes more than just saying "no" to the bread basket or a bowl of pasta. Gluten can be found in many foods you'd least suspect, such as flavored ice creams, deli meats, and even soy sauce.

"Wheat isn't the only thing people should look for in ingredients labels. Look out for spelt, semolina, kamut, barley, rye, and malt, since all of these terms also indicate gluten," says Anne Roland Lee, EdD, RDN, LD, assistant professor of nutritional medicine in the celiac disease center at Columbia University.

In fact, many products use varieties of wheat to create thickeners and flavorings for foods. For example, malt comes in various forms, like malted barley flour and malt syrup, and can be found in candies, chocolates, milkshakes, and even protein bars.

How can you tell if a packaged food is gluten-free?

Foods with a gluten-free label are required to have less than 20 ppm (parts per million) of gluten, according to the Food & Drug Administration (FDA). But it's best to always read the ingredients list of foods carefully and keep eye out for sources of gluten. While some packaged foods will list wheat as an allergen found in the product, along with soy, egg, nuts, and milk, barley and rye aren't required to be on the list. That's why it's important to read the ingredients list for these hidden sources of gluten.

To help you avoid gluten at all costs, we put together a list of surprising foods that are common culprits of this problematic protein.


10 Sneaky Foods That Contain Gluten&mdashAnd What to Do About It

Following a gluten-free diet means avoiding more than just bread.

If you're following a gluten-free diet to treat celiac disease or a gluten sensitivity, you know that gluten&mdashthe protein found in wheat, rye, barley, or any foods that have a combination of those grains&mdashare off limits. But going gluten-free takes more than just saying "no" to the bread basket or a bowl of pasta. Gluten can be found in many foods you'd least suspect, such as flavored ice creams, deli meats, and even soy sauce.

"Wheat isn't the only thing people should look for in ingredients labels. Look out for spelt, semolina, kamut, barley, rye, and malt, since all of these terms also indicate gluten," says Anne Roland Lee, EdD, RDN, LD, assistant professor of nutritional medicine in the celiac disease center at Columbia University.

In fact, many products use varieties of wheat to create thickeners and flavorings for foods. For example, malt comes in various forms, like malted barley flour and malt syrup, and can be found in candies, chocolates, milkshakes, and even protein bars.

How can you tell if a packaged food is gluten-free?

Foods with a gluten-free label are required to have less than 20 ppm (parts per million) of gluten, according to the Food & Drug Administration (FDA). But it's best to always read the ingredients list of foods carefully and keep eye out for sources of gluten. While some packaged foods will list wheat as an allergen found in the product, along with soy, egg, nuts, and milk, barley and rye aren't required to be on the list. That's why it's important to read the ingredients list for these hidden sources of gluten.

To help you avoid gluten at all costs, we put together a list of surprising foods that are common culprits of this problematic protein.


10 Sneaky Foods That Contain Gluten&mdashAnd What to Do About It

Following a gluten-free diet means avoiding more than just bread.

If you're following a gluten-free diet to treat celiac disease or a gluten sensitivity, you know that gluten&mdashthe protein found in wheat, rye, barley, or any foods that have a combination of those grains&mdashare off limits. But going gluten-free takes more than just saying "no" to the bread basket or a bowl of pasta. Gluten can be found in many foods you'd least suspect, such as flavored ice creams, deli meats, and even soy sauce.

"Wheat isn't the only thing people should look for in ingredients labels. Look out for spelt, semolina, kamut, barley, rye, and malt, since all of these terms also indicate gluten," says Anne Roland Lee, EdD, RDN, LD, assistant professor of nutritional medicine in the celiac disease center at Columbia University.

In fact, many products use varieties of wheat to create thickeners and flavorings for foods. For example, malt comes in various forms, like malted barley flour and malt syrup, and can be found in candies, chocolates, milkshakes, and even protein bars.

How can you tell if a packaged food is gluten-free?

Foods with a gluten-free label are required to have less than 20 ppm (parts per million) of gluten, according to the Food & Drug Administration (FDA). But it's best to always read the ingredients list of foods carefully and keep eye out for sources of gluten. While some packaged foods will list wheat as an allergen found in the product, along with soy, egg, nuts, and milk, barley and rye aren't required to be on the list. That's why it's important to read the ingredients list for these hidden sources of gluten.

To help you avoid gluten at all costs, we put together a list of surprising foods that are common culprits of this problematic protein.


10 Sneaky Foods That Contain Gluten&mdashAnd What to Do About It

Following a gluten-free diet means avoiding more than just bread.

If you're following a gluten-free diet to treat celiac disease or a gluten sensitivity, you know that gluten&mdashthe protein found in wheat, rye, barley, or any foods that have a combination of those grains&mdashare off limits. But going gluten-free takes more than just saying "no" to the bread basket or a bowl of pasta. Gluten can be found in many foods you'd least suspect, such as flavored ice creams, deli meats, and even soy sauce.

"Wheat isn't the only thing people should look for in ingredients labels. Look out for spelt, semolina, kamut, barley, rye, and malt, since all of these terms also indicate gluten," says Anne Roland Lee, EdD, RDN, LD, assistant professor of nutritional medicine in the celiac disease center at Columbia University.

In fact, many products use varieties of wheat to create thickeners and flavorings for foods. For example, malt comes in various forms, like malted barley flour and malt syrup, and can be found in candies, chocolates, milkshakes, and even protein bars.

How can you tell if a packaged food is gluten-free?

Foods with a gluten-free label are required to have less than 20 ppm (parts per million) of gluten, according to the Food & Drug Administration (FDA). But it's best to always read the ingredients list of foods carefully and keep eye out for sources of gluten. While some packaged foods will list wheat as an allergen found in the product, along with soy, egg, nuts, and milk, barley and rye aren't required to be on the list. That's why it's important to read the ingredients list for these hidden sources of gluten.

To help you avoid gluten at all costs, we put together a list of surprising foods that are common culprits of this problematic protein.