When you go to a restaurant, do you really know what you’re getting? Restaurant insiders, such as cooks and waiters, warn us about a whole list of things, such as the fact that they often put sugar in kids’ meals (even the pizza crust) and serve decaf coffee to everyone at the end of their shift, if that’s what’s left in the pot. They also warn us not to order fish on a Sunday or Monday because a restaurant’s seafood deliveries usually come just twice a week so the freshest fish is most likely served between Tuesday and Friday.

One waitress says she would never order lemon with anything, because she’s seen how lemons are handled. Another revealed that so-called "vegetarian" meals often contain meat stock. And your breakfast eggs? If they’re scrambled, nine times out of ten, they’re made with powdered eggs.

We expect this sort of thing from fast food chains that serve cheap meals, but these revelations come from expensive restaurants. However, chains like McDonald’s have their own secrets: In the August 8th edition of the Daily Mail, Kristie Lau and Tamara Abraham quote a former McDonald’s employee as talking about chicken nuggets and saying, "I accidentally left a whole bag of about 100 chicken nuggets out on a counter for way too long. They melted into a pool of liquid. I never understood why. But they were completely indiscernible as being the nuggets I once knew." So they’re obviously not made of chicken!

In her book What I Learned From the Fat Years (which has now been REDUCED in price from $5 to $3), Anne Strieber warns that processed foods can spell doom for a diet, and she tells you WHY.

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