by Dana Cavalea November 10, 2017

I introduce to you.. SALT!

If you guys are like me, you love to go out to eat a few times per week.. maybe even just the weekends.

As I get older, something I really enjoy is scouting new restaurants, with different cuisines and culinary styles- trying all different aspects of the menu.

Let me tell you.. there are some very talented Chef's out there!

But.. what I have found when you compare the talents of different Culinary Artists, is that the finger paint level of Chef, is much different than the Picasso of Chefs..

And here is what I have found....

When you go to your local culinary depot, lets just say your local pizza place, Chinese restaurant, diner, or deli.. the creativity begins and ends with oil, butter, and salt.

As you travel to restaurants like that of Chef's like Michael Symon or Chef Jean-Georges, using those ingredients to flavor food would be insulting and degrading to their culinary canvas. 

You may also notice a different in portion size when you compare the local chicken cutlet hero to your dish of Tuna Tartare and Burrata..

These Chef's at higher quality restaurants prefer a smaller portion, with potent flavoring and ingredient combinations to that of larger portions and filler ingredients like bread crumbs. 

I write today's blog to open your thoughts up to not just WHAT you are eating, but how it is prepared. 

Preparation of your own home cooked food, as well as the food you eat in restaurants is very important to understand. 

Food prep is what determines how you feel after you eat.. 

Cheap ingredients lead to bloating, parched tongue when you sleep, and gastro-intestinal distress..

Where as food that is prepared without the additives, extras, and relies exclusively on herbs and vinegar drizzles, with a baked heat preference will yield a much more favorable result as it relates to "feel" and "waistline"..

I also want to take a minute to address blood pressure.. 

Many people, especially those who are frequent "diners" outside of the home are at risk for blood pressure elevation as a result of the salt increase, as well as the increased caloric density of foods in restaurants.. especially the local lower end places.. 

Be aware of your dining out frequency, food prep, and choices..

And as a way to combat SODIUM.. you must increase POTASSIUM since sodium and potassium are inversely related.. 

So the best thing you can do after a "Salty" meal, is finish your meal with some melon which is higher in potassium and will keep your sodium balance in check... 

Anyway.. I hope this inspires some find dining this weekend.. and you have become more aware of food prep and it's importance to keeping thin and less parched! 

Cheers-

COACH D

 



Dana Cavalea
Dana Cavalea

Dana Cavalea is the former Director of Strength and Conditioning & Performance of the New York Yankees. Currently, he is a high performance speaker and consultant to Pro Athletes, Entrepreneurs, Business Executives, and Workforces on lifestyle strategies to reduce stress, improve work/life integration, and most importantly improve daily performance /outcomes. With the New York Yankees Organization, he spent many of those as the Director of Strength and Conditioning & Performance Enhancement, winning a World Series in 2009. Dana is also the founder of The Proformance Agency, a network of like-minded coaches focused on advancing the performance of CEO's, Executives, Celebrities, and high profile performers. Dana is the owner of ML Strength, a group of health, wellness and fitness centers located in the New York Tri-State area.


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