My doorbell rings the other day and I greet a smiling face from a home delivery, frozen food company whose name rhymes with “Schlawn’s”.
He begins his spiel, but I interrupt him to say that I’ve had their products in the past and found them to be less than satisfactory.
He forged ahead, asking “Have you ever eaten at an Applebee’s?”
I replied, “Yeah, their food sucks.”
Oddly enough he continued with “We supply them”.
This encounter served to reinforce my suspicions that at least some franchise restaurants have only cursory control of their food. I don’t have any food industry experience, but it’s easy to imagine that those chains are using as much prepared food as possible. Definitely bad news for an SCDer.
When I first started the SCD I tried eating at chain restaurants. I quizzed the waitstaff and ordered things that sounded safe. Almost invariably, I would feel some effect from my “safe” meal. After about six months, I gave up restaurant food. It just wasn’t worth it.
Dining out will always be a risk because virtually no one is familiar with the requirements of the SCD and the true meaning of “nothing added”. To minimize your risk, eat at locally owned, non-chain restaurants that only cook from fresh ingredients. Speak directly to the chef at an off peak time and explain your needs. You’ll learn a lot about that restaurant from how that chef reacts to your requests.