Posted 3/15/2004

Cutting carbs on the road is tough, but help's on the way

By Chris Woodyard, USA TODAY

Source:  http://www.usatoday.com/news/health/2004-03-15-bizcarb_x.htm

Travelers find it difficult to eat healthy foods on the road

Hotels, airport restaurants and other businesses catering to travelers are jumping on the low-carb trend with reduced carbohydrate menu offerings. It's about time: for years, I've avoided those so-called "continental breakfast" bars at hotels. They're really nothing but carbohydrate buffets: all you can eat diabetes! It's always amazing to watch all the other travelers pigging out on toast made with refined white flour, sugary breakfast cereals loaded with high fructose corn syrup, and jelly made with even more refined sugar. Not to mention that the fake butter served at most hotels is loaded with hydrogenated oils.

Traveling is truly a recipe for disaster when it comes to nutrition (see related ebook on nutrition). It's difficult to get healthy food anywhere but home. And, frankly, the trend towards low-carb foods doesn't necessarily make them any healthier: hotels will simply load up on foods sweetened with unhealthy fats and artificial chemical sweeteners.

So what's a traveler to do? Bring your own nutritional supplements. I carry a bottle of chlorella on every trip, plus another bottle of chitosan just to soak up some of the grease found in most public restaurants. Having some phaseolamin doesn't hurt, either. I also carry activated charcoal capsules and take a couple before eating any restaurant meal: the charcoal absorbs many of the toxins found in restaurant food.

When it comes to eating on the road, you gotta protect your health. If you find this article interesting, be sure to also read 'Why the bird flu virus is less deadly but more dangerous.'

Overview:

Sheraton chefs sample the low-carb cheesecake (only 3 grams of carbs) at the New York Sheraton.

They emerge from a morning meeting only to find a buffet table laden with breakfast rolls, bagels and orange juice --- all prohibited.

And when they take a client to dinner, they are hesitant to risk making a bad impression by grilling the waiter about low-carb choices.

In response, airlines, hotel chains and restaurants are jumping on the low-carb diet craze in a bid to boost sales.

A recent ACNielsen survey of 10,000 households found 36% had someone on a low-carb diet or someone who has tried one.

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