Autoimmune Protocol and Dining Out = Trouble

Sybil Cooper, Ph.D., CFNC, PHC

Written by Sybil Cooper

Having watched several family members die in their 50s and 60s from chronic disease, and completely rebuilding my heath after being diagnosed with several autoimmune disease and pre-diabetes, I learned a powerful approach based on ancestral health principles and behavioral coaching techniques, that I now use to help people like you regain your energy, conquer your belly bloat and flab, and look forward to that next phase of life.

May 6, 2015

When you are following the autoimmune protocol (AIP), it is quite challenging to eat out. Even a simple salad can have hidden triggers in the salad dressings such as artificial sweeteners, seed spices, and preservatives. So I was quite delighted when I saw that Panera Bread (the name says it all as to why I don’t go there – GLRaspberry VinaigretteUTEN heaven!) is cleaning up it’s act! They had to change over 100 ingredients to fit it’s new cleaner food promise! Who knew that salad dressings would be the most challenging to clean up! If you’re just starting on your autoimmune protocol adventure, it’s best to not eat out until you’re safely past the reintroduction phase. Once you know your trigger foods, you can begin to navigate the restaurant menu with care.

You can read the entire article on Panera Bread in the May 6, 2015 edition of Fortune Magazine. So when you’re eating out, be mindful of the eateries  that are trying to clean up their act and support them! It can be challenging to visit such places as Panera Bread with the family when on a restricted diet. I hope it continues to get easier to find healthy, clean food when you are out and about enjoying a meal with family and friends.

Panera is particularly excited about its efforts to “clean” up salad dressings. Beginning Tuesday, the restaurant’s salads will be made without artificial sweeteners, colors, flavors and preservatives. Many of the company’s sales, like the new Kale Caesar salad, are made completely without those artificial additives.

“Salad dressings were the most challenging category by far for us [to change],” said Burnett. All commercially made dressing are packed with those ingredients, so Panera had to get creative.

The company also had to be patient. It took two months just to determine what the ingredients were in the Greek salad dressing, for example, and another four months to reformulate the dressing so all the ingredients and the process to obtain them fit in Panera’s new standard. Panera then spent months testing the new formulation in its restaurants.

 

My kids love to whip up their own salad dressings. One of their favorites is Balsamic vinaigrette from the 21 Day Fix nutrition guide.

Balsamic Vinaigrette

6 Tbsp balsamic vinegar

1/4 c fresh lemon juice

1 tsp. raw honey (or pure maple syrup)

2 tsp. Dijon mustard (not-AIP)

6 Tbsp. extra-virgin olive oil

1. Combine vinegar, lemon juice, and honey in a medium bowl; whisk to blend.

2. Stir in mustard; mix well.

3. Slowly add oil while whisking; mix well.

You can store left over dressing in the fridge in a sealed container. Hold at room temperature for 30min or sit in warm water and  give it a good stir before serving.

 

If you’re on autoimmune protocol, do check out Dr. Amy Myer’s new book, The Autoimmune SolutionShe includes several salad dressing recipes including a handy “Create Your Own Salad Dressing” chart. You choose your oil, your vinegar, your juice and your seasoning from the list of choices and there you have your own AIP-compliant salad dressing!

 

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