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Chinese Restaurants: Good News, Bad News |
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March 22, 2007
But the Center For Science In The Public Interest has issued a new report finding popular Chinese restaurant meals can also contain an entire day's worth of sodium -- in some cases two days' worth. In their report, Wok Carefully, CSPI nutritionists Bonnie Liebman and Jayne Hurley put the numbers in context, point out that people eating 2,000 calories a day should limit their daily intake to 20 grams or less of saturated fat and 2,300 milligrams (mg) of sodium. (2,300 mg is equivalent to one teaspoon of salt.) African Americans, anyone middle-aged or older, and people with high blood pressure should consume no more than 1,500 mg of sodium per day. After analyzing typical menus, the nutritionists came up with the following analysis. The numbers do not include rice (200 calories per cup).
"Many people recall the surprising things we reported in 1993 about Chinese dishes like Kung Pao Chicken and House Lo Mein, and those dishes certainly haven't gotten any better," said CSPI executive director Michael F. Jacobson. "But let's also give credit where credit is due. Many Chinese entrées are loaded with healthy vegetables and lean shrimp or chicken. However, when it comes to sodium, there's no real safe harbor on the Chinese restaurant menu." "My basic advice to diners is this: Stick with the veggie-rich and stir-fried shrimp or chicken dishes, steer clear of the entrées that are basically deep-fried meat or chicken in sauce, and don't waste your calories on greasy noodles and fried rice," said Liebman. "Leaving some of the sauce behind on the platter and taking home a doggie bag can further help keep a lid on both the calories and the salt." Other ways of limiting salt include skipping soups (which typically have about 1,000 mg per bowl), going easy on dipping sauces, and not adding extra soy sauce at the table, according to CSPI. Chinese restaurants are also used to accommodating special requests like serving sauces on the side, or lightly sautéing as opposed to deep-frying chicken in popular items like General Tso's Chicken. Getting brown rice instead of white rice adds extra nutrients. "In addition to cutting back on sodium, I'd like to see Chinese restaurants more regularly offer brown rice as an alternative to white rice," said Dr. Frank Hu of the Harvard School of Public Health. "Brown rice is a better source of fiber, vitamins, and minerals." "Sodium is relatively high in some Chinese food, which increases the risk of hypertension and stroke," said Dr. Jiang He, chair of the department of epidemiology at Tulane University School of Public Health and Tropical Medicine. "I urge Chinese restaurants to cook with less salt and to offer reduced-sodium soy sauce." Prominent D.C.-area restaurateur Larry La, whose Meiwah restaurant is a favorite of former President Bill Clinton, notes that he offers a selection of steamed or lightly sautéed items served with sauces on the side for those patrons who want to curb calories and salt. La also offers brown rice. "I want to give my customers what they want, and many tell me they are looking for healthy options for their families," said La. "Providing those options is not only good for my customers, it's good for my business." Report Your Experience
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