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I eat a lot of salad. Once in a while I will eat a salad and a half hour or so later after eating it I will experience "digestive upset" (i.e. gas pain, diarrhea and similar things). In the past I have just written it off as being "one of those things", but I have noticed lately that when I eat at one particular place, this happens every single time.
Typically, I never have problems like this after eating salad (I am a big salad eater), but every single time I eat at this one place, I have these problems and sometimes they are EXTREMELY bad.
Someone I was talking to about this said that maybe they use a commercial product that is designed to keep the lettuce fresh looking when it would otherwise be turning brown. She said that she worked at a restaurant many years ago and they used this product to keep the lettuce from turning brown. I also recalled hearing about this from a family member who used to work at a restaurant. She said that she wasn't sure if they sprinkled it on actually washed the lettuce head in water containing this chemical, but that it did cause stomach upsets for some people.
I am wondering if you know what this chemical/product is and if it is still being used. The reason is that I want to be able to CALL the restaurant ahead of time and ask them if they use it. Believe me when I tell you that having these issues is very unpleasant, and if I can avoid them by making a phone call, then that is what I will do.
Normally, I wouldn't bother but since this keeps happening repeatedly when I eat at one place, I am suspicious that this might be what is going on.
I have never seen or heard of any chemical being used to keep lettuce fresh.
I'm not saying one does not exsist, most places I know of and worked at simply crisp their lettuce using ice water and drain it well.
Also many have switched to using plastic vegetable knives so the metal does not react with the produce, turning it brown.
The only thing I have ever hear of being added to a food to prevent browning is acid.. Lemon juice, lime juice or a chemical additive in processed foods.
I'd call and ask, it sure couldnt hurt though i'm not sure if they would tell you the truth..
Most foodborne illness effects are not felt untill about 6 to 12 hours, BUT it's not always the case.
If it was just a one time deal with you getting sick I wouldnt rule out some sort of microbial infection from cross contamination..
It just doesnt seem like that was the cause..
I just did a little looking around on the Net, it seems you are not the only one with problems coming from bagged, prechopped lettuce.
Last edited by Caligula1; 03-27-2011 at 06:46 AM..
I think you are definitely on to something being in the lettuce. DH and his brother both get really sick if they eat at certain places. I'm not sure if it's just the salad or some additive/preservative certain places put in all of their foods but there are some places neither of them can eat. We used to go the this pizza place when our kids were little. It was a local mom and pop kind of Chuck E Cheese place with games and a pizza and salad buffet. We would go there occasionally but it got to the point that we jut had to stop. DH learned that he about 45 minutes from the time we finished eating until he had better back to the house or suffer the consequences. After thinking about it we figured out it must be the salad bar, because before kids, we would just get takeout pizza from this same place and it never bothered him. I don't think it was some kind of food borne illness because it happened every time we went and it only happened to him.
Someone I was talking to about this said that maybe they use a commercial product that is designed to keep the lettuce fresh looking when it would otherwise be turning brown. She said that she worked at a restaurant many years ago and they used this product to keep the lettuce from turning brown. I also recalled hearing about this from a family member who used to work at a restaurant. She said that she wasn't sure if they sprinkled it on actually washed the lettuce head in water containing this chemical, but that it did cause stomach upsets for some people.
There were several products in the 1980s that were marketed to keep lettuce from turning brown. Basically, they were MSG based. They were taken off the market about the same time that MSG was linked to increased incidence of asthma in children consuming the product.
For the record, the item was dissolved in water and the cut lettuce was dipped in it.
You can pretty much accomplish the same by doing the same with citric acid.
ive never heard of it. i believe with raw foods like you would find in a salad there is greater risk of food poisoning. also, since salad components are often very perishable, if they arent keeping up with fresh product you may be eating something thats past its prime.
i can recall one instance relatively recently where a place i often get salad at threw some seriously rancid onions on my salad.
I eat a lot of salad. Once in a while I will eat a salad and a half hour or so later after eating it I will experience "digestive upset" (i.e. gas pain, diarrhea and similar things). In the past I have just written it off as being "one of those things", but I have noticed lately that when I eat at one particular place, this happens every single time.
Typically, I never have problems like this after eating salad (I am a big salad eater), but every single time I eat at this one place, I have these problems and sometimes they are EXTREMELY bad.
Someone I was talking to about this said that maybe they use a commercial product that is designed to keep the lettuce fresh looking when it would otherwise be turning brown. She said that she worked at a restaurant many years ago and they used this product to keep the lettuce from turning brown. I also recalled hearing about this from a family member who used to work at a restaurant. She said that she wasn't sure if they sprinkled it on actually washed the lettuce head in water containing this chemical, but that it did cause stomach upsets for some people.
I am wondering if you know what this chemical/product is and if it is still being used. The reason is that I want to be able to CALL the restaurant ahead of time and ask them if they use it. Believe me when I tell you that having these issues is very unpleasant, and if I can avoid them by making a phone call, then that is what I will do.
Normally, I wouldn't bother but since this keeps happening repeatedly when I eat at one place, I am suspicious that this might be what is going on.
Any info is appreciated.
20yrsinBranson
The chemical is sulfites, a preservative. The same thing in wine that some people are allergic to. It was made illegal but some (most) resteraunts still use it.
The chemical is sulfites, a preservative. The same thing in wine that some people are allergic to. It was made illegal but some (most) resteraunts still use it.
I dont think most restaurants continue to use sulfites as it is commercialy illegal to sell, and most restaurants get their supplys from commercial distributers.
Dont think i'd pay too much attention to a 21 year old article.
I do think...and this is just an opinion(for now) that there is something done with Precut bagged produce to preserve it's freshness.
I'm going to look when I go get my steaks later.
I'd find out if you can if this restaurant uses precut produce.
Most restaurants I have worked at use bagged lettuce and NO preservatives. Salads usually rotate quickly - with new batches made all the time. I would be more concerned about the dressings, cheese, or meats on the salad.
Food rotates very fast in chain restaurants. There are usually pretty strict policies on dating opened items and they are generally well monitored. However, there is always the possibility of lax management and not enforcing the procedures. I always tend to be more wary of hole in the wall type restaurants, because they do not have the same procedures as the big name chains - meaning most chains go above and beyond the minimum standards to protect the organization.
My hubby swears by hole in the wall places so I do eat at them, but I just make more careful choices.
Looked and bought some pre-bagged Dole salad mix today.
The ingredients are, pre-wahed, Iceburg lettuce, carrots, red cabbage.
I'm not sure where you are looking or getting your info LaidBackhippie.. this is from your link.
POTASSIUM METABISULPHITE
Used as a sanitizer for equipment or as an antioxidant and bactericide in wine.
As a sanitizer for your equipment, use 2 ounces per gallon of water.
As an antioxidant/bactericide for your wines, 1/8 tsp. per gallon of wine equals approximately 100-150ppm (parts per million) SO2.
Superior in many ways to Sodium Metabisulphite.
Air exposure begins to reduce the potency of this chemical immediately.
Sulphite levels can be tested with our Titrets test kits.
For wine and beer making yes.. but not adding to vegtables.
Here is what wikipedia has to say about it, again no mention of preserving vegtables or fruits...
Last edited by Caligula1; 03-29-2011 at 04:05 PM..
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so I do eat at them, but I just make more careful choices.
