Did you ever wonder why pizza parlors are so successful in Sacramento? It’s the taste of the melted cheese as a comfort food. But did you ever wonder what’s the most powerful protection in the way of food against colon cancer? It’s not just fiber. The most protective foods are vitamin D3, fish and fish oil or the omega 3 fatty acids from flax seeds (not flax seed oil), calcium, and magnesium.
Some scientists also are looking at conjugated linoleic acid (CLA) shown to stop cancer cells from multiplying in lab experiments with animals, and beans. It’s the B6 in beans, broccoli, and some types of poultry. Then there’s the ellagic acid and anthocyanins from berries that repair damage to cells. Can you imagine a big slice of pizza loaded with the healthiest foods? Can healthy food and comfort food be the same?
The four most addictive foods are sugar, cheese (and dairy desserts), chocolate, and meat. And restaurants or markets that sell these four foods have some of the highest sales figures. On the other hand, the healthiest foods, wild caught salmon (wild-caught canned salmon included) and beans, which are rich in vitamin B6, and broccoli or broccoli sprouts as well as raw vegetables and raw fruits, don’t have the same curb appeal or buzz word value as far as sales go compared to words such as pizza or dark chocolate. Also folks with the highest levels of vitamin D3 in their cells are 40% less likely to develop colon cancer.
The US National Institute for Environment Health Sciences found that omega 3-rich wild-caught fish (salmon, for example) that’s low in mercury, cuts your colon cancer risk by nearly 40%. You can read the studies showing that each serving you consume in a week reduces your risk of colon cancer by 4%. It’s the omega-3 fatty acids in the fish that serves as an anti-inflammatory property which has this anti-cancer effect.
Purified fish oil that’s rich in omega 3 fatty acids also have the ability to cut your risk of colon cancer. If you’re a vegan, you can get some of your omega 3 fatty acids from liquefying two tablespoons of flax seeds with juice in a blender or turning those flax seeds into meal in a coffee grinder. Two tablespoons of flax seeds have about seven grams of omega 3s. Also 1/4 cup of walnuts have 2.5 g. of omega-3 fatty acids. But look around you in Sacramento. Do any restaurants serve this type of healthier foods for the purpose of nutrition? Or do most eateries make their income by serving the four most addictive foods–sugar, cheese, chocolate, and meat?
What kind of restaurants in Sacramento are the most profitable? You have the fast-food chains serving lots of meat, deep-fried foods, and sweet desserts made from sugar, milk, and chocolate. Whether the milk is served as melted, processed cheese, ice cream, chocolate fudge/syrup, loaded with sweeteners that taste like sugar to the brain, or meat is served, the sales usually are higher than sales of grilled wild fish.
You have local restaurants serving farmed fish that’s deep fried or grilled, but the portions are much smaller than meat portions served at fast-food places such as steaks, hot dogs, and burgers. Vegetables most likely are deep-fried potatoes, hash browns, or a baked potato loaded with milk products such as sour cream.
To show how successful sales are for selling melted cheese on bread, look at the pizza eateries opening in Sacramento. For example, how many Sacramento pizza parlors are serving gluten-free pizza made from bean flours? Instead, you have a success story in today’s Sacramento Bee. See the May 20, 2010 article, “Coming soon: Pizza pie from Toledo Ohio.” Twenty-five pizza outlets from that firm are coming to the Sacramento area.
On the good side, it means that each outlet could bring up to 25 jobs to Sacramento. Marco’s Pizza, headquartered in Toledo, Ohio wants to add about 25 outlets in the Sacramento area over the next few years. How long will it be? Maybe four to seven years. It means jobs. Also, that represents competition for the area’s existing pizza establishments in the Sacramento regional area.
The sites might stretch from Sacramento to Stockton and through California up to Eureka and down to Simi Valley. So far there are two restaurants from Marco’s Pizza in California, one in Ceres and one in Livermore. Just think of why pizza parlors are so successful. Some new California pizza restaurants will open this year.
The California push is part of a larger plan for more than 1,000 franchises to open between now and the next decade. Marco’s is so successful as a pizza eatery that it has opened more than a half-dozen stores this year in the Southeast part of the US. Why is pizza so successful? Marco’s Pizza has more than 200 stores in 17 states and the Bahamas.
What foods also are successful? Burgers, for starters. You know about the success of the fast-food eateries serving the familiar burgers and fries. There’s also the chain of Asian foods that’s successful in Sacramento’s shopping malls serving typical Chinese food that Americans are familiar with such as fried noodles cooked in sauces, various types of meats, and chopped vegetables.
Few know about the hidden fat in Chinese foods, the heavy salting of the food, or the serving of white rice instead of more nutritious brown rice. Many Asian food eateries in Sacramento add MSG. Those that don’t, usually post signs saying, “We add no MSG.” But did you ever think whether the soy sauce and some of the canned food or canned sauces already have MSG in them, even if the cooks don’t add MSG to the vegetables or meats? And how many people you ask at the counter who serve the food really know what the cooks add to the foods or what comes in processed foods that come in cans which cooks add to meats or vegetables to extend the taste?
When you talk about the success of pizza eateries in Sacramento, the prospect that you can buy a franchise and prosper on the reputation of the big corporation attracts entrepreneurs from this area. Some franchise firms employ thousands of people. You have an area representative behind the pizza franchises. The goal is to double the size of the franchise. As a consumer, both you and the person owning the franchise wants the same goal, to have quality pizza.
Marco’s typically employs 20-25 people. What’s served besides pizza include cheese breads, chicken wings, baked sub sandwiches, meatballs, salads, and soft drinks. You can learn more information by checking out the website at Marcos.com.
Marco’s is successful, by far. The numerous restaurant franchising sources rank Marco’s among the top 25 largest pizza chains in the country. But ask yourself, if you’re nutrition-minded. The product has quality, but wouldn’t Sacramento also benefit by a balance of nutrition-centered eateries, a franchise of really healthy foods? Or is the population so addicted to cheese and meat that eating out means loading up on salt, oil, saturated dairy fats, and white flour? Or maybe so much pizza has been served in Sacramento schools for so long that kids grew up on this familiar food for generations and always go back to what they ate in kindergarten?
The problem with healthier raw foods served in restaurants is that the price usually is not affordable to the average family eating out. Few people can afford a vegan meal of raw plant foods, seeds, nuts, dried fruit, or whole grains such as brown rice, quinoa, or whole oat groats. And for those who need gluten-free products, why can’t someone make pizza using bean flours and still make a slice affordable?
Then again, with 90 percent of older people having high blood pressure, there’s a need to serve pizza, if one is addicted to the cheese, without salt, using onion, garlic, lemon juice, spices, and for starters, nondairy cheese not loaded with salt or oils other than a little sprinkle of extra virgin olive oil?
There’s room for nondairy, no-salt added gluten-free pizzas made with bean flours and almond cheese, tofu cheese, or nondairy cheeses that are not loaded with salt as most are now. But is anyone planning these alternatives at affordable prices?
Check out the probability in Sacramento. Even some health foods stores load their take-out salads with salt and sugar instead of spices, herbs, and dried fruit. And few health food eateries use expensive extra virgin olive oil instead of the cheaper canola or safflower oils. Just remember when you buy a pizza or other food, what’s in it–white flour, processed cheese, fats, and salt? Do you need it?
Or should you just apply it to your hips? On the other hand, most families do patronize pizza parlors and come back for more. That’s why they’re so successful financially. The people crave the food and return for more. It’s time to make pizza crust with bean flours for those who want gluten-free comfort foods. On the other hand, people with the gene to remove cholesterol from their blood, may not have to worry about the effects of saturated dairy fats. Just think – 12,000 years ago, people ate a high-fish diet and some wild berries and greens.
There wasn’t mercury in the oceans, and they were healthy enough to survive the ice age, reproduce without medical help, and hike mountain trails. It makes you wonder whether addiction to certain foods is related to the success of eateries that offer those foods where people always keep coming back for more comfort. Perhaps even chocolate-dipped melted low-salt cheese someday might attract buyers as a side dish to various meats and breads. But folks, how about gluten-free pizzas, one of these days?
What Sacramentans really need are affordable raw vegetables and fruits made familiar in public schools, in homes, and in various eateries at affordable prices. But do healthy foods create enough jobs in the area? Remember that addiction to specific foods such as cheese and breads or sugar, chocolate, and fried or barbequed meat, starts in elementary schools, where these foods are served frequently and in the home, starting from early childhood.