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Real Food (and why it’s okay to eat a burger)

March 1, 2012

As a piggy-back to my last entry on FAT and in conjunction with the book I’m currently reading by Nina Planck, I went out for a burger last night (more on that below). In her book, Real Food, Nina encourages the consumption of real, traditional foods (like beef and butter) and cautions the consumption of modern, industrial foods (factory farmed meat, highly refined and hydrogenated oils). She writes:


Made with grass-fed beef and raw milk cheddar, served on a whole wheat bun with ketchup and a traditional fermented dill pickle.

And here is her reasoning:


  • Alpha-lipoic acid, essential for metabolism; lowers blood sugar and improves insulin sensitivity
  • CLA, an omega-6 fat that fights cancer and builds lean muscle tissue
  • Omega-3 fats, which prevent obesity, diabetes, and heart disease
  • Stearic Acid, a saturated fat that lowers LDL
  • Vitamins E and A


  • Fiber, folic acid, and B vitamins


  • Lycopene, an anticancer agent


  • Omega-3 fats and vitamin A
  • Enzymes and beneficial bacteria


  • Vitamins B and C and enzymes

My pursuit for the perfect burger lead me to the newly opened, Upper East Side location of Bare Burger. Their philosophy is proven by their menu and above all, the burgers are fantastic.

Since the dawn of farming, people have eaten the same organic, all natural, free-range, grass-fed meats; organic and all-natural cheeses; and organic vegetables that we offer. By partnering with local artisans and working with sustainable farmers, we’re returning to an old-fashioned emphasis on quality. It’s tastier, it’s better for you, and it benefits our community.

I ordered, THE ROADHOUSE: a bison burger on a multi-grain roll with: pepperjack, hass avocado, blackened maple bacon, roasted red peppers, apple smoked onions and tomatillo sauce. I’m not sure there has ever been a time when I didn’t put ketchup on my burger, until last night. There was absolutely no need, nor did I want to mask any of the delicious toppings. In addition, I’m giving extra bonus points for the amazing bread. It may as well have been a brioche bun (which they also offer). To round out the meal, I also sampled their fries (skin-on and to die for with their house-made, curry-ketchup), Sweet Potato and Parmesan Croquettes and assorted pickles. Oh yeah, and a beer (another favorite: Wolaver’s Organic Ale). Their use of local and organic ingredients, coupled with their great tasting food, made for a truly taste and feel good meal. [The only downside to the evening was the metal, highly uncomfortable stool, that I had to consciously keep myself  from sliding off. Next time, I may pick up and eat in.]

One Comment leave one →
  1. Marn permalink
    March 1, 2012 4:57 pm

    everything old is new again

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