This is how he describes Chili's (a typical restaurant chain) "Margarita Grilled Chicken" (something, that because of the "grilled" in its name, I'd have assumed was relatively healthy):
The uncooked chicken had been in a marinade that combined orange juice, tequila, triple sec, sweet-and-sour mix, and artificial color, thereby including sugar, two kinds of oil, and salt.The marinade is injected into the chicken using needles, or by tumbling in a "cement mixer". The idea is to prechew the chicken, to make the food go down easier and quicker.
In general, our bodies have evolved to crave fat, sugar and salt, but also to automatically regulate our appetite. But when we eat packaged or restaurant food, the level at which that appetite control kicks in is pushed upwards. So, we end up eating more.
Prechewed food. He even has the numbers. In the past, Americans typically chewed a mouthful of food about 25 times before swallowing. The food we are served now needs to be chewed just 10 times. Reasons? The processing of course: packaged/restaurant food is made easier to swallow by increasing the fat (lubrication) and removing bran and fiber. Vegetables, if any, are grated finely and mixed in high-fat dressing (the dressing is cheaper than the vegetables). It's applesauce vs. apples. "Adult baby food," one industry source calls it.