"Countless new foods have been introduced in restaurants, and most of them hit the three points of the compass. Sugar, fat and salt are either loaded onto a core ingredient (such as meat, vegetable, potato or bread), layered on top of it, or both...
"Potato skins, for example: Typically the potato is hollowed out and the skin is fried, which provides a substantial surface area for... 'fat pickup.' Then some combination of bacon bits, sour cream and cheese is added. The result is fat on fat on fat on fat, much of it loaded with salt...
"Buffalo wings start with the fatty parts of a chicken, which get deep-fried. Then they're served with creamy or sweet dipping sauce that's heavily salted. Usually they're par-fried at a production plant, then fried again at the restaurant, which essentially doubles the fat. That gives us sugar on salt on fat on fat on fat...
"Salads contain vegetables, of course, but in today's restaurants they're more than likely to be smothered in a cream-based ranch dressing and flavored with cheese chunks, bacon bits and oily croutons. (Call this) 'fat with a little lettuce,' although there's salt in the salad as well. Even lettuce has become a vehicle for fat."
David A. Kessler, in "The End of Overeating: Taking Control of the Insatiable American Appetite."
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