Despite the ruckus over America's growing waistline and declining health, many restaurants are not rushing to add a “Health Food” section to their menus. Rather, chefs have taken a subtler approach to providing customers with food that can be eaten every day without damaging the cardiovascular system. Today's chefs must accommodate both the once-a-year guest who wants to indulge and the regular customer who requires healthy food choices. By improving the quality of ingredients and reducing ...

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