Here is an easy checklist to help you navigate restaurants and choose healthier non-GMO options.
Fast-food places are the biggest offenders. They use lots of processed foods, which usually have derivatives from GMO soy and corn. Higher-end restaurants generally cook from scratch, but do use some prepackaged condiments like ketchup and mayo that contain GMOs.
Unfortunately, most restaurants in North America cook with genetically modified oils. Over 90% of soy, corn, cotton (seed), and canola grown here are GMO. So unless the oil explicitly says organic or non-GMO, assume it is genetically engineered. Vegetable oil is usually made from soybean oil, as is margarine.
I generally call a restaurant in advance and ask them, “What oil do you cook your food with?” If they use a GMO oil, I ask if they can steam, poach, grill, or sauté my food with water and a bit of organic butter. Commercial butter may be from cows injected with GM bovine growth hormone or fed GMOs. While some meals don’t need oil, extra virgin olive oil can be added to a meal after cooking, for its unique flavor.
Fortunately, olive trees or not genetically engineered, so olive oil is not GMO. Unfortunately, many restaurants will blend olive oil with canola oil for economic reasons.
If they say they use olive oil, ask if it is 100%, or a blend. Often the waiter or waitress is not aware of the answer and must go back into the kitchen to find out.