It's not like i don't use salt at home -- i LOVE salt. When i tried the Strong Medicine regimen the first time, i HAD to add salt (Donaldson proscribes it) because my stomach was screwed-up without the chloride.
Most of the time, restaurant food tastes about right, though on rare occasions it's too salty for me. So WHY does restaurant food cause more water-retention than home-cooked? Are other sodium products (such as one finds in processed meats) present in ground beef from their suppliers? I'm not talking about cheap fast-food outlets -- i KNOW there are additives there -- i'm referring to obviously-hand-formed fresh ground beef in my favorite pubs and dives.
Vegetables, too. We ate out on Friday (Scottish Arms), and mashed turnips came with my pork cheek -- YUM. Then i introduced my husband to salsify on his second evening back home. Sunday lunch out with our dear neighbors at Hamburger Mary's -- i was "good" and with my bunless Proud Mary burger i had the seasonal vegetables as a side-dish. I got around the meat, and ate a cross section of the fresh-veg mixture (peppers and broccoli -- a third to a half of the serving). The root vegetables didn't seem to do the damage the above-ground crops did -- yesterday i felt the bloat.
Not only are some of us not designed to eat an animal-free diet, but i'm beginning to think that some of us aren't designed to eat many vegetable substances at all. Again, Donaldson's admonition to avoid "green" vegetables and to favor "yellow" ones hit the mark. The roots/tubers wear their toxins on the surface, and if you get past that you seem to be home free, but those that flaunt their leaves and flowers for all to reach are toxic (to me at least) through and through.
An update on the subject of cashews.... I had that one bad experience with the cashews that i bought "raw" and soaked and dehydrated last year. Well, i made a batch of the Fallon/Enig recipe Brazilian Shrimp Stew and got the same response from my digestive system. It's "cooking" them that does me in -- i can eat them with impunity otherwise! Fortunately, the almond,coconut and hazelnut flours i make "breads" with don't seem to have the same effect.
I know nuts are dangerously more-ish for me though, and i limit my quantities to a couple of ounces per day. When i DO have breads, cookies or cakes on hand, i use them sparingly. A treat is a treat, no matter how low the carb count!