A City Hall Jerusalem cafeteria offers kosher bedatz (Hebrew: בד״ץ), a Hebrew acronym for “Beit Din Tzedek,” or “Court of Justice,” Bedatz is a modern term used for a major Jewish rabbinical court. When one says a restaurant is Bedatz, there must be a specified Overseeing party.
This restaurant is Bedatz Yorah Deah under Shlomo Machpud in City Hall location; Open from 11:30 – 4:30.
I’ll describe how to reach the entrance, which is not on Rechove Yaffo. The cafeteria extends long Rechove Yaffo, but that entrance to it is closed due to a small renovation. If you are arriving from the Iriyah rakevet station, climb the steps and walk towards a narrow passage in the direction of the city buildings. The building in the photo is Number 3. The cafeteria is facing that building on the opposite side of the shaded area.
Menu changes daily, serving meat, fish salads. I brought containers and did a take-out.
While on the subject of food: The Super Taster – A Bitterly Sensitive Bunch, is described by Dr. Reuvan Bruner.
When your child, co-worker or husband balks at eating spinach, broccoli or Brussels sprouts, chalk it up to, well, bad taste. You may be dealing with a “super taster” whose taste buds are highly tuned in to – and turned off by – bitter compounds found in foods such as pungent vegetables, grapefruit juice, wine, green tea and expresso.
Dr. A. Drewnowski, Ph.D., director of the Nutritional Sciences Program at the University of Washington in Seattle and an expert on taste and food choices states that about 25% of the population is genetically programmed to be super tasters who sharply detect bitter compounds in food. He continues by saying that half the population detects these compounds to some degree and another 25% does not detect them at all.
What makes super tasters so bitterly sensitive to some foods? Compared to their less discriminating brothers, super tasters’ tongues are crammed with many more fungiform papillae, the little bumps on the tongue that house the taste buds. About 2/3 of super tasters are female and the hypersensitivity fades with age.
One theory is that long ago super tasting served as a species survival mechanism. Perhaps, the characteristic discouraged pregnant women from eating poisonous plants or berries, which tend to taste bitter.
Ironically, many of these bitter substances are disease–fighting phytochemicals that may be beneficial to health. Super tasters can help the vegetables go down and optimize nutrient value by adding a bit of butter or oil to their dish. According to Dr. Drewnowski – fat improves the flavor of vegetables by masking the bitter taste and helps promote absorption of fat – soluble phytochemicals such as the beta carotene in carrots, the lycopene in tomatoes and lutein in spinach.
|Taste Tips, Tricks and Techniques:|
|We offer this “winning recipe” to help people adopt more healthful eating habits: Combine personalized advice with a generous sprinkling of ideas for making foods delicious and appealing. Nutrition counselors can maximize the effectiveness of their advice by mixing in taste – enhancing tips such as these:|
|Plan meals that include a wide palette of colors and shapes for eye- appeal, and a variety of textures and temperatures for tongue-appeal.|
|Perk up food flavors with small amounts of intense-flavored ingredients such as sharp cheese, toasted nuts or fruity olive-oil.|
|Try a spoonful of cheese sauce, a shaving of sweet butter or a drizzle of creamy dressing to add luscious flavor to bitter vegetables and salad greens, and promote absorption of fat-soluble nutrients.|
|Enhance the natural flavor of foods with reduced-concentrated stocks flavored vinegars, zesty condiments or an extra dash of herbs or spices.|
|Stave off taste fatigue. Encourage older adults to alternate between bites of food with different tastes, temperatures and mixtures.|
|Try shakes made with coffee or chocolate extracts to mask a bitter taste from medications.|
|Be adventurous! Expand your tastes to enjoy a variety of foods. Your taste buds will thank you.|
If a food does not taste good, people are not likely to eat it – nor are the health professionals who counsel them. Remember, we do not all like the same foods or taste a particular food the same way. That is why it is important to work with individuals’ personal food preferences. For instance, show them how to fit a favorite dish that is higher in fat, sodium or sugar into a healthful meal plan, rather than automatically suggesting an alternative.