Xtreme appetizers, entrées, and desserts at America’s chain restaurants are making Americans fatter and sicker, and the trendy thing for chains to do is to make already bad foods even worse, according to the Center for Science in the Public Interest. Bacon cheeseburgers come nestled inside quesadillas. Half racks of ribs are promoted as side orders to steak. Golf-ball-size blobs of macaroni and cheese are tossed in the deep-fryer and served with creamy marinara sauce and even more cheese.

“Would you like an entrée with your entrée?” is how CSPI senior nutritionist Jayne Hurley imagines the logic behind items like Olive Garden’s Tour of Italy, where diners can pile Lasagna, Chicken Parmigiana, and Fettuccine Alfredo onto one very large dinner plate. “It’s a race to the bottom, and there’s no end in sight.”

Keep in mind that most people should limit themselves to about 2,000 calories, 20 grams of saturated fat, and 1,500 mg of sodium per day.

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