Gather round and you shall hear…not that I walked
five miles through snow drifts to school—but worse. Much worse.
When I was young, there was no fast food. No
pizza joints, no burger palaces. We ate---are you ready?---real from-scratch
foods at home. And there were almost no obese people in America then.
Americans, if they looked down, could see their toes, not their belly buttons.
But, after World War II, the GI’s stationed in
Italy brought back a taste for a tomato pie called “apizza”, and so the fast and
fattening food rush was on. It was joined by McDonald’s and also extended into
the supermarkets by a food industry that learned how to put together fat, salt
and sugar to make snacks that jumped off the shelf and onto your weight scale.
And so the fattening food tide spread over the
land. Now there is almost nowhere that unhealthy food is not available. Public
rest rooms are the only places I can think of where you have no chance of
running into a Triple Bypass Burger.
The
End of Overeating
That’s
the title of a new book by David Kessler, MD, who not only does a convincing
job of detailing the spread of fast food throughout the US, but also explains
how we as eaters get hooked. He explains why, biochemically speaking, so many
of us crave what’s not good for us, a conditioned response often engineered by
an industry that states out loud that its purpose is to invent “craveable”
foods. And so we become hypereaters.
Dr. Kessler also covers what he calls “food
rehab”. Food rehab involves unhhooking from the obsession with unhealthy
combinations of fat, salt and sugar.
Basic
Rehab
Here is the Cliff Notes version of a few rehab
principles according to Kessler:
·
Know that
conditioned hypereating is a biological challenge, not a character flaw.
·
Conditioned
hypereating is a problem that needs to be managed, not cured.
·
Every time
we give in to the urge for sugar, fat and salt, it gets harder for us to act
differently the next time.
·
Lapses are
to be expected.
The
Restaurant Environment
Now
it’s hard to eat out sensibly if you have no idea about the contents of the
food you may order. So Kessler wants restaurant menus to list what is in the
dish. (Visualize the labels already required on processed foods---something
Kessler made happen as head of the FDA. New York City already mandates this
menu info, so it is not only possible, it’s already being done.)
Me, I want to know that a medium Oreo® Sundae
Shake at Burger King comes in at 1110 calories and 35 grams of fat.
The book is The End of Overeating: Taking
Control of the Insatiable America Appetite.