The End of Overeating
Taking Control of the Insatiable North American AppetiteBook - 2009
Dr. David A. Kessler, the dynamic and controversial former FDA commissioner known for his crusade against the tobacco industry, is taking on another business that's making Americans sick: the food industry. In The End of Overeating, Dr. Kessler shows us how our brain chemistry has been hijacked by the foods we most love to eat: those that contain stimulating combinations of fat, sugar, and salt.
Drawn from the latest brain science as well as interviews with top physicians and food industry insiders, The End of Overeating exposes the food industry's aggressive marketing tactics and reveals shocking facts about how we lost control over food--and what we can do to get it back. For the millions of people struggling with their weight as well as those of us who simply can't seem to eat our favorite foods in moderation, Dr. Kessler's cutting-edge investigation offers valuable insights and practical answers for America's largest-ever public health crisis. There has never been a more thorough, compelling, or in-depth analysis of why we eat the way we do.
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Over 60 percent of American adults are overweight. The number of obese children has tripled since the 1980s. Former FDA commissioner Dr. David Kessler pins these numbers on chronic overeating, saying that this very easy and entertaining activity is America's number-one health crisis. He noticed that no one had explained why overeating affects the U.S. so dramatically. "That was my goal in this book," he writes.
Turns out, thankfully, that we Americans are not intrinsically cursed with gluttony any more than other animals. We're only human. But, as Dr. Kessler makes startlingly clear, the American food industry has harnessed the chemistry of sugar, salt and fat to condition our brains and bodies to eat too much too quickly.
Kessler pulls his revelatory information from legions of researchers, restaurant menu consultants, an insider from the food industry and visits to the places that specialize in "hyperpalatable" cheese-oozing, ranch dressing-smothered, strawberry-glazed tongue pleasers. "What's in this?" Kessler asks the manager at a Chili's. "We can't tell you," he responds. "I'm not sure I'm allowed to say," says another staffer.
npr books 2009
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