The End of Overeating: Taking Control of the Insatiable American Appetite
Most of us know what it feels like to fall under the spell of food -- when one slice of pizza turns into half a pie, or a handful of chips leads to an empty bag. But it's harder to understand why we can't seem to stop eating -- even when we know better. When we want so badly to say "no," why do... show more
Most of us know what it feels like to fall under the spell of food -- when one slice of pizza turns into half a pie, or a handful of chips leads to an empty bag. But it's harder to understand why we can't seem to stop eating -- even when we know better. When we want so badly to say "no," why do we continue to reach for food?Dr. David Kessler, the dynamic former FDA commissioner who reinvented the food label and tackled the tobacco industry, cracks the code of overeating by explaining how our bodies and minds are changed when we consume foods that contain sugar, fat, and salt. Food manufacturers create products by manipulating these ingredients to stimulate our appetites, setting in motion a cycle of desire and consumption that ends with a nation of overeaters. The End of Overeating explains for the first time why it is exceptionally difficult to resist certain foods and why it's so easy to overindulge.Dr. Kessler presents groundbreaking research, along with what is...
Publish date: September 14th 2010
Publisher: Rodale Books
Pages no: 352
Edition language: English
, Food And Drink
, Self Help
, Food Writing
It basically boils down to thoughtless eating and that we should be more mindful eaters and watch our portions. We crave Salt, Fat and sugar and a lot of hte easy, fast food is laden with it to our waistline's detriment. If you use these as a very occasional treat rather than as normal and examine...
Crystal Starr Light Bullet Review:Fantastic book! It delves into the problem of "conditioned hypereating" (or food addiction) - why does it exist, how does it happen, how the food industry plays to it, and what we can do to combat it. There were some slow, science-dense spots that made the book a ...
This NY Times bestseller has been featured on several television and radio shows, partly because it is written by Dr. David Kessler, the former head of the Food and Drug Administration. Dr. Kessler spends a huge portion of the book discussing how food manufacturers and restaurants add fat, sugar and...
I picked this up to prepare to interview the author, who is giving a talk in my town in a couple of weeks. It also might drill a thing or two into my skull, which at times seems impenetrable when it comes to making good food choices.
I thought the science in the book was interesting, but I thought the "solution" was just a re-hashing of things we've heard in many other places.