The End of Overeating

The End of Overeating

Taking Control of the Insatiable North American Appetite

Book - 2009
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Most of us know what it feels like to fall under the spell of food - a 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 this happens. When we want so badly to say "no," why do we continue to reach the food? Dr. David Kessler, the dynamic former FDA commissioner who reinvented the food label and tackled the tobacco industry, now cracks the code of overeating by explaining how our bodies and minds are changed when we consume foods that contain sugar, fat, and salt. He presents ground-breaking research from top scientists and physicians, as well as a controversial view inside the food industry - revealing how it has hijacked the brains of millions of North Americans by creating an endless cycle of craving and consumption. For the millions of people struggling with weight as well as for those of us who simply don't understand why we can't seem to stop eating, this bestselling book offers new insights and helpful solutions. There has never been a more thorough, compelling, or in-depth analysis of why we eat the way we do -- Book sleeve.
Publisher: Toronto : McClelland & Stewart, c2009
ISBN: 9780771095535
0771095538
Characteristics: xviii, 324 p. ; 24 cm

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s
Swtalyssums
Jun 02, 2016

A helpful guide to understanding more about processed foods and how to identify them.

s
she11edrake
Jul 16, 2012

Knowledge is power, and the knowledge you find here will give you the power to resist the efforts of the food industry to destroy your health.

Learning about industry terms such as "layering", "loading" and "craveability" (read "tendency to incite addiction") puts your innocent trip to the corner grocery store or chain restaurant into perspective.

Do yourself a favor and read this book!

v
velvetcactus
Dec 05, 2011

Do read Gary Taubes' Why We Get Fat next! Finally someone who is blowing the whistle on the medical community!!!

bevmce Apr 30, 2011

I find placeing holds confusing and you don't really know if you have one or not by the time you are finished. Thanks,b

tiffanyyu Apr 29, 2011

I really enjoyed reading this book. Instead of other health books where it was all facts and figures, this one provided real life examples and had information explained really simply. It was such a good read, and really opened my mind to enjoying real food again, and staying away from gross processed junk.

v
vwruleschick
Mar 31, 2011

WOW - what an eye-opening read about the food industry.

I knew I like food that wasn't the greatest in nutritional value. But what Dr Kessler showed me in the how the food at restaurants are processed made me sick and gave me awareness on the industry, as well as, what I put into my mouth.

Especially the trios contributors of sugar, salt and fat to induce ease of eating processed foods. Especially all the artificial flavourings that goes into our foods.

If you truly wish to lose weight permanently, or understand how you are manipulated on a daily basis by the food industry, this is the book for you. Only with true understanding of what you are facing can change come. For those who are disappointed that this is not similar to other step-by-step weight loss books that walk the reader through a set program, there seems to be a disconnect in understanding what this book says. There is NO single effective way to overcome "hypereating" except through education and understanding your own motivations and behavior. The bottom line is that these foods, highly processed foods need to be avoided. How you avoid them is an individual choice however.

j
jbohan
Jan 19, 2011

I have to say I was quite disappointed by this book. Kessler has great credentials, and I expected a fairly dense tome full of facts and figures. Instead, this is a breeze of a book - I finished it in less than three hours - full of examples using Kessler's own food idiosyncrasies. His prescription for how to break the cycle sounds an awful lot like Weight Watchers, quite honestly. I don't really see anything new here for anyone with more than a passing interest in the food industry. I mean, big surprise, Applebee's doesn't employ massive numbers of sous chefs in their restaurants, it all comes to them premade and ready to heat up. I suppose if you had no interest whatsoever in where your food came from and all of a sudden it was sprung on you that a chicken nugget isn't really the same thing as a chicken leg, well, it might be valuable.

a
alitat77
Jan 14, 2011

Two days have passed and I am still scratching my head as to why this audiobook has such a high rating. I don't get it! This book would be SUPERB reading/listening for a personal trainer, a nutritionist, or a research fanatic. But for the general public... no, no, no. The author may be at the top of his field of research but he is at the bottom when it comes to writting a compelling piece that will interest and keep the interest of a reader/audiobook listener. I appreciate all the details about lab rat studies and how this patient or this patient responded to various stimuli, but I felt (by CD 2!) like I was being forced to sit through a required college course in a topic I didn't like. AND I VOLUTARILY CHECKED THIS OUT. Of course the topic interests me! He just makes it so unbearable! The cover, the title... they all called to me. And in this case I should have exercised "portion control" and put this back on the shelf. There are soooo many other books (and audiobooks) that inspire, encourage, lay down the law... without this kind of sleep-inducing monotony.

m
maryfwebb
Jun 30, 2010

Great read. I feel I benefited greatly from reading this book. Eating out is a whole different world now!

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hweinert
Sep 19, 2011

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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