Synopsis
Dr. David Kessler, a former commissioner of the FDA, explains how the long practice of food manufacturers adding sugars and artificial flavors to natural foods has transformed the United States into a nation of overeaters. These unnatural additives combat the body's normal regulating mechanisms, which are supposed to switch off the desire to eat when enough nutrition has been ingested. Kessler exposes this unhealthy practice, and then outlines a "food rehab" plan for resisting these artificially tempting foods and restoring your body's natural cycle of hunger and satisfaction.
| Details | | Publication Date: | 2009-04-28 | | Narrated by: | Blair Hardman | | Edition Description: | Unabridged |
| Size | | Height: | 6.0 in | | Width: | 5.3 in | | Thickness: | 1.0 in | | Weight: | 6.4 oz |
Publisher's Note
In this account, the author uncovers the multilayered influences that have conditioned millions of people to overeat, explaining how combinations of fat, sugar, and salt; food cues; and the cultural norms we can't easily ignore have hijacked our brain circuitry, and showing how we can regain control. Simultaneous.
Industry Reviews
"Kessler delves into the psychology and neuroscience of our junk-food cravings, seeking an explanation to the conundrum of the person whose "will-power" is strong on many fronts, but who finds it hard to resist unhealthy foods....[I]t's a fascinating read....[that] barrels along well in the manner of a great pop-sci book, the kind of thing that gives you a new lens for seeing some important aspect of your life through..."
(05/07/2009)
"Kessler...explains why certain foods loaded with fat, sugar and salt exert such a pull, despite our best intentions to avoid them. As he discusses the biology that leads to scarfing down a plate of fries, he delves into such puzzles as why the French fry binger is more likely to remember the pleasant stimulation of the fries' salt, fat, texture and flavor than the stomachache and self-recrimination that follow it."
(06/19/2009)
"[A]s 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."
(07/26/2009)
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