Quote:
Originally Posted by Gemme
The sweeter or creamier or more 'comforting', the better.
|
This part stuck me. I happened to be reading a book right now about this very topic, The End of Overeating by David Kessler MD, former FDA commissioner.
It examines a lot of the current chemical tinkering that is going on in the processed food industries right now. There is very targeted manipulation of sugars, fats, and salt, along with texture and mouth feel. It is strikingly similar to what was going on in the tobacco industry 30 – 40 years ago. These foods are being specifically engineered to trigger opiate and dopamine receptors in our brains. Heroin anyone?
This emotional connection that we have to certain foods is most certainly being exploited, only making it worse. For me, knowledge is power, and this is helping. Understanding how it works, and that I am not the only button-pusher involved here somehow makes me feel a little more in control.
Not a fix, just another tool in the toolbox.