The title is a pipe dream, but I suspect it was chosen by someone other than the author. My appreciation of this book varied depending on the section, but taken as a whole it has a lot of value. The first part, "Sugar, Fat, Salt" is five-star material. Those of you who don't normally read nonfiction should at least read this section. It explains the brain science showing why "hyperpalatable" foods are irresistible to many people, and how these foods lead to uncontrolled eating. Fascinating stuff! I'll be re-reading this section.The next section looks at restaurant and other processed foods, and the way they design them to be "layered" with salt on fat on fat on sugar, etc. to make it "craveable." (Yes, "craveable" is an actual food industry marketing term.) This section was interesting if a little repetitive. Later sections deal with "food rehab," offering the tools you need to break away from habitual choices and gain control over your impulses. I was glad to see how Kessler placed the responsibility for change squarely back on the individual. Restaurant chains and food manufacturers create this garbage food because IT SELLS. While it's regrettable that they don't offer healthier options, they're not force- feeding anyone. We are set apart from other animals in that we can change the way we talk to ourselves about a stimulus and make better choices. I'm fortunate never to have developed a taste for the foods described in the book, but I think some of the behavior modification tips will be helpful to me in overcoming the occasional temptation.
The Drift Of Things
To yield with a grace to reason
The title is a pipe dream, but I suspect it was chosen by someone other than the author. My appreciation of this book varied depending on the section, but taken as a whole it has a lot of value. The first part, "Sugar, Fat, Salt" is five-star material. Those of you who don't normally read nonfiction should at least read this section. It explains the brain science showing why "hyperpalatable" foods are irresistible to many people, and how these foods lead to uncontrolled eating. Fascinating stuff! I'll be re-reading this section.The next section looks at restaurant and other processed foods, and the way they design them to be "layered" with salt on fat on fat on sugar, etc. to make it "craveable." (Yes, "craveable" is an actual food industry marketing term.) This section was interesting if a little repetitive. Later sections deal with "food rehab," offering the tools you need to break away from habitual choices and gain control over your impulses. I was glad to see how Kessler placed the responsibility for change squarely back on the individual. Restaurant chains and food manufacturers create this garbage food because IT SELLS. While it's regrettable that they don't offer healthier options, they're not force- feeding anyone. We are set apart from other animals in that we can change the way we talk to ourselves about a stimulus and make better choices. I'm fortunate never to have developed a taste for the foods described in the book, but I think some of the behavior modification tips will be helpful to me in overcoming the occasional temptation.
