Less Chewing Equals More Eating (And Other Food Industry Secrets)
In addition to their paltry nutritional value, processed foods disappear down our throats so quickly that they fail to leave us feeling satisfied. The result? More eating.
Candy bars, potato chips, french fries — why are some foods “irresistible”? Because industrial chefs have engineered them to be “hyper-palatable,” heaping together fat, sugar and salt to arouse our appetites and override the natural wisdom of the body. In his New York Times best-seller, “The End of Overeating,” David A. Kessler, former commissioner of the Food and Drug Administration, explores the fascinating science of the human appetite and how the savvy, profit-hungry food industry has taken advantage of our biological propensity for fatty, sugary, salty foods.
USDA data show that today we’re eating 24 percent more vegetables than we were 33 years ago, which seems like good news until you learn that a large component of those vegetables are deep-fried potatoes in the form of french fries.