Journal #2: The End of Overeating: Taking Control of the Insatiable American Appetite

In the first 30 pages of David Kessler’s nonfiction book, The End of Overeating: Taking Control of the Insatiable American Appetite, he explains why America’s obesity and overweight rates have spiked in the past 30 years. There’s only one reason why the body gains weight; this can be seen by countless studies that demonstrate that those who eat more weigh more. It’s a direct correlation.

People want to place blame of their overeating on something else. They may blame their bodies for not maintaining a proper homeostatic system (compensates for calories consumed). But the truth is, blame cannot be placed on just one thing. The body wants to eat. It especially wants to eat foods that are extra palatable and appetising. To create a food that is extra palatable, three key food categories are necessary: sugar, fat, and salt. The combination of the three is addictive. Once the consumer takes one bite, he or she will continue to eat, whether they are hungry or not.

Kessler wrote of one reason why it’s becoming harder and harder for American’s to resist overeating: restaurants and food manufacturers continue to create foods that are increasingly palatable.

Kessler did not, however, mention that food is generally becoming more available now. Before it was a constant struggle for eating; now that food is cheaper to make, it is more available, and people immediately snatch up any opportunity to eat. In addition, life now revolves around food. Going on a date refers to going out to dinner. Going to see a movie with a friend turns into, “Who’s going to pay for the popcorn and candy?” And even food manufacturers that appear to be contributing to the prevention of obesity are at fault. For instance, brands that are considered “healthy” are beginning to promote unhealthy eating behavior. Yoplait is now making decadently flavored yogurt. This subconsciously makes the consumer believe that the original form of the decadent food is also healthy, which certainly isn’t accurate.
There is no branch of the food industry that is off the hook, other than, perhaps, the produce industry.