According to The End of Overeating (Rodale, 2009), America’s staggering weight problem can be boiled down to three things: excess sugar, fat, and salt in our food. If you ever had any doubt about the sheer amount of each in what you consume, you will be utterly convinced by the end of Part One of this book. And by the time you finish Part Six, you’ll look at every single item you order out as a mound of sugar, fat, and salt. Even previously thought of “safe items,” like grilled chicken, are quickly revealed to be harbingers of the unhealthy (a common method of marinating meat is through needle injection, whereby hundreds of needles pierce the meat, tearing up the connective tissue, rendering it “prechewed”).
If prechewed chicken doesn’t dissuade you, this description of how restaurants make buffalo wings just might turn you away from the popular appetizer: the fatty part of the chicken is usually par-fried at a production plant, then fried again at the restaurant, which doubles the fat. Then they’re layered with a flavoring sauce, and usually dipped in another sweet sauce by you. The result: sugar on salt on fat on fat on fat.
Overeating is filled with nuggets like this that will have you second guessing nearly every meal you eat out. Plus, you’ll be introduced to terms like hypereating (excessive eating driven by forces we find difficult to control) and priming (how one taste of food can trigger overeating). Written in a conversational tone, you’ll find Overeating to be at once eye-opening and stomach turning.
—David A. Kessler, MD