Dealing with Diabetes2 and remembering Goldi Community Group
A support group for individuals with Type2 diabetes. Encouragement, empathy, advice, and personal experiences from members dealing with the illness. A friendly environment with compassion and support as our main objective.
Why junk food really is addictive
Ice cream and chocolate bars are addictive because the mix of ingredients in them activates our "bliss point", according to Professor David Kessler, a leading scientist.
By Ben Leach
Published: 7:00AM BST 29 Jun 2009
Snacks, cereals and ready meals can trigger the brain in the same way as tobacco, according to the former head of America's food standards watchdog.
Professor Kessler, ex-commissioner of the US Food and Drug Administration (FDA), claims that manufacturers have created combinations of fat, sugar and salt that are so tasty many people cannot stop eating them even when full.
Related Articles
Living near fast food restaurants 'increases obesity risk'
Junk food is causing pet obesity epidemic
Obese couple lose 14 stone after 'his and hers' gastric bands fitted
Britain is 'a nation of cocaine-snorting bigots'
The poor are still with us, just fatter
The Mediterranean diet is a myth
He argues that manufacturers are seeking to trigger a "bliss point" when people eat certain products, leaving them hungry for more.
"It is time to stop blaming individuals for being overweight or obese," he said. "The real problem is we have created a world where food is always available and where that food is designed to make you want to eat more of it. For millions of people, modern food is simply impossible to resist."
While at the FDA, Prof Kessler was well known for his criticism of the tobacco industry, which he accused of manipulating cigarettes to make them even more addictive.
In a new book, The End of Overeating, he suggests precise combinations of fat, sugar, salt and texture have been used by foods manufacturers to make products "hyper-palatable".
Heinz tomato ketchup and Starbucks white chocolate mocha Frappuccino are cited as examples of the thousands of modern foods that have been engineered to stimulate feelings of pleasure.
"The right combination of tastes triggers a greater number of neurons, getting them to fire more," he said. "The message to eat becomes stronger, motivating the eater to look for even more food.
"Many of us have what's called a 'bliss point' รข the point at which we get the greatest pleasure from sugar, fat or salt.
"As more sugar [and fat or salt] is added, food becomes more pleasurable until we reach the bliss point, after which it becomes too sweet and the pleasure drops off."
Prof Kessler, who ran the FDA from 1990 to 1997 and is now professor of paediatrics, epidemiology and biostatistics at the University of California, added that at the optimum point, food stimulates many people's appetites instead of suppressing it.
Ice cream and chocolate bars are addictive because the mix of ingredients in them activates our "bliss point", according to Professor David Kessler, a leading scientist.
By Ben Leach
Published: 7:00AM BST 29 Jun 2009
Snacks, cereals and ready meals can trigger the brain in the same way as tobacco, according to the former head of America's food standards watchdog.
Professor Kessler, ex-commissioner of the US Food and Drug Administration (FDA), claims that manufacturers have created combinations of fat, sugar and salt that are so tasty many people cannot stop eating them even when full.
Related Articles
Living near fast food restaurants 'increases obesity risk'
Junk food is causing pet obesity epidemic
Obese couple lose 14 stone after 'his and hers' gastric bands fitted
Britain is 'a nation of cocaine-snorting bigots'
The poor are still with us, just fatter
The Mediterranean diet is a myth
He argues that manufacturers are seeking to trigger a "bliss point" when people eat certain products, leaving them hungry for more.
"It is time to stop blaming individuals for being overweight or obese," he said. "The real problem is we have created a world where food is always available and where that food is designed to make you want to eat more of it. For millions of people, modern food is simply impossible to resist."
While at the FDA, Prof Kessler was well known for his criticism of the tobacco industry, which he accused of manipulating cigarettes to make them even more addictive.
In a new book, The End of Overeating, he suggests precise combinations of fat, sugar, salt and texture have been used by foods manufacturers to make products "hyper-palatable".
Heinz tomato ketchup and Starbucks white chocolate mocha Frappuccino are cited as examples of the thousands of modern foods that have been engineered to stimulate feelings of pleasure.
"The right combination of tastes triggers a greater number of neurons, getting them to fire more," he said. "The message to eat becomes stronger, motivating the eater to look for even more food.
"Many of us have what's called a 'bliss point' รข the point at which we get the greatest pleasure from sugar, fat or salt.
"As more sugar [and fat or salt] is added, food becomes more pleasurable until we reach the bliss point, after which it becomes too sweet and the pleasure drops off."
Prof Kessler, who ran the FDA from 1990 to 1997 and is now professor of paediatrics, epidemiology and biostatistics at the University of California, added that at the optimum point, food stimulates many people's appetites instead of suppressing it.
Great Article cow cat!!!!!!!.....
First I didn't know Mud Pie was an ice cream, once I worked for Baskin Robbins part time, I used to decorate the desserts and I made the mud pies. Man they were delish. But they are a no no and Arline is right you shouldn't be eating all this stuff?
All cereals are high carb I believe unless you eat like 1/4 cup and that doesn't fill you up. I eat oatmeal most times and that is hugh also but I choose to eat it or eggs over cereal at $4.00 a box and carbs.
Get the rasin bran which has no rasins Vernon if you have to eat it it will be less sugar/carbs without them.
Breakfast is hard for all diabetics..I think.