• “The trouble with eating Italian food is that five or six days later you’re hungry again.” —George Miller
• Below: Comedian Brian Regan on serving sizes, etc. (worth 4:34)
• “Eighty percent of the flavor comes from your nose, including a set of internal nostrils. When you chew food and hold it in your mouth, the gases that are released go into these nostrils. People who wolf their food are missing some of the flavor.” —Mary Roach, “Gulp: Adventures of the Alimentary Canal”
• "I used to be svelt, but with age I have svelled." —Henry Alford
• “Virtually every adult on the planet consumes too much salt … nearly double the two grams daily recommended … 1.65 million deaths annually … a major cause of high blood pressure … Forty percent of those deaths occurred before the age of 70.” — Tufts University study, Washington Post
• "Obesity rates have more than doubled in adults and children since the 1970’s … More than two-thirds of U.S. adults are overweight or obese … About a quarter of 2-5 year olds and one-third of school-age children (including adolescents) are overweight or obese in the U.S." —Food Research and Action Center (FRAC, anti-hunger non-profit)
• “Mexico overtakes the U.S. as the world’s fattest country, according to the U.N.” —Time 7.22.13
• Know Your Jargon for Fast-Food Trickery:
"1. Pillar Ingredients—Salt, sugar, and fat are the Pillar Ingredients, and the industry strategically combines the three to keep you hooked.
2. Bliss Point—If we crave pillar ingredients so much, why not just crank them up as much as possible? It turns out there is an optimum amount of salt, sugar, or fat the human brain likes best, and it is called the bliss point.
3. Mouthfeel—This is literally the way food feels inside a person’s mouth; junk food industry scientists also adjust factors like crunchiness to produce a mouthfeel that consumer most crave.
4. Flavor Burst—Technologists alter the size and shape of salt crystals, so that they induce a flavor burst that “can basically assault the taste buds into submission.”
5. Vanishing Caloric Density—Underlying all junk-food science is vanishing caloric density, which is the process by which the food melts in your mouth so quickly that the brain is fooled into thinking it is consuming fewer calories than it actually is. The packaged-food scientists want to avoid triggering sensory-specific satiety, the brain mechanism that tells a person to stop eating when it is overwhelmed by flavors." —Michael Moss, “Salt Sugar Fat”