I’m reading a book my trainer recommended that I just have to share. It’s been absolutely revelatory.
After years of knowing that my eating was out of control, but feeling powerless to change, feeling shame for eating in ways I didn’t want to but couldn’t seem to stop, and wondering what was wrong with me that I couldn’t muster the willpower to change, not only did I learn that I’m not alone in this matter, but that there are scientific explanations for my experience and that the food industry is actively capitalizing on this science in its relentless pursuit of profits.
In The End of Overeating: Taking Control of the Insatiable American Appetite, Dr. David Kessler dives into the science behind what he calls “conditioned hypereating,” which seems to be driving much of the American obesity epidemic. I was galvanized by the opening passage, in which I saw my own reflection clearly:
That’s what we thought, too. Perhaps that’s because when we used to cook at home, we always made a big production of it. Used every pot in the cupboard. Layered one dish on top of another until we put away more leftovers than the food we had consumed. My sister used to tell me “every meal doesn’t have to be a gourmet extravaganza.” Still, we tried!
