What the New York Times tells us today, no surprise to those of us who have worked directly with severely obese patients over the years, is that failure overtakes the show participants, too. Those of us in these trenches have known all along that though challenging, weight loss is rarely the rate-limiting problem.
Calories count. But of course, so does the quality of food. The fallacy propagated by a noisome minority is that there is
So, having stuck my landing, I return to such compulsories as: What is this column about? Glad you asked. When I say perception
For those who don't know, that's really what the whole Blue Zones idea is about: a characterization of the lifestyle, behaviors, culture and environment of those populations around the world that live the longest and the best. They have the most vitality and the least chronic disease.
If instead, we treated obesity more like drowning, we would tell the truth about food. We would not market multicolored marshmallows to children as part of a complete breakfast. We would not willfully mislead about the perilous currents in the modern food supply. We would not look on passively as an entire population of non-swimmers started wading in over their heads.
But John Menzies, Ph.D., a University of Edinburgh researcher who studies the neuroscience of hyper-palatable foods argues
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Improving food labels, as planned by the USFDA and much in the news over the past week or so, is a welcome thing. But I do think we have cause to wonder if all the fanfare and media hype are really warranted. When all is said and done, what improvements are in the works, and how much will they really matter?