Chow Fat Quotes

A fat woman was dancing the cha-cha with a cat, and a thunderous chorus was singing the praises of Purina Cat Chow.

Two years of Newtrition investment and research had produced CHOW™. CHOW™ contained spun, plaited, and woven protein molecules, capped and coded, carefully designed to be ignored by even the most ravenous digestive tract enzymes; no-cal sweeteners; mineral oils replacing vegetable oils; fibrous materials, colorings, and flavorings. The end result was a foodstuff almost indistinguishable from any other except for two things. Firstly, the price, which was slightly higher, and secondly the nutritional content, which was roughly equivalent to that of a Sony Walkman. It didn’t matter how much you ate, you lost weight.* Fat people had bought it. Thin people who didn’t want to get fat had bought it. CHOW™ was the ultimate diet food—carefully spun, woven, textured, and pounded to imitate anything, from potatoes to venison, although the chicken sold best. Sable sat back and watched the money roll in. He watched CHOW™ gradually fill the ecological niche that used to be filled by the old, untrademarked food. He followed CHOW™ with SNACKS™—junk food made from real junk. MEALS™ was Sable’s latest brainwave. MEALS™ was CHOW™ with added sugar and fat. The theory was that if you ate enough MEALS™ you would a) get very fat, and b) die of malnutrition.

Coming back, I noticed a knot of marines, many from G Company gathered in excitement on the river bank. Runner rushed up to them with my new field glasses. He had them to his eyes as I came up. I thought he was squinting overhard, and then I saw that he was actually grimacing. I took the glasses from him and focused on the opposite shore where I saw a crocodile eating the fat chow-hound Japanese. I watched in debased fascination, but when the crocodile began to tug at the intestines I recalled my own presence in that very river hardly an hour ago and my knees went weak, and I relinquished the glasses. That night the V re-appeared in the river. Everyone whooped and hollered, no one fired. We knew what it was. It was the crocodile. Three smaller Vs trailed afterward. They kept us awake, crunching. The smell kept us awake, even though we lay with our heads swathed in a blanket, which was how we kept off the mosquitos, the smell overpowered us. Smell. The sense which somehow seems a joke is the one most susceptible to outrage. It will give you no rest. One can close ones eyes to ugliness or shield the ears from sound, but from a powerful smell there is no recourse but flight. And since we could not flee, we could not escape the smell, and we could not sleep.

The following are all foods you should feel welcome to eat freely (unless, of course, you know they bother your stomach): Alliums (Onions, Leeks, Garlic, Scallions): This category of foods, in particular, is an excellent source of prebiotics and can be extremely nourishing to our bugs. If you thought certain foods were lacking in flavor, try sautéing what you think of as that “boring” vegetable or tofu with any member of this family and witness the makeover. Good-quality olive oil, sesame oil, or coconut oil can all help with the transformation of taste. *Beans, Legumes, and Pulses: This family of foods is one of the easiest ways to get a high amount of fiber in a small amount of food. You know how beans make some folks a little gassy? That’s a by-product of our bacterial buddies chowing down on that chili you just consumed for dinner. Don’t get stuck in a bean rut. Seek out your bean aisle or peruse the bulk bin at your local grocery store and see if you can try for three different types of beans each week. Great northern, anyone? Brightly Colored Fruits and Vegetables: Not only do these gems provide fiber, but they are also filled with polyphenols that increase diversity in the gut and offer anti-inflammatory compounds that are essential for disease prevention and healing. Please note that white and brown are colors in this category—hello, cauliflower, daikon radish, and mushrooms! Good fungi are particularly anti-inflammatory, rich in beta-glucans, and a good source of the immune-supportive vitamin D. Remember that variety is key here. Just because broccoli gets a special place in the world of superfoods doesn’t mean that you should eat only broccoli. Branch out: How about trying bok choy, napa cabbage, or an orange pepper? Include a spectrum of color on your plate and make sure that some of these vegetables are periodically eaten raw or lightly steamed, which may have greater benefits to your microbiome. Herbs and Spices: Not only incredibly rich in those anti-inflammatory polyphenols, this category of foods also has natural digestive-aid properties that can help improve the digestibility of certain foods like beans. They can also stimulate the production of bile, an essential part of our body’s mode of breaking down fat. Plus, they add pizzazz to any meal. Nuts, Seeds, and Their Respective Butters: This family of foods provides fiber, and it is also a good source of healthy and anti-inflammatory fats that help keep the digestive tract balanced and nourished. It’s time to step out of that almond rut and seek out new nutty experiences. Walnuts have been shown to confer excellent benefits on the microbiome because of their high omega-3 and polyphenol content. And if you haven’t tasted a buttery hemp seed, also rich in omega-3s and fantastic atop oatmeal, here’s your opportunity. Starchy Vegetables: These hearty vegetables are a great source of fiber and beneficial plant chemicals. When slightly cooled, they are also a source of something called resistant starch, which feeds the bacteria and enables them to create those fantabulous short-chain fatty acids. These include foods like potatoes, winter squash, and root vegetables like parsnips, beets, and rutabaga. When was the last time you munched on rutabaga? This might be your chance! Teas: This can be green, white, or black tea, all of which contain healthy anti-inflammatory compounds that are beneficial for our microbes and overall gut health. It can also be herbal tea, which is an easy way to add overall health-supportive nutrients to our diet without a lot of additional burden on our digestive system. Unprocessed Whole Grains: These are wonderful complex carbohydrates (meaning fiber-filled), which both nourish those gut bugs and have numerous vitamins and minerals that support our health. Branch out and try some new ones like millet, buckwheat, and amaranth. FOODS TO EAT IN MODERATION

FOODS KNOWN TO BE HIGH IN FODMAPS THAT SHOULD THEREFORE BE RESTRICTED* Additives (sweeteners and added fiber): fructo-oligosaccharides, high-fructose corn syrup, honey, inulin, isomalt, mannitol, maltitol, polydextrose, sorbitol, xylitol Cereal and grain foods: bran (from wheat, rye, or barley); bread (from wheat, rye, or barley); breakfast cereals, granolas, and muesli (from wheat, rye, or barley); crackers (from wheat or rye); pasta, including couscous and gnocchi (from wheat); wheat noodles (chow mein, udon, etc.) Drinks: chamomile and fennel tea, chicory-based coffee substitutes, juices made from unsuitable fruits (below) Fruits: apples, apricots, Asian pears, blackberries, boysenberries, cherries, figs, mangoes, nectarines, peaches, pears, persimmons, plums, prunes, tamarillos, watermelon, white peaches Legumes: beans (all kinds, including certain forms of soy, such as textured vegetable protein/TVP), chickpeas, lentils Milk and milk products: custard, ice cream, milk (cow’s, goat’s, and sheep’s, including whole, low-fat, skim, evaporated, and condensed), pudding, soft cheeses, yogurt (cow’s, sheep’s, or goat’s) Nuts: cashews, pistachios Vegetables: artichokes (globe and Jerusalem), asparagus, cauliflower, garlic (and garlic powder in large amounts), leeks, mushrooms, onions (red, white, yellow, and onion powder), scallions (white part), shallots, snow peas, sugar snap peas

At lunch one day in Queens with Bubby, my grandmother, Bea was enthusiastically chowing down on a piece of my chicken. Bubby gently touched her arm to slow her down. “Don’t eat so fast. You’ll eat too much and get fat,” Bubby said. I was horrified. “What the hell, Grandma?” I blurted out. “She’s two years old.

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In the year 2000, a young scientist named Paul Kenny moved from Dublin to San Diego to continue his neuroscientific research. He noticed something pretty quickly. In the main, Americans don’t eat like Irish people. They eat more, and they consume more sugars and fats in particular. Paul was thrown at first, but he soon assimilated—and within two years, he had gained thirty pounds. “I was like—oh my Lord, what is going on?” he told me. He rose to become the chair of the Department of Neuroscience at the Icahn School of Medicine at Mount Sinai in New York, and on the way, he grew curious about something. Did this different American diet change your brain? Once you start to eat in this way—lots of processed, fatty, sugary foods—might it be harder to stop? With his colleagues, he designed an experiment to test this. They raised a group of lab rats, and fed them nothing but pre-prepared rat chow. “It’s healthy. It’s balanced,” Paul said—the lab rat equivalent of what my father grew up eating. When this was all they had, the rats would eat until they were full, and then their natural instincts would kick in, and they would stop. They never became obese. Then he introduced the rats to the hyper-American diet. He bought some cheesecake and Snickers bars, and fried up some bacon. He split the rats into two groups. The first group was given access to the junkiest American food for one hour a day. The second group was given access to it almost all day. Both groups also, at the same time, had access to as much of the healthy rat chow as they wanted. You might call these cages Cheesecake Park—a place where the rats got to eat just like us. Paul watched as the rats sniffed the cheesecake and the Snickers and the bacon, and they began to eat. And eat. And eat. The rats who only had an hour with the cheesecake would “dip their head into it” the moment it arrived “and munch all the way through” until it was totally gone, Paul said. “The head would be slick with cheesecake. They’d gorge themselves,” and emerge “smothered in cheesecake.” The rats who had access to it all the time would eat even more, and they consumed it differently. They would eat some, leave it for a little while, then come back and eat some more. They were frequently topping up with sugar and fat. For both groups, as soon as they had the American diet, they lost interest in the healthy old rat chow. They shunned it. It bored them. The rats who got cheesecake for an hour a day would get just a third of their calories from the rat chow. The rats who had cheesecake all the time got just 5 percent of their calories from ordinary rat chow. They lost their ability to control their eating. Their old instincts, which kept them healthy, stopped working. They simply gorged.

Then, once the rats were extremely fat and had got used to eating the processed food for a few months, Paul did something harsh. He took it all away. He abruptly cut off the supply of junk food, and the rats were left with just the nutritious, healthy rat chow they had been consuming all their lives until recently. Paul was fairly confident about what would happen next. They would eat larger portions of the standard rat chow than before, proving that the junk food had expanded their appetites and made them crave more. This would be a worrying effect, to be sure. But that’s not what happened. What actually took place was more extreme. In the absence of their beloved junk food, the rats refused to eat almost anything. To Paul, they seemed lost and angry. “They basically starved rather than eat this other food. They rejected it. They thought it was horrendous.” It was like they had forgotten what real food was, and no longer recognized it as food at all. “You begin to see this dramatic weight loss. The animals are really starving themselves,” he explained. It was only when they reached the point where if “they didn’t eat it, they’d starve to death, [and] they had no choice” that they returned reluctantly to the nutritious food, eating a little of the old rat chow. So before they were exposed to the new American diet, they had an ability to naturally limit how much they ate, and even though they had an abundance of food, they never became obese. But once they were exposed to it—high sugar and fat, all in a highly processed package—the rats became obsessed, ate far more than they had before, gained a huge amount of weight, and got sick. And after trying it, they had to be starving before they would go back to the way they used to eat.