Food Calories Quotes

Because I’ve got a lot more terms of endearment to use. Honey pie. Sugarplum. Bread pudding." “Why are they all high-calorie foods?

... the food was good solid stuff for a cold morning, all calories and fat and protein and maybe a vitamin crying softly because it was all alone.

A gourmet who thinks of calories is like a tart who looks at her watch.

Very simply, we subsidize high-fructose corn syrup in this country, but not carrots. While the surgeon general is raising alarms over the epidemic of obesity, the president is signing farm bills designed to keep the river of cheap corn flowing, guaranteeing that the cheapest calories in the supermarket will continue to be the unhealthiest.

All worries are less with wine.

books are like confort food without the calories

Sydney: "You can be Jet if you want, but we are not posing as a couple again" Adrian: "Are you sure? Because I've got a lot more terms of endearment to use. Honey pie. Sugarplum. Bread pudding." Sydney: "Why are they all high-calorie foods? And bread pudding isn't really that romantic." Adrian: "Do you want me to call you celery stick instead? It just doesn't inspire the same warm and fuzzy feelings." - The Indigo Spell

I had officially joined the cacophony of sick mother fuckers.

I hadn't been able to trust since the age of four. I was torn between wanting to be cradled and telling the world to go fuck itself, and those were opposite sides of the same coin.

It’s not that I’m not social. I’m social enough. But the tools you guys create actually manufacture unnaturally extreme social needs. No one needs the level of contact you’re purveying. It improves nothing. It’s not nourishing. It’s like snack food. You know how they engineer this food? They scientifically determine precisely how much salt and fat they need to include to keep you eating. You’re not hungry, you don’t need the food, it does nothing for you, but you keep eating these empty calories. This is what you’re pushing. Same thing. Endless empty calories, but the digital-social equivalent. And you calibrate it so it’s equally addictive.

IF you remember every word in this book, your memory will have recorded about two million pieces of information: the order in your brain will have increased by about two million units. However, while you have been reading the book, you will have converted at least a thousand calories of ordered energy, in the form of food, into disordered energy, in the form of heat that you lose to the air around you by convection and sweat. This will increase the disorder of the universe by about twenty million million million million units - or about ten million million million times the increase in order in your brain - and that's if you remember everything in this book.

Hunger gives flavour to the food.

Nothing was a more powerful compass of my mood or a better indication of my self-worth than the number on the scale.

We take a certain sick pride in the fact that we know the caloric and fat content of every possible food on the planet, and have an understandable disdain for nutritionists who attempt to tell us the caloric content of anything, when we are the gods of caloric content and have delusions of nutritional omniscience, when said nutritionist will attempt to explain that the average woman needs a daily diet of 2,000 or more calories when we ourselves have been doing JUST FUCKING FINE on 500.

eat, baby. eat. chew. please. I know it hurts. I know it doesn’t feel good. please. I know your hunger is different than mine. I know it doesn’t taste the same as mine. imagine you could grow up all over again and pinpoint the millisecond that you started counting calories like casualties of war, mourning each one like it had a family. would you? sometimes I wonder that. sometimes I wonder if you would go back and watch yourself reappear and disappear right in front of your own eyes. and I love you so much. I am going to hold your little hand through the night. just please eat. just a little. you wrote a poem once, about a city of walking skeletons. the teacher called home because you told her you wished it could be like that here. let me tell you something about bones, baby. they are not warm or soft. the wind whistles through them like they are holes in a tree. and they break, too. they break right in half. they bruise and splinter like wood. are you hungry? I know. I know how much you hate that question. I will find another way to ask it, someday. please. the voices. I know they are all yelling at you to stretch yourself thinner. l hear them counting, always counting. I wish I had been there when the world made you snap yourself in half. I would have told you that your body is not a war-zone, that, sometimes, it is okay to leave your plate empty.

I prefer cinnamon twists over scones because they’re easier to eat while I’m reading. That’s my main priority when it comes to food. Other people are obsessed with calories, nutritional value, antioxidants. I look at food and wonder: Can I eat that without having to put my book down?

Some people when they see cheese, chocolate or cake they don't think of calories.

Most people don’t know how to lose weight. They try different diets with good intentions and hope. They fail. They try again and fail. Then they often give up and return to eating for satisfaction and fulfillment.  Why have so many failed? They’ve tried cutting out sweets. That helps, but it’s only part of the cause of their weight gain. They’ve tried counting calories. That’s burdensome and, again, only part of the story. They’ve failed because no one has ever told them, in clear, everyday terms, how we all gain and lose weight.

...most guys have about 73 calories of shopping energy, and once these calories are gone, they're gone for the day - if not the week - and can't be regenerated simply by having an Orange Julius at the Food Fair.

Other people are obsessed with calories, nutritional value, antioxidants. I look at food and wonder: Can I eat that without having to put my book down?

Remember, anoretics do eat. We have systems of eating that develop almost unconsciously. By the time we realize we´ve been running our lives with an iron system of numbers and rules, the system has begun to rule us. They are systems of Safe Foods, foods not imbued, or less imbued, with monsters and devils and dangers. These are usually “pure” foods, less likely to taint the soul with such sins as fat, or sugar, or an excess of calories. Consider the advertisements for food, the religious lexicon of eating: “sinfully rich,” intones the silky voice announcer, “indulge yourself,” she says, “guilt-free.” Not complex foods that would send the mind spinning in a tornado of possible pitfalls contained in a given food – a possible miscalculation of calories, a loss of certainty about your control over chaos, your control over self. The horrible possibility that you are taking more than you deserve.

Keep your friends close, your enemies closer, and the junk food as far away as possble.

Fooling the body into thinking it's full on only a thousand calories can be difficult. The trick is to chew the food until it's pretty much liquid. This way, vomiting after burns less

What was once a home she had taken apart one piece at a time, one day...She sold her belongings for money to buy food.  First the luxuries: a small statue, a picture.  Then the items with more utility: a lamp, a kettle.  Clothes left the closet at a rate of a garment a day…she burned everything in the basement first; then everything in the attic.  It lasted weeks, not months.  Though tempted, she left the roof alone.  She stripped the second floor, and the stairs.  She extracted every possible calorie from the kitchen.  she wasn’t working alone, because neighbourhood pirates simultaneously stole anything of value outside: door and window frames, fencing, stucco.  They pillaged her yard.  Breaking in was a boundary her neigbours had not yet crossed.  But the animals had.  Rats and mice and other vermin found the cracks without much effort.  Like her, they sought warmth and scraps of food.  With great reluctance, she roasted the ones she could catch.  She spent her nights fighting off the ones that escaped.

And here is the shocking plot twist: as farmers produced those extra calories, the food industry figured out how to get them into the bodies of people who didn't really want to eat 700 more calories a day.

One consequential change is that people used to get most of their calories at breakfast and midday, with only the evening top-up at suppertime. Now those intakes are almost exactly reversed. Most of us consume the bulk--a sadly appropriate word here--of our calories in the evening and take them to bed with us, a practice that doesn't do any good at all.

You need to be healthy. You don’t need to be thin. You don’t need to be a certain size or shape or look good in a bikini. You need to be able to run without feeling like you’re going to puke. You need to be able to walk up a flight of stairs without getting winded. You need to drink half your body weight in ounces of water every single day. You need to stretch and get good sleep and stop medicating every ache and pain. You need to stop filling your body with garbage like Diet Coke and fast food and lattes that are a million and a half calories. You need to take in fuel for you body that hasn't been processed and fuel for you mind that is positive and encouraging. You need to get up off the sofa or out of the bed and move around. Get out of the fog that you have been living in and see your life for what it is.

Planning complex, beautiful meals and investing one's heart and time in their preparation is the opposite of self-indulgence. Kitchen-based family gatherings are process-oriented, cooperative, and in the best of worlds, nourishing and soulful. A lot of calories get used up before anyone sits down to consume. But more importantly, a lot of talk happens first, news exchanged, secrets revealed across generations, paths cleared with a touch on the arm. I have given and received some of my life's most important hugs with those big oven-mitt potholders on both hands.

You know how we’re thinking about food these days, less in terms of carbs and calories than in terms of color, vivacity, and life force? We can do the same with time. Then it’s no longer about having enough of it but about infusing color and vivacity and life force into every moment. (279)

Books educate and inspire, and they soothe souls -- like comfort food without the calories.

A human on a bicycle is more efficient (in calories expended per pound and per mile) than a train, truck, airplane, boat, automobile, motorcycle, skateboard, canoe, or jet pack. Not only that, bicycling is more efficient than walking, which takes three times as many calories per mile. In fact, pound for pound, a person on a bike can go farther on a calorie of food than a gazelle can running, a salmon swimming, or an eagle flying.

American farmers produced 600 more calories per person per day in 2000 than they did in 1980. But some calories got cheaper than others: Since 1980, the price of sweeteners and added fats (most of them derived, respectively, from subsidized corn and subsidized soybeans), dropped 20 percent, while the price of fresh fruits and vegetables increased by 40 percent.

You may not think you eat a lot of corn and soybeans, but you do: 75 percent of the vegetable oils in your diet come from soy (representing 20 percent of your daily calories) and more than half of the sweeteners you consume come from corn (representing around 10 perecent of daily calories).

There is lovemaking that is bad for a person, just as there is eating that is bad. That boysenberry cream pie from the Thrift-E Mart may appear inviting, may, in fact, cause all nine hundred taste buds to carol from the tongue, but in the end, the sugars, the additives, the empty calories clog arteries, disrupt cells, generate fat, and rot teeth. Even potentially nourishing foods can be improperly prepared. There are wrong combinations and improper preparations in sex as well. Yes, one must prepare for a fuck--the way an enlightened priest prepares to celebrate mass, the way a great matador prepares for the ring: with intensification, with purification, with a conscious summoning of sacred power. And even that won't work if the ingredients are poorly matched: oysters are delectable, so are strawberries, but mashed together ... (?!) Every nutritious sexual recipe calls for at least a pinch of love, and the fucks that rate four-star rankings from both gourmets and health-food nuts use cupfuls. Not that sex should be regarded as therapeutic or to be taken for medicinal purposes--only a dullard would hang such a millstone around the nibbled neck of a lay--but to approach sex carelessly, shallowly, with detachment and without warmth is to dine night after night in erotic greasy spoons. In time, one's palate will become insensitive, one will suffer (without knowing it) emotional malnutrition, the skin of the soul will fester with scurvy, the teeth of the heart will decay. Neither duration nor proclamation of commitment is necessarily the measure--there are ephemeral explosions of passion between strangers that make more erotic sense than lengthy marriages, there are one-night stands in Jersey City more glorious than six-months affairs in Paris--but finally there is a commitment, however brief; a purity, however threatened; a vulnerability, however concealed; a generosity of spirit, however marbled with need; and honest caring, however singled by lust, that must be present if couplings are to be salubrious and not slow poison.

Well, Kessa, I am glad to see that you're taking your body seriously. I shudder when I see the girls leaving class and heading for the nearest hamburger, coke, and French fry station.The thought of them pouring all those dead calories into themselves makes me want to cry. You'd think after a rigorous dance class they'd have more respect for their bodies.

...the reward centers of the brain--where the pleasure of those high-calorie foods registers--also respond to other substances that bring about pleasure....But those reward centers also respond to other gratifying things, like watching a sunset or experiencing a loving touch...So while you may not be able to change the wiring in your brain, you can "feed" those reward centers other pleasures...Biology isn't destiny when you have effective strategies...

But more important, they’ll be cooked. When you cook food, the proteins break down, and the food becomes easier to digest. I’ll get more calories out of it, and I need every calorie I can get my hands on.

The reason is that you eat too many foods that are high in "calories," which are little units that measure how good a particular food tastes. Fudge, for example, has a great many calories, whereas celery, which is not really a food at all but a member of the plywood family, provided by Mother Nature so that mankind would have a way to get onion dip into his mouth at parties, has none.

Speaking biologically, fruit in a slightly shriveled state is holding its respiration and energy consumption down to the lowest possible level. It is like a person in meditation: his metabolism, respiration, and calorie consumption reach an extremely low level. Even if he fasts, the energy within the body will be conserved. In the same way, when mandarin oranges grow wrinkled, when fruit shrivels, when vegetables wilt, they are in the state that will preserve their food value for the longest possible time.

You’re a survivor. Voron put you on the edge of that cliff again and again until he conditioned you to claw onto life. You’ll do whatever you have to do to survive, and I’m your only chance of getting out. At first you’ll balk, but with every passing hour my offer will look better and better. You’ll convince yourself that dying will accomplish nothing and you should at least go out with a bang. You’ll tell yourself that you’re accepting my offer just so you can stick that broken sword into my chest and feel it cut through my heart. Even if you die afterward, the fact that I’ll stop breathing makes your death mean something. So you’ll call me. And you’ll try to kill me. Except you’ve gone three days without food, and that body . . .” He tilted his head and looked me over slowly. “That body burns through calories like fire goes through gasoline. You’re running out of reserves. I can put you down with one hit.” “You’re right about the sword. You broke mine. I owe you one.” He tapped his naked chest over his heart. “This is the spot. Give it a shot, Kate. Let’s see what happens.

Plant- and animal-based foods are hugely different in terms of their nutrient contents, and watching what foods you consume is far more important than obsessing over calorie-counting without respect to where those calories come from.

When Suzie introduced Helen, she told the audience that one of the best things about books is that they are an interactive art form: that while the author may describe in some detail how a character looks, it is the reader's imagination that completes the image, making it his or her own. "That's why we so often don't like movies made from books, right?" Suzie said. "We don't like someone else's interpretation of what we see so clearly." She talked, too, about how books educate and inspire, and how they soothe the soul-"like comfort food without the calories," she said. She talked about the tactile joys of reading, the feel of a page beneath one's fingers; the elegance of typeface on a page. She talked about how people complain that they don't have time to read, and reminded them that if they gave up half an hour of television a day in favor of reading, they could finish twenty-five books a year. "Books don't take time away from us," she said. "They give it back. In this age of abstraction, of multitasking, of speed for speed's sake, they reintroduce us to the elegance-and the relief!-of real, tick-tock time.

The point to keep in mind is that you don't lose fat because you cut calories; you lose fat because you cut out the foods that make you fat-the carbohydrates.

God grant me the serenity to accept the things I can not change. The courage to change the things I can. And the wisdom to know the difference. I still didn't know the difference.

Most raw fooders don't embrace fruit, instead they embarrass it. by stripping the avocado down to fats and proteins, they paint a portrait that is most uncomely, unflattering and entirely dishonest. By reducing a banana to 100 calories, in the most ugliest of fashions, they attempt to quantify the unquantifiable. By converting a fruit salad to a plate of LFHCs, they degrade and insult the innocence and beauty of fruit.

I was taught how to count calories, have boundaries with and say "no" to food as a young girl, before I learned about the importance of having boundaries and saying "no" to other people. What do you think that taught me about being a woman in this world?

Since the foods Americans consume are so calorie-rich, we have all been trying to diet by eating smaller portions of low-nutrient foods. We not only have to suffer hunger but also wind up with perverted cravings because we are nutrient-deficient to boot.

While 45 percent of the land on earth is used to raise animals and food to feed them, it is estimated that only 5 percent is used to grow plant-based foods consumed directly by humans. This 5 percent, though, supplies 80 percent of the calories consumed by humans.15

Grains are a starvation food – they provide cheap calories without the vital nutrients of meats, fruits, and vegetables.

The calories in natural, unprocessed, real foods are more than just calories. They’re full of more magic than a Disney Princess convention.

The Decision ...I wiped my hands on my pinafore now sullied and stained not crisp or pressed as it had been before...

Sugar has 4000 food-calories per kilogram. One food-calorie is 4184 Joules. Sugar in zero-g will float and the grains will separate, maximizing surface area. In a pure-oxygen environment, 16.7 million joules will be released for every kilogram of sugar used, releasing the explosive force of eight sticks of dynamite. Such is the nature of combustion in pure oxygen.

At least he took the rest of the food I brought him. A growing boy fighting his insane father to the death has to keep the calorie count up there. Fighting to the death is sweaty work.

[T]he salient question is whether the increasing awareness of [heart] disease beginning in the 1920s coincided with the budding of an epidemic or simply better technology for diagnosis.

Too often, poverty and deprivation get covered as events. That is, when some disaster strikes, when people die. Yet, poverty is about much more than starvation deaths or near famine conditions. It is the sum total of a multiplicity of factors. The weightage of some of these varies from region to region, society to society, culture to culture. But at the core is a fairly compact number of factors. They include not just income and calorie intake. Land, health, education, literacy, infant mortality rates and life expectancy are also some of them. Debt, assets, irrigation, drinking water, sanitation and jobs count too. You can have the mandatory 2,400 or 2,100 calories a day and yet be very poor. India’s problems differ from those of a Somalia or Ethiopia in crisis. Hunger—again just one aspect of poverty—is far more complex here. It is more low level, less visible and does not make for the dramatic television footage that a Somalia and Ethiopia do. That makes covering the process more challenging—and more important. Many who do not starve receive very inadequate nutrition. Children getting less food than they need can look quite normal. Yet poor nutrition can impair both mental and physical growth and they can suffer its debilitating impact all their lives. A person lacking minimal access to health at critical moments can face destruction almost as surely as one in hunger.

He felt an appetite for once, one that it'd take more than a drink or two to satisfy. He strolled along for breakfast at Harga's House of Ribs, the habit of years, and got another unpleasant surprise. Normally the only decoration in there was in Sham Harga's vest and the food was good solid stuff on a cold morning, all calories and fat and protein and maybe a vitamin crying softly because it was all alone.

The great anxious focus on the minutiae of appetite—on calories and portion size and what's going into the body versus what's being expended, on shoes and hair and abs of steel—keeps the larger, more fearsome questions of desire blurred and out of focus. American women spend approximately $1 million every hour on cosmetics. This may or may not say something about female vanity, but it certainly says something about female energy, where it is and is not focused. Easier to worry about the body than the soul, easier to fit the self into the narrow slots of identity our culture offers to women than to create one...that allows for the expression of all passions, the satisfaction of all appetites. The great preoccupation with things like food and shopping and appearance, in turn, is less of a genuine focus on hunger—indulging it, understanding it, making decisions about it—than it is a monumental distraction from hunger.

Starvation was the first indication of my self-discipline. I was devoted to anorexia. I went the distance of memorizing the calorie content within every bite of food while calculating the exact amount of exercise I needed to burn double my consumption. I was luckily young enough to mask my excessive exercise with juvenile hyperactivity. Nobody thought twice about the fact that I was constantly rollerblading, biking, and running for hours in stifling summer humidity. I learned to cut my food into tiny bites and move it around my plate. I read that standing burned more calories than sitting, so I refused to watch television without doing crunches, leg lifts, or at least walking in place. When socially forced to soldier through a movie, I tapped my foot in desperation to knock out about seventy-five extra calories. From age eleven to twelve, I dropped forty pounds and halted the one period I’d had.

The dieter will fail as long as he hates low-calorie food. The would-be athlete will fail as long as he hates exertion. The tightwad wannabe will fail as long as he views frugality as a lifestyle he has to endure, or was forced into by circumstance.

Advising the average person to not concern herself with calories but instead to pay attention to hunger triggers and eating foods rick in nutrients--well, it's a wonderful concept. I also love the thought of unicorns jumping over cotton candy rainbows. I'm even considering taking up basketball to see if it makes me taller. Come on already! Suggesting that someone who struggles with his weight does not need to think about calories is as risky as suggesting you not look at price tags the next time you're in the market for a car.

In a modern twist to the classic overeating experiments, Feltham decided that he would eat 5794 calories per day and document his weight gain. But the diet he chose was not a random 5794 calories. He followed a low-carbohydrate, high-fat diet of natural foods for twenty-one days. Feltham believed, based on clinical experience, that refined carbohydrates, not total calories, caused weight gain. The macronutrient breakdown of his diet was 10 percent carbohydrate, 53 percent fat and 37 percent protein. Standard calorie calculations predicted a weight gain of about 16 pounds (7.3 kilograms). Actual weight gain, however, was only about 2.8 pounds (1.3 kilograms). Even more interesting, he dropped more than 1 inch (2.5 centimeters) from his waist measurement. He gained weight, but it was lean mass.

But humans have a built-in weakness for fats and sugar. We evolved in lean environments where it was a big plus for survival to gorge on calorie-dense foods whenever we found them. Whether or not they understand the biology, food marketers know the weakness and have exploited it without mercy. Obesity is generally viewed as a failure of personal resolve, with no acknowledgement of the genuine conspiracy in this historical scheme. People actually did sit in strategy meetings discussing ways to get all those surplus calories into people who neither needed nor wished to consume them. Children have been targeted especially; food companies spend over $10 billion a year selling food brands to kids, and it isn't broccoli they're pushing. Overweight children are a demographic in many ways similar to minors addicted to cigarettes, with one notable exception: their parents are usually their suppliers. We all subsidize the cheap calories with our tax dollars, the strategists make fortunes, and the overweight consumers get blamed for the violation. The perfect crime.

When my generation of women walked away from the kitchen we were escorted down that path by a profiteering industry that knew a tired, vulnerable marketing target when they saw it. "Hey, ladies," it said to us, "go ahead, get liberated. We'll take care of dinner." They threw open the door and we walked into a nutritional crisis and genuinely toxic food supply. If you think toxic is an exaggeration, read the package directions for handling raw chicken from a CAFO. We came a long way, baby, into bad eating habits and collaterally impaired family dynamics. No matter what else we do or believe, food remains at the center of every culture. Ours now runs on empty calories.

If the things we eat have been processed—manipulated, broken apart, adulterated, with most of the fiber (and nutrients) thrown away—then we end up consuming something that’s food, technically speaking, but lacks many of the health benefits that eating is supposed to bring us. We get calories—which we need to survive, of course—but little else. None of the nutrition. As Dr. Fuhrman puts it, we end up mechanically full but nutritionally starved. If we do that often enough, we will absolutely harm ourselves at the cellular level. Over time, that may bring about some chronic condition.

From then on, my computer monitored my vital signs and kept track of exactly how many calories I burned during the course of each day. If I didn’t meet my daily exercise requirements, the system prevented me from logging into my OASIS account. This meant that I couldn’t go to work, continue my quest, or, in effect, live my life. Once the lockout was engaged, you couldn’t disable it for two months. And the software was bound to my OASIS account, so I couldn’t just buy a new computer or go rent a booth in some public OASIS café. If I wanted to log in, I had no choice but to exercise first. This proved to be the only motivation I needed. The lockout software also monitored my dietary intake. Each day I was allowed to select meals from a preset menu of healthy, low-calorie foods. The software would order the food for me online and it would be delivered to my door. Since I never left my apartment, it was easy for the program to keep track of everything I ate. If I ordered additional food on my own, it would increase the amount of exercise I had to do each day, to offset my additional calorie intake. This was some sadistic software. But it worked. The pounds began to melt off, and after a few months, I was in near-perfect health. For the first time in my life I had a flat stomach, and muscles. I also had twice the energy, and I got sick a lot less frequently. When the two months ended and I was finally given the option to disable the fitness lockout, I decided to keep it in place. Now, exercising was a part of my daily ritual.

A typical forager 30,000 years ago had access to only one type of sweet food – ripe fruit. If a Stone Age woman came across a tree groaning with figs, the most sensible thing to do was to eat as many of them as she could on the spot, before the local baboon band picked the tree bare. The instinct to gorge on high-calorie food was hard-wired into our genes. Today we may be living in high-rise apartments with over-stuffed refrigerators, but our DNA still thinks we are in the savannah. That’s what makes some of us spoon down an entire tub of Ben & Jerry’s when we find one in the freezer and wash it down with a jumbo Coke.

By selecting and growing those few species of plants and animals that we can eat, so that they constitute 90 percent rather than 0.1 percent of the biomass on an acre of land, we obtain far more edible calories per acre. As a result, one acre can feed many more herders and farmers—typically, 10 to 100 times more—than hunter-gatherers. That strength of brute numbers was the first of many military advantages that food-producing tribes gained over hunter-gatherer tribes.

Even more than I hate commodifying myself, I hate men judging me as a commodity. For thousands of years, women have been throughout their lives reduced to their worth as sexual objects (slash domestic workers). We learn very early on to go to great lengths to increase our sexual value in the eyes of men, without even realizing that’s why we’re (for example) agonizing over whether our one snack for the day should be a pear or a seventy-calorie sugar-free yogurt. For years—much of my childhood and early twenties—I spent the largest portion of my conscious thought on food and how much I hated and was terrified of my body. It has taken a lot of work to divorce my view of my body and my feelings of romantic worthiness from outside sources. I’m afraid apps would undermine that effort.

Too often, our current model of obesity assumes that there is only one single true cause, and that all others are pretenders to the throne. Endless debates ensue. Too many calories cause obesity. No, too many carbohydrates. No, too much saturated fat. No, too much red meat. No, too much processed foods. No, too much high fat dairy. No, too much wheat. No, too much sugar. No, too much highly palatable foods. No, too much eating out. It goes on and on. They are all partially correct.

Yield 1 main course Prep time approximately 2 minutes Processing time approximately 10 minutes Calorie Burn 172 Calories 105 Net-Calories -67 Ingredients: Olive oil cooking spray Pinch of red pepper flakes, plus more as desired ½ head cauliflower, grated on the small holes of box grater to the size of rice (about 1 cup) Kosher salt

It is not as if farming brought a great improvement in living standards either. A typical hunter-gatherer enjoyed a more varied diet and consumed more protein and calories than settled people, and took in five times as much vitamin C as the average person today. Even in the bitterest depths of the ice ages, we now know, nomadic people ate surprisingly well—and surprisingly healthily. Settled people, by contrast, became reliant on a much smaller range of foods, which all but ensured dietary insufficiencies.

Like many women who've dieted on and off for years, I was scared to stop counting Weight Watchers points or calories or fat grams or whatever I was counting at any given moment, afraid that if I stopped restraining myself, my hunger would be insatiable. I had to learn to trust my own appetite, and man, was that scary. I mean, if there were no rules, what would stop me from just eating and eating and eating until I weighed five hundred pounds? How would I know when to stop eating the foods I loved if there was no one to tell me to stop?

Every other food we eat lies between these two foods. Junk food such as chips, candy bars, desserts, and even energy bars, for example, have about 2,000 calories per pound. Processed grains like breads and crackers have about 1,500, while unprocessed grains like cooked rice and oats have 500. Tubers, fruits, and vegetables have about 400, 300, and 120, respectively.

…Sugar has become an ingredient avoidable in prepared and packaged foods only by concerted and determined effort, effectively ubiquitous. Not just in the obvious sweet foods (candy bars, cookies, ice creams, chocolates, sodas, juices, sports and energy drinks, sweetened iced tea, jams, jellies, and breakfast cereals both cold and hot), but also in peanut butter, salad dressings, ketchup, BBQ sauces, canned soups, cold cuts, luncheon meats, bacon, hot dogs, pretzels, chips, roasted peanuts, spaghetti sauces, canned tomatoes, and breads. From the 1980's onward manufacturers of products advertised as uniquely healthy because they were low in fat…not to mention gluten free, no MSG, and zero grams trans fat per serving, took to replacing those fat calories with sugar to make them equally…palatable and often disguising the sugar under one or more of the fifty plus names, by which the fructose-glucose combination of sugar and high-fructose corn syrup might be found. Fat was removed from candy bars sugar added, or at least kept, so that they became health food bars. Fat was removed from yogurts and sugars added and these became heart healthy snacks, breakfasts, and lunches.

In the savannahs and forests they inhabited, high-calorie sweets were extremely rare and food in general was in short supply. A typical forager 30,000 years ago had access to only one type of sweet food – ripe fruit. If a Stone Age woman came across a tree groaning with figs, the most sensible thing to do was to eat as many of them as she could on the spot, before the local baboon band picked the tree bare. The instinct to gorge on high-calorie food was hard-wired into our genes. Today we may be living in high-rise apartments with over-stuffed refrigerators, but our DNA still thinks we are in the savannah. That’s what makes some of us spoon down an entire tub of Ben & Jerry’s when we find one in the freezer and wash it down with a jumbo Coke. This ‘gorging gene’ theory is widely accepted.

Eating in our time has gotten complicated — needlessly so, in my opinion. I will get to the “needlessly” part in a moment, but consider first the complexity that now attends this most basic of creaturely activities. Most of us have come to rely on experts of one kind or another to tell us how to eat — doctors and diet books, media accounts of the latest findings in nutritional science, government advisories and food pyramids, the proliferating health claims on food packages. We may not always heed these experts’ advice, but their voices are in our heads every time we order from a menu or wheel down the aisle in the supermarket. Also in our heads today resides an astonishing amount of biochemistry. How odd is it that everybody now has at least a passing acquaintance with words like “antioxidant,” “saturated fat,” “omega-3 fatty acids,” “carbohydrates,” “polyphenols,” “folic acid,” “gluten,” and “probiotics”? It’s gotten to the point where we don’t see foods anymore but instead look right through them to the nutrients (good and bad) they contain, and of course to the calories — all these invisible qualities in our food that, properly understood, supposedly hold the secret to eating well.

The least filling food was croissants, while the most filling was plain white potatoes. The USDA reports that a small croissant and a medium potato both have about 170 calories. This study suggests you’d have to eat about seven croissants, 1,190 calories, to experience the same fullness you’d get from a single potato. The key quality that made a food filling: how heavy its 240-calorie serving size was.

I'd wondered about the phrase "Hungry Ghost" when Mark first wrote that poem. What did he mean by it? How could ghosts be hungry? But it made perfect sense to me now: The longing for the food you could no longer eat The memory of of having a body. People were constantly giving ghosts food, offerings of persimmons and oranges, pan de muerto on the Day of the Dead; even Halloween was about nothing so much as candy. What the Dead wanted, above all else, was to eat, to cram their mouths full, to feel the calories flood their bloodstream, to be part of it again: life. Bloody, squirming, pulsing, hungry life.

There are 3,500 calories in a pound of stored body fat. In theory, if you create a 3,500-calorie deficit per week through diet, exercise, or a combination of both, you will lose one pound (assuming you lose 100 percent body fat). If you create a 7,000-calorie deficit in a week, you will lose two pounds. You can create the calorie deficit by reducing food, increasing exercise, or preferably a combination of both.

you remember every word in this book, your memory will have recorded about two million pieces of information: the order in your brain will have increased by about two million units. However, while you have been reading the book, you will have converted at least a thousand calories of ordered energy, in the form of food, into disordered energy, in the form of heat that you lose to the air around you by convection and sweat.

Everyone was always hungry. The poorer you were, the hungrier you were, and with the hunger came weakness and irritability. It became difficult to think clearly and you needed to think clearly to work out how to survive the next day, how to get food. You were sure you could still work if you could find work, and you could look for it if only you could eat. But how were you going to get food, for yourself, for your children, for your wife or husband, for your parents? There were simply too many people within those walls for the calories that were let in. How were you to get food when there just wasn't enough of it? What were you going to have to do? With hunger of this severity came fatigue, a weakness that transcended tiredness and permeated your sinews and bones. As your limbs got ever lighter, they felt progressively heavier with each new day.

key reason why we are chronically consuming far too much food energy is because of the wide accessibility of ultra-processed, industrially manufactured foods, which impair our body’s self-regulatory satiety mechanisms and directly trigger hunger and cravings. These ultra-processed industrial foods are chemically engineered to be addictive and make up nearly 70 percent of calories that people in the United States consume today.

You have a choice. You can continue eating the foods manufacturers want you to buy that are making you unhealthy. Or you can return to eating the foods God provided for you, already magnificently packaged in their own skins, rinds, pods and shells. Foods that contain all the human-appropriate vitamins and minerals you need, and the right proportion of sugar, fat, salt and calories. Will you listen to God, or will you continue listening to the marketing and advertising gurus whose agenda has nothing to do with your health?Cukierkorn, Rabbi Celso; Collins, Susan Ford (2012-10-11). The Miracle Diet: Lose Weight, Gain Health... 10 Diet Skills (p. 103).

A study published in the Proceedings of the National Academy of Sciences found that restricting calories by 30 percent significantly increased life span in monkeys.27 The experimental diet, while still providing adequate nourishment, slowed monkeys’ metabolism and reduced their body temperatures, changes similar to those in the long-lived thin mice. Decreased levels of triglycerides and increased HDL (the good) cholesterol were also observed. Studies over the years, on many different species of animals, have confirmed that those animals that were fed less lived longest. In fact, allowing an animal to eat as much food as it desires can reduce its life span by as much as one-half.

Weight Watchers points is a beautiful system for someone who is absentminded about food. They aren’t the greatest for someone who has had eating disorders all her life. The world became numbers to me and I was doing more math than I ever had before. I got off Weight Watchers and went back to just counting calories. The world became different kinds of numbers, the old, familiar kind. This is how I eat now. The world is still numbers, but it is algebra, not calculus.

The industrialized Order hasn’t simply enabled us to increase the total calories grown by a factor of seven since 1945; it has enabled vast swaths of the planet to have large populations when geography alone wouldn’t previously support them. Populations in North Africa are up by over a factor of five since 1950, Iran over six, while Saudi Arabia and Yemen have increased by over a factor of ten. Bulk food shipments originating a continent (or more) away are now a commonality.

Adults who could digest raw milk had an excellent source of food on the hoof. Cattle could go on turning grass into milk for years before they were slaughtered for beef. It has been proposed that lactase persistence was the genetic edge that allowed the dairy pastoralist Indo-Europeans to spread. Dairy farming produces five times as many calories per acre as raising cattle for slaughter.61 The protein and calcium of milk certainly build bones. Prehistoric dairy farmers tended to be taller than other farmers.62

In 1978, the typical teenage boy in the United States drank about seven ounces of soda every day; today he drinks nearly three times that amount, deriving 9 percent of his daily caloric intake from soft drinks. Soda consumption among teenaged girls has doubled within the same period, reaching an average of twelve ounces a day. A significant number of teenage boys are now drinking five or more cans of soda every day. Each can contains the equivalent of about ten teaspoons of sugar. Coke, Pepsi, Mountain Dew, and Dr Pepper also contain caffeine. These sodas provide empty calories and have replaced far more nutritious beverages in the American diet. Excessive soda consumption in childhood can lead to calcium deficiencies and a greater likelihood of bone fractures. Twenty years ago, teenage boys in the United States drank twice as much milk as soda; now they drink twice as much soda as milk. Soft-drink consumption has also become commonplace among American toddlers. About one-fifth of the nation’s one- and two-year-olds now drink soda.

Culture alone cannot explain the phenomena of such high rates of eating disorders. Eating disorders are complex, but what they all seem to have in common is the ability to distract women from the memories, sensations, and experience of the sexual abuse through starving, bingeing, purging, or exercising. They keep the focus on food, body image, weight, fat, calories, diets, miles, and other factors that women focus on during the course of an eating disorder. These disorders also have the ability to numb a woman from the overwhelming emotions resulting from the sexual abuse — especially loss of control, terror, and shame about her body. Women often have a combination of eating disorders in in their history. Some women are anorexic during one period of their life, bulimic during another, and compulsive eaters at yet another stage.

Seasonality (eating the best at its peak) and seasoning (the art of choosing and combining flavors to complement food) are vital for fighting off the food lover’s worst enemy: not calories, but boredom. Eat the same thing in the same way time and again, and you’ll need more just to achieve the same pleasure. (Think of it as “taste tolerance.”) Have just one taste experience as your dinner (the big bowl of pasta, a big piece of meat), and you are bound to eat too much, as you seek satisfaction from volume instead of the interplay of flavor and texture that comes from a well thought out meal.

Pear and Arugula Salad Although it sounds like a weird combination at first, this salad is delicious. It combines the pears with arugula and walnuts and the final result is rich and filling.   Time: 20 minutes Servings: 4   Ingredients: ·       1 pound arugula ·       2 pears, sliced ·       ½ lemon, juiced ·       1 teaspoon honey ·       1 teaspoon apple cider vinegar ·       1 tablespoon Dijon mustard ·       Salt and pepper to taste ·       ¼ cup walnuts, chopped   Directions: 1     Place the arugula on a platter. Arrange the pear slices over the arugula. 2     In a small glass jar, mix the lemon juice, honey, vinegar and mustard. Add salt and pepper to taste and cover the jar with a lid. 3     Shake well then drizzle the dressing over the salad. 4     Top with walnuts and serve immediately.   Nutritional information per serving Calories: 145 Fat: 5.7g Protein: 5.4g Carbohydrates: 22.8g

Across from me at the kitchen table, my mother smiles over red wine that she drinks out of a measuring glass. She says she doesn’t deprive herself, but I’ve learned to find nuance in every movement of her fork. In every crinkle in her brow as she offers me the uneaten pieces on her plate. I’ve realized she only eats dinner when I suggest it. I wonder what she does when I’m not there to do so. Maybe this is why my house feels bigger each time I return; it’s proportional. As she shrinks the space around her seems increasingly vast. She wanes while my father waxes. His stomach has grown round with wine, late nights, oysters, poetry. A new girlfriend who was overweight as a teenager, but my dad reports that now she’s “crazy about fruit." It was the same with his parents; as my grandmother became frail and angular her husband swelled to red round cheeks, rotund stomach and I wonder if my lineage is one of women shrinking making space for the entrance of men into their lives not knowing how to fill it back up once they leave. I have been taught accommodation. My brother never thinks before he speaks. I have been taught to filter. “How can anyone have a relationship to food?" He asks, laughing, as I eat the black bean soup I chose for its lack of carbs. I want to tell say: we come from difference, Jonas, you have been taught to grow out I have been taught to grow in you learned from our father how to emit, how to produce, to roll each thought off your tongue with confidence, you used to lose your voice every other week from shouting so much I learned to absorb I took lessons from our mother in creating space around myself I learned to read the knots in her forehead while the guys went out for oysters and I never meant to replicate her, but spend enough time sitting across from someone and you pick up their habits that’s why women in my family have been shrinking for decades. We all learned it from each other, the way each generation taught the next how to knit weaving silence in between the threads which I can still feel as I walk through this ever-growing house, skin itching, picking up all the habits my mother has unwittingly dropped like bits of crumpled paper from her pocket on her countless trips from bedroom to kitchen to bedroom again, Nights I hear her creep down to eat plain yogurt in the dark, a fugitive stealing calories to which she does not feel entitled. Deciding how many bites is too many How much space she deserves to occupy. Watching the struggle I either mimic or hate her, And I don’t want to do either anymore but the burden of this house has followed me across the country I asked five questions in genetics class today and all of them started with the word “sorry". I don’t know the requirements for the sociology major because I spent the entire meeting deciding whether or not I could have another piece of pizza a circular obsession I never wanted but inheritance is accidental still staring at me with wine-stained lips from across the kitchen table.

Hi, Billy. Gretchen.” Again, I feel the strength and tenderness of his touch, and it sends chills throughout my body. I shiver slightly with thoughts of him touching me, and I look down concealing my desire. “Are you cold? Eat some of that. It’ll warm you up; I promise. It’s good for your metabolism also. It’s a thermogenic— it heats up your body from the inside, helping it to metabolism fat, and burn more calories.” “I can eat food to burn fat? Is there anything sweet that does that?” “Ha-ha,” he says, being serious. “Sugar is the Devil, Miss Gretchen Lane. You’re going to learn that with me as your trainer.” “Yeah,

Since the 1970s, we have successfully increased our fruits and vegetables by 17 percent, our grains by 29 percent, and reduced the amount of fat we eat from 43 percent to 33 percent of calories or less. The share of those fats that are saturated has also declined, according to the government’s own data. (In these years, Americans also began exercising more.) Cutting back on fat has clearly meant eating more carbohydrates such as grains, rice, pasta, and fruit. A breakfast without eggs and bacon, for instance, is usually one of cereal or oatmeal; low-fat yogurt, a common breakfast choice, is higher in carbohydrates than the whole-fat version, because removing fat from foods nearly always requires adding carbohydrate-based “fat replacers” to make up for lost texture.

Total available Calories divided by Population equals Artistic-Technological Style. When the ratio Calories-to-Population is large—say, five thousand or more, five thousand daily calories for every living person—then the Artistic-Technological Style is big. People carve Mount Rushmore; they build great foundries; they manufacture enormous automobiles to carry one housewife half a mile for the purchase of one lipstick. Life is coarse and rich where C:P is large. At the other extreme, where C:P is too small, life does not exist at all. It has starved out. Experimentally, add little increments to C:P and it will be some time before the right-hand side of the equation becomes significant. But at last, in the 1,000 to 1,500 calorie range, Artistic-Technological Style firmly appears in self-perpetuating form. C:P in that range produces the small arts, the appreciations, the peaceful arrangements of necessities into subtle relationships of traditionally agreed-upon virtue. Think of Japan, locked into its Shogunate prison, with a hungry population scrabbling food out of mountainsides and beauty out of arrangements of lichens. The small, inexpensive sub-sub-arts are characteristic of the 1,000 to 1,500 calorie range.

key to health and happiness. Living in the twenty-first-century American culture seems to promote an unbalanced life: too much work and not enough play, excessive calories and not enough natural fresh foods, too much stress and not enough fun, and too much TV and too little exercise, too much rushing around—insufficient restful sleep, too much materialism and too little spirituality. As Dr. Phil would ask, “Is it work in’ for ya?” We can tell you that it doesn’t work for us. One of the best ways to avoid getting swept away in the tide of the often self-defeating modern lifestyle is to live by the mantra: “Good Things First.” Get in the habit of prioritizing the things that will make your life better in the long run: exercise, eating breakfast each morning, good food and healthy beverages, time to play, plenty

This is the science behind how UPF affects the human body: • The destruction of the food matrix by physical, chemical and thermal processing means that UPF is, in general, soft. This means you eat it fast, which means you eat far more calories per minute and don’t feel full until long after you’ve finished. It also potentially reduces facial bone size and bone density, leading to dental problems. • UPF typically has a very high calorie density because it’s dry, and high in fat and sugar and low in fibre, so you get more calories per mouthful. • It displaces diverse whole foods from the diet, especially among low-income groups. And UPF itself is often micronutrient-deficient, which may also contribute to excess consumption. • The mismatch between the taste signals from the mouth and the nutrition content in some UPF alters metabolism and appetite in ways that we are only beginning to understand, but that seem to drive excess consumption. • UPF is addictive, meaning that for some people binges are unavoidable. • The emulsifiers, preservatives, modified starches and other additives damage the microbiome, which could allow inflammatory bacteria to flourish and cause the gut to leak. • The convenience, price and marketing of UPF urge us to eat constantly and without thought, which leads to more snacking, less chewing, faster eating, increased consumption and tooth decay. • The additives and physical processing mean that UPF affects our satiety system directly. Other additives may affect brain and endocrine function, and plastics from the packaging might affect fertility. • The production methods used to make UPF require expensive subsidy and drive environmental destruction, carbon emissions and plastic pollution, which harm us all.

HOW TO THINK ABOUT … EATING Avoid distractions during meals and pay attention to the food you are consuming. Try to cultivate strong memories of the experience, which will help you to feel and stay sated. If you are trying to cut down on snacks, remind yourself what you ate for your last meal. You may find that recollection helps to curb hunger pangs. Be aware of food descriptions that create a sense of deprivation. Even if you are looking for low-calorie meals, try to find products that evoke a feeling of indulgence. When dieting, pay particular attention to flavor, texture, and presentation—anything that will heighten your enjoyment of the food and leave you feeling more satisfied afterward. Avoid sweetened drinks—it is hard for the body to adapt its energy regulation to their high calorie content. Enjoy the anticipation of food—this will prime your digestive response and help you to feel more satisfied afterward. Don’t feel guilty about the occasional treat, but instead relish the moment of pleasure.

In just two years, CSAS ignited the flame Grandmother lit years before. Carl would never succeed in his attempts to extinguish it. But his parental authority was able to keep it dormant and unthreatening for several years. At Ooltewah High School, I was like a lion forced into captivity after a liberating romp in the jungle. Nothing challenged me. Nothing motivated me. Nothing moved me. My claustrophobia itched to the point where clawing at my own skin seemed to be my only method of relief. With no social outlets and no intellectual nourishment, I caved into self-destruction. My bulimia amplified from throwing up obligatory family dinners to driving to grocery stores, Dollar Generals, and gas stations, shoving junk food into my purse in between security camera reach, devouring the calories in the corners of desolate parking lots, and scurrying into remote public restrooms in the outskirts of town. My knees would rest on the cold, sticky tile floors as I wrapped my arms around bleach-scented toilets as if embracing an old friend.

More food is good, but agricultural diets can provoke mismatch diseases. One of the biggest problems is a loss of nutritional variety and quality. Hunter-gatherers survive because they eat just about anything and everything that is edible. Hunter-gatherers therefore necessarily consume an extremely diverse diet, typically including many dozens of plant species in any given season.26 In contrast, farmers sacrifice quality and diversity for quantity by focusing their efforts on just a few staple crops with high yields. It is likely that more than 50 percent of the calories you consume today derived from rice, corn, wheat, or potatoes. Other crops that have sometimes served as staples for farmers include grains like millet, barley, and rye and starchy roots such as taro and cassava. Staple crops can be grown easily in massive quantities, they are rich in calories, and they can be stored for long periods of time after harvest. One of their chief drawbacks, however, is that they tend to be much less rich in vitamins and minerals than most of the wild plants consumed by hunter-gatherers and other primates.27 Farmers who rely too much on staple crops without supplemental foods such as meat, fruits, and other vegetables (especially legumes) risk nutritional deficiencies. Unlike hunter-gatherers, farmers are susceptible to diseases such as scurvy (from insufficient vitamin C), pellagra (from insufficient vitamin B3), beriberi (from insufficient vitamin B1), goiter (from insufficient iodine), and anemia (from insufficient iron).28 Relying heavily on a few crops—sometimes just one crop—has other serious disadvantages, the biggest being the potential for periodic food shortages and famine. Humans,