Japanese Obesity

It's almost an oxymoron to say "Japanese obesity."  Johann Hari, who has written a new book, "Magic Pill: The Extraordinary Benefits and Disturbing Risks of the New Weight-Loss Drugs," discussed purported miracle drug Ozempic with Bari Weiss.  His bottom line is that there are straightforward solutions to the out-of-control obesity of Americans. But there is so much more to this interview than Ozempic. Here is Hari's discussion of how obesity is seen in Japan:

Johann Hari: So Japan has 4 percent obesity. Americans have 42.5 percent obesity. But Japan shows us that is not inevitable, right?

I went to a Japanese school, a normal middle-class school, with a thousand kids. It was bizarre walking around this school. There were no overweight children in this school. Every school in Japan has to employ a professional nutritionist. Her job is to design the meals. All processed food is banned.

So I go to the school and I’m watching these kids eating these unbelievably healthy meals. And I said to them, “So what’s your favorite food?” And one of them goes, “My favorite food is broccoli.” Another one goes, “My favorite food is white fish.” And another one goes, “I like boiled white rice.”

And I turned to my translator and I said, “Are these kids fucking trolling me? Their favorite food is broccoli?” She said, “We teach our children to love healthy food, don’t you?” No Japanese person understood why I was shocked.  One of the funniest experiences I ever had was trying to explain the concept of “fat pride” to Japanese people. They were just completely baffled.

They have a law; it was so bizarre witnessing. . . in 2008, in Japan, obesity went up by 0.4 percent, and there was a massive national freakout.

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Fat and salt and sugar and fat and salt and . . .

Amy Goodman recently interviewed David Kessler, who used to be Commissioner of the FDA under Bush I and Bill Clinton. He has really turned up the heat on the unhealthy food industry, and it is a huge industry. It's repeat clients also frequent hospitals in droves, as reported by DemocracyNow:

[A] new report from the Centers for Disease Control and Prevention warns that the direct medical costs of obesity total about $147 billion a year. That amounts to nine percent of all US medical costs. It’s also over $50 billion more than the annual spending on cancer.

The problem is that we have these innate and insatiable cravings for salt and sugar and fat. Fat and sugar, fat and salt, fat, sugar, and salt stimulate us to eat more and more. Does the food industry understand the inputs? Absolutely. They understand that fat, sugar and salt stimulate us, and they understand the outputs. They understand we keep on coming back for more and more, as Kessler explains:

Have they understood the neuroscience? Have they understood how fat and sugar work? I don’t think so. But we now have that science. But what’s important is the fact that they have figured out—they’ve learned it experientially—what works, and they construct food to stimulate us to eat more . . .

What has the food industry done? They’ve taken fat, sugar and salt, they’ve put it on every corner. They’ve made it available 24/7. They’ve made it socially acceptable to eat at any time. They’ve added the emotional gloss of advertising. Look at an ad; you’ll love it, you’ll want it. They’ve made food into entertainment. We’re living, in fact, in a food carnival.

But how much fat, sugar and salt can you possibly pump into food? More than you can imagine. Kessler explains the formula:

So, take an appetizer in a modern American restaurant. Take buffalo wings. What are they? You take the fatty part of the chicken, fried usually in the manufacturing plant first. That loads about 30, 40 percent fat. Fry it again in the kitchen of the restaurant. That loads more fat. That red spicy sauce? What is it? Fat and sugar. That white creamy sauce on the side? Fat and salt. What are we eating? Fat on fat on fat on fat on sugar on fat and salt.

But aren't the obese people the real problem? Why blame the terribly unhealthy food industry (Did you like this framing of the question)? Yes, people need to get disciplined about the way they eat. No doubt. But when 2/3 of American adults are overweight, it's time to assume that the artery-clogging food manufacturers of American are immorally creating an environment ubiquitously filled with toxic supersized portions. In short, I fully support new Congressional legislation would provide up to $10 billion a year for a prevention and public health investment fund that would include a focus on curbing obesity. See this related post on the effect of growing portion sizes.

Continue ReadingFat and salt and sugar and fat and salt and . . .

Humans as an aquatic species

Writer and evolutionary theorist Elaine Morgan starts her TED talk by describing the ongoing paradigm: Chimps stayed in the trees and humans hit the savannas. She argues that humans are just too different than the chimps to justify the ongoing paradigm--for instance, look at our naked (hairless) skin and bipedality. We didn't evolve on savanna. Something else must of happened. She explains that there is a close connection between all of the naked animal species and water. Water life could also explain bipedality. Consider our distinctive layer of fat, which can't be found in other primate species. Again, life in water would explain that layer in us (just like it explains that fat layer in whales). Consider also our speech. How is it that we can speak so well? Only the diving animals and diving birds have such incredible control of their breathing. Morgan argues that it's time to destroy the ongoing paradigm and declare that humans evolved in the water. According to Morgan, almost everybody likes the aquatic theory but almost everyone officially declares that it's "rubbish." But this is one of those cases where everyone could be wrong. She mentions David Attenborough and Daniel Dennett as recent converts to the aquatic ape theory. [Note: some scholars have given detailed criticism of the aquatic ape hypothesis. For instance, see this entry at Wikipedia].

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Why are we getting so fat?

Why are we getting so fat? Elizabeth Kolbert answers that question in many ways in her article, "XXXL" in the New Yorker. Her answers come from the several new books on obesity that she reviews in her article. Here are some of her observations: - We have evolved a "taste for foods that are high in calories and easy to digest; just as it is natural for gorillas to love leaves, it is natural for people to love funnel cakes." Image by Willie Lunchmeat at Flickr (creative commons) -The only place pre-modern humans had to store energy "was on themselves. Body fat is energy-rich and at the same time lightweight" and "a person with a genetic knack for storing fat would have had a competitive advantage." It is too easy to eat high calorie food in the modern U.S. “We evolved on the savannahs of Africa,” Power and Schulkin write. “We now live in Candyland.” Or, consider David Kessler's approach, that are the victims of "eatertainment":

In “The End of Overeating” (Rodale; $25.95), David A. Kessler, a former commissioner of the Food and Drug Administration, takes a somewhat darker view of the situation. It’s not that sweet and oily foods have become less expensive; it’s that they’ve been reëngineered.

-There's bigger problems. We eat too much because we are oblivious to how much we are eating:

Brian Wansink’s “Mindless Eating” (2006). They have no idea how much they want to eat or, once they have eaten, how much they’ve consumed. Instead, they rely on external cues, like portion size, to tell them when to stop. The result is that as French-fry bags get bigger, so, too, do French-fry eaters.

-Kolbert points out that bagels have grown by 210 calories over the past couple of decades:

For someone who is in the habit of eating a bagel a day, these extra calories translate into a weight gain of more than a pound a month.

Who is gaining the most weight? "Those living just above the poverty level." What are the documented medical risks for being obese?

Type 2 diabetes, coronary disease, hypertension, various kinds of cancers—including colorectal and endometrial—gallstones, and osteoarthritis are just some of the conditions that have been linked to excess weight.

Kolbert's article is an excellent review of much recent research focusing on the causes of obesity and potential solutions.

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Ballpark food lighting up our Pleistocene taste buds.

What is it about ballpark food that makes it so delicious? I think that these new truth-in-marketing signs at the ballpark pretty well sum it up. Photo (etc) by Erich Vieth These stadium food vendors truly excel in offering superstimuli for our not-ready-for-modern-times stomachs and eyes. What should we do about this mismatch between our pleistocene cravings and our modern abilities to pump out this life-shortening quality-of-life-diminishing fare? That's the question raised by Dr. David Kessler, former Commissioner of the FDA:

Fifty years ago, the tobacco industry, confronted with the evidence that smoking causes cancer, decided to deny the science and deceive the American public. Now, we know that highly palatable foods—sugar, fat, salt—are highly reinforcing and can activate the reward center of the brain. For many people, that activation is sustained when they're cued. They have such a hard time controlling their eating because they're constantly being bombarded—their brain is constantly being activated.

For decades the food industry was able to argue, "We're just giving consumers what they want." Now we know that giving them highly salient stimuli is activating their brains. The question becomes what do they do now?

When I say "superstimulus, I mean it. I can't believe how many obese people I recently saw at the stadium. Half of them wore Albert Pujols jerseys, but none of them looked like Albert Pujols. Now, while we're still discussing stadium food, here's an untouched photo clearly demonstrating that the world is almost out of fresh water. After all, there's no other explanation for why anyone would pay twice as much for 20 ounces of drinking water than for a gallon of refined gasoline. image by Erich Vieth I can just imagine the conversation: Child: Daddy, can I have a few sips of water? Father: Billy, how many times have I told you that we can't afford to drink water!

Continue ReadingBallpark food lighting up our Pleistocene taste buds.