Beyond Metabolism by Scott Abel

Author:Scott Abel [Abel, Scott]
Language: eng
Format: epub
Tags: Metabolism, health, fitness, dieting, weight loss
Publisher: Scott Abel

Exploiting the Food Industry for OUR Agenda

There's an industry report called “Profiting from Consumers’ Desires for Healthy Indulgences” that sells in the food industry for $6,000. It outlines how to exploit consumer desire. Though I have no itention to buy it, I’m sure that I’ve outlined some of its content in these pages. We can use this information to mark a path toward healthy diet sustainability over the long-term. We can and must depart from the destructive mindset of short-term attention-bias, and indeed from food deprivation as a weight loss strategy.

So-called diet gurus, especially in the fitness industry, often prescribe plans that call for, ‘no starchy carbs but all the fibrous veggies you want.’ This may sound appealing at first, but regarding Foley’s ‘food-pleasure formula,’ ‘all the fibrous veggies you want’ simply won’t meet sensory and satiation requirements over time. Equally at fault is the common (among physique competitors and extreme dieters anyway), tilapia and green beans (or chicken breast and steamed brocolli) four times a day.

Another study called “The ‘Crave-It’ Study” (sponsored by McCormick’s Foods) examines and capitalizes on heightened states of arousal that lead to the food reward experience. It yields some important information for the consumer, the dieter and anyone with food, diet or eating issues.

The study focuses on how people orchestrate their own manipulation, thereby provoking an indulgent food response. I find this fascinating. The results yielded three types of people, classified as:

1) The Classics

2) The Variety Seekers

3) The Imaginers

(They later added a fourth group labelled as ‘People Seeking “good” Nutrition.’)

People are studied as “types” to see what particular foods trigger their pursuit of reward. Then food items are created to cater to the type of person. It is not the other way around.

The bottom line is, multi-sensory indulgent food sells. The food industry knows it. Now we know it. Let's put it to good use. So while the food industry uses elaborate chemical and processing enhancements, we can learn the value of herbs and spices for producing a similar effect. We can layer natural, whole, multi-textured vegetables and other whole food ingredients to create dishes that satisfy, satiate and truly nourish ourselves.

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