Eating Too Much

In the first chapter of Mindless Eating, Brian Wansink discusses several reasons why people eat more than they should. Surprisingly, what Wansink has found is that the reason we eat so much is not because the food tastes overly good, but because of a multitude of subtle cues that we are subjected to every time we eat. A study conducted in many different states gave out free popcorn to movie-goers in two sizes, medium and large. Even though the popcorn was 5 days old and very stale, people went ahead and ate to their heart's content. The study concluded that the people who were given the large size were likely to eat more than the people who were given medium. Countless studies such as this one are conducted to find factors that make people eat more or less. Some factors, or cues, include container size, labeling, marketing and advertising, etc.

Another topic in this chapter is dieting and why most diets don't work. Wansink points out that most diets are some form of deprivation. The problem with deprivation is that our bodies fight it both physically and mentally. It works for a short time, then the weight comes right back as soon as the diet is over. Wansink suggests that to lose weight, we need to trim off just enough calories so that our bodies don't notice that we're eating less. This makes the point that mindless eating works both ways.

After reading this chapter I realize that all of these small cues do influence how much I eat. Hopefully, I will recognize at least some of the cues while eating in the future. But if so many of these small factors act on us on a subconscious level everyday, is it even possible to recognize and then act differently every time we eat something?

American Cuisine

When you think of American food, what first comes to mind? For most people it is probably hamburgers, hot dogs, apple pies, etc. In his article "Eating American," Sidney Mintz analyzes American eating habits and in the process claims that there is no such thing as the "American cuisine." Looking at our history and the amount of diversity we have in the US, it is obvious that the country is composed of many, many cultures and traditions. Each of these cultures contributes its own cuisines and traditional foods to the countless different foods we Americans consume. Also, since the US is so large in area, there are different foods in different regions spread out all over the country.

Mintz also recognizes some trends in our eating habits in his article. He states that we are eating more and more meat, processed foods, and sugar. We are also cooking in less and eating out a lot more. Perhaps fast food is our national cuisine since so many people eat it. Or maybe it's just the way we eat. It is debatable whether or not we have our cuisine, but is it possible that over a period of time that we could develop a national cuisine? What kinds of cultural or social changes would have to occur for that to happen?

Genetic Engineering

Genetic Engineering in Agriculture: The Myths, Environmental Risks, and Alternatives by Miguel A. Altieri provides a critical view of the false benefits and potential problems of using genetic engineering to produce what is promised to be more and better food. Altieri claims that what shapes agricultural production is not environmental concerns or people's needs, as it should be, but rather maximizing profits. He believes that genetic modification of produce is just another way to maximize the efficiency and output of industrial food production. As Michael Pollan and previous posts in my blog mention, theses methods of maximizing this efficiency are usually not environmentally or socially friendly.

Although genetic engineering promises larger yields for crops and less usage of insecticides and herbicides, studies show that this is not always the case. In fact, Altieri makes it seem as though there are hardly any benefits to genetic engineering and that it is far more detrimental than the conventional production methods. He may have a skewed point of view; however, he does have some legitimate arguments. He brings up important topics such as: the cost to farmers, genetic pollution, whether these foods are safe to eat for humans, and the effects on the surrounding ecosystem. As an engineer myself, I understand the drive to discover new solutions to current problems and the thrill of solving these problems using new technologies; however, in agriculture, I believe we need to look at the bigger picture, not just maximizing yield and efficiency but also considering environmental and social issues.

Some questions to consider: Who actually benefits from genetically engineered products? Are we using this technology to feed starving people around the world, or are the rich benefiting more? Is it safe to eat these modified foods?