Foodist Page 30
A million thank-yous to Tim Ferriss for countless conversations about writing, publishing, marketing, blogging, eating, traveling, and everything in between. Tim’s first book, The 4-Hour Workweek, is also what enabled me to launch a writing career while simultaneously finishing my Ph.D. I am forever in your debt, good sir.
No one has been as instrumental in my career and development as an individual as my dear friend and colleague Adam Gazzaley. Thanks, Adam, for giving me a chance when no one else would and for being a dedicated foodist guinea pig. I don’t know where I would have been without your advice and support over the years. I look forward to many more workouts, conversations, and good times, because all of life is a celebration of life.
Thanks to Andrea Clements, Cheryl Clements, and David Goodman, for nearly three decades of love and support, and for helping me to grow into the person I am today. It’s because of you three that I can instantly recognize a true friend when I see one.
Finally, I want to thank my dad, Michael. Dad, since before I can remember, you’ve always been my number one fan. You have more capacity for love, honesty, and selflessness than any person I’ve ever met, and you continue to be my inspiration and guiding light. I love you with all my heart. Thank you for everything.
NOTES
One: “Diet” Is a Four-Letter Word
1. Michael Pollan, “Our National Eating Disorder,” New York Times Magazine, October 17, 2004.
2. Traci Mann et al., “Medicare’s Search for Effective Obesity Treatments: Diets Are Not the Answer,” American Psychologist 62, no. 3 (April 2007): 220–33.
3. Michael Pollan, In Defense of Food (New York: Penguin, 2008).
Two: The Myth of Willpower
1. If you need convincing, read Baumeister and Tierney’s Willpower: Rediscovering the Greatest Human Strength (New York: Penguin, 2011) or read up on David Blaine (e.g., http://en.wikipedia.org/wiki/David_Blaine).
2. Baumeister and Tierney, Willpower, p. 217.
3. M. T. Gailliot et al., “Self-control Relies on Glucose as a Limited Energy Source: Willpower Is More Than a Metaphor,” Journal of Personality and Social Psychology 92, no. 2 (February 2007): 325–36.
4. Baumeister and Tierney, Willpower, p. 150.
5. Denise T. de Ridder et al., “Taking Stock of Self-Control: A Meta-Analysis of How Trait Self-Control Relates to a Wide Range of Behaviors,” Personality and Social Psychology Review 16, no. 1 (February 2012): 76–99.
6. Michael Pollan, The Omnivore’s Dilemma (New York: Penguin, 2006).
7. De Ridder et al., “Taking Stock of Self-Control,” p. 79.
8. Carol S. Dweck, Mindset: The New Psychology of Success (New York: Ballantine, 2006).
Three: Healthstyle
1. Personal e-mail interview with Nicole Mead, March 29, 2012.
2. Chip Heath and Dan Heath, Switch: How to Change Things When Change Is Hard (New York: Crown, 2010).
3. Brian Wansink, Mindless Eating: Why We Eat More Than We Think (New York: Bantam, 2006).
4. Charles Duhigg, The Power of Habit (New York: Random House, 2012).
5. David T. Neal et al., “The Pull of the Past: When Do Habits Persist Despite Conflict with Motives?” Personality and Social Psychology Bulletin 37, no. 11 (November 2011): 1428–37.
Four: Eat Food
1. For an excellent review, I highly recommend Michael Pollan, In Defense of Food (New York: Penguin, 2008).
2. Michael Chu and Terry F. Seltzer, “Letter to the Editor: Myxedema Coma Induced by Ingestion of Raw Bok Choy,” New England Journal of Medicine 362 (May 20, 2010): 1945–46.
3. http://www.montereybayaquarium.org/cr/seafoodwatch.aspx.
4. http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_health.aspx.
5. Arne Astrup et al., “The Role of Reducing Intakes of Saturated Fat in the Prevention of Cardiovascular Disease: Where Does the Evidence Stand in 2010?” American Journal of Clinical Nutrition 93, no. 4 (April 2011): 684–88.
6. Timothy Ferriss, The 4-Hour Body (New York: Crown, 2010).
7. I. Björck et al., “Food Properties Affecting the Digestion and Absorption of Carbohydrates,” American Journal of Clinical Nutrition 59, no. 3 Suppl. (March 1994): 699S–705S.
8. N. Tsukahara and I. Ezawa, “Calcium Intake and Osteoporosis in Many Countries,” Clinical Calcium 11, no. 2 (February 2001): 173–77.
9. C. A. Gonzalez and E. Riboli, “Diet and Cancer Prevention,” European Journal of Cancer 46, no. 14 (September 2010): 2555–62.
10. I. R. Reid, M. J. Bolland, and A. Grey, “Effect of Calcium Supplementation on Hip Fractures,” Osteoporosis International 19, no. 8 (August 2008): 1119–23.
11. B. M. Tang et al., “Use of Calcium or Calcium in Combination with Vitamin D Supplementation to Prevent Fractures and Bone Loss in People Aged 50 Years and Older: A Meta-analysis,” Lancet 370, no. 9588 (August 25, 2007): 657–66.
12. Y. Park et al., “Dairy Food, Calcium, and Risk of Cancer in the NIH-AARP Diet and Health Study,” Archives of Internal Medicine 169, no. 4 (February 23, 2009): 391–401.
13. P. J. Huth and K. M. Park, “Influence of Dairy Product and Milk Fat Consumption on Cardiovascular Disease Risk: A Review of the Evidence,” Advanced Nutrition 3, no. 3 (May 1, 2012): 266–85; doi: 10.3945/an.112.002030.
14. J. M. Geleijnse et al., “Dietary Intake of Menaquinone Is Associated with a Reduced Risk of Coronary Heart Disease: The Rotterdam Study,” Journal of Nutrition 134, no. 11 (November 2004): 3100–105.
15. G. C. Gast et al., “A High Menaquinone Intake Reduces the Incidence of Coronary Heart Disease,” Nutrition, Metabolism, and Cardiovascular Diseases 19, no. 7 (September 2009): 504–10.
16. K. Nimptsch et al., “Dietary Vitamin K Intake in Relation to Cancer Incidence and Mortality,” American Journal of Clinical Nutrition 91, no. 5 (May 2010): 1348–58.
17. F. Fumeron et al., “Dairy Consumption and the Incidence of Hyperglycemia and the Metabolic Syndrome,” Diabetes Care 34, no. 4 (April 2011): 813–17.
18. L. Duedahl-Olesen et al., “Influence of Smoking Parameters on the Concentration of Polycyclic Aromatic Hydrocarbons (PAHs) in Danish Smoked Fish,” Food Additives & Contaminants: Part A, Chemistry, Analysis, Control, Exposure, and Risk Assessment 27, no. 9 (September 2010): 1294–305.
19. José M. Lorenzo et al., “Polycyclic Aromatic Hydrocarbons (PAHs) in Two Spanish Traditional Smoked Sausage Varieties: ‘Androlla’ and ‘Bolillo,’ ” Meat Science 86, no. 3 (November 2010): 660–64; “Polycyclic Aromatic Hydrocarbons (PAHs) in Two Spanish Traditional Smoked Sausage Varieties: ‘Chorizo gallego’ and ‘Chorizo de cebolla,’ ” Meat Science 89, no. 1 (September 2011): 105–9; C. Santos, A. Gomes, and L. C. Roseiro, “Polycyclic Aromatic Hydrocarbons Incidence in Portuguese Traditional Smoked Meat Products,” Food and Chemical Toxicology 49, no. 9 (September 2011): 2343–47.
20. Pollan, In Defense of Food, p. 1.
Five: Know Thy Food
1. Brian Wansink and Pierre Chandon, “Meal Size, Not Body Size, Explains Errors in Estimating the Calorie Content of Meals,” Annals of Internal Medicine 145, no. 5 (September 2006): 326–32.
2. Ruth Reichl, Garlic and Sapphires (New York: Penguin, 2005).
Six: Shopping and Cooking
1. Jake Claro, “Vermont Farmers Markets and Grocery Stores: A Price Comparison,” http://nofavt.org/sites/default/files/NOFA%20Price%20Study.pdf.
Seven: Zen and the Art of Mindful Eating
1. S. Tanihara et al., “Retrospective Longitudinal Study on the Relationship Between 8-Year Weight Change and Current Eating Speed, Appetite 57, no. 1 (August 2011): 179–83.
2. J. Galhardo et al., “Normalizing Eating Behavior Reduces Body Weight and Improves Gastrointestinal Hormonal Secretion in Obese Adolescents,” Journal of Clinical Endocrinology & Metabolism 97, no. 2 (February 2012): E193–201.
3. Malcolm Gladwell, Blink: The Power of Thinking Without Thinking (New York: Little, Brown, 2005).
Eight: The Way You Move
2. A. J. Levine, “Nonexercise Activity Thermogenesis (NEAT): Environment and Biology,” American Journal of Physiology: Endocrinology and Metabolism 286, no. 5 (May 2004): E675–85.
3. M. A. Alahmadi et al., “Exercise Intensity Influences Nonexercise Activity Thermogenesis in Overweight and Obese Adults,” Medicine and Science in Sports and Exercise 43, no. 4 (April 2011): 624–31.
Nine: Recalibration, Troubleshooting, and Maintenance
1. USDA, Agriculture Fact Book, 2001–2002 (chapter 2), “Profiling Food Consumption in America,” www.usda.gov/factbook.
2. Stephan Guyenet, Whole Health Source: Ancestral Nutrition and Health, http://wholehealthsource.blogspot.com.
3. Stephan Guyenet, Whole Health Source: Ancestral Nutrition and Health, http://wholehealthsource.blogspot.com.
4. Stephan Guyenet, “By 2606, the US Diet Will Be 100 Percent Sugar,” http://wholehealthsource.blogspot.com, February 18, 2012.
5. D. Thomas and E. J. Elliott, “Low Glycaemic Index, or Low Glycaemic Load, Diets for Diabetes Mellitus,” Cochrane Database of Systematic Reviews 1 (January 21, 2009): CD006296.
6. J. L. Fortuna, “Sweet Preference, Sugar Addiction and the Familial History of Alcohol Dependence: Shared Neural Pathways and Genes,” Journal of Psychoactive Drugs 42, no. 2 (June 2010): 147–51.
7. A. Salehi et al., “The Insulinogenic Effect of Whey Protein Is Partially Mediated by a Direct Effect of Amino Acids and GIP on [beta symbol]-cells,” Nutrition and Metabolism (London) 9, no. 1 (May 30, 2012): 48; doi: 10.1186/1743-7075-9-48.
8. E. H. Spencer, H. R. Ferdowsian, and N. D. Barbard, “Diet and Acne: A Review of the Evidence,” International Journal of Dermatology 48, no. 4 (April 2009): 339–47.
9. N. S. Scrimshaw and E. B. Murray, “The Acceptability of Milk and Milk Products in Populations with a High Prevalence of Lactose Intolerance,” American Journal of Clinical Nutrition 48, supp. 4 (October 1988): 1079–159. T. Sahi, “Genetics and Epidemiology of Adult-Type Hypolactasia,” Scandinavian Journal of Gastroenterology, suppl. 202 (1994): 7–20. E. Gudmand-Høyer, “The Clinical Significance of Disaccharide Maldigestion,” American Journal of Clinical Nutrition 9, suppl. 3 (March 1994): 7353–415.
10. E. B. Rimm et al., “Moderate Alcohol Intake and Lower Risk of Coronary Heart Disease: Meta-Analysis of Effects on Lipids and Haemostatic Factors,” British Medical Journal 319, no. 7224 (December 11, 1999): 1523–28.
11. S. C. Larrson, E. Giovannucci, and A. Wolk, “Folate and Risk of Breast Cancer: A Meta-Analysis,” National Cancer Institute 99, no. 1 (January 3, 2007): 64–76.
12. D. E. Thomas, E. J. Elliott, and G. A. Naughton, “Exercise for Type 2 Diabetes Mellitus,” Cochrane Database of Systematic Reviews 3 (July 19, 2006): CD002968.
13. Richard E. Keesey and Matt D. Hirvonen, “Body Weight Set-Points: Determination and Adjustment,” Journal of Nutrition 127, no. 9 (September 1, 1997): 1875S–83S.
Ten: Home Savory Home
1. A. G. Liu et al., “Reducing the Glycemic Index or Carbohydrate Content of Mixed Meals Reduces Postprandial Glycemia and Insulinemia Over the Entire Day but Does Not Affect Satiety,” Diabetes Care 35, no. 8 (August 2012): 1633–37.
2. G. S. Masterton and P. C. Hayes, “Coffee and the Liver: A Potential Treatment for Liver Disease?” European Journal of Gastroenterology and Hepatology 22, no. 11 (November 2010): 1277–83.
3. L. Arab, “Epidemiologic Evidence on Coffee and Cancer,” Nutrition and Cancer 62, no. 3 (2010): 271–83.
4. R. Huxley et al., “Coffee, Decaffeinated Coffee, and Tea Consumption in Relation to Incident Type 2 Diabetes Mellitus: A Systematic Review with Meta-Analysis,” Archives of Internal Medicine 169, no. 22 (December 14, 2009): 2053–63.
5. G. W. Arendash and C. Cao, “Caffeine and Coffee as Therapeutics Against Alzheimer’s Disease,” Journal of Alzheimer’s Disease 20, suppl. 1 (2010): S117–26.
6. J. Costa et al., “Caffeine Exposure and the Risk of Parkinson’s Disease: A Systematic Review and Meta-Analysis of Observational Studies,” Journal of Alzheimer’s Disease 20, suppl. 1 (2010): S221–38.
7. C. Santos et al., “Caffeine Intake and Dementia: Systematic Review and Meta-Analysis,” Journal of Alzheimer’s Disease 20, suppl. 1 (2010): S187–204.
8. T. A. Astorino and D. W. Robertson, “Efficacy of Acute Caffeine Ingestion for Short-Term High-Intensity Exercise Performance: A Systematic Review,” Journal of Strength and Conditioning Research 24, no. 1 (January 2010): 257–65.
9. A. E. Mesas et al., “The Effect of Coffee on Blood Pressure and Cardiovascular Disease in Hypertensive Individuals: A Systematic Review and Meta-analysis,” American Journal of Clinical Nutrition 94, no. 4 (October 2011): 1113–26.
10. J. M. Geleijnse, “Habitual Coffee Consumption and Blood Pressure: An Epidemiological Perspective,” Journal of Vascular Health and Risk Management 4, no. 5 (2008): 963–70.
11. A. C. Grandjean et al., “The Effect of Caffeinated, Non-Caffeinated, Caloric and Non-Caloric Beverages on Hydration,” Journal of the American College of Nutrition 19, no. 5 (October 2000): 591–600.
Eleven: The Office
1. Vanessa M. Patrick and Henrik Hagtvedt, “Empowered Refusal Motivates Goal-Directed Behavior,” Journal of Consumer Research 39, no. 2 (August 2010): 371–81.
2. Tim Ferriss, The 4-Hour Chef (New York: Houghton Mifflin Harcourt, 2012).
Thirteen: How to Win Over Friends and Influence Family
1. Brian Wansink, Marketing Nutrition (Urbana: Univ. of Illinois Press, 2005), p. 38.
2. Wansink, Marketing Nutrition, p. 38.
3. Wansink, Marketing Nutrition, p. 39.
4. Pierre Chandon and Brian Wansink, “The Biasing Health Halos of Fast-Food Restaurant Health Claims: Lower Calorie Estimates and Higher Side-Dish Consumption Intentions,” Journal of Consumer Research 34, no. 3 (October 2007): 301–14.
5. Wansink, Marketing Nutrition, pp. 35–36.
6. Wansink, Marketing Nutrition, p. 41.
7. S. Y. Lee, S. L. Hoerr, and R. F. Schiffman, “Screening for Infants’ and Toddlers’ Dietary Quality Through Maternal Diet,” MCN, American Journal of Maternal/Child Nursing 30, no. 1 (January–February 2005): 60–66.
8. F. Zampollo, K. M. Kniffin, B. Wansink, and M. Shimizu, “Food Plating Preferences of Children: The Importance of Presentation on Desire for Diversity,” Acta Paediatrica 101, no. 1 (January 2012): 61–66.
9. A. Remington et al., “Increasing Food Acceptance in the Home Setting: A Randomized Controlled Trial of Parent-Administered Taste Exposure with Incentives,” American Journal of Clinical Nutrition 95, no. 1 (January 2012): 72–77.
10. K. van der Horst, “Overcoming Picky Eating: Eating Enjoyment as a Central Aspect of Children’s Eating Behaviors,” Appetite 58, no. 2 (April 2012): 567–74.
11. I. J. Brown et al., “Salt Intakes Around the World: Implications for Public Health,” International Journal of Epidemiology 38, no. 3 (June 2009): 791–813.
12. M. Camões et al., “The Role of Physical Activity and Diet in the Incidence of Hypertension: A Population-Based Study in Portuguese Adults,” European Journal of Clinical Nutrition 64, no. 12 (December 2010): 1441–49.
13. M. Madero et al., “Dietary Fructose and Hypertension,” Current Hypertension Reports 13, no. 1 (February 2011): 29–35.
Fourteen: On Food and Values
1. E. B. Hekler, C. D. Gardner, and T. N. Robinson, “Effects of a College Course About Food and Society on Students’ Eating Behaviors,” American Journal of Preventative Medicine 38, no. 5 (May 2010): 543–47.
2. Joel Salatin, Folks, This Ain’t Normal (New York: Center Street, 2011).
3. Jeff Benedict, Poisoned (Buena Vista, VA: Inspire Books, 2011).
4. Barry Estabrook, Tomatoland (Kansas City, MO: Andrews McMeel, 2011).
5.
A. Oppliger, “Antimicrobial Resistance of Staphylococcus Aureus Strains Acquired by Pig Farmers from Pigs,” Applied and Environmental Microbiology 78, no. 22 (November 2012): 8010–14; L. B. Price et al., “Staphylococcus Aureus CC398: Host Adaptation and Emergence of Methicillin Resistance in Livestock,” mBio 3, no. 1 (February 2012): pii: e00305–11; doi: 10.1128/mBio.00305–11.
6. M. F. K. Fisher, The Art of Eating (Hoboken: Wiley, 2004), p. 353.
7. Michael Pollan, The Omnivore’s Dilemma (New York: Penguin, 2006).
8. Eric Schlosser, Fast Food Nation (Boston: Houghton Mifflin, 2001).
9. Eric Schlosser, “Why Being a Foodie Isn’t ‘Elitist,’ ” http://www.washingtonpost.com/opinions/why-being-a-foodie-isnt-elitist/2011/04/27/AFeWsnFF_story.html.
10. Read Joel Salatin’s, Everything I Want to Do Is Illegal: War Stories from the Local Food Front (Swoope, VA: Polyface, 2007) for more on this brand of ridiculousness.
INDEX
The pagination of this electronic edition does not match the edition from which it was created. To locate a specific entry, please use your e-book reader’s search tools.
Adams, Douglas, 245
Adams, Joey, 173
alcohol, 86, 161, 268, 270, 271, 275
8 tips for drinking less without your friends knowing, 269–71
elimination of, 190, 193–94
Amidon, Mark, 279
anchovies, 133, 134
antibiotics, 306–7
antioxidants, 56n, 57, 62, 72, 216, 217
Aristotle, 1
artichokes, 72
Art of Eating, The (Fisher), 307
Atkins, Robert, 57
avocados, 274, 232
bananas, 60
Baumeister, Roy, 16, 18, 21, 36
beans, 71, 74, 86, 194, 213, 218, 232
cooking, 125, 218, 219–20, 225