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The most obvious food-related problems are the result of eating too much and making the wrong food choices. Abnormalities in eating behaviors are now so common that it is difficult to define "normal eating". Food and ingested liquids are selected by socioeconomic and cultural factors more than biological factors. Food selection is part of more complex behavioral patterns, often determined by advertising and availability of junk and fast foods. Common abnormal eating behaviors include cravings, compulsions, binge eating, and excessive food intake with obesity, food addictions, aversions and anorexia. Alcoholism is one pattern of compulsive eating. Chronic ill health is associated with eating the wrong foods and drinking the wrong drinks. Often, fast foods, indulgences, rewards and treats cause the most suffering - an intriguing paradox. Most people cling to eating and drinking habits - functional or not - as evidence of their individuality and sense of freedom.
Fast food corporations own more than half the restaurants in the U.S. and sell more than one hundred billion dollars of food each year. Fast food meals comprise a disproportionate amount of both meat and calories within the U.S. diet. Eating one hamburger, one chicken sandwich, and 1 small order of fries, the consumer has consumed 50% of daily intake of recommended calories, 80% of carbohydrates, 75% of protein and 100% of dietary fat at a cost of about $4. [i]
Jahren and Kraft stated: “Fastfood corporations do not raise livestock, but instead buy it from other companies. These suppliers organize and broker the production and transport of meat to the site of food fabrication and sale. In this way, distributors act as a barrier to consumer information; suppliers relevant to this study provide little information beyond their use of “local farms” that feed “mixed grains.” The distributor for McDonald's is Martin–Brower, L.L.C.; Burger King and Wendy's employ the same distributor, Maines Paper and Food Service, Inc. All chicken is distributed to each chain by the same company, Tyson Foods, Inc. Most of the tissue of meat animals is constructed during the final weeks before slaughter. Our work also identified corn feed as the overwhelming source of food for tissue growth, hence for beef and chicken meat, at fast food restaurants. “[ii]
[ii] Jahren and Kraft Carbon and nitrogen stable isotopes in fast food: Signatures of corn and confinement. PNAS November 18, 2008 vol. 105 no. 46 17855-17860
Alpha Education Books explain nutrition and the role of food choices in
causing disease. The most important books are listed below. Click the book title
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Stephen J. Gislason MD
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