Addiction of Heroin: BURGERS and PIZZA Are as Addictive as Heroin and Cigarettes- Scientists Warned This

BURGERS and PIZZA are as addictive as heroin and cigarettes- scientists warned this

“If you get hungry, you want something, you end up picking up a hamburger or a slice of pizza”, which is generally tendency of most of the Americans.  They don’t think of what they are taking.

Almost all of them have the same basic ingredients, chicken, meat, fat, oil, sugar, flour, potato chips, fried potatoes, salt (natural and artificial), many dressing ( natural and artificial) materials.

These fast foods contain too amount of protein (from chicken, meat) we do not at all need, excess  amount of sugar ( natural or artificial), not good for our body, excess amount of salt         ( normal limit being 1500 mg, excess amount, sometimes, 7500 mg to make the food delicious).The chicken, meat, the fast food companies use, are generally derived from hormone added chickens and animals. In order to make these foods more palatable, the manufactures use fat, oils (saturated or unsaturated). These fast foods are sometimes served with fried potatoes, highly salted and fried bacon pieces and tomato pieces. These fast food companies always use artificially flavoring materials during processing these meals. Excess amount of sugar makes us hyper. This excess amount of sugar has to be burnt out, doing exercise or by other physical processes, walking. In pizza, a large amount of cheese is generally used to make it delicious. This cheese contains high amount of protein, not suitable to our body.

Most of the Americans are habituated in having fast food from the big fast  food selling companies like Burger King, McDonald, Kentucky fried Chicken, Dunkin’s  Donut, Starbucks and other smaller companies like, Papas, Pizza Hut, Wimpy, White castle, Taco Bell, Wendy’s etc.

The fast foods are processed in such a way that once a person takes them, that person will automatically come to this system of having them next time.

It is found from scientific surveys and quoting from neuroscientists any psychologists that “Higher sugar, fat and salt make you want to eat more”. This concept was taken by the leading food designer, a Henry Ford of mass-produced food, revealing how his industry operates. To protect his business, he did not want to be identified, but he was remarkably candid, explaining how the food industry creates dishes to hit what he called “three points of the compass”.

Sugar, fat and salt make a food compelling. They stimulate neurons, cells that trigger the brain’s reward system and release dopamine, a chemical that motivates our behavior and makes us want to eat more. Many of us have what’s called a “bliss point”, at which we get the greatest pleasure from sugar, fat or salt. Combined in the right way, they make a product indulgent, high in “hedonic value”.

During the past 20 year, there has been an explosion in our ability to access and afford what scientists call highly “palatable” foods. By palatability, they don’t just mean it tastes good: they are referring primarily to its capacity to stimulate the appetite. These fast food restaurants sit at the epicenter of this explosion, along with an ever-expanding range of dishes that hit these three compass points. Sugar, fat and salt are either loaded into a core ingredient (such as meat, vegetables, potato or bread), layered on top of it, or both. Deep-fried tortilla chips are an example of loading – the fat is contained in the chip itself. When it is  smothered in cheese, sour cream and sauce, that’s layering.

It is not just that fast food chains serve food with more fat, sugar and salt, or that intensive processing virtually eliminates our need to chew before swallowing, or that snacks are now available at any time. It is the combination of all that, and more.

“I have always thought sugar was a drug”. But people look at me funny when I say it. Now David Kessler, the doctor famous for his battles with the US tobacco industry, has brought out a book saying just that. His theory is that there is a certain combination of sugar, salt and fat that is pretty much impossible to stop eating once you’ve started.

It is certainly not a want born of fear of food shortages. Nor is it a want rooted in hunger or the love of exceptional food. We know, too, that overeating is not the sole province of those who are overweight. Even people who remain slim often feel embattled by their drive for food. It takes serious restraint to resist an almost overpowering urge to eat. Yet many, including doctors and healthcare professionals, still think that weight gainers merely lack willpower, or perhaps self-esteem. Few have recognized the distinctive pattern of overeating that has become widespread in the population. No one has seen loss of control as its most defining characteristic.

How to take back control

Plan when and what you will eat: There should be no room for deviation; the idea is to inhibit mindless eating and eliminate your mental tug-of-war. Once you’ve set new patterns, you can become more flexible.

Practice portion control: Eat half your usual meal; see how you feel one and two hours later. A just-right meal will keep away hunger for four hours.

List the foods and situations you can’t control: Cut out those foods; limit exposure to those situations. If offered something you overeat, push it away.

Talk down your urges: Learn responses to involuntary thoughts: eating that will only satisfy me temporarily; eating this will make me feel trapped; I’ll be happier and weigh less if I don’t eat this.

Rehearse making the right choices: Before entering a restaurant, imagine choosing a dinner that’s part of your eating plan. Think of this as a game against a powerful opponent. You won’t win every encounter, but with practice you can get a lot better


The help of the book, entitled, “The End of Overeating: Taking Control of Insatiable Appetite “, by Dr.David A Kessler, published by Penguin, UK, is acknowledged.


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