“Food, the very thing God created to satisfy our physical hunger, has been engineered to stimulate it!”
Source: The 40-Day Sugar Fast: Where Physical Detox Meets Spiritual Transformation
“We humans have survived and thrived for many centuries before the discovery of fire, which eventually led to the invention of cooking.”
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“It is a lonely occupation, being someone who wrestles to control their responses to food, given that modern life is steeped with things to eat, both real and imaginary.”
Source: First Bite: How We Learn to Eat
“Learning how to eat better - which is quite different from going on a diet - is within anyone’s grasp.”
Source: First Bite: How We Learn to Eat
“Eating is - or should be - a daily source of delight rather than something to fight against.”
Source: First Bite: How We Learn to Eat
“We obsess about the properties of various ingredients: the protein, the omega oils, the vitamins. But this is getting ahead of ourselves. Nutrients only count when a person picks up food and eats it. How we eat - how we approach food - is what really matters.”
Source: First Bite: How We Learn to Eat
“If we are going to change our diets, we first have to relearn the art of eating, which is a question of psychology as much as nutrition. We have to find a way to want to eat what’s good for us.”
Source: First Bite: How We Learn to Eat
“When the Basque whalers applied to cod the salting techniques they were using on whale, they discovered a particularly good marriage because the cod is virtually without fat, and so if salted and dried well, would rarely spoil. It would outlast whale, which is red meat, and it would outlast herring, a fatty fish that became a popular salted item of the northern countries in the Middle Ages.”
Source: Cod: A Biography of the Fish that Changed the World
“Cod meat has virtually no fat (.3 percent) and is more than 18 percent protein, which is unusually high even for fish. And when cod is dried, the more than 80 percent of its flesh that is water having evaporated, it becomes concentrated protein - almost 80 percent protein.”
Source: Cod: A Biography of the Fish that Changed the World