Recipe For Life

Recipe For Life

Is Attuned Eating the Answer to Diet Failure?

By Judith Matz

January/February 2011

It's that time of the year again. Every January, the weight-loss frenzy begins anew as the overeating of the holiday season subsides and millions of us resolve that this will be the year that we will lose weight and keep it off. Dieting has become one of the great American pastimes, and no matter what our size, none of us is immune from the messages that we're too fat—or that we'd better start worrying about becoming too fat.

We read about the latest diet craze, enter weight-loss contests, and talk about our dieting struggles. We celebrate the shedding of pounds, and commiserate about their eventual return. As we stand in line at the grocery store, surreptitiously scanning The National Enquirer, we're filled in about the fat-thin-fat-thin roller-coaster ride of Oprah, Russell Crowe, Kirstie Alley, Jessica Simpson, John Travolta, and any other celebrity who puts on or takes off the pounds. As we unload our shopping cart, magazine covers promise that we can lose weight and keep it off, that we can have firm abs and thin thighs, and that we can accomplish all of this before the spring fashion season rolls in. It's hard to miss the irony that the same magazines feature recipes for delectable five-cheese lasagna and melt-in-your- mouth double-chocolate fudge cake.

The $60-billion-per-year diet industry keeps offering new programs and plans. Low-fat, low-carbohydrate, and low-calorie diets get recycled with new names, claiming that they aren't a…

Already have an account linked to your magazine subscription? Log in now to continue reading this article.

(Need help? Click here or contact us to ask a question.)

Not currently a subscriber? Subscribe Today to read the rest of this article!

Previous: Editor's Note
Next: Chew Wisely

Read 21409 times
Comments - (existing users please login first)
Your email address will not be published. Required fields are marked *