Sublime

Interestingly, building visceral fat is actually a key survival strategy for bears and other animals: the rich supply of fruit in the summer and fall allows them to consume copious quantities of fructose, leading to massive fat stores that let them survive the winter. But for modern human beings, winter never comes. We keep consuming “healthy” frui

We live in a time when food is more polarised than ever, a huge chasm yawning between ‘thoughtful’, ‘foodie’ cooking on the one hand, and fast ‘junk’ food on the other.

“in hunger and satiety, there is some point in the development process when children begin to respond to contextual cues such as portion size.”

When children actually enjoy vegetables—plus a range of whole foods from all the other nutrient groups—half the battles over dinner disappear. Most parents see the aim of feeding as getting as much wholesome food into a child as possible. We focus too much on short-term quantity—kidding ourselves that if they are pacified with enough baby rice they

“Kid food” is based on the presumption that children have a natural palate for simple carbohydrates, fat, sugar, and not much else.

As we take our first bites, our parents are supplying us simultaneously with both nature (genes) and nurture (environment conceived in its broadest sense, including everything from cuisine to family dynamics

norm for our ancestors, those of us who came after seem to have inherited what biochemist C. Nicholas Hales and epidemiologist David J.P. Barker christened “thrifty genes,” good at conserving fat. We are all descended from survivors, and survivors were the chubby ones. “At