The End of Overeating Zucchini Bread

I just read The End of Overeating by David Kessler. It's been getting a lot of press. The gist is that many contemporary processed and restaurant foods are hyperpalatable--loaded and layered with sugar, fat, and salt. For many people, this type of food is addictive like crack, which explains the upsetting "can't stop eating" feeling that the foods provoke. As in, you're stuffed, but you keep reaching for more movie popcorn or cookies or Cheetos. The normal process of satiety gets disrupted because the pleasure centers in your brain are stimulated so strongly.

Kessler lists a few restaurant offenders who try to make their food as hyperpalatable as possible: Chili's, Cheesecake Factory, Cinnabon, most fast food restaurants. It's not news that these places load their food with fat, sugar, and salt, but the parallel he draws to an addiction model is pretty interesting. Unfortunately, it's hard to desensitize yourself from hyperpalatable food. The solution involves being regimented about eating, at least until your response to food cues diminishes.

The hyperpalatable foods that push my buttons the most are baked goods, hands down. Chocolate chip cookies are my favorite, but also scones, quick breads, and cakes. Also nuts, peanut butter, and chocolate.

We have a lot of zucchini and summer squashes right now, so I made Heidi Swanson's excellent zucchini bread this morning. It's by no means an unhealthy recipe (for instance, Paula Deen's zucchini bread contains twice as much fat and sugar, and a third less zucchini). I calculated out the calorie count of the recipe (yield two loaves, 2375 calories per loaf, or 95 calories per ounce). I ate a slice, then one more. Then, almost against my will, I stood over the cut loaf and ate a few more slivers, all the while thinking that I didn't want any more zucchini bread. It was uncanny. My cerebral cortex didn't want the bread, but some lower brain center did, badly.

So, the zucchini bread may be hyperpalatable, but it sure is good. The curry powder and poppy seeds make it interesting. I might use less curry powder next time, and try adding a bit of cardamom.