The book also discussed diets, nutrition, and art of eating, at great lengths. Here are some of my favorite ideas from the book regarding our current food/diet views (note that the ideas have been modified and expanded with my own thoughts; the themes are the same, but the wording has been heavily changed):
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- Diseases like heart disease, type 2 diabetes, and obesity, are those of affluence. Instead of eating to live, we now answer a different hunger, the hunger for a pleasurable life. But our mind must lend to the arteries, heart, and liver. Our vital organs! Our bodies are not designed to handle this abundance.
- We now use the adjective fat to describe ourselves; it now a negative adjective, and no longer means "...a pleasing abundance of flesh..." like it did in the past.
- Affluence can be just as lethal as famine.
- We must learn to adjust our pleasure cravings to our body's limit.
- It's easy to accept the idea that serious diseases are caused by virulent microbes, by the poisons in cigarette smoke, and by deficiencies in essential nutrients. But most diseases in the Western world are not. They are instead caused by common, everyday foods. Foods that our bodies were designed to exploit and those that contribute most to the appeal of our food.
- The most desirable nutrients can also the most dangerous (i.e. certain types of fat). Our once vital-to-life nutrients now have overtones of disease and death (when consumed in excess).
- Today, we eat excessive amounts of fat for the delectable mouth-feel. But when that instant gratification goes away, the fat does not. We spend too much time living in the moment; our palates overrule. "We ready ourselves for the slaughter...". We sacrifice years of life for moments with food.