Drawing on years of extensive research and interviews with medical experts and industry insiders, former FDA commissioner David. A Kessler tears the brightly colored packaging off the food business to reveal the startling cultural, biological and psychological influences that have produced a nation of people hardwired to overeat.
The more hooked on these foods we become, the more of them we will buy.
David A. Kessler
David A. Kessler, M.D., is the Dean of the School of Medicine and the Vice Chancellor for Medical Affairs at the University of California, San Francisco. Prior to this appointment, Dr. Kessler served for six years as the Dean of the Yale University School of Medicine.
Dr. Kessler, who served as Commissioner of the Food and Drug Administration from November 1990 until March 1997, was appointed by President George H. W. Bush and reappointed by President Clinton. As Commissioner of the FDA, he acted to speed approval of new drugs and placed high priority on getting promising therapies for serious and life-threatening diseases to patients as quickly as possible. He introduced changes in the device approval process to make it more efficient and ensure that it meets high standards.
Under his direction, the FDA announced a number of new programs, including: user fees for drugs and biologics; the regulation of the marketing and sale of tobacco products to children; and preventive controls to improve food safety.
Agency of the U.S. Department of Health and Human Services. Established in 1927, it inspects, tests, approves, and sets safety standards for foods and food additives, drugs, chemicals, cosmetics, and household and medical devices. It can prevent untested products from being sold and take legal action to halt the sale of undoubtedly harmful products or of products that involve a health or safety risk. Its authority is limited to interstate commerce; it cannot control prices nor directly regulate advertising except of prescription drugs and medical devices.
It would be interesting to know what he thinks about the "shangri-la" approach of professor (of psychology - Berkeley) Seth Roberts - this advocates using a small amount of flavorless oil or sugar water in between meals to confound the brains ability to associate calories with flavor.
This looks like it will be an interesting piece to watch, I often find with most people, including myself, it's not what we eat, it's the portions and times of day in which we eat that is really the root of our society's obesity.