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www.Balita.com Food addiction: Myth or fact?
WHEN people complain that certain foods are addictive or that they are “hooked” on them, they are usually joking – but there may be some truth to the claim.
According to a new study
in Archives of General Psy- chiatry, a research team led by Ashley Gerhardt, M.S., MPhil., of Yale University examined links between food addiction symptoms and brain activity in 48 young women ranging from lean to obese. They found that persons with an addictivelike eating behav-
Weekend, Sat. - Tues., July 2 - 5, 2011 Balita
Modern, overprocessed foods are designed to excite the taste buds and promote food addiction, say the authors of a fascinating new book.
ior seem to have greater activity in brain regions similar to those related to sub- stance dependence. The study concluded that addictive processes may prompt eating patterns that lead to obesity. “We have no doubt that certain foods are addictive,” says Dian Griesel, Ph.D. “The real question is, ‘What is it that makes these foods so addictive?’” Increasingly, the scientific literature suggests that sugar consumption may be the culprit. Yet in the book “TurboCharged: Accelerate Your Fat Burning Metabolism, Get Lean Fast and Leave Diet and Exer- cise Rules in the Dust” (BSH, 2011), Dian and her brother, co-author Tom Griesel, point out that the human body is perfectly capable of consuming, processing and thriving on “natural” foods. It is the to- tally unnatural man-made products that are causing the problems.
“The rise of obesity and other modern diseases such as cancer, cardiovascular disease, diabetes, hypertension, high tri- glycerides and hypoglycemia, to name a
few—along with so-called ‘food addiction’ – are all the end result of consuming too many of these ‘engineered’ modern foods in our daily diets,” say Dian and Tom. Tom adds, “These modern foods are de- liberately designed to stimulate and excite our taste buds and brains. They all contain refined carbohydrates, which, after becom- ing nutritionally neutered via processing, are often produced with refined sweeteners both real and artificial, fats and problematic trans-fats, unnaturally high amounts of dietary omega-6 fatty acids from vegetable and manufactured oils, salt, a cornucopia of artificial chemicals, dyes and additives that make these packaged items lethal to our health and addictive to many.” “Processed-food manufacturers know this and create their for mulas and recipes with this in mind. They hope you will be- come addicted to their product,” says Dian. To buy “TurboCharged,” visit www.
amazon.com/dp/1936705001. For more information, visit www.turbo-
charged.us.com. ■ Happy 4th of July! Fil-Am dolls Jamie Bacani and Ciamara Morales anchor the fun and entertainment KAPISTAHAN From page 36 America Honor
Ten conquer we must, for our cause is just, And this be our motto--”In God is our trust.”
And the star-spangled banner in triumph doth wave O’er the land of the free and the home of the brave.
LAST STANZA “THE STAR-SPANGLED BANNER”
www.islandpacificmark et.c om
yak magkakaroon ka ng ka-share. Makikita mo, pagbalik nila dalawa, tatlo or grupo na sila,” said Zaida. “Nakakatuwa kasi feeling ko, we are like agents of unity (Here, even if you come by yourself, you will definitely establish connections. I am happy. I feel like we are agents of unity).” People who know her agree on one thing: Zaida is essentially sweet and friendly and doesn’t have to make a front. Making new friends comes natural to her.
Saturdays are reserved for comic standup performances and live band. Again, each time, the place becomes SRO. Upcoming at Kapistahan are marquee performers that include Jo Awayan on July 1, Antionette Taus on July 2, which, incidentally is the second anniversary of the Kapistahan. And on July 16, comic Leonard Obal takes center stage. Sundays are reserved for private parties – corporate and business mixers, debut, Christening and other happy family celebrations. And while nightly parties at Kapistahan even get bigger and louder every night, Zaida is cooking up more excitement for the day time customers. Aside from the usual popular Kapistahan offerings of pork sisig and chicken inasal (Bacolod style), Zaida will soon launch the “Sinugba (grilled) Family Platter ” which is expected to bring in the whole family for dinner. The new “platter” offering feeds a fam- ily of four or five, which will be served over banana leaves, and will come with
the mouth-watering ensalada of yellow- green mango, tomato, onion, and bagoong (shrimp paste). And it becomes more engaging because the food could be eaten with bare hands (kamayan). The platter consists of bulalo soup as starter, squid, fish, shrimp, pork liempo, chicken inasal, and some veggies (all grilled). Plus a fresh buko juice; all these for a price of $30. Actually, there is nothing surprising with the Kapistahan business model. This had been done a lot of times by some en- terprising Filipinos. But the big difference is the Zaida factor. While most Filipino restaurant owners do not reach out to their customers, Zaida is the opposite. She does care a lot. She knows most of them by name. She talks to them. She shares their dreams and their frustrations. She drinks and parties with them. She is a genuine caring person and a trustworthy friend. Proof of this is that for two years in a row now, Kapistahan sponsors a party every Christmas and New Year for Fili- pinos who do not have families or friends to share the happy holiday celebrations. The food and the feast are secondary; but the recognition of the greater human need of belongingness and acceptance is what makes the Zaida and Kapistahan business model very successful.
Kapistahan is located on 1925 W.
Temple Street, Ste. 103, Los Angeles, CA 90026. Tel.: 213-484-2660. You can visit the website: www.kapistahan
grill.com. Or you can check out on special celebrity gigs on Facebook Fan Page. ■
KAPISTAHAN CEO Zaida Cosio-San Juan (centeR, foreground) becomes one with the crowd during party celebrations. The Kapistahan crowd is now known as the L.A. Dabarkads, a happy group that sings and dances on Thursday and Friday nights every week.
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