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Snack Addiction: Public Victimized for Years: Book Released this Week Agrees
Investigative article in the New York Times Magazine says corporate America spent huge money and resources to addict the public on snack foods ignoring nutritional value. Another author agrees in his book to be released this week.
“The public and the food companies have known for decades now … that sugary, salty, fatty foods are not good for us in the quantities that we consume them,” says Moss.
Another author, Chef Shedric Wallace agrees. Based on more than a decade of overseeing food research and development with companies like The Olive Garden and Royal Caribbean Line, Chef Shedric has developed products with some of the large food producers in the America. He says that Americans are victims of marketing and the science that creates addictions.
“Taste was all ways the driving force behind our work. We gave little consideration to anything else as food developers. If a product scored well in tasting panels and focus groups it was deemed a success, if not it was tossed out,” says the Chef who is also a certified nutrition consultant and culinary researcher.
“Based on what I have learned about the addictive nature of these products, I have concluded that the only way to liberate Americans from their "taste bondage" is to essentially bring about a “pallet/taste bud reset,” says Chef Shedric. “I concluded that the emphasis has to be put on consumers, because no manufacturer will give up his key weapon for driving sales willingly. Giving consumers information and a new method of looking at the foods they eat is the power behind my 12-week Sustainable Nutrition Action Plan”
“My book argues that a dependence on highly processed food and a lack of fresh whole foods in combination with our fast paced lives has made most of us dehydrated, toxic, undernourished, and over stressed.,” Chef Shedric continued. “The MicroNutrient Solutions points out that no amount of exercise or calorie restriction is going to make a difference as long as these four conditions persist.”
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About the Author, Chef Shedric Wallace, and the Book, The Micronutrient Solution:
Chef Shedric is former Vice President of Culinary Research and Development for The Olive Garden Restaurants and former Culinary Development Director for Royal Caribbean Cruise Lines. He spent most of his professional career studying what drives us to eat the way we eat. Now he is applying what he learned from years of sophisticated consumer research to a higher calling. Shedric is transforming lives by sharing the secrets to eating our way to great health and weight loss – rather than starving ourselves.
“As a professional researcher, I could not understand why I could not permanently lose weight in spite of intense exercise and ridged dieting. Once I discovered the importance of eating an abundance of micronutrients daily, I spent the next two years validating the scientific principles behind The Micronutrient Solution”
In less than two years he read 50 books on diet, health, and nutrition and earned a certification as a nutrition consultant. His research led him to the conclusion that most of what we have been taught about dieting is simply wrong.
Shedric studied food science at California Polytechnic University, where he earned a Bachelor’s in Science. He is also a graduate of the prestigious Culinary Institute of America in Hyde Park, New York. In addition, he holds a certification as a nutrition and wellness consultant. His healthy eating tips are posted regularly at www.healthfulchef.com.
Shedric honed his culinary skills at five star properties like the Hay-Adams Hotel in Washington DC, a favorite of the world’s politically elite, literally across the street from the White House and the Loews Santa Monica Beach Resort in Santa Monica California.
Page Updated Last on: Feb 25, 2013