We've been trained to supersize it.

It seems like Economics 101: If you can get a lot more food for just a few cents more, then it makes all the since in the world to upgrade to the "value meal." And since this trick has worked so well for fast-food marketers, your average product in the supermarket has become enlarged as well. The problem is the way we look at food--we should be looking at cutting down on our clories, not adding to them.

We've added extra calories to traditional foods.

In the early 1970s, food manufacturers, looking for a cheaper ingredient to replace sugar, came up with a substance called high-fructose corn syrup. This new invention made perfect sense: Corn was cheap and adundant- thanks to heavy goverment subsides-and Americans had an ever-escalating desire for sweet foods. Today, HFCS is in an unbelieveable array of foods--everything from breakfast cereals to bread, from ketchup to pasta sauce, from juice boxes to iced tea.