His 2009 book entitled "The End of Overeating" (a "New York Times" best seller), highlights for the consumer the amount of fat, salt, and sugar in their food intake. He asserts that this trio of elements in restaurant and processed foods conditions us to eat more, in a manner that changes our brain circuitry, and that children may develop a pattern of overeating and obesity that they might retain for life. He stresses that this outcome of lifelong obesity is not genetic, but environmental and avoidable.