Jared Gleaton, Psychology and Healthier Eating

Author(s): Scott Douglas Jacobsen

Publication (Outlet/Website): The Good Men Project

Publication Date (yyyy/mm/dd): 2025/01/01

 Jared Gleaton, a school psychologist turned food critic and author has a unique approach that combines his expertise in psychology with his passion for food. After losing 176 pounds in one year, he created the popular series “Jared Gleaton Eats,” exploring the psychological art of eating. His book, A Feast for the Senses: The Psychological Art of Eating Well, delves into people’s emotional connections with food. As a sought-after guest speaker, Jared shares insights on weight loss, food psychology, and culinary trends. He is open to collaborations with brands, journalists, and podcasters, promoting healthy living and mindful eating.

Gleaton discusses Oklahoma’s evolving food culture, transitioning from deep-fried dishes to fine dining, featuring Laotian and Indigenous cuisines. They explore fast food’s global influence, contrasting it with healthier and mindful eating trends. Jared shares insights on changing habits through self-reflection and moderation, drawing from personal experiences with weight loss and injuries. The conversation emphasizes food as a catalyst for exploration, growth, and life change, advocating for diet balance and quality.

Scott Douglas Jacobsen: So today, we are here with Jared Gleaton, a school psychologist, food critic, author, and host of “Jared Gleaton Eats.” You’re calling from Oklahoma, and I have a good question: What is the food culture like in Oklahoma?

Jared Gleaton: Well, it’s going through a culinary renaissance. It’s diverse, and we have come a long way. I’ve lived here for 30 years; I’m originally from Maine. It was all about deep-fried everything for the first 20 of those years. We loved to put ranch dressing on every food you could think of. But about ten years ago, a chef named Lisa Becklund from Seattle started doing fine dining dinners, which changed things.

Fine dining restaurants and modern American cuisine began popping up all over Oklahoma. Now, we even have a James Beard Award-winning chef, and one of our restaurants, serving Laotian food, was recognized by USA Today as one of the top 10 in the United States. We’ve also got fine dining options featuring Indigenous cuisine. We’ve come a long way quickly, especially over the last five years.

Jacobsen: How does the fast-food culture compare to this renaissance you’re talking about?

Gleaton: Well, fast food is still a big part of the culture here, and many of us grew up with it. The trend we’re trying to break is the dominance of chains like McDonald’s, Wendy’s, Whataburger, and even Five Guys. Fast food remains popular, especially because of its portion size and price. People tend to think they’re getting a good deal—more food for their money—but we slowly realize that farm-to-table, fresh ingredients and high-quality meals are worth much more than what you get at Taco Bell.

Jacobsen: You’d be surprised at how far fast food has spread. I’ve done a lot of different kinds of journalism, from fashion to church-state separation to a recent trip to Ukraine. I mention this because something surprising happened during that trip: In eastern Ukraine, in Kharkiv, 25 kilometres from the Russian border, I saw McDonald’s restaurants. They were as modern as any you’d find in Canada, with digital displays and all the latest technology. It wasn’t just there; other cities had McDonald’s and even KFC. This shows how fast food culture has spread from the United States to many parts of the world.

Many people don’t realize that the U.S.’s real power lies in its culture—often called “soft power”—which gets exported to many countries. Do you think this culinary renaissance in Oklahoma, and maybe in other parts of the U.S., could inspire healthier portions and palates that might spread to other countries, as opposed to the less healthy aspects of American dietary culture?

Gleaton: That’s a really interesting point. You’ve touched on something significant—culture, marketing, capitalism, and how these things make it easy for other societies to adopt certain habits. Let’s break that down further.

And that’s fast food, where the reach and the finances are considerable. But I would argue that if that’s what’s going into Ukraine and other places, it’s similar to how, for example, Coca-Cola is massive in Italy—either Coca-Cola or Pepsi, one of the two are huge there. The old-world, traditional fine dining, Michelin-starred, healthier lifestyles that were staples in European countries for decades are starting to change. It began on the coasts—on the East and West Coasts of the U.S.—but now it’s starting to hit the heartland of the United States, including places like Oklahoma.

It’s also impacting food trends within the U.S. We have that rich culture from countries like France and Italy, all the way up to Germany and England, and even Japan, which has incredible quality. As much as the U.S. is exporting McDonald’s and KFC, those countries are importing culinary techniques that are starting to gain recognition in places like Oklahoma, Kansas, and Missouri. I hadn’t realized it initially, but it’s obvious in hindsight.

One interesting point someone brought up is the idea of wealthy, advanced industrial economies like Japan. Japan became wealthy and high-tech without facing the same levels of obesity or unhealthy habits seen in many other countries. I don’t know Japanese culture deeply, but from what I understand, it’s centred around discipline, moderation, and perfection. You have examples like Wagyu beef, some of the best seafood in the world, and even their pork and chicken are exceptional.

It’s remarkable for an island country like Japan. Their entire culture is so different. In the United States, we had the Great Depression after World War I, followed by World War II, which pulled us out. During the Depression, the mentality was “finish everything on your plate,” and portions were small. But that mentality stuck, even as portion sizes grew larger. The idea became about getting more food for your money.

Then came the complete commercialization of food—remember T.V. dinners?

That’s right. T.V. dinners evolved into boxed dinners, which also have a price. The culture of moderation wasn’t taught because, you could speculate, the Depression created these lasting stereotypes. The focus shifted to how much food you could get for $20 rather than the quality or taste of the food.

And through marketing—think about it—billions of dollars go into designing food packaging and advertising in grocery stores. That becomes the culture, and it’s wildly different from places like Japan, where the tradition and history of food are central. There can be dietary deficiencies in Japan, sure. Still, in North America, particularly the U.S. and Canada, we have cultural overlap, largely driven by commercialization.

Jacobsen: What are we typically missing nutritionally in our diets?

Gleaton: Well, balance. If you’re following a fast-food culture, they’re not focusing on macronutrients or the quality of carbohydrates, fats, and proteins. Everything is deep-fried; everything is processed. It needs to include nutrition, balance, and moderation. What does your body need? How do you get the highest quality and best flavour from what your body requires to make it enjoyable?

All those wonderful sensations in your taste buds translate to your brain, signalling that something tastes incredible. But right now, those childhood favourites often trigger that response—like that blue box of Kraft macaroni and cheese. It tastes good, right? I advocate diving into the psychological aspect—conversing with yourself and reflecting. Do you like what you think you like, or have you been conditioned all your life to like certain foods and never discovered others because you’ve been trained otherwise?

Jacobsen: So, how do you instill healthier habits in kids? As people get older, they tend to become more set in their patterns of thought and habits. What challenges, along with the first question, arise for adults when trying to reprogram certain habits of thought and diet?

Gleaton: Humans are pattern-seeking creatures. We’re creatures of habit and routine. One of the cruellest things about the nature of time is that we’re constantly changing, even on the smallest levels—we might not see the changes, but they’re happening—and yet we resist that change. The first step I always recommend is self-reflection and conversing with yourself. This doesn’t only apply to food but to any aspect of life.

We don’t learn as much from our successes as we do from our failures, and it’s important to have the ability to stop and ask, “Why haven’t I liked this food all my life? What event caused me to think I don’t like it?” Finding the strength to say, “Let’s try it a different way” or “Let’s approach it from a new perspective” is key. If we can find that strength within ourselves, we can apply it to any part of our life, but it can start with food. After all, food is essential to who we are—it’s culture, our story.

Jacobsen: Why does healthier eating get the reputation of being not just difficult but almost Sisyphean in the effort required to make it a daily habit, compared to fast food? Fast food still requires you to go out, order, and wait for your meal. That’s the same effort as grocery shopping, picking up more greens, and eating healthy at home.

Gleaton: Perception is reality. Occam’s razor applies here: the mind perceives that one task takes a certain amount of time and another offers a certain level of quality, but it comes back to our upbringing and makeup. We have these routines and patterns that started in early childhood or developed along the way, and they shape our perceptions. The mind simplifies these routines, and fast food often feels easier, even when, as you said, the overall effort might be comparable.

It’s hard to break out of those habits. We must see a meaningful reason to change, whether because we’re adventurous or due to health reasons. But it’s also about the conversations we have around food in general. We love extremes. We hear things like “healthy food is expensive” or “healthy food doesn’t taste as good.”

For example, I make beautiful green beans sautéed in three or four tablespoons of butter. Sure, that’s not healthy. But if you reduce it to one tablespoon, just enough to coat them, and add a little salt, it’s delightful. It’s all about having that conversation with yourself and moderating what you do with the ingredients you have. That’s hard because we tend to go from one extreme to another.

“Diet” has gained a negative connotation because it is often seen as restrictive. That’s why many diets fail—people take it to the extreme, denying themselves things they crave, almost like addictions. Are you psychologically ready to overcome those cravings? Maybe the conversation should be about moderating those cravings so you can still enjoy them, but in smaller portions, savouring the moment and the pleasures you’ve enjoyed all your life, but in moderation.

Gleaton: What tends to be a turning point for people to start making those changes?

Jacobsen: It’s hard to generalize, but for me, it was losing my father. At that point, I was up to 370 pounds. I had zero moderation with food, and I couldn’t even see certain parts of my body, like my feet when I went to the bathroom. I knew my dad was always worried about my weight. Instead of using food as a coping mechanism, I used his concern as a strength. I knew I loved food—it’s a passion of mine—but I needed to re-explore my relationship with it.

For me, it was about health. It was also driven by my father’s passing and having an honest conversation with myself in my early thirties that I was no longer young. I carried around 300 pounds in my teens and twenties, and it wasn’t until I injured my back and never fully recovered that I realized I needed to make a change. After I lost the weight, the pain disappeared.

But it took a single life event to change my perspective, and even then, you still need drive, motivation, and determination. You must also forgive yourself for the little mistakes you’ll make, especially if you embark on a weight-loss journey.

Jacobsen: Yes, I’ve had two back injuries. Workers’ compensation covered them, and I got help with recovery. I was working at a horse farm, which was a big wake-up call.

Gleaton: It’s a big wake-up call. Once I lost the weight, the pain was reduced by 70%. But I also realized it takes work to strengthen your lower back muscles. I had to get an exercise ball and do strange exercises to strengthen my lower back. It’s one of those things that’s tricky—unlike building up your biceps, for example.

Let’s do some curls—it’s not like a chest press. It would help if you did pelvic thrusts to target those lower back muscles, for lack of a better term. It can feel weird at first. There are all these different exercises, and everyone finds something different to latch onto. It’s unique to the individual.

Jacobsen: When you go into restaurants in Oklahoma, how do you evaluate the restaurant itself? I’m thinking about how you’re greeted, the ambiance of the restaurant, and the entire experience, from looking at the menu to interactions like, “How are you today?” etc.

Gleaton: It depends on the type of restaurant. Is it fine dining? Fast food? Casual? I evaluate based on the genre. I expect that extra service layer if it’s fine dining with a strong reputation. Has the silverware changed between courses? What’s the menu like? What does the staff know about the food?

It’s less formal for casual dining, and I adjust my expectations accordingly. Lately, I’ve adopted a new approach when I visit restaurants. I’ll look at the menu but no longer order from it. Instead, I’ll ask the waiter or manager to bring me whatever they feel best represents the restaurant’s essence for a set amount of money. It doesn’t matter what the dish is—cook it how it’s meant to be cooked, and I’ll enjoy it.

By doing this, I’ve broken out of the box of sticking to the menu or my usual preferences and discovered new flavours and proteins I wouldn’t have tried before. That’s my process—it’s the “anti-menu” approach. I also enjoy tasting menus, where you get five to ten courses and can explore something new.

I greatly advocate experiencing restaurants through the five senses—taste, smell, sound, sight, and touch. Each bite you take has its sound; you might not realize it, but you can hear the texture. The texture, taste, appearance, and smell play into the sensory experience. I always notice the smell when I walk into a restaurant. Sometimes, it’s steak or smells fishy or smoky, which sets the tone. The first impression shapes your expectations for the meal.

Think about temperature—if a restaurant is too warm, instead of focusing on having a good time, you’ll subconsciously think, “This is too warm.” Or if it’s too loud, especially for people in the States (and I’m not sure if it’s the same in Canada), anxiety is at an all-time high. Crowds can trigger anxiety if you walk into a loud restaurant; your anxiety spikes, which dulls your senses. Even if the food is fantastic, you might be too focused on the discomfort to enjoy the experience fully.

Jacobsen: It’s a negative experience. But if you can recognize that, you can come up with a plan to overcome that anxiety. What about fast food restaurants? It will be a simpler evaluation, but what are you looking for?

Gleaton: What I’m looking for in a fast food restaurant is: did they put the burger together properly? Is it warm? Is the cheese melted? Is the chicken crispy? These are all things you can have expectations for, even with fast food.

The price point doesn’t matter. I can’t tell you how many times I’ve walked into McDonald’s over the years, and those famous fries—when they come out fresh from the fryer, they’re perfect. But the texture, flavour, and smell change if they’ve been sitting there for a while. The same goes for their burgers. I was at McDonald’s a couple of months ago, and the cheese wasn’t melted—it was a little cold, which impacted the experience. You can still expect a certain level of quality, even from fast food, to hit all those taste buds. Otherwise, you get the typical “oof, fast food” experience.

Jacobsen: When you’re hosting “Jared Gleaton Eats,” what do you keep in mind when choosing guest topics, and how do you project your voice and personality about things that matter to you?

Gleaton: My primary focus is food reviews on YouTube, which is what “Jared Gleato Eats” is about. I love to invite people to come with me. My focus is on the ambiance, the service, the food, and describing the experience to my audience. You can see the food, but if I say, “It’s wonderful” or “It’s great,” that doesn’t tell you anything. But I describe the initial notes of fatty beef, giving way to the middle notes of salt and pepper with beautiful end notes of garlic. In that case, you can imagine being right there with me, tasting the food and deciding if it’s something you’d want to spend your money on.

Jacobsen: What has been your favourite meal?

Gleaton: There have been so many, but I can tell you about my most memorable meal and my true introduction to gastronomy. It was molecular gastronomy with my sisters at Alinea in 2014. Alinea is known for creations like their green apple taffy balloon—they inflate the taffy with helium, and you eat the balloon, even the string! Another memorable dish was their stained glass made from raspberries. They bring out what looks like a strawberry, but it’s foie gras—there’s no fruit at all. They transform food in a way that tricks your mind into asking, “What is this?” It redefines everything.

What made it especially important was that it was an expensive meal, and my sister Mariah wanted to go. At first, I was against it—I wanted to go to Spiaggia or some other well-known Italian place in Chicago. But she convinced me, and it changed my life. Since then, it’s been an ongoing exploration into the unknown.

Jacobsen: So this exploration of the unknown is where food meets art.

Gleaton: Absolutely. Food meets art. Food meets life. Food meets change. It can catalyze so many wonderful things, yet food often gets a bad rap—especially regarding emotional eating. I’m an advocate for mindful eating. Instead of eating a whole tub of ice cream, take one bite, close your eyes, savour the flavour, and be content with just one or two bites. Food is life. Food is life.

Jacobsen: If you could pick any project to work on that conveys healthier living—something that encourages people to explore unknown territory, is reasonably priced, doesn’t take up too much time, and is still good for their health—what would that project be?

Gleaton: The project would encourage people to close their eyes and try something new whenever they visit a restaurant. It’s about exploration—getting outside your comfort zone and applying that strength to other areas of your life. Maybe there’s something you haven’t tried before but wanted to. Maybe there’s a book you didn’t think you’d enjoy because it wasn’t your usual genre, but you give it a chance. How wonderful if it all starts with something as simple as a restaurant?

Jacobsen: Jared, thank you for the opportunity and your time today.

Gleaton: I appreciate it. Thank you, Scott.

Jacobsen: Bye.

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