It's more accurate to say obesity-inducing qualities of food, since decades of work has gone into optimizing that. It's kinda like if you can make all food func

It's more accurate to say obesity-inducing qualities of food, since decades of work has gone into optimizing that. It's kinda like if you can make all food function like a very salty glazed donut, you get obesity (especially when it's large quantities of very CHEAP very salty glazed donuts: and bear in mind we also drink our very salty glazed donuts)