4 ms·
That's why I gravitate towards the 'hyper-palatable' label vs 'hyper-processed', to me it captures a more plausible set of criteria (engineered via fat/sugar/sa
by bloaf 2y ago
That's why I gravitate towards the 'hyper-palatable' label vs 'hyper-processed', to me it captures a more plausible set of criteria (engineered via fat/sugar/salt addition to maximize its appeal, etc) that cause a more plausible and specific set of problems (hijacking reward pathways to cause overeating, etc)
- nick3443 2y agoThere is a Peter Attia interview with Michael Easter that explores this concept and anecdotally supports it, where he investigates a tribe (Tsimane tribe) with low obesity and cardiovascular disease, and his personal experience eating their plain and unseasoned diet compared to normal western foods. I normally dislike the typical podcasters/podcasts because of their self promoting and low information density nature but I thought this one was ok to recommend.
- tourmalinetaco 2y agoIf you want it from an industrial perspective, I suggest checking out “Salt Sugar Fat: How the Food Giants Hooked Us“ by Michael Moss, and “The End of Overeating: Taking Control of the Insatiable American Appetite” by David A. Kessler, former head of the FDA.