I have made an interesting discovery recently. The type of media I use for frying up taco shells has a dramatic impact on my consumption rate. When fried in ve

I have made an interesting discovery recently. The type of media I use for frying up taco shells has a dramatic impact on my consumption rate. When fried in vegetable oil, I tend to eat 4-5. When fried in lard, 2 is starting to feel a bit much. The animal fat option seems to be what my body prefers. There's clearly some kind of endogenous GLP-1 inhibition action going on. It sticks with me a lot longer too. I feel myself getting sucked into my work for hours on end instead of bouncing in and out of the kitchen every 30 minutes looking for a snack. I think "mostly plants" can be interpreted as malicious advice given the realities of human biology.