4 ms·
I’ve seen one theory that it might be something to do with not needing as much chewing and how quickly you can eat it. I can’t remember exactly the article I wa
by stephen_g 11mo ago
I’ve seen one theory that it might be something to do with not needing as much chewing and how quickly you can eat it. I can’t remember exactly the article I was reading but apparently there is a massive difference (e.g. insulin spike, etc.) eating apple purée of one apple vs. eating an apple.
Needing to chew less processed food may help just by being kind of rate-limiting (slowing down how fast you can get the food in), but also the enzymes in your saliva have time to start working on the food before you swallow it.
If I recall correctly I have also read (perhaps the same article, but maybe somewhere else) that some processes related to digestion might be triggered when you start eating (chewing), so the fact that you can eat so many calories so quickly before those processes get going might make a big difference too.
- lentil_soup 11mo agoas I understand, it's also the fiber. The fiber acts as a barrier that slows down the speed at which you absorb the food which leads to a smoother insulin spike (in case of carbs) and a faster feeling of satiation. When you blend the apple all that fiber is broken down do it loses those properties
- UncleMeat 11mo agoNobody knows. This is one of the things that makes efforts to regulate UPFs frustrating. Some people say that it is lack of fiber. Some people say that it is inflammation caused by preservatives and/or stabilizers. Some people say it is the hyperpaletability, which encourages people to overconsume calories. Some people say it is just the high amounts of sugar and salt. And it is unlikely that all of these things contribute equally such that they should all be regulated the same.