How a scientist is pushing to supersize research into ultra-processed foods

Re:How a scientist is pushing to supersize research into ult... by bloaf on Saturday September 14, 2024 @02:25PM (#41541768)

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)

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Re:How a scientist is pushing to supersize research into ult... by nick3443 on Saturday September 14, 2024 @03:24PM (#41542154)

There 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.

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Re:How a scientist is pushing to supersize research into ult... by tourmalinetaco on Sunday September 15, 2024 @02:55AM (#41545752)

If 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.

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