Aren’t they designed to be irresistible?
Why, Exactly, are Ultraprocessed Foods so Hard to Resist? This Study is Trying to Find Out.
Submitted 10 months ago by silence7@slrpnk.net to nyt_gift_articles@sopuli.xyz
Comments
Dagwood222@lemm.ee 10 months ago
BearOfaTime@lemm.ee 10 months ago
We need a study to understand the chemistry/psychology research the “food” manufacturers use to make the processed crap attractive to us?
Really?
Gradually_Adjusting@lemmy.world 10 months ago
Would love to see a strong consumer protection administration straight up demand the proprietary research that pioneered this stuff and hold executives accountable.
FireRetardant@lemmy.world 10 months ago
Some of the other reading I’ve done implys its the salt, sugar, and fats. These were historically much more rare in our diets so our bodies encouraged us to eat them. Now big food processors are using it to sell more junk foods.
I remember reading a similar study a while back that made claims eating processed foods from a young age trains your taste buds to crave them more in adulthood.
anarchrist@lemmy.dbzer0.com 10 months ago
Right? The headline makes it sound like they’re hunting for the mythical ”cravinol", but it’s literally calorie density.
I recently had some homemade ice cream and I guarantee that was worse for me than the Ben and Jerrys dairy free I normally get.
Ledivin@lemmy.world 10 months ago
It’s a lot more than calorie density, but the distribution of fats, sugars, and salts. Salt doesn’t provide effectively any calories, but it’s still basically the mythical “cravinol.”