Chapter
Food Science and Flavor
59:18 - 1:03:36 (04:17)
The food industry has leveraged our desire for tasty food to our detriment, but flavors can also indicate nutritional content. Non-starchy green leafy vegetables increase the production of our body's major satiety hormones, which control our appetite.
Clips
Eating non-starchy green leafy vegetables can lead to an increase in the production of our body's major satiety hormones and can also help with metabolism and cognitive function.
59:18 - 1:01:30 (02:12)
Summary
Eating non-starchy green leafy vegetables can lead to an increase in the production of our body's major satiety hormones and can also help with metabolism and cognitive function.
ChapterFood Science and Flavor
Episode1040 How to Upgrade Your Brain, Boost Metabolism, Maximize Hormones & “Burn” Body Fat w/Shawn Stevenson
PodcastThe School of Greatness
The speaker shares their experience of transitioning to healthier food habits and highlights the role of culture and environment in shaping food choices.
1:01:30 - 1:02:08 (00:37)
Summary
The speaker shares their experience of transitioning to healthier food habits and highlights the role of culture and environment in shaping food choices. They emphasize the importance of making healthy food taste delicious to encourage better eating habits.
ChapterFood Science and Flavor
Episode1040 How to Upgrade Your Brain, Boost Metabolism, Maximize Hormones & “Burn” Body Fat w/Shawn Stevenson
PodcastThe School of Greatness
The food industry has leveraged our hardwired desire for tasty food to our detriment, and flavors can be indicators of nutritional content.
1:02:08 - 1:03:36 (01:28)
Summary
The food industry has leveraged our hardwired desire for tasty food to our detriment, and flavors can be indicators of nutritional content. Scientists have also studied the relationship between diet and brain health in seniors.