The host talks about how his life changed when he started focusing on enjoying and thoroughly chewing his food rather than just consuming it as quickly as possible, and clarifies a misunderstanding about his previous comments regarding chewing. He also shares his preference for eating fewer, larger meals throughout the day.
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.
Our preference for certain tastes such as sweet, umami, and salt, and aversion to bitter and sour, may be hardwired in our neural circuits to ensure we consume essential nutrients and avoid harmful substances. Fat texture preference, however, is not linked to any specific taste.
Eating ultra-processed foods can lead to overconsumption of calories and cause difficulties in regulating food intake. Studies have shown that individuals tend to eat about 600 additional calories daily when consuming these types of foods.
In this podcast, the host debates with his friends about the validity of putting raw eggs in beer while also discussing his observation on fast eating habits and obesity.