A discussion about the appeal and quality of gummy candy.
Despite their sweetness, artificial sweeteners fail to activate the key sensors in the gut that inform the brain to stop craving sugar, unlike sugar molecules which activate a unique gut-brain circuit that drives our preference for sugar.
Sweet cravings are not just about taste but also about the nutritive components that come with it. Our neurons crave glucose, which is supplied by food with a sweet taste.
Our bodies start breaking down sources of fat after prolonged fasting, producing beta hydroxybutyrate and acetoacetate, which become another substrate for making ATP in the Krebs cycle, providing energy to the brain. This is a crucial adaptation since the human body has evolved to store a finite amount of glucose, leading to an organism that is wildly dependent on glucose and can only store about one day's worth.
In this excerpt, the speaker shares his love for malt loaf, describing its moist texture and how it doesn't need any extra steps to enhance the flavor. He also mentions its high carb content and compares eating it to honey, which he doesn't find as interesting.