The SECRET to how your BRAIN interprets FOOD as INFORMATION | Mark Schatzker & Shawn Stevenson
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In this episode you’ll discover:
* The experience that inspired Mark to study flavor.
* How cattle eat intuitively, and what we can learn from them.
* Why the production of US crops has changed over the last few decades.
* The interesting link between flavor and nutrition.
* What a gas chromatograph is.
* Why most tomatoes in the grocery store have an underwhelming flavor.
* How our food system’s focus on quantity and price undermines flavor.
* What we can learn about obesity and food addiction from brain scans.
* Why the combination of flavor and sugar makes food addicting.
* What retronasal olfaction is.
* The truth about calorie consumption and weight gain.
* An interesting phenomenon that occurs when calorie counts are featured on menus.
* The traditional diet in Bologna, Italy, and how their obesity rates compare to the US.
* What happened in the pellagra epidemic, and which vitamin eradicated the disease.
* How the brain regulates your body weight.
* The perplexing question of obesity.
* What the bliss point is.
* How the brain interprets food as information.
* What nutritive mismatch is.
* The unintended consequences of fortifying foods.
* Why experiencing pleasure with food is so important.
Visit
http://themodelhealthshow.com/ to subscribe for free updates, new episodes and much more.
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