Food industry creates hyperpalatable, addictive foods from "summary" of The End of Overeating by David A. Kessler
The food industry has developed a strategy to create foods that are hyperpalatable and addictive. These foods are carefully engineered to tantalize our taste buds and stimulate our brains in ways that make us want more. They are designed to be irresistible, leading us to overeat and crave them even when we are not hungry. This strategy involves combining the perfect balance of sugar, fat, and salt to create a sensory experience that is intensely pleasurable. These ingredients are carefully manipulated to hit the "bliss point," a level of sweetness, richness, and saltiness that is so satisfying that it triggers a powerful reward response in our brains. When we consume these hyperpalatable foods, our brains release dopamine, a neurotransmitter that is associated with pleasure and reward. This dopamine release reinforces our desire for these foods, making us more likely to seek them out again and again. Over time, our brains can become desensitized to dopamine, leading us to crave even more of these foods in order to experience the same level of satisfaction. The food industry also uses marketing tactics to promote these hyperpalatable foods, making them seem like convenient, affordable, and appealing choices. They are often packaged in bright colors, adorned with catchy slogans, and positioned prominently in stores and restaurants to catch our attention and entice us to buy them. As a result of these strategies, many of us have developed a habit of overeating these hyperpalatable foods, leading to weight gain, poor health, and a cycle of craving and consumption that can be difficult to break. By understanding how the food industry creates these addictive foods, we can begin to make more informed choices about what we eat and take back control of our health and well-being.
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