Hyperpalatable foods disrupt natural hunger cues from "summary" of The End of Overeating by David A. Kessler
Many foods today are designed to be extremely appealing to our taste buds, often combining fat, sugar, and salt in just the right proportions to create a sensation of bliss on our tongues. These foods are engineered to be "hyperpalatable," meaning they are so delicious that we are drawn to eat more and more of them. However, this intense pleasure that these hyperpalatable foods provide can actually disrupt our body's natural hunger cues.
When we consume these hyperpalatable foods, our brain releases large amounts of dopamine, a neurotransmitter associated with pleasure and reward. This flood of dopamine can override our body's signals of satiety, or fullness, leading us to eat more than we actually need. As a result, we become disconnected from our natural hunger cues, eating not because we are truly hungry, but because the food in front of us is so irresistible.
Over time, this cycle of overeating hyperpalatable foods can lead to a dysregulated eating pattern, where we rely more on external cues such as the sight or smell of food rather than internal cues of hunger and fullness. Our bodies become conditioned to seek out these highly palatable foods, even when we are not physiologically in need of nourishment.
This disruption of our natural hunger cues can contribute to weight gain and obesity, as we continue to consume excess calories without realizing it. Additionally, the constant consumption of hyperpalatable foods can lead to a cycle of craving and indulging, perpetuating unhealthy eating habits that are difficult to break.
In order to regain control over our eating habits and reestablish a healthy relationship with food, it is essential to recognize the influence of hyperpalatable foods on our behavior. By becoming more mindful of our eating patterns and making conscious choices about the foods we consume, we can begin to retrain our brains to respond to true hunger signals rather than the lure of hyperpalatable foods.
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