It's not the carbs.
It's not the fat
It's the PALATABILITY, and there's a new paper that tries to define hyper-palatable foods (HPF *sigh*) and figure out their prevalence in our food supply. It's really interesting 1/
onlinelibrary.wiley.com/doi/full/10.10…
It's not the fat
It's the PALATABILITY, and there's a new paper that tries to define hyper-palatable foods (HPF *sigh*) and figure out their prevalence in our food supply. It's really interesting 1/
onlinelibrary.wiley.com/doi/full/10.10…
They define 3 categories of hyper-palatable foods:
1 Fat+sodium (>25% of cals from fat + >.3% sodium by weight
2 Fat+sugar (>20% cals from both fat and sugar)
3 Carbs+sodium (>40% cals from carbs + .2% sodium)
62% of foods in USDA's nutrition database are in 1 of the categories
1 Fat+sodium (>25% of cals from fat + >.3% sodium by weight
2 Fat+sugar (>20% cals from both fat and sugar)
3 Carbs+sodium (>40% cals from carbs + .2% sodium)
62% of foods in USDA's nutrition database are in 1 of the categories
You can argue with their definitions, but it's a decent stab at quantifying something that's very hard to quantify. And it's necessary (methinks) to shift the conversation away from macronutrients and toward palatability and environment.
Carbs aren't the problem.
Fat isn't the problem.
Food is the problem. Specifically, combinations of fat and carbs that are cheap, convenient, ubiquitous, and irresistible. That's what's making us fat, and I'm glad to see some research focus on it.
OK I'm done.
Fat isn't the problem.
Food is the problem. Specifically, combinations of fat and carbs that are cheap, convenient, ubiquitous, and irresistible. That's what's making us fat, and I'm glad to see some research focus on it.
OK I'm done.
