Unhealthier foods are engineered to be tastier
Food scientists have become adept at understanding how our brains respond to, and react to, and crave tastes, smells and textures, and have become adept at engineering and processing foods to take advantage of that – largely by adding lots of salt, sugar and fat – and to make these foods almost irresistible to our brains.
Sources: Scott Kahan, Chicago Tribune (2006)
- Although in theory minimal processing of foods can improve nutritional content, in practice most processing is done so to increase palatability, shelf-life, and transportability (and these processes tend to reduce nutritional quality). [2]
