“Evidence is amassing that the nutritional content of processed foods is not accurately conveyed to the brain. This raises the possibility that how foods are prepared and processed, beyond their energy density or palatability, affects physiology in unanticipated ways that could promote overeating and metabolic dysfunction. A better understanding of how the properties of processed foods interact with the gut-brain pathway is critical, as is determining whether such effects affect satiety signaling, the addictive properties of foods, metabolic health, and obesity. In addition, although we focus on fat and carbohydrate, there are likely multiple signaling pathways to convey an array of nutritive information to the brain to guide food choice—and these pathways may be similarly affected by processed foods.”
About the Author
Hugo Rodier, MD is an integrative physician based in Draper, Utah who specializes in healing chronic disease at the cellular level by blending proper nutrition, lifestyle changes, & allopathic practices when necessary.
