@[email protected] to New York Times gift [email protected]English • 3 months agoWhy, Exactly, are Ultraprocessed Foods so Hard to Resist? This Study is Trying to Find Out.www.nytimes.comexternal-linkmessage-square7fedilinkarrow-up123arrow-down11
arrow-up122arrow-down1external-linkWhy, Exactly, are Ultraprocessed Foods so Hard to Resist? This Study is Trying to Find Out.www.nytimes.com@[email protected] to New York Times gift [email protected]English • 3 months agomessage-square7fedilink
minus-square@[email protected]linkfedilink6•3 months agoRight? The headline makes it sound like they’re hunting for the mythical ”cravinol", but it’s literally calorie density. I recently had some homemade ice cream and I guarantee that was worse for me than the Ben and Jerrys dairy free I normally get.
minus-square@Ledivinlink3•edit-23 months agoIt’s a lot more than calorie density… it’s the distribution of fats, sugars, and salts. Salt doesn’t provide effectively any calories, but it’s still basically the mythical “cravinol.”
Right? The headline makes it sound like they’re hunting for the mythical ”cravinol", but it’s literally calorie density.
I recently had some homemade ice cream and I guarantee that was worse for me than the Ben and Jerrys dairy free I normally get.
It’s a lot more than calorie density… it’s the distribution of fats, sugars, and salts. Salt doesn’t provide effectively any calories, but it’s still basically the mythical “cravinol.”
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