In part 1 of this 'How do we lose fat?' series, we looked at how our evolution has affected the way we eat. In this second part, we take a look at how our food itself can drive us to eat more. We discuss food engineering, and the hyperpalatable nature of processed foods. We talk about how, by mimicking foods that we have evolved to overeat as a survival mechanism, food companies can make their products so compulsive. We look at how the composition of our meals can create a gap between our energy requirements, and our need for nutrients.

The full text is available as a blog post on my website here. The full YouTube series is available here.

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Disclaimer: I am not qualified to give any sort of medical or dietary advice, and nothing in this material should be considered as such. The opinions expressed here are my own, and for the purposes of discussion only. Please consult a qualified medical professional before undertaking changes to your diet.

Here are some references for further reading:

Salt Sugar Fat: How The Food Giants Hooked Us - by Michael Moss 2013 Penguin Random House ISBN 978-1400069804

Protein leverage and energy intake

Testing protein leverage in lean humans: A randomised controlled experimental study

Protein leverage affects energy intake of high-protein diets in humans

Testing the protein leverage hypothesis in a free-living human population

Ghrelin and glucagon-like peptide 1 concentrations, 24-h satiety, and energy and substrate metabolism during a high-protein diet and measured in a respiration chamber

The evolution of the human trophic level during the Pleistocene

Fructose and uric acid as drivers of a hyperactive foraging response: A clue to behavioral disorders associated with impulsivity or mania?