Hi Chris, I am a vegan/plant based family medicine practitioner (GP) in Australia. I listen to you for an hour every day (while driving to and from work) and I can't thank you enough for your in-depth research and presentation of the medical literature. Please never stop making these videos. You have contributed more to my knowledge of nutrition than any textbook, professor or mentor. You're a treasure and thank you, for being YOU!
Thank you! Plant based GPs are my heroes. 👏 My son in law is one and I adore him. Sometimes I feel unqualified to do this and that’s probably what drives me to make every reference as airtight as possible.
@@Viva-Longevity Is he the one who you mentioned as having been obese at one time? I see a psychiatrist who went to Harvard and he's morbidly obese. Whether you're a vegan or a keto/Paleo there's no controversy about how unhealthy it is to be obese but many healthcare professionals are not doing any better with controlling their weight than the average truck driver. Homosapiens are complicated. Knowledge alone isn't enough for everyone to do what is rational. Thee end, good luck. Suggestion, find someone worth interviewing who knows a lot about the evolution connection explanations for why many people can't/don't change the way they eat and live.
I discovered your channel last year, and it helped me to find my way back to myself. I come from a die-hard French eating culture - breakfast, lunch, and dinner with everyone sitting at the table and eating food made from scratch. I've been a vegan for 10 years (purely for ethical reasons). Then I wanted to lose some weight and became a primarily keto vegan and intermittent faster. I became as thin as I was when I was 18 (I'm 58). Without realizing it, I also became obsessed with food and exercise. Then last year, I started to have crazy cravings (which I'd never experienced in all my life) and gained 15 kg in less than a year. With the help of your content, I decided to stop keto, OMAD, and general fitness hysteria and went back to listening to my body. So, I reconnected with starchy food, fruits, and the occasional vegan cookies and slowly lost 12kg. Never again will I listen to diet gurus and their disruptive food ukase! Thank you.
Your story reminds me a bit of my own. Through my mothers cooking I grew up on something close to the mediterranean diet. I started eating vegan like 8 years ago also due to ethical reasons. But I had no clue about nutrition. I never had weight issues, no matter what or how much I ate. So I just ate vegan without looking into the health aspect. 3 years ago I started to incorporate some fish and cheese again because the vegan diet felt too restrictive to me. I have been struggling with mental and neurological disorders since my childhood and a person in my family who suffers from similar conditions went keto and he said it solved a lot of his issues. Reluctantly I gave it a try myself. I was desperate. I wanted something to change in my life. Something around 3 to 6 months in I got a myriad of physical issues that I have never had in my life. Gastritis, Prostate pain, trouble breathing, chest pain, worsened eye sight. I had these symptoms for around 2 or 3 months. Some how I still didn't (want to) connect these changes to my diet. I still remember nearly passing out after trying to get back to a normal diet, eating an Orange or some oatmeal. I must have become completely insulin resistant on the keto diet. Through gods grace I found resources like Plant Chompers, Physicians Committee and Nutrition Mad Simple. I went back to a vegan diet. This time whole-food and low fat. My gastric problems went away, my prostate problems went away and my eyes are better than ever. I still have some issues with breath and chest pain but it's getting better too. It didn't cure my mental and neurological issues but at least I'm alive again. Now I'm incorporating more healthy fats back into my diet and some occasional fish. Trying to listen to my body and taking the whole-food vegan low-fat diet as my foundation to come back to if something doesn't work.
@@earllemongrab7960 Have you seen a psychiatrist? Are you on any meds for anxiety or depression or whatever else you are referring to but not being very specific about?
Hi @@jackschitt6235, thx for your concern. I have been seeing psychiatrists, therapists and have been trying different medications for around 15 years. I have struggled with anxiety, depression, emotional abuse. After a burn out 10 years ago I have been late diagnosed with ASD at age of 30. I am 35 now. I am mostly free from suffering if I stay at home and precisely dose how much I interact with the outside world. My life wasn't always this restrictive. I used to be more resilient. Not having the right kind of help early in life has accumulated a lot of trauma, which is hard to get rid of. All the treatments that I have tried didn't give me back my QOL, they just made me suffer less. In the end all the doctors could offer me was for me to accept my condition and work around it. That's how I came to try keto, out of desperation. I don't like giving up.
@Earl Lemongrab it will Earl, just focus on the good omegas, zinc, b12, vit D, iodine, and magnesium, and all the food will cover the other important micronutrients. Get your omega 3s from plants and algae based omega 3 supplements. Keep that up for 4onths and see how you feel. 1 to 2 oz of fats only of buts each day as Dr Furhman suggests. The only thing I'm not sure of is conversion of k1 to k2 in our guts but try and have 2 to 3 cups of different greens a day and I'm sure conversion will be fine!
I'm about to start year 3 of my weight loss journey, currently down -80 LBS (from 245 to 165) and I can't tell you how many of my friends and family have lost weight from Ketogenic diets. Virtually none of them has maintained their weight loss. I started my journey because I was diagnosed with heart disease, metabolic disease, and was at high risk of a serious cardiac event. As such, I decided against keto because I was concerned about how all that saturated fat might exacerbate my heart trouble. I went down the plant based diet, consisting mostly of homemade meals originating from fresh vegetables, nuts, and occasional fish. When I began I was ridiculed since my weight came off slowly and the food I ate didn't seem very palatable but its a whole different story today since I'm the only one in my social circle who has not only maintained my weight loss but have managed to build a considerable amount of muscle mass too! My new life motto is stolen from Michael Pollen: Eat Food, Mostly Plants, Not Too Much
80 pounds!! 👏 245 to 165 is hard to do - my hat is off to you. I'll bet your bloodwork is light years ahead of what it was too. I know a few people who've lost weight on Keto and kept it off, but the numbers are few and their bloodwork is often scary.
@@Viva-Longevity 63lbs lost here. Low carb for almost 5 years now. I do walk almost 20 000 steps a day and do some weight lifting as well (dumbell), but my diet is very high in REAL food such as eggs almost daily, bacon, butter, cream, bacon, wild caught fish, but also plenty of nuts, some vegetables and a few SELECT fruits, mostly berries. HDL is 42 and LDL is 86. Triglycerides were 66 down from almost 200 a few years ago. I believe keto is good for short term quick weight loss, but should be modified to low carb, low processed food, low excess sugar after a few months. It is much most feasible long term IMO. Checked my blood pressure yesterday for the fun of it and after realxing for a few minutes in the pharmacy, was at 120 over 72. My typical reading was closer to 145 when I first started... Here's a little video I made a few months ago : th-cam.com/video/wP2FNFfNcCc/w-d-xo.html&t
I watched this episode twice, once with my husband and daughter. Who indulge in my vegan dinners, but eat a standard American diet the rest of the time. It has been a fight, because they think my food is not tasty. And now I am understanding that I am fighting a losing battle. I need to make our health a bigger priority! Thank you again for making video's great! My husband even laughed!
you could salt+fat to their taste and slowly reduce it over the course of a few years. Do not do this secretly I am not advocating deception. It is your desire to share veganism with them, not your duty, they have accepted it so far as to sit at the dinner table. They may not share your desire for "health". Simply put, we are not all "DOOOOMED" to obesity if we eat "Junk food". The big data completely destroys the context of individual experience and while it is clear that high fat and high salt foods are "super yummy" it is also true that countless people can and do enjoy healthy and strong lives on "Junk food" and should not be judged or controlled for any notions you have pertaining to their personal experience of life.
Yes check out The Pleasure Trap book. That book came out many years ago and it talks about the same thing. All the processing and added salt oil and sugars make us overeat. Then when we try to eat actual food our tasted buds can't taste it so it tastes like crap. They compare it to a bright light and your eyes get used to the bright light. Then you go in a dark room and can't see anything until a few mins go by then you can start to make things out in the room. Same with our taste buds. We have to stop eating this junk food and give our taste buds time to adjust back to tasting real food. I took awhile for me but I am able to taste the sweetness of a Brussel sprout now.
I seriously don't understand why Tera's papers are not making media headlines right now, meanwhile a diabetic medicine like ozempic is in shortage, what a world we live in 😓
@@Fearzero Capitalism is what is putting you in the grave because they'd rather fatten you up with salt, sugar and fat, to line their pockets with money (too reduce their cost), and not support your health with healthy food.
The part about how a recipe can become hyper palatable over time even if the ingredients list doesn't change because we keep selective breeding them for hyper palatability was so scary to me, and it's such a drastic shift in only 20 years. Maybe in 30 years peanuts will be as fatty as pili nuts and I'll be 200 pounds because of eating so many fresh salads. It's terrifying.
@@Viva-Longevity Me too. Shouldn't natural selection kick in at some point? Either people start tolerating hyper-palatable foods or enough people die off from them that the surviving people don't find them so palatable? It's so crazy-opposite to what is conducive to survival of the species.
The wide ranging portfolio of different sources of information you have gone through is absolutely insane, truly. I myself fight this fight against the food status quo, but honestly, anyone, with scientific background or not, tries to make a case against a plant based way of nutrition and the way forward with that would be helped and disproven with you and your assimilated works. The points of reference reaching back that far is what topples all of these hearsays and fallacies always used by these wannabe quacks. I think you are doing what all of these social media giants try to do, actually pathing a way out of this mess. I could see you in a key position somewhere leading the charge, honestly. I love you, dude. Keep it up! Please.
@@Viva-Longevity Oh, no, I think you are. I've been through all of the online debates that went on for nearly decade now in this space and your explanations simply put the issues that always have arisen at bay. It's a nightmare to go through that as a lay person. This individual sorting and collecting of data points is what one has to do to formulate an answer, I believe, and no one does it as good as you seem to do it, to my current knowledge. May be a generational difference, for that you already have gone through what the 90's Kids currently are and or trying to go through, but this work you are doing is quite essential to actually make a dent into the well built deflective armor from those who want to keep things the way they were - Selling. Just because you don't do the science yourself you shouldn't underestimate the potential you have going on, this could flow into something bigger, if you'd want it to.
I always look forward to your productions, Chris. I’ve been plant-based for 13 years, slowly improving the content of my diet from videos like yours. Thank you.
again, this is a brilliant video, thank you. I can't understand why your channel hasn't a lot more subscribers.I really appreciate your content, and I believe that tons of work go into each and every video.
Thank you. I dunno, a whole lot of nutrition channels are running circles around mine in terms of subscribers and views, getting millions of views for episodes that are much easier to produce. 🤷♂️
I think that is because he contructs good narrative, but it's not actually giving much for the public in terms of information if you stop to analyze the video.
@@Viva-LongevityHi Chris, IMO focus on the lives you are transforming, rather than viewer numbers. Your videos are like a art house documentary vs the popcorn blockbuster Hollywood movies e.g. carnivore videos.
Hello, Chris. My wife and I started down the WFPB path a few years ago and only recently discovered your channel. We truly enjoy your presentations (that's coming from a retired TV broadcaster) and love the information you and your good wife provide. Please keep it up! We'll be watching!
removing added salt as a vegan was a game changer. it's so nice to just be able to eat what you need and not feel full sick at every meal. that's the signal i look for and i think it pretty much maps to hpfs. we can develop this inner awareness and take control. not easy but doable.
@@gosiak3267 I have low blood pressure and avoid foods with added salt. I don't use straight up salt in my cooking either. But I do use things like miso paste, seaweed like nori and kelp. Those are healthy sources of some salt and iodine. Blood pressure still low, but no light headedness.
I appreciate all your videos. The time, effort and thought is top tier. Im always hopeful the algorithm will start promoting you to a larger audience that matches the quality of the production and importance of messaging you have. Thank you so much for your fact based and easy to digest communication. I’m always envious of your skills and wish I had it in me to produce content even half as fun to watch as yours.
This has got to be one of the most underrated videos on nutrition I’ve ever seen. As a nutritionist I appreciate SO MUCH how you distill the scientific consensus down into palatable bits! Not to mention the new science on this classification of hyper palatable foods. I will definitely start looking more into this and integrating this info.
Adversity makes us thin. Convenience and complacency make us fat. Prepared and processed food makes us fat because we can get it anywhere anytime. Sedentary work in urban areas make us fat. Welfare makes us fat. Less military obligation makes us fat. Less stigma around eating makes us fat. Computers make us fat. Exposure to cold indoors or outdoors make us thin. Exposure to heat indoors or outdoors make us thin. Less transportation makes us thin. Remember the oil crisis in the 70s? I lost weight from walking outside in winter up north and being at home with less heating.
Jack LaLanne ate animal products.. and his long life can certainly be attributed to his exercise routine.. just like Attia shows in his book.. that exercise is massively powerful.
Thank you Chris or another amazing, informative, episode. I think of all the folks (and animals) out there suffering and wish your channel would go viral. Loved Tera- she is utterly charming and clearly brilliant!
You make great content. I mostly follow mcdougall but recently read The Pleasure Trap for the 1st time and I believe they are spot on. They been talking about how added salt oil sugar overrides or satiety mechanism. I will absolutely crush a mcdougall style dish if I put ketchup or BBQ sauce on it. But if I just leave it bland and throw on a few spices I feel full and not even half the dish it done. I think you're right in this video and very lined up with what The Pleasure Trap says. These "foods" override our satiety mechanisms and its why 80% of the population is overweight. I hate seeing "natural flavoring" added to so many "foods" as well. I can't even find a vegetable brooth that is no salt and no "flavorings" added to it.
@@mattzilla331 Americans weren't overwight till the food industrial complex convinced people used seed oil which used to lubricate machines. If it is not broken don't fix it.
@danpan001 a lot of stuff changed besides ppl ditching butter. Butter and lard is a huge problem. Look up the North Karelia Project. Finland had the worst heart disease rates in the world. It was just "normal" for otherwise fit looking men and women to have heart attacks in their 40s. Finland was able to get them to ditch the animal fats for vegetable fats and there cardiovascular death rate dropped by 85%! So no. Butter and lard isn't better. The evidence against them is overwhelming. Ppl need to get off junk food and less TV move more. It's well established what's caused the obesity epidemic. More processed food and less movement.
Tera's theories immediately resonated with me in the last episode, especially in the context of the study you were talking about. Didn't think to leave a comment though, your videos always have amazing insights.
I love this channel! You know how you'll save a new post to savor later? Not this one. I watch it immediately bc I know I'll watch it several times anyway. So much great content! Much respect from Indiana.
I just wanted to take a moment to thank you.6 months ago I was on Keto for diabetes reasons and believed Nina et al. and all the rhetoric about how fat is good, low carb is the way, etc. So many nutritionists support keto for some reason where the doctors and scientists so often do not (in general). Out of all the 'noise' on the internet about diets for health, it was somehow your videos that got through to me (you'd think having to increase my hypertension meds after 3 months on keto would have been a wakeup call). I've been whole food, plant based since. It was your videos that were the gateway to a much healthier lifestyle. I'm not sure what it was that got through - only that your videos kept coming up in my feed of endless keto influencers and curiosity to see the counter argument kept me watching video after video that you put up.
@@Viva-Longevity I had no problem dropping weight with both those things in high amount. You could always argue that food that taste bad is less likely to be overeaten. But high fat and low carb combined with 1-2 meals a day will make it much harder to overeat. You can also look at what Julius Caesar wrote about Germanic tribes. Their diet were mostly flesh, milk and cheese. And he didn’t exactly describe them as obese. The obesity pandemic started in the 80s when we made people scared of natural food and they started to switch to highly processed low saturated fat foods. Since I don’t live in the US, my friends imported US candy one time. We had some good laughs at the packages. Candy marketed as “low fat snack” or “your natural source of vitamin c”
@@workhardplayharderx2 Love that you mention her, dr. Peter Rogers also names her often in his videos about metabolic theorie of cancer and the biochemistry of it all.
@@ghostviggen True, you have to avoid mixing fat and carbs, but it's amazing how little fat we actually need, especially when we eat enough fibre. SCFA's are produced by bacteria from these fibre and plants have all the good omega 3's we need. Walter Kempner did very well on a 7% fat diet with his rice diet and so does dr. J. mcDougall with around < 10% fat.
I’ve put on a few pounds the last couple weeks, this video was so timely! I have made a few batches of pumpkin seed tofu, air fried with some seasoning (salt) it is really delicious. Sigh. Fat and salt. I love your videos, presentation is great and they are always so informative. Thanks for all your hard work!
Thanks for another great episode! Your work is wonderful! Very interesting to learn from the research of dr. Tera Fazzino that salt and oil make food so much more pallatable. Personally I love naturally sweet foods, such as carrots, fennel, sweet peas, and also fruits. I try to eat only plant foods, and I cook meals or buy foods that are low in SOS (sugar, oil, salt). A tip: the tastebuds for sour and salt are close to each other at your tongue; adding lemon juice and vinegar to a meal can replace some salt for a good flavour.
this channel is amazing. your content is becoming hyper palatable, maybe make it a bit blander for us ? thank you so much to you, your wife, and your team, bravi ! best content i've seen on clearing up the true confusion in diet land :)P cheers !
Thanks for all you do! Your videos have taught me so much and you do a terrific job documenting sources in your Notes section. Bravo! fyi, you spelled carotenoids incorrectly in your time stamp 20:05
You make so much sense. Thank you for talking about all the 'data' that is used out there. My favorite way to eat is plant based, sos free... salt, oil, and sugar free, but I still slip into the more palatable, and a little bit processed foods. I gain weight playing around the edges. I love grocery shopping so have come to realize that this way of eating also takes away that fun little activity. Thanks for talking about Jack Lalanne. His wife, Elaine was on Chef AJs YT channel this week. I am an old girl, and watched him from the time he started on tv. Nice to hear more about him. Keep up the good work we need you out here.
Excellent content as always! I am currently working on a literature review in my Nutritional Sciences Masters program, on plant-based diets and healthspan. Your videos usually give me a few new studies to look up and read, for this paper and other projects 🤓💚 Thank you!!
So the increase in marbling of meat is due to animals fed on grain rather than pasture raised as was our practice for thousands of years. Having promoted this low fat and low sodium diet since the 1970’s we have had an explosion of obesity, T2 diabetes, AMD, renal disease, and CHD. It’s the sugar, flour and rancid oils in our standard American diet that we have been programmed to think is healthy at the root of the problem.
Always enjoy these videos, thank you for taking the time to make them! My husband will only get unsalted pretzels (I say my husband because after 3 mini Snyder's unsalted pretzels I get bored and stop eating). We rarely buy chips as we tried unsalted potato and tortilla chips and ended up throwing away half a bag of old uneaten chips. Unsalted peanut butter is another... I'll usually sprinkle a little Celtic salt on but find I reach for it less and don't end up wanting more. I work from home and this usually leaves me snacking on fruit much more. When we do occasionally indulge in hyper palatable foods like regular chips, fries, vegan fast food burgers, etc it doesn't sit well so it doesn't take much to satisfy a craving and after we usually just really want a big fresh crisp salad. Sugar though.... Need to be much more careful about what comes into the house.
#1 rule. Make your own hummus 😉. - shop bought has only 1 chickpea in each tub, the rest is water, air, fat and salt. Get an instantpot pressure cooker and be happy.
@@tnijoo5109 We use a Instapot Duo 60 (5.7l). We are in the UK so models might differ elsewhere. The way I do chickpeas for humous: 1kg dry weight chickpeas in the pot and cover well with water (they will expand a lot) before going to bed. In the morning drain and refill with water to the max mark. Place the pot in the cooker. Optionally add a dash of any-old-vegetable oil (this is to reduce foaming). Close the lid and set it to pressure cook on high for 8-10 minutes. Let it cool naturally. (usually I just forget about it till I'm next in the kitchen at lunchtime). Drain well in colander (usually till tea time). You will have a mountain of chickpeas. Put some aside to use now. The others I put in a couple of large, reusable IKEA freezer bags, spread flat, in the freezer. After a few hours (next time I'm going in the freezer for something) I combine the frozen chickpeas into a single bag, breaking them up as I do it. If you just dump all the chickpeas in a single bag and freeze that you will end up with a solid mass that you can't break up. You can use exactly the same approach for any other of the larger dried beans, e.g. red kidney beans etc. Maybe less time for haricot. It effectively means you can have constant supply of pulses in the freezer. Hardly any work. Very healthy. Very environmentally friendly compared to buying canned beans. For the actual humous I just add crushed fresh garlic, big spoon of tahini, pinch of salt, dash of olive oil, lemon juice (usually from a bottle in the fridge) and wiz it up with a good quality hand blender. I went through a phase of not putting oil in but I think putting at least some olive oil helps the flavour a lot as it is a carrier for the other flavours. Add some water to get consistency right - shop bought has lots of water because they have very powerful blenders and can make a mouse out of it. Better to use a hand blender in a steep sided bowl than a food process as the food processor will keep jamming. If the family prefer the shop bought simply add more water, salt, oil and lemon to yours and wiz it up more! Sorry, long answer to a short question!
Chris, I have now finished many of the books you have recommended and referenced. Any suggestions for culinary history? I just finished “The Great Starvation Experiment” and greatly enjoyed learning more about history, Ancel Keys, and the psychology of starvation, but find I remember hungry years more acutely after reading it. I could use and antidote.
Hi Chris, I'm a subscriber for around a year and I watch your videos pretty regulary. I was never convinced by any of your arguments but for sure you helped me be more skeptical about some of my preferences. This video changed that and I'm really happy that I kept watching your videos.
Another great video Chris! And yes, I am one of the viewers who saw the last video and didn’t quite catch “fat+salt=hyper-palatable”. QUESTION/SUGGESTION FOR A VIDEO. I have read in MANY places that our modern ratio of Omega 6: Omega 3 fatty acids is out of balance. This is typically accompanied by the statement that “paleo peoples consumed these in a Omega 6:Omega 3 ratio of 2:1 or even 1:1” Where does that statement come from? Looking at the sources of Omega 6 (many) and Omega 3 (just certain fish, flax seed and chia seed), it is really difficult for me to believe that ancient humans had a 2:1 ratio of Omega 6: Omega 3 in their diet unless they lived along a coastline.
If I recall correctly it's that low omega6 : omega3 ratios are correlated with better cardiovascular outcomes. How much value should you derive from that? I'm not so sure. The nutritional guidelines I've read don't discuss it directly. They do recommend meeting your daily intake of omega-3s (including EPA and DHA, like from algae or fish), so I'd rather focus on that.
I struggled with being overweight all my adult life (I am 64) until I became whole-food plant based. I do not say vegan, because I try to avoid hyper-palatable, ultra-processed foods. I know that if I buy those, I will eat them first and the fresh fruit and veg will be left to rot until the junk has all been eaten. I haven’t touched animal products for over a year, and my weight is lower than ever and, for the first time in my adult life, my weight feels stable and easy to maintain.
First of all, thank you for another very interesting video. Secondly I have a question as I found the sodium/salt part confusing. The chart in the beginning said sodium is over 0.3% of food weight in HPFs, but in Sweden where I live all nutrition labels are per 100g and they don't write sodium on the label just salt. So for example those thin rye crisps (which are actually quite popular in Sweden) say they have 1.4g of salt per 100g which at 1.4% is a lot more than 0.3%. I Googled how much sodium is in salt and found 40%. 40% of 1.4g would end up being 0.56g or 0.56% still nearly double the 0.3%. Am I missing something or is the threshold really that low? I can barely find any products with less salt/sodium and that's including things typically healthy. Thanks if anyone can clarify!
I assume the sodium is from added salt? Since many food naturally contains sodium. But that still doesn't sound right. I hope Tera can clarify this for us.
I was thinking the same, for example any kind of bread here in Germany contains at least 0.9g of salt per 100g of bread and that number is usually higher - 0.9g is the lowest I could find and there is no such thing as no salt bread to be comercially found...
Can you give an example of the sodium calculation? Update: nevermind, I just did it with your tofu example and it's .0395, well below the limits. I'll have to look up some "food" items that are above the limit....
I love that you have the links to the articles in your description. And Tera is such a vibrant person who is so genuinely excited by her findings. I knew that hyper-palatability has increased over time with additives - this is the first I'm making the connection between artificial selection pressure and hyper -palatability. The marbled beef example was terrific! The connection blew my mind and then I realized that farmers have been doing this for centuries - making food "sexier" so we'll actually want to eat it. This is another great piece of evidence that ties into your other videos that shows our brains haven't caught up with our food surplus reality. I always learn something new on your channel - which makes it my favorite one on here!
The sheer volume of books you have and get through is astounding. Do you have a book reading list for healthy eating that I can start working my way through?
At last! I have been trying to find the facts about food, obesity, nutritional requirements -at last I found your channel . Thank you so much for this. I’ve been vegan, vegetarian and now back to omnivore but confused by the keto and carnivore channels. I’m very grateful to you.
This is a great expose of the food industry's evolution and truly hits the nail on the head. It's easy to dance around the truth of (hyper)palatability influencing over consumption with a focus on anti carb or anti fat rhetoric, but this is a refreshingly balanced take into what's occurred. It's a trade secret of good chefs.
I liked the part about you finding the pant tightening culprit. So many of us eat what we think are "healthy" snacks and then can't understand why we are still gaining weight on a mostly whole food, completely plant based diet.
Hey Chris, Thank you for this episode - very important. I'm having a hard time wrapping my head around how to actually sit down with a label or with a recipe and determine how close to hyper-palatable it is. You mentioned having to get you your calculator when looking at % Kcal from fat and % Sodium by weight, but I'm not fully understanding what calculation you needed to do specifically. If I'm looking at a label it seems relatively easy to understand how to arrive at the fat side of the equation. So a slice of Dave's Killer Bread is listed at 3% fat. The sodium is listed as 180mg or 8%. How do I figure out The % of sodium by weight from these labels? Does Tera or anyone else have further resources that might help people learn how to more easily calculate and keep an eye out for these markers? When it comes to cooking from home or adding our own fats and salts, I'm wonder how folks can expect to keep track of what is an ok amount of salt to sprinkle on a dish and what amount risks turning that soup into an accidentally HP food. I suppose one could just abstain from adding any salts or fats all together, but I don't fully understand whether abstinence presents its own risks - particularly if you're like me and do a lot of running and physical activity. Lots to think about; daunting even.
Good question. They've made labels as confusing as can be... That 3% fat you're seeing is 3% of your daily value, whatever that means. It's actually 10% fat by calories. The nutrition label I'm seeing shows 1 slice of bread equaling 45 grams and salt is 180 mg (.18 grams). .18/45 = .004, which is .4%. So a little over on the salt, but way under on the fat. Not FSOD. But they do add 5 grams of sugar, which is one of the secrets they use to sell so much bread.
Thank you for this and for introducing Tera Fazzino! I will now look at "hyperpalatable foods" with a new light. That makes so much sense. And takes into account all of the data points, not just the ones that are convenient. It did take about a year for my taste buds and palate to change after greatly reducing my sodium intake. And even now, when eating out, I can be overwhelmed with how salty the vegan options are at restaurants.
I ❤ your episodes. More, please. Hold the salt! Have you done anything on the starch solution? That diet seems to be about reducing hyper-palatable foods and while I hadn't heard of the research you featured today the concept wasn't new to me as I follow a few channels that follow the starch solution.
It's pretty obvious fats are not hyper-palatable without the addition of salt or sugar or both. Single fats on their own are relatively tasteless. But they are hyper-caloric, and that allows eating smaller amounts of food in a meal, another reason to call these meals "fast", gulping down 1000 cals in minutes. How long does it take to eat 1000 cals of only whole fruits and veggies? Convenience is killing us. As "The Pleasure Trap" (book) points out our basic instincts are avoid pain, seek pleasure, and conserve energy. Without responsible government we are very easy to take advantage of. It's all about the GDP baby.
Yet another incredible video!!! I’m so addicted to your channel❤️!!! I always look forward to new episodes and rewatch many if not all past episodes over and over!!!! Thank you!!!!!
Fat consumption isn’t the cause of obesity. Sugar consumption isn’t the cause of obesity. Overconsumption of calories is the cause of obesity. Highly palatable foods low in nutrition, contribute massively to overconsumption of calories. Anybody that tells you different is selling you something.
Thank you for talking about how even "healthy" vegan options can be hyper-palatable and lead to overeating/weight gain. I think if you are a really great vegan cook and know how to use herbs and spices, even dishes that fall below the fat and sodium thresholds can be over eaten as they can be so delicious to tastebuds adapted to recognize the natural tastiness of those ingredients. I am sadly realizing if I really want to get off my weight loss plateau I need to make my food as bland and boring as possible. Is it sustainable long term where tasty food is one of life's simple pleasures? Maybe not, but can't hurt to try to make at least one meal a day super boring. That seems to be the winning recipe for many. Thank you for another one of your engaging videos.
@@MarkSheeres my problem, and i suspect yours too maybe, is i love novelty and every meal is different and exciting ...Thai, indian, Mexican, japanese, Spanish, Italian and on and on. All within WFPB no SOS guidelines. If i just changed dinner to potato and broccoli or zucchini seven nights a week I bet i would loose again.
@@Mimulus2717 Indeed. There’s no shortage of great food, and while some people may have trouble getting enough calories that’s never been my problem! To be fair I do use a little olive oil and a little sugar here and there, but I’m extremely sparing in those things. Well, I’m going to try one boring meal a day and see where that leads.
@@MarkSheeres so true, maybe doing one boring meal a day or even skipping a meal with gratitude we have food where many go hungry is important. I wish you luck, I'm starting this today myself.
You don’t need to worry about the food be boring. You’ll honestly be surprised how enjoyable foods like plain brown rice and beans with steamed veggies can actually be. It’s all about getting your tastebuds adjusted.
Hyper palate ability is addressed in the book THE PLEASURE TRAP. True North in Santa Rosa Calif has been speaking this for a very long time. But the more who discover this the better.
This is so in line with my lived experience! I’m a long term vegan, workout like a lunatic, and avoid ultra processed foods like the plague. BUT, if I bake plain acorn squash, I can make it challenging to keep from overeating by pouring flax oil and salt over it.
This was a superbly compelling video. I am constantly amazed by the myriads of food gurus, influencers, and shameless shills who have turned up over the last many decades. Aside from religion there can't be a topic with more diversity/ conflict of opinion and advice. Confusion reigns supreme. Tera Fazzino appears to be a delight as well as a no BS scientist. So you're getting a new subscriber. Two thumbs up.
I found your channel a couple of weeks ago. I love trying to follow the science and I'm a bit tired of hearing that "grass feed meat" is the answer to healthy eating. Thanks for the research and keep up the good work.
People have stopped moving their bodies and are too sedentary. Major source of weight gain. On the rare occasions I watch football with my husband, it is amazing how many commercials run for absolute junk food meals. Commercial after commercial for hamburgers, fries, chicken wings, beer, milkshakes, all the fast food, etc. This is where the true obesity problem lies: in all of these fast foods.
Hyper-palatability applies to so many foods these days it's quite insane, especially fast foods. Personally my exposure to such foods is non-existent, or rarely in regards to plant based alternatives, as i am mostly whole food plant based and i cook everything myself. As a result of such dietary pattern i've developed a certain revulsion towards foods that can be regarded as hyper-palatable., even as far as causing nausea. I'm no expert, so i'm not entirely sure why, but my best logical bet would be changes in gut microbiome and other factors. When a diet consists almost entirely of whole fruits, veg, greens, seeds, legumes...it's bound to have an effect on one's biochemistry. P.S. Great video, vegan/WFPB all the way :)
I'm grateful that when I went keto 10 years ago there wasn't much in the way of packaged "keto" food. I eat about 75% of my macros as fat and I find I have to add salt to keep my electrolytes in balance. Note, I eat zero highly-processed, hyper-palatable foods. The closest things to processed foods that I eat are apple cider vinegar, red wine vinegar, kimchi, sauerkraut, aged cheese, butter/ghee, EEVO, Avacado oil, Avacado oil mayonnaise, and similar. By eating a nutrient-dense animal-based Mediterranean keto diet focused on quality over quantity, I find no problem with a normal daily feeding window of 2-5 hours and no snacking. My daily meal is usually a large salad with sardines, salmon, cod liver, pasture-raised eggs, and/or 100% grass-fed beef/bison. The salad part is so that I can use a lot of EVOO, mayonnaise, and vinegar as the dressing. For the animals, I focus on those that lived and ate in a species-appropriate manner. If I had more time, I'd probably take up hunting wild ruminant game and fill my freezer with deer, bison, elk, and antelope as long as they lived far from corn or soybean fields. I think we're in about 90% concordance with respect to dietary advice. That 90% being, eat real food and not too much. I disagree with the mostly plants part, however. The restriction I place on carbohydrates means I can't do a plant-based keto, so I defaulted to animal-based. The carbs I eat tend to be the highest value for my limited carb budget. It is my belief that it is easier to not overeat when you are keeping carbs to
i've been 'lettings things go' and not looking too closely at what I've been eating either. it's funny how the fat and salts have crept back into my diet..and why i've added a little extra weight also. thanks for the reminder and the amazing insight here! time to get back to more whole plant foods.
Proud meat eater here. Just wanted to say you are doing a great job with these videos. As a science communicator of sorts, you do a really good job of making information, entertaining. And though I take a different perspective with my own diet, it is incredible how much we agree on much of the science.
Oh wow, you didn't know? Eating meat is apparently an extraordinary achievement for humans. No one else in history could have possibly done it. I mean, well done, mate. Truly groundbreaking stuff.
@@Psartz Name another species that butchers and cooks meat for food. I'll wait... Is it wrong to be proud to eat a healthy natural diet perfect for human consumption? And why are you all so insecure as to latch onto that one word in my entire post to comment on. Its a nothing burger. You could take it out of the post and it wouldn't materially change anything.
Thank you for the video. Do you have a video about Jack Lalanne? Maybe a video with in depth information on the longest living plant based influencers.
This is really interesting and thought provoking (especially for a fellow vegan whose weight has also crept up a bit). It’s definitely going to make me assess my food choices a bit more carefully. Anecdotally, I’ve never liked fat and sugar together. Donuts and ice cream are safe from me. But oh my… that bag of chips or crackers. It all makes sense now. 😅
At 9:15 he says dairy and eggs have increased their hyper palatability but the chart shows eggs down 6 point in 2018 from the score of 27 in 2001; not seeing that as an increase. A but confusing to have those illustration arrows pointing at the lower numbers when discussing an increase in palatability.
I think it might have been a good idea to have mentioned the other two HPF clusters from the study - for the sake of completeness. Great video though, your content is always thought provoking and compelling.
In case people are wondering, the two other hyper palatable food categories, in addition to Fat-Salt, are Fat-Simpe Sugar, and Carb-Salt. Reading the papers defines them and their relative impact more clearly, that's just the short hand used for the discussion.
Just got to watching this one, very well done and I look forward to seeing more! I'm a sucker for Açai Bowls, and your info has helped me to now avoid coconut oil on them 👍 Keep up the great work!!! 🇵🇷🇵🇷🇵🇷
Hi Chris, I am a vegan/plant based family medicine practitioner (GP) in Australia. I listen to you for an hour every day (while driving to and from work) and I can't thank you enough for your in-depth research and presentation of the medical literature. Please never stop making these videos. You have contributed more to my knowledge of nutrition than any textbook, professor or mentor. You're a treasure and thank you, for being YOU!
Thank you! Plant based GPs are my heroes. 👏 My son in law is one and I adore him. Sometimes I feel unqualified to do this and that’s probably what drives me to make every reference as airtight as possible.
I also live in Australia. I wish to have a GP like you.
@@meat_gave_me_chestpain same! was gonna say 'can you move to my town and be a doctor here?' Regional Australia needs you!
What is your opinion of the research cited in the book VITAMIN K2 AND THE CALCIUM PARADOX that beta-carotene isn't converted into vitamin A?
@@Viva-Longevity Is he the one who you mentioned as having been obese at one time? I see a psychiatrist who went to Harvard and he's morbidly obese. Whether you're a vegan or a keto/Paleo there's no controversy about how unhealthy it is to be obese but many healthcare professionals are not doing any better with controlling their weight than the average truck driver. Homosapiens are complicated. Knowledge alone isn't enough for everyone to do what is rational. Thee end, good luck. Suggestion, find someone worth interviewing who knows a lot about the evolution connection explanations for why many people can't/don't change the way they eat and live.
I discovered your channel last year, and it helped me to find my way back to myself. I come from a die-hard French eating culture - breakfast, lunch, and dinner with everyone sitting at the table and eating food made from scratch. I've been a vegan for 10 years (purely for ethical reasons). Then I wanted to lose some weight and became a primarily keto vegan and intermittent faster. I became as thin as I was when I was 18 (I'm 58). Without realizing it, I also became obsessed with food and exercise. Then last year, I started to have crazy cravings (which I'd never experienced in all my life) and gained 15 kg in less than a year. With the help of your content, I decided to stop keto, OMAD, and general fitness hysteria and went back to listening to my body. So, I reconnected with starchy food, fruits, and the occasional vegan cookies and slowly lost 12kg. Never again will I listen to diet gurus and their disruptive food ukase! Thank you.
Congrats on losing the 12 kg! 👏💪🎉 Not easy to do.
Your story reminds me a bit of my own. Through my mothers cooking I grew up on something close to the mediterranean diet. I started eating vegan like 8 years ago also due to ethical reasons. But I had no clue about nutrition. I never had weight issues, no matter what or how much I ate. So I just ate vegan without looking into the health aspect. 3 years ago I started to incorporate some fish and cheese again because the vegan diet felt too restrictive to me. I have been struggling with mental and neurological disorders since my childhood and a person in my family who suffers from similar conditions went keto and he said it solved a lot of his issues. Reluctantly I gave it a try myself. I was desperate. I wanted something to change in my life. Something around 3 to 6 months in I got a myriad of physical issues that I have never had in my life. Gastritis, Prostate pain, trouble breathing, chest pain, worsened eye sight. I had these symptoms for around 2 or 3 months. Some how I still didn't (want to) connect these changes to my diet. I still remember nearly passing out after trying to get back to a normal diet, eating an Orange or some oatmeal. I must have become completely insulin resistant on the keto diet. Through gods grace I found resources like Plant Chompers, Physicians Committee and Nutrition Mad Simple. I went back to a vegan diet. This time whole-food and low fat. My gastric problems went away, my prostate problems went away and my eyes are better than ever. I still have some issues with breath and chest pain but it's getting better too. It didn't cure my mental and neurological issues but at least I'm alive again. Now I'm incorporating more healthy fats back into my diet and some occasional fish. Trying to listen to my body and taking the whole-food vegan low-fat diet as my foundation to come back to if something doesn't work.
@@earllemongrab7960 Have you seen a psychiatrist? Are you on any meds for anxiety or depression or whatever else you are referring to but not being very specific about?
Hi @@jackschitt6235, thx for your concern. I have been seeing psychiatrists, therapists and have been trying different medications for around 15 years. I have struggled with anxiety, depression, emotional abuse. After a burn out 10 years ago I have been late diagnosed with ASD at age of 30. I am 35 now. I am mostly free from suffering if I stay at home and precisely dose how much I interact with the outside world. My life wasn't always this restrictive. I used to be more resilient. Not having the right kind of help early in life has accumulated a lot of trauma, which is hard to get rid of. All the treatments that I have tried didn't give me back my QOL, they just made me suffer less. In the end all the doctors could offer me was for me to accept my condition and work around it. That's how I came to try keto, out of desperation. I don't like giving up.
@Earl Lemongrab it will Earl, just focus on the good omegas, zinc, b12, vit D, iodine, and magnesium, and all the food will cover the other important micronutrients. Get your omega 3s from plants and algae based omega 3 supplements. Keep that up for 4onths and see how you feel. 1 to 2 oz of fats only of buts each day as Dr Furhman suggests. The only thing I'm not sure of is conversion of k1 to k2 in our guts but try and have 2 to 3 cups of different greens a day and I'm sure conversion will be fine!
I'm about to start year 3 of my weight loss journey, currently down -80 LBS (from 245 to 165) and I can't tell you how many of my friends and family have lost weight from Ketogenic diets. Virtually none of them has maintained their weight loss. I started my journey because I was diagnosed with heart disease, metabolic disease, and was at high risk of a serious cardiac event. As such, I decided against keto because I was concerned about how all that saturated fat might exacerbate my heart trouble. I went down the plant based diet, consisting mostly of homemade meals originating from fresh vegetables, nuts, and occasional fish. When I began I was ridiculed since my weight came off slowly and the food I ate didn't seem very palatable but its a whole different story today since I'm the only one in my social circle who has not only maintained my weight loss but have managed to build a considerable amount of muscle mass too!
My new life motto is stolen from Michael Pollen: Eat Food, Mostly Plants, Not Too Much
80 pounds!! 👏 245 to 165 is hard to do - my hat is off to you. I'll bet your bloodwork is light years ahead of what it was too. I know a few people who've lost weight on Keto and kept it off, but the numbers are few and their bloodwork is often scary.
@@Viva-Longevity 63lbs lost here. Low carb for almost 5 years now. I do walk almost 20 000 steps a day and do some weight lifting as well (dumbell), but my diet is very high in REAL food such as eggs almost daily, bacon, butter, cream, bacon, wild caught fish, but also plenty of nuts, some vegetables and a few SELECT fruits, mostly berries. HDL is 42 and LDL is 86. Triglycerides were 66 down from almost 200 a few years ago. I believe keto is good for short term quick weight loss, but should be modified to low carb, low processed food, low excess sugar after a few months. It is much most feasible long term IMO. Checked my blood pressure yesterday for the fun of it and after realxing for a few minutes in the pharmacy, was at 120 over 72. My typical reading was closer to 145 when I first started... Here's a little video I made a few months ago : th-cam.com/video/wP2FNFfNcCc/w-d-xo.html&t
I've maintained my 60lbs weight loss for the past 15 years doing what's now called a Ketogenic diet! Atkins when I started.
@@Viva-Longevity my blood work is perfect on a Ketogenic diet and my Hashimotos is in complete remission!!
@@Viva-Longevity "...their blood work is often scary" - more of your brutal bias.
Why not honestly investigate it in detail?
I watched this episode twice, once with my husband and daughter. Who indulge in my vegan dinners, but eat a standard American diet the rest of the time. It has been a fight, because they think my food is not tasty. And now I am understanding that I am fighting a losing battle. I need to make our health a bigger priority! Thank you again for making video's great! My husband even laughed!
I've been thinking making stuff less tasty is where I need to look next bc I can overeat on anything tasty. A basket of peaches..? Yes, please!😮
@@gosiak3267 There are worse things to overeat on than peaches....
@@gosiak3267 I hadn't thought of it like that! 😀
you could salt+fat to their taste and slowly reduce it over the course of a few years.
Do not do this secretly I am not advocating deception. It is your desire to share veganism with them, not your duty, they have accepted it so far as to sit at the dinner table. They may not share your desire for "health". Simply put, we are not all "DOOOOMED" to obesity if we eat "Junk food".
The big data completely destroys the context of individual experience and while it is clear that high fat and high salt foods are "super yummy" it is also true that countless people can and do enjoy healthy and strong lives on "Junk food" and should not be judged or controlled for any notions you have pertaining to their personal experience of life.
Yes check out The Pleasure Trap book. That book came out many years ago and it talks about the same thing. All the processing and added salt oil and sugars make us overeat. Then when we try to eat actual food our tasted buds can't taste it so it tastes like crap. They compare it to a bright light and your eyes get used to the bright light. Then you go in a dark room and can't see anything until a few mins go by then you can start to make things out in the room. Same with our taste buds. We have to stop eating this junk food and give our taste buds time to adjust back to tasting real food. I took awhile for me but I am able to taste the sweetness of a Brussel sprout now.
Love this channel so much!!! Really appreciate your hard work reading into all this.
I seriously don't understand why Tera's papers are not making media headlines right now, meanwhile a diabetic medicine like ozempic is in shortage, what a world we live in 😓
Because it’s boring to most people and not profitable and profit is king in Capitalism.
@@Typhoonbladefist Capitalism is why we have nice living standards vs 1000 years ago so it's not all bad.
@@Fearzero Capitalism is what is putting you in the grave because they'd rather fatten you up with salt, sugar and fat, to line their pockets with money (too reduce their cost), and not support your health with healthy food.
@@Fearzero Capitalism is why we have worse living standards vs 50 years ago.
That's an easy one. No one will mention it for fear of economic retribution. Next?
The part about how a recipe can become hyper palatable over time even if the ingredients list doesn't change because we keep selective breeding them for hyper palatability was so scary to me, and it's such a drastic shift in only 20 years.
Maybe in 30 years peanuts will be as fatty as pili nuts and I'll be 200 pounds because of eating so many fresh salads. It's terrifying.
I’m glad you picked up on that point because I thought it was one of the most important of the episode. 👏
@@Viva-Longevity And it is a silent change! I was glad to see fruit, beans, nuts, and seeds didn't seem to have changed much. Whew.
Well, most of the foods in the video were animal foods. I don't think that salads are at big risk of becoming super palatable over time)
@@Viva-Longevity Me too. Shouldn't natural selection kick in at some point? Either people start tolerating hyper-palatable foods or enough people die off from them that the surviving people don't find them so palatable? It's so crazy-opposite to what is conducive to survival of the species.
@@elhant4994 It is if you look at the toppings you put on the salad
I'm 100% sure that saturated fats are way more palatable that unsaturated, would love to see a video on it at some point.
Great video as always :)
The wide ranging portfolio of different sources of information you have gone through is absolutely insane, truly. I myself fight this fight against the food status quo, but honestly, anyone, with scientific background or not, tries to make a case against a plant based way of nutrition and the way forward with that would be helped and disproven with you and your assimilated works. The points of reference reaching back that far is what topples all of these hearsays and fallacies always used by these wannabe quacks. I think you are doing what all of these social media giants try to do, actually pathing a way out of this mess. I could see you in a key position somewhere leading the charge, honestly. I love you, dude. Keep it up! Please.
Thank you! 😁 I am unworthy of that comment, but what I try to do is bring my unique background to the table to offer a different perspective.
@@Viva-Longevity Oh, no, I think you are. I've been through all of the online debates that went on for nearly decade now in this space and your explanations simply put the issues that always have arisen at bay. It's a nightmare to go through that as a lay person. This individual sorting and collecting of data points is what one has to do to formulate an answer, I believe, and no one does it as good as you seem to do it, to my current knowledge. May be a generational difference, for that you already have gone through what the 90's Kids currently are and or trying to go through, but this work you are doing is quite essential to actually make a dent into the well built deflective armor from those who want to keep things the way they were - Selling. Just because you don't do the science yourself you shouldn't underestimate the potential you have going on, this could flow into something bigger, if you'd want it to.
I always look forward to your productions, Chris. I’ve been plant-based for 13 years, slowly improving the content of my diet from videos like yours. Thank you.
Great video, as always.
Great video as always! Edit: And I'm really looking forward to more of Tera's papers. Thanks for indroducing us to her research!
again, this is a brilliant video, thank you. I can't understand why your channel hasn't a lot more subscribers.I really appreciate your content, and I believe that tons of work go into each and every video.
Thank you. I dunno, a whole lot of nutrition channels are running circles around mine in terms of subscribers and views, getting millions of views for episodes that are much easier to produce. 🤷♂️
I think that is because he contructs good narrative, but it's not actually giving much for the public in terms of information if you stop to analyze the video.
@@Viva-LongevityHi Chris, IMO focus on the lives you are transforming, rather than viewer numbers. Your videos are like a art house documentary vs the popcorn blockbuster Hollywood movies e.g. carnivore videos.
Hello, Chris. My wife and I started down the WFPB path a few years ago and only recently discovered your channel. We truly enjoy your presentations (that's coming from a retired TV broadcaster) and love the information you and your good wife provide. Please keep it up! We'll be watching!
removing added salt as a vegan was a game changer. it's so nice to just be able to eat what you need and not feel full sick at every meal. that's the signal i look for and i think it pretty much maps to hpfs. we can develop this inner awareness and take control. not easy but doable.
@Smilebot, I have pretty low blood pressure and going no/low salt makes me Lightheaded. Did you experience anything like that?
@@gosiak3267 I have low blood pressure and avoid foods with added salt. I don't use straight up salt in my cooking either. But I do use things like miso paste, seaweed like nori and kelp. Those are healthy sources of some salt and iodine. Blood pressure still low, but no light headedness.
@@MSchipper I have low blood pressure too (whole foods plant based over here) good to know about those options. Thank you!
Consider using alternative salts like magnesium salt as well!
@@gosiak3267 , celery or celery juice.
I appreciate all your videos. The time, effort and thought is top tier. Im always hopeful the algorithm will start promoting you to a larger audience that matches the quality of the production and importance of messaging you have. Thank you so much for your fact based and easy to digest communication. I’m always envious of your skills and wish I had it in me to produce content even half as fun to watch as yours.
Brilliant, as always Chris. Thanks so much for bringing Dr. Fazzino's work to our attention!
Never miss your videos and this one should be widely shared. Thank you!
This has got to be one of the most underrated videos on nutrition I’ve ever seen. As a nutritionist I appreciate SO MUCH how you distill the scientific consensus down into palatable bits! Not to mention the new science on this classification of hyper palatable foods. I will definitely start looking more into this and integrating this info.
Thank you!
He makes them palatable, but not HYPER palatable! 😂
Wow! I’m loving your videos! You’re really fun to listen to and combine lots of juicy science! ❤
Adversity makes us thin.
Convenience and complacency make us fat.
Prepared and processed food makes us fat because we can get it anywhere anytime.
Sedentary work in urban areas make us fat.
Welfare makes us fat.
Less military obligation makes us fat.
Less stigma around eating makes us fat.
Computers make us fat.
Exposure to cold indoors or outdoors make us thin.
Exposure to heat indoors or outdoors make us thin.
Less transportation makes us thin.
Remember the oil crisis in the 70s?
I lost weight from walking outside in winter up north and being at home with less heating.
Jack LaLanne ate animal products.. and his long life can certainly be attributed to his exercise routine.. just like Attia shows in his book.. that exercise is massively powerful.
Thank you, Chris, for all your hard work!!
I always love seeing your wife in your videos as well!!
another banger, I always like when you look at when past proponents for different diets died.
Thank you Chris or another amazing, informative, episode. I think of all the folks (and animals) out there suffering and wish your channel would go viral. Loved Tera- she is utterly charming and clearly brilliant!
You make great content. I mostly follow mcdougall but recently read The Pleasure Trap for the 1st time and I believe they are spot on. They been talking about how added salt oil sugar overrides or satiety mechanism. I will absolutely crush a mcdougall style dish if I put ketchup or BBQ sauce on it. But if I just leave it bland and throw on a few spices I feel full and not even half the dish it done. I think you're right in this video and very lined up with what The Pleasure Trap says. These "foods" override our satiety mechanisms and its why 80% of the population is overweight. I hate seeing "natural flavoring" added to so many "foods" as well. I can't even find a vegetable brooth that is no salt and no "flavorings" added to it.
Maybe it is bad oil is being used today comparing to the 50s? Go back to butter and lard instead of seed oil the weight problem is solved
@danpan001 butter and lard is terrible for you.
@@mattzilla331 Americans weren't overwight till the food industrial complex convinced people used seed oil which used to lubricate machines. If it is not broken don't fix it.
@danpan001 a lot of stuff changed besides ppl ditching butter. Butter and lard is a huge problem. Look up the North Karelia Project. Finland had the worst heart disease rates in the world. It was just "normal" for otherwise fit looking men and women to have heart attacks in their 40s. Finland was able to get them to ditch the animal fats for vegetable fats and there cardiovascular death rate dropped by 85%! So no. Butter and lard isn't better. The evidence against them is overwhelming. Ppl need to get off junk food and less TV move more. It's well established what's caused the obesity epidemic. More processed food and less movement.
Tera's theories immediately resonated with me in the last episode, especially in the context of the study you were talking about. Didn't think to leave a comment though, your videos always have amazing insights.
Hi Chris. Can you make an episode on IBS, please? So much informations about it but i am still so confused.
Your work is amazing.
Thanks
I love this channel! You know how you'll save a new post to savor later? Not this one. I watch it immediately bc I know I'll watch it several times anyway. So much great content! Much respect from Indiana.
Wow Chris! Not only do you do great research, but you give really thoughtful insight. Thank You!
I just wanted to take a moment to thank you.6 months ago I was on Keto for diabetes reasons and believed Nina et al. and all the rhetoric about how fat is good, low carb is the way, etc. So many nutritionists support keto for some reason where the doctors and scientists so often do not (in general). Out of all the 'noise' on the internet about diets for health, it was somehow your videos that got through to me (you'd think having to increase my hypertension meds after 3 months on keto would have been a wakeup call). I've been whole food, plant based since. It was your videos that were the gateway to a much healthier lifestyle. I'm not sure what it was that got through - only that your videos kept coming up in my feed of endless keto influencers and curiosity to see the counter argument kept me watching video after video that you put up.
Natural fat is preferable for diabetes. But the important thing is to avoid mixing fat and carbs.
@ghostviggen1988 , Tera's data shows mixing fat and carbs is a factor, just not as big a factor as carbless meals high in fat and sodium, no?
@@Viva-Longevity I had no problem dropping weight with both those things in high amount. You could always argue that food that taste bad is less likely to be overeaten. But high fat and low carb combined with 1-2 meals a day will make it much harder to overeat.
You can also look at what Julius Caesar wrote about Germanic tribes. Their diet were mostly flesh, milk and cheese. And he didn’t exactly describe them as obese.
The obesity pandemic started in the 80s when we made people scared of natural food and they started to switch to highly processed low saturated fat foods.
Since I don’t live in the US, my friends imported US candy one time. We had some good laughs at the packages.
Candy marketed as “low fat snack” or “your natural source of vitamin c”
@@workhardplayharderx2 Love that you mention her, dr. Peter Rogers also names her often in his videos about metabolic theorie of cancer and the biochemistry of it all.
@@ghostviggen True, you have to avoid mixing fat and carbs, but it's amazing how little fat we actually need, especially when we eat enough fibre. SCFA's are produced by bacteria from these fibre and plants have all the good omega 3's we need. Walter Kempner did very well on a 7% fat diet with his rice diet and so does dr. J. mcDougall with around < 10% fat.
Great episode, Chris! Very clear and informative
I’ve put on a few pounds the last couple weeks, this video was so timely! I have made a few batches of pumpkin seed tofu, air fried with some seasoning (salt) it is really delicious. Sigh. Fat and salt. I love your videos, presentation is great and they are always so informative. Thanks for all your hard work!
Thanks for another great episode! Your work is wonderful! Very interesting to learn from the research of dr. Tera Fazzino that salt and oil make food so much more pallatable. Personally I love naturally sweet foods, such as carrots, fennel, sweet peas, and also fruits. I try to eat only plant foods, and I cook meals or buy foods that are low in SOS (sugar, oil, salt). A tip: the tastebuds for sour and salt are close to each other at your tongue; adding lemon juice and vinegar to a meal can replace some salt for a good flavour.
I totally appreciate all the research you do for your presentations! Thank you!
this channel is amazing. your content is becoming hyper palatable, maybe make it a bit blander for us ? thank you so much to you, your wife, and your team, bravi !
best content i've seen on clearing up the true confusion in diet land :)P
cheers !
Thank you so much for your persistence and diligence. You are bringing vital information to us. Your work is tremendously important.
Thanks for all you do! Your videos have taught me so much and you do a terrific job documenting sources in your Notes section. Bravo! fyi, you spelled carotenoids incorrectly in your time stamp 20:05
You make so much sense. Thank you for talking about all the 'data' that is used out there. My favorite way to eat is plant based, sos free... salt, oil, and sugar free, but I still slip into the more palatable, and a little bit processed foods. I gain weight playing around the edges. I love grocery shopping so have come to realize that this way of eating also takes away that fun little activity. Thanks for talking about Jack Lalanne. His wife, Elaine was on Chef AJs YT channel this week. I am an old girl, and watched him from the time he started on tv. Nice to hear more about him. Keep up the good work we need you out here.
Look forward to this, your videos are the absolute best.....
Wow, your videos are just outstanding!
Thank you for your service to humanity!
I've just been rewatching all your episodes all week... waiting for a new one. And voila!!!!
Excellent content as always! I am currently working on a literature review in my Nutritional Sciences Masters program, on plant-based diets and healthspan. Your videos usually give me a few new studies to look up and read, for this paper and other projects 🤓💚 Thank you!!
So the increase in marbling of meat is due to animals fed on grain rather than pasture raised as was our practice for thousands of years. Having promoted this low fat and low sodium diet since the 1970’s we have had an explosion of obesity, T2 diabetes, AMD, renal disease, and CHD. It’s the sugar, flour and rancid oils in our standard American diet that we have been programmed to think is healthy at the root of the problem.
Always enjoy these videos, thank you for taking the time to make them! My husband will only get unsalted pretzels (I say my husband because after 3 mini Snyder's unsalted pretzels I get bored and stop eating). We rarely buy chips as we tried unsalted potato and tortilla chips and ended up throwing away half a bag of old uneaten chips. Unsalted peanut butter is another... I'll usually sprinkle a little Celtic salt on but find I reach for it less and don't end up wanting more. I work from home and this usually leaves me snacking on fruit much more. When we do occasionally indulge in hyper palatable foods like regular chips, fries, vegan fast food burgers, etc it doesn't sit well so it doesn't take much to satisfy a craving and after we usually just really want a big fresh crisp salad. Sugar though.... Need to be much more careful about what comes into the house.
Chef AJ always says, when it's in your house, it's in your mouth. ;)
I loved both this episode and the previous one! Very good information!!
#1 rule. Make your own hummus 😉. - shop bought has only 1 chickpea in each tub, the rest is water, air, fat and salt. Get an instantpot pressure cooker and be happy.
Once you make your own, you will never go back to store bought. Your own seems like a food...store bought, just another processed item.
Thanks! I will try this. There’s so many instant pot pressure cooker options. Curious which one you would recommend.
@@tnijoo5109 We use a Instapot Duo 60 (5.7l). We are in the UK so models might differ elsewhere. The way I do chickpeas for humous: 1kg dry weight chickpeas in the pot and cover well with water (they will expand a lot) before going to bed. In the morning drain and refill with water to the max mark. Place the pot in the cooker. Optionally add a dash of any-old-vegetable oil (this is to reduce foaming). Close the lid and set it to pressure cook on high for 8-10 minutes. Let it cool naturally. (usually I just forget about it till I'm next in the kitchen at lunchtime). Drain well in colander (usually till tea time). You will have a mountain of chickpeas. Put some aside to use now. The others I put in a couple of large, reusable IKEA freezer bags, spread flat, in the freezer. After a few hours (next time I'm going in the freezer for something) I combine the frozen chickpeas into a single bag, breaking them up as I do it. If you just dump all the chickpeas in a single bag and freeze that you will end up with a solid mass that you can't break up. You can use exactly the same approach for any other of the larger dried beans, e.g. red kidney beans etc. Maybe less time for haricot. It effectively means you can have constant supply of pulses in the freezer. Hardly any work. Very healthy. Very environmentally friendly compared to buying canned beans.
For the actual humous I just add crushed fresh garlic, big spoon of tahini, pinch of salt, dash of olive oil, lemon juice (usually from a bottle in the fridge) and wiz it up with a good quality hand blender. I went through a phase of not putting oil in but I think putting at least some olive oil helps the flavour a lot as it is a carrier for the other flavours. Add some water to get consistency right - shop bought has lots of water because they have very powerful blenders and can make a mouse out of it. Better to use a hand blender in a steep sided bowl than a food process as the food processor will keep jamming. If the family prefer the shop bought simply add more water, salt, oil and lemon to yours and wiz it up more!
Sorry, long answer to a short question!
The last two videos are amazing. Really coming together.
Chris, I have now finished many of the books you have recommended and referenced. Any suggestions for culinary history? I just finished “The Great Starvation Experiment” and greatly enjoyed learning more about history, Ancel Keys, and the psychology of starvation, but find I remember hungry years more acutely after reading it. I could use and antidote.
Hi Chris, I'm a subscriber for around a year and I watch your videos pretty regulary. I was never convinced by any of your arguments but for sure you helped me be more skeptical about some of my preferences. This video changed that and I'm really happy that I kept watching your videos.
Thank you!
Another great video Chris! And yes, I am one of the viewers who saw the last video and didn’t quite catch “fat+salt=hyper-palatable”. QUESTION/SUGGESTION FOR A VIDEO. I have read in MANY places that our modern ratio of Omega 6: Omega 3 fatty acids is out of balance. This is typically accompanied by the statement that “paleo peoples consumed these in a Omega 6:Omega 3 ratio of 2:1 or even 1:1” Where does that statement come from? Looking at the sources of Omega 6 (many) and Omega 3 (just certain fish, flax seed and chia seed), it is really difficult for me to believe that ancient humans had a 2:1 ratio of Omega 6: Omega 3 in their diet unless they lived along a coastline.
If I recall correctly it's that low omega6 : omega3 ratios are correlated with better cardiovascular outcomes.
How much value should you derive from that? I'm not so sure. The nutritional guidelines I've read don't discuss it directly. They do recommend meeting your daily intake of omega-3s (including EPA and DHA, like from algae or fish), so I'd rather focus on that.
Wild game has more omega 3 too. It’s not just found in fish.
Thanks Chris, this episode was very informative. Please don’t stop creating new videos, we love them❤🎉👏🏻
I struggled with being overweight all my adult life (I am 64) until I became whole-food plant based. I do not say vegan, because I try to avoid hyper-palatable, ultra-processed foods.
I know that if I buy those, I will eat them first and the fresh fruit and veg will be left to rot until the junk has all been eaten.
I haven’t touched animal products for over a year, and my weight is lower than ever and, for the first time in my adult life, my weight feels stable and easy to maintain.
First of all, thank you for another very interesting video. Secondly I have a question as I found the sodium/salt part confusing.
The chart in the beginning said sodium is over 0.3% of food weight in HPFs, but in Sweden where I live all nutrition labels are per 100g and they don't write sodium on the label just salt. So for example those thin rye crisps (which are actually quite popular in Sweden) say they have 1.4g of salt per 100g which at 1.4% is a lot more than 0.3%. I Googled how much sodium is in salt and found 40%.
40% of 1.4g would end up being 0.56g or 0.56% still nearly double the 0.3%.
Am I missing something or is the threshold really that low? I can barely find any products with less salt/sodium and that's including things typically healthy.
Thanks if anyone can clarify!
I assume the sodium is from added salt? Since many food naturally contains sodium. But that still doesn't sound right. I hope Tera can clarify this for us.
I was thinking the same, for example any kind of bread here in Germany contains at least 0.9g of salt per 100g of bread and that number is usually higher - 0.9g is the lowest I could find and there is no such thing as no salt bread to be comercially found...
Can you give an example of the sodium calculation?
Update: nevermind, I just did it with your tofu example and it's .0395, well below the limits. I'll have to look up some "food" items that are above the limit....
I love that you have the links to the articles in your description. And Tera is such a vibrant person who is so genuinely excited by her findings. I knew that hyper-palatability has increased over time with additives - this is the first I'm making the connection between artificial selection pressure and hyper -palatability. The marbled beef example was terrific! The connection blew my mind and then I realized that farmers have been doing this for centuries - making food "sexier" so we'll actually want to eat it.
This is another great piece of evidence that ties into your other videos that shows our brains haven't caught up with our food surplus reality.
I always learn something new on your channel - which makes it my favorite one on here!
The sheer volume of books you have and get through is astounding.
Do you have a book reading list for healthy eating that I can start working my way through?
At last! I have been trying to find the facts about food, obesity, nutritional requirements -at last I found your channel . Thank you so much for this. I’ve been vegan, vegetarian and now back to omnivore but confused by the keto and carnivore channels. I’m very grateful to you.
This is a great expose of the food industry's evolution and truly hits the nail on the head. It's easy to dance around the truth of (hyper)palatability influencing over consumption with a focus on anti carb or anti fat rhetoric, but this is a refreshingly balanced take into what's occurred. It's a trade secret of good chefs.
Great video and watched Terra's too. Excellent stuff and well presented. Love what you do!
I liked the part about you finding the pant tightening culprit. So many of us eat what we think are "healthy" snacks and then can't understand why we are still gaining weight on a mostly whole food, completely plant based diet.
Great job explaining a contentious subject. After watching, I think that the truth is self evident! When's your first book arriving Chris?
Hey Chris, Thank you for this episode - very important. I'm having a hard time wrapping my head around how to actually sit down with a label or with a recipe and determine how close to hyper-palatable it is. You mentioned having to get you your calculator when looking at % Kcal from fat and % Sodium by weight, but I'm not fully understanding what calculation you needed to do specifically. If I'm looking at a label it seems relatively easy to understand how to arrive at the fat side of the equation. So a slice of Dave's Killer Bread is listed at 3% fat. The sodium is listed as 180mg or 8%. How do I figure out The % of sodium by weight from these labels? Does Tera or anyone else have further resources that might help people learn how to more easily calculate and keep an eye out for these markers? When it comes to cooking from home or adding our own fats and salts, I'm wonder how folks can expect to keep track of what is an ok amount of salt to sprinkle on a dish and what amount risks turning that soup into an accidentally HP food. I suppose one could just abstain from adding any salts or fats all together, but I don't fully understand whether abstinence presents its own risks - particularly if you're like me and do a lot of running and physical activity. Lots to think about; daunting even.
Good question. They've made labels as confusing as can be... That 3% fat you're seeing is 3% of your daily value, whatever that means. It's actually 10% fat by calories. The nutrition label I'm seeing shows 1 slice of bread equaling 45 grams and salt is 180 mg (.18 grams). .18/45 = .004, which is .4%. So a little over on the salt, but way under on the fat. Not FSOD. But they do add 5 grams of sugar, which is one of the secrets they use to sell so much bread.
Thank you for this and for introducing Tera Fazzino! I will now look at "hyperpalatable foods" with a new light. That makes so much sense. And takes into account all of the data points, not just the ones that are convenient.
It did take about a year for my taste buds and palate to change after greatly reducing my sodium intake. And even now, when eating out, I can be overwhelmed with how salty the vegan options are at restaurants.
I ❤ your episodes. More, please. Hold the salt! Have you done anything on the starch solution? That diet seems to be about reducing hyper-palatable foods and while I hadn't heard of the research you featured today the concept wasn't new to me as I follow a few channels that follow the starch solution.
This episode should have 1 billion views!!
It's pretty obvious fats are not hyper-palatable without the addition of salt or sugar or both. Single fats on their own are relatively tasteless. But they are hyper-caloric, and that allows eating smaller amounts of food in a meal, another reason to call these meals "fast", gulping down 1000 cals in minutes. How long does it take to eat 1000 cals of only whole fruits and veggies? Convenience is killing us. As "The Pleasure Trap" (book) points out our basic instincts are avoid pain, seek pleasure, and conserve energy. Without responsible government we are very easy to take advantage of. It's all about the GDP baby.
Yet another incredible video!!! I’m so addicted to your channel❤️!!!
I always look forward to new episodes and rewatch many if not all past episodes over and over!!!!
Thank you!!!!!
Thank you for this video. I found it both informative and entertaining.
Just discovered your channel and Iove it. Your wealth of knowledge of food culture and the history behind it is impressive.
Fat consumption isn’t the cause of obesity. Sugar consumption isn’t the cause of obesity. Overconsumption of calories is the cause of obesity. Highly palatable foods low in nutrition, contribute massively to overconsumption of calories. Anybody that tells you different is selling you something.
Thank you for talking about how even "healthy" vegan options can be hyper-palatable and lead to overeating/weight gain. I think if you are a really great vegan cook and know how to use herbs and spices, even dishes that fall below the fat and sodium thresholds can be over eaten as they can be so delicious to tastebuds adapted to recognize the natural tastiness of those ingredients. I am sadly realizing if I really want to get off my weight loss plateau I need to make my food as bland and boring as possible. Is it sustainable long term where tasty food is one of life's simple pleasures? Maybe not, but can't hurt to try to make at least one meal a day super boring. That seems to be the winning recipe for many. Thank you for another one of your engaging videos.
Thanks for that thought. One meal a day, super boring. I think I could deal with that, psychologically.
@@MarkSheeres my problem, and i suspect yours too maybe, is i love novelty and every meal is different and exciting ...Thai, indian, Mexican, japanese, Spanish, Italian and on and on. All within WFPB no SOS guidelines. If i just changed dinner to potato and broccoli or zucchini seven nights a week I bet i would loose again.
@@Mimulus2717 Indeed. There’s no shortage of great food, and while some people may have trouble getting enough calories that’s never been my problem! To be fair I do use a little olive oil and a little sugar here and there, but I’m extremely sparing in those things. Well, I’m going to try one boring meal a day and see where that leads.
@@MarkSheeres so true, maybe doing one boring meal a day or even skipping a meal with gratitude we have food where many go hungry is important. I wish you luck, I'm starting this today myself.
You don’t need to worry about the food be boring. You’ll honestly be surprised how enjoyable foods like plain brown rice and beans with steamed veggies can actually be. It’s all about getting your tastebuds adjusted.
Isn't it very concerning then, that luncheables will be an integral part of US school lunches?
Extremely!
Thanks Chris, love your work!
Hyper palate ability is addressed in the book THE PLEASURE TRAP. True North in Santa Rosa Calif has been speaking this for a very long time. But the more who discover this the better.
I am going to visit them in a couple months, camera in hand, to interview Dr. Alan Goldhamer!
@@Viva-Longevity OMG, that's exciting!!! I was planning to visit them during summer break as well.
Really enjoyed this one Chris! Excited for the next one already. 😊
This is so in line with my lived experience! I’m a long term vegan, workout like a lunatic, and avoid ultra processed foods like the plague. BUT, if I bake plain acorn squash, I can make it challenging to keep from overeating by pouring flax oil and salt over it.
A very potent episode, and I think you're right on target.
Loved the FSOD nerd giigle! Amazing work per uss..
Don't know how this channel isn't huge. Great stuff 👍
This was a superbly compelling video. I am constantly amazed by the myriads of food gurus, influencers, and shameless shills who have turned up over the last many decades. Aside from religion there can't be a topic with more diversity/ conflict of opinion and advice. Confusion reigns supreme. Tera Fazzino appears to be a delight as well as a no BS scientist. So you're getting a new subscriber. Two thumbs up.
I found your channel a couple of weeks ago. I love trying to follow the science and I'm a bit tired of hearing that "grass feed meat" is the answer to healthy eating. Thanks for the research and keep up the good work.
People have stopped moving their bodies and are too sedentary. Major source of weight gain. On the rare occasions I watch football with my husband, it is amazing how many commercials run for absolute junk food meals. Commercial after commercial for hamburgers, fries, chicken wings, beer, milkshakes, all the fast food, etc. This is where the true obesity problem lies: in all of these fast foods.
Why?
@@PNW_Living_I5 why not?
Great episode, a huge thanks for all the free information you put in this.
Hyper-palatability applies to so many foods these days it's quite insane, especially fast foods. Personally my exposure to such foods is non-existent, or rarely in regards to plant based alternatives, as i am mostly whole food plant based and i cook everything myself. As a result of such dietary pattern i've developed a certain revulsion towards foods that can be regarded as hyper-palatable., even as far as causing nausea. I'm no expert, so i'm not entirely sure why, but my best logical bet would be changes in gut microbiome and other factors. When a diet consists almost entirely of whole fruits, veg, greens, seeds, legumes...it's bound to have an effect on one's biochemistry.
P.S. Great video, vegan/WFPB all the way :)
Chris you rock. Thank you for all the science for us trying to figure it all out!
I'm grateful that when I went keto 10 years ago there wasn't much in the way of packaged "keto" food. I eat about 75% of my macros as fat and I find I have to add salt to keep my electrolytes in balance. Note, I eat zero highly-processed, hyper-palatable foods. The closest things to processed foods that I eat are apple cider vinegar, red wine vinegar, kimchi, sauerkraut, aged cheese, butter/ghee, EEVO, Avacado oil, Avacado oil mayonnaise, and similar. By eating a nutrient-dense animal-based Mediterranean keto diet focused on quality over quantity, I find no problem with a normal daily feeding window of 2-5 hours and no snacking. My daily meal is usually a large salad with sardines, salmon, cod liver, pasture-raised eggs, and/or 100% grass-fed beef/bison. The salad part is so that I can use a lot of EVOO, mayonnaise, and vinegar as the dressing. For the animals, I focus on those that lived and ate in a species-appropriate manner. If I had more time, I'd probably take up hunting wild ruminant game and fill my freezer with deer, bison, elk, and antelope as long as they lived far from corn or soybean fields.
I think we're in about 90% concordance with respect to dietary advice. That 90% being, eat real food and not too much. I disagree with the mostly plants part, however. The restriction I place on carbohydrates means I can't do a plant-based keto, so I defaulted to animal-based. The carbs I eat tend to be the highest value for my limited carb budget. It is my belief that it is easier to not overeat when you are keeping carbs to
I’m going to think about HP foods now. No need to read the small print just ask myself is this particularly delicious?
i've been 'lettings things go' and not looking too closely at what I've been eating either. it's funny how the fat and salts have crept back into my diet..and why i've added a little extra weight also. thanks for the reminder and the amazing insight here! time to get back to more whole plant foods.
Excellent. Love Tera Fazzino's work - fascinating! Thank you ❤
Thank you for another bull's eye. But does it really take a year for taste buds to change in adults?????
Thanks! Good questions, I wonder how much it depends on what food environment someone is coming from.
Today I was thinking of comment on your last video, just to see if you were doing okay 😛😕
I'm glad you were 🤗
Happy to see you again ❤
Thanks! I have some distractions at the moment, all good, but it keeps me away from TH-cam more than usual.
Proud meat eater here. Just wanted to say you are doing a great job with these videos. As a science communicator of sorts, you do a really good job of making information, entertaining. And though I take a different perspective with my own diet, it is incredible how much we agree on much of the science.
I eat meat too. a lot. Why is this a motive for pride ? Pride this and pride that... This is so tiring. Look ! I have two legs. And proud of it !
What is there to be proud about being a meat eater ?
Oh wow, you didn't know? Eating meat is apparently an extraordinary achievement for humans. No one else in history could have possibly done it. I mean, well done, mate. Truly groundbreaking stuff.
@@Psartz Name another species that butchers and cooks meat for food. I'll wait...
Is it wrong to be proud to eat a healthy natural diet perfect for human consumption? And why are you all so insecure as to latch onto that one word in my entire post to comment on. Its a nothing burger. You could take it out of the post and it wouldn't materially change anything.
Thank you for the video. Do you have a video about Jack Lalanne? Maybe a video with in depth information on the longest living plant based influencers.
This is really interesting and thought provoking (especially for a fellow vegan whose weight has also crept up a bit). It’s definitely going to make me assess my food choices a bit more carefully. Anecdotally, I’ve never liked fat and sugar together. Donuts and ice cream are safe from me. But oh my… that bag of chips or crackers. It all makes sense now. 😅
At 9:15 he says dairy and eggs have increased their hyper palatability but the chart shows eggs down 6 point in 2018 from the score of 27 in 2001; not seeing that as an increase. A but confusing to have those illustration arrows pointing at the lower numbers when discussing an increase in palatability.
Should have pointed an arrow at the fat category; from 18 in 2001 to 24 in 2018. I'm all confused.
I think it might have been a good idea to have mentioned the other two HPF clusters from the study - for the sake of completeness. Great video though, your content is always thought provoking and compelling.
In case people are wondering, the two other hyper palatable food categories, in addition to Fat-Salt, are Fat-Simpe Sugar, and Carb-Salt.
Reading the papers defines them and their relative impact more clearly, that's just the short hand used for the discussion.
The point though is that she saw that fat/salt was by far the biggest factor.
He doesn't want to talk bad about sugar and carbs. It's an "anti-meat", pro-veg agenda after all.
Did you finally put on ads? Am glad cuz you really deserve it with your awesome video’s
He wanted to test if TH-cam would promote videos with ads more.
Your videos are so helpful. Thanks
Just got to watching this one, very well done and I look forward to seeing more! I'm a sucker for Açai Bowls, and your info has helped me to now avoid coconut oil on them 👍
Keep up the great work!!! 🇵🇷🇵🇷🇵🇷