Why Humans Like Junk Food, Part Three

7/28/2019 Why Humans Like Junk Food, Part Three

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Why Humans Like Junk Food, Part Three

Answers to Why We BuyJunk Food: Our Favorite

Foods Explained*

* For the First Time


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This Lecture Explains

Why We Like French FriesWhy We Like Ice CreamWhy We Like SodaWhy We Like ChocolateWhy is the Oreo the #1 Cookie of alltime? 100 Billion made and Eaten.Why is Hot or Cold Food Pleasurable?

Why is Starbucks Coffee so Popular? 1


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Are McDonald s French Fries better?Is Flame Broiling best?

What Is So Special about BBQ Food?Why Do We Like Donuts ?Why is Vanilla Such a Popular Flavor?Do Quizno s Subs Taste Better Toasted?Is it the Cheese ?Why is Doritos the #1 Snack Food of allTime?

2


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Why is Pop Corn So Pop-ular?Can You Make your Kids eat Their Fruit and

Vegetables?What two mistakes did P and G make withthe design of Pringles ?How does the Brain see Low-Carb Food ?

Will the Low-Carb Craze Continue?Why did Olestra Fail? Or did it?

Are Ruth s Chris Steaks really better?Why do we Like Spicy Food ?

3


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Review of Junk Food Principles

Summary of a few principles of Part One and Two


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Salt & Sugar & Junk FoodSalt essential nutrient for all neurons andcells

Blood 0.9% NaClSalt scarce in the evolutionary environmentSodium/K+ pump drives life

Sugar is major fuel of neuronsNOT essential but very useful..

Drives ingestion (hard wired pleasure)Increases insulin, growth promoterExcellent short term energy sourceSpares fat stores

Hence: Body strives to find these nutrients!


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Salt & Sugar & PleasureDirect reward pathways from taste to pleasure centerSugar is mu opioid stimulator, dopamineSalt is mu opioid stimulator, dopaminePleasure magnified when mixed with fat(1)Heroin, morphine, alcohol, and cannabinoids, interactwith this system

Ventral striatal medium spiny neurons mediate theaffective or hedonic response to food ('liking' or food'pleasure )Taste more sensitive when hungry

(1) Emulsion pleasure theory


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Junk Food Design IEssential Elements of Junk Food:

Salt, Fat & Sugar

NOT proteinDynamic Novelty

Driver of Ingestion

Macronutrients & PleasureFat and carbohydrate greatest drivers

Use of the Pleasure Equation

Pleasure=Sensation plus Calories


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Junk Food Design IICommon Design of Famous Foods:Doritos [#1 snack food]

Oreo s [#1 cookie]Popcorn [#1 movie snack]Ice Cream [most palatable food ever invented]

Chocolate: [#1 craving]


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Junk Food Addiction-summaryNeed salt , fat or sugar combinationHigh glycemic sugars helpful

High Dynamic Contrast absolute key totasty foodRapid termination of hunger pain signalhelpful

Promote Food memory: sugar and fat helpSalivary response promotes food breakdownand sensory pleasureDistinctive aroma helps identify your food


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Taste & Smell=FlavorCentral taste and olfactory systems in primatesprovides evidence that the convergence of tasteand smell information onto single neurons isrealized in the caudal orbitofrontal cortexCortical areas thus support flavour processingCorrelations with consonance ratings for the smelland taste combinations, and for their

pleasantness, were found in a medial anterior partof the orbitofrontal cortexOFC searches for taste & smell with hedonicovertones ( taste appears never to be neutral )

Eur J Neurosci. 2003 Oct;18(7):2059-68


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Flavor and RewardBrain has two motivation systems:Positive/appetitive [reward]Negative/aversive [punishment]

Chemosensory Regions in Brain:Process sensory responses andProcess value of food rewardsimultaneous!

Brain (2001), 124, 1720-1733.


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Hot PeppersMost widely and quickly dispersedfood plant on earth why?

Hot Peppers contain capsaicin Activates vanilloid receptorsIncreased sensation

Vanilloid receptor activation is

Sensed as burning body thenReleases opioids or endorphins

Capsaicin also depletes substances P

inhibit pain transmission!


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Hot Peppers 2Hence, depending on your level of paintolerance, you are basically burning yourself to release opioids without damaging tissue!Heat tolerance builds up and more must beconsumed over time

Almost infinite variety of hot pepper available!

Many flavors and tastes!Certain endogenous lipids may activate thisreceptor! Thus hot peppers may have moresignificance to food intake and pleasure than

at first thought.


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Hot Peppers 3Capsaicin may have other effects:Increased BMR

Increased Sweating ResponseNa/K-ATPase alterations, may alter membranefluidity (fat soluble)Induce aptosis

Potent antioxidant!Potential antinflammatoryBoost Immune System

See: http://www.pbs.org/safarchive/3_ask/archive/qna/3294_peppers.html

Capsaicin on

inside:-seeds-placentaNot rest of pepper


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Why We Like French FriesHigh in salt, fat and carbohydrates

Salt is directly rewarding (opioids)Fat is rewarding both gut & brain

Fat forms the best memories of foodFat least satiating

Carbohydrate is rewardingHigh glycemic food reduces hunger quicklySurge of glucose and then insulin rewardingMany glucose receptors activated,Carbohydrate increase serotonin which can be rewarding

Aroma is resistant to Sensory Specific ExtinctionHigh in Dynamic Contrast

Crispy outside creamy inside


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Which Fries are Best?Is it possible to use Junk Food Theory todecide which fry is best?McDonald s Fries:

Not coatedBeef Flavored (actually tallow)

Burger King Fries

Slightly bigger than Mac

sBatter and flavor coatedNot salted in batterHighest fat content

Wanted hotter and crisper longer (good goal)


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Which Fries Best-2Using our Junk Food Theories which fries arethe best?

FP=[Sensation] plus [Calories]

FP=Sensation: [Dynamic Contrast+HedonicSolutes+Aroma Associations+(-)SSS] plus[Calories: fat and sugar]Edge to McDonald s

Flavor good (tallow flavors good AA)Some textural variety (uniformity dec hedonics)Fries don t toughen up over timeI have a hard time believing BK won taste tests

Still like their fries though!


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French Fries & ToxicityHigh in salt, fat sugarHigh in acrylamidesHigh in Saturated fatLow in phytochemicalsPotato soaks up additional carcinogensproduced during deep fryingHigh glycemic starch elevates bloodsugar

Just about the worst side dish one can imagine

Trans fat content: Burger King: 35 percent

Wendy's: 26 percent McDonald's: 22 percent

Consumer reports


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Why We Like Ice Cream Vanilla preferred flavor why?Resistant to Sensory Specific Satiety

Allows infinite additionsHigh in Salt, Fat and Sugar (Sucrose)HFCS even worse

VERY High in Dynamic Contrast

Ice Cream melts (phase change)Ice Cream is Cold changes in the mouth(pleasureable)Temperature changes, flavor changes as well


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Ice Cream Liking As Dr. Bob Hyde says: People like Ice Creambecause it is cold. IC excites cold waterreceptors; but since the osmolality is so highone must drink cold water afterwards hencethe drinking fountain in ice cream stores


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Why We Like Ice Cream 2Rich in Salt , Fat and Sugar

Salt is rewarding

Sugar is rewardingFat is rewarding (activates singulate gyrus)Sucrose is an especially active sweetener

Most preferred taste (Pangborn)

Activates hyperphagia (increases food intake)Deactivates leptin (encourages obesity)Poorer satiation (encourages consumption)Fat plus sucrose especially attractive (ET Rolls)


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Dietary Ingredients

Sugar intake at an all time high110 pounds per year

Increases insulin secretion (fat storage)Increases hunger and hyperphagia

Wrong Type of Fats

Too much saturated fat, trans fat, omega 6 s.Low Fiber Intake

Fiber is fillingFiber lowers cholesterol


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HFCS and ObesityHFCS & Obesity Correlates Well (Bray)Obesity rose slowly until 1980 s132/200 extra calories come from sugarsFood Industry says its about calories and notHFCS.Fructose: [ Sweeter than Sugar ]

Lower satiety response [stimulates appetite]Increases TGIncreases insulin resistanceMore likely to be converted into fat

Sucrose increases lipogenesis in liver


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Sucrose & HFCS Dietary Fructose stimulates lipogenicenzymes in liver

Acetyl-CoA carboxylaseFructose>sucrose>cornstarch

Sucrose is the most preferred sugar in

humans and animals (Pangborn)J Nutr. 2001 Mar;131(3):796-9.10% Calories from HFCS!!!

Dr. Lee Gross (Yahoo news April 25,04)


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Why We Like Soda Activates several reward circuitsThirst reward (fluid replacement)

Taste Reward (sweetness)Orosensation (two)

Carbonation Aroma (forms taste+aroma associations)COLD! (Dynamic Contrast)

Caffeine is addicting (mild)Hence, soda is very rewarding as it effect several systemsKnown to release opioids and taste pleasure. It is easy to get

Addicted to Soda my problem is Diet Vanilla Coke!


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Carbonated DrinksSugar Very Addicting (opioids)

Carbonation also addicting

Loaded with HFCSFructose causes insulin resistanceFructose not very filling

Reduces thermogenesisSubstitute for Milk

Calcium linked to fat loss

Sugar withdrawal resembles opioid dependence


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Coca Cola C2???Added Knauss, "Today's consumers arelooking for choices that fit their lifestyles.They want to keep enjoying the specialcola taste that Coca-Cola delivers, butwith the option of a lower-carb, lower-calorie soft drink. Coca-Cola C2 gives thatfreedom of choice."

Professor Pangborn used to tell me: ThereIs something special about the taste of sucrose!

Half the sugar, carbs and calories

A number of folks don

t like diet coke!!!


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C2: Will it Succeed?Uses sucrose/and or HFCS

Adds a combo of sucralose, aceK and aspartame

Taste Tested by Good HousekeepingRegular first, then C2, then dietBUT taste testers noted a off flavor with thenew formula

Coke fails to note that supertasters can pick upthe bitterness in AceK & Aspartame. Sucralose isclean.Hence this new formula will bomb in my humbleopinion.


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Caffeine acts as a antagonist of the A2Areceptor, by blocking its activation byadenosine. This reduces the formation of cyclic AMP and the activation of proteinkinase A. This causes the reduction of adenylyl cyclase, cyclic AMP, protein kinaseA, and DARPP-32. It is believed that thereduction of one of these molecules inducesa positive feedback mechanism, whichinduces the increase of DARPP-32 and thusan increase dopamine, glutamate, andserotonin past the normal level . This iswhat causes one to feel a little more

awake, at least, until the levels of DARPP-32 return to normal.Reference:

Solinas M., Ferre S., et. al. Caffeine inducesdopamine and glutamate release in theshell of the nucleus accumbens. J Neurosci(2002) Aug 1; 22(15): 6321-4.

Caffeine & Self Stimulation
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12151508&dopt=Abstracthttp://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12151508&dopt=Abstracthttp://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12151508&dopt=Abstracthttp://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12151508&dopt=Abstracthttp://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12151508&dopt=Abstracthttp://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12151508&dopt=Abstracthttp://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12151508&dopt=Abstracthttp://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12151508&dopt=Abstracthttp://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12151508&dopt=Abstracthttp://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=12151508&dopt=Abstract


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Caffeine and Addiction Adenosine receptor antagonist Arousing action on body

Increased BMR Improved Mood, PerformanceEnhanced dopamine transmission?

RewardingCaffeine withdrawal lasts only about 3-4days

Headache, poor mood, sluggishness

Conclusion: mild euphoriant only slightly addicting in classic sense


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Why We Like ChocolateHigh is Salt (1%), Fat (40%) and Sugar(40-60%)!!!

Does this theme sound familiar?Cocoa Butter Melts at Oral Temperature

Temp=98.6F

High Dynamic Contrast!Few fats can do this!


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Why We Like Chocolate 2Chocolate flavor is very distinctive

Has a background of vanilla flavorContains Caffeine and Theobromine

Mild stimulants (theobromine is muchmilder)

Milk Chocolate contains beta-

casomorphins (mu-opioid)Loaded with polyphenolsIncrease postprandial insulin

More rewarding


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Why We like Chocolate 3Fat intake incresed by opioids andgalanin

Carbohydrate intake influenced by NPY Preferred both separately and inmixtures

Fat and sugar are among the mosthighly palatable and most preferred

foodsDrug users high users of both fat andsugar


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Chocolate and Drugs Results show similar brain regions(prefrontal cortex) are activated during foodassociated conditioning and drug-associatedconditioning Preoptic area (sexual, food reward) isactivated by morphine & chocolate Activation of Memory Circuits

overpoweringurge

Neuroscience 105, 535-545, 2001.

Chocolate can change gene expression of liking!


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Why We Like OreosNumber one cookie sold, billions & billionsHigh is salt, fat and sugar

By now, you know what this meansTexture ContrastsCrunchy to CreamyChocolate to vanilla

Salty to sweetStrong, burnt chocolate aroma

Unique chocolate flavor (signature) Vanilla background flavor


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Why We Like Hot or Cold Food It is the thrillingness or high sensationof hot or cold foods that we like. In the

mouth they change back to mouthtemperature; hence it is the change intemperature that we like, not theabsolute high or low temps

Bob Hyde, PhD, San Jose State About 80% of all food are eatenhot or cold!


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Why is Starbucks so Popular?Starbucks popularity stems (besidesgood marketing) from three basicpoints:

The coffee roast is unique and in someways still is compared to almost all storebrands

Aroma profile long hang time Acidity much lower than most competitiors

Caffeine content is higher than expectedInfinite variety coffee drinks (decreasesSSS)


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Why is Starbucks

so Popular? 2To summarize:They serve: Caffeine served in a variety

of ways; but what I see people order is:

Starbucks seems to sell more fat and milk and sugar than coffee!

Caffeine with added sugar, fat & casomorphins

The Adult

Malt Shop!!!

Casomorphins are exorphin derivatives of casein


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Starbucks Caffeine Driven Researchers found a medium, 16-ounce cupof the house blend at Starbucks packs anaverage of 259 milligrams of caffeinecompared with only 143 milligrams in thesame-sized cup of coffee at Dunkin Donuts

ranging from 259 milligrams to 564 milligrams

300 mg is considered a pharmacologicaldose! Yikes!

+ + =food+caffeinereinforcement

Psychopharmacology (Berl). 1995 Aug;120(4):457-62.


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Starbucks Aroma ProfileStarbucks roasting profile creates a variety of volatiles, some of which have a very longhang time in the air.

Nestle used to call them Charbucks This allows the olfactory system more time toimprint the aroma with post-ingestionalconditioning

Nutrient conditioningCaffeine conditioning

Darker Roasting also allows volatiles to moreresemble chocolate!

Associative conditioning


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Donut PleasureHigh in fat & sugarHigh glycemic starch

High Dynamic ContrastFast meltdownIcing meltdown

Eaten after overnight fastSemi-starvation conditionIn morning we are driven to eat Fat andSugar and not protein (Leibowitz)

My Dad designedthis donut!


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Low Sugar Donut ?Krispy Cr me planning to come out witha low carb donut.

Currently 10 grams sugar, 200 kcalsand 50% cals from fat.

But it has 22 gramsOf Carbohydrate

Total! 10 from sugars

Hence, this isSilly!


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Why People Like DoritosOne of the most popular snack foods of all time

Doritos and Tostitos about $3 billionUSA New flavors keep brand strong

Rise of salsa has helped salesTaste profile pretty constant Although less garlicky over the years


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NACHO Doritos IngredientsCorn

Vegetable oilFlourCheeses:

RomanoCheddarParmesan

Whey proteinSaltTomato solidsLactic acid

MSGButtermilk OnionGarlicDextroseCitric acidSugarColorsSpice5Nucleotides

1987


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Doritos Nacho Cheesier 2004Corn Vegetable oilCheddar cheese

SaltButtermilk solidsWheat FlourWhey ProteinConcentrateRomano CheeseTomato PowderMSGOnion Powder

Soybean oilWheyGarlic powder

DextroseSugarDisodium phosphateLactic acid

Natural Flavor, SpiceCitric acidParmesan Cheese5 Nucleotides

2004


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Doritos Aroma ProfileDistinctive Nacho Aroma:Onion, garlic, tomato, cheese(s)

Flavor Intensive spicesSpice is probably

White or black pepperCapsaicin (red pepper)

Notable lack of Off-FlavorsNever see a burnt or stale chip


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Doritos Taste ProfileHedonic solutes: Doritos excite every known taste active receptor:

Salt (as sodium chloride)MSG (MSG, garlic powder, cheeses)5 prime nucleotides (added directly)

Acids (lactic, citric, buttermilk, tomatosolids)

Vanilloid receptors (black, white pepper,hot pepper)


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Fritos Chip Effect (FCE) Actually called this in textbooks onfood reward!Tasty food has an appetite primingeffect (actually increases appetite)Tasty food activates a neuralsystem of Hedonic Rewardand Wanting Carlson (1986)

Unique flavor due to high temperature cook!

Just FYI


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Frito Lay s STAX

Head to Head with Pringles

Pringles only salts their chips on oneside this is sensory mistakeFive years in development!Full page ads say they taste better thanPringles [based on a national tastetest], and I bet they do!

Ad: USA Today, Feb. 27, 2004 (10E)


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STAX vs PringlesBased on the principles of tasty foodenumerated in this lecture, STAX is bettertasting than Pringles.Macronutrients: edge to Pringles

Pringles more fat 11 vs 10 grams/servCalories the same 160/servCarb the same at 15 g/serv

Sensory PropertiesSame salt contentPringles salted on only one side, STAX on bothPringles slightly greasier mouthfeel


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Why is Vanilla so Popular?Mild flavor that resists habituation inthe brain

Means: can eat it everyday without SSSinduction

Allows infinite variation on theme

Orange crme, etc.

Vanilla has many high calorieassociations: ice cream, chocolate etc.

Vanilla number one ice cream flavor!


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Flame Broiling:

is it better?Generates higher amount of volatilesRicher in fat/protein volatiles

Excite innate fire roasting and survivalmemories in our genome!Some paleobiologists link flame broilingwith our evolutionary past!

FB smell excites memories of pleasantBBQ repasts (Aroma Associations)

I personally think Flame Broiling has higher hedonic potential

Flame broiling truly does make everything taste better. In Vegetarian Grill , Andrea Chesman
http://www.amazon.com/exec/obidos/ASIN/1558321268/qid=916246902/sr=1-1/002-7726384-5151409http://www.amazon.com/exec/obidos/ASIN/1558321268/qid=916246902/sr=1-1/002-7726384-5151409


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Flame Broiling

Meat has little inherent aroma or flavor Aroma generated during cooking:

Fats, protein, sugars, vitamins, acids, glycogenimportantFats are the major generator of meatidentifiable flavors

Lipid oxidation products alsoUnique flavor not easily duplicatedGenerates long hang time volatiles

Better for memory formation

Less generation of undesirable oxidation products


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Flavor Processing & DoritosTaste and Aroma pair in theOrbitofrontal Cortex

Acquire significance thru ingestion! Aroma response will habituate (satiety) butnew aromas are responded to

Hence, the complexity of the Doritosflavor profile helps reduce SensorySpecific Satiety

Important principle


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Why People Like Popcorn VERY Rapid Mouth MeltdownHigh Dynamic Contrast

Non Habituating AromaLike Vanilla and French Fries

Infinite Variation Possible

Vanishing Caloric Density (VCD)Eat a lot and not too filling!Dr. Bob Hyde principle

One of the fastest melt in your mouth foods around!


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Low Carb Mania Short Term67% occasionally counted carbs28% not interested in a low carb diet5% Strict Low Carbers1% Low Carb for Life

Not a Permanent Lifestyle!


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Low Carb ManiaLow Carb Burgers (lettuce)Low Carb PizzaLow Carb Bread (awful)Low Carb Ice cream

Low Carb ChocolatesLow Carb Snacks


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Fat vs CarbFat makes you fat (Bray)Carbs make you fat? (Willett)Fat plus CHO makes you fat! (Witherly)

Insulin Counteracts Fat Satiety, (Mei)


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What is Low Carb?

A very old diet actually, known since1700 s (Brillant Savarin)

Atkin

s started it 30 years ago.Sold more books than the bible Americans now on diet

50% Americans have tried itCurrently, hottest trend in Foods and FoodService


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Low Carb & Fat Cell

FAT CELL

Increase this

(glucose)

-fat cell won t storefat, lipolysis makes

glucose

CLA


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LOW Carb: Paleolithic Diet

Do Eat: Meats and Fish, Fruits, Vegetables,Nuts, and Berries

Do Not Eat: Grains, Beans, Potatoes, Dairy,Sugar


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All sugars [sucrose, lactose, etc]Most fruit

All starches [flours, maltodextrin]No pasta, potatoes, yams, sweet potatoesNo rice, bagels, breads

Most dairy

No milk, yogurts, ice cream, etc.Cream is okay!Candy, sweets, chocolates

Foods to Avoid:


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South Beach Low Carb

Basically Low Carb for DummiesEmphasizes healthy fats and

healthy cuts of meatsExactly the same induction period as

Atkin s: two weeks no carbs

Three phase periods Allows the addition of Low GlycemicFoods (like brown rice, apples, oatmeal)

Criticism: Atkin s in Disguise!


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Women & Low Carbs

Females have 50% lessserotonin receptors vs. menGlucose now shownnecessary for serotonin

production from tryptophan Atkin s Grumpies explained!


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Low Carb SummaryLow carb reduces insulin which:

Inhibits fat formation (requires insulin)Reduces appetite (very strongly)Increases fat burning (for glucose)

Problems:Reduces serotonin production (grumpies)Causes constipation (serotonin in gut)May cause rebound hyperphagiaCraving for Carbs can become intense


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Olestra


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Olestra Sales -500 million development-Poor sales-Banned in Canada

Fools neither theGustatory

System or theGUT!


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Did Olestra Fail?Sales actually in the hundreds of millions not a flop technicallyRecently approved for PopcornBiggest problem is that the mouth has fatdetectors and Olestra does not excitethem hence palatability drops off over timeIn addition, high glycemic carbo content of snacks still a problem for dietsI prefer the new generation cooking oils likeNisshin Oils Resetta. Taste and act like real fat,digested and absorbed normally, but are much less likely to bestored as fat. Info on Resetta>>>

Weight Loss Oil


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Weight Loss Oil-Resetta

A mixture of Long chain and Medium chainfatty acids on same moleculeBody burns the MCT portion easilyMay increase overall metabolismMay reduce CholesterolPromotes feeling of Satiety FOSHU Claims in Japan

It helps to reduce accumulation of fat inthe body One huge advantage


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Repeat Deep Frying!With the addition of antioxidants Resetta can be used for french fries and

snack food! Trans Fat FreeHealthy Snack Food are now

Possible!

Interested? Give me a call 661 296 2214


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Resetta Oil StudiesSeveral clinical studies show reduction of body fat with usage (15 g)

Asia Pac J Clin Nutr. 12(2):151-60, 2003

J Nutr Sci Vitaminol., 48, 109-114, 2002MCT Portion Several Advantages:

Easily digested & burned quicklyUpregulate fat burning enzymes

Increase feeling of fullnessEnhance growth hormone releaseEnhances absorption of E, Ca, Mg

J Atheroscler Thromb. 2003;10(5):290-8.

Interested? Give me a call 661 296 2214

Resetta scientific support


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MCT Oil Studies-many!Reduced body fat, MCT in margarine

J Atheroscler Thromb. 2003;10(5):290-8.

Medium-chain triglycerides more satiatingand promote weight loss

Obes Res. 2003 Mar;11(3):395-402 Am J Clin Nutr. 2001 Nov;74(5):620-30

Greater energy expenditure, lower body

weightInt J Obes Relat Metab Disord. 2003 Dec;27(12):1565-71J Nutr. 2003 Aug;133(8):2512-8

Octanoate reduces TG synthesis

J Nutr. 2003 Aug;133(8):2512-8.

R h Ch i


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Ruth s ChrisSteak House

Low Carb Dining Heaven!Superior aged steaksSuper hot cooking generates flavorvolatiles which are unique (likeStarbuck s) hard to duplicate!

Sizzling and hot with butter (rewarding)provides additional sensory bonding!

Just love this place my favorite steak house!


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Final CommentsGood Food results from an awareness of:

Evolutionary Past

Nutrient RequirementsSensory Apparatus

Cuisine reflects these realities. Without anadvanced understanding of these principles,

modern cuisines actually follow them closely!

I hope you have enjoyed my presentation on Junk FoodContact me at: 661 296 2214; techproductsinc@comcast net
mailto:[email protected]:[email protected]

Why Humans Like Junk Food, Part Three

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