Processed Carbs, Not Taste: A New Take on Overeating
An op-ed argues that obesity isn’t driven mainly by how tasty foods are; instead, fast-digesting carbohydrates raise blood sugar quickly, triggering hunger and cravings, with brain-reward circuits (nucleus accumbens) activated after sugar spikes. Palatability influences what we eat, not how much, and targeting ultra-processed foods would be a blunt policy tool. The author urges focusing on processed carbohydrates to improve satiety and reduce cravings, suggesting it’s possible to enjoy foods—potentially even in a low-carb balance—without overeating.
