Listened
Pizza, chips, gummy worms and wings — these are a few of Tai’s favourite things! He just can’t get enough of their sugary, fatty, salty goodness, even though he knows they’re not exactly good *for* you. But why does he find those foods so irresistible in the first place? Pizza, chips, gummy worms and wings — these are a few of Tai’s favourite things! He just can’t get enough of their sugary, fatty, salty goodness, even though he knows they’re not exactly good *for* you. But why does he find those foods so irresistible in the first place? In this episode, Tai unravels the science behind our food cravings and how companies use it to formulate products that hook us in.
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This is an episodic podcast, so you can listen to it in any order, but episode one is a great place to start.
Listen to episode one herePizza, chips, gummy worms and wings — these are a few of Tai’s favourite things! He just can’t get enough of their sugary, fatty, salty goodness, even though he knows they’re not exactly good *for* you. But why does he find those foods so irresistible in the first place? In this episode, Tai unravels the science behind our food cravings and how companies use it to formulate products that hook us in.
In this episode Tai talks to:
- Yanina Pepino, associate professor in the Department of Food Science and Human Nutrition at the University of Illinois at Urbana-Champaign
- Marion Nestle, Professor Emerita of Nutrition, Food Studies & Public Health at New York University
- Malek Batal, professor of Public Health Nutrition at the University of Montreal
The content, artwork and advertising within this podcast is not owned or affiliated with Sound Carrot and remain the property of their respective owners.
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