Why do ultra-processed foods make us eat more — even when calories, sugar, fat, and protein are matched? In this episode, Dr. Kevin Hall, author of Food Intelligence and one of the most influential scientists in metabolism and obesity research, breaks down the mechanisms driving overeating — and shares brand-new findings from his latest NIH study.

We dig into energy density, hyper-palatability, dopamine, food addiction, food policy, and how we can redesign the food system for real health impact — without hype or ideology. If you want clear, evidence-based answers about why we eat what we eat, this episode is for you.

Timestamps

00:00 Introduction to Food Intelligence
02:55 Dr. Kevin Hall's Journey in Nutrition
06:02 Understanding Food Intelligence
08:49 The Landmark Study on Ultra-Processed Foods
11:59 Critiques and Implications of the Study
14:56 Triangulating Evidence in Nutrition Research
18:10 Ongoing Research and Future Directions
20:49 Key Findings from Recent Trials
24:00 The Role of Food Industry in Nutrition
34:57 Incentivizing Healthy Food Choices
38:25 Understanding Ultra-Processed Foods and Health
41:49 The Neurobiology of Food Addiction
46:23 Exploring Dopamine Responses to Food
48:21 Energy Density and Hyper-Palatability
54:11 The Role of Food Environment in Diet Choices
01:00:09 Navigating the Future of Food Systems
01:08:29 Re-engineering Food for Healthier Options
01:12:03 The Carrot and the Stick Approach
01:18:22 The Role of GLP-1s in Obesity Management
01:24:19 Political Momentum for Food System Change
01:30:32 Challenges in Implementing Food Policies

Dr. Kevin Hall

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Book — Food Intelligence: https://a.co/d/8uRXuAv

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Food Intelligence: Why Ultra-Processed Foods Make Us Overeat | Kevin Hall, PhD