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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