What Can Make You More Susceptible to Food Addiction?

Food with Mark Bittman

Sweetness and Light

Nutrition, Arts, Food, Culture, Cooking, Health & Fitness, Society & Culture

4.9 • 947 Ratings

🗓️ 1 May 2024

⏱️ 41 minutes

🔗️ Recording | iTunes | RSS

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Summary

Professor Ashley Gearhardt, of the University of Michigan Department of Psychology, talks to Mark and Kate about why she's so addicted to studying the science behind ultra-processed food addiction, and how she got into it; how ultra-processed foods are different from beer or cigarettes (and how they're not); what differentiates people who get addicted and people who don't; and exactly how foods are designed to reel you in. PLUS: Food stylist Barrett Washburne talks to Kate about where the trends are heading.

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Transcript

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0:00.0	We'll get back to that conversation in a minute, but first I want to talk about
0:03.9	something that lots of people ask me about when it comes to global cuisines.
0:07.7	There is something magical about eating a cuisine in the place where it
0:11.6	originated. One of the reasons for that is that the
0:14.3	dishes that define a cuisine are built around the produce that's native to a place.
0:18.7	It's why the feta and tomato and a Greek salad tastes so perfect in Athens, where the artichokes and olive oil in Rome are to die for.
0:27.0	They have a certain sweetness and tang that you can get close to, but not easily replicate.
0:32.0	And, not surprisingly, one of the best ways to get a sense for how something
0:36.9	should taste is to visit a region of the world and sample a dish in several
0:41.9	forms from lots of different neighboring areas.
0:45.0	Then you can appreciate the local variations as well.
0:48.0	And the most efficient way to do that, for me at least, is the first-class experience of a regent cruise.
0:54.1	I was able to do that on our recent all-inclusive tour of Asia.
0:58.0	I had a hankering for seafood.
0:59.8	Well, I always do.
1:01.1	Seafood that you don't get easily in the U.S. and I had just an incredible experience
1:06.2	in the fish markets of Busan, just overwhelming varieties of fresh seafood.
1:11.3	With more than 500 destinations worldwide, Regents options are endless.
1:16.0	Lisbon to Cape Town, Dubai to Athens, Vancouver to Tokyo, Bali to Sydney, just about any regional cuisine you could want is within your grasp.
1:26.0	You really can't go wrong.
1:28.0	Sounds pretty great, right?
1:29.6	Even better.
	...

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