While your friend may not be fat, that doesn’t mean she is healthy. Thin people get clogged arteries, hypertension and fat packed bellies too. Sometimes dieters and non-dieters alike become too fixated on using fatness as a gauge for health, which it’s not. Fitness may be a more powerful predictor of good health. In fact, several studies have found that people in all weight categories who are fit have lower risk of disease and death than those who are unfit. And the nutrients the body is fed with play a strong role in health.
First, there is the sensation of eating the food. This includes what it tastes like (salty, sweet, umami, etc.), what it smells like, and how it feels in your mouth. This last quality — known as “orosensation” — can be particularly important. Food companies will spend millions of dollars to discover the most satisfying level of crunch in a potato chip. Their scientists will test for the perfect amount of fizzle in a soda. These factors all combine to create the sensation that your brain associates with a particular food or drink.
The second factor is the actual macronutrient makeup of the food — the blend of proteins, fats, and carbohydrates that it contains. In the case of junk food, food manufacturers are looking for a perfect combination of salt, sugar, and fat that excites your brain and gets you coming back for more.
While your friend may not be fat, that doesn’t mean she is healthy. Thin people get clogged arteries, hypertension and fat packed bellies too. Sometimes dieters and non-dieters alike become too fixated on using fatness as a gauge for health, which it’s not. Fitness may be a more powerful predictor of good health. In fact, several studies have found that people in all weight categories who are fit have lower risk of disease and death than those who are unfit. And the nutrients the body is fed with play a strong role in health.First, there is the sensation of eating the food. This includes what it tastes like (salty, sweet, umami, etc.), what it smells like, and how it feels in your mouth. This last quality — known as “orosensation” — can be particularly important. Food companies will spend millions of dollars to discover the most satisfying level of crunch in a potato chip. Their scientists will test for the perfect amount of fizzle in a soda. These factors all combine to create the sensation that your brain associates with a particular food or drink.The second factor is the actual macronutrient makeup of the food — the blend of proteins, fats, and carbohydrates that it contains. In the case of junk food, food manufacturers are looking for a perfect combination of salt, sugar, and fat that excites your brain and gets you coming back for more.
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