Dr. Kessler isn’t convinced that food makers fully understand the neuroscience of the forces they have unleashed, but food companies certainly understand human behavior, taste preferences and desire. In fact, he offers descriptions of how restaurants and food makers manipulate ingredients to reach the aptly named “bliss point.” Foods that contain too little or too much sugar, fat or salt are either bland or overwhelming. But food scientists work hard to reach the precise point at which we derive the greatest pleasure from fat, sugar and salt.

The lesson here: Stay away from foods created by “food scientists” and eat foods created by mother nature (aka, WHOLE foods)! Yes, I know how granola that sounded, but whatever.

Don’t take that to mean you shouldn’t get any pleasure out of eating (you absolutely should). I just don’t like the idea of being maniuplated; of eating food that’s literally designed to be addicting.