Huberman Lab
Dr. Layne Norton: Tools for Nutrition & Fitness
Dr. Layne Norton
It's not just sugar. It's not just fat. It's not just sodium. It's texture, mouthfeel. You mentioned temperature. All these things matter. And in fact, there was actually a study a while back that suggested that texture might actually make a bigger impact on the palatability of a food than even the sugar content. And let's take it more from a mechanistic level.
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