Our ancestors evolved the ability to taste the sweet goodness of foods like pastries and creamy chocolates. They were enticed to consume quick calories that might only be available sporadically. What does that mean today for our brains and bodies in a world where sugar is much more abundant? Host Aaron Scott talks to taste and smell researcher Paule Joseph about the sticky science of sugar and how we can have too much of a good thing.-Separately, we want to feature YOU in an upcoming episode! Is there a moment when you realized how math impacts the world or a favorite way to harness math's power? Tell us in a 20 second or less voice memo emailed to [email protected]. Include your name and location, and your voice could appear in an upcoming episode!Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy
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