November 25, 2025 • 18 mins
How do you know when you are full? With Thanksgiving this week, Scott brings on Dr David Bisonette to explain where the "bliss point" is in your appetite.
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Speaker 1 (00:00):
I don't want to be an American idiot. Flow me
here on seven hundred Wlwe are at that time of
year now, probably started with Halloween, but with Thanksgiving looming
here literally on the horizon. We can see it, we
can smell it, we can teach it, we can almost
touch it. And that is the amount of food we're
going to eat. A lot of food, and a lot
of it not good for us, a lot of ultra
(00:22):
processed foods. And there's something called the bliss point. You
wonder why you don't stop beating when you're full. You
only stop beating when you hate yourself, and that is
because of the confluence of fat, salt, and sugar. Food
scientists are a long time have been developing that they've
cracked the code years ago, and when those three things
are together in the right balance and the right harmony,
(00:43):
you literally unlock the code to get people to gorge themselves,
stuff themselves silly. And that's what we face, the science
behind that. Doctor David Bissonette is here, is a nutritional
scientist and joins the show on seven hundred Why doctor,
how are you?
Speaker 2 (00:57):
I'm very well, God, very good good.
Speaker 1 (00:59):
Hopefully I just had that correctly between fat, salt, and sugar.
Speaker 2 (01:02):
Yeah, job, yeah, yeah.
Speaker 1 (01:04):
But it's interesting because this is this is literally decades
and decades and decades of research to come up with
what they call the bliss point.
Speaker 2 (01:11):
Yep. Yeah, they're they're developed in sensory evaluation labs in
these corporate headquarters and labs, and they determine where it is,
like you said, where the high excitation points are for
different foods combinations of assault, sugar, and fat. And they
indeed it dick people and it causes what they call
(01:33):
repeat acquisition behavior going back to it because you love it,
but like you said, it's really bad for you. So
I described this, I investigate this in the book Insatiable Nations,
Unpeasable Hunger.
Speaker 1 (01:45):
And that's it right as we have Yeah, for the
longest time, I mean, food was okay, I eat to live,
to work, and then I eat some more to fuel.
So because I'm working physically, and in the modern era
in America, in the modernized world, that's changed, right, we
are largely sedentary, and yet food has now become entertainment.
It's also become delicious, which we didn't have. Is probably
(02:07):
as recently as a couple generations ago.
Speaker 2 (02:09):
I guess, oh yeah, you got that right. We were
very complex and we eat for emotional reasons, and the
research is now showing that this is actually caused by
depression and anxiety. We see that prevalence still high depression,
high anxiety emotional eating. We have stress eating, and we
(02:31):
have we call mindless habit driven eating. And this is
where it becomes potentially disastrous for kids to be introduced
to these foods early on, because they carry them forward
and that's exactly what they do. It's mindless eating. It's
a default and it's terrible.
Speaker 1 (02:51):
How did we get to that point? I mean, if
you think about how absurd it is that I would
get home after a long day of work and have
dinner and hour whatever it is. Okay, I'm going to
open a box of cheese Doritos and sit there and
watch TV and shovel them in my face unconsciously, just
loading myself with calories. And it's you know what, I
don't know about you. It's awesome, but.
Speaker 2 (03:13):
You're doing it. It's often for the time you're doing it,
but remember you feel lousy after. So we have two
basic mechanisms to control appetite. One's called the homeostatic mechanism.
It's balanced in the body. It's based on energy reserves,
and that normally should suffice right to say, Okay, you've
got enough fat reserves, and it has all kinds of
(03:35):
you know, hormones to sort of stop the eating. And
it's a pretty good mechanism. But we also have what
they call the hidonic eating, right, the pleasure centered eating,
which you know really is in the frontal lobe of
the brain. And that explains why it is a Thanksgiving
that we fill ourselves with turkey and really say we
(03:57):
couldn't eat another bite, yet when the pumpkin pie comes out,
we have one and two pieces. So that is basically
what's happening, is that our hedonic center, the pleasure center,
is causing us to overeat beyond what we need. And
like you said, we enjoy it, but only for a
(04:17):
short time.
Speaker 1 (04:19):
Yeah, because the misery lasts longer. You're miserable for days
after you stuff yourself with thanks Kim. And it's the
best when you're eating, and then after you feel like hell,
and you know you don't eat, you don't you don't
eat till you're full, You'll eat till you hate yourself.
Speaker 2 (04:31):
Yep. Yeah, and we do that consistently, even though we say,
all right, next time, I'm not going to do this.
But you know, it's very enticing and it's part of
you know, it should be part of a you know,
sort of a almost like a moral base behavior fixed
on temperance. Right, It's kind of like a discipline that
(04:54):
we need to sort of exercise more in our lives.
But this is really difficult to do because the food
industry promotes right with very sophisticated ads. Give you an example,
nineteen ninety seven, Madison, Madison Street and Madison Avenue advertisers
are spending seven billion dollars in advertising foods of all sorts.
(05:18):
The USDA's budget was three hundred and thirty three millions,
and so the co and that was to promote healthy food.
And when you have this kind of dichotomy, right, you
can't overcome it easily. And that's why my book Insatiable
I talk about radical shifts in the you know, in
our lifestyle and in our diet that we need to
(05:40):
sort of promote. One is, you know, stop the soda pop. Right,
It's not a negotiable because it's too addictance.
Speaker 1 (05:47):
You can vilify certainly the fast food industry, the quick
food industry, the premie food industry, you know. But but
I guess I don't know. I was almost said, this
is kind of like a negative to capitalism. But you know,
they've got to increase their margin, they've got to make money.
They got to find ways for people to buy more food.
And for people to buy more food, they have to
consume the food that they're eating. And so you want
to sell more pop and chips and candy and things
(06:09):
that are processed. I get that all point. It's up
to us to show some restraint, but it's difficult the
way is formulated. I get that whole model. I guess.
The other side before someone takes away is, you know,
this is bashing big food and everything. You know, look
that we have done for for example, you don't see
people starving to death anymore. You look at all of
the you know, you look at all of the maladies
that our generations before us suffered from malnutrition wise, and
(06:32):
brain development and bone density and all those things. And
you know that's in the rear view mirror in the
modern world. Now, that downside is we're killing ourselves with
that same knife and fork, we've gone to the other extreme.
But you know, because of the ready available of food,
because the prices have dropped because of that technology, it's
eliminated starvation, which was a scourge for the world for
(06:52):
most of the time humans have been on this planet.
Speaker 2 (06:56):
Well, it's an interesting point you're making, but what we
don't really realize is that back in the nineteen thirty
America is teppered with malnutrician and that was within the
era of the industrial revolution and mass production. So we
actually did not solve the problem back then. It took
a while to get onto the concept of fortification. But
(07:19):
we're really fortifying food and that's what they were doing
that were ultimately so highly processed that they were workless.
Speaker 1 (07:27):
Yeah. Yeah, and you see that a lot today too,
I guess is this setting up to be By the way,
doctor David Bissonett, he's a professor of nutrition, a doctorate
nutritional science, writes about insatiable, about what's called the bliss point,
and that is food manufacturer's process with manufacturers have developed
and it depends obviously on the product. Because this has
been researched and focused group to death that they have
(07:49):
found the exact correct proportions when the salt and sugar
and fat in a product to get you to eat
as much as possible so they can sell more and
make more money. And that is capitalist dynamic right there,
for good or for bad. But this is starting to
sound like it's setting up to be maybe a lawsuit
developed like we saw with big tobacco, right is, hey,
(08:09):
we made a product that's highly addictive and dangerous. You
can make that case with these types of processed foods,
can't you?
Speaker 2 (08:18):
Oh you can? Then. In fact, it's very interestingly, these
very tobacco companies that got their hands slapped are the
very ones that bought Nubisco General Foods, and they mastered
obviously the advertising, and they're applying the same concept to
food as they did to tobacco. They own the food company.
Speaker 1 (08:42):
Yeah, yeah, sure, and it's like, okay, we can do
that only with food. Now. I think it's a more
i don't know, improving in course. So, for example, we
know that tobacco, you know, by itself, is less now
I'm gonna say safe, but it's less dangerous until you
start adding chemicals and all sorts of things to make
it more didictive and consumable and preserve it. And that's
(09:02):
what happens when you come buys tobacco, because now you've
got tire and nicotine, and nicotine gets you. But there's
no nicotine in food. How do you make the connection
between national physical addiction to something like tobacco and then
try and translate that to potato chips. It's that element's
not there, you know.
Speaker 2 (09:19):
Yeah, it's very It's just I mean, truly, the food
that we eat is very high in sugar, and we
have the food industry has vehicles to get that in.
Just to give you an example, two thousand and eight,
the soda pomp industry flooded, you know, the American landscape
really with about the equivalent of fifty four gallons of
(09:43):
available soda pomp for person per year. And that's incredible,
and we were big consumers and that brought in extra calories,
and these calories aren't good. I remember teaching down in
Kentucky and there was a student team to me and said, listen,
I drink fourteen twelve ounce doctor pepper the day and
that feeling good? Yeah? Do you have recommendations? And so.
Speaker 1 (10:08):
The band stupid, there's your recommendations. You're fatally stupid.
Speaker 2 (10:12):
He he was addicted. It was sugar highs and this
is you know, has a certain part of the population
affected by this. You'd be very surprised how many people
actually consume so of pop. But also you know, sweetened
sweetened beverages as well, and you know also chips, which
are very high in fat, and our society mechanism doesn't
(10:32):
really kick in the same way for liquids and for
high density things like chips, so they you know, they
don't give us the signal okay, you've had enough, even
though we may have you know, consumed twelve hundred calories
and chips.
Speaker 1 (10:46):
Yeah, and it doesn't seem like it when you're eating it.
That's the thing. It's calorically that it's dense, but it's
not filling, it is correct.
Speaker 2 (10:54):
I've seen students down a full twelve ounce bag of
potato chips and top that off with a pizza. Yep.
Speaker 1 (11:00):
Yeah. But it's great to have that younger person's metabolism.
That's the thing, right, because when I was younger, you know,
you're playing sports or whatever. Yeah, you sit down, you
could kill a two liter of pepsi in needle, half
a loaf of bread and an entire package of balgoney
and be hungry an hour later.
Speaker 2 (11:14):
Well, this is true, but what we don't realize is
these foods that are you know, high and fat actually
cause damage to the body. We have a new phenomena, right,
it's a non alcoholic fabby liver disease. And this is leading.
This is going to lead in the next decades to
higher needs for liver transplants. We are sickening our people
(11:36):
because of that. We think, oh, we have a high metabolism.
Not so. That level of intake actually causes accelerated synthesis
of fat in the liver, coming primarily from hyper corn
syrups some theory, but certainly it's from the sugar, the
hygherger loads that we're eating. So no, this is not
about an issue of high metabolism and how lucky we are.
(12:00):
You're setting up those young people for a chronic life
of you know, chronic disease.
Speaker 1 (12:06):
Well there lies the problem, doctor, right is it? You
know you can you need more calories when you're growing, obviously,
and that's why you know you look at a teenage
boy and it's my god, how much money and food
am I? This is great? I got to work a
third job in order to afford just the food. But
the problem is you continue those eating patterns, and many
people when they get to their late twenties orly thirties,
maybe forties, continue to eat like they're a teenager. That's
(12:28):
when the weight gets packed on.
Speaker 2 (12:30):
Well, yeah, absolutely. But the thing that you're not mentioning
here that's in the equation, yeah, is this high coloric
load that's required is usually tied to the youth, absolutely,
and to the high activity traditionally tagged to youth. This
is not the case anymore. We actually have a condition
called secentism. It's a new disease that's being investigated by
(12:53):
physiologists because it's the high degree of inactivity in the youth.
They're actually developing old people's disease.
Speaker 1 (13:03):
Yeah, I mean we have one something, yeah, something like
one and four. I think I just read a stat
on one and four young people between twelve and nineteen
are pre diabetic.
Speaker 2 (13:15):
Oh yeah, yeah, it's it's an epidemic absolutely. And the
thing about diabetes is that you know, type two diabetes
is that it's you know, ninety five percent associated with
waking right though, with obesity. So the only way to
solve it, of course, is to eat leaner. And again,
you know the book. If you go to insatiablewe dot com,
(13:37):
which is the website, you'll get more information about the book,
but also certain other ideas. I've got videos up there
and stuff that tackle different subjects.
Speaker 1 (13:45):
Yeah, gotcha. There's the thing though, because it sounds like
one may listen to you, doctor and Gold. So what
you're saying is make food less delicious.
Speaker 2 (13:52):
No food is supposed to be delicious. Using spices and herbs,
it can be incredible. What happens is we've overstimulated our
taste buds. And if you're going to make that radical
shift to normal food, it takes a little while, but
not that long. It takes a week or two getting
off those highs and really realizing. You know, you know
(14:15):
people say to me, oh, I can't get off soda pop. Well,
you know these were patients of mine previously, and you know,
within a week they say, oh my god, I feel.
Speaker 1 (14:22):
So much better.
Speaker 2 (14:23):
Yeah, and I don't have craving for sugar like I
used to. So it's actually not that difficult, and it's
really the stress of disengaging from that high level of sugar.
It's really short lived. And the same thing goes for
the food. Our evolutionary genes were not meant to be
adapted to this high level of tape sensation.
Speaker 1 (14:46):
If we keep eating this way, though, doctor Bissonette, want
our genetics change. I mean we all adapt to the environment.
So if we continue to eat like we eat, don't
dount our bodies just simply change. And it may take centuries,
but don't we have.
Speaker 2 (14:58):
All look more at it in terms of thousands of years. Okay,
but really what we know in terms of epide genetic
changes that take place in uteral For example, a mother
that an expected mother that eats poorly, that's overweight, she
passes on epigenetic changes to the baby, who then becomes
prone to obesity and a variety of chronic diseases. So
(15:22):
this genetic story really doesn't pan out correctly, right, It
does appear that we can have a formula like a
code for help, and we can't really deviate from it
unless we don't become chronically ill. And the United States
is very chronically ill. You know, we have a healthcare
expenditure of about three point seven billion dollars and seventy
(15:44):
five percent of that is tied to chronic disease. Just
think about it.
Speaker 1 (15:48):
Yeah, well, I mean you believe it. You see it
all over right. We are literally the diseases we used
to die. If you look back one hundred years, even
as fascinated by as stuff you don't you forgot existed
in this country, you have to look up the definition
of what it means hundre years ago. It's the exactly
apple to day everything is. Largely everything is based on
what we consume. Whether it's a cancer, uh, some forms
of lymphoma, but most certainly heart disease and things. It's
(16:10):
because of what we're putting in our bodies as opposed
to what we're not putting in our bodies.
Speaker 2 (16:14):
Yeah, there's high correlations to that, you know, quantic disease,
colding cancer, very high association with you know, low fiber
and poor dietary habits and lack of exercise as well.
Speaker 1 (16:27):
Yeah, well that's all the hard stuff, right. I mean,
you know, eating whole grains and it doesn't taste as
good as a bag of doritos. I mean, you know
you admit that, would you? I mean if you had
a bag of doritos and I had a bag of
kale chips, what would you ride now, you know, you'd
eat the kale chips, But you can't tell me that
the doritos are. The doritos are one hundred times more
delicious than any cal chips.
Speaker 2 (16:47):
Well, listen, I go into the pub. But but but
ultimately you shouldn't be eating chips. That's one of the
radical changes. Chips have invaded our food supply in such
a way that we have really caused a massive obedience
in food behavior. Chips have virtually no nutritional value, yet,
like you say, they're various good and again a radical
(17:09):
shift roup you know, stop, you know, to stop eating
these will open up your case buds actually to appreciate
the more subtle cases of fruit and vegetables. We see
this problem in children who are brought up on chips
and things of that nature. They will not eat fruits
and vegetables. We hear mothers complain about it all the time. Well,
what happened is they introduced it too early, right, and
(17:32):
they for you know, they forever captured their trillren so
to speak into you know what it ends up to being, uh,
you know, a weight management problem. They can never get
out of the Now, all.
Speaker 1 (17:43):
Right, I gotta get gone, but I appreciate the time.
Doctor David Bissonette, he's an Associate Professor Nutrition uh doctor
in nutritional science and writes about this and insatiable the
nation's unappeased hunger. It certainly is the scourge of well,
not just our generation, I think the past one, in
future ones as well. Doctor, all the best, thanks.
Speaker 2 (17:59):
Again, well, thank you very much.
Speaker 1 (18:01):
Also, I hope that none of this, whether the conversation,
would dissuade you from eating like you're on death row,
because I plan on doing that on Thursday myself. It's
just interesting information and it's marketing and it's so American
that we have developed food to make us eat, us
eat past the point of being full, so we buy more,
we eat more. If you know that, do with that
information what you wish? I'm with you. I look, gluttony
(18:23):
is it really should be?
Speaker 2 (18:24):
There?
Speaker 1 (18:25):
Should just be the sixths, especially this time of the year.
Can we just table the gluttony for hey, we're just
pumped the brakes on that, shall we? Slooney seven hundred
WLW
I don't want to be an American idiot. Flow me
here on seven hundred Wlwe are at that time of
year now, probably started with Halloween, but with Thanksgiving looming
here literally on the horizon. We can see it, we
can smell it, we can teach it, we can almost
touch it. And that is the amount of food we're
going to eat. A lot of food, and a lot
of it not good for us, a lot of ultra
(00:22):
processed foods. And there's something called the bliss point. You
wonder why you don't stop beating when you're full. You
only stop beating when you hate yourself, and that is
because of the confluence of fat, salt, and sugar. Food
scientists are a long time have been developing that they've
cracked the code years ago, and when those three things
are together in the right balance and the right harmony,
(00:43):
you literally unlock the code to get people to gorge themselves,
stuff themselves silly. And that's what we face, the science
behind that. Doctor David Bissonette is here, is a nutritional
scientist and joins the show on seven hundred Why doctor,
how are you?
Speaker 2 (00:57):
I'm very well, God, very good good.
Speaker 1 (00:59):
Hopefully I just had that correctly between fat, salt, and sugar.
Speaker 2 (01:02):
Yeah, job, yeah, yeah.
Speaker 1 (01:04):
But it's interesting because this is this is literally decades
and decades and decades of research to come up with
what they call the bliss point.
Speaker 2 (01:11):
Yep. Yeah, they're they're developed in sensory evaluation labs in
these corporate headquarters and labs, and they determine where it is,
like you said, where the high excitation points are for
different foods combinations of assault, sugar, and fat. And they
indeed it dick people and it causes what they call
(01:33):
repeat acquisition behavior going back to it because you love it,
but like you said, it's really bad for you. So
I described this, I investigate this in the book Insatiable Nations,
Unpeasable Hunger.
Speaker 1 (01:45):
And that's it right as we have Yeah, for the
longest time, I mean, food was okay, I eat to live,
to work, and then I eat some more to fuel.
So because I'm working physically, and in the modern era
in America, in the modernized world, that's changed, right, we
are largely sedentary, and yet food has now become entertainment.
It's also become delicious, which we didn't have. Is probably
(02:07):
as recently as a couple generations ago.
Speaker 2 (02:09):
I guess, oh yeah, you got that right. We were
very complex and we eat for emotional reasons, and the
research is now showing that this is actually caused by
depression and anxiety. We see that prevalence still high depression,
high anxiety emotional eating. We have stress eating, and we
(02:31):
have we call mindless habit driven eating. And this is
where it becomes potentially disastrous for kids to be introduced
to these foods early on, because they carry them forward
and that's exactly what they do. It's mindless eating. It's
a default and it's terrible.
Speaker 1 (02:51):
How did we get to that point? I mean, if
you think about how absurd it is that I would
get home after a long day of work and have
dinner and hour whatever it is. Okay, I'm going to
open a box of cheese Doritos and sit there and
watch TV and shovel them in my face unconsciously, just
loading myself with calories. And it's you know what, I
don't know about you. It's awesome, but.
Speaker 2 (03:13):
You're doing it. It's often for the time you're doing it,
but remember you feel lousy after. So we have two
basic mechanisms to control appetite. One's called the homeostatic mechanism.
It's balanced in the body. It's based on energy reserves,
and that normally should suffice right to say, Okay, you've
got enough fat reserves, and it has all kinds of
(03:35):
you know, hormones to sort of stop the eating. And
it's a pretty good mechanism. But we also have what
they call the hidonic eating, right, the pleasure centered eating,
which you know really is in the frontal lobe of
the brain. And that explains why it is a Thanksgiving
that we fill ourselves with turkey and really say we
(03:57):
couldn't eat another bite, yet when the pumpkin pie comes out,
we have one and two pieces. So that is basically
what's happening, is that our hedonic center, the pleasure center,
is causing us to overeat beyond what we need. And
like you said, we enjoy it, but only for a
(04:17):
short time.
Speaker 1 (04:19):
Yeah, because the misery lasts longer. You're miserable for days
after you stuff yourself with thanks Kim. And it's the
best when you're eating, and then after you feel like hell,
and you know you don't eat, you don't you don't
eat till you're full, You'll eat till you hate yourself.
Speaker 2 (04:31):
Yep. Yeah, and we do that consistently, even though we say,
all right, next time, I'm not going to do this.
But you know, it's very enticing and it's part of
you know, it should be part of a you know,
sort of a almost like a moral base behavior fixed
on temperance. Right, It's kind of like a discipline that
(04:54):
we need to sort of exercise more in our lives.
But this is really difficult to do because the food
industry promotes right with very sophisticated ads. Give you an example,
nineteen ninety seven, Madison, Madison Street and Madison Avenue advertisers
are spending seven billion dollars in advertising foods of all sorts.
(05:18):
The USDA's budget was three hundred and thirty three millions,
and so the co and that was to promote healthy food.
And when you have this kind of dichotomy, right, you
can't overcome it easily. And that's why my book Insatiable
I talk about radical shifts in the you know, in
our lifestyle and in our diet that we need to
(05:40):
sort of promote. One is, you know, stop the soda pop. Right,
It's not a negotiable because it's too addictance.
Speaker 1 (05:47):
You can vilify certainly the fast food industry, the quick
food industry, the premie food industry, you know. But but
I guess I don't know. I was almost said, this
is kind of like a negative to capitalism. But you know,
they've got to increase their margin, they've got to make money.
They got to find ways for people to buy more food.
And for people to buy more food, they have to
consume the food that they're eating. And so you want
to sell more pop and chips and candy and things
(06:09):
that are processed. I get that all point. It's up
to us to show some restraint, but it's difficult the
way is formulated. I get that whole model. I guess.
The other side before someone takes away is, you know,
this is bashing big food and everything. You know, look
that we have done for for example, you don't see
people starving to death anymore. You look at all of
the you know, you look at all of the maladies
that our generations before us suffered from malnutrition wise, and
(06:32):
brain development and bone density and all those things. And
you know that's in the rear view mirror in the
modern world. Now, that downside is we're killing ourselves with
that same knife and fork, we've gone to the other extreme.
But you know, because of the ready available of food,
because the prices have dropped because of that technology, it's
eliminated starvation, which was a scourge for the world for
(06:52):
most of the time humans have been on this planet.
Speaker 2 (06:56):
Well, it's an interesting point you're making, but what we
don't really realize is that back in the nineteen thirty
America is teppered with malnutrician and that was within the
era of the industrial revolution and mass production. So we
actually did not solve the problem back then. It took
a while to get onto the concept of fortification. But
(07:19):
we're really fortifying food and that's what they were doing
that were ultimately so highly processed that they were workless.
Speaker 1 (07:27):
Yeah. Yeah, and you see that a lot today too,
I guess is this setting up to be By the way,
doctor David Bissonett, he's a professor of nutrition, a doctorate
nutritional science, writes about insatiable, about what's called the bliss point,
and that is food manufacturer's process with manufacturers have developed
and it depends obviously on the product. Because this has
been researched and focused group to death that they have
(07:49):
found the exact correct proportions when the salt and sugar
and fat in a product to get you to eat
as much as possible so they can sell more and
make more money. And that is capitalist dynamic right there,
for good or for bad. But this is starting to
sound like it's setting up to be maybe a lawsuit
developed like we saw with big tobacco, right is, hey,
(08:09):
we made a product that's highly addictive and dangerous. You
can make that case with these types of processed foods,
can't you?
Speaker 2 (08:18):
Oh you can? Then. In fact, it's very interestingly, these
very tobacco companies that got their hands slapped are the
very ones that bought Nubisco General Foods, and they mastered
obviously the advertising, and they're applying the same concept to
food as they did to tobacco. They own the food company.
Speaker 1 (08:42):
Yeah, yeah, sure, and it's like, okay, we can do
that only with food. Now. I think it's a more
i don't know, improving in course. So, for example, we
know that tobacco, you know, by itself, is less now
I'm gonna say safe, but it's less dangerous until you
start adding chemicals and all sorts of things to make
it more didictive and consumable and preserve it. And that's
(09:02):
what happens when you come buys tobacco, because now you've
got tire and nicotine, and nicotine gets you. But there's
no nicotine in food. How do you make the connection
between national physical addiction to something like tobacco and then
try and translate that to potato chips. It's that element's
not there, you know.
Speaker 2 (09:19):
Yeah, it's very It's just I mean, truly, the food
that we eat is very high in sugar, and we
have the food industry has vehicles to get that in.
Just to give you an example, two thousand and eight,
the soda pomp industry flooded, you know, the American landscape
really with about the equivalent of fifty four gallons of
(09:43):
available soda pomp for person per year. And that's incredible,
and we were big consumers and that brought in extra calories,
and these calories aren't good. I remember teaching down in
Kentucky and there was a student team to me and said, listen,
I drink fourteen twelve ounce doctor pepper the day and
that feeling good? Yeah? Do you have recommendations? And so.
Speaker 1 (10:08):
The band stupid, there's your recommendations. You're fatally stupid.
Speaker 2 (10:12):
He he was addicted. It was sugar highs and this
is you know, has a certain part of the population
affected by this. You'd be very surprised how many people
actually consume so of pop. But also you know, sweetened
sweetened beverages as well, and you know also chips, which
are very high in fat, and our society mechanism doesn't
(10:32):
really kick in the same way for liquids and for
high density things like chips, so they you know, they
don't give us the signal okay, you've had enough, even
though we may have you know, consumed twelve hundred calories
and chips.
Speaker 1 (10:46):
Yeah, and it doesn't seem like it when you're eating it.
That's the thing. It's calorically that it's dense, but it's
not filling, it is correct.
Speaker 2 (10:54):
I've seen students down a full twelve ounce bag of
potato chips and top that off with a pizza. Yep.
Speaker 1 (11:00):
Yeah. But it's great to have that younger person's metabolism.
That's the thing, right, because when I was younger, you know,
you're playing sports or whatever. Yeah, you sit down, you
could kill a two liter of pepsi in needle, half
a loaf of bread and an entire package of balgoney
and be hungry an hour later.
Speaker 2 (11:14):
Well, this is true, but what we don't realize is
these foods that are you know, high and fat actually
cause damage to the body. We have a new phenomena, right,
it's a non alcoholic fabby liver disease. And this is leading.
This is going to lead in the next decades to
higher needs for liver transplants. We are sickening our people
(11:36):
because of that. We think, oh, we have a high metabolism.
Not so. That level of intake actually causes accelerated synthesis
of fat in the liver, coming primarily from hyper corn
syrups some theory, but certainly it's from the sugar, the
hygherger loads that we're eating. So no, this is not
about an issue of high metabolism and how lucky we are.
(12:00):
You're setting up those young people for a chronic life
of you know, chronic disease.
Speaker 1 (12:06):
Well there lies the problem, doctor, right is it? You
know you can you need more calories when you're growing, obviously,
and that's why you know you look at a teenage
boy and it's my god, how much money and food
am I? This is great? I got to work a
third job in order to afford just the food. But
the problem is you continue those eating patterns, and many
people when they get to their late twenties orly thirties,
maybe forties, continue to eat like they're a teenager. That's
(12:28):
when the weight gets packed on.
Speaker 2 (12:30):
Well, yeah, absolutely. But the thing that you're not mentioning
here that's in the equation, yeah, is this high coloric
load that's required is usually tied to the youth, absolutely,
and to the high activity traditionally tagged to youth. This
is not the case anymore. We actually have a condition
called secentism. It's a new disease that's being investigated by
(12:53):
physiologists because it's the high degree of inactivity in the youth.
They're actually developing old people's disease.
Speaker 1 (13:03):
Yeah, I mean we have one something, yeah, something like
one and four. I think I just read a stat
on one and four young people between twelve and nineteen
are pre diabetic.
Speaker 2 (13:15):
Oh yeah, yeah, it's it's an epidemic absolutely. And the
thing about diabetes is that you know, type two diabetes
is that it's you know, ninety five percent associated with
waking right though, with obesity. So the only way to
solve it, of course, is to eat leaner. And again,
you know the book. If you go to insatiablewe dot com,
(13:37):
which is the website, you'll get more information about the book,
but also certain other ideas. I've got videos up there
and stuff that tackle different subjects.
Speaker 1 (13:45):
Yeah, gotcha. There's the thing though, because it sounds like
one may listen to you, doctor and Gold. So what
you're saying is make food less delicious.
Speaker 2 (13:52):
No food is supposed to be delicious. Using spices and herbs,
it can be incredible. What happens is we've overstimulated our
taste buds. And if you're going to make that radical
shift to normal food, it takes a little while, but
not that long. It takes a week or two getting
off those highs and really realizing. You know, you know
(14:15):
people say to me, oh, I can't get off soda pop. Well,
you know these were patients of mine previously, and you know,
within a week they say, oh my god, I feel.
Speaker 1 (14:22):
So much better.
Speaker 2 (14:23):
Yeah, and I don't have craving for sugar like I
used to. So it's actually not that difficult, and it's
really the stress of disengaging from that high level of sugar.
It's really short lived. And the same thing goes for
the food. Our evolutionary genes were not meant to be
adapted to this high level of tape sensation.
Speaker 1 (14:46):
If we keep eating this way, though, doctor Bissonette, want
our genetics change. I mean we all adapt to the environment.
So if we continue to eat like we eat, don't
dount our bodies just simply change. And it may take centuries,
but don't we have.
Speaker 2 (14:58):
All look more at it in terms of thousands of years. Okay,
but really what we know in terms of epide genetic
changes that take place in uteral For example, a mother
that an expected mother that eats poorly, that's overweight, she
passes on epigenetic changes to the baby, who then becomes
prone to obesity and a variety of chronic diseases. So
(15:22):
this genetic story really doesn't pan out correctly, right, It
does appear that we can have a formula like a
code for help, and we can't really deviate from it
unless we don't become chronically ill. And the United States
is very chronically ill. You know, we have a healthcare
expenditure of about three point seven billion dollars and seventy
(15:44):
five percent of that is tied to chronic disease. Just
think about it.
Speaker 1 (15:48):
Yeah, well, I mean you believe it. You see it
all over right. We are literally the diseases we used
to die. If you look back one hundred years, even
as fascinated by as stuff you don't you forgot existed
in this country, you have to look up the definition
of what it means hundre years ago. It's the exactly
apple to day everything is. Largely everything is based on
what we consume. Whether it's a cancer, uh, some forms
of lymphoma, but most certainly heart disease and things. It's
(16:10):
because of what we're putting in our bodies as opposed
to what we're not putting in our bodies.
Speaker 2 (16:14):
Yeah, there's high correlations to that, you know, quantic disease,
colding cancer, very high association with you know, low fiber
and poor dietary habits and lack of exercise as well.
Speaker 1 (16:27):
Yeah, well that's all the hard stuff, right. I mean,
you know, eating whole grains and it doesn't taste as
good as a bag of doritos. I mean, you know
you admit that, would you? I mean if you had
a bag of doritos and I had a bag of
kale chips, what would you ride now, you know, you'd
eat the kale chips, But you can't tell me that
the doritos are. The doritos are one hundred times more
delicious than any cal chips.
Speaker 2 (16:47):
Well, listen, I go into the pub. But but but
ultimately you shouldn't be eating chips. That's one of the
radical changes. Chips have invaded our food supply in such
a way that we have really caused a massive obedience
in food behavior. Chips have virtually no nutritional value, yet,
like you say, they're various good and again a radical
(17:09):
shift roup you know, stop, you know, to stop eating
these will open up your case buds actually to appreciate
the more subtle cases of fruit and vegetables. We see
this problem in children who are brought up on chips
and things of that nature. They will not eat fruits
and vegetables. We hear mothers complain about it all the time. Well,
what happened is they introduced it too early, right, and
(17:32):
they for you know, they forever captured their trillren so
to speak into you know what it ends up to being, uh,
you know, a weight management problem. They can never get
out of the Now, all.
Speaker 1 (17:43):
Right, I gotta get gone, but I appreciate the time.
Doctor David Bissonette, he's an Associate Professor Nutrition uh doctor
in nutritional science and writes about this and insatiable the
nation's unappeased hunger. It certainly is the scourge of well,
not just our generation, I think the past one, in
future ones as well. Doctor, all the best, thanks.
Speaker 2 (17:59):
Again, well, thank you very much.
Speaker 1 (18:01):
Also, I hope that none of this, whether the conversation,
would dissuade you from eating like you're on death row,
because I plan on doing that on Thursday myself. It's
just interesting information and it's marketing and it's so American
that we have developed food to make us eat, us
eat past the point of being full, so we buy more,
we eat more. If you know that, do with that
information what you wish? I'm with you. I look, gluttony
(18:23):
is it really should be?
Speaker 2 (18:24):
There?
Speaker 1 (18:25):
Should just be the sixths, especially this time of the year.
Can we just table the gluttony for hey, we're just
pumped the brakes on that, shall we? Slooney seven hundred
WLW
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