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Today’s episode features Mark Schatzker who just released his new book: The End of Craving. Back on episode 69, we discussed another one of his amazing books: The Dorito Effect. While many people are arguing about the calories or macronutrients in diets, Mark focuses on the experience of eating – the enjoyment and flavor of food. This episode is packed with mind-blowing bits of information on obesity, cravings, weight loss, brain science, and the history of our food system.
Mark Schatzker is the author of three books: Steak, The Dorito Effect, and The End of Craving. A former feature writer for Conde Nast Traveler, his work has been published in the New York Times, the Wall Street Journal, Best American Travel Writing and Annual Review of Psychology. He is the writer in residence at the Modern Diet and Physiology Research Center, which is based at Yale University. He lives in Toronto.
Visit his website! - https://www.markschatzker.com
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[03:30] A recap of The Dorito Effect
[6:50] Mark’s new book: The End of Craving
[11:50] The pellagra epidemic
[18:50] The brain’s starring role in weight loss
[21:35] The science behind craving
[24:50] The truth about dopamine & food
[29:20] What causes us to WANT more food?
[33:20] Is sweetness an arbitrary sensation?
[36:10] How uncertainty affects our brain
[40:50] Does food insecurity cause us to eat more?
[43:50] How we’ve overlooked the experience of eating
[44:30] Is arguing about macronutrients a waste of time?
[51:50] Changing the conversation on diet
[57:50] Deliciousness isn’t the enemy
[1:00:20] What we can learn from animals & scurvy
[1:02:50] Did enrichment & fortification make obesity worse?
[1:06:50] How we can learn from fattening livestock
[1:10:00] Why companies are incentivized to fortify food
[1:12:50] The recipe for everlasting hunger – eating light
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