It’s Not Hyperpalatable, It’s Nutrient Devoid on Purpose

People often blame ultra-processed foods (UPFs) for being “hyperpalatable,” but that’s only half the story—perhaps even less. There’s been an explosion of news stories, from the world’s biggest sources to social media influencers, about how the main issue with processed foods is that scientists engineer them to taste so good you can’t stop eating them. It’s a compelling tale that casts a sinister light on multinational food corporations, making it clear that their primary goal is profit, not health. However, the reality is deeper and more complex.

While it’s true that these UPFs taste good and that’s problematic, the issue extends beyond that. Preventing excess body fat primarily hinges on not overeating over time, which includes not overeating in the moment. So, yes, it’s detrimental to consume more than you need at a given meal. But there’s much more to consider.

The meals I eat are undoubtedly hyperpalatable. I prepare plates with the most delicious foods I can imagine, cooking them precisely and seasoning them perfectly. I’m talking about ground beef patties covered in cheese, grilled onions, pickles, and jalapeños on the side—truly amazing stuff. These meals are definitely delicious, and I enjoy every bite.

However, as I eat these hyperpalatable foods, I become very satiated and stay that way for a long time, sometimes up to 16 hours. Often, I eat my normal “Sapien” dinner and am not hungry until noon the next day. This is because the “hyperpalatable” food I consume is rich in protein, fat, and essential nutrients, which satisfy my body for the correct amount of time. Therefore, there’s no issue with this at all. It doesn’t matter that I just ate a 2000-calorie dinner. In fact, I’ve never tracked calories a day in my life because what matters is not the calorie count but whether those calories keep me full until I need food again.

On the other hand, if you’re eating ultra-processed foods like a bag of chips, the bigger concern should be the lack of protein and nutrients rather than their taste. These chips contain almost no protein and nutrients, so your body keeps eating them in a futile attempt to gain nutrition, which it never receives. This lack of nutrition may actually contribute more to their “hyperpalatability” than the artificial flavorings. Most people blame the fake flavors for making these foods craveable, and while that plays a role, the more significant factor might be the absence of nutrition.

A concept related to this is known as “protein leverage.” Numerous studies in various animals support this idea, including notable research on rodents. When mice are fed their species-appropriate amount of protein in their feed, they maintain a healthy weight. However, when the feed is modified to include less protein and more energy (from carbohydrates), the mice overeat to obtain the same amount of protein, leading to weight gain and health issues. This phenomenon is well-documented in a study titled “Protein-leverage in Mice: The Geometry of Macronutrient Balancing and Consequences for Fat Deposition” (Simpson et al., 2003) .

A comprehensive paper on protein leverage, which cites various studies, can be found here. Drs. Raubenheimer and Simpson, who were recent guests on my podcast, Peak Human, discussed this concept extensively.

Mark Schatzker has written extensively on this topic in his books, such as “The Dorito Effect.” I’ve interviewed him twice on my podcast, Peak Human. Schatzker also agrees that the bigger issue is that throughout history, when you tasted these savory flavors, it meant you were consuming foods rich in protein and nutrients. However, with UPFs, you get almost nothing, leading your body to continue eating in search of the nutrients that are barely there.

Beyond the lack of nutrients, UPFs are problematic due to their ingredients. Seed oils, commonly used for frying, are detrimental to health. Additionally, various additives and artificial ingredients further degrade their nutritional value.

Another important point is that these big food corporations are well aware of this. Their business model is not about selling healthy and nourishing foods; it’s about selling the highest volume of food-like products with the biggest profit margins. Creating nutrient-devoid concoctions accomplishes this in two ways.

First, it’s cheaper for them to use the most nutrient-devoid ingredients like seed oils, refined grains, and added sugars like corn syrup, resulting in the highest profit margins. (I learned this the hard way with NoseToTail.org—there’s no profit margin in selling meat or other whole foods.)

Secondly, they make these products nutrient-devoid on purpose to keep you eating them. So, while the fake flavorings are a problem and these food-like substances can be very tasty to some, the deeper reason for overconsumption is that these products are designed to maximize profit with the least nutrition, preventing proper satiety and leading to long-term overeating.

So while the hyperpalatability of ultra-processed foods is an issue, the larger and more insidious problem is their deliberate lack of nutrients. This design keeps you eating more, driving profits for food corporations while compromising your health. Focusing on nutrient-dense, whole foods that truly satiate your body is the key to long-term health and avoiding the pitfalls of nutrient-devoid processed foods.

-Brian

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