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A ton of the ultraprocessed foods we snack on were created by a process that can be described as "pre-digestion," which makes it all the less filling and all the more addictive., many of the most processed grain-based foods we eat, from burger buns and pizza crusts to potato chips and puddings, were made in a manner that is quite similar to a mama bird pre-chewing her baby's food — except in this case, it's as if she digested it before regurgitating it to her offspring.
"The bulk of what is extracted is starch slurry, a milky mixture of starch and water, but we also have extracted proteins and fibers," a video from the European Starch Industry Association explains. "Roughly half of the starch slurry goes to produce starch-based sugars and other derivatives. Those are created by hydrolysis, a process similar to human digestion.
"It’s an illusion of food," Chris van Tulleken, a virology expert, associate professor at University College London, and author of a. "But it’s really expensive and difficult for a food company to make food that is real and whole, and much cheaper for food companies to destroy real foods, turn them in molecules, and then reassemble those to make anything they want."
Because these pre-digested foodstuffs don't require the same kind of gastrointestinal breakdown that occurs when we eat whole foods, they go down much easier. As some experts argue, that's not how the digestive process is supposed to go." of modern diet talk, these kinds of foods are essentially bypassing the "stretch receptor effect in the stomach," which tells you when you're full.
"Before the stretch receptors can even tell you, 'Hey, we’ve had enough,' you’ve put down twice as many calories as you need," Katz toldYou read that right: there's a scientific reason for the mindless daze you go into when eating an entire bag of chips in one sitting, because it was essentially designed to make you feel that way.