Andrew Huberman· PhD
These neuropod cells, as I mentioned, are activated by sugar, fatty acids, or amino acids, but have a particularly strong activation to sugars. They do seem to be part of the sweet sensing system.
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The headline is broadly defensible, but the qualifications matter. Effect sizes vary by population, the strongest claims rest on shorter trials, and credible voices push back on how it's typically framed.
These neuropod cells, as I mentioned, are activated by sugar, fatty acids, or amino acids, but have a particularly strong activation to sugars. They do seem to be part of the sweet sensing system.
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The Bohorquez Lab has now discovered a neuropod cell, meaning a category of neurons, that can distinguish between sweet things in the gut that contain calories, for instance, sugar, and things in the gut that are sweet but do not contain calories: artificial sweeteners like aspartame, sucralose, and so forth. There are also, of course, nonartificial, noncaloric sweeteners like stevia, monk fruit, et cetera.