Andrew Huberman· PhD
But there's some kind of overall magic to the texture and the mouthfeel and just the overall palatability of stuff.
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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.
But there's some kind of overall magic to the texture and the mouthfeel and just the overall palatability of stuff.
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Native comments, Twitter mentions, and Reddit threads about this claim — surfaced together so the conversation isn't fragmented across platforms.
Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.
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people don't realize what goes into create making something hyper palatable is complex it's not just sugar it's not just fat it's not just sodium it's texture mouth fuel you mentioned temperature all these things matter and in fact there was actually a study a while back that suggested that texture might actually make a bigger impact on the palatability of a food than even the sugar content