Hyperpalatable foods combine fat, sugar, and salt in proportions rare in whole foods and ubiquitous in processed ones — engineered to maximize pleasure and consumption. Industry accounts describe food scientists calculating a “bliss point” — the sugar level that maximizes pleasure — and note that fat has no equivalent ceiling, so it can be added without one. Your satiety system evolved for whole foods; it can’t handle these engineered combinations. “Can’t eat just one” isn’t character flaw — it’s the product working as designed.
This companion covers what makes food hyperpalatable, the bliss point, and the satiety override. (4 min read)
Written by AI, directed and approved by me. How this is made →