Today Lawrence is joined by three guests. Daniel Gritzer and James Kenji Lopez-Alt from Serious Eats and Dr. Stephan Guyenet.
We're talking food, flavour, sugar addiction and neurochemistry in this episode - I hope you aren't hungry, because you will be soon!
While you're listening find us on social media, we're @ShredByScience on most social media and you can find us on Facebook by searching Shredded By Science. The Judd is @lawrence_sbs on Instagram.
Also, the Eat, Train Progress group on Facebook is full of lovely people! Join us!
You can also email us - firstname.lastname@example.org.
On to the show!
04:50: What's the best cut of beef for stew?
08:24: Fitness people love minimising fat intake, can you reduce the fat content of this recipe?
10:09: What's the difference between flavour and taste?
13:14: Why can we only taste five different types of taste?
17:16: How do we detect each of these tastes?
21:07: How do flavours interfere and interact with each other?
28:12: How can you get more flavour out of your food without adding too many calories?
36:22: Where did James' love of food experimentation come from?
45:41: Why do we eat some food and not others?
55:30: What differences can we see in obese individuals and non-obese individuals when it comes to their bodies' reactions to food?
01:03:04: Is it likely that our neurochemistry will change over time to adapt to our new, modern environment?
01:12:34: Is sugar addictive?
01:19:00: What advice do you have for those trying to maintain lower weight after fat loss?