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Guillermou's avatar
Guillermou
May 29

Eliminate ultra-processed foods with added toxins that make them tastier and more calorie-dense, which contribute to all kinds of metabolic diseases. Along these lines, we can consider:

1. HYPERPALATABILITY

Ultra-processed foods (UPFs)—according to the NOVA classification—not only provide calories, but also alter several physiological and behavioral mechanisms that promote weight gain.

UPFs are designed with combinations of sugar, fat, salt, and flavor enhancers, which strongly activate the reward circuits (dopamine), increasing appetite, facilitating "eating for pleasure," and decreasing the feeling of satiety. See the graphic summary in the first link: In the ultra-processed diet, with approximately 500 kcal/day more than spontaneously consumed foods, participants gained weight, while those on the minimally processed diet lost weight. The diets were matched for calories, sugar, fat, fiber, and macronutrients.

https://pmc.ncbi.nlm.nih.gov/articles/PMC7946062/?utm_source=chatgpt.com (2019)

https://journals.plos.org/plosmedicine/article?id=10.1371%2Fjournal.pmed.1005025&utm_source=chatgpt.com (2026)

2. LOW SATIETY

UPUs are typically low in fiber, low in actual protein, and high in calories “Fast”

https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2026.1737280/full?utm_source=chatgpt.com (2026)

3. HIGH ENERGY DENSITY

Recent reviews continue to confirm that ultra-processed foods allow for the consumption of a large amount of energy in a small volume and very quickly.

https://pubmed.ncbi.nlm.nih.gov/37080461/ (2023)

https://www.nature.com/articles/s41574-025-01143-7?utm_source=chatgpt.com (2025)

4. ALTERATION OF THE INTESTINAL MICROBIOME

Ultra-processed foods reduce bacterial diversity and promote bacteria associated with obesity, leading to increased energy extraction from food and metabolic inflammation.

https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2026.1800945/full?utm_source=chatgpt.com (2026)

https://www.washingtonpost.com/wellness/2025/10/08/what-to-eat-healthy-gut-microbiome/?utm_source=chatgpt.com (2025)

5. HORMONAL IMPACT (INSULIN, LEPTIN, GHRELIN)

Rapid glucose spikes cause hyperinsulinemia and possible leptin resistance, leading to a lack of satiety. Furthermore, altered ghrelin levels trigger increased hunger. This creates a vicious cycle of frequent hunger and greater fat storage.

https://pubmed.ncbi.nlm.nih.gov/41743894/ (2026)

https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2026.1737280/full?utm_source=chatgpt.com (2026)

6. LOWER ENERGY EXPENDITURE AFTER EATING

The same NIH study showed that processed foods result in a lower thermic effect of food, with less digestive energy expenditure and increased fat storage.

https://www.nih.gov/news-events/news-releases/nih-study-finds-heavily-processed-foods-cause-overeating-weight-gain?utm_source=chatgpt.com (2029)

7. EATING FASTER

Processed foods are generally easy to chew and ready to eat, which means you eat more before your brain registers satiety.

General References

https://www.cell.com/cell-metabolism/fulltext/S1550-4131(19)30248-7?utm_source=chatgpt.com (2018)

https://www.bmj.com/content/365/bmj.l1949?utm_source=chatgpt.com (2019)

https://www.nih.gov/news-events/news-releases/nih-study-finds-heavily-processed-foods-cause-overeating-weight-gain?utm_source=chatgpt.com (2019)

https://pmc.ncbi.nlm.nih.gov/articles/PMC7946062/?utm_source=chatgpt.com (2021)

https://www.bmj.com/content/383/bmj-2023-075294?utm_source=chatgpt.com (2023)

https://www.bmj.com/content/383/bmj-2023-075354/related?utm_source=chatgpt.com (2023)

https://www.bmj.com/content/384/bmj-2023-077310?utm_source=chatgpt.com (2024)

https://www.bmj.com/content/384/bmj-2023-077310/related?utm_source=chatgpt.com (2024)

https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2026.1737280/full?utm_source=chatgpt.com (2025)

https://www.nature.com/articles/s41574-025-01143-7?utm_source=chatgpt.com (2025)

https://www.who.int/news-room/fact-sheets/detail/healthy-diet?utm_source=chatgpt.com (2026)

https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2026.1737280/full?utm_source=chatgpt.com (2026)

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AN EXAMPLE OF A CLEARLY “CHEMICALLY-INDUSTRIAL” ULTRA-PROCESSED “FOOD” IN 2026: FLAMIN' HOT CHEETOS

Actual composition (USA 2026). According to recent commercial labels:

--Enriched corn flour

--Vegetable oils (corn/canola/sunflower)

--Maltodextrin

--MSG (monosodium glutamate)

--Yeast extract

--Hydrolyzed corn protein

--Sugar

--Citric acid

--Natural and artificial flavors

--Whey

--Disodium inosinate

--Disodium guanylate

--Sodium diacetate

--Artificial colors: Red 40 Lake, Yellow 6 Lake, Yellow 6, Yellow 5

It is designed to maximize brain reward. Companies literally seek the point of maximum food pleasure, endorphin release, and sensory reinforcement. In many people, this increases the compulsive behavior of "keeping eating."

Ultra-processed additives: Contains multiple flavor enhancers: MSG, inosinate, guanylate, and hydrolyzed protein. All of these increase the perception of "umami" flavor and palatability.

California has even passed school restrictions on products with these additives.

TYPICAL RESULT: HIGH CALORIES + LITTLE SATIETY + DESIRE FOR MORE.

https://www.flaminhot.com/products/cheetos-crunchy-flamin-hot-cheese-flavored-snacks?utm_source=chatgpt.com

https://www.ingredientinspector.org/rapid-reviews/whats-in-flamin-hot-cheetos?utm_source=chatgpt.com

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Just steve's avatar
Just steve
May 29Edited

For those who have struggled with weight loss, this could explain the dreaded I Haven't Been Able to Lose Another Pound. The Plateau. Also an explanation why the public had such low chronic Dis-Ease rates back in the 50s, 60s'. Diet's closer to fresh grown, fresh prepared and not saturated with Omega Six's by the way livestock are rose today, or manipulated in Ultra Processed Foods. Great Grandma's bests menu's did not require a lab to produce.

This too, why some can end up feeling just plain lousy, sick if losing too much weight/fat at once.

While not mentioned in this article, there is also the habit of the body when dealing with the overload of so many toxic offenders, it often stores them in fat tissue, because the body can't use them and in turn how to deal with them in general. Keep in mind, the brain, nerves are heavy in fat.

More potential negatives when pursuing a healthy weight is the body also will store Heavy Metals, toxic to us in body fat also. Lead, Mercury, and others.

All these body responses to unwanted toxins underscore, underline the necessary need to reduce in a slow, but sure way, and how the Probiotics and Fiber are so valuable to potentially suck up and take out such things when losing weight.

These different body responses are also likely involved why some can experience hair loss, or have muscle loss, even dental problems. Feeling sick, lousy because of toxic overloads.

One strategy is to lower the calories down to a low range to trigger the weight loss, but then every three, four or so days add an extra few calories to stop the starvation mode to kick in - the disruption to how our body deals with fat described in the article. Once hitting your Size to Fit You, an actual healthy weight is reached, hold the calory rate there. Doc and others cover the best range of percentages for the best ratio for each healthy sourced Protein, Fat and Calories to maintain from start to finish. The percentages stay the same, the amount, size is what changes. Feed healthy percentages and adjust the ratios as if we already have a healthy body until we actually hit the Size that Fits Us. Then maintain. Much easier when feeling actually healthy. Just Sayn'

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