Adding my anecdote to everyone else’s: after learning about the palatability hypothesis, I resolved to eat only non-tasty food for a while, and lost 30 pounds over about four months (200 → 170). I’ve since relaxed my diet a little to include a little tasty food, and now (8 months after the start) have maintained that loss (even going down a little further).
Slightly boggling at the idea that nuts and eggs aren’t tasty? And I completely lose the plot at “condiments”. Isn’t the whole point of condiments that they are tasty? What sort of definition of “tasty” are you going with?
This sounds like a pretty intense restriction diet that also happens to be unpalatable. But the palatable foods hypothesis (as an explanation for the obesity epidemic) isn’t “our grandparents used to only eat beans and vegan sausages and now we eat a more palatable diet, hence obesity.” It’s something much more specific about the palatability of our modern 20th/21st century diet vs. the early 20th century diet, isn’t it? What’s the hypothesis we could test that would actually help us judge that claim without inadvertently removing most food groups and confounding everything?
Adding my anecdote to everyone else’s: after learning about the palatability hypothesis, I resolved to eat only non-tasty food for a while, and lost 30 pounds over about four months (200 → 170). I’ve since relaxed my diet a little to include a little tasty food, and now (8 months after the start) have maintained that loss (even going down a little further).
What sorts of non-tasty food did you eat? I don’t really know what this should be expected to filter out.
For the first part of the experiment, mostly nuts, bananas, olives, and eggs. Later I added vegan sausages + condiments.
Slightly boggling at the idea that nuts and eggs aren’t tasty? And I completely lose the plot at “condiments”. Isn’t the whole point of condiments that they are tasty? What sort of definition of “tasty” are you going with?
Nuts, bananas and olives are tasty, and common snacking foods. What they are not is highly processed.
This sounds like a pretty intense restriction diet that also happens to be unpalatable. But the palatable foods hypothesis (as an explanation for the obesity epidemic) isn’t “our grandparents used to only eat beans and vegan sausages and now we eat a more palatable diet, hence obesity.” It’s something much more specific about the palatability of our modern 20th/21st century diet vs. the early 20th century diet, isn’t it? What’s the hypothesis we could test that would actually help us judge that claim without inadvertently removing most food groups and confounding everything?
I’ve heard that combinations of fat and sugar are particularly superstimulating.