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How Junk Food Hijacks Your Brain | Serving Up Science

Season 3 Episode 301 | 6m 32s

Why are we drawn to fatty, sugary, and salty snacks and drinks? We’re putting junk food under the microscope to explore the science behind our affinity for processed foods that pack a lot of calories and have little nutritional value. When we eat foods that contain lots of fat and sugar, it's the natural chemical dopamine that gives us a rush of elation and desire for more.

Aired: 11/18/22
Extras
Is a cast iron skillet really the best kitchen tool, or is it just a heavy hassle?
Ever wondered why spicy foods make your mouth feel like it's on fire?
Ever wondered what meat is truly the best for your your health and the planet?
Gas stoves are a staple in many kitchens, but a cleaner alternative could be induction cooktops.
Bottled, tap, or purified—water has its own unique flavor! But why?
Unearth the history of insect eating and explore the protein-packed world of insects.
Uncover the secrets behind "sell by," "best by," and "use by" food date labels.
Unearth the world beneath our feet and soil's vital role in our food system.
Get ready to reevaluate everything you thought you knew about sugar and hyperactivity.
Discover the Truth Behind Egg Labels and the differences between them all.
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Is a cast iron skillet really the best kitchen tool, or is it just a heavy hassle?
Ever wondered why spicy foods make your mouth feel like it's on fire?
Ever wondered what meat is truly the best for your your health and the planet?
Gas stoves are a staple in many kitchens, but a cleaner alternative could be induction cooktops.
Bottled, tap, or purified—water has its own unique flavor! But why?
Unearth the history of insect eating and explore the protein-packed world of insects.
Uncover the secrets behind "sell by," "best by," and "use by" food date labels.
Unearth the world beneath our feet and soil's vital role in our food system.
Get ready to reevaluate everything you thought you knew about sugar and hyperactivity.
Discover the Truth Behind Egg Labels and the differences between them all.