Brain-Food Connection

Learning about how our brain interprets food as information, from The Model Health Show episode featuring Mark Schatzker, has shifted how I view the food system. The notion that our brain, not just our body, interprets food as information to guide our cravings and regulate weight suggests a deeper connection between what we eat and our overall well-being. In light of this, the current state of the US food system is deeply problematic, not only for health outcomes but also for the way it has disconnected consumers from the true nutritional value of food.

The US Food System vs. the Rest of the World

One of the most striking realizations is how the US food system diverges from other parts of the world. Schatzker mentions in the podcast that many US crops, such as tomatoes, have been bred for yield and convenience rather than flavor, leading to nutrient-poor but visually appealing produce. This focus on industrial agriculture prioritizes quantity and profit over flavor and nutrition, which is a stark contrast to places like Bologna, Italy, where traditional diets are maintained and obesity rates are lower despite a rich and flavorful diet. In fact, food systems in many parts of Europe still emphasize local, seasonal, and whole foods—a much better alternative from the heavily processed, calorie-dense, and sugar-laden products common in the US​.

The phenomenon of nutritive mismatch—where the brain expects a certain level of nutrition based on flavor cues but is misled by processed foods—appears more prevalent in the US, where processed foods dominate. This mismatch contributes to overeating and obesity, issues not as widespread in countries where whole, unprocessed foods are still the norm. The cultural differences between the US and countries with more traditional diets show how the food system has not only become a health hazard but also distanced us from the true nature of food.

Felipe Adams, a 30-year-old Iraq war veteran with his parents and a typical day of food at their home in Inglewood, Calif. He is 30 years old; 5 food 10 and weighs 135 pounds, and his typical day of calories added up to 2100. Image source

Connections to the Global Food System

One key connection I can draw from this is the role of flavor and pleasure in food consumption. While the US food system often undermines natural flavors through processing, other countries retain their food’s nutritional integrity by emphasizing real ingredients. For instance, Europe’s food regulations around additives, flavorings, and fortifications are much stricter than those in the US, meaning that fewer artificial flavors and sweeteners are added to foods. This discrepancy suggests that part of the solution to the US food crisis lies in reevaluating not just the nutritional content but also the flavor integrity of our food.

Innovation and Change: What Needs to Happen?

What struck me the most was the unintended consequences of fortifying foods, something often seen as beneficial in the US. While fortification has helped address some nutrient deficiencies, it also creates a false sense of security, allowing companies to push otherwise unhealthy, processed foods as beneficial because they contain added vitamins and minerals​. I would innovate upon this by advocating for a more holistic food system that emphasizes nutrient-dense, whole foods rather than relying on fortifications. The use of a gas chromatograph to measure flavor, as Schatzker discusses, highlights the technological advances that could be leveraged to ensure our food tastes better naturally, rather than through artificial means​.

I believe we should focus on educating consumers about the relationship between flavor and nutrition. It’s not just about reducing calories or cutting fats—it’s about understanding how real, flavorful food can naturally lead to healthier eating patterns. For example, labeling systems that highlight the flavor profile and natural origins of food could encourage consumers to choose options that are both nutritious and enjoyable, thus reducing the reliance on processed foods.

What This Means for Me?

As a full-time student at ITP managing a heavy course load, I often skip meals or grab the fastest thing available, like ordering Uber Eats. My brain is constantly processing quick, processed foods that often lack real nutrition. This podcast has made me realize that I’m not just feeding my hunger but giving my brain critical information about what I’m consuming, which ultimately affects my energy, focus, and well-being.

This episode prompted me to think about a more community-driven approach to food. As students, many of us are in the same boat, so why not collectively cook or help each other make more conscious choices about food? Engaging with the community to create an environment where we prioritize healthy, flavorful meals could not only improve individual well-being but also create a more mindful, collaborative culture around food. I think an initiative where students come together to cook or share meals, breaking away from the fast-food trap and helping each other become more cognizant of what we eat. It’s time to move from convenience to consciousness when it comes to food, and I think starting with small, community-oriented actions could lead to bigger, systemic change.

the US food system's focus on mass production has sacrificed flavor, nutrition, and health in favor of convenience and profits. By looking at other countries, we see that it's possible to have a food system that both tastes good and supports well-being. Change starts with education and innovation—by fostering a better understanding of food's role as information, we can create a healthier future for ourselves and the planet.

References

1. The Model Health Show, Episode 640: "The Shocking Way Your Brain Interprets Food as Information," hosted by Shawn Stevenson, December 5, 202​

2. Mark Schatzker, The Dorito Effect: The Surprising New Truth About Food and Flavor, 2015.

3. Mark Schatzker, The End of Craving: Recovering the Lost Wisdom of Eating Well, 2021.