FOOD-LIKE SUBSTANCES –
Nov. 21, 2025 – The manufacturing process breaks down raw ingredients into molecular slurry, then reconstructs them using emulsifiers, texturizers, and artificial flavors. The result is something referred to as “hyper-palatable.” It melts in your mouth so fast your brain never gets the signal to stop eating. That’s a big reason why UPFs are so bad for you.
The consequences are visible in the data: over 100 prospective studies link these foods to adverse outcomes in nearly all organ systems, including heart disease, type 2 diabetes, and depression.
How did we reach a point where 50% of the average diet consists of these industrial products?
It’s easy to blame consumers. These foods are tastier, more palatable (by definition), and oftentimes, cheaper. Oftentimes, we know they’re not as healthy and we still buy them.
But it would be deeply unfair to put consumers at the center of the problem. It wasn’t an accident. It was a business model.
