# Understanding the Food Industry's Grip on Our Cravings
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Chapter 1: The Allure of the Bliss Point
Do you recall the catchy phrase from a famous potato chip brand: “Once you pop, you can’t stop”? This slogan perfectly encapsulates the concept of the ‘Bliss Point’ and its impact on our physiology and behavior. They truly hit the nail on the head!
When we face moderate to high levels of stress throughout our day, our brains instinctively seek ways to counteract the harmful effects of prolonged cortisol exposure. One of the oldest coping mechanisms involves the release of a neurotransmitter known as Dopamine, often referred to as the “Reward chemical.”
This reward signal has found its way into our fast-paced lifestyles through what’s termed the “Dopamine rush,” which I like to refer to as the “Slot Machine Effect.” Picture a hyperactive brain exclaiming: “Yes, yes, yes! Whatever you just did, do it again!” This is essentially our brain’s way of reacting to dopamine surges.
For years, the food industry has expertly manipulated this neurological response, creating products that help us reach the so-called “Bliss Point.”
Section 1.1: Defining the Bliss Point
The term ‘palatability’ is closely associated with the ‘Bliss Point’ and refers to the pleasurable experience provided by foods that delight the palate. The Bliss Point is that ideal combination of sugar, salt, fat, and the satisfying crunchiness that triggers our brain’s dopamine receptors, delivering a brief moment of comfort and joy.
In simpler terms, the immediate response of our brains to these foods is akin to a command: “Eat more of that!” It’s much like the message from a slot machine: “Insert [coin/food] again!”
As a side note, during the early months of the COVID lockdown in the EU, the most purchased food items—aside from toilet paper—were potato chips and alcoholic beverages. While alcohol is a complex topic in itself, it also elicits a similar reward response in the brain.
Section 1.2: Foods Engineered for the Bliss Point
Almost all processed foods are crafted to hit that Bliss Point. Here are some examples:
- Chocolate infused with salty bits or nuts.
- Chips—while they may taste salty, many also contain sugar alongside the carbohydrates in potatoes.
- Sweets and candies often have added salt, which serves as a primary preservative in food production.
- Nuts combined with salt and honey—who came up with this brilliant idea?
- Salty snacks usually have added sugar.
- Popcorn—perfect for a Netflix binge session!
- Ready-to-eat soups, barbecue sauces, various mustards and mayonnaises, and many salad dressings often contain sugar.
If you check the ingredient list of most processed foods, you’ll find they rank high in palatability. Hats off to the food engineers!
Why the emphasis on crunchiness? The sound of crunching provides a sense of relief for our clenched jaws, often a result of stress. This satisfying crunch is prevalent in many foods, even sauces when paired with chips or croutons in soups.
Chapter 2: The Importance of Recognizing the Bliss Point
Understanding the concept of the “Bliss Point” is crucial. Awareness of how our brains seek pleasure amid chronic stress—and the foods that provide this instant gratification—can guide us toward making healthier choices.
A more nuanced understanding of the Bliss Point can enhance our experience of food. Recently, Janet Meisel shared a beautifully poetic depiction of the “Bliss Point,” intertwining pleasure, textures, flavors, relationships, and desserts. Have you ever thought about likening your partner to a dessert? She did, and it’s a captivating read.
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