Mark Schatzker

Author: Steak, The Dorito Effect, The End of Craving. Writer in residence at the Modern Diet and Physiology Research Center.

[Mark Schatzker @MarkSchatzker]

In the 1980s we thought the nutritional villain was fat. Then we blamed carbs.

What if we were half wrong and half right all along? What if the problem isn't carbs or fat.

What if it's BOTH?

[Mark Schatzker @MarkSchatzker]

Is overwhelmingly delicious food really driving obesity?

Increasingly, the evidence suggests otherwise.

My latest explores what ultra-processed food trials, GLP-1 drugs, and studies of sweet preference have in common.

https://t.co/ELFySA2YSD

[Mark Schatzker @MarkSchatzker]

Why are potato chips so hard to resist?

Is it the calories? Energy density? Hyperpalatability?

A former Frito-Lay insider says snack foods succeed by imitating cuisine itself.

If you want to understand how ultra-processed foods really work, start here.
https://t.co/04mGuYfwnm

[Mark Schatzker @MarkSchatzker]

@Thamno @juliaoftoronto @KevinH_PhD I adore clementines — especially if they are a bit tart. I eat several at a time. My favourite member of the citrus family.

[Mark Schatzker @MarkSchatzker]

@JeffBrunstrom Read more about it here:
https://t.co/HsPI4TUR0A

Check out the paper in The American Journal of Clinical Nutrition @AJCNutrition:
https://t.co/l6bNyfHWW0

[Mark Schatzker @MarkSchatzker]

Everyone remembers the 2019 study that showed people ate ~500 extra calories more per day on an ultra-processed diet.

@JeffBrunstrom et al (including me) re-examined that dataset. But we asked a different question:

Why did people eat LESS on the unprocessed diet?

🧵

[Mark Schatzker @MarkSchatzker]

@JeffBrunstrom This suggests UPFs may promote the overconsumption of calories not only through palatability — but by altering the nutritional logic that normally governs how much we eat.

And driving it all is something we rarely suspect: micronutrients.

[Mark Schatzker @MarkSchatzker]

@RGozaine @juliaoftoronto @KevinH_PhD Assuming are controlling for age and genetics etc (as much as one can). In my experience, flavor does track with nutrient density, but that's more between feeds than within feeds. Flavor tends to have more to do with plant secondary compounds than micronutrients, so not sure

[Mark Schatzker @MarkSchatzker]

I can’t say enough about Food Intelligence by @juliaoftoronto and @KevinH_PhD . It’s filled with great stories and fascinating information. Best of all — no idiotic “life hacks.”

[Kevin Hall @KevinH_PhD]

After years of work with @juliaoftoronto, it's hard to believe that our book FOOD INTELLIGENCE will be published this month! @BNBuzz has 25% off pre-orders placed on Sept 3-5. https://t.co/OwDt7MEBu9

[Julia Belluz @juliaoftoronto]

Many moons ago, @KevinH_PhD and I talked about a book we both wished existed. No fads, no weight loss hacks—just the nutrition and metabolism science. I’m thrilled to announce that we wrote it! Out September 23 @Avery_Books & available now for pre-order.
https://t.co/ORR5pr80id

[Mark Schatzker @MarkSchatzker]

@bent11ca I'll inquire!

[Mark Schatzker @MarkSchatzker]

Have you ever thought how strange onions are? They taste terrible on their own, but are a keystone ingredient in virtually every cuisine. Raw or cooked, onions are a flavour powerhouse.

Now the bad news: Onions are becoming bland. And no one knows why.

https://t.co/O6MjidgUCI

[Mark Schatzker @MarkSchatzker]

In my latest Substack article, I delve into the scientific research showing that optimal combinations of carbs and fat can make us eat food we don't even enjoy.

And that this might explain why so many of us consume too much ultra-processed foods.

https://t.co/y7MxJUXtYr

[Mark Schatzker @MarkSchatzker]

In the 1980s we thought the nutritional villain was fat. Then we blamed carbs.

What if we were half wrong and half right all along? What if the problem isn't carbs or fat.

What if it's BOTH?