What Foods Trigger the Greatest Cravings, Leading to Overeating?
Just five days of ultraprocessed food consumption disrupts brain insulin function and appetite regulation, even without weight gain or blood sugar changes
Brain scans revealed damage persisted after returning to a normal diet and affected memory, decision-making and reward centers similarly to patterns seen in obesity
Environmental cues like food marketing, smells and packaging train your brain to eat regardless of actual hunger, overriding natural satiety signals
Ultraprocessed foods trigger dopamine pathways similar to addictive drugs, creating cravings even when you no longer enjoy the food
Reclaiming healthy eating patterns requires removing ultraprocessed foods, eating whole foods mindfully and incorporating daily movement to regulate appetite
Just five days of overeating ultraprocessed snack foods was enough to disrupt how insulin functions in the human brain — even without any weight gain. That’s what researchers at the German Center for Diabetes Research found in a study published in Nature Metabolism.1 Insulin doesn’t just regulate blood sugar. It also helps your brain manage hunger, satisfaction and impulse control.
When that signaling breaks down, you don’t feel full even after eating. You start to crave food without needing it. It’s easy to assume that overeating only becomes a problem once you gain weight. But this data challenges that assumption. The damage starts long before you see any changes in your body. Let’s look at how less than a week of consuming ultraprocessed food triggered brain changes that outlasted the unhealthy diet itself.
Brain Insulin Response Broke Down After Just Five Days of Junk Food
For the study, researchers asked men to consume an additional 1,500 calories a day for five days — almost entirely from high-calorie, ultraprocessed snacks like chips and candy.2 The goal was to measure how this sudden dietary overload affected the brain’s response to insulin, a hormone that helps regulate hunger, satiety and metabolism.
•All participants were young, lean and metabolically healthy — The 29 male participants, aged 19 to 27 with normal body weight and no preexisting metabolic conditions, were split into two groups: one that continued their regular diet and another that added the extra 1,500 snack calories daily.
None of the men gained weight in that short timeframe. But brain scans revealed something more disturbing — serious disruptions in insulin signaling in key areas tied to reward and appetite.
•Even after resuming a normal diet, brain insulin function stayed disrupted — One week after stopping the high-calorie snacks, the researchers took another look at the men’s brain activity. The damage lingered.
Brain areas tied to memory, decision-making and how you visually respond to food remained significantly less responsive to insulin. That means even after you stop the junk food, your brain keeps struggling to respond properly to hunger and fullness cues.
•Liver fat went up, even though body weight didn’t — The men who binged on ultraprocessed foods didn’t gain fat overall, but their livers told a different story. Liver fat increased during the five-day period, and that buildup strongly correlated with the brain’s altered insulin response.
The Brain’s Reward and Learning Systems Took a Major Hit
Researchers also tracked how the participants responded to food-related rewards. After the five-day binge, those in the snack group had decreased sensitivity to rewards and increased sensitivity to punishment. In real life, that translates to more emotional eating, less satisfaction from food and a harder time resisting cravings — even when you’re full.
•The changes in brain activity mirrored patterns seen in obesity — The snack group showed increased insulin response in brain regions that are often hyperactive in people with obesity. But instead of needing months or years of overeating to see these changes, this study found it happened in under a week. That suggests these patterns kick in long before someone gains weight or gets diagnosed with insulin resistance.
•The brain’s white matter was structurally damaged — Beyond activity changes, the binge also altered brain structure. White matter integrity declined in parts of the brain that link reward and decision-making centers. These are the same areas that show damage in people with long-standing obesity, meaning the brain begins deteriorating faster than anyone would expect from such a short diet change.
•Insulin resistance in the brain can show up before you see any problems in bloodwork — One of the most surprising findings was that insulin measures didn’t change at all during the study. That means your lab results could look completely normal while your brain is already becoming less responsive to insulin. This reinforces how dangerous short-term binges are, especially when they involve ultraprocessed snack foods.
Your Brain Learns to Eat Even When You’re Not Hungry
In a related study published in Proceedings of the Nutrition Society, researchers explored how environmental factors — like food ads, flavors and packaging — train your brain to eat even when your body doesn’t need energy.3 The paper examined how modern food marketing targets emotional and cognitive brain centers, overpowering the natural signals that typically regulate hunger and fullness.
•Lifestyle and technology contribute to overeating — The shift from physical labor to sedentary, screen-based living has given the brain more control over food intake than the body’s internal needs.
Neuromarketing — using brain science to understand how people react to marketing and advertising — hijacks your attention and emotions. Researchers noted that this exposure often leads to conditioned overeating, where you feel driven to eat simply because something looked or smelled appealing, not because you're actually hungry.
•Conditioned overeating happens even when your body is full — One of the clearest findings: your brain can be trained to expect food in response to certain cues, like a commercial or a visual image. In studies on animals, rats conditioned to associate a sound or light with food continued to eat small meals even after they were full. The same networks in the human brain link emotional and decision-making processes to appetite.
•Modern food environments exploit a brain glitch called sensory-specific satiety — Sensory-specific satiety is the tendency to get full from one type of food, then still want to eat something new, like dessert. This is why you can be full from dinner but suddenly make room for something sweet.
The study explained that certain brain regions reduce their activity once a specific food loses appeal — until a new texture, flavor or visual stimulus lights them up again. Your brain isn’t malfunctioning. It’s responding exactly as it was wired to, just in the wrong environment.
Food Marketing and Environment Hijack Reward and Motivation Circuits
The researchers pointed out that your body prepares to eat just by imagining food or smelling it. This response includes increases in insulin, saliva and digestive enzymes. While it sounds minor, these early hormonal shifts stimulate brain pathways that heighten food-seeking behavior. If you’re stressed or tired, this can be enough to push you to snack — even if you weren’t planning to.
•Hunger signals get amplified when you’re depleted, but food cues still dominate — When your body actually needs calories, food cues become even harder to resist. This makes eating in response to real hunger more complicated.
Read: Metabolism, Improving by Understanding
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Want to know how "heart-healthy" seed oils are really made?
Here's the 6-step industrial process that transforms innocent seeds (like soy, canola, safflower, corn) into toxic sludge:
Step 1: Seeds are crushed under high-pressure industrial presses, turning the oil gummy and unstable from the start
Step 2: The gummy oil is "de-gummed" with hexane, a neurotoxic chemical also used in glue remover
Step 3: It’s then heated above 400°F — turning it rancid and producing a foul odor (first clue something's seriously off)
Step 4: To cover the stench, it’s deodorized with sodium hydroxide, a caustic agent and suspected carcinogen
Step 5: Then it’s bleached to make it look clear, clean, and edible
Step 6: Poured into plastic bottles, labeled “heart-healthy,” and sold to unsuspecting families everywhere
Then they have the audacity to call it "natural" and "good for you."
Compare that to how real olive oil has been made for thousands of years: press olives, get oil. No neurotoxins. No carcinogens. No bleaching. No deodorizing.
Yet somehow, we’ve been tricked into believing this industrial sludge is better than the alternatives!
What happens when you eat these oils every day? They get embedded in your cell membranes — where they:
• Disrupt energy production
• Interfere with hormonal balance
• Trigger immune dysregulation
• Damage your gut lining
• Overload your liver
• Stay in your body for up to 6 years
That’s why integrative health expert Jason Prall, put together this helpful new resource to expose the full truth… and show you exactly how to get these toxic fats out of your life (and your cells).
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How can you Reverse a Fatty Liver?
What is a fatty liver?
Fatty liver is characterized by excessive fat accumulation in liver cells. This interferes with normal liver function and can result in various metabolic disturbances, inflammation, and hormonal imbalances. Both nonalcoholic fatty liver disease and alcoholic fatty liver disease leads to loss of liver function and greatly increases other health risks.
Experts estimate that around 25 percent of adults have some degree of fatty liver, also known as the silent killer, due to a lack of early warning signs or symptoms. It’s believed that an individual can lose as much as 90 percent of liver function before the first symptoms of liver disease develop. However, there are some health problems that may indicate fatty liver:
Malaise
Bloating
Jaundice
Skin issues and itching
Protruding belly and ascites (build up of fluid)
High blood pressure
Heart problems
Poor diet and lifestyle habits are often the root causes of liver disease and damage.
What can you do?
Improving your diet and lifestyle can potentially stop or even reverse the progression of fatty liver disease. Making the right dietary choices are important. A common misconception is that dietary fats are the leading cause of liver fat buildup. The most significant contributor to liver fat is a high-carbohydrate and sugar diet.
Eating sugar and carbs causes a rapid spike in blood sugar levels, which triggers the release of insulin, a metabolic hormone that regulates blood sugar and energy production. When insulin is elevated, it signals the liver to convert excess blood sugar into fatty acids, which are stored in liver cells and cause fatty liver.
Support for a Healthy Liver
Following a nutritious low-carb diet is crucial to support balanced insulin levels and avoid blood sugar spikes that cause the deposition of fatty acids in liver cells.
Increase of cruciferous vegetables: These vegetables are rich in anti-inflammatory compounds and vitamin E and contain phytochemicals, that increase cellular sensitivity to insulin and lower the risk of insulin resistance, a primary risk factor for fatty liver disease.
Enjoy a daily cup of coffee - Several studies have found that drinking black coffee can lower the risk of fatty liver and may help reverse fatty liver in combination with a healthy diet. Although it’s not yet fully understood how coffee may reduce liver fat, it’s believed that polyphenols in coffee improve insulin sensitivity, reduce inflammation, and enhance fat metabolism in the liver.
Avoid junk food and processed foods. Processed foods are typically high in carbs and often contain artificial ingredients that can cause liver inflammation and liver cell damage, increasing the risk of liver fat.
In addition, junk food consumption is linked to metabolic disorders, including obesity, metabolic syndrome, and insulin resistance, which are known risk factors for fatty liver disease.
Reversing a Fatty Liver
The liver is the only organ in the human body that can fully regenerate itself, and it’s possible to reverse a fatty liver.
If you have any of fatty liver, you have a metabolism disorder that is negatively impacting your health – your metabolism is not working the way it should.
Every 5 seconds someone is diagnosed with a condition caused by metabolism dysfunction and every 10 seconds somebody dies from a metabolic health issue. It is one of the most important health challenges we currently face.
If this resonates with you, you are in the right place.
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It protects the body from multiple liver disorders. Metabolism is the process of cells creating energy from food. Well-functioning cells create a healthy body.
When metabolism goes awry there are abnormal chemical reactions that disrupt the body’s metabolism so less cellular energy is produced and organ dysfunction can result. Impaired metabolism can result in nutrient deficiencies and toxic overload. One of the most familiar metabolic disorders is excessive insulin in the blood and high blood sugar or glucose. These are present in a Fatty Liver.
Camel milk is reported to have liver protective properties, meaning it can help protect the liver and prevent injury by chemicals or drugs.
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