Built to Crave

You ever wonder why you can’t eat just one chip? Or why chicken tastes different than it did decades ago? In this episode, I break down how the food industry engineered salt, sugar and fat to hit your brain’s “bliss point,” how fast food reshaped American farming, and why profit became more important than public health. From factory-raised chickens to feedlot beef to grocery store manipulation, we’re unpacking how the system was built—and what you can actually do about it. Spoiler: it’s not a willpower problem. It’s a design problem.IntroFoodSalt, Sugar, Fat and the Bliss PointSoda: The Original Thirst TrapHow fast food rewired American farmingProfitsWhat we can actually do as consumers?Music by Loghan LongoriaFollow us on instagram: Sergio Novoa My Limited View PodResources & Research:1. Moss, Michael. Salt Sugar Fat: How the Food Giants Hooked Us. Random House, 2013. Key themes summarized at LifeClub.org. 2. Summary of processed food engineering and industry tactics at BooksThatSlay.com. 3. Overview of addictive design and ingredient roles at SoBrief.com. 4. Discussion of food companies prioritizing taste over health in processed products. 5. Reporting on antibiotic use and public health risks in livestock farming. 6. Advocacy overview of factory farming, antibiotics, and health impacts.