The Science of Feeling Full: 7 Foods That Change Everything episode artwork

EPISODE · Mar 19, 2026 · 15 MIN

The Science of Feeling Full: 7 Foods That Change Everything

from Project Weight Loss · host Fina Perez

Send us Fan MailThis week, I’m sharing 7 simple foods that can help make weight loss feel easier—no extremes, no restriction, just small shifts that actually support you. I talk about why some foods work with your body instead of against it, how to stay full longer without overthinking it, and the one simple formula that can change how you approach eating altogether. If you’ve ever felt tired of starting over, this episode might help you see things a little differently.Quote of the Week:“Each time you eat is an opportunity to nourish—not just your body, but your future.”— Dr. David KatzCitations (Peer-Reviewed Research)Leidy HJ et al. (2015). The role of protein in weight loss and maintenance. American Journal of Clinical Nutrition.Westerterp-Plantenga MS et al. (2009). High protein intake and weight management. British Journal of Nutrition.Rolls BJ et al. (2004). Energy density and satiety. American Journal of Clinical Nutrition.Rebello CJ et al. (2016). Oats and satiety. Nutrition Reviews.Douglas SM et al. (2013). Protein snacks and appetite control. Nutrition Journal.McCrory MA et al. (2010). Dietary fiber and satiety. Journal of Nutrition.Kim SJ et al. (2016). Legumes and satiety. Obesity.Let’s go, let’s get it done.Get more information at: http://projectweightloss.org

Episode metadata supplied by the publisher feed · Published Mar 19, 2026

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Send us Fan Mail This week, I’m sharing 7 simple foods that can help make weight loss feel easier—no extremes, no restriction, just small shifts that actually support you. I talk about why some foods work with your body instead of against it, how to stay full longer without overthinking it, and the one simple formula that can change how you approach eating altogether. If you’ve ever felt tired of starting over, this episode might help you see things a little differently. Quote of the Week: “E...

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