Dr. Andrew Huberman

let's say, eating healthier foods, quote-unquote, but we should define healthier.

Foods for which their macronutrients, proteins, fats, and carbohydrates, also, and calories, tend to be matched pretty well with high micronutrient content, something that doesn't exist in highly processed foods, right?

probably also better for the planet, which is great.

The planet's important.

We want to keep that around.

But the other thing is that, neurally, when you eat foods as their main ingredients, which does not say you can't have a soup or a stew or a salad every once in a while, but closer to their original form,

and I do cook my meat, unlike other people on the internet.

There's the guy eating chicken raw for like 28 days.

I was in the barbershop the other day.

They're like, what about the raw chicken guy?

And I'm like, not a good idea.

So when you eat foods in their kind of basic state, the brain can associate the taste with

with the macronutrient and amino acid content and micronutrient content.

And we know that the gut is sensing a lot of that unconsciously, subconsciously.

We know this through neural pathways, beautiful work being done by people here in Australia and in the States and elsewhere.

about the signaling for the gut is actually tasting the food or it's measuring the amount of amino acids, fatty acids, et cetera.

And so when you eat foods in their kind of more original form, non-processed or minimally processed, it's clear that the brain starts to develop

a more specific intuition or appetite for what you need.

You start to know, oh, like I need some fat or I need some protein or I'm craving, you start to crave the things according to what's actually in them and highly processed foods and rich combinations of foods don't allow you to do that.

So, and that hasn't really been explored.