Prof Sarah Berry

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966 appearances 5 recordings 1 series first heard Jun 2026 last heard 3d ago

Prof Sarah Berry’s voice in public audio — every appearance, attributed to the second.

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Recordings per month over the last 12 months — 5 in all, peaking in Sep 2026 with 2.

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ZOE Science & Nutrition · The science behind food that isn’t food, why you love it and why you should not fear it all | Prof Tim Spector & Prof Sarah Berry · 10 Sep 2026 podcast

So automatically that slows down how fast the different nutrients are entering your your stomach.

We also know that hard textured food tends to have more of their food structure intact.

So what that can lead to is the food being absorbed lower down your gastrointestinal tract.

Lower down your gastrointestinal tract, you have a lot more of these fullness receptors.

So you tend to feel fuller for longer.

And so you've got the speed at which it's entering, you've got the fullness receptors changing how much they're kind of firing.

And we do know it takes about 20 minutes for kind of that fullness signal to come back to your brain.

So there's lots of different things going on, but I think what's fascinating here is

whilst I'm bringing in all these complexities, that actually it's a really simple thing ultimately that's going on.

Hard textured food causes you to slow down how fast you're eating it as well as change all these metabolic responses.

um and ultimately can reduce the amount of calories that you're consuming.

Soft textured food, which many ultra processed foods are, causes you to gobble up really quickly, changes your metabolic response, causes you to eat more of the food, more of the calories, and can have long term knock-on effects then.

It's interesting.

And it's showing the importance of that kind of bliss point and the overriding of our natural satiety signals.

But for any scientists that will be listening, if they are, you know, we do it's important to say it wasn't a randomized control trial, there wasn't a control group.

But what we do know is that we now have so many foods that have this mix of nutrients that wouldn't be typically found in nature.

Yep, because it's yummy.

Well I think firstly given that such a high proportion of our calories come from

food that's classified as ultra process, you can't just avoid it.

I think it's very difficult in the current food landscape, but more importantly, it's really, really difficult to spot what is a food that's been processed in such a way that it's unhealthy for you.

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