“His studies suggest that a dramatic shift in how we make the food we eat—pulling ingredients apart and then reconstituting them into things like frosted snack cakes and ready-to-eat meals from the supermarket freezer—bears the brunt of the blame. This ‘ultraprocessed’ food, he and a growing number of other scientists think, disrupts gut-brain signals that normally tell us that we have had enough, and this failed signaling leads to overeating.” Scientific American: A New Theory of Obesity.

+ Boston Globe: “Americans are still consuming too many low-quality carbohydrates and more saturated fat than recommended, according to a new study from Harvard and Tufts.”