PBS Food | Why Am I Craving Sweets? | Serving Up Science @PBSFood | Uploaded 1 year ago | Updated 3 hours ago
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Why are we drawn to fatty, sugary, and salty snacks and drinks? We’re putting junk food under the microscope to explore the science behind our affinity for processed foods that pack a lot of calories and have little nutritional value.
When we eat foods that contain lots of fat and sugar, it's the natural chemical dopamine that gives us a rush of elation and desire for more.
Serving Up Science is a production of WKAR, in association with PBS Digital Studios, with funding provided by the National Science Foundation.
More Info: http://bit.ly/ServingUpScience-WKAR
Serving Up Science is hosted by history buff, science writer and foodie Sheril Kirshenbaum, who gives you science-backed tips to make your favorite foods even better.
Support Serving Up Science: http://bit.ly/ScienceServe
Why are we drawn to fatty, sugary, and salty snacks and drinks? We’re putting junk food under the microscope to explore the science behind our affinity for processed foods that pack a lot of calories and have little nutritional value.
When we eat foods that contain lots of fat and sugar, it's the natural chemical dopamine that gives us a rush of elation and desire for more.
Serving Up Science is a production of WKAR, in association with PBS Digital Studios, with funding provided by the National Science Foundation.
More Info: http://bit.ly/ServingUpScience-WKAR
Serving Up Science is hosted by history buff, science writer and foodie Sheril Kirshenbaum, who gives you science-backed tips to make your favorite foods even better.
