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It’s true, but why is it harder?

Why is 500g of frozen pizza made up of modified starches and sugary sauce easier to eat and less filling than 500g of sourdough pizza of whole grains and real cheese/tomato

Maybe because our body is better equipped to register the calorie intake from the real food



Whole grain contains fiber which take up space, whereas starch and sugar is raw calories. Tomato also contains fiber.


The studies done added fibre to the UPF in similar quantities to what would be in lightly processed food, and people still consumed more UPF


Do you know if these studies ensure the UPF and whole foods have the same amount of sugar, salt, and fat?





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