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Publisher's Summary

Our preferences for salt, sugar, and fat evolved within the context of our species’ historical nutritional scarcity. These basic tastes are the echoes of prehistoric signals that saw humanity through epochs of less abundant food sources. They made sense when we were hunter-gatherers eating only what we could kill; less so, when navigating the line at the local Subway. Indeed, our basic physiological response to taste is largely innate. Give an infant something sweet and she will lick it up. If it’s bitter, she will spit it out (bitterness signals potential poison). We learn to like certain complex tastes over time, but our cravings for sweetness and fattiness remain constant. And so, we continue to consume and store reserves for a hard winter that, today, never comes.

©2016 The New Republic (P)2016 Audible, Inc.

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