Everyday Foods Work Against You!
In Part 1, we talked about how industrial seed oils quietly replaced traditional fats and how that shift changed our metabolism, our inflammation levels, and even our hunger signals. But seed oils are only one piece of a much bigger story — a story about how modern food is no longer cooked for nourishment but engineered for cravings. Watch my TikTok here!
And once you understand that difference, you start to see why so many people feel like they’re fighting their own biology.
Europe Cooks Food. America Designs Cravings.
There’s a reason people travel to Europe, eat bread, pasta, cheese, wine, and gelato — and somehow come home feeling lighter, not heavier. It’s not magic. It’s not better willpower. It’s not walking 20,000 steps a day.
It’s the absence of engineering.
In the United States, nearly 75% of the food supply is ultra‑processed. Not cooked. Not prepared. Engineered. These foods are built with precise combinations of sugar, salt, fat, additives, and texture to hit dopamine fast and hard. They digest quickly. They bypass fullness signals. They keep you wanting more even when you’re not hungry.
And that is not a willpower issue. That is your biology responding to design.
Ultra‑Processed Foods Are Meeting Addiction Criteria
This is the part most people don’t realize: we now have research showing that older adults — especially women — are meeting addiction criteria for ultra‑processed foods. Not “I like to snack.” Not “I have a sweet tooth.” Actual substance‑use patterns applied to food.
Why? Because these foods are engineered to:
- digest rapidly
- spike dopamine
- override fullness
- create reward loops
- keep you reaching for more
Your body isn’t broken. Your biology is responding exactly the way it was designed to respond.
Because once you see that, you stop calling it a personal failure and start calling it what it is… addiction by design.
Where Seed Oils Fit Into This Bigger Picture
Seed oils are one of the foundational ingredients in ultra‑processed foods because they’re cheap, shelf‑stable, and easy to manipulate. They show up in:
- crackers, chips, and snacks
- breads and baked goods
- sauces and dressings
- frozen meals
- protein bars
- restaurant food
- “healthy” snacks
- coffee creamers
- fast‑casual bowls and salads
They’re not just cooking oils — they’re structural ingredients in engineered foods.
So when people say, “I’m eating low‑fat” or “I’m choosing healthy snacks,” but still feel inflamed, exhausted, or stuck, this is often why. The food is working against them.
Why Europe Feels Different
Europeans eat foods Americans often fear: bread, pasta, cheese, wine, gelato. But the difference is how those foods are made and how they’re eaten.
- Short ingredient lists
- Real fats
- Fewer additives
- Smaller portions
- Slower meals
- Less snacking
- Less manipulation of the food itself
People eat, enjoy, and then stop eating. Their food doesn’t chase them.
And yes, obesity is rising in Europe too — because ultra‑processed foods are spreading there as well. Culture can buffer biology for a while, but biology always keeps score.
So What Do You Do With This Information?
You don’t need to overhaul your entire diet. You don’t need to swear off restaurants or treats. You don’t need to fear food.
You just need to understand the difference between food that nourishes you and food that’s designed to override you.
Here’s where to start:
- Choose foods with short ingredient lists - If it reads like a recipe, great. If it reads like a lab report, pause.
- Swap engineered fats for real ones - Your body knows what to do with these.
- Reduce the “background noise” foods - The snacks, bars, crackers, and packaged items that sneak into your day.
- Eat real meals, not grazing sessions - Protein, fiber, healthy fats. Meals that satisfy you so you’re not chasing energy all day.
- Slow down when you can - Your fullness signals need time to catch up.
The Bottom Line
Before we blame ourselves for cravings, overeating, or feeling out of control around certain foods, maybe we should ask a harder question:
Are people choosing these foods… or are these foods being designed to choose us?
Your biology isn’t the problem. The engineering is.
And once you see it, you can’t unsee it.
