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The point is that there are two elements in a food object that make it attractive to us: its nutritive value and its palatability. In nature, these two factors go hand in hand, but in artificially produced foodstuffs they can be separated, and this can be dangerous. Food objects that are nutritionally almost worthless can be made powerfully attractive simply by adding a large amount of artificial sweetener. If they appeal to our old primate weakness by tasting ‘super-sweet’, we will lap them up and so stuff ourselves with them that we have a little room left for anything else: thus the balance of our diet can be upset. This applies especially in the case of growing children. (en) |
