Research from Virginia Tech's Fralin Biomedical Research Institute has found that meals varying only in their level of processing can lead to different metabolic responses, despite having identical carbohydrate, fat, protein, caloric, water, and salt content. The study highlights how processed food affects both metabolism and brain activity.
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Zach Hutelin, the lead researcher and author of the study, noted that the two meals tested were matched within 1 percent across all nutritional metrics. Alexandra DiFeliceantonio, a neuroscientist involved in the research, focuses on understanding the fundamental mechanisms that influence food choice.