Considering that this month marks Monks centennial, I think that the Monk-centered theory deserves more examination
DOI Troelstra SA, Kunst AE, Harting J
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His argument centres on product engineering and the idea that companies can design foods to maximise cravings and repeat consumption.In practice, researchers and public health experts often point to features of many ultra-processed foods such as high levels of added sugars, salt, and fats, as well as textures and flavour profiles built to make eating effortless and highly rewarding
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