You ever wonder why you can’t eat just one chip? Or why chicken tastes different than it did decades ago? In this episode, I break down how the food industry engineered salt, sugar and fat to hit your brain’s “bliss point,” how fast food reshaped American farming, and why profit became more important than public health. From factory-raised chickens to feedlot beef to grocery store manipulation, we’re unpacking how the system was built—and what you can actually do about it. Spoiler: it’s not a willpower problem. It’s a design problem.