Palatability

And it's also one of the most helpful principles in practice for making sure that that you're able to sustain a calorie deficit long enough to actually get to the substantial body composition improvements that you're looking for and to be able to drop the body fat that you so desire.

Palatability is a technical term, but really what all that means is that we're referring to how tasty, pleasurable, and rewarding a food is.

High palatable foods are engineered to maximize the combination of fat, sugar, salt, and starch in a way that specifically activates the brain's reward system through dopamine release.

Food scientists call this optimal combination of these elements the bliss point, which is the precise ratio of fat, sugar, salt, and other compounds that maximizes pleasure and drives continued consumption.

Heat may reduce unwanted compounds, but excessive heat can damage the amino acids and reduce protein quality.

Palatability is another practical question.

There have been some feeds that sound great on paper, except the horses don't really love them.

And if we can't get a horse to eat it, it doesn't matter how great the product is, we have to get the horse to eat.