I cross-posted this from another instance because it's a good story, but also read a separate but related story here: https://www.washingtonpost.com/...

The predigested angle is new to me, but explains a few things. Kevin Hall mentioned in the article does great research on weight and nutrition at NIH.

I had issues accessing both of those articles but this one from NPR seems similar for anytime else in the same boat: https://www.npr.org/...

It makes a lot of sense- those foods are often engineered to be irresistible/cravable, much more than "natural" foods are. If they are easy to digest without a lot of fiber, it also likely affects our microbiome.