CANOLA OIL IS SUCH POISON, USA should subsidize entire prairie province crops of it to export to our enemies in china/india for free or too cheap to ignore.

BUT its not JUST seed oils;
Junk food is designed — quite literally — to hijack your brain’s reward system. Food scientists carefully combine certain chemicals (both naturally occurring in food and lab-made additives) to hit what’s often called the “bliss point” — the perfect balance of sugar, fat, and salt that keeps you wanting more.

Here are the main categories of chemicals and why they make junk food taste so good:

1. Sugar & Sweeteners (trigger dopamine release)

Sucrose, high-fructose corn syrup, dextrose – Fast-absorbed sugars that spike blood glucose and stimulate the brain’s reward center.

Artificial sweeteners (aspartame, sucralose, acesulfame-K) – Deliver intense sweetness without calories, which can still reinforce cravings through taste conditioning.

2. Fats & Fat-like Compounds (enhance texture and mouthfeel)

Vegetable oils (palm, soybean, canola, cottonseed) – Smooth texture, “melt-in-the-mouth” sensation.

Hydrogenated oils / trans fats – Once used for flakiness and crispness; now mostly phased out, but replaced with interesterified fats that mimic the effect.

Milk fats & butter flavor compounds – Contain short-chain fatty acids and lactones that give buttery richness.

3. Salt & Flavor Enhancers (amplify taste signals)

Sodium chloride – Increases flavor intensity and suppresses bitterness.

Monosodium glutamate (MSG) – Boosts umami, making flavors richer and meatier.

Disodium inosinate & disodium guanylate – Work synergistically with MSG to magnify savoriness.

4. Chemical Flavor Boosters (trick your brain into “freshly cooked” taste)

Maillard reaction compounds – Created when sugars and proteins are heated; provide roasted, caramelized, or grilled flavors.

Artificial flavor chemicals (ethyl butyrate for fruity taste, diacetyl for buttery popcorn, isoamyl acetate for banana notes, etc.)

Smoke flavoring – Complex mix of phenols and carbonyls that add BBQ or grilled notes.

5. Texturizers & “Mouthfeel Modifiers” (keep you chewing and snacking)

Maltodextrin – Adds bulk and mild sweetness, fast-absorbed like sugar.

Emulsifiers (lecithin, mono- and diglycerides, polysorbate 80) – Make creamy blends stable and smooth.

Gums & stabilizers (xanthan gum, guar gum, carrageenan) – Give that thick milkshake or chewy candy feel.

6. Aromatics & Volatile Compounds (hit your senses before you even taste)

Pyrazines – Nutty, roasted aroma in chips and crackers.

Esters & aldehydes – Fruity, floral, or buttery scents that make foods smell irresistible.

7. Addictive Synergy
Individually, these compounds taste good — but the real magic (and danger) is in how they’re combined to exploit sensory cues:

Sugar + Fat = creamy indulgence (ice cream, donuts)

Salt + Fat = savory crunch (chips, fries)

Sugar + Salt + Fat = maximal dopamine hit (chocolate-covered pretzels, caramel popcorn)