Rebroadcast from July 2017 Today Lawrence is joined by three guests. Daniel Gritzer and James Kenji Lopez-Alt from Serious Eats and Dr. Stephan Guyenet. We're talking food, flavour, sugar addiction and neurochemistry in this episode - I hope you aren't hungry, because you will be soon! While you're listening find us on social media, we're @ShredByScience on most social media and you can find us on Facebook by searching Shredded By Science. The Judd is @lawrence_sbs on Instagram. Also, the Eat, Train Progress group on Facebook is full of lovely people! Join us! You can also email us - [email protected]. On to the show! 04:50: What's the best cut of beef for stew? 08:24: Fitness people love minimising fat intake, can you reduce the fat content of this recipe? 10:09: What's the difference between flavour and taste? 13:14: Why can we only taste five different types of taste? 17:16: How do we detect each of these tastes? 21:07: How do flavours interfere and interact with each other? 28:12: How can you get more flavour out of your food without adding too many calories? 36:22: Where did James' love of food experimentation come from? 45:41: Why do we eat some food and not others? 55:30: What differences can we see in obese individuals and non-obese individuals when it comes to their bodies' reactions to food? 01:03:04: Is it likely that our neurochemistry will change over time to adapt to our new, modern environment?  01:12:34: Is sugar addictive? 01:19:00: What advice do you have for those trying to maintain lower weight after fat loss?