Yet in nature— in whole foods—we seldom encounter these nutrients in the concentrations we now find them in in processed foods: You won't find a fruit with anywhere near the amount of fructose in a soda, or a piece of animal flesh with quite as much fat as a chicken nugget. You begin to see why processing foods is such a good strategy for getting people to eat more of them. The power of food science lies in its ability to break foods down into their nutrient parts and then reassemble them in specific ways that, in effect, push our evolutionary buttons, fooling the omnivore's inherited food selection system. Add fat or sugar to anything and it's going to taste better on the tongue of an animal that natural selection has wired to seek out energy-dense foods
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