It’s very easy for us to ignore the fact that the brain controls a high percentage of how we view food.  Our guest today is here to help us understand the neuroscience perspective on brain and food. Dr. Tyler Davis is an associate professor of psychological sciences at Texas Tech University, where he directs the Cap Rock Lab. The Cap Rock lab is something that uses functional in neuro imaging to study cognitive neuroscience in categories, categorization, attitudes, and preference.

Isn’t it amazing how our brains make decisions without asking for our permission? For instance, your brain can dislike a certain food without asking for your consent, based on things you have heard or seen.

Key points:

• How our brain works when it comes to food
• Neuroscience perspective on how brain processes information related to food
• Brain reaction to GMOs and hormones, sustainability and antibiotics
• How to overcome food bullying

The conversation:

02:44: Tyler Davis’ introduction

03:28: How our brain works

04:21: What part of our brain is used in processing uncertainty?

06:05: Neuro economic approach

13:30: All about GMOs and hormones

28:33: Tips to overcome food bullying

Fabulous Quotes 

“Make sure that you're not paying for a label unless you really want to.”

“Don't think that something is risky just because you don't know enough about it or because you've heard a lot of conflicting information.”

“Uncertainty feeds into our perceptions of risk and makes us see the food products potentially as riskier than they actually are.”

“Prefrontal cortex is where we make a lot of our decisions.”

Links to Check Out:

• Tyler on twitter
• Tyler’s email: h.davis@ttu.edu
• Food Bullying: How to Avoid Buying BS by Michele Payn