Nutrition Nugget! Bite-sized bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about Crunch. Have you ever wondered why a bag of chips seems to taste better the louder it snaps, or why a soft snack never quite hits the spot? Jenn digs into a quirky study where identical chips were judged fresh or stale based on nothing but sound, and explores why that crunch lights up our brains and keeps us hooked. Some say it is all about our primitive wiring, while others point to the psychology of satisfaction and even a hidden outlet for aggression. Food companies seem to know a thing or two about this as well. So is crunch a helpful sensory cue that keeps us mindful, or a clever trap engineered to keep us reaching for more? Jenn shares what she sees in her clients and a few swaps worth trying, but you will have to listen to find out where she lands. Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here:https://asaladwithasideoffries.com/index.php/contact/
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Transcripts
Jenn Trepeck: [:
You know, crunch is like that [00:00:30] satisfying bite or chew that makes a sound, [00:00:35] and it takes a little bit of effort to get your teeth through. [00:00:40] And it's funny because when I do an intake with a potential client, [00:00:45] we talk about cravings, and sometimes people say, "Crunch." Like, I will [00:00:50] offer sweet or salty as examples, and they say, "Crunch."[00:00:55]
w the foods. Think pretzels, [:
I didn't even realize it when we did that other episode. [00:01:25] And sometimes you might feel like the louder the better, [00:01:30] unless... Although, like, you might be one of those people who can't stand the [00:01:35] sound of hearing someone else chew. Although, there is some research that also says that [00:01:40] crunch usually isn't that sound as much as, like, [00:01:45] hearing somebody chew something mushy.
Anyway, I digress. So why is [:
They were supposed to eat each [00:02:20] chip and then talk to the researcher through the microphone. After [00:02:25] each chip, they were supposed to tell the researcher if there was any difference from [00:02:30] one chip to the next. And interestingly, participants did communicate a [00:02:35] difference between the chips, except Pringles are [00:02:40] literally identical.
lecks of salt or things like [:
When the volume was low, the participants said the chips were [00:03:10] soggy or stale. The louder the volume in the headset, the crunchier and [00:03:15] fresher they reported the chip to be. And it was relatively [00:03:20] proportional in either direction. So a little louder versus a lot louder, [00:03:25] a little fresher versus a lot fresher, a little quieter versus a lot quieter, [00:03:30] was a little soggier stale versus a lot soggier stale.
And you're probably [:
So going back to the sound piece specifically, the [00:04:10] multisensory experience of eating is evolutionary. So the [00:04:15] auditory, cortical, and limbic system areas of our brains [00:04:20] light up when we have this crunch. So that means [00:04:25] what ends up happening is the sound that something makes [00:04:30] signals our primitive brain of their nutrient density and [00:04:35] freshness.
r lettuce, the more vitamins [:
So some believe that crunching mimics or [00:05:10] calls back to, like, the primitive behavior of, like, ripping or [00:05:15] tearing required to eat animals. And then the pressure of chewing [00:05:20] helps us safely express natural aggression, or maybe it's, some research would [00:05:25] call it, like, the violent impulses. Like, on some level it's like biting your [00:05:30] carrot is making a kill or something.
now. I suppose that could be [:
So noisy foods essentially force us to [00:06:15] think about them. And with that sound, too, you can be [00:06:20] sure what you're eating. So this is a part psychological, [00:06:25] part primitive brain, where if it was dark, like in our modern lives, [00:06:30] think of a movie theater, when it's dark, that crunch is part of how we know [00:06:35] we're good with what we're putting in our mouths.
So you might wonder, [:
[00:07:05] When you hear your own chewing, by the way, that sound is [00:07:10] conducted both through air and your jawbone. So almost similar to [00:07:15] listening to your own voice, it has a distinctive, unique sound. So [00:07:20] here's the deal. Crunch might serve a purpose, and we might love [00:07:25] that satisfying texture, bite, and sound when we eat.
To enjoy it [:
Yeah. Not a coincidence. [00:07:55] So consider some more nutrient-dense options for that crunch. Yes, [00:08:00] the raw vegetables, jicama, carrots, apples, peppers. I mentioned [00:08:05] before nuts and seeds, the roasted chickpeas. Even go for that [00:08:10] popcorn, and we have a nutrition nugget on popcorn, too. So for all the crunch [00:08:15] cravers out there, this one's for you.
There's one more thing here. [:
They call it table grade because it's good enough for [00:08:45] your table. It's not just human grade. Text Dash, [00:08:50] D-A-S-H, to 833-801-0500 for 60% [00:08:55] off your first box. Text the word Dash, D-A-S-H, to [00:09:00] 833-801-0500 for 60% off your first [00:09:05] box. As always, everybody, I'm your host, Jenn Trepeck. Connect with me on Instagram or all social [00:09:10] media.
-N-T-R-E-P-E-C-K. Website is [:
You'll [00:09:35] go to asaladwithasideofries.com/membership. This shows your support for [00:09:40] this podcast, this community, and above all, your health. On top of this week's episode in full video with [00:09:45] behind-the-scenes pieces, your 24/7 ask-me-anything on the community board. You'll also get [00:09:50] this week's recipe for the super seedy granola.
