Episode focus: What GLP‑1 actually is (your body already makes it), when/where it’s released, why food noise exists, and practical ways to nudge the same mechanisms without a prescription. Listen for: simple definitions, meal/lifestyle plays that boost satiety signals, and a week‑by‑week experiment plan. Quick Summary GLP‑1 (glucagon‑like peptide‑1) is a peptide hormone your gut releases after you eat. It helps meals feel calmer by slowing stomach emptying, supporting insulin only when glucose is high, and signaling the brain to turn down cravings. Release is biphasic (two waves): a quick early wave soon after food hits the upper small intestine, and a later, longer satiety wave 30–120+ minutes after—especially when meals include protein, some fat, and fermentable/viscous fiber. Food noise is multi‑factor: hyperpalatable foods, fast eating/liquid calories, sleep debt and stress, microbiome shifts, and environment/cues. Meds mute it fast; habits keep it quiet. What it is: a gut‑made peptide hormone that coordinates the after‑meal response. Where it’s made: special gut cells called L‑cells (mostly in the ileum and colon). When it’s released: Early wave: minutes after you start eating. Late wave: 30–120+ minutes later as nutrients and fiber fermentation products reach the lower gut. What it does: Slows the stomach so fuel trickles in (you feel fuller, longer). Supports insulin only when glucose is high (smaller spikes, gentler landings). Signals the brain via the vagus nerve to turn down “keep eating” urges. Why meds feel stronger: prescription GLP‑1s are engineered to last much longer than your natural hormone. Food/lifestyle can raise your own signals but won’t extend them like a drug. Why Food Noise Gets Loud (and Stays Loud) Hyperpalatable foods (sweet+fat+salt+crunch) keep reward circuits fired up. Removing them for 7–14 days usually turns the volume down. Sleep debt & stress: more ghrelin (hunger), less leptin (satiety), and higher reactivity to cues. Meal speed & form: soft/ultra‑processed textures and liquid calories outrun gut signals. Microbiome: low‑fiber patterns → fewer short‑chain fatty acids → weaker late satiety wave. Environment: visual cues, routines, social context, alcohol, and easy access keep the cycle going. Food Levers (Evidence‑Aligned, Practical) 1) Protein‑forward meals (especially breakfast) Aim ≥30 g protein. Whey (if tolerated) is a strong pre‑meal option: 20–30 g, 15–30 min before a carb‑heavy meal. Why it works: raises satiety hormones (including GLP‑1 and PYY) and lowers “hunt for more” at the next meal. 2) Viscous & fermentable fibers Viscous (slows the meal): oats/barley (beta‑glucan), legumes, chia/flax, okra, eggplant. Fermentable (late‑wave satiety): beans/lentils; cooked‑then‑cooled potatoes/rice (resistant starch); green bananas/plantains; Jerusalem artichokes/asparagus (inulin). Supplements (optional, measured): Psyllium 5–10 g in 12–16 oz water 10–15 min pre‑meal (start with 2–3 g). PHGG (partially hydrolyzed guar gum) 5–10 g/day (gentle fermentable fiber). Glucomannan or inulin/FOS (build slowly; watch GI tolerance). 3) Some fat with meals Sources: eggs, salmon, olive oil, avocado, nuts/seeds. Why it works: helps release bile and triggers fullness signals; supports slower stomach emptying when paired with protein and fiber. 4) Bitter & spicy nudges (optional) Bitter greens (arugula, radicchio), citrus pith, dark cocoa. Capsaicin (chili peppers) or capsinoids (non‑pungent pepper extracts). Start small to check tolerance. 5) Meal order & pace Water/salad/broth first, then protein + veg, then starch. Minimum 15–20 minutes per meal; chew well. Optional: 1–2 tsp vinegar in plenty of water before higher‑starch meals (skip if reflux or enamel sensitivity). Lifestyle Levers (That Amplify Satiety Signals) Vigorous exercise windows: hard sessions can suppress appetite acutely for 1–3 hours; follow with protein + viscous fiber to extend satiety. Sleep 7–9 hours: normalizes hunger/satiety hormones and reduces cue‑reactivity. Early time‑restricted eating: a daytime 8–10 hour window often eases appetite even at similar calories. Environment design: strip hyperpalatables, reduce visible cues, pre‑portion foods, limit variety within a meal.
