There seems to be more evidence for the fake food hypothesis that I raised here some years ago. It says in brief that our
food recognition process is largely fooled by pre-processed food that contains additives changing appearance, taste and smelling.
while an empirical proof is still missing. But wait there is a new study about functional ankyrin-B mutations(which are believed to be a food sensing molecule although such a link is not so strong. Anykyrin-B made by the ANK2 gene is described by Vann Bennett in Science Signalling 3/113 to be associated with type II diabetes. What’s about obesity?