The Science of Satiety: What Really Makes Us Feel Full

Why can one meal keep us satisfied for hours while another leaves us looking for something else shortly afterwards?

The answer lies partly in satiety – the biological processes that help determine when we've eaten enough and how long we remain satisfied afterwards.

Satiety isn't controlled by a single switch.

As food enters the digestive system, the stomach, intestines and brain exchange information about the quantity and nutritional composition of what we've eaten. Gut-derived signals, stomach distension, nutrients and neural pathways all contribute to the brain's perception of fullness.

What influences satiety?

Protein is generally highly satiating and can help meals feel more substantial.

Fibre adds bulk and can influence digestion, helping contribute to fullness.

Food volume matters because physical expansion of the stomach contributes to signals associated with meal termination.

Eating speed matters too. Eating very quickly can reduce the opportunity for developing satiety signals to influence how much we consume.

This is why appetite regulation is more complicated than simply counting calories. Two meals containing similar calories can produce very different experiences of fullness.

Understanding and supporting these natural appetite pathways is central to the scientific approach behind the Maynard Formula® and GhrelinX®.

The objective is simple: work with the biology of fullness rather than constantly fighting hunger.

Food supplements should not be used as a substitute for a varied, balanced diet and healthy lifestyle.