Why, Are Ultraprocessed Foods So Hard to Resist?

Because they're engineered to optimize the bliss point (that "just right amount of saltiness, sweetness, or richness")?

https://en.wikipedia.org/wiki/Bliss_point_(food)

I tend to eat when out and there is little selection of healthy meals. Any chance I get I'll take the option that has lots of veggies like a large salad (that isn't a Caesar) or a main with a good portion of veggies. Self-serve food bars are pretty good. Don't know if it's my upbringing but I have no desire for simple-carbs/processed foods with the exception of bread & pasta.

food is too calorie dense overall. peanuts despite being natural are super calorie dense and it's easy to get overweight by mindlessly snacking on them between meals. this was shown in the Minnesota starvation experiment in which the participants rapidly regained all the weight they had lost, and then 10 percent above starting weight, during the refeeding phase despite eating natural food (Ancel Keyes did not allow junk food). I can easily polish off many slices of natural bread for hundreds of calories. More research needs to go into making less calorie dense substitutes. the problem is this usually means making the portion size smaller or adding air or water, not the food less dense by changing the structure or adding filler.

Much of our tastes come from habits. Many more so are acquired from their convenience.

Changing habits and refactoring convenience in your favor is a powerful way to improve the human condition, avoiding dysfunctional apatites while you're at it.

Consumer, you are the problem.

Why, is there a comma after "Why"?

Looks like the title was "Why, Exactly, Are Ultraprocessed Foods So Hard to Resist? This Study Is Trying to Find Out".