In the book "The End of Overeating," David Kessler interviewed one of the recipe developers at Chili's(?). They actually engineer the food to make it fall apart and produce multi-layers of taste sensation. Example: the Bloomin Onion is particles of chemically seasoned wheat batter glued together by filler oils. When you put it in your mouth the first thing you sense is the fatty quality of the oil, which warms up your brain for the pleasure that's coming. When you actually bite the batter, the oily glue instantly falls apart releasing millions of seasoned wheat particles which coat all the taste buds on your tongue simultaneously with an avalanche of flavor pops. Since the food disintigrates, it goes down easy, which adds to the addictive quality so you want more of it. It's also very FAST to eat. They want you to shovel in the cheap wheat and soy oil because it's government subsidized and therefore high profit margin. The faster you shovel, the more you need to order, more high-margin revenue for them.
I'm not sure if this is exactly how they make the Bloomin' Onion, but that's the kind of language I read in the book. That's why there are so many different additives in any prepared food. Each additive hits a different taste bud (sweet salty a little bitter). Sometimes there's a time release so you need 2-3 additives to keep the sensation going for a few seconds.
I mean think about, it they fed you real primal food, it would take forever to eat just little bit of high-quality low-profit ingredients, you would never ask for the dessert menu, and you probably wouldn't come back for a couple days. This is why no Primal restaurant would make it as a business for long.
5'0" female, 45 years old. Started Primal October 31, 2011, at a skinny fat 111.5 lbs. Low weight: 99.5 lb on a fast. Gained back to 115(!) on SAD chocolate, potato chips, and stress. Currently 111.