For decades, weight loss advice has boiled down to a tidy formula: eat fewer calories than you burn and the pounds will fall away. But emerging evidence shows this “basic math” ignores how differently our bodies process various foods. Experts say diet quality may matter as much as — or more than — calorie quantity, with high-glycemic, ultra-processed foods prompting the body to store fat and ramp up hunger, even when overall intake seems modest. Factors such as food processing, cooking methods, ripeness and even genetics further skew how many calories we actually absorb. Instead of obsessing over label numbers that can be off by up to 20%, specialists urge focusing on whole, minimally processed, fiber-rich foods. Read the full report at the New York Post.