Each one of us has faced at some time to that disappointment that appears when, when you include healthy foods into our diet and to exclude those considered to be insane, when it evaporates the joy of eating. Psychologists italians of the International School of Advanced Scientific Research, under the direction of Francesco Foroni, confirmed the following: it is enough with an image of tasty food, but harmful for our brain to want to try it, regardless of your feelings of hunger.
In Great.guru we try to find out what is the reason of our addiction to fast food and sweets.
1. Rejection of bitter flavors
The aversion of the children by the broccoli has a nature much more complex than we thought before. The physiology of taste, a science young and in active development, says that, if the sweet taste is determined by our language with the help of 1-2 types of receptors, the bitter occupy at least two dozen. This is the reason why we find it easier to perceive small touches of citrus in the food.
Historically, the bitter taste is understood as an alarm signal. Most of the natural toxins have exactly that touch, that’s why, at our ancestors it was of vital importance to determine the risk through the tip of his tongue. Today, this peculiarity plays rather against us: most of the green vegetables, rich in fiber, vitamins and minerals, have a touch sour, which determines its “bleak blandness”.
2. Love for sweets
If our brain interprets to bitter flavors as potentially dangerous, sweet, to the human body, means energy. Most of the time, our ancestors spent looking for food. The flavor of sweet ripe fruit, pointed to foods rich in carbohydrates, high in calories and easily digestible. Today, when a food and so it appears in our menu, in different parts of the brain increases the level of dopamine, a hormone that participates in the emergence of feelings of reward and pleasure.
This feature of our brain is used actively by manufacturers: even the yoghurts and modern the milk contain sugar. In addition, many products added glucose-fructose syrup from corn, that from the biological point of view it is a sweetener. To better understand the full impact of the sugar in our lives, many scientists compared with the effects of drugs like heroin.
3. Bias by non-processed foods
Disgust is another defense mechanism that saved our ancestors of food poisoning and death. Like many others, is based on a feeling of fear and almost did not control us in everyday life. At the biological level, the feeling of disgust is regulated by a parser of our sense of smell able to detect strong odors, and is responsible for producing a feeling of disgust as a reaction to potentially hazardous foods.
For our brain, can be both a dish past, such as fruits and vegetables without trying. An apple carcomida, a carrot of irregular shape or col with marks of mechanical damage and the like, all of these foods rich in vitamins, will be rejected by our subconscious in favor of a bun, appetizing, wrapped in a film that seems much more hygienic.
In an experiment, it was urged that two groups of participants to determine the taste of the sweet chocolate in a glossy multicolor. As in the M&M’s, only differed in color: the filling in all cases was the same. The first group was told that the sweets of different shades had different fillings, while the second was convinced that the inside was the same. The participants in the first group felt two times more often a difference in the taste. With the eyes blindfolded, the difference between the answers of both teams disappeared.
In this simple way, the scientists were able to determine that the colour affects the perception of taste. Even before contact with the food, this helps us to reject those that are considered to be immature or spoiled. This advantage is also actively involved with the manufacturers, adding colour to everything around them. That is why the tomatoes in the greenhouse you acquire shades of red live, and the bread a golden crust forms. Nature, in this sense, it is less agile and don’t have time to “paint” the healthy foods.
5. Sense of smell
The scientists claim that only the combination of taste and smell helps us to recognize the taste of the food. To make sure of this, just chew on some gummy bears with a stuffy nose: we will feel a sweet taste on the tongue, nothing more. But as soon as you inhale to full lung, will bring you a great variety of flavors, from apple to lemon. In addition, our brain, with the passing of years creates a sort of database of “olfactory images”, through which, stand out complex aromas.
The marketing specialists have mastered to perfection the tricks related to odors, that is why, the supermarkets we receive with the aromas of cooking, pastries and chocolate, opening our appetite and passion for the purchases less healthy. A surprising fact: the smell of cinnamon is considered the incentive is stronger to buy.
In the end it turned out that not only the appearance and the pleasant smell allow the fast-food will win the battle to the sound again and again, occupy that space in our refrigerator. Scientists associated with the excessive use of sweets with the habits of our childhood. Parents often reward children with sugary foods and unhealthy for good behavior. To pass the time, as adults, we reward ourselves by going to a restaurant or eating chocolate: it’s like the candy in our life have already been associated with something precious and desirable.
In terms of Mcdonald’s and Coca-Cola, they won the fight to capture the attention of children, becoming global brands: almost all adults return to remember those flavors from his childhood. Sometimes, the struggle to win the love of the small buyers, going beyond what is reasonable. Thus, the famous manufacturer Heinz, wanting to attract the attention of the collective child began to produce muddled multitude of colors, from green to purple. In the first 90 days, managed to meet its annual plan of sales. Then, however, the excitement ceased: the interest of the infants is of short duration.
7. Love for the food with fat
There is a great list of delicious foods: French fries, pizza, bacon, hamburgers, ice cream. Our irresistible attraction towards them is related to the fats they contain. The lipids are very high in calories: possess 2 times more calories than carbohydrates. However, because it takes more time to break it down, the body prefers to store them for use when you notice a shortage of food.
This habit is so unhealthy is what we can thank our ancestors who were forced to fight for survival. The larger the level of fat stored after a successful hunt, the greater would be the probability of surviving a period without success in the hunt. For this reason, even today, the sound of boiling oil and fried food in a pan causes us a lot more excitement that you get from vegetables in boiling water.
8. Love for salty foods
According to some studies recent, we exceed daily recommended level of salt intake by almost a third. Traditionally, the fast food is considered to be the most salty, but also abounds in many of the canned goods and meat. If you read the labels carefully, you can find a small amount of the seasoning even in products that have a sweet taste.
As with the sugar, our body reacts actively to the salty foods. It seems to us that the salt enhances the food, making your taste is more full and alive. The case is that it makes several thousands of years, this condiment was not so accessible as now. It was difficult to overestimate the importance of it to the human body: it is the best source of sodium, a mineral, which is extremely important for the functioning of muscles and nerve cells. It is not surprising therefore, that today we perceive tasteless food without salt that are healthy.
And you, how do you react to the food unhealthy? Have you managed to aficionarte to the healthy? Share your experiences in the comments.
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