How the palate contributes to weight gain
We are eating a lot, each again, and with great difficulty in stopping. We began to eat and only stopped when we saw the end, in a short time we realized that we devoured everything. Anxiety, stress, compulsion, what's going on? Anxiety disorders and even eating disorders may justify this behavior, but most of the time it is just the taste buds to pass us through.
Several physiological mechanisms are associated with food consumption control. Hormone regulators are involved in signaling hunger and satiety and tend to keep the energy balance neutral by stimulating or inhibiting the appetite according to the need of the human body. It excels at hormonal control, the reward mechanism. This mechanism leads us to food guided by pleasure, memory and learning, and counts on the fundamental help of our senses.
Vision, hearing, aroma together with the palate lead us in search of food. Our language has specific receptors identified for five flavors: sweet, bitter, salty, sour and umami. The predilection for sweet is innate, we were born already liking this flavor. We are able to perceive the protein from umami receptors, there is a pleasant and mild sensation in response to consumption of sources of amino acids, which are protein derivatives, especially to the taste of glutamate. We learn to like the salty and the bigger the amount of salt, the greater the consumption. We moved away from sour and bitter because they are related to foods of potential health risk, such as poison and spoiled foods.
As for fat, a specific receptor for its taste has not yet been identified, but the fat composition of foods seems to affect the consumption through its appearance, texture and possibly its aroma. The combination of this pleasant texture of fat with sugar or salt gave us irresistible food and certainly is part of our daily consumption solely for pleasure and not for nutritional necessity.
The food industry has been able to use all this knowledge in the service of consumption. Combined flavors, salt and glutamate; sugar and fat; salt, fat and glutamate. These associations increase our pleasure responses and may justify our inability to stop drinking, even though we are already satisfied. Few people are able to stop spontaneously eating high-salt foods, such as packet chips or tempered popcorn, just as it is almost unlikely to abandon a half-bar of chocolate.
This lack of control is not associated with compulsion. Salt is on the tongue stimulating the center of the taste receptors. Just as the sugar and texture of chocolate conferred by fat permeate the whole mouth and make us want more. Our food learning history, coupled with the intense pleasure response fostered by the palate, dominates our consumption at these times.
This reward system can be modulated throughout life and initiatives of habit change and food re-education help us control this unbridled consumption. Our senses can adapt and after a short time without receiving intense stimuli, they reject too much salt or too much sugar. There is neutrality in the palate when we start to eat foods as soft as fruits. We do not stop receiving signals of pleasure, we only modify the stimulating source and we have control over our choices again. This is a not very quiet path, but it is a safe route that goes against health and long life!
Professor Barbara Regina de Oliveira, 31 years old , spent much of his life in a constant struggle with the balance, something that caused him suffering. "Maybe someone who has never been obese does not know how sad it is to suffer a lifetime because of their weight, what it is like to be humiliated as a child with bad nicknames and be rejected as a teenager.
The recipe for the cheese bread cake fit is a spectacle! Michelle Rodrigues adapted to the fit version and it was amazing! Ingredients 3 eggs 1 cup of milk of your choice ½ cup of olive oil 150g of grated parmesan cheese 3 cups of sweet sprinkles Salt to taste 1 Cs of baking powder 1 cup of light curd Preparation 1.