/ / Tastes differ! Physiology of taste

Tastes differ! Physiology of taste


Always eat one oatmeal and vegetablesWant. A large piece of smoked chicken or cake, well, or a bar with ripe roots. And how not to succumb to such a temptation, when in every store before the eyes of such products simply shaft?

Physiology of taste

Our taste is a delicate matter. Initially, it was needed in order to assess the quality of food and to push a person to eat what the organization needs. Our taste sensations are divided into several groups: sour, sweet, bitter, salty, tart and so on.

The bitterness of products is perceived by human beingsReceptors is negative. And not for nothing. After all, this reaction saves us from many problems. This is inherent in the process of evolution. Previously, people were trying to find a new food, so they could eat unfamiliar plants, berries, herbs. There were terasthenia that bitter, and as a rule, they turned out to be poisonous. The same concerns also sour taste - his aversion can save a person of frustration from eating overdue food.

The fundamentals of taste perception are laid withMost of our body hints at us, when something is missing for him, through the chewing-on receptors. For example, salty taste is inherent in sodium chloride or common salt. Sodium takes part in mineral metabolism, in carrying out of nervous impulses and maintenance of osmotic pressure, which means that it is necessary for our organism. At its or his shortage us can pull on salty little.

Sweet taste does not carry any prudent functions. He is just pleasant to us - and that's the problem. It is because of the sweetmeat that we often suffer from excess weight.

The receptor slave

All people can perceive different things in the same wayCheloproduct. Why is that? It all depends on many factors. It should be borne in mind that from the nature of people have an unequal number of taste buds. Therefore, the more they are, the more receptive the person to food and the more diverse the tastes of the product for him. Tea tasters or wines, for example, have more such receptors twice than ordinary people. Also, a significant role is played by the factor that the perception of products depends on personal experience. If you once poisoned the medicine, then it is unlikely that you will want to eat them in the future. Even if they are freshly fresh and very appetizing, your body will still signal you about what happened once.

Originally from childhood

The basic taste perception is laid with usStill vrannem childhood. In some people, the love of some products is formed in the womb of the mother. If the mother loved to eat apples, curry or itorts during pregnancy, then chances are very great that the child will adore these products. Sympathy and attachment to products also depend largely on how and how they fed us in childhood. For example, if a child is constantly stuffed in a child's soup and said that it is useful, then there is a high probability that, by becoming an adult, he will not like soup.

With sweets, everything is different. For some reason, no matter how much we vbedet eat sweet, none of us had an aversion to them. Maybe because we were fed sweets only when we did something good. Sweets in childhood we were given in a limited number, therefore becoming adults we find consolation in them. That's why on time diets people so often break down on the sweet, which for a while the heightens the mood.

Listen to your heart

If you very much wanted anyProduct, then maybe your body is trying to hint you about its needs. As we already know, craving for salt is most often due to a sneeze of sodium in the body. If you suddenly want a black bread, then you probably do not have enough vitamins of group B. The need for meat indicates the lack of iron in the body, if pulled on a salad of sea kale - it's time to replenish the reserves of iodine. In magnesium and potassium, this is, by the way, those substances that stimulate the development of endorphins - hormones of happiness.

Aversion to some products canSignal that the body does not need the substances contained in them, or it does not cope with their processing. A very vivid example is dislike for milk. Even not looking that it contains many useful substances (protein, calcium, vitamins), some people can not stand it. And all because in their body lactose is not developed, which is necessary for the splitting of dairy products.

If you do not like broccoli, then maybe you are fromNumber of people who specifically respond to glucosinolates, which are contained in this. American scientists have found out that in some people, taste receptors determine products in which there are glucosinolates, as bitter and unfit for food. In addition, this substance interferes with the absorption of iodine. There are assumptions that carbonics absolutely do not like those people who live in the area where there is a lack of iodine.

Choose and get used to

Of course, if you decide to go on a diet, you needHer hold on. But do not exhaust yourself with those diets that are causing vasop prevention. Always listen to your body. After all, he advises you badly. If the diet suits you, then you can easily survive on it, if the diet is not for you, then the body will resist and everything will become more complicated.

Do not like milk? Find an alternative. Replace it with naiogurt, kefir or cottage cheese, or maybe cheese is more suitable for you. Hate vegetables? Try different sorts and ways of cooking them. If you crave crazy, then do not torture yourself and allow yourself to eat one cake. The weight of it will not increase, and it will become easier for you. But do not reward yourself with sweets, do not overeat them with stress. Your mood should not depend on the level of sugar in your blood. Sweets can be replaced with dried fruits, honey or grain loaves.

If you are tortured by strange taste preferences, then it is probably worthwhile to see a doctor. Make assays for microelements and aminoxylotens. Most likely, you have a vitamin and mineral complex.

Tell the fat - no!

It turns out that we have one more receptor,Which is responsive to the susceptibility of fatty taste. This receptor was discovered by scientists from the French University of Burgundy. There is a version that it is because of these receptors that some people do not like fried foods. It is assumed that previously these receptors prompted a person in conditions of an inadequate meal to eat fatty foods that contain many calories. But now there is no shortage of food, and hence, these receptors do not need us. In addition, they only interfere with the process of our weight loss. Therefore, scientists began to think about how to disconnect them.


So, dear girls, everyone has different tastes. If you really want something, do not deny yourself that. Perhaps your body is trying to point out the lack of important elements for it. But remember - in everything should be a measure!

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