Continually eat one oatmeal and vegetables do not want. I want a large piece of smoked chicken or cake, well, or a bar with ruts. 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 receptors negatively. 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, which were bitter, and as a rule, they turned out to be poisonous. The same applies to sour taste - his aversion can save a person of disagreement from eating overdue food.
The fundamentals of gustatory perception have been laid since childhood. Most often our body hints at us when it lacks something, through our taste buds. For example, salty taste is inherent in sodium chloride or common salt. Sodium takes part in the mineral metabolism, in the 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 sweet tooth that we often suffer from excess weight.
The receptor slave
All people in different ways can perceive the same product. Why is that? Everything depends on many factors. It should be borne in mind that from oprirodi people have a different 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 as compared to 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 then freshly and very appetizing, your body will still signal you about what happened once.
Originally from childhood
The main taste perception is laid in our 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 the chances are great that the child will adore these products. Sympathy and attachment to the products also depends largely on how and how they fed us in childhood. For example, if a child is constantly stuffed in a childhood and said that it is useful, then there is a high probability that, by becoming an adult, he will not like soup.
With sweets it's 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, so becoming adults we find consolation in them. That's why on time diets people so often break down on the sweet, which for a time, a higher mood.
Listen to your heart
If you really really wanted any product, then it's possible 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 a 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.
An aversion to some products can signal 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 which is necessary for splitting dairy products is not developed.
If you do not like broccoli, then perhaps you are among the people who respond specifically to the glucosinolates that are contained in this meal. American scientists have found that in some people, taste receptors determine the products in which there are glucosinolates, as bitter and unfit for food. In addition, this substance interferes with the absorption of iodine. There are speculations that absolutely people who live in a locality where there is an iodine deficiency absolutely do not like carbon.
Choose and get used to
Of course, if you decide to go on a diet, you need to stick to it. 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 hold onto 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 will suit you better. 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 stress them. Your mood should not depend on the level of sugar in your blood. Sweets can be replaced with dried fruits, honey or cereal bread.
If you are tormented by strange taste preferences, then it is probably worthwhile to see a doctor. Make assays for trace elements and aminoxylotens. Most likely, you have a vitamin and mineral complex.
Tell the fat - no!
It turns out that we have another receptor that responds 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 therefore 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 this. Perhaps your body is trying to point out the lack of important elements for it. But remember - in everything should be a measure!