Chapter
The Science of How Our Taste Buds Categorize Food
1:37:26 - 1:43:48 (06:22)
Food companies are experts in figuring out what drives the dopamine system, making people crave more certain foods because they contain ingredients that make you want more of them, even when the food is not sweet. Researchers at Columbia University have done experiments that show the system responsible for sending signals to our mind that we want more is quite powerful and can overpower our taste buds leading us to eat more of it if we are not careful.
Clips
The combination of taste, texture, and smell in processed foods can activate the dopamine system and make us crave more, even when we're not hungry.
1:37:26 - 1:39:17 (01:51)
Summary
The combination of taste, texture, and smell in processed foods can activate the dopamine system and make us crave more, even when we're not hungry.
ChapterThe Science of How Our Taste Buds Categorize Food
EpisodeHow Smell, Taste & Pheromone-Like Chemicals Control You
PodcastHuberman Lab
Charles Zucker's lab at Columbia University genetically engineered mice to replace sweet receptors with bitter receptors and vice versa, resulting in mice liking or avoiding sugar water depending on the genetic modification.
1:39:17 - 1:41:23 (02:06)
Summary
Charles Zucker's lab at Columbia University genetically engineered mice to replace sweet receptors with bitter receptors and vice versa, resulting in mice liking or avoiding sugar water depending on the genetic modification.
ChapterThe Science of How Our Taste Buds Categorize Food
EpisodeHow Smell, Taste & Pheromone-Like Chemicals Control You
PodcastHuberman Lab
The Coolidge effect shows that rodents regain their ability to mate when presented with a new partner, while the miracle fruit experiment can reveal how much sweetness is present in non-sweet foods.
1:41:23 - 1:43:48 (02:25)
Summary
The Coolidge effect shows that rodents regain their ability to mate when presented with a new partner, while the miracle fruit experiment can reveal how much sweetness is present in non-sweet foods.