promiscuity and nom (as in "nom nom nom") put together."Nomiscuous" can also be used.Loves food, loves eating;therefore, he or she eats. Loves cooking/baking and eats a lot.If you are on this website, this is you!
Food Lover Spectrum/Chart
High-calorie hottie
Some people love "low-calorie" foods and some people love high caloric and highly fatty foods and some don't care. Like some people love vanilla sex, and some people are into kink. Some people love guys and some people love women and some, don't care
Some people love "low-calorie" foods and some people love high caloric and highly fatty foods and some don't care. Like some people love vanilla sex, and some people are into kink. Some people love guys and some people love women and some, don't care
Fried Foods
Fatty foods
- Understanding Cravings: Why People Crave Fatty Foods @ Fit Day - "Many people crave fatty foods because they taste good and have a pleasing texture and aroma. Your body is evolutionarily hardwired to prefer fatty, high calorie foods, because they'll give you more energy for a longer period of time. Butter, oil, lard and margarine are frequently used to add flavor to a variety of foods, like popcorn and salads."
- Why Humans Crave Fat It is an indisputable fact that humans crave fat. - I'm vegan,so i don't agree with all of this. However, we do crave fatty foods just like meat eaters. You can be healthy and eat fatty foods, just choose organic and make it at home.
- @ARL - :Here are some suggestions for fat cravings:Eat some good quality fats and oils regularly. This will provide the body with needed nutrients and may reduce cravings for these essential nutrients. Don't be afraid of fats and oils.If one is a fast oxidizer, fat craving is normal. Some fat or oils are needed daily as part of an entire program to help balance body chemistry.If one craves fats to give flavor and aroma to food, it may be possible to add to food other condiments that would provide the flavor or aroma that one desires.Slow oxidizers with dairy craving may need supplements of calcium and magnesium, more protein and other foods and nutrients to help balance their body chemistry."
Gourmand
- Gourmand @ Wikipedia - A gourmand is a person who takes great pleasure and interest in consuming good food and drink. A gourmand has also been defined as a person who is "a glutton for food and drink" a person who eats and drinks excessively.
- gour·mand ˌɡo͝orˈmänd/ noun : gourmand; plural noun: gourmands 1. a person who enjoys eating and often eats too much 2. Connoisseur of good food.
foodophile
- foodophile - "(noun) : a person who has a great fondness for food : an ardent food lover" - Urban Dictionary
Low-calorie lover
*This is not talking about dieters. For example, I prefer banana ice cream over dairy or non-dairy ice cream just because I really do love it, not because it tastes yummy and i am trying to lose weight, or because it is a good low-calorie version of ice cream.These people actually LOVE these flavors and dishes. They are not forcing themselves to want to eat it while they look at their friend eating deep fried chicken and wishing they were eating it. They really do not have any desire to eat deep fried twinkies or anything else like that.
Not really into fried foods.
Not really into fatty foods
*This is not talking about dieters. For example, I prefer banana ice cream over dairy or non-dairy ice cream just because I really do love it, not because it tastes yummy and i am trying to lose weight, or because it is a good low-calorie version of ice cream.These people actually LOVE these flavors and dishes. They are not forcing themselves to want to eat it while they look at their friend eating deep fried chicken and wishing they were eating it. They really do not have any desire to eat deep fried twinkies or anything else like that.
Not really into fried foods.
Not really into fatty foods
- Maybe you are an empath and you can feel the hunger of the pregnant ladies, people who love to eat more than you, etc. who are around you?
Deserts / sweets
Would rather have fruits than ice cream. Fruit based deserts. Ex. Fruitarians or the raw food diet version of doughnuts and cake and frosting.
Umami
into mushrooms and soy sauce rather than burgers and pizza. Carrot hot dog, cauli flouwe BBQ "wingz",etc.
Taste
About Taste
The sweet doughnuts and cupcakes on your tongue ignite happiness and comfort. Enjoy healthier salt substitutes, substituting meat as much as possible (lentil tacos are amazing!), and using natural sweeteners instead of refined sugar (coconut sugar is yummy)
- Some people enjoy Salty.Sweet:.Umami.Sour:Bitter. I like to compare it to our sexual orientation . Some people like men some like women, some like the same gender,(homosexual) some like the opposite gender(homosexual),some like both (bisexual) some don't care about gender at all.(pansexual)
- Plus, why do plants like the sugar cane, maple trees, etc.exist if we are not supposed to eat for taste.:P
- If food is only for survival, why do we have the tastebuds (salty,sour,sweet,bitter, umami) we do?Of course it is to tell if food has gone expired, so what is sweet for? Wouldn't we be able to tell if food has gone bad other ways? :D
- What Influences Taste Buds, Food Cravings, and Food Preferences @ Shape Magazine - "“Each taste bud has a receptor and is connected to sensory neurons that relay information about a particular basic taste to the brain,” says Joseph Pinzone, M.D., an endocrinologist and professor at the David Geffen School of Medicine at UCLA. And while everyone’s taste buds are similar, they are not the same.Studies show that our ability to taste begins in the womb. Amniotic fluids transfer flavors to the fetus, which eventually will begin to swallow different tastes at different rates. These first exposures stick with you after birth. [Tweet this fact!] “Some people are born with very sensitive taste buds for sweet, while others are born with those very sensitive salty, sour, or bitter,” Pinzone says."
- Taste: Surprising Stories and Science about Why Food Tastes Good by Barb Stuckey - "Through fascinating stories, you’ll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You’ll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique “taster type” and to learn why you react instinctively to certain foods. You’ll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Taste—a calorie-free way to get more pleasure from every bite."
- Neurogastronomy: How the Brain Creates Flavor and Why It Matters: by Gordon M. Shepherd: - "Leading neuroscientist Gordon M. Shepherd embarks on a paradigm-shifting trip through the "human brain flavor system," laying the foundations for a new scientific field: neurogastronomy. Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed. *Fat shames and talks of "obesity" but educational as far as why we like food.
- Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good by Barb Stuckey
- TASTY: The Art and Science of What We Eat - Home
- Genetics determines how we taste - "Women tend to be supertasters or nontasters, while men tend to be regular tasters. Research shows correlations( not cause and effect) between the type of taster you are and your body weight. Supertasters tend to be thin and nontasters tend to be heavier. Possibily because of the intesity of flavors supertasters tend to eat less foods. Nontasters, on the other hand, may eat more while searching for a fuller flavor."
- Sweet, Sour, Salty, Bitter ... and Umami @ NPR
- The Six Tastes of Food: Sweet, Sour, Salty, Bitter, Pungent, Astringent
- Neurogastronomy 101: The Science of Taste Perception - Eater - "This new science, called neurogastronomy, merges the science and culinary worlds by studying the human brain and the behavior that influences how we experience eating and drinking. First conceived in 2006, the field has now evolved into its own area of learning that delves into the molecular biology of the olfactory receptors, the biochemistry of food preparation, and odor images and the brain flavor system. Essentially, neurogastronomy shakes up how we look at food and taste: Instead of investigating how researchers can alter the taste of food by re-engineering what we eat, this science concentrates on how we can re-wire the brain to perceive food differently. Translation: it's not about genetically modifying carrots to taste better; instead, it is about making our brains think carrots are delicious. But even that aforementioned instance is just one component in the broad and diverse academic specialty."
- Neurogastronomy > Shepherd Lab | Neurobiology | Yale School of Medicine - "
- Can Heston Blumenthal Transform How You Eat? | New Republic - "Our preferences for salt, sugar, and fat evolved within the context of our species’ historical nutritional scarcity. These basic tastes are theechoes of prehistoric signals that saw humanity through epochs of less abundant food sources. They made sense when we were hunter-gatherers eating only what we could kill; less so, when navigating the line at the local Subway. Indeed, our basic physiological response to taste is largely innate. Give an infant something sweet and she will lick it up. If it’s bitter, she will spit it out. (Bitterness signals potential poison.) We learn to like certain complex tastes over time, but our cravings for sweetness and fattiness remain constant. And so, we continue to consume and store reserves for a hard winter that, today, never comes. Ivan de Araujo, a neuroscientist at Yale Medical School who studies energy and reward in the brain, calls this the great conundrum of humans and food. “Why do we tend to violate homeostasis and equilibrium and eat more food than we need physiologically?” he asked me recently. “Why is there a bias in getting more energy than you’re going to expend?” The genetics of weight gain, psychological traits, and sensory perception of food are informed by these questions. When we attempt to address problems of global nutrition, we fight an uphill battle against the energy-craving and storing machine that is the human body."
Salty:
Enhances all the delicious flavors we love.
- WHY SALT ENHANCES FLAVOR @ Today I found Out - " Particularly, adding salt to foods helps certain molecules in those foods more easily release into the air, thus helping the aroma of the food, which is important in our perception of taste.Salt also has been shown to help suppress the bitter taste. So adding a bit of salt won’t just increase your salty taste perception, but will also decrease your bitter taste perception in any given food (which is why it is often sprinkled on grape fruit, for instance, before eating)."
Sweet:Deserts - cakes, cookies,cupcakes, candy bars
- Study reveals why some of us have a sweet tooth and others don't by Ree Hines @ Today - ""Just as people born with a poor sense of hearing may need to turn up the volume to hear the radio, people born with weak sweet taste may need an extra teaspoon of sugar in their coffee to get the same sweet punch.""
- Why Some Have a Sweet Tooth and Others Don’t by Cassie Shortsleeve @ Yahoo -"The human sweet receptor contains a protein called T1R3 — and there are genetic variants that predict how well you perceive sweetness and much you like it, she explains. “People with a particular variant of this receptor seem to like very concentrated sucrose (table sugar) solutions more than people without the genetic variant.”"
- Distinct Contributions of T1R2 and T1R3 Taste Receptor Subunits to the Detection of Sweet Stimuli @ Current Biology
- "Taste receptor type 1 member 3 is a protein that in humans is encoded by the TAS1R3 gene.[1][2] The TAS1R3 gene encodes the human homolog of mouse Sac taste receptor, a major determinant of differences between sweet-sensitive and -insensitive mouse strains in their responsiveness to sucrose, saccharin, and other sweeteners." - Wikipedia
- @GeneCards
- Interactions between the human sweet-sensing T1R2–T1R3 receptor and sweeteners detected by saturation transfer difference NMR spectroscopy by Fariba M. Assadi-Portera,etc. @ Science Direct
- The T1R2/T1R3 sweet receptor and TRPM5 ion channel taste targets with therapeutic potential.@ NCBI
Umami:Steaks, tomato sauce, pizza, burgers (faux and non-human animal) , glutamate filled foods
Savory, hearty taste of umami brings us back home to dinner with family and makes us feel warm and fuzzy inside.
- "Secret Sauce:Umami is what makes savory foods so delicious. By John McQuaid @ Slate - "Glutamates themselves play important roles in human biology. Breast milk is full of them, perhaps to provide a flavor boost to encourage suckling. They make it possible for the neurons in our brains to fire. They aid the digestive process, and the small intestine is lined with umami receptors. But the body manufactures plenty of glutamates itself. Umami is, if anything, a fringe benefit of civilization. Cooking, curing, and fermentation all unleash waves of umami—supercharging many other flavors in the bargain. There’s far more umami in our diets than in those of early humans, or even diets just prior to the birth of civilization, which is when people began making fermented foods in a systematic way. This was fantastic for early connoisseurs: These new foods were, as a whole, many times better-tasting than stuff their immediate hunter-gatherer predecessors could whip up. Now, 12,000 years later, we’ve entered a new and still richer stage of umami immersion."
- The Discovery of Umami by Bernd Lindemann, Yoko Ogiwara ,Yuzo Ninomiya @ Chemse
- 13 Foods With Natural Umami @ RD - Note: make your own cashew parm. cheese to minimize saturated fat intake.
- "The amino acid glutamate could well be called "nature's flavor enhancer" because it conveys the umami taste in foods. Glutamate is also well known among food and nutrition professionals as one of the most common "building blocks" of protein. As such, it's no surprise that most foods contain some amount of glutamate. Protein foods, such as meat, fish, cheese, milk and some vegetables are especially good sources of glutamate. Not coincidentally, these foods also have a lot of umami taste." - Umami: The 5th Taste @ MSG info
- Umami: why the fifth taste is so important @ The Guardian - "The strong savoury flavour that makes everything from spag bol to Marmite so hard to resist may serve a vital evolutionary purpose. We could even use it to fight malnutrition. Pass the parmesan"
- "Umami (/uˈmɑːmi/), a savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness).A loanword from the Japanese (うま味?), umami can be translated as "pleasant savory taste".[4] This particular writing was chosen by Japanese chemist Kikunae Ikeda from umai (うまい) "delicious" and mi (味) "taste". The kanji 旨味, also read "umami", are used for a more general sense of a food as delicious.People taste umami through receptors specific to glutamate. Glutamate is widely present in savory foods, such as meat broths and fermented products, and commonly added to some foods in the form of monosodium glutamate (MSG).[5] Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste" - Wikipedia
- It’s the Umami, Stupid. Why the Truth About MSG is So Easy to Swallow | Arts & Culture @ Smithsonian - "In 1909, Ikeda began mass-producing Ajinomoto (meaning “essence of taste”), an additive that came out of his creation of the first method of industrially producing glutamate by way of fermented vegetable proteins. The resulting sodium salt form of glutamic acid (the acid with just a single sodium molecule) became famous for its ability to imbue a meaty flavor into dishes, or just naturally enhance the flavor of food. It was touted as a nutritional wonder, helping bland but nutritious food become delicious. A growing number of Japanese housewives used the product, and by the 1930s, recipes included Ajinomoto use in their directions. The sodium salt of glutamic acid remains prevalent today–anyone who has eaten KFC or Doritos has ingested it; it’s just known by a different name: monosodium glutamate, or MSG."
Sour
Makes us laugh because of the face we make and the adrenaline rush it gives us when we take the "how long can I hold this in my mouth" challenge.
Bitter
Supertaster / medium taster / non-taster
Gustatory sensation
- The sensation that results when taste buds in the tongue and throat convey information about the chemical composition of a soluble stimulus; "the candy left him with a bad taste"; "the melon had a delicious taste"- Free dictionary
- aesthesis, esthesis, sensation, sense datum, sense experience, sense impression - an unelaborated elementary awareness of stimulation; "a sensation of touch"
sapidity, savor, savour, smack, flavor, flavour, nip, relish, tang - the taste experience when a savoury condiment is taken into the mouth
sugariness, sweetness, sweet - the taste experience when sugar dissolves in the mouth
sourness, tartness, sour - the taste experience when vinegar or lemon juice is taken into the mouth
bitter, bitterness - the taste experience when quinine or coffee is taken into the mouth
salinity, saltiness, salt - the taste experience when common salt is taken into the mouth
astringence, astringency - a sharp astringent taste; the taste experience when a substance causes the mouth to pucker
finish - (wine tasting) the taste of a wine on the back of the tongue (as it is swallowed); "the wine has a nutty flavor and a pleasant finish"
flatness - a deficiency in flavor; "it needed lemon juice to sharpen the flatness of the dried lentils"
mellowness - a taste (especially of fruit) that is ripe and of full flavor - "The gustatory system creates the human sense of taste, allowing us to perceive different flavors from substances that we consume as food and drink. Gustation, along with olfaction (the sense of smell), is classified as chemoreception because it functions by reacting with molecular chemical compounds in a given substance. pecialized cells in the gustatory system that are located on the tongue are called taste buds, and they sense tastants (taste molecules). The taste buds send the information from the tastants to the brain, where a molecule is processed as a certain taste. There are five main tastes: bitter, salty, sweet, sour, and umami (savory). All the varieties of flavor we experience are a combination of some or all of these tastes." - The gustatory system, including the mouth, tongue, and taste buds, allows us to transduce chemical molecules into specific taste sensations.
Supertaster / Medium-taster/ Non-taster
- Life's Extremes: Supertaster vs. Nontaster by Adam Hadhazy
- Supertaster, Medium-taster, Non-taster: Which are you? by John H. Cox - Enjoy healthier salt substitutes, substituting meat as much as possible (lentil tacos are amazing!), and using natural sweeteners instead of refined sugar (coconut sugar is yummy)
Tastebud & scent sensitivity
Sensitivity to taste & smell
- What Influences Taste Buds, Food Cravings, and Food Preferences @ Shape Magazine - "Genes that code your taste and smell receptors all play a role in how sensitive you are to a taste. The higher your sensitivity, the more likely you are to turn your nose up at that flavor. Same goes for textures. “Any sensation such as crunchy or smooth is perceived by pressure receptors in the tongue and lining of the mouth that connect to sensory neurons that send ‘like’ or ‘dislike’ messages to the brain,” Pinzone says. The more receptors you have that fancy crunchy foods, the more you’ll gravitate toward things like nuts, crusty bread, and ice cubes.""
Touch
both on fingertips and skin and on the tongue.
both on fingertips and skin and on the tongue.
- Tactile Sensation :- the sensation produced by pressure receptors in the skin; "she likes the touch of silk on her skin"; "the surface had a greasy feeling" - Free Dictionary
- "the sensation produced through the action of mechanical stimuli on the surface of the skin. Tactile sensation, a form of the sense of touch, varies according to the type of stimulus: touch, pressure, or vibration.Tactile stimuli are perceived by free nerve endings and by nerve plexuses around the hair follicles, as well as by Pacini’s, Meissner’s, and Merkel’s corpuscles. Several Merkel’s or Meissner’s corpuscles may be innervated by the same nerve fiber, constituting a unique tactile formation. Such encapsulated receptors as Pacini’s and Meissner’s corpuscles determine the threshold of tactile sensation; these receptors become stimulated by touch and vibration, and adapt rapidly. The sensation of pressure is produced by the stimulation of such slowly adapting receptors as free nerve endings.In comparison with other skin sensations, tactile sensation decreases rapidly with prolonged stimulation, since, on the whole, the processes of adaptation in the tactile receptors are very rapid. The most highly differentiated tactile sensations are produced by stimulating the lips, the tip of the tongue, and the tips of the fingers, areas richly supplied with a variety of mechanical receptors. The cortical part of the tactile analyzer is represented in the postcentral and precentral gyri" - Free Dictionary
Sight
Nothing excites a person more when he or she sees a delicious meal in front of him or her.A person's pupils dliate just like when we see someone we love.Our heartbeat races just like when we are having sexual intercourse.
Nothing excites a person more when he or she sees a delicious meal in front of him or her.A person's pupils dliate just like when we see someone we love.Our heartbeat races just like when we are having sexual intercourse.
- Eye-Opener: Why Do Pupils Dilate in Response to Emotional States?
- Your pupils dilate when you look someone attractive and does the same when you hate someone. -"The pupils will also dilate when you see something visually pleasing like a scenic nature, good food, cute animals."
- How you can tell we all love chocolate: Sweet treat releases 'feel-good' chemical causing pupils to dilate - "Chocolate causes brain to release dopamine, the pleasure chemical The release causes pupils to dilate - associated with feelings of love and lust"
- "'On the biological front, food is used to alleviate hunger, so it is a basic need and leads to a physiological reward and positive feelings,' says Dr. Carol Landau, clinical professor of psychiatry and human behavior and medicine at Alpert Medical School, Brown University, in Providence, Rhode Island" Schwartz, C. (n.d.). Good mood food The new twist on emotional eating [Abstract]. Retrieved May 5, 2016, from http://getsh101.com/m/0915A/04/pmsa.html. "Messing with food messes with feels."
- Bigger people may have stronger sensations on tongue than thinner people.(supertasters)
- Similar to how sex feels good so we want to have sex so we reproduce as a species, food is yummy;therefore, we eat it. Food is supposed to be yummy, good and enjoyable not just nutritious.It is essential for food to be embraced, loved and eaten without fear/ Diting is harmful to us as a species as it "condemns" the very way we survived (to see food as more than just a "need" but something that is enjoyable and yummy.) as a species.
Ego depletion AKA The Chocolate-and-Radish Experiment
- Dan Ariely
- Ego depletion, an influential theory in psychology, may have just been debunked.
- Ego Depletion – You Are Not So Smart
- Ego Depletion, Motivation and Attention: A New Model of Self-Control | Big Think
- Ego Depletion - PsychWiki - A Collaborative Psychology Wiki - "Generally, Baumeister’s experiments showed that an act of volition, whether a choice or an effort of self-control, can cause a decrease in some sort of resource that is required for further acts of volition. Whatever this resource is, it is clear that it is both very important and very limited. It is apparent that depletion of this resource can affect decision-making and cognitive ability, which thereby can affect the way in which human beings conduct their lives. While there is currently no way of quantitatively measuring the internal resource that is used in decision making and self-regulation, the results of these experiments provide strong evidence for the hypothesis of ego depletion. Ultimately, ego depletion is consistent with the understanding of automatic and controlled processing. Controlled processing depletes the limited resource. As a result, perhaps the vast amount of automatic processing that occurs in the brain has evolved to help conserve this resource. It may be assumed that this resource can be replenished, but the means by which this occurs or factors that would positively or negatively affect replenishment cannot currently be determined."
- Ego depletion - Wikipedia, the free encyclopedia
smörgåsbord effect
- Smorgasbord | Definition of Smorgasbord by Merriam-Webster
- Jim Calloway brings us The Smorgasbord Effect | Amazing Firms, Amazing Practices
- What Happens When We Stuff Ourselves At Holiday Time? | Popular Science
- Why can we eat so much Halloween candy?
- The Smörgåsbord Effect And Whatnot | Blisstree
- Columbia University Press » Blog Archive » The Science Behind Thanksgiving and Overeating
Taste Aversion
DRIFY-GENE HYPOTHESIS
- "It is argued instead that the modern distribution of the obese phenotype likely comes about because of genetic drift in the genes encoding the regulation system controlling an upper limit on our body fatness. Hence the name “drifty” genes, to contrast the positively selected “thrifty genes”. Such drift may have started because around 2 million years ago when ancestral humans effectively removed the risk of predation, which was probably a key factor maintaining the upper boundary of the regulation system." - Wikipedia
Thrifty Gene/ famine gene/ satiated gene hypothesis
- "Because there were often periods with little to eat, it was important that the human body to be able to store what was consumed during the periods of plenty. Those whose bodies adapted by learning to store fat effectively survived and reproduced, passing that ability on to their descendants; the others died out." This is called the "thrifty gene." - "a generic predisposition to hoard fat in preparation for the next famine. Pg 24. Big Fat Lies by Dr. Glenn A Gaesser
Hedonic hunger /hyperphagia
(lots of fat-shaming and talk of weight loss. trigger.posting only the nice,informational parts of the article)
- Why ARE crisps and chocolate so addictive? Scientists claim to have cracked the mystery | Daily Mail Online
- Hedonic Hyperphagia | Adventist Health Ministries
- Study Sheds Light on Hedonic Hunger
- Chronic Hedonic Hyperphagia Causes Eating for Pleasure – AARP
- ‘Revealing the scientific secrets of why people can’t stop after eating one potato chip - American Chemical Society
- Pleasure-driven overeating (hedonic hyperphagia) : Biological Sciences • Rational Skepticism Forum
- hyperphagia - definition and meaning
- Translational Neuroscience Approaches to Hyperphagia
- ""follow your bliss"" - Joseph Campbell. I know this is not what he meant, but I love this quote.
- "If you’ve ever found yourself craving a slab of chocolate, not because you’re hungry, but because you want it – it could be your body giving into its inner ‘hedonic hunger’ (and the real reason why you can’t resist that second slice of cake).Italian scientists from the University of Naples discovered that when food is eaten for pleasure rather than hunger, the ‘reward’ chemicals in the brain are activated, making the body desire foods based on how they taste, rather than as an energy source....To demonstrate this, researchers enlisted the help of eight healthy participants and fed them their favourite food during what they called the ‘hedonic process’. They later asked participants to eat less palatable foods and examined the results.They discovered that the reward mechanisms in the body (a chemical called 2-AG and hormone called ghrelin) significantly increased during the hedonic eating process. " - Huffington Post (fat shames, and displays stereotypes of bigger people so I am not linking)
- Hedonic hunger or hedonic hyperphagia is "the drive to eat to obtain pleasure in the absence of an energy deficit." Particular foods may have a high "hedonic rating" or individuals may have increased susceptibility to environmental food cues. Weight loss programs may aim to control or to compensate for hedonic hunger. Therapeutic interventions may influence hedonic eating behavior." - Wikipedia
- Once those needs were met, satiation and satiety would signal that eating should end. However, hedonic hunger, that is, eating for pleasure rather than for energy needs,1 drives humans to eat for pleasure rather than because of a calorie deficit.Because today’s food environment is filled with highly palatable foods that trigger hedonic hunger, humans tend to override the body’s homeostatic systems for controlling food intake and to eat more calories than they require.Eating for Pleasure:Hedonic hunger incorporates motivational (reward), cognitive, and emotional influences on eating.2,3 Palatable foods, particularly those high in fat and/or sugar, are often eaten in response to hedonic hunger – they are desirable as much for pleasure and satisfaction as for calories. The feelings generated by such foods reinforce the desire to eat them frequently.Hedonic hunger and the resultant overeating have been compared to drug addiction. In response to hedonic hunger, an individual may feel a loss of control over starting and stopping eating, become overly focused on eating, and require increasing amounts of food to satisfy the urge to eat. Hedonic hunger, as well as eating and satiety, are thought to be influenced by dopamine, leptin, serotonin (5-HT), noradrenaline, opioids, gamma aminobutyric acid, and others.The Liking and Wanting of Hedonic Hunger: Liking and wanting are both generated by the body’s hedonic neural systems and mediated by hunger that arises from the need for calories. Liking refers to the pleasantness of a food. Individuals tend to like foods more when they’re hungry – caused by activation of certain neurotransmitters and hotspots in the brain – and like them less when they’re satiated. For example, the sweet taste of a food may become less pleasant with eating, even though the sweetness of the food has not changed.4 The drop in liking has been shown to be accompanied by reduced activation in the mid-anterior orbitofrontal cortex of the brain.5.Wanting is generated by reward mechanisms. Activation of reward centers in the brain in combination with the presence of food or food cues can increase “wanting” for a particular food even though the degree of “liking” has not changed. Reward cues stimulate dopamine response, as does food restriction, which influences degree wanting.Liking and wanting rarely turn off. They readily respond to food cues and other environmental factors that lead to eating in the absence of homeostatic hunger. This explains in part why individuals desire and eat dessert even though they are full after a meal. Questions remain whether increases in liking and wanting cause overeating and obesity, whether obesity causes abnormally strong liking and wanting, or whether liking and wanting do not influence body weight". - ironically, this is the ONLY source that DOESN'T fat-shame, but it goes to the Weight Watchers website.
- "An increasing proportion of human food consumption appears to be driven by pleasure, not just by the need for calories. In addition to its effects on body mass and health, the food environment in affluent societies may be creating an appetitive counterpart to the psychological effects of other hedonically-driven activities such as drug use and compulsive gambling. This phenomenon is referred to here as "hedonic hunger." Animal literature is reviewed indicating that brain-based homeostatic and hedonic eating motives overlap but are nonetheless dissociable. In humans there is evidence that obese individuals prefer and consume high palatability foods more than those of normal weight. Among normal weight individuals it has long been assumed that the appetitive anomalies associated with restrained eating are due to diet-induced challenges to the homeostatic system, but we review evidence suggesting that they more likely stem from hedonic hunger (i.e., eating less than wanted rather than less than needed). Finally, a recently-developed measure (the Power of Food Scale; PFS) of individual differences in appetitive responsiveness to rewarding properties of the food environment is described. "- Pubmed
Cyrenaics
Palatability
- "Palatability is the hedonic reward provided by foods or fluids that are agreeable to the "palate" in regard to the homeostatic satisfaction of nutritional, water, or energy needs. The palatability of a food or fluid, unlike its flavor or taste, varies with the state of an individual: it is lower after consumption and higher when deprived. Palatability of foods, however, can be learned. It has increasingly been appreciated that this can create a hedonic hunger that is independent of homeostatic needs." - Wikipedia
Some people have more or less of these which determines when we feel full and are not hungry anymore/ It may take someone less time to feel full and are less hungry than others which can contribute to being thinner. I like to compare this too testosterone and estrogen. Some have more of one or the other and it is okay :D.
- Like many other medical conditions, obesity is the result of an interplay between behavior, environment, and genetic factors. Studies have identified variants in several genes that may contribute to weight gain and body fat distribution; although, only in a few cases are genes the primary cause of obesity. Polymorphisms in various genes controlling appetite and metabolism predispose to obesity under certain dietary conditions. The percentage of obesity that can be attributed to genetics varies widely, depending on the population examined, from 6% to 85%.] As of 2006, more than 41 sites on the human genome have been linked to the development of obesity when a favorable environment is present. The involvement of genetic factors in the development of obesity is estimated to be 40–70%. Some of these obesogenic or leptogenic genes may influence obese individuals response to weight loss or weight management"- Genetics of Obesity @ Wikipedia
- The Science of Overeating @ Lucky Peach - "Between “full” and reflexive vomiting—the body’s final defensive strategy for overfullness—there is a lot of room for holiday overeating. It’s easy to ignore those early signals, convincing ourselves that we’ve still got room to try a few things we couldn’t fit on our plates the first time, and still more room for dessert. And, in fact, the abundance of choice presented by holiday feasts actually enhances our penchant for overeating.....At a fundamental level, our hunger instincts are controlled by the levels of fats and sugar in our bloodstream, and we eat in order to maintain these nutrients at a stable level. When our blood sugar begins to go down, we start to feel hungry, and hormones tell our brain that it’s time to eat again. But while we’re eating, both sensory pleasure and stomach stretching happen quickly. How we eat—and especially how we eat during the holidays—is influenced by forces beyond just our metabolism and our stomach capacity, namely our willpower and our senses."
- Satiation, Satiety and the Control of Food Intake: Theory and Practice by John E Blundel - Get a bit fat-shame-y, and talks of using this research to "help""cure" obesity, but it gives insight about the different genes that makes us all different.
- Why Do We Overeat? A Neurobiological Perspective - YouTube - I can't tell if he fat-shames, or just states facts. It seems he is just stating facts and I am overing overly sensitive to it. But, it does show unique thoughts and very interesting thoughts about why some people over eat.
- Hormones of the Gut Over two dozen hormones have been identified in various parts of the gastrointestinal system.
hyperthyroidism
- Hyperthyroidism: MedlinePlus Medical Encyclopedia
- Hyperthyroidism - Wikipedia, the free encyclopedia
- Hyperthyroidism-Topic Overview
- Hyperthyroidism Symptoms and Treatment
- Hyperthyroidism: MedlinePlus
- Hyperthyroidism: Causes, Symptoms, & Treatment
- Hyperthyroidism Overview - Overactive thyroid makes too much thyroid hormone
- Hyperthyroidism - Mayo Clinic
- Hyperthyroidism: Practice Essentials, Background, Pathophysiology
- Prevent and treat hyperthyroidism naturally - NaturalNews.com
- Natural Hyperthyroidism Treatment Methods | Natural Endocrine Solutions
- Coping with an Overactive Thyroid and Hyperthyroidism Symptoms
- Natural Remedies for Hyperthyroidism
- Hyperthyroidism Lifestyle and home remedies - Mayo Clinic
- 5 Ways To Treat Hyperthyroidism Naturally - DrAxe.com
- Home Remedies for Hyperthyroidism | Top 10 Home Remedies
- 5 Foods that May Help Ease Hyperthyroidism Symptoms
- Is there a natural cure for hyperthyroidism through nutrition
Hypothyroidism
- Hypothyroidism | National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)
- Healthy Living With Hypothyroidism | Everyday Health
- Hypothyroidism: Treatment Is Available for Thyroid Problems
- Hypothyroidism - Wikipedia, the free encyclopedia
- Hypothyroidism: MedlinePlus Medical Encyclopedia
- Hypothyroid Mom — Hypothyroidism, Thyroid Disease
- Hypothyroidism: Symptoms and Treatments of Hypothyroid Disease - Part 1: Introduction, Causes, and Symptoms of Hypothyroidism
- Overview - Hypothyroidism - Mayo Clinic
- What is hypothyroidism? What causes hypothyroidism? - Medical News Today
- Hypothyroidism | American Thyroid Association
- Hypothyroid Symptoms, Causes, and Treatments
- Treatment Protocols for Hypothyroid and Hyperthyroid Disease
- Balancing Your Thyroid Can Be A Key To Weight Loss | #MealsThatHeal
- How To Cure Hypothyroidism Naturally - The Health Wyze Report
- 8 Tips for Treating Thyroid Problems Naturally
- 11 Natural Cures For Thyroid Problems - YouTube
- Hypothyroidism Symptoms - Hypothyroidism Diet | Dr. Weil
- Alternative Hypothyroidism Treatment | Women to Women
- 13 Ways to Treat Hypothyroidism Naturally - mindbodygreen.com
- 8 Natural Hypothyroidism Treatments that Work - DrAxe.com
Ghrelin : the hunger hormone
- Hunger and Learning Potential | Ghrelin and the Brain PinoyFiesta - "- Your body doesn't care about if you eat too much, it does; however care if you eat too little."
- In the stomach, cells that secrete ghrelin include the P/D1 cells in the fundus or upper part of the stomach and in the pancreas, ghrelin secreting cells are called epsilon cells.Ghrelin is one of the main hormones to stimulate hunger. Ghrelin levels increase before meals and decrease after meals, a mechanism that has its roots in the hypothalamus." - News Medical
- "Ghrelin (pronounced "GREL-in"), the "hunger hormone", also known as lenomorelin (INN), is a peptide hormone produced by ghrelinergic cells in the gastrointestinal tract which functions as a neuropeptide in the central nervous system.Besides regulating appetite, ghrelin also plays a significant role in regulating the distribution and rate of use of energy.When the stomach is empty, ghrelin is secreted. When the stomach is stretched, secretion stops.a It acts on hypothalamic brain cells both to increase hunger, and to increase gastric acid secretion and gastrointestinal motility to prepare the body for food intake" - Wikipedia (fat-shaming , talk of weight loss warning/warning
Neuropeptide Y (NPY)
- "Neuropeptide Y (NPY) is a 36-amino acid neuropeptide that acts as a neurotransmitter in the brain and in the autonomic nervous system of humans; slight variations of the peptide are found in many other animals. In the autonomic system it is produced mainly by neurons of the sympathetic nervous system and serves as a strong vasoconstrictor and also causes growth of fat tissue. In the brain, it is produced in various locations including the hypothalamus, and is thought to have several functions, including: increasing food intake and storage of energy as fat, reducing anxiety and stress, reducing pain perception, affecting the circadian rhythm, reducing voluntary alcohol intake, lowering blood pressure, and controlling epileptic seizures" - Wikipedia (fat-shaming, talk of weight loss warning /trigger).Maybe that's why dieters have more stress and anxiety over food?
Leptin
- "Leptin (from Greek λεπτός leptos, "thin"), the "satiety hormone,"[a] is a hormone made by adipose cells that helps to regulate energy balance by inhibiting hunger. Leptin is opposed by the actions of the hormone ghrelin, the "hunger hormone". Both hormones act on receptors in the arcuate nucleus of the hypothalamus to regulate appetite to achieve energy homeostasis. In obesity, a decreased sensitivity to leptin occurs, resulting in an inability to detect satiety despite high energy stores.Although regulation of fat stores is deemed to be the primary function of leptin, it also plays a role in other physiological processes, as evidenced by its multiple sites of synthesis other than fat cells, and the multiple cell types beside hypothalamic cells that have leptin receptors. Many of these additional functions are yet to be defined" - Wikipedia (fat-shaming, weight loss talk trigger)
- Hunger and Learning Potential | Ghrelin and the Brain PinoyFiesta - "Your body doesn't care about if you eat too much, it does; however care if you eat too little."
Peptide YY (PYY)
- "Peptide YY (PYY) also known as peptide tyrosine tyrosine or pancreatic peptide YY3-36 is a peptide that in humans is encoded by the PYY gene.[1] Peptide YY is a short (36-amino acid) peptide released by cells in the ileum and colon in response to feeding.In the blood, gut, and other elements of periphery, PYY acts to reduce appetite;...Obese people secrete less PYY than non-obese people." - Wikipedia (weight loss talk, fat-shaming trigger)
- "The full name for peptide YY is pancreatic peptide YY. It is a hormone that is secreted from endocrine cells called L-cells in the small intestine. There are two major forms of the peptide; one is 36 amino acids long (PYY1-36) and the other lacks the first two amino acids (PYY3-36). It is secreted alongside the hormone glucagon-like peptide 1. Peptide YY is released after eating, circulates in the blood and works by binding to receptors in the brain. These receptors then cause a decreased appetite and make people feel full after eating. Peptide YY also acts in the stomach and intestine to slow down the movement of food through the digestive tract.....Peptide YY secretion is mainly stimulated by the presence of food in the digestive tract, particularly fat and protein. The amount of peptide YY that is released into the blood depends on the amount of calories eaten, with higher calorie foods causing more peptide YY release than lower calorie foods. Peptide YY secretion can also be stimulated by digestive juices (such as bile) and another gastrointestinal hormone calledcholecystokinin. The highest levels of peptide YY are found in the second hour after eating. Peptide YY levels then gradually decrease. Low levels of peptide YY are seen during long periods without eating, for example overnight....Low peptide YY concentrations are associated with an increase in appetite and food intake. Low peptide YY levels are seen in obesity and before the onset of type 2 diabetes and may contribute to weight gain [eating unhealthy contributes to diabetes, not obesity, as evident on the diabetes page]in these conditions. However, low peptide YY concentrations are very unlikely to be the main cause of obesity as the levels decrease after weight gain has started." - Your Hormones (talk of weight loss, and fat shaming trigger because you can't even learn about a hormone anymore without your body being shamed.)
- The gut hormone peptide YY regulates appetite.
- Peptide YY, appetite and food intake. - (Trigger: fat-shaming)
Nesfatin-1
- "Nesfatin-1 is a neuropeptide produced in the hypothalamus of mammals. It participates in the regulation of hunger and fat storage.Increased nesfatin-1 in the hypothalamus contributes to diminished hunger, a 'sense of fullness', and a potential loss of body fat and weight.A study of metabolic effects of nesfatin-1 in rats have been done in which subjects administered nesfatin-1 ate less, used more stored fat and became more active. Nesfatin-1-induced inhibition of feeding may be mediated through the inhibition of orexigenic neurons. In addition, the protein stimulated insulin secretion from the pancreatic beta cells of both rats and mice" -Wikipedia
- Nesfatin-1 was recently identified in the rat brain as a potential post-translational processing product derived from nucleobindin2 (NUCB2). The first biological action identified for nesfatin-1 was the reduction of nocturnal food intake in rats. The anorexigenic effect of nesfatin-1 was corroborated by several independent laboratories and is now established as a physiological action of this peptide based on the regulation of brain NUCB2/nesfatin-1 under different metabolic conditions and the stimulation of food intake and body weight when endogenous brain NUCB2/nesfatin-1 is blocked. Nesfatin-1 shows extensive co-localization with various other, predominantly food intake inhibitory, hypothalamic peptides including corticotropin-releasing factor (CRF), oxytocin, cholecystokinin, proopiomelanocortin, -αmelanocyte stimulating hormone (α-MSH), thyrotropin-releasing hormone (TRH), the orexigenic neuropeptide Y and brain biogenic amines, histamine, serotonin, and catecholamines. The food intake suppressing effect of centrally injected nesfatin-1 has been established so far to involve several downstream mechanisms including H1, CRF2, TRH, oxytocin as well as melanocortin-3/4 receptor signaling pathways" - Role of brain NUCB2/nesfatin-1 in the regulation of food intake. @ PubMed (weight loss talk, fat-shaming trigger)
Cholecystokinin (CCK)
- "Cholecystokinin (CCK or CCK-PZ; from Greek chole, "bile"; cysto, "sac"; kinin, "move"; hence, move the bile-sac (gallbladder)) is a peptide hormone of the gastrointestinal system responsible for stimulating the digestion of fat and protein. Cholecystokinin, previously called pancreozymin, is synthesized by I-cells in the mucosal epithelium of the small intestine and secreted in the duodenum, the first segment of the small intestine, and causes the release of digestive enzymes and bile from the pancreas and gallbladder, respectively. It also acts as a hunger suppressant. Recent evidence has suggested that it also plays a major role in inducing drug tolerance to opioids like morphine and heroin, and is partly implicated in experiences of pain hypersensitivity during opioid withdrawal." - Wikipedia
- "There are several hypotheses regarding cholecystokinin’s ability to induce satiety. One hypothesis is that meal-induced secretion of cholecystokinin activates the satiety centre of the hypothalamus in the brain so that the person feels full and stops eating" - Cholecystokinin-Pancreozymin Peptides @ AnaSpec ( not THAT ana, so this is a safe website to go on)
- "Cholecystokinin (CCK) is an important hormonal regulator of the digestive process. CCK cells are concentrated in the proximal small intestine, and hormone is secreted into the blood upon the ingestion of food. The physiological actions of CCK include stimulation of pancreatic secretion and gallbladder contraction, regulation of gastric emptying, and induction of satiety. Therefore, in a highly coordinated manner, CCK regulates the ingestion, digestion, and absorption of nutrients. CCK is produced by two separate cell types: endocrine cells of the small intestine and various neurons in the gastrointestinal tract and central nervous system. Accordingly, CCK can function as either a hormone or a neuropeptide. This review focuses on the physiology of the CCK cell in the intestine and, in particular, on how the CCK cell is regulated to secrete its hormone product. The effects of ingested nutrients on the CCK cell and the intracellular messenger systems involved in controlling secretion are reviewed. A summary is provided of recent studies examining the electrophysiological properties of CCK cells and newly discovered proteins that act as releasing factors for CCK, which mediate feedback pathways critical for regulated secretion in the intact organism." - Cholecystokinin cells.
DRD4
Maybe a bigger person needs more stimulation and eating food is more intense for them. Tastes more intense, feels more intense on the tongue, etc. This also coincides with the idea of a super taster.
MC4R
- "Melanocortin 4 receptor is a protein that in humans is encoded by the MC4R gene.It encodes the MC4 protein, a G-protein coupled receptor that binds α-melanocyte stimulating hormone (α-MSH). In murine models MC4 receptors have been found to be involved in feeding behaviour, the regulation of metabolism, sexual behaviour, and male erectile function.In 2008, MC4R mutations were reported to be associated with inherited human obesity. They were found in heterozygotes, suggesting an autosomal dominant inheritance pattern. However, based on other research and observations, these mutations seem to have an incomplete penetrance and some degree of codominance. It has a prevalence of 1.0-2.5% in people with body mass indices greater than 30, making it the most commonly known genetic defect predisposing people to obesity. - Wikipedia
- "The protein encoded by this gene is a membrane-bound receptor and member of the melanocortin receptor family. The encoded protein interacts with adrenocorticotropic and MSH hormones and is mediated by G proteins. This is an intronless gene. Defects in this gene are a cause of autosomal dominant obesity." MC4R melanocortin 4 receptor @ NCBI
KSR2 (Fat gene)
- "KSR2 gene also called "The fat gene" is Kinase suppressor of ras 2 it is a protein that in humans is encoded by the KSR2 gene.[1] KSR2 mutation effects in humans by obesity and because KSR2 gene reduces the ERK signaling and it reduces glucose and fatty acid oxidation. KSR2 mutation reduces the glucose and fatty acid oxidation process but it make growth factor "EGF" reaction more faster to simulate cell growth and KSR2 cause insulin resistance, KSA2 gene also regulates how the body uses the energy, and it causes usually type 2 diabetes" - Wikipedia
FTO
- "Fat mass and obesity-associated protein also known as alpha-ketoglutarate-dependent dioxygenase FTO is an enzyme that in humans is encoded by the FTO gene located on chromosome 16. As one homolog in the AlkB family proteins, it is the first mRNA demethylase that has been identified.[1] Certain variants of the FTO gene appear to be correlated with obesity in humans." - Wikipedia (fat=shaming and talk of weight loss triggers)
- "This gene is a nuclear protein of the AlkB related non-haem iron and 2-oxoglutarate-dependent oxygenase superfamily but the exact physiological function of this gene is not known. Other non-heme iron enzymes function to reverse alkylated DNA and RNA damage by oxidative demethylation. Studies in mice and humans indicate a role in nervous and cardiovascular systems and a strong association with body mass index, obesity..." FTO fat mass and obesity associated @ NCBI (fat-shaming warning and trigger)
UCP1
CNOT7
- CNOT7 - Wikipedia, the free encyclopedia
- CNOT7 Gene - GeneCards | CNOT7 Protein | CNOT7 Antibody
- CNOT7 - CCR4-NOT transcription complex subunit 7 - Homo sapiens (Human) - CNOT7 gene & protein
- OMIM Entry - * 604913 - CCR4-NOT TRANSCRIPTION COMPLEX, SUBUNIT 7; CNOT7
- Good News for Feast Lovers? Obesity-Promoting Genes Discovered | Okinawa Institute of Science and Technology Graduate University OIST
- Post-transcriptional Stabilization of Ucp1 mRNA Protects Mice from Diet-Induced Obesity. - PubMed - NCBI
- Obesity Correlates with the Increase of Cnot7 and Tob, which reduce Ucp1 [image] | EurekAlert! Science News
- Fat Burning Gene Discovered
- Cnot7 Deficiency Increases Ucp1 Expression in Obese iWAT - Scientific Figure on ResearchGate
- Good news for feast lovers? Obesity-promoting genes discovered | EurekAlert! Science News - Sounds nice, but it increases your binner heat temperature so you burn more. PeopThere was a similar drug that helped with weight loss by increaseing the body's inner temperature and people died because they burned from the inside out.
Tob1
mRNA
- Resistance to diet-induced obesity is associated with increased proopiomelanocortin mRNA and decreased neuropeptide Y mRNA in the hypothalamus. - PubMed - NCBI
- Post-transcriptional Stabilization of Ucp1 mRNA Protects Mice from Diet-Induced Obesity: Cell Reports
- Relationships of PPARgamma and PPARgamma2 mRNA levels to obesity, diabetes and hyperinsulinaemia in rhesus monkeys. - PubMed - NCBI
- Decreased RB1 mRNA, Protein, and Activity Reflect Obesity-Induced Altered Adipogenic Capacity in Human Adipose Tissue
- Increased obese mRNA expression in omental fat cells from massively obese humans. - PubMed - NCBI
- Adipose tissue stearoyl-CoA desaturase mRNA is increased by obesity and decreased by polyunsaturated fatty acids. - PubMed - NCBI
- Post-transcriptional Stabilization of Ucp1 mRNA Protects Mice from Diet-Induced Obesity: Cell Reports
Thermogenin
- The uncoupling protein, thermogenin. - PubMed - NCBI
- UnCoupling Protein (Thermogenin) Heat Production/ETC Poisons - YouTube
- thermogenin | protein | Britannica.com
- The uncoupling protein, thermogenin
- thermogenin | The Working Hypothesis
- Thermogenin | definition of thermogenin by Medical dictionary
- Thermogenin - Wikipedia, the free encyclopedia
Ucp1 mRNA
glucagon-like peptide 1
- .The physiology of glucagon-like peptide 1- ." Decreased secretion of GLP-1 may contribute to the development of obesity, and exaggerated secretion may be responsible for postprandial reactive hypoglycemia."
Neurotransmitters
D2 RECEPTORS
- Dopamine and Obesity: The D2 Receptor by scicurious - "In this study they looked at D2 receptors in the obese and non-obese patients. The hypothesis was that, if chronic overeating causes changes in the dopamine system which are similar to those seen with drugs of abuse, the D2 changes should be similar, and obese people should have LOWER D2 levels in reward-related brain areas. And that is in fact exactly what they saw (Sci would show you a pic, but Ruby doesn't do that right now).This is a really small, pretty preliminary study, and a lot of work has been done since then. For example, this study didn't examine whether obese patients have different reward-related responses to food (it turns out they do), and whether they respond different to drugs of abuse (I don't know if this has been done yet). Also, these studies are often very difficult to do in humans. The patients may be obese, but does that necessarily mean that they are chronic overeaters? Does that necessarily mean they have a big problem with food? Sci thinks it might be better to look at obese people who have repeatedly tried and failed to decrease their eating and to lose weight if you want to start looking for chronic overeating as an addiction, and compare those people to other obese people and non-obese people to see how their reward-related responses differ."
Meerkats
- Compare the meerkat: Animals size each other up in race to top @ New Scientist - "Meerkats have a real hunger to succeed. In the race to the top of the breeding group they pig out to boost their own growth in response to a rival gaining weight....When faced with a fattening rival, meerkats from both sexes actively increased their own food intake – and subsequent growth rate – to try to stay heavier."