A nutritionist tells us why we are drawn to certain foods

Each flavor affects the body in its own way. If there are too many or too few flavors, the body becomes unbalanced. But when flavors are balanced, food addiction is reduced, digestion is improved and a sense of satisfaction is created.

Clinical geneticist, nutritionist and expert of the Academy of Physicians UniProf

We all have taste preferences. Even a very young child, who is not yet familiar with the variety of foods. They are formed in utero, then through the mother’s milk, and then the diet gradually expands.

As a rule, our body informs us that it lacks some flavor and that there is an internal imbalance, requiring this or that food. Some flavors help digestion, and excess of others can cause heaviness in the stomach, digestive disorders and the formation of toxins. Let’s find out which flavors are giving us signals.

Sweetness

We find sweet taste in sugar, carbohydrates, fats, oils. It’s heavy, cold and oily. In excess, it can cause “blockages” in the body at the level of circulation, digestion, respiration, etc. But emotionally, on the contrary, causes complacency and lethargy, in adequate quantities gives satisfaction.

Sweet taste is not only sugar, it is also produced by the use of fructose and lactose and even some amino acids (glycine and alanine), is contained in polyatomic alcohols, sugar alcohols (glycol, glycerol, erythriol, sorbitol, etc.).

A constant desire for something sweet, and especially chocolate, suggests possible chronic stress. Chocolate contains the amino acid tryptophan (helps overcome fatigue). Also, chocolate increases serotonin, dopamine and oxytocin levels. As a rule, we want sweets not only when we are stressed, but also when we have an acute deficiency of magnesium, chromium, phosphorus.

Sour

Sour flavor can be found in fruits, alcohol, fermented foods. It is heavy, hot, and oily. It increases digestive fire. We often crave sour flavors when we are unhappy or when the body’s acid balance is out of balance.

The sour flavor is created by hydrogen ions (H+) that are separated when the acid dissolves. Many colored and sour foods are natural probiotics.

Sour taste cravings are usually because:

• the stomach is low in stomach acid, an important element of the body’s defense that helps digest and assimilate food;
• magnesium deficiency;
• a need for vitamin C.

Vitamin C is essential for the growth, development and repair of all body tissues. It also plays a role in collagen formation, iron absorption, maintaining healthy bones, cartilage, teeth, wound healing and immune system function. Sour is often craved at times of illness or chronic inflammation – there is a greater demand for this vitamin.

Saltiness

Salty flavor is found in salt, algae. In excess it can cause inflammation, fluid retention, but at the same time is the basis for an adequate balance of electrolytes in the body. Salty helps you enjoy life and reduces fear and anxiety.

We associate salty flavor with the salt we use in the kitchen. But this flavor is made up of sodium and chloride. Mineral salts such as potassium and magnesium also form a salty taste.

Salt cravings can indicate conditions such as:

• Disorder of water-salt balance in the body. Perhaps there is an acute deficiency or overabundance of salt in the body and a state of dehydration is progressing;

• inflammation of the genitourinary system, overload of protein breakdown products;
• deficiency of iodine, potassium, calcium, zinc, magnesium.

Another “kind” of salty – tart flavor is “umami” – this Japanese word means intense and salty and spicy flavor. This flavor is created by glutamic acid or glutamate, an amino acid found in ripe tomatoes, meats, cheeses, soybeans, rich broths and brews, etc. The umami flavor is also related to asparagic acid, another amino acid found in asparagus, various sprouts, avocados, and oysters.

The taste of umami can increase dopamine – it has a lot of glutamate and aspartate, and they, in turn, can accumulate dopamine or provoke its “release” in the body, thereby quickly increasing our mood. Umami want more at the moment of exhaustion, fatigue, stress, depression, well, or just to lift the mood. But the excess of dopamine is hyperactivity of the brain and intoxication, provoking aggression and impulsive behavior. That’s why you should not get carried away with this flavor.

You want it spicy

We find it in almost all spices and chili peppers. Spicy flavor helps to stimulate enzymes. When consumed in excess, it causes pain, thirst, physical and emotional weakness. Emotionally, it increases irritability and provokes anger.

Often we want spicy when there is a lack of digestive enzymes, impaired pancreas or there is a lack of circulation – the “heat” of spicy flavor can dilate blood vessels, thereby helping blood circulation. Therefore, spices and especially burning spices are not recommended for hypertension.

Want bitter

Bitterness is found in green and leafy vegetables, as well as in tubers. It cleanses, tones and strengthens tissues. Bitter flavor reduces appetite, but if consumed in excess causes nervous system irritation, dry skin.

There are about 35 different proteins in our sensory cells that respond to many different bitter substances.

Bitter is rarely desired, but when you crave bitterness, it is a “plea” from your bile and liver for help! Bitter taste provokes the release of bile into the stomach, thereby helping its outflow from the gallbladder and timely cleansing of bile and liver ducts. Thereby helping our body’s detoxification system.

We want an astringent flavor

We find astringent flavor in beans, potatoes, alfalfa, raw honey. It reduces secretion, cleanses and tones the tissues, but to a lesser extent than bitter. In excessive amounts it can cause constipation, thirst, tremors and emotional fear, anxiety. Cookies, pasta, bread, rice are full of astringent flavor.

Causes of a strong appetite for baked goods and flour products:

• Lack of slow carbohydrates in the diet;
• fluctuations in blood sugar levels;
• chromium deficiency (feeling of constant severe fatigue and rapid fatigue);
• nitrogen deficiency (involved in protein synthesis);
• secondary thyroid disorders;
• excessive or chronic stress.

Fat cravings

Experts studying sensory cells suggest that we can also identify the taste of fat because fatty acid receptors have recently been discovered. At the moment, research is being done on whether we have receptors for alkaline, calcium, metal and water flavors.

Fried potatoes, fatty fish, lard, avocados, nuts, seeds, butter. The desire to increase any (useful and unhelpful) fatness in the diet indicates a low calorie diet, a severe lack of fats. As a consequence – disorders in the hormonal system and a severe lack of energy.

Due to genetic variability, we all have a different number of taste buds with different levels of sensitivity to flavors.