When it comes to how we eat, including what foods appeal to us, the foods we end up choosing, how we gauge our hunger, and what we think we need to consume at any given time, it can be a struggle to know what our body and brain are telling us. In fact, it is impossible to do so. Much of what is going on in our brains and bodies when we choose what and when to eat is hidden from our conscious awareness.
One of the ways that food can confound us is that it brings us pleasure. We cannot just decide one day to start liking broccoli instead of ice cream.
Many of the hidden byways involved in food consumption have been spelled out by neuroscientist David J. Linden in his book, The Compass of Pleasure (2011).
Studies on humans, rats, and primates have shown that we all share a preference for sugar and fat, and often salt. It doesn’t stop there. Humans will veer off the straight and narrow when faced with foods that have an interesting combination of contrasting tastes and textures.
Linden also points out that we can get lazy about chewing. Fast food isn’t just about being able to pick it up in a flash. Often food is processed to take away the chore of chewing. Food is designed to dissolve in the mouth quickly. This is a slippery slope for many reasons. Food that slides down encourages overeating because it takes less time to consume. The pleasurable experience of eating may be bypassed, prompting individuals to look around for more food in order to get satisfaction.
No discussion about pleasure would be complete without mentioning the neurotransmitter dopamine and its relationship with the hormone leptin. It is a very........