from the Wall Street Journal, May 31, 2012
boy tries new food
For Healthy Eating, Bitter Is Better
By BARB STUCKEY for the Wall Street Journal
As someone who develops new food products, I’ve been a professional taster for 16 years. I love my job, but I’m constantly frustrated by the unwillingness of most Americans to try foods that challenge their palates.
It can take five to 10 attempts before you reach the point where you don’t reject a new food outright.
The tongue is a unique muscle. The best way to exercise it, if you want to make the most difference to your waistline, is not to flex or fatigue it, but to stretch it. Expanding our repertoire of foods isn’t just about exploration and new pleasures. It’s also the first step toward eating a broader, healthier diet.
We are born loving sweetness, so we heap sugar into our lattes and drown our Chinese food in sweet sauces. But constantly indulging our craving for sweetness has an insidious effect. With each new overly sweet food that we consume, whether it is high in calories or not, we dull our palates to other tastes and flavors, especially those of nutritious fruits and vegetables.
We also may be altering our brain chemistry by eating more and more sweeter and sweeter foods. New research shows that the excessive consumption of calorically dense foods changes the way that our brain responds to future foods. The effect is akin to a drug addict’s need for more and more heroin to satisfy his craving.
Experts in food neophobia—the fear of new food—have shown that it can take five to 10 attempts at trying something before you reach the point where you don’t reject it outright. That’s a lot of soapy cilantro to get down the hatch. But patience pays off on the joyous day when a child realizes that she kinda, sorta doesn’t hate broccoli any more.
Dr. Wilson answers:
Sugar is “addictive” over time because the fructose in sugar eventually causes insulin resistance and when someone with insulin resistance consumes high glycemic carbohydrates their brain is exposed to magnified glucose spikes.
Over time these magnified glucose spikes can trigger a diffuse brain dysfunction that we now call “sugar-brain”. People with sugar-brain begin to crave the very food that is frying their brain. Over time sugar-brain can transition to a serious disorder called Carbohydrate Associated Reversible Brain syndrome or CARB syndrome. People with CARB syndrome continue to crave sweet and starchy foods and can develop up to 21 brain dysfunction symptoms that interfere with their ability to function. They also begin to store excessive amounts of fat even when they don’t overeat.
for the rest of the story see: http://online.wsj.com/article/SB10001424052702304840904577422761220716518.html
