Making Changes MenuMind & Consciousness MenuTalk Therapy MenuEducation & Learning MenuHealthy Relationships MenuAutism Spectrum MenuAddictions, Risk, and Recovery MenuWeight & Fitness MenuHuman Personality MenuScientific Method Menu

The Two Primary Food BLocks

Taste and Temperature: the Place to Start the Healing

Taste BLocks

If you remember your high school biology, we humans derive all taste from only four types of taste sensors; sweet, salty, sour, and bitter. Thus, what you see represented in the diagram above is a chart which shows how our primary sensitivity to these four tastes affects which foods we are most likely to get injuries in and around. In other words, this chart maps out how our initial high sensitivity to say, sugar, makes us more likely to get BLocks in and around sweet foods.

The point here is, knowing how this initial sensitivity affects our vulnerability to injury in and around certain foods can help us to better manage our eating and our bodies, in that we can only regulate what we can consciously experience. Equally important, we can also use this knowledge to help us to focus our healing efforts with regard to the tastes we encounter and how we sometimes go into shock before, during, and after eating based on taste alone. Here, we would most likely focus most efforts on healing foods which taste sweet.

Specifically, then, what does this chart show? For one thing, that the flavor a person is most sensitive to is the one the person is least vulnerable to overeating. Which taste are we, in general, most sensitive to? Bitter. No surprise that for most people, the flavor they have the least injuries in and around and thus, least overeat, is bitter. In other words, most adults retain a good portion of their sensitivity to bitter tastes and so, rarely overeat bitter foods.

What this chart also shows is that, conversely, the flavor a person is least sensitive to is the one the person is most vulnerable to overeating. Thus, right from birth, because we are least sensitive to sweet tastes, we are most vulnerable to overeating sweet flavored foods.

Let me state these ideas once more. Because we are born most sensitive to bitter tasting foods, we are least likely to overeat bitter foods. And because we are born least sensitive to sweet tasting foods, we are most likely to overeat sweet tasting foods.

What is interesting here is that many people commonly identify sweet foods as something which is "bad" for us. Meanwhile, sweet tastes are literally the first tastes we encounter in life, as they are the essential taste in milk. This idea is even literally true in that the sweet taste sensors on our tongues are located at the tip of the tongue and therefore, again, sweet tastes, when present, are the first we encounter in anything we taste throughout our lives.

Temperature BLocks

What you see in this second diagram is a chart which represents how our sensitivity to the temperature of what we eat affects our BLocks in and around food. The point here is, whenever the temperature of what we eat exceeds our ability to consciously experience, we will lose some of our natural ability to self regulate and so, be vulnerable to overeating.

With this idea in mind, notice that the serving temperature a person is most sensitive to is the one the person is least vulnerable to overeating. Thus, right from birth, people are least vulnerable to overeating those foods which are served at room / body temperature, such as mother's milk, fresh fruit, etc. Conversely, the serving temperature a person is least sensitive to is the one the person is most vulnerable to overeating. Thus, right from birth, people are most vulnerable to overeating foods served very cold and / or very hot, such as ice cream, frozen deserts, iced beverages, etc. and / or hot beverages, foods served hot from an oven, etc.

Combining These Two Ideas

Now combining these two ideas, consider which foods people most overeat; foods like ice cream and potato chips. In the case of ice cream, this food is so cold, it puts much what we normally use to regulate how much we eat into shock. Add to this how sweet it is and that in general, people lose more consciousness in and around sweet foods than in and around any other taste and you have two vulnerabilities in one food. And potato chips?

With potato chips, obviously, temperature is not usually a factor; they get eaten at room temperature. However, the fact that they put our second most difficult to regulate taste sensors; salt sensors; rapidly into shock and you see why we "can not eat just one." Literally, within a minute of less, we can no longer taste salt normally and need more and more salt taste to sense we are eating it at all.

The main point here is, whatever we can not consciously sense we are eating, we will be most vulnerable to overeating.