Food aversions and nutrition
نویسنده
چکیده
I have a very strong aversion to certain food textures such as potato (mashed, chipped, roasted, etc.), that causes me to gag violently. I am 22 years old and have a BMI of 16 which I blame in part to my very unbalanced diet. I am constantly lethargic but am eating three good portion meals a day. I was wondering if there was a way to get over this sensitivity as I am eating cereal without milk every morning, plain pasta for lunch and a pizza for dinner every day, I am looking to be a lot healthier with my life.
منابع مشابه
Development of food aversions during illness.
Food aversions, particularly those which are acquired as a result of unpleasant experiences with foods, represent a potent defence mechanism against poisoning. Humans, as well as a broad range of animal species, appear strongly predisposed to associate certain symptoms of discomfort with foods they have eaten and to subsequently dislike and avoid those foods. Although food aversion learning ser...
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The establishment of food preferences and aversions determines the modulation of eating behaviour and the optimization of food intake. These phenomena rely on the learning and memory abilities of the organism and depend on different psychobiological mechanisms such as associative conditionings and sociocultural influences. After summarizing the various behavioural and environmental determinants...
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Conditioned food aversion is a powerful experimental tool to modify animal diets. We have also investigated it as a potential management tool to prevent livestock from grazing poisonous plants such as tall larkspur (Delphinium barbeyi), white locoweed (Oxytropis sericea) and ponderosa pine (Pinus ponderosa) on western US rangelands. The following principles pertain to increasing the strength an...
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Avoiding toxins in food is as important as obtaining nutrition. Conditioned food aversions have been studied in animals as diverse as nematodes and humans [1, 2], but the neural signaling mechanisms underlying this form of learning have been difficult to pinpoint. Honeybees quickly learn to associate floral cues with food [3], a trait that makes them an excellent model organism for studying the...
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Women often experience novel food aversions and cravings during pregnancy. These appetite changes have been hypothesized to work alongside cultural strategies as adaptive responses to the challenges posed by pregnancy (e.g., maternal immune suppression). Here, we report a study that assessed whether data from an indigenous population in Fiji are consistent with the predictions of this hypothesi...
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