There is growing evidence from various research studies that fat may also be detected by taste buds via dedicated receptors. This may be very important for weight loss strategies.
An important aspect of taste is that it provides other functions in addition to helping to select and avoid certain foods. Stimulating taste buds triggers physiological responses that prepare the gut for absorption such as releasing digestive enzymes, initiating peristalsis which is the muscular movement of the to move the food. It also triggers responses in other organs that leads to insulin release, change in fat metabolism, increased heart rate. Collectively, these reflexes in the body are triggered by a combination of senses (taste, sight, smell) relating to food.
Taste is often confused with flavor, which derived from the combined sensory experiences of olfaction (smell) and gustation (taste).
10 Ways to Trick Your Taste Buds and Help Lose Weight
1. Add host of flavors to your low-fat recipes with the fresh ingredients full of taste and aromas. Fresh garlic, basil and parsley have much more flavor than dried herbs. Lime, lemon, and orange zest add a boost to the flavor of dishes that have lime, lemon or orange juice in the recipes. Be creative and add interesting flavors to otherwise bland and uninteresting foods.
2. Toasting, browning and roasting foods such as nuts, herbs, spices and garlic can enhance the natural flavors of dishes that are part of the appeal or the more fatty originals. So always try to enhance the flavor of low fat foods by roasting, toasting and browning them. Simply roasting potatoes with the skin left on by placing them on the rack in the oven can be a delightful substitute to potato chips, wedges and potatoes roasted in fat on the bottom of a pan.
3. Buy low-fat substitutes which taste almost as good as the original food. Eating these substitutes works because we associate the good taste and smell with the originals, despite their lower fat and calories.
4. Use egg substitutes to replace half of the eggs in an omelets, quiche, frittatas, etc. Your taste buds will be tricked even though you have cut the fat and cholesterol in half!
5. Substitute shallow frying or roasting for deep frying. The flavors can be just as good without eating all the fat soaked into the batter or breaded coating of deep fried foods
6. Use canola cooking spray rather than liquid oils for lines pans and cooking surface. However you can use cooking spray as a light coating for the outside of the food you are panfrying in non-stick cookware or oven-frying or roasting. This provides a very thin coating or oil without the excess of breaded or battered foods.
7. You can still use oil, but use non-stick appliances and use the oil very sparingly.
8. Fat add moisture, texture and tenderizes, but the are alternatives. This is easily seen when oil is added to cake or muffin recipes. Generally, you can simply substitute at least half of the fat in a recipe with a low-fat substitute that also adds moisture. For example you can use low-fat flavored yogurts, fat-free or low-fat cream cheese or sour cream. Applesauce and various liqueurs can also help to make baked recipes moist.
9. If you really don't like reduced-fat alternative products you have always use much less of the real thing. In many cases the flavor will not be affected that much.
10. Often, the two or three eggs that are in a baked foods recipe can be replaced by a single egg yolk. This will perform the binding function while reducing the calories.