When we eat any dish, the processes that take place in our body and mind go far beyond simple intake and nutrient collection, in this sense a study stream related to neuropsyurothromomy was born, which is based on all the effects related to food intake.
Unlike other animals, most of the time people do not eat for an instinctive act, in fact, at lunchtime the five senses come into play, in addition to other factors such as memory, emotions or expectations related to mental processes that also include those that develop when faced with a dish.
- When analyzing the fundamentals of neuropsyurothromy.
- Much of the information comes from taste and taste.
- First of all.
- It should be noted that taste is one of the five senses.
- Along with smell.
- Touch.
- Sight and hearing.
- Possible thanks to the tongue and other nerve surfaces of the mouth.
On the other hand, when we eat, other senses also participate. This is an example of sight and smell, even if they do so differently, they help us perceive each dish differently.
In addition, the different types of flavor are combined so that we can get a lot of information about the food. Decidedly, the taste is based on the union of different information by the nerve receptors present in the mouth.
In this way we can know the taste of food, which is the second element involved, so the flavors that we can perceive are, when we talk about the basic flavors, sweet, salty, acidic and bitter. The combination of these essential flavors, gives way to the taste of each food consumed.
On the other hand, other factors also intervene in the way we perceive food, we are talking about appearance, color, shape and even temperature, so we can obtain a lot of information that will condition the level of acceptance that we will have. show before a meal.
In addition to the combination of flavors and textures of a dish, there are other factors that condition our willingness to eat it, in the process several areas of the brain are part, such as those related to expectations, memory or different emotions.
In this way, in front of a certain dish, we can feel very quickly how memories and memories of moments when we eat something similar invade us.
This, in turn, will lead to different levels of food acceptance, depending on how we have good memories of this particular dish, so neuropstronomy is a widely explored resource in haute cuisine, in which cooks establish different relationships between dishes. and their consumers.
In addition to what is related to the sense of taste, flavors and other mental processes, it is also worth mentioning a new concept, that of the cuisine of happiness or the mood of food, derived from neurogitronism. Proponents of this trend claim that cooking has a strong influence. influence on everyone’s overall well-being and mood.
That’s why mood foods use all of these foods that promote the production of certain chemicals in our brain, to increase our level of happiness, some of these substances are endorphins and Serotonin.
In the case of Serotonin is called a neurotransmitter whose function is to transmit messages inside the brain, plus it has to do with mood and appetite, this is because Serotonin results in the production of an amino acid called Tryptophan, which we can only get through food in foods like fish , milk, eggs or soya.
These substances have very important functions in our nervous system because they deal with the balance of other elements, such as dopamine or norepinephrine, neurotransmitters that, in turn, may be linked to feelings of anxiety or anxiety and can better control them.
That’s why neuropsysurgency is so important. What we eat not only nourishes our energetic body, but can also help us better cope with our emotions and increase our well-being.