The pleasure linked to food consumption is the way in which evolution has conditioned advanced organisms to ingest the most suitable foods and in the right quantity to survive.

 

Within a few decades - very few in the evolutionary scale - the technological explosion, with its economic and cultural consequences, has completely upset the food supply, while the consumer remains - biologically speaking - the same as thousands of years ago.

 

Given the difficulty that today the biological regulation of food consumption seems to be known, it is reasonable to promote taste education from an early age. Recovering attention to the messages deriving from the senses, smell, taste, touch but also from sight, refining their discriminative abilities will help us to better govern the problem of the growing excessive energy intake which, together with a sedentary lifestyle, is at the basis of the rampant epidemic of overweight and obesity. Learning the art of tasting means acquiring awareness, knowing how to distinguish, giving yourself time to smell, taste ... ultimately eating, an important aspect to help regulate food intake, if we take into account the fact that satiety is reached later about 20 minutes after ingestion. Becoming curious about the different taste sensations linked to aromas and flavors and rediscovering the basic flavors of foods, rediscovered in their simplicity, will help us to become more and more aware, but also demanding, favoring quality at the expense of quantity.

 

Recovering attention to the messages deriving from the senses, smell, taste, touch but also from sight and refine the discriminatory skills will help us to better govern the problem of incorrect energy and nutritional density of food which, together with sedentary lifestyle is at the root of the onset of numerous chronic diseases and the rampant epidemic of overweight and obesity.