delicious and healthy

It is often said that the word ``shoku'' is made up of the letters ``to make a person'' good, and it goes without saying that eating a healthy diet is important as it creates a healthy mind and body. It's an act.

Now, when it comes to taste, I have my preferences.

People probably like sweet things in many situations, but they tend to avoid things that are too sweet. The latter is often understood especially in conjunction with changes in body weight, and is probably avoided because it does not require any more energy intake, but the preference for sweetness, or sugar in this case, is something that is hardwired into the body. Therefore, there is a reality that is difficult to control. The reason why babies naturally smile when they eat something sweet is because of their innate, instinctive sugar acquisition system that "makes people feel better."

Similarly, it is thought that the reason why animals prefer eating meat, especially during the growth period, is because the nutrients obtained from eating meat, mainly protein, and its constituent amino acids, are essential for body building and all biological reactions. For example, antibodies, which are important in immune reactions, are also proteins, and they are made from a combination of 20 types of amino acids to create specialized antibodies that protect against specific antigens. Therefore, it is necessary to take in amino acids, which are the building blocks of amino acids, from food in the form of protein from the outside, and if this is not enough, the body has to withdraw money from its internal reserves (muscles) to cope with the problem. Although it is an ATM that operates 24 hours a day, you still need to make daily deposits, which can be said to be the equivalent of a meal. After all, the reason why we find this ``delicious'' is probably because it is a protein acquisition system that ``makes people better.''

There is also a subtitle for ``delicious''. The word ``bi'' is written as ``sheep'' which means ``large'', and mutton, which has become popular in Japan in recent years, contains high-quality protein and is said to be energizing when eaten. (At least that's what they say in western China, where my Chinese friends live)

The reason why we find the fat contained in meat to be delicious is thought to be because we similarly need to ingest fat, which is a nutrient that makes us good, which is necessary for our bodies.

These proteins, fats, and carbohydrates are called the three macronutrients and are given the utmost importance because they are important elements of a diet that "makes you feel better."

Adding vitamins and minerals to the three major nutrients is called the five major nutrients, but compared to the three major nutrients, isn't it difficult to feel that even if you take in trace amounts of essential nutrients such as vitamins and minerals, it tastes good?

Therefore, in order to naturally ingest these essential vitamins and minerals, it has been devised to consume a wide variety of foods without falling into monotony, or it is said that such a diet is the only one that has remained without being eliminated. It seems. This is a custom that has been passed down from generation to generation, but it feels somewhat acquired.

The reason why we suppress sugar, which is supposed to make people better, is because too much intake is seen as a problem. The character ``fat'' for fat means ``moon'' (nikuduki) = meat (it wasn't until I turned 30 that I realized that if you flatten the two ``human'' parts on the inside of meat, it becomes the moon. ..) is written as the ``delicious'' part of the article, and it certainly seems like they are warning people to limit their intake of fats that are supposed to ``make people better.''

In this way, the system that detects (innate deliciousness = builds up the body) gradually changes, and the (acquired deliciousness system = contributes to health) changes for each person. There seems to be an aspect of it being made up.

In the case of mutton mentioned earlier, mutton, which was not very popular in Japan, was tried out in various situations (for example, it was recommended because it contains a lot of carnitine), and some people who initially avoided it because of its unique smell and taste started eating it. It is possible that your brain remembers some changes in your body and health, and gradually becomes able to feel the deliciousness on your tongue and in your mouth.

Spicy foods that are hard to eat in childhood often become favorites after a certain point, and the reason behind this is that capsaicin, for example, contributes to the body.

In terms of Asian cuisine, the same goes for long-grain rice, cilantro, Scandinavian rye bread, and the recently increasing use of whole wheat flour, brown rice, and millet grains.

The first time I drank beer or sake, I felt strange, but now my tongue is happy to have alcohol in my body. (Please leave aside for a moment whether alcohol is good for the body or for people.)

Come to think of it, when Pocari Sweat and Calorie Mate were first released, their tastes were not highly rated. . . ?

Now, about coffee. Lately, I've been enjoying home coffee by roasting it myself, but I remember when I was a kid I could only drink coffee with milk in it. This seems like a typical acquired taste genre.

From a natural point of view, I didn't really drink instant coffee, but every time I drink Fuji Organics' mushroom coffee ``Brain Coffee,'' which is made with chaga and Yamabushitake, I think it's pretty good. I am. I think it's different from my first impression. I wonder why?