Gut Reactions: The Science of Weight Gain and Loss by Simon Quellen FieldHow much do you really know about how the human body works and how it reacts to food, exercise, nutrition, and the environment? While most people have read about at least one fad diet, theyre left wondering about the greater biochemistry, psychology, sociology, and physiology of the obesity crisis in the United States.
Gut Reactions by chemist Simon Quellen Field shows readers how their bodies react to food and the environment and how their brains affect what and how much they eat. It reveals why some diets work for some people but not for others, based on genetics, previous weight history, brain chemistry, environmental cues, and social pressures. It explores how dozens of hormones affect hunger and satiety and interact with the brain and the gut to regulate feeding behavior. And it explains the addictive nature of foods that interact with the same dopamine and opioid receptors in the brain as cocaine, heroin, amphetamines, and nicotine.
Whether you’re looking to lose weight, put on muscle mass, or simply understand how your metabolism or gut microbiome impact your food cravings, Simon Quellen Field has the scientific answers for you.
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Appetite suppression effects have been found in two different types of brain cells, in two separate studies. They sense the taste called umami , the taste of protein. That taste is what makes something taste meaty. Glutamate and its acid form, glutamic acid is one of the essential amino acids that make up proteins. The tancytes sit in the brain where they are in contact with the cerebrospinal fluid, where they can sense the amino acids, and in contact with the part of the hypothalamus in the brain that controls energy levels and body weight. When they sense that the levels of arginine and lysine are high enough, the tancytes send appetite suppression signals to the hypothalamus that decrease appetite. The tancytes respond in as little as 30 seconds to lysine and arginine.
Account Options Sign in. Top charts. New arrivals. Switch to the audiobook. How much do you really know about how the human body works—how it reacts to food, exercise, nutrition, and the environment? While most of us have read about at least one fad diet, we're left wondering about the greater biochemistry, psychology, sociology, and physiology of the obesity crisis in the United States. Gut Reactions by chemist Simon Quellen Field shows us how our bodies react to food and the environment, how our brain affects what and how much we eat, and why some diets work for some people but not for others based on genetics, weight history, brain chemistry, environmental cues, and social pressures.
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