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Masana kimiyya sun baiyana wani dalili da ba a zata ba na sha’awar abincin da ba a so
Masu kasuwa sun daɗe suna koyon amfani da binciken kimiyya don amfanin su. Ya zama cewa tallace -tallace suna aiki kai tsaye akan kwakwalwa, yana tilasta mana mu sayi kayan datti kuma mu ci fiye da yadda ake buƙata.
A watan Oktoba, Moscow ta dauki bakuncin jerin darussan da Makarantar Novikov ta shirya da aikin ilimi "Aiki tare". Lectures sun shafi abinci. Bayan haka, abinci ya daɗe ya daina zama kawai hanyar gamsar da yunwa kuma ya juye zuwa wani abu mai yawa, ya zama ainihin al'adar al'adu. Musamman masana sun yi magana kan yadda abinci ke shafar kwakwalwa da yadda kwakwalwa ke tilasta mana ci, ko da ciki bai ji daɗi ba. Kuma kuma me yasa muke son kayan zaki da cin abinci.
Doctor of Biological Sciences (Jami'ar Jihar Moscow), ƙwararre a fagen ilimin kimiyyar kwakwalwa.
"Likitan ilimin halittu Pavel Simonov ya raba buƙatun halittar ɗan adam zuwa ƙungiyoyi uku: masu mahimmanci-mahimmanci, zoosocial-alhakin hulɗa da juna da buƙatun ci gaban kai wanda aka tsara zuwa gaba. Yunwa na rukunin farko ne, buƙatar abinci muhimmiyar bukata ce. "
Me yasa muke son kayan zaki
Carbohydrates sune babban tushen makamashi, babban man fetur wanda jikin mu ke aiki akan sa. Jiki yana fahimtar wannan sosai, saboda tsarin gustatory mu yana da alaƙa da cibiyar yunwa a cikin kwakwalwa. Wanne, ta hanyar, yana da alhakin gaskiyar cewa "ci yana zuwa tare da cin abinci." Abincin da ke ƙaruwa da ƙarfi (kuma wannan daidai ne zaki, mai, m), don haka yana shafar yaren da muke jin daɗin ƙarfi daga gare ta. A matakin da ba a sani ba, mun fi son irin wannan abincin - an tsara shi a matakin ƙwayoyin halitta.
"Idan muna rayuwa a cikin yanayin da babu ƙarancin motsin rai, yana da jaraba don rama rashin inganci ta hanyar cin abinci iri -iri masu ƙoshin lafiya. A wannan ma'anar, abinci yana da tasirin antidepressant. Amma antidepressant abin tambaya ne, saboda yana haifar da kiba, ”in ji Vyacheslav Dubynin.
Addiction ga abinci mai daɗi da daɗi yana haifar da wani abu mai kama da jaraba - ba za ku iya kiran sa narcotic ba, amma har yanzu motsin zuciyar kirki daga irin wannan abincin yana da ƙarfi sosai wanda kwakwalwa ba za ta iya tsayayya da shi ba.
"Don haka, lokacin da muke cin abinci, ɓacin rai yana farawa - kyakkyawar motsin zuciyarmu da muka rasa tare da kayan abinci na yau da kullun yakamata a cika su ta wata hanya. Sauya tare da sabon abu, motsi, nemi wasu hanyoyin ingantattu, sai dai a cikin abinci, ”masanin kimiyyar yayi bayani.
Af, muna cin kayan zaki ba tare da mun sani ba. Masana ilimin halayyar dan adam sun gudanar da gwaji: ya zama cewa idan alewa suna cikin gilashin gilashi, ana cin su a zahiri akan injin. Kuma idan a cikin opaque - su ma suna cin abinci, amma kaɗan kaɗan. Saboda haka, dole ne a ɓoye ɓoyayyiyar jaraba.
Dalilin da yasa muke overeat
Yunwa wata muhimmiyar bukata ce da muka gada tun fil azal, lokacin da ya zama dole mu yi yaƙi da kowane kalori. Wannan wani nau'in bulala ne ga kwakwalwar mu, wanda baya ba mu damar zama a tsaye, yana maimaitawa: ci gaba, motsawa, kamawa, bincika, in ba haka ba za a bar ku da kuzari.
“Kakanninmu ba su da tsarin ƙuntatawa, don kada su ci abinci da yawa. Yana da mahimmanci kada a ci wani abu mai cutarwa. A cikin rayuwarsa, mutum koyaushe yana koyan neman abinci don kansa sosai da inganci. Kuma yanzu, a duniyar zamani, akwai wadataccen abinci, ”in ji Vyacheslav Albertovich.
A sakamakon haka, motsin zuciyar kirki ya kama mu a cikin wannan duniyar mai yalwa. Mun fara cin abinci da yawa - da farko, saboda yana da daɗi, kuma na biyu, ƙwaƙwalwar kakanninmu ta nace cewa muna buƙatar yin ado da kanmu don nan gaba.
Abinci shine tabbacin jin daɗi, kuma idan damuwa, bacin rai, to komai yana faruwa da kansa. Jarabawar cin wani abu mai daɗi (wato mai daɗi da mai), koda kuwa tsakar dare ne, sai ya koma ƙarin kilo. Sabili da haka, kuna buƙatar sarrafa kanku, yi shawarwari tare da kanku, tare da jikin ku.
“Babu wani kwaya da zai kashe tsakiyar yunwa. Sabili da haka, ba zai yuwu a canza kulawar nauyi zuwa masana magunguna ba. Yaƙin don nauyin ku ya kasance kan lamirin mu - babu tserewa daga ƙididdigar adadin kuzari, ”in ji masanin.
Yadda talla ke aiki
“Kwatanta yawan kuɗin da muke kashewa kan abinci da nawa akan gidajen tarihi, gidajen wasan kwaikwayo, da koyar da kanmu. Wannan yana magana akan mahimmancin shirye -shiryen haihuwa. Kuna buƙatar cin abinci - wannan ƙwaƙƙwaran yanayi ne mai mahimmanci, ”in ji masanin kimiyyar.
Akwai abubuwan motsa jiki na waje waɗanda ke haifar da buƙatar abinci: gustatory, olfactory, visual, tactile, da sauransu Wannan sananne ne ga yan kasuwa, ba don komai ba ne duk masana'antar ta bayyana - neuromarketing, wanda ke nazarin tasirin talla akan namu subconscious.
“Bukatu koyaushe suna cikin gasa. Yawancinsu ɗaya ne ke ƙaddara halayenmu: ko yunwa ko son sani, ”in ji Vyacheslav Albertovich.
Kuma an ƙera tallan don buƙatu biyu masu ƙarfi - yunwa и son sani - kada kuyi gasa, amma ɗayan yana aiki don amfanin ɗayan. Bidiyo masu lalata suna tayar da son sani, sha'awar bincike a cikin mu, cike suke da abubuwan motsa jiki na waje waɗanda ke tayar da yunwa, kuma a lokaci guda sun haɗa da kwaikwayo.
"Hanya mafi sauƙi don tallata abinci shine kawai don nuna mutumin yana taunawa cikin jin daɗi. Mirror neurons wuta, kwaikwayo ya fara. Sabon abu da mamaki yana ƙara motsin rai. A sakamakon haka, kwakwalwa tana tuna sunan samfurin, kuma a cikin shagon tana fitar da ita cikin farin haske, ”in ji masanin.
Yana haifar da matsin lamba biyu akan kwakwalwa: talla yana yi mana alƙawarin motsin zuciyar kirki mai ƙarfi, yana shafar kai tsaye a hankali, akan abubuwan da aka haifa, yana sa mu je walat kuma, ba shakka, ci.
AF
Abinci ya ɗauki wuri mai mahimmanci ba kawai a cikin ɗakin dafa abinci daban ba, har ma a cikin fasahar duniya. Me yasa Andy Warhol ya zana gwangwani na miya, da Cezanne - pears maimakon mata, zaku iya gano ranar 27 ga Nuwamba a lacca "Abinci a Fasaha". Natalia Vostrikova, mai sukar fasaha kuma malamin ka'ida da tarihin zane-zane, za ta nuna muku sabon kallo kan zane-zane da aka sani.