As the saying goes, don't lose weight in April, and you will be sad in May, June, Seven, and Even September.
If you want to lose weight, in addition to opening your legs, it is also necessary to keep your mouth shut: eat less, especially less sugar.
The problem is, we all know the truth! But if there is less sugar, happiness may fly away...
Well, this side can provide some tips from psychologists to make you feel that "the same food becomes sweeter", unconsciously eat less sugar, and help you walk sweet and light on the road to sugar control.
With a white plate, the round one is better
First, start with a dessert plate: choose a white disc that makes it easy to make your food sweeter.
In 2012, Betina, a Spanish food engineering researcher, and colleagues conducted an experiment to see how plate color affected the sweetness of food. They packed the same strawberry mousse on a black plate and a white plate, and then asked volunteers to take turns tasting the strawberry mousse on both plates, and then rated the sweetness of the two strawberry mousse ("1" means not sweet at all, "10" means very sweet).
Strawberry mousse and two-color plate in experiment 丨 References[1]
It turned out that the volunteers gave the white plate an average of 7.04 points for the sweetness of the strawberry mousse, while the black plate had only 6.17 points. In other words, everyone thinks that strawberry mousse on a white plate tastes sweeter.
In addition to the color, the shape of the plate is also exquisite: the dessert in a round plate tastes sweeter than in a square plate.
In 2013, Canadian psychologists Stewart and Goss also did an experiment that was equivalent to an enhanced version of the previous experiment: they placed the cheesecake on 4 different plates, then invited volunteers to taste it, and then rated the sweetness of the cake (ranging from 0 to 100 points). The 4 plates are the same size and are: white disc, white disc, black disc and black disc.
4 kinds of plates used in the experiment 丨 References[2]
Experimental results show that the cake in the white plate tastes significantly sweeter than the cake in the white plate. Volunteers gave the cakes in the white disc an average of 68.37 points in sweetness, while the cakes in the white plate were only 59.51 points sweet. As for the cake on the black plate, it is generally not as sweet as the white plate: the black disc and the black square plate cake have 55.38 points and 51.21 points respectively, and the difference is not too big.
It seems that the best way to feel the sweetness of food to the greatest extent is to put them in a white disc and give full play to its sweet buff, and foods with less sugar also have the power to make people happy.
What to see before eating:
Round, familiar
In addition to plate selection, psychologists have also found some "seemingly imaginative but really effective" methods from a visual point of view. For example, just looking at specific content before eating can improve our sensitivity to sweetness and make it easier to taste sweetness from food.
What's good to see?
In 2013, Chinese food engineering scholar Professor Zhang Genhua and Roy, a professor of chemistry from India, studied the relationship between visual stimuli and sweetness sensitivity. They asked volunteers to taste 6 cups of sucrose water in different concentrations, from low to high, in order: 0, 1.5, 3.1, 3.9, 4.7 and 5.5 g/L, in ordinary white paper cups.
In the experiment, the volunteers first looked at the picture, and then tasted 丨 References[3]
Before tasting the sugar water, the volunteers first needed to look at a random one of a set of graphics displayed on the computer screen, then randomly taste a cup of sucrose solution and record the sweetness they tasted.
6 patterns used in experiments丨 References[3]
The experimental results found that if the volunteers had not seen any patterns, the threshold for their sweetness was 3.9g/L, that is, they could not taste the sweetness of the sugar water with a concentration lower than 3.9g/L, and they would not be sweet until they were 3.9g/L higher.
However, when the volunteers looked at the perfect or oval pattern before tasting, the sweetness threshold of their tasting dropped to 3.1g/L, that is, the lower concentration of sugar water could make the students feel the sweetness. With the exception of perfect and oval shapes, other shapes do not have this effect.
In addition to shape, seeing familiar text also increases sweetness sensitivity.
Again, the researchers also chose 6 different forms and semantics of the phrase for everyone to watch. These include the most familiar and understandable words (such as "McDonald's", "007"), words with recognized but unknown meanings (such as "159", "one five nine"), and two words that everyone does not know and do not know the meaning (such as the Chinese word "垚硎辔" and the German phrase "Eins Fünf Neun").
References to the 6 groups of words used in the experiment[3]
As in the previous experiment, the volunteers randomly looked at a set of words and then randomly tasted a glass of sugar water. The experimental results show that after seeing "McDonald's" and "007", their sweetness threshold also dropped to 3.1g/L, which makes it easier to taste sweetness, and looking at unfamiliar or semantically unknown words does not have this effect.
This study tells us once again that round circles do have a more food sweetness bonus effect. In addition, I also warmly remind everyone that if you want to eat something sweeter, try not to look at those obscure and unfamiliar things, such as data, reports and papers...
Listen to smooth and silky melodies,
It will make chocolate taste smoother and sweeter
Do you remember the melodies that used to play in the dessert shop? Is it impossible to say the specific song title but vaguely feel sweet? The taste of dessert makes the song sound a lot sweeter, in fact, listening to the song of a specific melody will also make the food taste sweeter.
In 2017, Belgian psychologist Carvalho examined the effects of listening to music of different fluency levels on sweet tastes, and they recruited 116 volunteers to taste chocolate while listening to music.
The picture shows that the non-experimental volunteers giphy.com
Volunteers need to listen to a smooth melody and a rough melody. The former is usually presented in the form of long notes, legato (e.g., the long tone of the erhu or violin), while the latter usually appears as a series of short notes (such as a sound produced by rapid and repeated plucking).
During the listening process, volunteers need to hold a piece of chocolate in their mouths and wait for it to melt before eating it, and then when the music is over, they need to rate the silkiness and sweetness of the chocolate.
Volunteers rate chocolate sweetness, black for smooth melody, gray for rough melody 丨 References[4]
The experimental results showed that although the chocolates they ate were all the same, the volunteers believed that the chocolate they ate was silkier and sweeter when listening to the smooth melody, while the chocolate they ate was more jerky and bitter when listening to rough melodies.
Therefore, if you want to taste more sweetness, you may wish to listen to some smooth melodies of strings when eating to enhance the silky taste and sweetness of food.
At last......
Conscience reminder: The above is to bring some new ideas, we can critically learn from and absorb, skills can be used, if you really want to control sugar, strawberry mousse, cheesecake and chocolate, or try to avoid it...
bibliography
[1] Piqueras-Fiszman, B., Alcaide, J., Roura, E., & Spence, C. (2012). Is it the plate or is it the food? Assessing the influence of the color (black or white) and shape of the plate on the perception of the food placed on it. Food Quality and Preference, 24(1), 205-208.
[2] Stewart, P. C., & Goss, E. (2013). Plate shape and colour interact to influence taste and quality judgments. Flavour, 2(1), 1-9.
[3] Liang, P., Roy, S., Chen, M. L., & Zhang, G. H. (2013). Visual influence of shapes and semantic familiarity on human sweet sensitivity.
[4] Carvalho, F. R., Wang, Q. J., Van Ee, R., Persoone, D., & Spence, C. (2017). “Smooth operator”: Music modulates the perceived creaminess, sweetness, and bitterness of chocolate. Appetite, 108, 383-390.
Author: Monkey Fox
Editor: Malt Yang
An AI
I chose to critically absorb strawberry mousse, cakes and chocolates.
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