Ends Up You’ll have a Specific Taste for Fat


Benefits of Olive Oil for Keto

Video taken from the channel: Keto-Mojo


Italian Chef Reacts to GORDON RAMSAY Carbonara Video

Video taken from the channel: Vincenzo’s Plate


‘The Fast 800’ Author Dr Michael Mosley Answers Our Dieting Questions | Studio 10

Video taken from the channel: Studio 10


What Role Does our Microbiome Play in a Healthy Diet? with Tim Spector

Video taken from the channel: The Royal Institution


Food molecules: fats, carbohydrates, and proteins

Video taken from the channel: HarvardX


In the Future, You’ll Be Able To Taste When Your Medicine Is Working

Video taken from the channel: Eater


Will fast food ever taste the same? The trans fat ban in Canada

Video taken from the channel: Demystifying Medicine

July 23, 2015 A taste for fatty foods can be added to the list of five currently recognized tastes, according to Purdue University researchers. They said this sixth taste Triglycerides are a type of fat found in the blood. “That gives the richness, the creaminess, viscosity and so on,”but that is not the taste part. The taste part is when we cleave off part of that triglyceride, the fatty acid part.”.

Fat has a lot in common with the five basic tastes: salty, sweet, sour, bitter and umami. But while people easily recognize the texture of. They have found that variations in a gene can make people more or less sensitive to the taste of fat. The study is the first to identify a human.

The creaminess and viscosity we associate with fatty foods is largely due to triglycerides: a molecule with three fatty acids that isn’t a. Since then, molecular biologists have theorized that humans may have as many as 20 distinct receptors for such tastes as calcium, carbonation, starch and even water. The data supporting each vary.

In a new paper published in Chemical Senses, Richard D. Mattes, a professor of nutritional science at Purdue University makes an argument that not only do human beings have tastes for sweet, sour, salty, bitter and umami, they also have the ability to taste pure fat. Not that Mattes calls its fat, of course, he prefers to call it oleogustus. Scientists have agreed that the tongue can sense five distinct tastes but differed over whether our taste buds can detect fact. New research now finds that the tongue can recognize and has an affinity for fat and that variations in a gene can make people more or less sensitive to the taste of fat in foods.

Unfortunately, as a consequence you become less sensitive to the taste of fat and begin to prefer foods that contain higher levels of fat in order to obtain the same pleasurable sensation when eating. Probably nothing. Most scientists think that pure fat has no taste at all.

That applies to trans fats, other unsaturated fats like sesame and corn oi.

List of related literature:

Previously, the general consensus was that fat had not taste, but now tests have shown that taste buds can detect fat.

“Fats and Oils: Formulating and Processing for Applications, Third Edition” by Richard D. O'Brien
from Fats and Oils: Formulating and Processing for Applications, Third Edition
by Richard D. O’Brien
CRC Press, 2008

Curiously, similar claims regarding fat were based not on taste but on its energy density.

“Nutrition in the Prevention and Treatment of Disease” by Carol J. Boushey, Ann M. Coulston, Cheryl L. Rock, Elaine Monsen
from Nutrition in the Prevention and Treatment of Disease
by Carol J. Boushey, Ann M. Coulston, et. al.
Elsevier Science, 2001

Despite this, however, it is still unknown whether human receptors for fat taste actually exist.

“Springer Handbook of Odor” by Andrea Büttner
from Springer Handbook of Odor
by Andrea Büttner
Springer International Publishing, 2017

Fat actually envelops all of the potential variations of taste.

“Parables for the Virtual: Movement, Affect, Sensation” by Brian Massumi, Stanley Fish, Fredric Jameson
from Parables for the Virtual: Movement, Affect, Sensation
by Brian Massumi, Stanley Fish, Fredric Jameson
Duke University Press, 2002

In fact, you can develop a taste for richness of flavor rather than for fat content.

“Natural Health, Natural Medicine: The Complete Guide to Wellness and Self-Care for Optimum Health” by Andrew Weil
from Natural Health, Natural Medicine: The Complete Guide to Wellness and Self-Care for Optimum Health
by Andrew Weil
Houghton Mifflin, 2004

They say they try to avoid certain ingredients—fat, for example— but in blind taste tests they usually prefer foods with more fat.

“The End of Overeating: Taking Control of the Insatiable American Appetite” by David A. Kessler
from The End of Overeating: Taking Control of the Insatiable American Appetite
by David A. Kessler
Rodale Books, 2010

They may not reproduce the taste properties of fat, as fat itself provides flavor to foods and is a carrier of other fat­soluble flavor compounds in foods.

“Encyclopedia of Dairy Sciences” by John W. Fuquay, Paul L. H. McSweeney, Patrick F. Fox
from Encyclopedia of Dairy Sciences
by John W. Fuquay, Paul L. H. McSweeney, Patrick F. Fox
Elsevier Science, 2011

Furthermore, recent evidence suggests that taste mechanisms for fats may also exist.

“Fundamental Neuroscience for Basic and Clinical Applications E-Book” by Duane E. Haines, Gregory A. Mihailoff
from Fundamental Neuroscience for Basic and Clinical Applications E-Book
by Duane E. Haines, Gregory A. Mihailoff
Elsevier Health Sciences, 2017

It is also possible that fat may influence flavor perception at a cognitive level.

“Flavor Chemistry and Technology” by Gary Reineccius
from Flavor Chemistry and Technology
by Gary Reineccius
CRC Press, 2005

In contrast, olestra made with more saturated fatty acids is an opaque solid, resembling a higher melting point solid fat such as butter.

“Fat Digestion and Absorption” by Armand B. Christophe, Stephanie R. De Vriese, Stephanie DeVriese
from Fat Digestion and Absorption
by Armand B. Christophe, Stephanie R. De Vriese, Stephanie DeVriese
AOCS Press, 2000

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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  • Learn more in our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)”: https://harvardx.link/rd3v3

  • I was riveted, I watch a lot of these videos but this was the best I have seen for both presentation style, and originality of content. Bravo!

  • Could microbes be a factor in protecting some people from covid 19, and if that was the case could a fecal transplant from a asymptomatic fully recovered person, benifit another person to protect them like a vaccine.

  • Youtube video focused more on the speaker instead of his slides. Great speaker but it would be better for someone who is watching the video to see the speaker’s slides more, and not the speaker.

  • At 19.00 he should have said “…gained less weight.” Looking to his Powerpoint presentation, you can see for every gram of extra fibre in the diet, they gained 2 kgs less…’
    P.S. All of the twins were gaining some weight due to aging over the years.

  • Very interesting subject. The speaker, unfortunately, falls into the same trap he is warning everyone against. He makes the study of microbiome into a sensational discovery that trumps all dietary research up to this point and presents it as religion. But if you can bear through the stories of how no one had heard of “Kefir” before he wrote a book mentioning it and the condescending tone, it was an informative video.

  • Yes, I think this is all very interesting. But as far as health and chronic disease, I’m convinced it boils down to insulin that is, hyperinsulinemia and insulin resistance. That’s where the focus needs to be optimizing inputs and environment to promote insulin sensitivity. Everything else is essentially distraction and disinformation cloud.

  • Dairy & animal testing causes animal suffering,we must not cause harm in our Life to promote ourselves,as everything is connected.If one hurts we all hurt. Plant based foods give us all that we require to stay healthy….fact.

  • I have lived all my life on a diet considered by all as highly dangerous not by choice but by genetic makeup. I do not produce any of the enzyme required to metabolize Fructose fruit sugar.
    So I have not been able to eat any fruit or vegetables my whole life.
    I am now 63. Able to walk up mountains, and nearly keep up with a group of 30 year olds over an assault course! I am still fit enough to join the British army. I do not work out or exercise at all.
    My blood pressure is fine and my cholesterol level is medium (3)
    I eat only meat, cheese, sugar free bread, rice and pasta. Occasionally I will eat potato chips and green leaves of cabbage spinach floppy lettice and watercress. However I also eat a lot of herbs and whole seeds of spices. Such as fennel, coriander, celery seeds etc etc.
    Not having been diagnosed until I was in my mid 20’s and not receiving any worthwhile dietary advice ever from so called professional dietitians. I finally worked out what I could and could not safely eat only about 15 years ago. I recently had an MRI and ultrasound scan of my liver. We were expecting considerable damage from the decades of poor diet. My liver is enlarged about 100mm wider than it should be however there was no sign of damage or residual fatty deposits. The world expert on this condition Professor T Cox of Addenbrooks hospital Cambridge was amazed. He was expecting substantial damage as he had seen in other patents. I do have to eat probiotic yogurt every day and supplement my dietary fibre intake with none digestible fibre. I am now setting up a support group to help parents of HFI children and anyone diagnosed with the same genetic abnormality. I have linked all the English speaking social media support pages to this lecture. It is a really important source of information.

  • At 18:30 he explains that eating fibre prevents weight loss.
    Later he explains that fibre is good for gut microbes and gut microbes are good for weight loss.

  • What an excellent talk. Excited to apply this to my life and diet, and potentially look towards getting a microbiome analysis post dietary corrections!!

  • This video was stuck in my “watch later” playlist for too long! Great talk and certainly seems like a promising field.
    Anyone read the book and recommend it??

  • If he addressed this I apologize in advance as I must have missed it, but how does the manner in which the foods are prepared affect the microbe profile? Are we defeating the purpose of diversifying if we boil or bake the sources?

  • Great presentation. Look forward to further research into this topic. Note: I think Dr. Spector misspoke at 19:00, when he says, “…those who had high fiber diets lost less weight…” Someone earlier commented, “When was this from?”, stating that “this advice is from 15-20 years ago”. Actually, there was “talk” about one’s biome being affected by diet, medications, etc., but there was no way to meaningfully research it,…until the development and refinement of high through-put DNA sequencing. Up until about ten years ago, it would have been nearly impossible and prohibitively expensive to accurately identify (i.e., determine the exact DNA sequences) of the literally thousands of separate species of bacteria and archaea in the gut biome. Only after this technology was developed was it possible to accurately assess and derive causal links between the gut biome, (specific spectra of thousands of species of microbes), and various medical disorders and doing this comparing the biomes of thousands of different people. https://en.wikipedia.org/wiki/DNA_sequencing

  • Fat gutted people were on high fibre but slimmer people were on low fibre? And then the more they increased their fibre intake the more weight they lost?? Would help if this talk actually made sense!!

  • I am a retired physician studying Whole Food Plant Based nutrition where the amount of prebiotic fiber is pivotal for the bugs. Wonderful presentation, indeed a timely insight to many recent publications but with personnel (n=1), clinical and research data. The ‘soil food web’ is yielding similar recognition as to soil health. New vistas! Thanks.

  • Excellent presentation on a very timely and relevant topic.
    Is there a study in the U.S. which is the equivalent of the ‘British Gut Project’ in determining an individual’s microbiome diversity?

  • I find myself wanting to get my doctor to watch this video. Fascinating and actually full of helpful and non extreme advice. Excellent presentation. Thank you.

  • Glyphosate is an antibiotic sprayed on everything and it is necessary for nothing. It tricks organisms into thinking it is glycine, horrible results, liver offloads toxins into fat, causing obesity?

  • Best response to the diverse reactions we all have from eating the same stuff.
    Fad diets will hopefully be a thing we look back upon in dismay.

  • Very interesting and helpful. Professor Tim Spector has been researching for many years and I am proud to have been a part of his research over the many years previous with my twin sister. They are still asking for more volunteers all the time. Especially with this gut research, as this will help us understand how our body works towards what we eat and drink and were we live and our life style. I hope in the coming future there will be more help and understanding for our wellbeing. Well done to you Tim Spector.

  • Okay, an entire talk about what is a healthy diet for the human ape, with zero mention of the human endothelium and its relationship to oils and fats. Probably the most important organ in the human body when it comes to diet, the special layer of cells that coats the interior walls of our blood vessels, the gatekeeper of nutrients from blood to tissue, which happens to be injured by many of the foods Tim Spector suggests to be consumed for a healthy diet. So, another talk that repeats the old mantra that is still rife today “Mediterranean diet! Mediterranean diet!”. Oh, gee, thanks.

  • I believe if one overpopulates ones microbiome through probiotics that contain a random selection of “good” bacteria species based on nothing but statistics, the best way to get a re-do at a balancing action is to include fasting, simply to reduce the number of bacteria present in the gut.

    These bacteria are constantly multiplying, dieing, fighting over resources, just like animals in nature or fish in the ocean. What you feed them determine which ones get the upper hand. It IS an ecosystem. If you take plenty of probiotics and eat lots of fiber, it’s possible a species of bacteria that doesn’t suit you overpopulates your intestine and it won’t die off or be countered by other species until it’s source of nutrition is lessened or lost.

  • I thought science told us that probiotics are bad for the microbiome, as they tend to overpopulate and unbalance it. https://nutritionfacts.org/video/culture-shock-questioning-the-efficacy-and-safety-of-probiotics/

  • When was this from? This is advice you would have heard 15-20 years ago. I have watched so many lectures from top experts and follow all of the clinical trials and the watch he saying that we think is from decades ago. There are too many people who think high-fat diets are the problem now. We all know processed high sugar foods is a big problem and yet he’s we all still think the former. There were many things he say like this. He wasn’t completely wrong. It’s like he researched online and took half the information from now and half the information from the 1980’s or 1990’a. Some of the stuff contradicted what all the researcher working solely on gut bacteria. I know he’s a doctor but that certainly doesn’t mean he knew anything about gut bacteria other then what he has read online. Matter of fact he said this much at the beginning of the lecture. Just not in those exact words. But he did say that he tried old fashion diets to start with until he researched more. I am not at all impressed with this lecture and the information that he is passing out. It is true so it seems that gut bacteria is most likely responsible for obesity, diabetes 2, and many more chronic diseases. Take his advice with a grain of salt but do do as he says and vary your diet and the vegetables that you eat.

  • What an excellent talk and research thank you! Glyphosate is creeping more and more into our food chain. For example, I believe avocados are now sprayed with it to prolong shelf life and crops are sprayed with Glyphosate prior to harvest to dry them off. But Glyphosate is also patented as an antibiotic so could this be reducing our western microbiome? Is your research looking at this possibility?

  • This is an experiment. I lasted until 7:50, and he has given lots of personal more or less contrarian and weighty opinions in an authoritative manner without laying out good scientific reasoning or much in way of proofs etc.(Yep, I did to various degrees disagree with many of his opinions, which motivated the comment, but doesn’t invalidate the point I’m trying to make.) Let me jump to 20:00, and see if it the talk gets beyond opinions and facts aimed at telling us how amazingly important microbiome is. (Despite the hype, and some very interesting facts etc., there doesn’t seem to be huge effects in the many experiments that have been made by now, it seems to me.)

    Beyond 20:00, now at 22:37. This was a much better experience as he talks about some real experiments, but he’s still in narration mode, trying to make the case that microbiome is huge. But, as he concludes, with the supposed thin-making bacteria in some people’s guts, the people who have tried to supplement these in cereals. didn’t succeed. Facts over narration.

    I’m sorry to leave this kind of sour comment, but since this video was so well liked, and being published on a prestigious science channel, I thought it could potentially be worth saying. And maybe my judgment is off, I only watched 10mins, my credentials in science are modest etc.

    At least we’re all united in our efforts of critical thinking, eh?:)
    Have a nice day.

  • I suppose I must have some microbes that love milk and dairy products:) Though for some reason they hate fungi, especially mould in cheese.

  • Prof. Spector, as an ex-NHS biomed scientist who majored in microbiology (UCH & HTD St Pancras) I could not resist watching this. When I trained there were ‘normal flora’ (= harmless so ignore) and pathogens (= do something, identify which antibiotics should work). This was a real eye-opener regarding how far microbiological knowledge of ‘normal flora’ has advanced, and how far it still has to go. I was enthralled, thank you.

  • Holy s**t are all Italian chefs like this it’s like if you added a couple extra ingredients it’s a sin against every religion and culture it’s like every single time you make a dish it Hass to be the exact recipe that they use

  • Most of this is great, but fermented foods are widely promoted despite there being little to no support for them in the literature. They contain non-host-native microbes and thus can in no way restore lost host-native microbes.

  • A lot of the gut-brain connection in particular is fascinating to me. Seems like there’s still a lot of research that needs to be done.

  • I am really looking forward to the advancements to come in personalized, data backed diet advice. I would love to be able to wear a glucose monitor and get my biome sequenced so that I could have a better idea of what foods i should eat and avoid.

  • Thanks… you gave me the information I’m looking for about where my diet is off because I eat the same thing almost everyday so my belly fat seems permanent until now that I know to embrace diversity in my food choices.

  • Getting fat is a problem, but if you are skinny, that’s by no means an assurance your’re healthy…lots of skinny Type 2 diabetics out there.

  • you never put the garlic before the bacon. and taste and texture 2 different things. I guarantee you them to head to head this “chef” chokes

  • Quando ho visto il video originale di Gordon, aveva esattamente 1786 dislike e 1786 commenti. Quando li ho scorsi, erano tutti in italiano e incazzatissimi �� Ovviamente il mio è stato il 1787.

  • And what is going on with the peas? Peas are meant for fresh salats, or eaten as a snack, straight from their pods. Cooked peas are disgusting… ��

  • I’m more of a basil kind of guy, when it comes to carbonara, not really as an ingridient, but more as an aroma inducing decoration. I mostly use parcille in some of the danish dishes, but still rarely.

  • TBF I think the reason Gordon was using bacon is because he knows most people in the UK are familiar with it and wont know where to find pig cheek.

  • Listen there’s been a burger made out of every f***ing thing on the planet so yes if you made a burger out of mushrooms it would still be a burger you’re acting like adding bacon or cream or whatever is the problem it’s like taking a fap inside the pasta

  • Excellent talk and science. Most dietary advice to date has been completely unsound. It is very encouraging to see medicine begining to get its act together as we see here. Given that most of our disease epidemics seem to be related to diet this is not before time. Doctors are still prescribing low fiber diets to people with diverticulitus, most likely it was a low fiber diet that gave them the diverticulitus in the first place. Saturated fat does not cause heart disease, the sugar that has replaced it in our diets is probably respoinsible for the diabetes epidemic. The NHS recently upped its diietary advice from the 20g of fiber a day to 30g of fiber a day so some progress is being made.

  • the majority of Brasilians can play football better than rest the world.. the same for Jamaicans as sprinters even a Jamaican waiter can ride faster than a pro from others nations..the same for Italians in the kitchen the majority of us can cook better than Gordon Ramsey..his carbonara it’s a shame..non ne ha azzeccata una anche il parmigiano al posto del pecorino romano

  • He had 10 minutes to cook this, it was a challenge. It is supposed to be messy, it is supposed to be what ever he wants it to be. It was during the covid lockdown and these videos where to inspire other families to do fun/messy cooking while locked in their homes. Watch his actual tutorials on cooking and you’ll notice the difference in quality. It’s sad to see that you’re judging and criticising him while he was just messing around in the kitchen, also trying to lighten up the vibes around the world.

  • I really love this video and I agree with everything you say i dont know what Gorden Ramsay is making there but it has nothing to do with carbonara and omg he is so messy. I hope he see this video. Please share it with him guys

  • Gordon Ramsay is one of those people who talk really fast and with conviction, which convinces a lot of people that he’s an expert… When he isn’t. I mean, he probably is a great chef, but he just gets some cuisines totally wrong.

  • Its basic gordon… its basic ������ I can’t stop laughing when watching this part LOL ya how can a judge of masterchef put the garlic after the meat LOL!

  • Bacon lacks some of the flavour from being smoked rather than cured with herbs and garlic like pancetta is for instance (which is hard for us to get in some places in the UK I have to make my own). So when I’m making carbonara and have to use bacon I may add a touch of finely minced garlic, like 1/4 1/2 clove, but not 2 full cloves thrown in right at the end, it would have overpowered the entire dish!

  • Lol this was great. I love Gordon Ramsey but Vincenzo is 100% correct. I went to a restaurant because I wanted carbonara, which is my favourite. I read the description and read brocoli… Brocoli!!!!! I closed the menu and walked out. It’s carbonara!! Probably the easiest dish! Lol ughhh

  • If not Carbonara what should he have called this dish? because i absolutely trust it tastes very well, and in the end that’s most important

  • Anyone else find it a bit curious how here everyone kinda agrees with Vincenzo about Gordon ruining the Carbonara, but on FB its the exact opposite? Different demographics, I guess.

  • Turns out that not only Italian that was scared/angry when looking at this recipe

    I’m also got angry, and i’m not even Italian, not even a single bit

  • Bravo, Vincenzo! Ramsay is so overrated & full of himself he thinks he can perfect any dish, any culture. When Marco made him his b*tch he passed on both his arrogance & his ignorance. Enjoy obscurity, Gordon.

  • I don’t appreciate Italians going out of they’re own way to crap on other people’s cooking, but with with Gordon Ramsay it’s cool. One should give as good as he gets.

  • No, Gordon has already stated publicly that the person who taught him was aggressive so he carried that tradition on in his teachings. Other than that, he’s always been a kind and decent man. Don’t confuse the Hell’s Kitchen chef with the real man. I mean, he is a Michelin Chef which accounts for quite a bit. He’s not a Native Italian, but respects each and every ethnicity and does what he, himself was taught in each region of every country. I liked you…at first…but bagging on a fellow chef, no respect for that.

  • I don’t know… but I feel like it’s great what Gordon does. I mean he was inspired by the Italiens and made his own thing about it. That’s what I DO with every recipe. I change every recipe a little bit up.

  • when i saw his carbonara video i was confused because he put ingredients in that has absolutely nothing to do with carbonara.

    i just cooked some noodles, put some ham, cheese and ketchup in, its carbanora, just different.

  • The whole point of the video is an easy to make 10 minute meal. That’s why he doesn’t get expensive ingredients or use things that need long cooking

  • To all the b*tthurt people, I put what I want in the pasta that I can call Carbonara, if it tastes good to me. No one gives an F about your traditionalist rants, you can keep that ancient and specific recipe to yourself. Hope you get served pizza with pineapple >:D

  • You’re being too nice Don Vincenzo he f***ed up that recipe. Completely butchered it, he should avoid going to Rome for at least 10 years.