Tag: Dietary psychology

The human brain, comprising just 2% of our body weight, uses about 20% of our total food energy. This intensive energy demand is a key reason why people say food is fuel, viewing nutrition as the power source for life's essential processes.

According to the Cleveland Clinic, food aversions are a very common phenomenon, with nearly 70% of pregnant women experiencing an aversion to at least one food. For many, a sudden or persistent aversion to protein can be confusing and concerning, impacting overall health and nutrition.

According to the World Health Organization (WHO), changes in dietary patterns have been driven by urbanization and increased processed food production, fundamentally shifting how and why people change their eating habits. These shifts are far from simple, representing a complex interplay of personal, social, and environmental factors.

With 83% of American families consuming it at least once a week, the prevalence of fast food is undeniable. But why do people choose fast food over healthy food, despite knowing the risks? The answers lie in a complex web of modern lifestyle factors and powerful psychological drivers.

Experts estimate up to 20% of Americans dislike mayonnaise, but for some, the reaction is a visceral disgust rather than simple dislike. Understanding the complex reasons behind why does mayo disgust me reveals much about our evolutionary instincts, sensory processing, and psychological relationship with food.

According to a 2017 meta-analysis, long-term calorie restriction is associated with a reduction in food cravings in overweight and obese adults. This suggests the answer to 'Is it true that the less you eat, the less you crave?' is not a simple yes or no, but rather depends on the duration and type of dietary change.

Approximately 90% of people experience food cravings, but **does craving fish mean anything** beyond a simple preference? The answer involves a fascinating interplay of your body's nutritional signals and your mind's psychological triggers.