Tag: Sensation

For centuries, the human tongue was believed to perceive only five basic tastes: sweet, sour, salty, bitter, and umami. But a 2016 study published in the journal *Chemical Senses* uncovered evidence that humans can, in fact, taste starch, suggesting the existence of a sixth fundamental taste sensation. This discovery challenges long-held assumptions about carbohydrate perception and adds a new layer to our understanding of human food intake.

Studies have shown that drinking water triggers a rush of the 'feel-good' neurotransmitter dopamine, rewarding the brain for rehydration even before the fluid is absorbed into the bloodstream. This instantaneous reward is just one part of a complex process that makes drinking water so profoundly satisfying.

According to a study published in the journal Science, the sensation of carbonation activates the same pain receptors in the mouth as spicy foods, yet we find it pleasurable. This surprising fact is just one piece of the fascinating puzzle behind why do I love carbonation so much.

The chemical compound capsaicin, responsible for the heat in chili peppers, fools your brain into thinking it is in pain. This trickery explains the euphoric feeling—the 'spice high'—that some experience, making you wonder, **why do I feel high after eating spicy food**?