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Abbey the Food Scientist
United States
เข้าร่วมเมื่อ 7 ก.พ. 2020
Hey all! My name is Abbey and I'm a food scientist by PhD, a science writer, and a TH-camr.
I like to think about food molecule by molecule instead of what we can see with the naked eye. I started using this approach during my PhD work where I spent six years studying the microstructure of ice cream. I'm fascinated by food science and enjoy writing and sharing what I've learned over the past 10 years in the field.
My TH-cam channel shares fun tidbits about food, looks at the science behind some of your most beloved dishes, and dives into what a food scientist does. You can also find me on other platforms like Medium, The Science Says and Bookshlf.
Come at me with any food and nutrition related questions, concerns, or comments!
I like to think about food molecule by molecule instead of what we can see with the naked eye. I started using this approach during my PhD work where I spent six years studying the microstructure of ice cream. I'm fascinated by food science and enjoy writing and sharing what I've learned over the past 10 years in the field.
My TH-cam channel shares fun tidbits about food, looks at the science behind some of your most beloved dishes, and dives into what a food scientist does. You can also find me on other platforms like Medium, The Science Says and Bookshlf.
Come at me with any food and nutrition related questions, concerns, or comments!
How Cheese Hijacks Your Brain (And Why It Feels So Good)
🧀 Have you ever wondered why you just can’t stop eating cheese? Why one slice of pizza turns into three? Or why mac and cheese feels like a warm hug you just can’t resist? 🧐
In this video, we’re diving into the science of why cheese is so hard to resist! It turns out, cheese isn’t just food-it’s playing tricks on your brain in ways you’ve probably never imagined. From casomorphins (yes, cheese acts like a mild opioid! 😲) to the perfect mix of fat and salt that lights up your brain’s pleasure centers, we’re breaking it all down.
✨ You’ll Learn:
✅ How cheese interacts with your brain’s opioid receptors
✅ Why aged cheeses pack an extra punch
✅ The science of "hedonic hunger" and why cheese feels so comforting
If you’re a cheese lover 🧀❤️, you need to watch this. But fair warning-you might never look at your favorite cheesy treats the same way again!
#Cheese #FoodScience #Addiction #CheeseAddiction
👉 Share this video with your fellow cheese lovers! 🧀✨
0:00 Introduction
1:32 When Food Acts Like a Drug
2:05 Enter Casomorphins-The Hidden Players
4:00 Aged Cheese is the Real Culprit
5:20 Fat, Salt, and the Perfect Storm
6:00 The Science of Cravings
📚 SOURCES 📚
-Bolat, Ecem, et al. “BCM-7: Opioid-like peptide with potential role in disease mechanisms.” Molecules, vol. 29, no. 9, 6 May 2024, p. 2161, doi.org/10.3390/molecules29092161.
-Review of the Potential Health Impact of Β‐casomorphins and Related Peptides - - 2009 - EFSA Journal - Wiley Online Library, efsa.onlinelibrary.wiley.com/doi/pdf/10.2903/j.efsa.2009.231r. Accessed 13 Jan. 2025.
-Espel‐Huynh, H. M., et al. “A narrative review of the construct of hedonic hunger and its measurement by the power of food scale.” Obesity Science & Practice, vol. 4, no. 3, 28 Feb. 2018, pp. 238-249, doi.org/10.1002/osp4.161.
WATCH NEXT 👉🏻 Why I'm Obsessed With Food Microstructure th-cam.com/video/1L9ixvC8DMY/w-d-xo.html
MY COURSES 🎓
🥗 Food Science for Beginners abbey-thiel.mykajabi.com/
✅ Why is cheese so addictive?
Cheese contains casein, a protein that breaks down into casomorphins during digestion. Casomorphins can bind to opioid receptors in your brain, triggering the release of dopamine-the feel-good chemical! 🧀🧠
❌ Is cheese as addictive as drugs?
Not exactly! While casomorphins interact with the same receptors as opioids, the effects are much milder. Think of it as a gentle nudge rather than a full-on high. 😊
✅ Why do aged cheeses feel harder to resist?
Aged cheeses contain higher levels of Beta-Casomorphin-7 (BCM-7), a potent casomorphin that builds up as the cheese matures. The longer it ages, the stronger the addictive pull! 🧀⌛
❌ Can cheese cravings be genetic?
Yes! Some people are genetically predisposed to process casomorphins more efficiently, which means they might feel stronger effects from eating cheese. 🧬🧀
✅ Why is cheese so satisfying?
It’s the perfect combo of fat and salt! Fat adds creaminess, salt enhances flavor, and together they light up the brain’s reward system, making cheese irresistible. 😋✨
✍🏻 abbeythefoodscientist.com
🖊️ medium.com/@abbeythiel
📧 abbeythefoodscientist@gmail.com
🐦 @abbey_thiel
In this video, we’re diving into the science of why cheese is so hard to resist! It turns out, cheese isn’t just food-it’s playing tricks on your brain in ways you’ve probably never imagined. From casomorphins (yes, cheese acts like a mild opioid! 😲) to the perfect mix of fat and salt that lights up your brain’s pleasure centers, we’re breaking it all down.
✨ You’ll Learn:
✅ How cheese interacts with your brain’s opioid receptors
✅ Why aged cheeses pack an extra punch
✅ The science of "hedonic hunger" and why cheese feels so comforting
If you’re a cheese lover 🧀❤️, you need to watch this. But fair warning-you might never look at your favorite cheesy treats the same way again!
#Cheese #FoodScience #Addiction #CheeseAddiction
👉 Share this video with your fellow cheese lovers! 🧀✨
0:00 Introduction
1:32 When Food Acts Like a Drug
2:05 Enter Casomorphins-The Hidden Players
4:00 Aged Cheese is the Real Culprit
5:20 Fat, Salt, and the Perfect Storm
6:00 The Science of Cravings
📚 SOURCES 📚
-Bolat, Ecem, et al. “BCM-7: Opioid-like peptide with potential role in disease mechanisms.” Molecules, vol. 29, no. 9, 6 May 2024, p. 2161, doi.org/10.3390/molecules29092161.
-Review of the Potential Health Impact of Β‐casomorphins and Related Peptides - - 2009 - EFSA Journal - Wiley Online Library, efsa.onlinelibrary.wiley.com/doi/pdf/10.2903/j.efsa.2009.231r. Accessed 13 Jan. 2025.
-Espel‐Huynh, H. M., et al. “A narrative review of the construct of hedonic hunger and its measurement by the power of food scale.” Obesity Science & Practice, vol. 4, no. 3, 28 Feb. 2018, pp. 238-249, doi.org/10.1002/osp4.161.
WATCH NEXT 👉🏻 Why I'm Obsessed With Food Microstructure th-cam.com/video/1L9ixvC8DMY/w-d-xo.html
MY COURSES 🎓
🥗 Food Science for Beginners abbey-thiel.mykajabi.com/
✅ Why is cheese so addictive?
Cheese contains casein, a protein that breaks down into casomorphins during digestion. Casomorphins can bind to opioid receptors in your brain, triggering the release of dopamine-the feel-good chemical! 🧀🧠
❌ Is cheese as addictive as drugs?
Not exactly! While casomorphins interact with the same receptors as opioids, the effects are much milder. Think of it as a gentle nudge rather than a full-on high. 😊
✅ Why do aged cheeses feel harder to resist?
Aged cheeses contain higher levels of Beta-Casomorphin-7 (BCM-7), a potent casomorphin that builds up as the cheese matures. The longer it ages, the stronger the addictive pull! 🧀⌛
❌ Can cheese cravings be genetic?
Yes! Some people are genetically predisposed to process casomorphins more efficiently, which means they might feel stronger effects from eating cheese. 🧬🧀
✅ Why is cheese so satisfying?
It’s the perfect combo of fat and salt! Fat adds creaminess, salt enhances flavor, and together they light up the brain’s reward system, making cheese irresistible. 😋✨
✍🏻 abbeythefoodscientist.com
🖊️ medium.com/@abbeythiel
📧 abbeythefoodscientist@gmail.com
🐦 @abbey_thiel
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