El sabor NO está en la comida… esto cambia cómo comes

If you want to know what I have planned for June 30th, click here: chefsdecorazon.com/registro?utm_source=youtube&utm_medium=social&utm_campaign=lead_magnet&utm_content=r4 Katia Brambila presents "Science in the Kitchen," a space to learn to understand food and promote health and well-being. Here, you'll not only learn to cook, but also to make conscious choices about your healthy eating, because flavor is created within you. Develop mindful eating for a fuller life and greater well-being. 🧁 [00:01] Katia explains that flavor isn't actually in the food, but rather an interpretation created by the brain based on the senses. [01:00] She talks about how cooking activates scientific processes within the body and how understanding this changes the way we relate to food. [01:35] She debunks the myth that each area of ​​the tongue detects a different flavor; The entire tongue can perceive all flavors. [02:01] She explains that the brain interprets flavor based on memories, emotions, and past experiences, using a dessert that reminds her of her grandmother as an example. [03:27] She highlights the importance of smell: much of flavor actually comes from the aromas we perceive when eating. [04:24] She describes the function of each taste: sweet for quick energy, salty for body regulation, sour for alertness, and bitter as a defense mechanism. [05:37] She introduces umami and fatty tastes, explaining how they contribute depth, creaminess, and satisfaction to healthy desserts. [06:41] She concludes that mindful cooking helps reconnect with the body, improve habits, and use food as a tool for well-being and healing. Have you ever wondered what really happens when you taste a dessert? Here I explain the science of flavor and how your brain interprets each ingredient, so you can stop following recipes and start cooking with intention.