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AH

Andrew Huberman

05/01/25

@ Andrew Huberman

Sour receptors help detect spoiled or fermented food, which can be harmful.

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AH

How Smell, Taste & Pheromones Shape Behavior | Huberman Lab Essentials

@ Andrew Huberman

How Smell, Taste & Pheromones Shape Behavior | Huberman Lab Essentials

05/01/25

Related Takeaways

AH

Andrew Huberman

05/01/25

@ Andrew Huberman

Bitter receptors protect against poison by triggering the gag reflex when detecting bitter substances.

AH

Andrew Huberman

05/01/25

@ Andrew Huberman

Sweet receptors signal the presence of energy from sugars, while salty receptors detect electrolytes essential for bodily functions.

AH

Andrew Huberman

05/01/25

@ Andrew Huberman

Taste receptors on the tongue detect five primary tastes: sweet, salty, bitter, sour, and umami, with potential for a sixth receptor for fat.

DJ

Dr. Justin Sonnenburg

03/07/22

@ Andrew Huberman

It's crucial to choose fermented foods from the refrigerated section, as many products in the canned food aisle are not truly fermented and lack live microbes.

CG

Christopher Gardner

05/12/25

@ Andrew Huberman

Fermented foods are crucial for gut health, and a study showed that increasing intake of low-sugar fermented foods improved microbial diversity and reduced inflammation markers in participants.

AH

Andrew Huberman

06/05/25

@ Andrew Huberman

The area postrema in the brain stem detects harmful chemicals in the blood and triggers the vomiting reflex to protect the body from toxins.

AH

Andrew Huberman

06/05/25

@ Andrew Huberman

Neurons in the intestines, such as GLP1R neurons, detect stretch and nutrient presence, sending signals to the brain to regulate eating behavior based on gut status.

JP

Jordan Peterson

12/30/24

@ Andrew Huberman

The gut has neurons that respond to nutrients, signaling the brain when essential amino acids are consumed, which is crucial for understanding hunger and satisfaction.

JP

Jordan Peterson

12/30/24

@ Andrew Huberman

The brain learns to associate the taste and caloric content of whole foods with feelings of satisfaction, while highly processed foods make it difficult to establish this connection.