“I don’t know whether the food industry figured this out or stumbled into it accidentally, but when you put more varieties of flavor into food and conceal one with the other, you turn on more appetite and people eat more,” [David L. Katz, author of The Flavor Point Diet] adds. And while this may be a good thing for food sellers, it can feel like sabotage for those watching their waistlines.
“The bottom line is that I believe there’s an overwhelming body of evidence that suggests that we’ve created a food supply with an incredible amount of variety available all the time, both among foods and within foods. And if your appetite is in overdrive, portion control is very tough; you’re going to be hungry and unsatisfied,” he says.
“And then there’s the obvious fact that the single most important thing about food is taste,” Katz explains. “That’s how we interact with food. If we know that limiting food to a simple flavor causes people to fill up faster, it really makes sense that having a wide variety of flavors engineered into foods would make people fill up slower and need to eat more. If you are choosing simpler foods and are arranging them in a reasonable pattern, you will fill up on fewer calories.”
The Flavor Point Diet describes how to eat by utilizing flavor categories so that your appetite isn’t turned on unnecessarily by eating salmon with a citrus vinaigrette, cheesy broccoli, and a salad with ranch dressing. However, Katz emphasizes that the concept’s substance isn’t so much in which flavors to put together; it’s the overall simplification of flavors that matters. “Avoid excessive variety in a given meal or a given snack,” he says. “For example, if you’re snacking during the day or you’re snacking in the evening, don’t cruise from one food to another.
“In terms of meals, try to have a harmony of flavors,” he continues. “Don’t have a different sauce and a different dressing on everything. If you are having grilled chicken or fish with a marinade, have a salad dressing that’s very similar to that marinade. A citrus marinade over fish works nicely if you have a citrus vinaigrette dressing over your salad. So simplify and harmonize.”
When trying to search for fewer flavor profiles in processed foods, Katz says the shorter the ingredient list, the better. “The closer you get to nature, the fewer unnecessary flavor additions there will be in that food, the more wholesome it is, and the fewer calories it takes to fill you up,” he says.
Source: Today’s Dietitian