{"id":714,"date":"2013-09-13T09:09:10","date_gmt":"2013-09-13T07:09:10","guid":{"rendered":"http:\/\/ozinzen.com\/blog\/?p=714"},"modified":"2015-03-10T09:34:05","modified_gmt":"2015-03-10T08:34:05","slug":"gout-pourquoi-aime-t-on-le-gras","status":"publish","type":"post","link":"https:\/\/ozinzen.com\/blog\/gout-pourquoi-aime-t-on-le-gras\/","title":{"rendered":"Pourquoi aime-t-on le go\u00fbt du gras ?"},"content":{"rendered":"

\"le<\/span><\/p>\n

Les aliments contenant des lipides ont plus de go\u00fbt, nous avons une tendance naturelle \u00e0 en manger plus. La simple photo d\u2019un jambon-beurre nous fait saliver.<\/span><\/p>\n

Hypoth\u00e8se du gras favorisant la survie<\/span><\/h2>\n

Selon cette hypoth\u00e8se le corps cherche \u00e0 stocker des graisses afin d\u2019avoir des r\u00e9serves au cas o\u00f9 une p\u00e9riode de famine se produirait. Notre instinct primaire nous pousserait \u00e0 manger plus de nourritures grasses que notre besoin quotidien de base.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Le gras est un exhausteur de go\u00fbt<\/span><\/h2>\n

Lorsque nous mangeons un aliment, les mol\u00e9cules responsables du go\u00fbt interagissent avec la membrane des papilles gustatives situ\u00e9es sur la langue. Ces papilles gustatives lib\u00e8rent des neurotransmetteurs qui provoquent la sensation de go\u00fbt. De plus l\u2019odorat joue un r\u00f4le important dans la perception du go\u00fbt d\u2019un aliment.<\/span><\/p>\n

Les lipides abaissent le seuil de perception des mol\u00e9cules par les papilles gustatives selon des m\u00e9canismes encore mal compris. Ce sont des exhausteurs de go\u00fbt. C\u2019est \u00e9vident lorsqu\u2019on go\u00fbte une salade avec ou sans huile.<\/span><\/p>\n

Les lipides ont un effet suppl\u00e9mentaire sur la texture de certains aliments, en les rendant plus moelleux. Cet effet est moins important pour le go\u00fbt que l\u2019effet exhausteur.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Les cinq saveurs primaires<\/span><\/h2>\n

Les saveurs de base reconnues par les scientifiques ont des r\u00e9cepteurs d\u00e9di\u00e9s sur la langue.<\/span><\/p>\n

Cinq saveurs primaires ont \u00e9t\u00e9 identifi\u00e9es actuellement : sucr\u00e9, sal\u00e9, amer, acide et umami.<\/span><\/span><\/p>\n

Tout le monde sait identifier les go\u00fbts sucr\u00e9, sal\u00e9, amer et acide, mais qu\u2019est-ce que l\u2019umami ?<\/span><\/p>\n

Umami<\/strong> : \u00ab go\u00fbt savoureux \u00bb en japonais.<\/span><\/p>\n

La saveur umami est due \u00e0 l’acide glutamique, un acide amin\u00e9 pr\u00e9sent dans de nombreux aliments riches en prot\u00e9ines.<\/span><\/p>\n

Exemple d\u2019aliments avec un fort go\u00fbt umami : Parmesan, Roquefort, sauce soja, sauce de poisson (nuoc nam). D\u2019autres aliments ont un go\u00fbt umami moins \u00e9lev\u00e9 comme les viandes de poulet et de b\u0153uf.<\/span><\/p>\n

L’acide glutamique<\/span> est l\u2019acide amin\u00e9 le plus abondant de l’alimentation humaine. Sa saveur n\u2019est d\u00e9tectable que s\u2019il est \u00e0 l\u2019\u00e9tat libre et non un composant d\u2019une prot\u00e9ine. La fermentation, le m\u00fbrissement ou la cuisson d\u2019un aliment le lib\u00e8rent.<\/span><\/p>\n

L’acide glutamique (ou glutamate) est utilis\u00e9 comme additif alimentaire .<\/span><\/p>\n

Il serait responsable de l\u2019envie abusive de reprendre des chips aromatis\u00e9es car il augmente l\u2019app\u00e9tit en plus de donner meilleur go\u00fbt. C\u2019est une catastrophe di\u00e9t\u00e9tique.<\/span><\/p>\n

Les industriels mettent du glutamate dans de nombreux aliments pr\u00e9par\u00e9s, une raison de plus de faire la cuisine soit-m\u00eame.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Le gras est-il une saveur primaire ?<\/span><\/h2>\n

Des scientifiques essaient de d\u00e9terminer si le gras peut \u00eatre consid\u00e9r\u00e9 comme une saveur primaire.<\/span><\/p>\n

Si des mol\u00e9cules de lipides peuvent s\u2019associer \u00e0 des r\u00e9cepteurs de la langue en produisant un go\u00fbt unique, alors le gras est un go\u00fbt fondamental chez l\u2019homme.<\/span><\/p>\n

Dans l’\u00e9tude LIPIDES et GUSTATION : Paradigme et Paradoxes<\/strong>, le chercheur Philippe Besnard fait l\u2019hypoth\u00e8se qu\u2019il n\u2019y a pas de go\u00fbt fondamental du gras car bien qu\u2019il y ait une d\u00e9tection, celle-ci est inconsciente et ne produit pas de go\u00fbt chez l\u2019homme. Extrait :<\/span><\/p>\n

\n

le \u00ab go\u00fbt du gras \u00bb pourrait \u00eatre un syst\u00e8me d\u2019oro-d\u00e9tection inconscient permettant de s\u00e9lectionner les aliments non pas sur la base d\u2019une sensation primaire sp\u00e9cifique mais de leur densit\u00e9 \u00e9nerg\u00e9tique (\u00ab energy taste \u00bb).<\/span><\/p>\n<\/blockquote>\n

Le but des chercheurs est de lutter contre le surpoids en trouvant une mol\u00e9cule imitant le go\u00fbt du gras, mais sans les calories. Gare aux effets secondaires si une telle mol\u00e9cule est identifi\u00e9e et utilis\u00e9e.<\/span><\/p>\n

<\/h2>\n

En conclusion :<\/span><\/h2>\n

Mieux vaut faire la cuisine soi-m\u00eame car les industriels ou les restaurateurs mettent beaucoup de sel, sucre, gras et exhausteur de go\u00fbt. Pour le gras les huiles hydrog\u00e9n\u00e9es sont souvent utilis\u00e9es dans les plats pr\u00e9par\u00e9s, ce sont les pires pour la sant\u00e9.<\/span><\/p>\n

Il faut une juste dose de gras pour avoir beaucoup de saveurs, ni trop ni trop peu. Privil\u00e9gier avant tous les bons gras comme l\u2019huile d\u2019olive.<\/span><\/p>\n

\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":721,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[27],"tags":[26],"class_list":{"0":"post-714","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-sante","8":"tag-gout","9":"entry"},"yoast_head":"\nPourquoi aime-t-on le go\u00fbt du gras ? - Ozinzen<\/title>\n<meta name=\"description\" content=\"La simple photo d\u2019un jambon-beurre nous fait saliver. 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