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Our brain also associates tastes with the metabolic effects they produce—such as blood sugar elevation—and with rewards like dopamine release. This learned aspect influences preferences beyond innate taste responses, explaining why we may develop cravings or aversions over time.
How Food Rewards and Preferences Are Shaped
Huberman explains that food preference is a blend of hardwired tendencies and experiential learning. For example:
- Sweetness and Blood Glucose: The brain seeks foods that raise blood sugar because they provide energy for neurons, thus reinforcing the desire for sweet foods.