YouTube: https://youtube.com/watch?v=JTJMd-cTzKk
Previous: Paleo Got It Wrong: We've Loved Carbs for Over 100,000 Years | SciShow News
Next: 5 Periodic Tables We Don't Use (And One We Do)

Categories

Statistics

View count:64,281
Likes:3,551
Dislikes:119
Comments:394
Duration:02:59
Uploaded:2019-05-25
Last sync:2019-05-26 03:10
Go to http://Brilliant.org/SciShow to try out Brilliant’s Daily Challenges. The first 200 subscribers get 20% off an annual Premium subscription.

It goes on some of our favorite foods, and it can even make our least favorite foods taste better. Yes, we're talking about melted cheese.

Hosted by: Stefan Chin

SciShow has a spinoff podcast! It's called SciShow Tangents. Check it out at http://www.scishowtangents.org
----------
Support SciShow by becoming a patron on Patreon: https://www.patreon.com/scishow
----------
Huge thanks go to the following Patreon supporters for helping us keep SciShow free for everyone forever:

Adam Brainard, Greg, Alex Hackman, Sam Lutfi, D.A. Noe, الخليفي سلطان, Piya Shedden, KatieMarie Magnone, Scott Satovsky Jr, Charles Southerland, Patrick D. Ashmore, charles george, Kevin Bealer, Chris Peters
----------
Looking for SciShow elsewhere on the internet?
Facebook: http://www.facebook.com/scishow
Twitter: http://www.twitter.com/scishow
Tumblr: http://scishow.tumblr.com
Instagram: http://instagram.com/thescishow
----------
Sources:

https://www.jstage.jst.go.jp/article/fstr/20/1/20_23/_html/-char/en
https://academic.oup.com/jcr/article-abstract/41/2/261/2907546?redirectedFrom=PDF
https://www.sciencedirect.com/science/article/abs/pii/S0950329306001352?via%3Dihub
https://gizmodo.com/the-science-behind-why-fat-tastes-so-good-1511695998
https://www.popsci.com/science/article/2012-09/fyi-why-does-cheese-taste-better-when-its-melted
https://www.forbes.com/sites/michaelpellmanrowland/2017/06/26/cheese-addiction/#48e0b66b3583
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5502015/
https://www.theglobeandmail.com/life/food-and-wine/food-trends/how-saliva-determines-our-food-texture-preferences/article30221556/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4431788/
http://www.ediblegeography.com/listening-to-what-the-tongue-feels/
https://www.theatlantic.com/magazine/archive/2013/07/how-junk-food-can-end-obesity/309396/
https://www.sciencedirect.com/topics/food-science/food-texture
https://www.popsci.com/texture-food-science#page-3
https://www.popsci.com/replacing-fat#page-2
https://www.sciencedirect.com/science/article/pii/S0195666318304690
https://www.nytimes.com/2003/05/04/magazine/what-your-genes-want-you-to-eat.html
https://www.scientificamerican.com/article/how-sugar-and-fat-trick-the-brain-into-wanting-more-food/
https://www.theguardian.com/science/2015/jun/03/chimpanzees-can-cook-and-prefer-cooked-food-study-shows
https://www.researchgate.net/publication/23188709_The_effects_of_food_viscosity_on_bite_size_bite_effort_and_food_intake
https://www.npr.org/sections/thesalt/2012/10/10/162635648/why-foods-go-together-like-rama-lama-lama-ke-ding-a-de-dinga-dong
This episode of SciShow is brought to you by Brilliant.

You can go to Brilliant.org/SciShow to learn more.

[ INTRO ][. It’s ooey, it’s gooey, and it’s oh-so-delicious.

It’s on some of our favorite dishes, like pizza and nachos, and it can even make our least favorite foods taste better. Yes, I’m talking about cheese. Or more specifically, melted cheese — because while cheese is delicious and all, a lot of people think the melted stuff is so much better.

And that’s probably not a coincidence. There actually seems to be a scientific reason why people love melted cheese more than solid cheese. So the next time you’re reaching for those nachos… you can blame it on your biology.

According to the research, a lot of this has to do with something called mouthfeel — a term used to describe… well, how food feels in your mouth. It’s pretty straightforward. Studies suggest that mouthfeel plays a big role in how much we like a certain food, and that something’s texture can even influence how much of it we eat.

Take a study published in 2014. In it, researchers ran five experiments where two groups of people ate foods with different textures. In one experiment, they had 83 university students eat either hard or soft brownies while watching advertisements.

And the scientists found that the soft brownie group naturally ate more. People don’t just have a soft spot for brownies, though. Surveys have found that, when it comes to cheese, we also tend to like things on the softer side.

And scientists think there are a couple of reasons why. One is that we tend to like foods that don’t take a lot of work to eat — which makes sense. It’s way easier to stuff your face with a bunch of soft, fudgy brownies than a bag of rock candy.

This isn’t the whole answer, though, because the amount of effort it takes to eat can also be influenced by things like your saliva. For example, some people dissolve starches faster than others because their saliva contains more of a protein called salivary amylase. So something that feels really thick to you might feel more runny to someone else.

Another part of the answer, then, seems to be what the food is made of. In general, people probably love the mouthfeel of fatty foods — specifically, ones that go from solid to semi-solid or liquid, like cheese or chocolate — because it signals that the food is higher in calories. And since calories are our source of energy, there’s an evolutionary advantage to loving foods with lots of them.

Which probably also explains why fatty food is so good at activating the brain’s reward system. So really, your love of melty cheese might be your body’s way of trying to fuel itself. Between the calories and the fact that it’s just so easy to eat — what’s not to love?

Speaking of things that are easy to try, have you tried today’s Daily Challenge from Brilliant? Brilliant is probably best known for its courses about science, math, engineering, and computer science, but their Daily Challenges are really good. There’s a new one every day about a math, science, or computer science topics, and these questions great for brushing up on your skills between classes or on the bus home.

Also, they’re totally free. You can do today’s Daily Challenge right now, and if you want to get access to the entire archive, you can become a Premium member. And conveniently, the first 200 people to sign up at Brilliant.org/SciShow will get 20% off their annual Premium subscription.

So, have at it — and thanks for supporting SciShow along the way! [ Outro ].