question: Why is it that if a person eats something that they absolutely love too many times in a short period of time it begins to not taste good anymore?
comment: Quote, "When you eat food, the receptors on your tongue send signals to your cerebral cortex, where different tastes are processed. From there, the taste activates the brain’s reward system, a network of chemical pathways, that produces dopamine. Dopamine levels spike when you eat a meal, but when you eat that meal over and over again, dopamine spikes gradually decrease until it levels out." URL_0
passages: Section::::Determinants.
  
  Expectations about the post-ingestive effects of a food are learned over time. In particular, it would appear that the expected satiety and expected satiation of foods increases as they become familiar.
   Two elderly people developed a transient pancreatitis after consuming "L. volemus" in central Anatolia in Turkey. Both had eaten the mushroom, which they knew as "Tirmit", many times before. The condition resolved spontaneously.
  
  Section::::Edibility and other uses.:Bioactive compounds.
   Section::::Temporal taste perception.
  
  Characteristics of a food's aftertaste are quality, intensity, and duration. Quality describes the actual taste of a food and intensity conveys the magnitude of that taste. Duration describes how long a food's aftertaste sensation lasts. Foods that have lingering aftertastes typically have long sensation durations.
   The cessation of a desire to eat after a meal "satiation" is likely to be due to different processes and cues. More palatable foods reduce the effects of such cues upon satiation causing a larger food intake. In contrast, unpalatability of certain foods can serve as a deterrent from feeding on those foods in the future. For example, the Variable Checkerspot butterfly contains iridoid compounds that are unpalatable to avian predators, thus reducing the risk of predation.
  
  Section::::See also.
  
  BULLET::::- Acquired taste
  
  BULLET::::- Flavor
  
  BULLET::::- Food craving
  
  BULLET::::- Motivation
  
  BULLET::::- Nutrition
  
  BULLET::::- Pleasure center
  
  Section::::External links.
   Section::::Taste receptor dynamics.
  
  Because a lingering taste sensation is intrinsic to aftertaste, the molecular mechanisms that underlie aftertaste are presumed to be linked to either the continued or delayed activation of receptors and signaling pathways in the mouth that are involved in taste processing. The current understanding of how a food's taste is communicated to the brain is as follows:
   The Roman Historian Flavius Josephus writing in the first century described classic symptoms of the syndrome among survivors of the siege of Jerusalem. He described the death of those who overindulged in food after famine, whereas those who ate at a more restrained pace survived.
  
  In his 5th century BC work 'On Fleshes' ("De Carnibus"), Hippocrates writes, "if a person goes
  
  seven days without eating or drinking anything, in this period most die; but there are some who survive that time
   Section::::Distinguishing aftertaste and flavor.
  
  Flavor is an emergent property that is the combination of multiple sensory systems including olfaction, taste, and somatosensation. How the flavor of a food is perceived, whether it is unpleasant or satisfying, is stored as a memory so that the next time the same (or a similar) food is encountered, the previous experience can be recalled and a decision made to consume that food. This process of multisensory inputs to the brain during eating, followed by learning from eating experiences is the central idea of flavor processing.
   The effect of the peak-end role in eating behavior also depends on personal factors such as self-restraint level on food choice. Robinson et al. discovered that for unrestrained eaters key moments in eating experiences have a disproportionately large influence on remembered enjoyment of eating. However, restrained eaters’ judgements on food are not influenced by the peak or end of the recent eating experience but by other cognitive factors such as semantic knowledge and beliefs about food that are already formed.
  
  Section::::Criticism.
   BULLET::::- All canned foodstuff, leftovers, fast foods containing sausages and deli meat (in general precooked and processed meats), frozen meat which are kept for a long time in the freezer, meet of old animals, salted or smoked fish can produce black bile in the body. Generally the older a food stuff is the more black bile and waste material it produces in the body and the harder it will be to digest.
  
  BULLET::::- Fast foods, all kinds of sauces, and pickled fruits and vegetables are not good for people with excessive black bile and increase it in the body.
   Expectations are also thought to be governed by the orosensory characteristics of food. Even subtle changes to the flavor or texture of food can have a marked effect. Expected satiation may be higher in foods that have a higher protein content, and in those that require more chewing and that are eaten slowly. Remarkably, it also appears that the expected satiety and expected satiation of foods is influenced by their perceived weight.
  
  Section::::Effect on appetite.
   Section::::Temporal taste perception.:Variability of human taste perception.
   Another criticism is that it is possible that in many cases animals are simply exhibiting Garcia-type learning which involves conditioned taste aversion. This type of behavioural response occurs when a subject associates the taste of a food with negative symptoms caused by that food so that they will avoid consuming a possibly toxic substance in the future. This being said, if a scrub jay chooses one food over another preferred food that will eventually spoil this may not be planning for the future, but taste aversion to avoid getting sick from the spoiled food.
   The description of taste intensity is also subject to variability among individuals. Variations of the Borg Category Ratio Scale or other similar metrics are often used to assess the intensities of foods. The scales typically have categories that range from either zero or one through ten (or sometimes beyond ten) that describe the taste intensity of a food. A score of zero or one would correspond to unnoticeable or weak taste intensities, while a higher score would correspond to moderate or strong taste intensities. It is the prolonged moderate or strong taste intensities that persist even after a food is no longer present in the mouth that describe aftertaste sensation.
   In 2000, Roberts visited Paris. He noticed in himself a significant loss of appetite and speculated that it was due to experiencing unfamiliar flavors of soft drinks that were not available to him in the USA. He reasoned, postulated, and concluded that there was a very deep association of familiar "flavorful" flavors with the regulation of body weight and that what a person eats can alter the setpoint. The more familiar and "flavorful" the food, the greater the effect on the body's setpoint or self-regulating system. So, accordingly, eating flavorful junkfood that is very high in flavor will increase the setpoint while taking 100-400 "flavorless" calories per day between meals will reduce the body's setpoint. Seth Roberts focused entirely on the psychology of the association by the brain with calories and familiar flavors and that effect on the setpoint.
   Section::::Food.:Effect of processing.
   When the patient ingests just a small amount of food, the first response is a stretching of the wall of the stomach pouch, stimulating nerves which tell the brain that the stomach is full. The patient feels a sensation of fullness, as if they had just eaten a large meal—but with just a thimble-full of food. Most people do not stop eating simply in response to a feeling of fullness, but the patient rapidly learns that subsequent bites must be eaten very slowly and carefully, to avoid increasing discomfort or vomiting.
   I have experienced a strange syndrome whenever I have eaten out in a Chinese restaurant, especially one that served northern Chinese food. The syndrome, which usually begins 15 to 20 minutes after I have eaten the first dish, lasts for about two hours, without hangover effect. The most prominent symptoms are numbness at the back of the neck, gradually radiating to both arms and the back, general weakness and palpitations...
   Section::::Processing in the cerebral cortex.
  
  The primary taste perception areas in the cerebral cortex are located in the insula and regions of the somatosensory cortex; the nucleus of the solitary tract located in the brainstem also plays a major role in taste perception. These regions were identified when human subjects were exposed to a taste stimulus and their cerebral blood flow measured with magnetic resonance imaging. Although these regions have been identified as the primary zones for taste processing in the brain, other cortical areas are also activated during eating, as other sensory inputs are being signaled to the cortex.
   BULLET::::- Not eating causes one form of unhealthy snacking. Evelyn Tribole and Elyse Resch claim in their book "Intuitive Eating" that the symptoms of starvation occur when the absence of eating is extended longer than a period of three to six hours. When the body undergoes a period of starvation, metabolism decreases and food cravings increase, causing a binge in eating high-carbohydrate foods. Neuropeptide Y (NPY) is a chemical in the brain produced during periods of starvation that triggers the need for carbohydrates. After a bout of starvation, NPY causes an eating binge of carbohydrates in which one surpasses the daily allowance, causing weight gain. Ingesting carbohydrates causes an increase in serotonin production which cancels the production of NPY. The longer the starvation period, the more intense food cravings become, making it difficult to follow the five characteristics of healthy snacking.
   As a given food is increasingly consumed, the hedonic pleasantness of the food's taste, smell, appearance, and texture declines, an effect commonly referred to as sensory-specific satiety. Consequently, increasing the variety of foods available can increase overall food intake. This effect has been observed across both genders and across multiple age groups, although there is some evidence that it may be most pronounced in adolescence and diminished among older adults.
   Because taste perception is unique to every person, descriptors for taste quality and intensity have been standardized, particularly for use in scientific studies. For taste quality, foods can be described by the commonly used terms "sweet", "sour", "salty", "bitter", "umami", or "no taste". Description of aftertaste perception relies heavily upon the use of these words to convey the taste that is being sensed after a food has been removed from the mouth.
   Section::::Signs and Symptoms.
  
  BULLET::::- A new found obsession for fine foods
  
  BULLET::::- Wanting to write, talk, eat, about refined foods
  
  Section::::Causes.
  
  It is believed that the frontotemporal circuits, normally involved in healthy eating, can, when injured, cause gourmand syndrome in patients. 
  
  Section::::History.
   A different form of dynamic inconsistency arises as a consequence of "projection bias" (not to be confused with a defense mechanism of the same name). Humans have a tendency to mispredict their future marginal utilities by assuming that they will remain at present levels. This leads to inconsistency as marginal utilities (for example, tastes) change over time in a way that the individual did not expect. For example, when individuals are asked to choose between a piece of fruit and an unhealthy snack (such as a candy bar) for a future meal, the choice is strongly affected by their "current" level of hunger. Individuals may become addicted to smoking or drugs because they underestimate future marginal utilities of these habits (such as craving for cigarettes) once they become addicted.
   Akumaki has no taste. It is typically eaten with blended sugar and toasted soybean flour "(kinako)", with a little salt or soaked in honey. If it is eaten with nothing, it tastes bitter. However, if it is eaten with a lot of sugar and kinako, it takes on a somewhat unusual flavor. It is sometimes considered an acquired taste.
  
  Section::::Past and Present.
   Section::::Prevention.
  