As a personal chef, James Barry is quite interested in how food hits the sensory organs—does it smell tantalizing? Are the colors appealing? Will the recipient begin thinking about the dish before they even take a bite? Will the flavors explode on the tongue? Most Americans have some familiarity with how the senses can create a desire for—and potentially addiction to—food. Eating is preceded by the cephalic phase of digestion—smells, sounds, tastes, and even memories. “Cephalic” comes from the Greek word kephalikos, which means pertaining to the head.
It describes our first phase of digestion—everything that happens before we swallow our food. Modern lifestyle has poked many holes in the cephalic phase of digestion. On one hand, mindlessness and busyness can cause us to rush through this phase during our meals, potentially spelling problems with our digestion and overall health.
On the other hand, ultra-processed food manufacturers have used the cephalic phase of digestion—along with the appeal of convenience—to create hyper-palatable options that seem capable of changing how we perceive food. “What the ultra-processed food companies may be counting on is that we might automate the cephalic digestive process, rather than enjoy the slow appeal of a well-prepared meal,” Mr. Barry told The Epoch Times.
“A lot of modern-day living makes us need to get more work done and faster, and eating just becomes something that gets in the way. We eat while we’re dr.
