Biology explains gluttony
Whether it's Thanksgiving, Christmas or some celebratory dinner, the script is the same for many people. We fill our plates, often go back for seconds, then claim "we're downright stuffed." Yet, when the coffee is ready and the pecan pie, cookie trays and box of chocolates slide onto the table, we partake even though we could barely eat another bite 15 minutes earlier.
I never knew there is a scientific/biological explanation for our capability of enjoying dessert after filling our stomachs to the brink moments before. David Katz from ABC News explains it is called sensory specific satiety -- which basically means feeling full of one type of food, but not another. Our appetite center is stimulated by different flavors. Eat enough salty and you become full of salty, but not yet satiated with sweet. Our Thanksgiving dinner makes us full of salty, savory and meaty only, which leaves us room for that sweet dessert.
The variety of food types offered at a Thanksgiving feast is a serious stimulant to our appetite center. Unfortunately, processed food is full of a variety of sugars, sodium and artificial flavors, which means if we eat a lot of processed fare, our appetite center is stimulated year-round. Katz provides several examples how we can use sensory specific satiety to our advantage, such as eating simple, natural foods, limit evening snacks to one type of food and don't let dessert be a reward after a large meal.
I always thought I ate too much at buffets because of the all-you-can-eat principle. Now I know the mass variety of foods can kick my appetite into overdrive. We're not gluttons after all!
For those who don't know, Dr. David Katz is a medical correspondent for ABC news and in addition has shared his thoughts on healthy living in 9 books. So, chances are, he knows what he's talking about and after reading 
Black pepper is a natural fat burner!
10 best choices for light beer
6 foods that fix bad breath
