Many celiac patients develop a sort of aversion to food that contains gluten 
, so that, after many years since the GF diet, the mere scent of a food with gluten (bread, pasta, pastries, croissants hot), instead of fostering in them a salivation (mouth watering) causes nausea and disgust, perhaps even a tummy ache. This effect
Garcia (or Conditioned taste aversion ) and is a classical conditioning (or Pavlovian).
John Garcia [1], an American psychologist, noticed this effect while studying the behavior of laboratory mice after irradiation. His experiments led to the view that, contrary to the studies of Pavlov, had only a single exposure with adverse effects on health of food because they associate that unfortunate event.
Recall that Pavlov [2], Russian physiologist and researcher at the turn of 1800 and 1900, he was able to show that it was possible to associate a behavior / response to a stimulus other than the original.
experiments saw the dogs drooled (had watering) at the sight of food. In a second phase, the investigator linked the presentation of the food at the sound of a bell. After several such events, the investigator was just playing the bell presentation of food, but animals, having initially neutral stimulus associated with the new food, drooled as if they saw the food.
the same way, but with opposite effect, the effect of Garcia [3] refers to the mental association (not a recall, but a knee-jerk reaction) of a negative event for the health of the animal or individual, who then reacts with a physiological repulsion.
E 'was found mainly in animals and men who have been very bad for poisoning or food poisoning, so that food is not only more pleasant, but causes nausea in both taste and smell. In particularly symptomatic celiac
very negative experience derived from the ingestion of food containing gluten could have the same effect of conditioning, by associating the smell or the taste of something dangerous to health.
Then there is the generalization of the stimulus. Eg. if the stimulus was associated with the smell or the taste of wheat pasta, over time the reaction could expand to other starchy foods that have the same characteristics (such as flour and wheat flour).
[1] http://en.wikipedia.org/wiki/John_Garcia_ (psychologist)
[2] http://www.psico.univ.trieste.it/fac / mdida2/Gerbino/PPC/7.pdf
[3] http://en.wikipedia.org/wiki/Taste_aversion
, so that, after many years since the GF diet, the mere scent of a food with gluten (bread, pasta, pastries, croissants hot), instead of fostering in them a salivation (mouth watering) causes nausea and disgust, perhaps even a tummy ache. This effect Garcia (or Conditioned taste aversion ) and is a classical conditioning (or Pavlovian).
John Garcia [1], an American psychologist, noticed this effect while studying the behavior of laboratory mice after irradiation. His experiments led to the view that, contrary to the studies of Pavlov, had only a single exposure with adverse effects on health of food because they associate that unfortunate event.
Recall that Pavlov [2], Russian physiologist and researcher at the turn of 1800 and 1900, he was able to show that it was possible to associate a behavior / response to a stimulus other than the original.
experiments saw the dogs drooled (had watering) at the sight of food. In a second phase, the investigator linked the presentation of the food at the sound of a bell. After several such events, the investigator was just playing the bell presentation of food, but animals, having initially neutral stimulus associated with the new food, drooled as if they saw the food.
the same way, but with opposite effect, the effect of Garcia [3] refers to the mental association (not a recall, but a knee-jerk reaction) of a negative event for the health of the animal or individual, who then reacts with a physiological repulsion.
E 'was found mainly in animals and men who have been very bad for poisoning or food poisoning, so that food is not only more pleasant, but causes nausea in both taste and smell. In particularly symptomatic celiac
very negative experience derived from the ingestion of food containing gluten could have the same effect of conditioning, by associating the smell or the taste of something dangerous to health.
Then there is the generalization of the stimulus. Eg. if the stimulus was associated with the smell or the taste of wheat pasta, over time the reaction could expand to other starchy foods that have the same characteristics (such as flour and wheat flour).
[1] http://en.wikipedia.org/wiki/John_Garcia_ (psychologist)
[2] http://www.psico.univ.trieste.it/fac / mdida2/Gerbino/PPC/7.pdf
[3] http://en.wikipedia.org/wiki/Taste_aversion
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