The phenomenon of conditioned food aversion is also known as conditioned taste or flavor aversion, poison-based avoidance conditioning, bait shyness, or aversion therapy depending on the interests of the investigator. A taste aversion implies that the aversion is limited to a gustatory CS: that is, one that is sensed by the tongue. A flavor aversion implies that both taste and odor cues compose the CS and that both contribute to the conditioning.
Substances having a bitter, sour, or putrid flavor may evoke an unconditioned aversion, but investigators in food aversion studies typically use flavors that produce positive ingestive responses, such as a dilute solution of saccharin. After administration of an emetic agent such as lithium chloride (LiCl), a decrease in ingestion rapidly emerges in animals that received the CS and US paired closely in time. Any distinctive taste or flavor can be the target of a conditioned aversion, but some types of flavors seem to be particularly prone to the development of aversions. For example, proteins such as eggs, cheese, and meat are more likely to become targets of conditioned food aversions than carbohydrates, and novel foods are more likely to become targets than familiar foods (Bernstein, 1999).
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WHAT IT IS A three-phase plan that has been likened to the low-carbohydrate Atkins program because during the first two weeks, South Beach eliminates most carbs, including bread, pasta, potatoes, fruit and most dairy products. In PHASE 2, healthy carbs, including most fruits, whole grains and dairy products are gradually reintroduced, but processed carbs such as bagels, cookies, cornflakes, regular pasta and rice cakes remain on the list of foods to avoid or eat rarely.