TEDGlobal 2010
Heribert Watzke: The brain in your gut
Heribert Vacke (Heribert Watzke): Mozak u našim crevima
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Da li ste znali da imate funkcionalne neurone u svojim crevima - otprilike stotinu miliona njih? Naučnik koji se bavi hranom, Heribert Vacke, nam govori o "skrivenom mozgu" u našim crevima i o iznenađujućim stvarima koje osećamo zahvaljujući njemu.
Heribert Watzke - Food scientist
Heribert Watzke studies the brain in our gut -- and works to develop new kinds of food that will satisfy our bodies and minds. Full bio
Heribert Watzke studies the brain in our gut -- and works to develop new kinds of food that will satisfy our bodies and minds. Full bio
Double-click the English transcript below to play the video.
00:16
This technology
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Ova tehnologija
00:18
made a very important impact on us.
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je veoma uticala na nas.
00:20
It changed the way our history developed.
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Promenila je način
na koji se naša istorija razvijala.
na koji se naša istorija razvijala.
00:24
But it's a technology so pervasive,
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Ali ta tehnologija je toliko prožimajuća,
00:26
so invisible,
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tako nevidljiva,
00:28
that we, for a long time,
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da je dugo vremena
00:30
forgot to take it into account
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nismo uzimali u obzir
00:33
when we talked about
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kada smo govorili
00:35
human evolution.
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o ljudskoj evoluciji.
00:37
But we see the results of this technology, still.
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Međutim, i dalje vidimo rezultate
ove tehnologije.
ove tehnologije.
00:40
So let's make a little test.
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Hajde da uradimo mali test.
00:42
So everyone of you turns to their neighbor please.
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Zamolio bih da se svako od vas
okrene ka svom susedu.
okrene ka svom susedu.
00:46
Turn and face your neighbors.
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Okrenite se i suočite sa svojim susedom.
00:48
Please, also on the balcony.
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Molim vas, i vi na balkonu.
00:51
Smile. Smile. Open the mouths.
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Nasmešite se. Nasmešite se.
Otvorite usta.
Otvorite usta.
00:53
Smile, friendly.
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Nasmešite se, prijateljski.
00:55
(Laughter)
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(Smeh)
00:57
Do you --
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Da li -
00:59
Do you see any Canine teeth?
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Da li vidite očnjake?
01:02
(Laughter)
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(Smeh)
01:04
Count Dracula teeth
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Zube kao kod grofa Drakule
01:07
in the mouths of your neighbors?
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u ustima vašeg suseda?
01:09
Of course not.
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Naravno da ne.
01:11
Because our dental anatomy
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Zato što je naša
dentalna anatomija
dentalna anatomija
01:14
is actually made,
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zapravo namenjena
01:16
not for tearing down raw meat from bones
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ne kidanju sirovog mesa sa kostiju
01:19
or chewing fibrous leaves for hours.
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ili žvakanju vlaknastog lišća satima.
01:24
It is made for a diet
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Napravljena je za ishranu
01:26
which is soft, mushy,
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koja je meka, kašasta,
01:29
which is reduced in fibers,
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sa manje vlakana,
01:32
which is very easily chewable
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može se veoma lako sažvakati
01:34
and digestible.
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i variti.
01:37
Sounds like fast food, doesn't it.
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Zvuči kao brza hrana, zar ne?
01:39
(Laughter)
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(Smeh)
01:41
It's for cooked food.
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Namenjena je kuvanoj hrani.
01:44
We carry in our face the proof
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Na našem licu nosimo dokaz
01:47
that cooking,
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da nas je kuvanje,
01:49
food transformation,
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transformacija hrane,
01:52
made us what we are.
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načinilo onim što smo.
01:54
So I would suggest that we change how we classify ourselves.
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Predložio bih da promenimo način
na koji se klasifikujemo.
na koji se klasifikujemo.
01:57
We talk about ourselves as omnivores.
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Govorimo o sebi kao o svaštojedima.
02:00
I would say, we should call ourselves coctivors --
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Pre bih rekao da bi trebalo
da se nazovemo koktivorima -
da se nazovemo koktivorima -
02:03
(Laughter)
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(Smeh)
02:05
from coquere, to cook.
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od reči "coquere",
što znači kuvati.
što znači kuvati.
02:08
We are the animals
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Mi smo životinje
02:10
who eat cooked food.
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koje jedu kuvanu hranu.
02:13
No, no, no, no. Better --
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Ne, ne, ne. Bolje -
02:15
to live of cooked food.
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žive od kuvane hrane.
02:17
So cooking is a very important technology.
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Kuvanje je veoma važna tehnologija.
02:19
It's technology.
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To je tehnologija.
02:21
I don't know how you feel,
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Ne znam kako se vi osećate,
02:23
but I like to cook for entertainment.
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ali ja volim da kuvam radi zabave.
02:25
And you need some design
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Treba vam neki dizajn
02:27
to be successful.
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da biste bili uspešni.
02:29
So, cooking is a very important technology,
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Dakle, kuvanje je veoma važna tehnologija,
02:32
because it allowed us to acquire
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jer nam je omogućila da dobijemo ono
02:35
what brought you all here:
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što vas je sve ovde dovelo:
02:38
the big brain,
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veliki mozak,
02:40
this wonderful cerebral cortex we have.
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tu divnu moždanu koru koji imamo.
02:43
Because brains are expensive.
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Jer mozgovi su skupi.
02:46
Those have to pay tuition fees know.
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Oni koji moraju
da plaćaju školarinu, znaju.
da plaćaju školarinu, znaju.
02:49
(Laughter)
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(Smeh)
02:51
But it's also, metabolically speaking, expensive.
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Ali su i, metabolički govoreći, skupi.
02:55
You now, our brain is two to three percent of the body mass,
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Znate, naš mozak je dva ili tri procenta
telesne mase,
telesne mase,
02:58
but actually it uses 25 percent of the total energy we use.
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ali zapravo koristi 25 procenata
ukupne energije koju potrošimo.
ukupne energije koju potrošimo.
03:01
It's very expensive.
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To je veoma skupo.
03:03
Where does the energy come from. Of course, from food.
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Odakle dolazi energija?
Naravno iz hrane.
Naravno iz hrane.
03:06
If we eat raw food,
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Ako jedemo sirovu hranu,
03:08
we cannot release really the energy.
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ne možemo zapravo
da oslobodimo energiju.
da oslobodimo energiju.
03:12
So this ingenuity of our ancestors,
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To je genijalnost naših predaka,
03:15
to invent this most marvelous technology.
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da izmisle tu krajnje veličanstvenu
tehnologiju.
tehnologiju.
03:18
Invisible -- everyone of us does it every day, so to speak.
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Nevidljivu - svako od nas je koristi
svaki dan, da tako kažemo.
svaki dan, da tako kažemo.
03:22
Cooking made it possible
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Kuvanje je omogućilo,
03:24
that mutations,
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da nas mutacije,
03:26
natural selections, our environment,
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prirodni odabir, naša okolina
03:28
could develop us.
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razviju.
03:32
So if we think about
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Ako razmislimo o ovom
03:34
this unleashing human potential,
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oslobođenom ljudskom potencijalu,
03:37
which was possible by cooking and food,
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koji je bio moguć zahvaljujući
kuvanju i hrani,
kuvanju i hrani,
03:40
why do we talk so badly about food?
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zašto pričamo loše stvari o hrani?
03:43
Why is it always do and don'ts
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Zašto je tu uvek šta sme, a šta ne
03:45
and it's good for you, it's not good for you?
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i to je dobro za tebe,
to nije dobro?
to nije dobro?
03:47
I think the good news for me
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Mislim da bi za mene
bila dobra vest
bila dobra vest
03:49
would be if we could go back
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ako bismo mogli
da se vratimo unazad
da se vratimo unazad
03:52
and talk about the unleashing,
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i govorimo o oslobađanju,
03:54
the continuation of the unleashing of human potential.
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o nastavku oslobađanja
ljudskog potencijala.
ljudskog potencijala.
03:57
Now, cooking allowed also
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Pored toga, kuvanje nam je omogućilo
03:59
that we became a migrant species.
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da postanemo vrsta koja se seli.
04:02
We walked out of Africa two times.
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Dva puta smo odlazili iz Afrike.
04:05
We populated all the ecologies.
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Naselili smo sve ekologije.
04:07
If you can cook, nothing can happen to you,
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Ako umeš da kuvaš,
ništa ti se neće desiti,
ništa ti se neće desiti,
04:10
because whatever you find,
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jer šta god da nađeš,
04:12
you will try to transform it.
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pokušaćeš da transformišeš.
04:14
It keeps also your brain working.
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To takođe održava tvoj mozak
u radnom stanju.
u radnom stanju.
04:17
Now the very easy and simple technology
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Veoma laka i jednostavna tehnologija
04:21
which was developed
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koja je razvijena
04:23
actually runs after this formula.
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zapravo funkcioniše po ovoj formuli.
04:25
Take something which looks like food, transform it,
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Uzmi nešto što liči na hranu,
transformiši ga
transformiši ga
04:28
and it gives you a good, very easy, accessible energy.
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i ono će ti dati dobru, veoma laku,
pristupačnu energiju.
pristupačnu energiju.
04:31
This technology affected two organs,
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Ova tehnologija je uticala na dva organa,
04:34
the brain and the gut, which it actually affected.
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mozak i creva.
04:37
The brain could grow, but the gut actually shrunk.
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Mozak je mogao da raste,
ali se crevo zapravo skupilo.
ali se crevo zapravo skupilo.
04:40
Okay, it's not obvious to be honest.
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U redu, nije baš očigledno,
da budemo iskreni.
da budemo iskreni.
04:42
(Laughter)
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(Smeh)
04:45
But it shrunk to 60 percent
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Ali skupilo se na 60 procenata
04:47
of primate gut
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creva primata,
04:49
of my body mass.
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moje telesne mase.
04:51
So because of having cooked food,
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Dakle, postojanje kuvane hrane
04:54
it's easier to digest.
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omogućava lakše varenje.
04:57
Now having a large brain, as you know,
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Ali imati veliki mozak, kao što znate,
05:00
is a big advantage,
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velika je prednost,
05:02
because you can actually influence your environment.
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jer možeš da utičeš na svoju okolinu.
05:05
You can influence your own technologies you have invented.
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Možeš da utičeš na sopstvene tehnologije
koje si izmislio.
koje si izmislio.
05:07
You can continue to innovate and invent.
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Možeš da nastaviš
sa inovacijama i izumima.
sa inovacijama i izumima.
05:09
Now the big brain did this also with cooking.
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Upravo je veliki mozak
to uradio sa kuvanjem.
to uradio sa kuvanjem.
05:12
But how did it actually run this show?
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Ali kako je pokrenuo ovaj šou?
05:15
How did it actually interfere?
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Kako se zapravo umešao?
05:17
What kind of criteria did it use?
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Koje je kriterijume koristio?
05:20
And this is actually taste reward and energy.
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To su nagrada, ukus i energija.
05:24
You know we have up to five tastes,
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Znate da imamo pet ukusa,
05:26
three of them sustain us.
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tri od njih nas održavaju.
05:29
Sweet -- energy.
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Slatko - energija.
05:31
Umami -- this is a meaty taste.
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Umami - to je ukus za meso.
05:33
You need proteins for muscles, recovery.
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Potrebni su vam proteini
za mišiće, oporavak.
za mišiće, oporavak.
05:37
Salty,
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Slano,
05:39
because you need salt, otherwise your electric body will not work.
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jer ti je potrebna so, inače tvoje
električno telo ne bi funkcionisalo.
električno telo ne bi funkcionisalo.
05:42
And two tastes which protect you --
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I dva ukusa koja te štite -
05:45
bitter and sour,
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gorko i kiselo,
05:47
which are against
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koji su protiv
05:50
poisonous and rotten material.
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otrovnih i trulih materija.
05:53
But of course, they are hard-wired
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Naravno, oni su urođeni
05:55
but we use them still in a sophisticated way.
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ali mi ih i dalje koristimo
na sofisticiran način.
na sofisticiran način.
05:57
Think about bittersweet chocolate;
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Setite se gorko-slatke čokolade;
05:59
or think about the acidity
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ili pomislite na kiselost jogurta
06:01
of yogurt -- wonderful --
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- divno -
06:03
mixed with strawberry fruits.
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pomešanu sa jagodama.
06:05
So we can make mixtures of all this kind of thing
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Dakle, možemo praviti
mešavine svih tih stvari
mešavine svih tih stvari
06:08
because we know
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jer znamo
06:11
that, in cooking, we can transform it
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da ih kuvanjem možemo preoblikovati
06:13
to the form.
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u neki oblik.
06:15
Reward: this is a more complex
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Nagrada: to je kompleksniji
06:18
and especially integrative
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i posebno integrativni
06:21
form of our brain
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oblik našeg mozga
06:23
with various different elements --
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sa mnogim različitim elementima -
06:26
the external states, our internal states,
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spoljna stanja, naša unutrašnja stanja,
06:28
how do we feel, and so on are put together.
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kako se osećamo,
itd., su povezana.
itd., su povezana.
06:31
And something which maybe you don't like
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I nešto što možda ne volite
06:33
but you are so hungry that you really will be satisfied to eat.
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ali ste toliko gladni da biste
bili zadovoljni da to pojedete.
bili zadovoljni da to pojedete.
06:36
So satisfaction was a very important part.
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Dakle, zadovoljstvo je veoma važan deo.
06:39
And as I say, energy was necessary.
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I ja kažem, energija je bila neophodna.
06:41
Now how did the gut actually
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Kako su creva zaista
06:43
participate in this development?
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učestvovala u ovom razvoju?
06:46
And the gut is a silent voice --
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Creva su zapravo tihi glas -
06:49
it's going more for feelings.
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više utiču na osećanja.
06:51
I use the euphemism digestive comfort --
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Ja koristim eufemizam digestivni komfor -
06:55
actually -- it's a digestive discomfort,
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zapravo - to je digestivna nelagodnost,
06:58
which the gut is concerned with.
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za koju su zadužena creva.
07:01
If you get a stomach ache, if you get a little bit bloated,
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Ako vas boli stomak,
ako ste malo naduti,
ako ste malo naduti,
07:04
was not the right food, was not the right cooking manipulation
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nešto nije bilo u redu sa hranom,
sa procesom kuvanja
sa procesom kuvanja
07:07
or maybe other things went wrong.
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ili je možda neka druga stvar
pošla naopako.
pošla naopako.
07:09
So my story is a tale of two brains,
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U suštini, moja priča
je bajka o dva mozga,
je bajka o dva mozga,
07:12
because it might surprise you,
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jer, možda će vas iznenaditi,
07:14
our gut has a full-fledged brain.
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naš stomak ima samostalan mozak.
07:17
All the managers in the room say,
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Svi menadžeri u prostoriji kažu:
07:19
"You don't tell me something new, because we know, gut feeling.
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"Ništa mi novo nisi rekao, mi znamo
taj osećaj u stomaku (intuiciju).
taj osećaj u stomaku (intuiciju).
07:21
This is what we are using."
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To je nešto čime se mi služimo."
07:23
(Laughter)
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(Smeh)
07:25
And actually you use it and it's actually useful.
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I zaista ga i koristite i koristan je.
07:27
Because our gut is connected to our emotional limbic system,
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Zato što su creva povezana sa našim
emotivnim limbičkim sistemom,
emotivnim limbičkim sistemom,
07:30
they do speak with each other
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oni međusobno razgovaraju
07:32
and make decisions.
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i donose odluke.
07:35
But what it means
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Ali imati mozak tu,
07:37
to have a brain there
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ne znači samo
07:39
is that, not only the big brain
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to da veliki mozak
07:42
has to talk with the food,
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mora da razgovara sa hranom,
07:45
the food has to talk with the brain,
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već hrana mora da razgovara
sa velikim mozgom
sa velikim mozgom
07:48
because we have to learn actually
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jer moramo da naučimo
07:51
how to talk to the brains.
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kako da razgovaramo sa mozgovima.
07:53
Now if there's a gut brain,
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Dakle, ako postoji mozak u crevima,
07:55
we should also learn to talk with this brain.
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morali bismo da naučimo
kako da razgovaramo sa njim.
kako da razgovaramo sa njim.
07:57
Now 150 years ago,
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Pre 150 godina,
07:59
anatomists described very, very carefully --
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anatomi su opisali,
veoma, veoma detaljno
veoma, veoma detaljno
08:02
here is a model of a wall of a gut.
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ovaj model zida creva.
08:05
I took the three elements --
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Uzeću ova tri elementa -
08:07
stomach, small intestine and colon.
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želudac, tanko i debelo crevo.
08:10
And within this structure,
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U okviru tih struktura,
08:12
you see these two pinkish layers,
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vidite ova dva rozikasta sloja,
08:14
which are actually the muscle.
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koji zapravo predstavljaju mišiće.
08:16
And between this muscle, they found nervous tissues,
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Između tih mišića
nalazi se nervno tkivo,
nalazi se nervno tkivo,
08:18
a lot of nervous tissues,
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mnogo nervnih tkiva,
08:20
which penetrate actually the muscle --
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koji mišić probija -
08:22
penetrate the submucosa,
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probija podsluznicu
08:24
where you have all the elements for the immune system.
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gde imate sve elemente
za imuni sistem.
za imuni sistem.
08:26
The gut is actually the largest immune system,
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Creva su zapravo najveći imuni sistem,
08:28
defending your body.
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koji štiti vaše telo.
08:30
It penetrates the mucosa.
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Probija i sluznicu.
08:32
This is the layer which actually touches the food you are swallowing
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To je sloj koji dodiruje
hranu koju gutate
hranu koju gutate
08:35
and you digest,
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i koju varite,
08:37
which is actually the lumen.
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a što je zapravo lumen.
08:39
Now if you think about the gut,
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Ako razmislite o crevima,
08:41
the gut is -- if you could stretch it --
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creva su - ako biste mogli
da ih rastegnete -
da ih rastegnete -
08:43
40 meters long,
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40 metara duga,
08:45
the length of a tennis court.
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to je dužina teniskog igrališta.
08:47
If we could unroll it,
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Ako bismo mogli da ih odvijemo,
08:49
get out all the folds and so on,
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poravnamo sve nabore i slično,
08:52
it would have 400 sq. meters of surface.
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imala bi 400 kvadratnih metara površine.
08:55
And now this brain takes care over this,
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Taj mozak se brine o ovome, da taj sloj
08:58
to move it with the muscles and to do defend the surface
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pomera mišiće i brani površinu
09:01
and, of course, digest our food we cook.
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i naravno, vari hranu koju kuvamo.
09:04
So if we give you a specification,
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Dakle, ako vam damo specifikaciju,
09:07
this brain, which is autonomous,
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ovaj mozak, koji je autonoman,
09:09
have 500 million nerve cells,
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ima 500 miliona nervnih ćelija,
09:11
100 million neurons --
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100 miliona neurona -
09:13
so around the size of a cat brain,
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otprilike veličine mozga mačke,
09:16
so there sleeps a little cat --
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dakle tu spava mala maca -
09:19
thinks for itself,
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misli za sebe,
09:21
optimizes whatever it digests.
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optimizuje sve što svari.
09:24
It has 20 different neuron types.
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Ima 20 različitih vrsta neurona.
09:27
It's got the same diversity you find actually in a pig brain,
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Ima istu raznovrsnost
koju možete naći u mozgu svinje,
koju možete naći u mozgu svinje,
09:29
where you have 100 billion neurons.
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gde se nalazi 100 milijardi neurona.
09:32
It has autonomous organized microcircuits,
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Ima autonomno organizovane
mikrokontrolere,
mikrokontrolere,
09:35
has these programs which run.
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ima programe koje izvršava.
09:37
It senses the food; it knows exactly what to do.
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Oseća hranu; zna tačno šta treba da radi.
09:40
It senses it by chemical means
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Oseća je hemijskim sredstvima
09:42
and very importantly by mechanical means,
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i što je važno takođe
mehaničkim sredstvima,
mehaničkim sredstvima,
09:45
because it has to move the food --
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jer mora da pomera hranu -
09:47
it has to mix all the various elements
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mora da meša sve različite elemente
09:49
which we need for digestion.
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koji su nam potrebni za varenje.
09:51
This control of muscle is very, very important,
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Ta kontrola mišića je veoma,
veoma važna,
veoma važna,
09:54
because, you know, there can be reflexes.
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jer može doći do refleksa.
09:56
If you don't like a food, especially if you're a child, you gag.
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Ako ne volite hranu,
posebno kada ste dete, povratite.
posebno kada ste dete, povratite.
09:59
It's this brain which makes this reflex.
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Upravo ovaj mozak
dovodi do tog refleksa.
dovodi do tog refleksa.
10:01
And then finally,
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I na kraju,
10:03
it controls also the secretion of this molecular machinery,
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on kontroliše lučenje
ove molekularne mašinerije,
ove molekularne mašinerije,
10:06
which actually digests the food we cook.
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koja zapravo vari hranu koju kuvamo.
10:09
Now how do the two brains work with each other?
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Pitanje je kako ta dva mozga
rade jedan sa drugim?
rade jedan sa drugim?
10:12
I took here a model from robotics --
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Ovde imam model iz robotike -
10:15
it's called the Subsumption Architecture.
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zove se supsumcijska arhitektura.
10:18
What it means is that we have a layered control system.
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To znači da imamo slojevit
kontrolni sistem.
kontrolni sistem.
10:21
The lower layer, our gut brain,
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Niži sloj, naš stomačni mozak,
10:23
has its own goals -- digestion defense --
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ima svoje ciljeve - odbranu varenja -
10:26
and we have the higher brain
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i imamo viši mozak
10:28
with the goal of integration
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sa ciljem integracije
10:30
and generating behaviors.
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i generisanja ponašanja.
10:32
Now both look -- and this is the blue arrows --
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Oba gledaju - to su ove plave strelice -
10:35
both look to the same food, which is in the lumen
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oba gledaju ka istoj hrani,
koja je u lumenu
koja je u lumenu
10:38
and in the area of your intestine.
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i u području vaših creva.
10:40
The big brain integrates signals,
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Veliki mozak stvara signale,
10:42
which come from the running programs
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koji dolaze od pokrenutog programa
10:44
of the lower brain,
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nižeg mozga,
10:46
But subsumption means
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ali supsumcija podrazumeva
10:48
that the higher brain can interfere with the lower.
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da viši mozak može da ometa niži.
10:51
It can replace,
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Može da zameni
10:53
or it can inhibit actually, signals.
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ili može čak da inhibira signale.
10:56
So if we take two types of signals --
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Ako uzmemo dve vrste signala -
10:58
a hunger signal for example.
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signal za glad, na primer.
11:00
If you have an empty stomach,
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Ako vam je želudac prazan,
11:02
your stomach produces a hormone called ghrelin.
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on proizvodi hormon koji se zove grelin.
11:04
It's a very big signal;
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To je veoma veliki signal;
11:06
it's sent to the brain says,
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šalje poruku mozgu koja kaže:
11:08
"Go and eat."
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"Idi da jedeš."
11:10
You have stop signals --
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Imate signale koji zaustavljaju -
11:12
we have up to eight stop signals.
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imamo ih osam.
11:14
At least in my case,
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Barem u mom slučaju,
11:16
they are not listened to.
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njih niko ne sluša.
11:18
(Laughter)
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(Smeh)
11:20
So what happens
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Dakle, šta se dešava
11:22
if the big brain in the integration
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ako veliki mozak u integraciji
11:25
overrides the signal?
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nadglasa signal?
11:27
So if you override the hunger signal,
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Ako nadglasate signal za glad,
11:29
you can have a disorder, which is called anorexia.
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možete imati poremećaj,
koji se zove anoreksija.
koji se zove anoreksija.
11:32
Despite generating
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Uprkos tome što se javlja
11:34
a healthy hunger signal,
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zdrav signal za glad,
11:36
the big brain ignores it
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veliki mozak ga ignoriše
11:38
and activates different programs in the gut.
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i aktivira druge programe u crevima.
11:41
The more usual case
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Mnogo češći slučaj
11:43
is overeating.
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je prejedanje.
11:46
It actually takes the signal
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Signal se preuzima
11:49
and changes it,
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i menja
11:51
and we continue,
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i mi nastavljamo,
11:53
even [though] our eight signals would say, "Stop, enough.
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iako bi naših osam signala reklo:
"Stani, dosta.
"Stani, dosta.
11:56
We have transferred enough energy."
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Dovoljno energije smo transformisali."
11:58
Now the interesting thing is that,
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Interesantna stvar je da
12:00
along this lower layer -- this gut --
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duž nižeg sloja
12:02
the signal becomes stronger and stronger
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signal postaje sve jači i jači
12:05
if undigested, but digestible, material
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ako bi nesvaren, ali svarljiv materijal
12:08
could penetrate.
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prošao.
12:10
This we found from bariatric surgery.
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Ovo smo saznali iz barijatričke operacije,
12:14
That then the signal would be very, very high.
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da bi tada signal bio veoma,
veoma visok.
veoma visok.
12:17
So now back to the cooking question
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Vratimo se pitanju kuvanja
12:20
and back to the design.
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i dizajna.
12:22
We have learned to talk to the big brain --
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Naučili smo da razgovaramo
sa velikim mozgom -
sa velikim mozgom -
12:25
taste and reward, as you know.
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ukus i nagrada,
kao što već znate.
kao što već znate.
12:27
Now what would be the language
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Međutim, kojim bismo jezikom
12:29
we have to talk to the gut brain
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morali da razgovaramo
sa mozgom u crevima
sa mozgom u crevima
12:31
that its signals are so strong
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da njegovi signali budu tako jaki
12:33
that the big brain cannot ignore it?
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da ih veliki mozak ne bi ignorisao?
12:36
Then we would generate something
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Onda bismo stvorili nešto
12:38
all of us would like to have --
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što bismo svi voleli da imamo -
12:40
a balance between the hunger
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ravnotežu između gladi
12:42
and the satiation.
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i sitosti.
12:45
Now I give you, from our research, a very short claim.
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Daću vam veoma kratku tvrdnju,
iz našeg istraživanja.
iz našeg istraživanja.
12:48
This is fat digestion.
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To je varenje masti.
12:50
You have on your left
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Na levoj strani imate
12:52
an olive oil droplet,
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kapljicu maslinovog ulja
12:54
and this olive oil droplet gets attacked by enzymes.
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i tu kapljicu maslinovog ulja
napadaju enzimi.
napadaju enzimi.
12:57
This is an in vitro experiment.
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Ovo je in vitro eksperiment.
12:59
It's very difficult to work in the intestine.
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Veoma je teško raditi u crevima.
13:02
Now everyone would expect
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Svako bi očekivao
13:04
that when the degradation of the oil happens,
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da kada dođe do razgradnje ulja,
13:06
when the constituents are liberated,
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kada su konstituenti oslobođeni,
13:08
they disappear, they go away
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oni nestaju, odlaze
13:10
because they [were] absorbed.
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jer su bili apsorbovani.
13:12
Actually, what happens is that a very intricate structure appears.
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Međutim pojavljuje se
veoma zapetljana konstrukcija.
veoma zapetljana konstrukcija.
13:15
And I hope you can see
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I nadam se da možete videti
13:17
that there are some ring-like structures in the middle image,
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da u srednjoj slici postoje
strukture nalik prstenu
strukture nalik prstenu
13:19
which is water.
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što predstavlja vodu.
13:21
This whole system generates a huge surface
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Taj ceo sistem stvara veliku površinu
13:24
to allow more enzymes
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da bi dozvolio većem broju enzima
13:26
to attack the remaining oil.
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da napadnu preostalo ulje.
13:28
And finally, on your right side,
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I konačno, na vašoj desnoj strani,
13:30
you see a bubbly,
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vidite da se pojavljuje mehurasta,
13:32
cell-like structure appearing,
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struktura slična ćeliji
13:34
from which the body will absorb the fat.
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sa koje će telo da apsorbuje masti.
13:38
Now if we could take this language --
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Kada bismo mogli da uzmemo taj jezik -
13:40
and this is a language of structures --
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a to je jezik struktura -
13:43
and make it longer-lasting,
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i načinimo ga dugotrajnijim,
13:46
that it can go through
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da bi mogao da ide kroz
13:48
the passage of the intestine,
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hodnike creva,
13:51
it would generate stronger signals.
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mogao bi da generiše jače signale.
13:55
So our research --
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Dakle, naše istraživanje -
13:57
and I think the research also at the universities --
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i mislim istraživanje
i na univerzitetima -
i na univerzitetima -
13:59
are now fixing on these points
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dorađuje te tačke
14:01
to say: how can we actually --
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da bismo rekli: kako možemo zapravo -
14:03
and this might sound trivial now to you --
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i ovo će vam možda zvučati trivijalno -
14:05
how can we change cooking?
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kako možemo da izmenimo kuvanje?
14:07
How can we cook
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Kako možemo da kuvamo
14:09
that we have this language developed?
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da bismo razvili taj jezik?
14:12
So what we have actually, it's not an omnivore's dilemma.
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Dakle, ono što imamo
nije dilema svaštojeda.
nije dilema svaštojeda.
14:15
We have a coctivor's opportunity,
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Mi imamo potencijal koktivora,
14:18
because we have learned over the last two million years
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jer smo za proteklih
dva miliona godina naučili
dva miliona godina naučili
14:21
which taste and reward --
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koji ukus i nagrada -
14:24
quite sophisticated to cook --
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sasvim sofisticirano za kuvanje -
14:26
to please ourselves, to satisfy ourselves.
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nas mogu zadovoljiti.
14:28
If we add the matrix,
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Ako dodamo matricu,
14:30
if we add the structure language, which we have to learn,
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ako dodamo jezik strukture,
koji moramo naučiti,
koji moramo naučiti,
14:33
when we learn it, then we can put it back;
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kada ga naučimo,
onda ga možemo vratiti;
onda ga možemo vratiti;
14:35
and around energy,
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i oko energije,
14:37
we could generate a balance,
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bismo mogli da ostvarimo ravnotežu,
14:39
which comes out
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koja dolazi
14:41
from our really primordial operation: cooking.
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od naše zaista iskonske operacije:
kuvanja.
kuvanja.
14:45
So, to make cooking really
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Dakle, da bismo kuvanje učinili zaista
14:48
a very important element,
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važnim elementom,
14:50
I would say even philosophers have to change
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rekao bih da čak i filozofi
moraju da se promene
moraju da se promene
14:52
and have to finally recognize
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i konačno priznaju
14:54
that cooking is what made us.
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da nas je kuvanje stvorilo onim što smo.
14:57
So I would say, coquo ergo sum:
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Dakle, rekao bih: coquo ergo sum -
15:00
I cook, therefore I am.
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Kuvam, dakle postojim.
15:02
Thank you very much.
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Hvala mnogo.
15:04
(Applause)
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(Aplauz)
ABOUT THE SPEAKER
Heribert Watzke - Food scientistHeribert Watzke studies the brain in our gut -- and works to develop new kinds of food that will satisfy our bodies and minds.
Why you should listen
Heribert Watzke set up the department of food material science at Nestlé in Switzerland, pulling together many disciplines, including chemistry, nutrition and neuroscience, in pursuit of ever better foods. Watzke's background is in chemistry -- in the mid-'80s, he was part of a groundbreaking team at Syracuse working on splitting water into hydrogen and oxygen to create alternative energy -- before moving to materials science.
At Nestlé's lab, Watzke focuses on the most basic form of human energy: the chemistry of food. Research on food has previously focused on its sensory qualities -- taste, aroma, texture. But there is much more to know. How does food's biological structure determine its quality, its digestibility, its nutritional qualities? What's the science of turning a biological structure (for instance, a kernel of grain) into something humans can make into pure energy (for instance, a slice of bread)? His team has been looking recently at the impact of food structure on fat digestion, in support of the fight against obesity. How much fat is needed to feel full? And how can we most effectively communicate with the 100 million neurons in our gut?
Heribert Watzke | Speaker | TED.com