The greater our hunger, the less picky we become when choosing food. Ultimately, our sense of taste (bitter, salty, sweet, sour, and umami) helps us decide which foods to eat or avoid. Our sweet tooth has made it easy for humans to consume fruit and sweet grasses. Perhaps also offal, such as liver, which tastes slightly sweet. But it was mainly the fifth sense of taste, umami (from the Japanese for deliciousness), which signals to the brain that it is a protein-rich food that tastes so good. However, this umami taste has contributed significantly to the fact that humans began to roast meat over fire. Roasting meat releases the umami flavor, the amino acid glutamine, from the protein bond, resulting in an intense taste experience. Hunting and roasting meat is a central event in human development. Humans are changing from primarily frugivores (fruit eaters) to omnivores (eating everything). An omnivore diet ensures both quantity (energy) and quality (micronutrients). The brain’s various possibilities for controlling food intake, such as the reward system, made sense as long as food was not available in unlimited quantities on supermarket shelves. The search for energy, especially for glucose for the brain, becomes a “trap” for modern humans. His reward system searches for this fuel and, unlike our ancestors, is served abundantly and without much effort. The consequences are visible. But why did evolution choose a type that is prone to addiction? What was the advantage?