Craving for food – Why Are They So Hard for you to Resist?

It seems that food cravings result from the biological properties involving particular foods… certain foods get something in their chemical formula that makes us crave these people in much the same way as being an addict who craves alcohol, drug treatments, or tobacco.

For people who light up, nicotine causes dopamine, some neurotransmitter associated with pleasure, to be released. Something similar comes when you eat sugar, chocolate, or maybe cheese.

These three meals are not, of course, as addicting as tobacco or leisure drugs. But the same biochemistry of addiction seems to be at the office with these foods.


Whenever a person has overdosed on heroin and is comatose, physicians inject naloxone. This medicine prevents the heroin from attaching to receptors within the brain, and the patient generally recovers quickly.

In managed studies, researchers have provided volunteers with sugary foods and recorded how much they consumed. Then at a later time, under the same conditions, they gave the same volunteers naloxone intravenously, offering them the same sweet foods.

Naloxone causes a substantial drop in the desire for nice foods. This suggests highly that sugar affects the mind in essentially the same way because heroin and other opiates, although not to the same level. This favorable drug-like outcome is most clearly seen in foodstuff containing sugar and fat, such as cakes, cookies (cookies), and full-fat goodies.

Though it is not an opiate, these experiments show which sugar stimulates the release associated with opiates within the brain. These opiates, in turn, trigger the discharge of dopamine which creates feelings of pleasure… in a very similar way as recreational medicines such as alcohol, cocaine, and tobacco.

The craving intended for sugar goes beyond sugar on its own. It can appear as a starving for foods that relieve sugar into the bloodstream easily (foods with a high glycemic index value or GI)… such as biscuits, crackers, bright bread, and potatoes.

And so what’s the solution?

The best thing regarding a sweet tooth is usually, in my view, to have the idea pulled. So this is what I did. You did not find the process of stopping sugar in my tea and coffee especially difficult.

For those who find stopping sugar difficult, substitutes are offered.

You can replace white table sweets in recipes with walnut or other syrups and sugarcane juices, which are much sweeter – this reduces the amount of sugar anyone takes in but only somewhat.

Low-calorie sweeteners are used in manufactured desserts, sweets (candies), and chewing gum – they have about half the calories of regular white-colored sugar (check the labels).

There are several no-calorie sweeteners you may use in your tea or espresso.

The big disadvantage of substitutes for sugar is that they do not crack the sweet tooth routine… so when the substitutes aren’t available, you’ll go back to utilizing sugar… which is why I recommend that you don’t use substitutes. It’s far safer to have your sweet teeth pulled.


Eating one or more small pieces of dark chocolate daily is bad for you… not only would it contain loads of sugar, but it’s also full of fat, so for the diabetic, it is doubly risky.

I used to eat a lot of chocolate bars… several bars a day then some.

For me, chocolate isn’t just something I want… it is a thing I feel I need. The habit of chocoholic has long been known among researchers since the popular press.

Like intended for sugar, scientific studies have shown how the desire for chocolate is diminished effectively when opiate-blocking drug treatments are administered.

But chocolate’s consequences on our heads are not only due to the sugar. Chocolate bars also contain stimulants such as caffeine, theobromine, and phenylethylamine, which contribute to the seductive result of chocolate.

I managed to trim down and then give up all chocolate bars a few years ago… or so I assumed. The problem is that chocolate is offered everywhere and, as it is not necessarily condemned as vehemently while smoking, there seems to be zero harm in a little snack now and then.

But I have learned that those little nibbles can cause a quick restatement of the craving, i.e., reactivate the habit. With chocolate, like smoking, restatement seems to transpire very quickly, and it doesn’t acquire much to get it back to where it was before.

We’ve heard that some people change from chocolate to ‘sweets’ made with soy, such as low-fat ice ‘cream’ and banquise, but I have not attempted this myself.

Cacao or cocoa powder can be used as an alternative for chocolate in beverages, in fresh fruit dips, and so on, provided the powder you utilize is unprocessed and the percent of pure cocoa within the powder is high.

Ri? a is essentially chocolate minus the body fat (the cocoa butter). It is obtained by extracting this from the cocoa bean. Although carbohydrates make up nearly 60 percent of cocoa powder, the sugar content is lower. However, people with diabetes should address it with caution as, even though it is described as low-fat, cacao powder contains over 13% fat.

Cocoa powder contains several minerals, including calcium, copper, magnesium, phosphorus, potassium, sodium, and zinc. Additionally, it contains caffeine and theobromine, the stimulants mentioned above. The actual powder is also rich in flavonoids, ingredients that are said to assist lower blood pressure and improve lipid levels and insulin opposition.

Thus, the cocoa powder might benefit people with diabetes and meta-syndrome; however, I still feel that it will only be used on an occasional foundation.


Cheese is a dairy product full of body fat and cholesterol. Hence, inside my diet, I avoid this entirely.

I did not have any difficulty giving up cheese personally, but I know that many people are virtually addicted to the real stuff. Why so?

Cheddar dairy product contains casein and healthy proteins. A protein is a chain of amino acids; when most proteins are wasted, the string comes separated, and the amino acids are consumed into the bloodstream. Casein is different.

Instead of breaking down straight into individual amino acids, casein fights into short strings of 4 to seven amino acids. These strings are biologically active and have a mild narcotic action.

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