Addiction[ edit ] The essential components of addiction are intense craving for something, loss of control over the use of it, and continued use despite negative consequences.
Academic research has shown that people can exhibit all three of these components in relation to food, particularly food that contains sugar or fat. Since chocolate contains both, it is often used in studies of food addiction. These include tryptophanan essential amino acid that is a precursor to serotonina neurotransmitter involved in regulating moods. This encourages the user to consume more chocolate due to its ability to make the consumer feel good. Phenylethylamine is also known to be released by the brain when we fall in love.
Enkephalin triggers opioid receptors similar to those triggered by heroin and morphine use. This chemical leads the brain to desire more after chocolate is initially consumed, which can lead to addiction.
The presence of anandamide imitates the psychoactive effects similar to cannabis. Addiction may occur when there is a deficit in the number of dopamine 2 receptors, which gives one the ability to experience pleasure. Chocolate is known to regulate an imbalance in the functioning of the neurotransmitter, serotonin, a factor influencing emotional states.
Cravings can be as a result of needing to increase magnesium levels to correct an imbalance in neurotransmitters that work to regulate disposition and digestion. The releasing of insulin to lower blood sugar when sugar is ingested results in a long-term imbalance which results in cravings for sugar in order to raise energy. Studies have shown that those during menstruation or suffering from premenstrual syndrome PMS recorded more severe cravings for foods with high sugar and fat contents, such as chocolate, compared to women at different stages of the menstruation cycle.
Most of its history, it has been consumed as a liquid, with it only being developed into a powdered form in the mid s.
Chocolate was also seen as intoxicating and stimulating and therefore not appropriate of use by children and women. Ancient emperors such as Moctezuma II was said to utilise chocolate as an aphrodisiac consuming large amounts before visiting his wives.
Spanish monks also taught visiting family members the habit of consuming hot chocolate and its health benefits. He applauded smaller doses of chocolate, advising that chocolate consumed as a liquid resulted in consumers feeling revitalised.
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The drinking of andrew caspersen perdita di peso was seen to improve digestion and heavy stomachs as it was previously known to promote healthy gut bacteria. It was also utilised for treatment for those with andrew caspersen perdita di peso diseases such as tuberculosis. English soldiers based in Jamaica in the 17th century survived on cacao paste dissolved in perdita di peso di 2 mesi prima dopo with sugar over long periods of time, without showing any decline in strength.
It is also known that Indian women would consume it so frequently and in such large amounts that it would become a replacement for meat. The first is its sugar and fat contents, and the second is its pharmacological ingredients.
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This experience is seen to be more enjoyable compared to dark chocolate which upholds bitter aftertastes.
Dark chocolate contains It is estimated that the magnesium levels in white chocolate is 12 times less compared to milk chocolate.
Salsolinol is known to contribute towards a craving for chocolate. Studies andrew caspersen perdita di peso shown that the concentration of salsolinol in chocolate depends on its cocoa content.
It is known that the fat and sugar content in white chocolate is what makes this chocolate addictive.
This creates a pleasurable experience for the consumer as there is not grit left on the tongue. These smoothing processes are referred to as conching. In combining these two components, milk chocolate is the most preferred by consumers.
Consumption of foods such as proteins and healthy fats prevent large amounts of insulin to be released. The releasing of excessive amounts of insulin results in chocolate cravings.
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The amino acid within protein assists in building chemicals such as dopamine, which can help to reduce chocolate cravings. Foods containing fibre can also assist to balance blood sugar and slow digestion. Eating regular meals also stabilises blood sugar levels. Stress raises blood sugar levels through the hormone cortisol and the releasing of glucose from the liver.
A lack of sleep also results in increased sugar commedia del club dimagrante as people seek to overcome fatigue.
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Increasing the number of hours of sleep can assist to andrew caspersen perdita di peso the need to consume chocolate. This could include products such as carob.
Carob does not contain theobromine or caffeine, both addictive methylxanthine substances. This can be achieved through the consumption of substances such as ginger and turmeric, both working to stimulate the absorption of glucose in the body.
The body then craves the consumption of sugars such as chocolate to provide an instant provider of energy.