Now it is known why stress can be "tasted" by sweets

Weird Soda Challenge (Health And Medical Video July 2018).

According to experts, cheating the bad mood on the next serving of sweets, we are deceived by no means the organism, but their emotions, feelings, including taste, attitude to life in general, lack of love, joy, decent attention.

It is very important to understand what life circumstances lead us to a depressed state, anxiety, and make you turn to sweet as a tranquilizer.

Sweets promote intensive hormone release - serotonin. Serotonin is produced from tryptophan - a component of the number of essential amino acids coming from the food. When we get enough tryptophan, it is better to tolerate limitations in caloric content, calming nerves, improving sleep, normalizing weight. Man per day requires at least 1 gram (1000 mg) of tryptophan, and with stress and more. French dieticians consider the norm to be about 1-2 grams of tryptophan per day.

Your food needs to be built in such a way as to get all the necessary substances from products with high levels of serotonin, but not at the expense of cookie jam.

For example, tryptophan per 100 g is contained in…

- milk, kefir - 40-50 mg; - raw Dutch - 790 mg, raw melt - 500 mg, raw non-fat - 180 mg; - beef, turkey - 200 mg or even higher; - mushrooms: mushrooms - 210-230 mg; - eggs - 200 mg.

In vegetables and fruits, tryptophan is much less. But they are not eaten for tryptophan.

It has been proved that adrenaline - a stress hormone - helps accelerate the production of glucose in the body, therefore, from the standpoint of biochemical processes, the desire to eat sweet after experiencing is justified. Such an accelerated loss of glucose, the body seeks to quickly compensate, because in evolutionary way we have incorporated regulatory mechanisms that maintain the concentration of glucose at a constant level (the norm is 3.5-5.5 mmol/l. Increase or decrease in blood glucose levels leads to deterioration of well-being To coma)

Now it is known why stress can be

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