Appetite for sweets
Sweets can be eaten, but …
Many of us can not imagine life without sweetness. There are various theories explaining why sweets tempt so much. According to one of them, they are simply associated with our childhood when they were a form of reward. Appetite for sweets is also a signal that the level of sugar in the blood drops. Other scientists say, however, that we have inherited the preferences of sweet taste from our ancestors, for whom the sweet taste of the unknown fruit meant that eating it is safe, and bitter – that food can be poisonous. As it is also known, food containing a lot of carbohydrates causes the level of tryptophan in the blood to rise. This results in a more intense penetration of this amino acid into the brain, where it stimulates the production of serotonin. In turn, its elevated level reduces appetite and improves mood. This may be the reason for improving the well-being of some people after eating sweets and so often they do not want to.
Unfortunately, binging on sweets is associated with many dangers for the body. It primarily causes difficulties in maintaining a healthy body weight. Due to the high sugar content, and often fat (cakes, biscuits, chocolate), sweets provide a large amount of energy, such as a napoleon – 210 kcal, blueberry cake – 317 kcal, biscuits – 44 kcal. Too often reaching for sweetness can disturb the hormonal system regulating the level of sugar in the blood, which in consequence sometimes leads (especially when overweight) to the development of type II diabetes.
Adverse effects of sweets also lie in the fact that they often take away their appetite from children. Hunger is satisfied with them by food, which in addition to calories does not provide any nutrients. An adult who loves sweets, eliminating fruits, vegetables and other valuable products from his diet also deprives the body of vitamins and minerals.
Sweets are also the enemy of healthy teeth. The sugar contained in them is glued to the teeth and is an excellent medium for bacteria that produce lactic acid destroying dental enamel. The result is dental caries. The most dangerous for the teeth are sweets kept in the mouth for a long time – lollipops or hard candy; the ones that are eaten right away – for example chocolates – are less dangerous.
Modern technology in the production of such liked chocolate was created in the 19th century by the Dutchman Van Houten, but already in the sixteenth century, Ferdynand Cortez introduced Europe to cocoa (the basic ingredient of chocolate). It is made from cocoa liquor, cocoa butter, sugar and powdered milk, vanilla, nuts and coffee. Bitter chocolate plate (100 g) provides 554 kcal, milk – 549 kcal, stuffed – 450 kcal, cream with nuts – 585 kcal. Chocolate also contains magnesium, potassium, iron (also a bit of calcium). It is worth taking it with you on trips and mountain climbing, because it is a source of energy.
100 g of this treat contains about 160-200 kcal, less caloric are fruit and yogurt ice cream – about 110 kcal. Many companies now offer ice cream for diabetics and reduced calorie. Milk and milk products used in the production of ice cream are also a source of calcium (125-155 mg / 100 g) of phosphorus (90-113 mg / 100 g), B vitamins, especially B2 (0.159-0.203 mg / 100 g), and small amounts of fat-soluble vitamins (A and E).
In addition to sugar, cakes and cookies provide a large amount of fat, usually of animal origin (butter) or hardened vegetable fat, often not of the best quality. These fats are a source of saturated fatty acids and trans fatty acids adversely affecting the level of cholesterol in the blood. Thus, they increase the risk of developing atherosclerosis and heart disease. Cakes contain a lot of protein, because we add eggs, milk and cheese to them. The most valuable nutritionally are cheesecakes, also supplying calcium, and cakes with a lot of fresh fruit.
You can read also: How I stopped eating sweetsPosted on: March 4, 2019