Why Do We Love Sweets and Should We Fight It

Loving the sweet is part of our nature. long before we had the opportunity to stand at the counter choosing between pea sprout salad and eclair, our ancestors spent days scouring for food. To animate the utilization of nutritious nourishments, high-energy nourishments must be on our rundown of inclinations. Subsequently, developmentally, it is intrinsic in us that all the most unhealthy – sweet and greasy – causes a positive response in us.

At the end of the day, the charming impression of fixing the sweet taste is a naturally developing inclination for high-energy food. But the fact is that donuts, chocolates, condensed milk were not taken into account by evolution. Why, then, in a state of stress, do we want to destroy a box of truffles or a cake, and not eat an apple or, in extreme cases, a banana?

From a certain point of view, sugary foods are not that bad in and of themselves. The stalks of wild sugar cane have been cultivated in India for thousands of years, and even before the beginning of our era, cane sugar came to Europe in the form of syrup and as a medicine. Under the leadership of the Arabs in the 9th century, sugar was first produced in Egypt, southern Spain, and Sicily.

However, it took almost ten centuries before sugar ceased to be a medicine or a luxury item. Just in the nineteenth century, refined sugar got far and wide, and mankind – a ton of medical conditions. In modern traditional medicine, foods with high glucose content are indicated for physical exhaustion, intoxication, a number of liver diseases, and shock conditions. In case of poisoning, no one will force the patient to chew healthy nuts or choke on a salad – so as not to burden the body with food, but quickly immerse it with energy, they will give him sweet coffee or tea. And those who have run a marathon at least once know what salutary and stimulating effect glucose has on a seemingly dead body, therefore, during high-intensity training, athletes are also given glucose.

A completely different story with fructose. People do not reproduce fructose and have never devoured it consistently – only during the fruit season, which before the advent of modern farms and globalization occurred in a meager number of months of the year. And if glucose can be assimilated by any cell of our body, then only the liver is taken to kill fructose. Furthermore, it rapidly surrenders – with enormous volumes of approaching fructose, the liver becomes weary of playing with it and sends it to heck, that is, to the fat hold. Besides, the scientist believes that fructose interferes with the dysregulation of the level of a fatty layer when the body begins to increase its “reserves”, instead of wasting the received calories for an active life.

You can not overeat sweets, but get better from eating sugar. We know that even the fattest sandwich or pizza is less likely to wrinkle on our sides if we don’t wash it down with sugary coffee and cola. Notwithstanding, our taste propensities, and in some cases an intense dependence on sweet beverages, urge us to do precisely that.

In the modern world, the love of sweets is equated to a mild form of drug addiction: sugar does not carry any vitamins or trace elements, spoils health, a similar time causes the arrival of endorphins into the blood. You can decide to surrender desserts by will yet get it inactively alongside mechanically made products. Everyone realizes that “sugar sells”, so today it tends to be found in bread, ketchup, lasagne, canned beans, etc. Just not on the item mark – the food business hall, holing up behind the need to “keep the formula mystery,” has accomplished that there is no compelling reason to put information on the bundling about how much sugar is in the completed item.

For decades, commercials have taught us to snack on chocolates, while we want to eat even more from sweets – after a short-term feeling of fullness, a sharp drop in blood sugar levels occurs, after which hunger overcomes even more. According to the idea of corporations, it is at this moment that the next chocolate should come to hand – until such a food cycle fails and the client is inherited by pharmaceutical companies.

Anastasia Fetter

Anastasia Fetter