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Addicted to Sugar

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Sugar is large in some peoples lives.  Majority of the foods that they eat contain it.  Adding it to cereals and oatmeals may be the beginning but eating treats often, candy, sodas, ice cream, and cookies, become a necessity.

When we eat sugar our brain releases natural opioids.  Your brain likes this release and gets used to it; the same way the human body becomes addicted to heroin, cocaine, and morphine.   Dr. Lustig states that sugar hits our pleasure center.  Just like our skin controls our temperature, dopamine controls our pleasures.  People who live in the North tolerate cold better than Southerners and can withstand it longer.  Well, dopamine acts the same way on the brain and the more exposure to sugar, the more tolerance, causing a need for more to feel that great feeling from the natural opioids that our brain releases.

Like any addictive street drugs, sugar can kill you.  This addiction causes obesity and diabetes.  I mention only these two illnesses because they are affecting so many people, young and old, and is nearly in every family.  Sugar promotes an excessive growth of fat around our organs.  Consuming 2 1/2 pounds of sugar a week is easily accomplished, sugar/fructose is in almost everything at the grocery store.  Don’t forget our starches, white bread, potatoes, and pastas, oh! alfredo and broccoli is delicious.

So let’s kick our sugar consumption by exercising.  After a good workout, our bodies usually do not crave sugars.  I hope yours doesn’t.  After a workout try not to eat processed foods, salad dressings, or breads.  Instead go for a piece of fruit or some vegetables.  Hunger is strong after a workout and deciding what to eat on an empty stomach usually stirs us to unhealthy meals.

Sugar tastes great.  Mint chocolate chip is my weakness/addiction.  I am also a pasta lover.  I have to have it often.  So what are your sweet weaknesses?  What is a sweet that you often indulge in?

Dr. Robert Lustig, professor of pediatrics at the University of California, San francisco, in The Atlantic.  I referenced the article from Mercola.com

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