Some fascinating, insightful information from Alexandra Jamieson that may help you have a better handle on your sweet tooth and emotional eating, plus she’s included a yummy sounding recipe……
…and I discovered this awesome science story on NPR, which proves that the happier you are, the sweeter foods taste.
Here’s the basic science:
When you’re happy because something good happens, food with a slightly sour or bitter flavor taste better.
When you’re unhappy, “healthier” foods (maybe slightly bitter greens, other healthy vegetables, milder tasting foods) are more unappealing, as sweeter, fattier foods remain pleasurable.
Your taste buds and tongue contain a high number of serotonin receptors. Serotonin, a neurotransmitter, * “is linked with happiness and mood.”
So when we feel stressed or disappointed and crave ice cream, don’t blame your willpower, your neurotransmitters and taste buds are partially to blame as well.
This is why brunch is a happy tradition in our home.
Every month we invite as many people as can fit in our Brooklyn apartment, cook up a storm, and enjoy a 3+ hour meal with good friends, conversation, and good food.
The sweetness of the meal is in the people, not just in the food.
Making every meal, not just big brunches or holiday dinners, sweet is a high priority for me.
*PERSONAL NOTE: I think the interview/article she included a link to in her article is worth a read. Here’s an excerpt:
Well, we think that this information, rather than speaking to food science, might speak to the concept of emotional eating. The sample that people liked the most, they didn’t penalize it so badly when the team lost. Whereas, the sample that they weren’t so keen on, they really didn’t like it as soon as the team had lost the game. So in a situation where you’re really unhappy, you have to go for the thing that you know is tasting great, despite how unhealthy it might be.
Life can be stressful enough – make each meal sweeter:
Gluten-free Sweet Potato Biscuits
- 1/2 cup unsweetened almond or coconut milk
- 1/4 cup apple cider
- 2 teaspoons apple cider vinegar
- 2 cups Bob’s Red Mill All-purpose Gluten-free Flour
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon turmeric (for a gorgeous golden color!)
- 2 tablespoons natural cane sugar (original recipe called for 4!! So not necessary with sweet potatoes…)
- 1/2 teaspoon salt
- 5 tablespoons butter or frozen coconut oil
- 1 egg
- 1 cup cooked, peeled, mashed sweet potato, cooled
- Preheat oven to 450F.
- Line a baking sheet with parchment paper.
- Combine milk, apple cider, and apple cider vinegar; set aside.
- In a medium mixing bowl combine flour, baking powder, baking soda, cinnamon, cayenne, turmeric, sugar, and salt. Whisk until blended and set aside.
- Cut in butter or coconut oil until mixture resembles coarse crumbs.
- In a separate mixing bowl combine egg, milk mixture, and sweet potato, stirring well until mixed. Add this to the dry ingredients and stir until just combined. Do not over mix, or you’ll lose the nice fluffy texture.
- Scoop 1/4 cups of dough onto the prepared pan, about 2 inches apart.
- Bake for 12-15 minutes, or until edges are lightly browned.
- Serve warm with honey. MMMMMmmmm….
BTW, concentrating on being happier and grateful has more benefits that just helping make foods taste sweeter!
p.s. Be sure to give Self-help Health a follow so you don’t miss out on any future posts. Also check out the To Your Health page at my website Evolution Made Easier and my other blog for more helpful information, tips, tools and resources.
Disclaimer: Please note that any information here is provided as a guideline only, and is not meant to substitute for the advice of your physician, nutritionist, trained healthcare practitioner, and/or inner guidance system. Always consult a professional before undertaking any change to your normal health routine.