Sugar cravings often strike after a meal, despite feelings of fullness. Habits, brain chemistry and your diet’s makeup cause you to crave sweets. You can learn to fight the cravings, but only after you understand why they occur.
Adam Drewnowski and Allen S. Levine write in the “Journal of Nutrition” in March 2003 that added sugar and fat make up more than 50 percent of the typical western diet and contributes to the obesity epidemic.
Craving sweets after a meal can hamper weight loss efforts. You try to deny the craving, only making it more pronounced. If you indulge the craving, stopping with a small serving may be impossible for you.
Drewnowski and Levine point to evidence that regular consumption of foods high in sugar and fat leads to “neurochemical changes” in the brain – hardwiring you to crave these types of foods. Food cravings often are a result of habit and association – if you have always had something sweet after a meal, you do not feel closure unless you meet that need.
Sweet treats often are associated with rewards and positive feelings, so you feel good when you eat them.
Another cause of post-meal sweet cravings has to do with the mood-elevating brain chemical, serotonin. When serotonin is low, feelings of depression and sadness set in.
You crave something sweet because sugars and simple carbohydrates prompt the body to release serotonin, improving your mood.
Uneven blood sugar levels cause you to crave sweets after a meal as well. If you fail to balance macronutrients at your meals and eat primarily carbohydrates, your blood sugar levels soar – only to drop suddenly shortly after the meal.
Your body seeks the “high” again, causing you to crave sugar.
Deprivation also can set you up for cravings. If you are following a strict diet and avoiding all sweets, you can make cravings worse by denying your desire to satisfy your sweet tooth.
Take 2 Manna Blood Sugar Support caplets with each meal. This product helps to regulate blood sugar levels, which will help you to overcome cravings for sugar and sweets.