Give in to Fewer Sugary Temptations this Valentine's Day and Every Day

Stay strong on Valentine’s Day and surrender to FEWer temptations! The UNC Nutrition Research Institute’s Robyn Amos-Kroohs, PhD, explains how.

Why does chocolate taste so good?

Chocolate is largely composed of fat and sugar, which taste delicious on their own, but together create often irresistible flavor. Scientifically, fat and sugar in chocolate and other foods trigger a response in the brain termed a “food reward,” where the release of a brain chemical, dopamine, connects the taste of chocolate with a positive feeling in the brain. Dopamine controls the brain’s reward and pleasure centers, occupying a unique link between something you do and the resulting emotional response.

“This connection between the taste of chocolate and dopamine release from the brain reinforces the idea that eating chocolate will make you feel better in situations where you’re feeling sad or stressed,” Amos-Kroohs explained. “So you are more likely to eat chocolate to feel better later.” Amos-Kroohs will be explaining this more thoroughly during her interactive Appetite for Life talk on Thursday February 16, 2017 at Restaurant 46 in Kannapolis, NC.

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