Bent for to the sweet has two interconnected reasons: psychological and biochemical.
People try to cope with sincere discomfort by means of the sweet. Why? Because at sincere discomfort serotonin level and this is a pleasure hormone is low and just sweet and urges forward serotonin development. At eating of sweets the hypoglycemia is quickly liquidated. But, as soon as Saccharin maintenance in a blood falls again and serotonin action comes to an end there is new, even more powerful requirement for a serotonin and the strengthened appetite to the sweet comes back. The vicious circle turns out.
Recently even some experiments have been spent and showed that Saccharin can generate literally drug dependence. When rats accustomed to Saccharin they test real “withdrawal pains” without it. If bent for sweet has two reasons and to struggle with it is necessary in two basic directions. First, it is necessary to realize that vital circumstances result you in a depression, anxiety, and force to address to sweet as to a tranquilizer.
Secondly, it is necessary to reconsider the food so that to receive all necessary substances from normal, healthy, not fat, but raising level of a serotonin of products. Differently, how to raise serotonin level, without eating for this purpose jam, cookies, white bread, chocolate and pies?
The serotonin at us is developed from its precursors, in particular, from the tryptophan that is one of the irreplaceable amino acids arriving with nutrition. In day it is necessary for the person in any way less than 1 gram (1000 mg) of tryptophan and at stress, naturally, it is needed more. The French dietarians consider as norm to have 1-2 grams of a tryptophan a day.
Now lets look in what products contains how many milligrams of tryptophan:
BEAN: peas, a string bean – 260 mg, a soya – 714 mg, lentil – 284 mg
GRAIN, the POTATO: buckwheat – 180 mg, pasta – 130 mg, a flour wheaten – 120 mg, oat groats – 160 mg, millet – 180 mg, rice – 80 mg, bread rye – 70 mg, bread wheaten – 100 mg, a potato – 30 mg
MILK: milk, kefir – 40-50 mg, cheese – 790 mg, cottage cheese low-fat – 180 mg, cottage cheese fat – 210 mg
MEAT: beef, a turkey – 200 mg and even above
VEGETABLES, MUSHROOMS, FRUIT: cabbage – 10 mg, carrots – 10 mg, a beet – 10 mg, field mushrooms – 210-230 mg, apples – 3 mg
EGGS: 200 mg
As we see, in the lead position is bean and products of animal parentage though also mushrooms, porridge, millet can serve as decent sources of a tryptophan. In vegetables and fruit tryptophan contains in less quantity. When we receive enough tryptophan, food change is better transferred, nerves are abirritated and sleep improves. And it helps to lose weight.
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