IS IT HUNGER OR FOOD?


Knowing the difference can make a difference in your weight and your health. The question is not so simple. The well-designed electrochemical link of the body to hunger and appetite is incredibly complex as it connects the nervous, endocrine, and digestive systems and finally with all the body systems.


Hunger and appetite are associated with hunger which is defined as a biological response to anorexia nervosa and anorexia. Indeed, you have heard and experienced this wisdom: "Never go to the store with an empty stomach", also known as when dreams of food surpass the grocery list. Suddenly the cart is full of unlisted items.


Your brain is actively linked to hunger and appetite. The hypothalmus, because it receives signals from your digestive system that “fuel” is needed, encourages you to eat. You may experience nausea, vomiting, nausea and vomiting. You start thinking about food and nutrition. As the body begins to starve, the cerebral cortex, the cerebral hemispheres that makes decisions, is involved in telling you what to eat. If you are very hungry, you may show little understanding of choices, such as eating four slices of pizza instead of two. In this case, waiting for food may not work to your liking for calories.


Food is deceptive. You may have an appetite for something or you may not be hungry. We would love to serve our entertainment venues such as when we are served a sugar syrup or a slice of apple. We can simply “eat outside” the feeling of satisfaction because the taste is so delicious and so desirable. However, recognizing the power of appetite over hunger satisfactorily is a step towards looking at calories.


Although rarely discussed, circadian rhythm plays a major role in hunger and starvation. Our internal clock is fully matched to a 24-hour global clock that balances between light and dark periods and our corresponding cycles of waking and sleeping. Studies show that if we disrupt our diet by ignoring our circadian rhythms, we may have difficulty gaining weight and not getting enough sleep.


Researchers at Northwestern University, Division of Endocrinology, found neurons in the hypothalmus which is the "middle order" of hunger. These neurons connect various signals before transmitting starvation or starvation throughout the brain and are connected to our physiologic clock. Understanding these networks may provide insight into how weight control is regulated and may provide clues to explain the growing rate of obesity and chronic disease.


Before waking up, our bodies experience an increase in metabolic activity, which means that the first meal of the day is essential for energy and body preparation and how much we will eat later in the day. If we eat too much in the evening, metabolism slows down and may affect how well we sleep at night. Skipping breakfast because we think: "I skip whole foods and save calories" may be a set for weight gain. When you finally eat, hunger may drive you to eat more calories. Studies show that making breakfast a priority helps manage calories taken later in the day, supporting weight loss and maintaining weight.


The saying, quoted by Adelle Davis (1904-1974), a famous nutritionist and author, "eat breakfast like a king, lunch like a prince, and dinner like a poor man" is evident.


CHANGE TIPS


Plan a healthy breakfast that covers at least one third of your daily calorie intake.

Eat lightly to allow the saturated signals in your digestive system to reach your brain and register your satisfaction with adequate nutrition.

Get into the habit of "thinking" and remember that it may be your appetite that drives you to eat more calories. To think simply means to think carefully about what you eat and how much you eat. Be careful if you are eating because of hunger or the urge to eat.

If you do not sleep well, work to find out why. Sleep can be difficult to eat and when and you are stressed.

Some medical conditions and medications may affect hunger and appetite. Work with a registered dietitian-nutritionist to create a fun eating plan.


Recipe

Black Bean and Corn Salad


This recipe accepts flexibility. Add a variety of other ingredients. It is fast, colorful and very healthy.


Salad: In a salad bowl combine one can of black beans (seasoned, peeled) and 1-1 / 2 cups of fresh corn (you can use frozen or canned), 1-1 / 2 cups cut into slices of tomato or chopped cherry tomato. half, 1/2 cup minced red onion.


Dressing: Mix 3 Tbsp. olive oil or canola oil with 2 Tbsp. fresh lime juice (or red wine vinegar), 1 tsp. honey, 1/2 tsp salt, 1/2 tsp. cumin


Grease the salad by dressing 30 minutes before serving. Services: 6


Ann Cunningham is a healthy nutritionist living in Eagle, Idaho. Her ability to eat nutritious food is to teach and manage diabetes. She loves to write about accepting healthy food as fun and the way to good health. She serves as a member of the board of directors of Idaho Foodbank addressing food insecurity as a challenge to the well-being of Idaho children and adults.