Approximately half of the total contribution of our daily diet (50-60%) should come from the intake of complex carbohydrates (nutrients that provide us with energy and are found in foods such as cereals and derivatives, tubers, legumes ...).
Of this nutritional contribution, according to the most current dietary recommendations of the World Health Organization (WHO; 2015), it is recommended that a maximum of 10% of our total daily intake (or ideally less than this percentage) be in the form of hydrate. simple carbon or what is commonly known as free sugars.
This denomination of free sugars includes those that are present in the manufactured or processed foods (snacks, chocolates, sweets, cakes, pastries, etc.), excluding whole fresh fruits and vegetables and milk and derivatives that contain sugars considered intrinsic sugars and therefore, not classified in the same way as free sugars in terms of consequences on our health.
Around this theoretical background, the reality that recent scientific studies reflect is that the figures for the average daily consumption of free sugars in adults in Spain are around 90g, an amount that represents more than 15% of the total daily intake! In other words, the reality that this data indicates is that we Spaniards follow consumption patterns much higher than the recommendations described by the WHO.
What is happening or what reasons can explain this high sugar consumption? Why is sugar so present in the diet of the Spanish? To answer these or other questions, we can say that:
But And our brain? Today we will focus on the idea that gives rise to the headline of this article and that for thousands of years has been more than well-known: our most complex organ is well known that it is a single glucodependent unit, that is, it needs sugar as an energy substrate for its proper functioning in our body.
When we consume a food rich in simple sugars such as a sugary drink, a sweet or pastry or a chocolate snack, our brain generates or releases substances called endorphins that are capable of making us feel a permanent sensation of pleasure.
Thus, some foods with high palatability, high in calories and rich in sugars have been shown to have a addictive potential to the point of appearing a psychological dependence very different from the physiological dependence known to all.
The presence of an addiction is characterized by the conduct or behavior of the addicted person totally conditioned or subrogated to the dependency by what reports a "hook", be it sugar, food, alcohol or drugs.
Loss of control behaviors in the act of eating or in certain foods rich in sugar or compulsive eating behaviors that tend to become chronic may be indicators of a pattern similar to addiction or represent a parallel with substance dependence.
It is in these cases when it is convenient to reflect and stop to think what causes explain this reality to assess whether there are vital areas that are not working well or what foci exist that we they generate discomfort and an unhealthy and unbalanced relationship with food.
Be it one way or another, today we cannot say perhaps that in these situations there is an addiction to free sugar but we can express the health risk that excessive intake of sugars for weight gain or the health of our teeth.
But even more to take into account is the importance of identifying and detecting those psychological processes linked to each person that can also explain causes or very valuable reasons for these situations that involve high consumption of foods rich in free sugars that you are making.
Thus, in a conclusive way, it is vitally important to know both the social, cultural factors such as dietary and psychological factors linked to the consumption of some specific foods, in this case, sugary foods.
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