Tuesday, November 5, 2013

Here's Why Your Favorite Foods Are So Hard to Resist

Huffington Post - It's no secret: When you buy Doritos, you're going to finish the entire bag. There are countless reasons why people have so much trouble putting junky snacks down. And many of them are by design: Companies spend billions on marketing their products and conducting scientific studies to figure out how to engineer their foods to keep you eating. Consider this: In a Connecticut College study released just yesterday, neuroscience students found that eating Oreos activated more neurons in the pleasure centers of rats' brains than did consuming cocaine or morphine. Read the Huffington Post article HERE.

According to New York Times writer Michael Moss, the coating of fat and salt on potato chips and french fries is what makes them so irresistible. Moss writes in his New York Times piece, "The starch in the potato causes the same glucose spike as sugar, but is absorbed into the bloodstream much more quickly." That spike will drop very fast, causing you to reach for another fry or chip.

Salt reduction for high blood pressure management is a key strategy of the  Million Hearts Initiative, an effort to prevent 1 million heart attacks and strokes over five years.  Colorado participates in this initiative and you can too. Be one in a million - make your commitment and pledge today.

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