Uh-oh. Out of the corner of my eye I spot a co-worker striding down the hallway with a box. These aren’t office supplies she’s hauling in this morning. The distinctive orange-brown color means one thing: treats from a top local doughnut shop.
They aren’t the unremarkable, mass-produced supermarket variety. They’re big, heavy, impressive—no skimping on frosting, or anything for that matter. The selection ranges from basics like maple bars and old-fashioneds to a chocolaty mess called the peppermint snowdrift, all reportedly inspired by a secret 1920s recipe. The problem is that, as the new year arrives, I’m trying to just say no.
That should be easy, right? It’s willpower versus a circle of deep-fried batter.
If only it were so simple. Research has found there are complex, powerful forces behind the modern sweet tooth. Our evolutionary predecessors survived on sugar-rich fruit, leaving us with a genetic inheritance that one expert calls a “deep, deep ancient craving.” Also, scientists can actually see what happens in our brain circuitry when we eat sweets: The reward system lights up, giving us dopamine hits.
Yet we can resist temptations. That’s because another part of the brain controls decision-making and counteracts reckless impulses. For me, this cranial arm-wrestling can spark quite a heated internal dialogue.
For arbitration, consider the advice of famous chef Julia Child: “Moderation. Small helpings. Sample a little bit of everything. These are the secrets of happiness and good health. You need to enjoy the good things in life, but you need not overindulge.”
So, maybe half of that snowdrift?
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