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The feeling of hunger is more than just envy, it is a
real survival instinct for organism. This is the hypothalamus, an area situated
in the center of the brain, which is the control center of our appetite. The
food is our only source of energy, many processes are simultaneously
implemented to give us the feeling of hunger.
The hypothalamus has receptors that detect any change,
even very low levels of glucose in the blood. When blood glucose decrease (from
10%), a nerve signal is sent to the brain and the feeling of hunger appears in
the following minutes. Another way to provoke the appetite is through the
detection of fatty acid levels in the blood. If the glucose level is too low,
the body must use its fat reserves. The blood is enriched in fat and this
change in composition is detected by the brain that triggers feelings of hunger
soon.
The mechanisms leading to send this warning are
complex, and all are not yet fully known.
Thus, the effect of leptin (1) has been recently
updated. This protein, secreted by adipose tissue, acts as a gauge that
measures the status of reserves in fat (2). When inventories are too low, the
concentration of leptin decreases appetite and is strongly stimulated. The
greatest effect on leptin and insulin is caused by palmitic acid. The latter is
particularly palm oil, meat, butter, cheese and milk. It is often used in food
(biscuits, cakes, margarine). The unsaturated oleic acid did not produce this
effect (olive oil).
The stomach itself has nerve receptors that control
its volume. When empty, the report mechanoreceptors, and the feeling of hunger
appears.
After a good meal, you feel satisfied, hunger has
disappeared. This is also the brain, in involving similar mechanisms that
control satiety. No sooner do we begin to eat that sensory signals related to
taste, smell and texture of food it receives, reducing the already hungry. Some
foods are more filling than others. In the first place the protein, hence the
abundance of protein-based diets. But there is not that they be well absorbed
and must be accompanied by a little carbohydrate. Then the foods highest in
calories and more fat is unfortunately the most satisfying. There are also
fibers and carbohydrates. These (sweets, cakes, etc..) Really do not fill.
Several criteria contribute to satiety:
- Texture: more food is thicker, it satiates. We must
not overlook that fact that sensory less hungry after an apple after a compote.
- The hot satisfies more than the cold.
- The solid satisfies more than the liquid, hence the
great importance of mastication.
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| Sterculia gum |
 |
| Carrageen |
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| Agar agar |
The gelled textures more satiating than the
soft textures. The Agar-agar, charagenates, stercula gum gelling powder 100% natural,
is a great recipe for eating less. It acts on the stomach as a moderator of
appetite: for use in food or drink very hot. He then gelled in the stomach,
reducing hunger significantly. According to some studies, it would consume
about 325 calories less per day.
Then, once the food reaches the stomach, its volume
increases (more or less depending on the nature and temperature of food) and
the nerve signal of satiety is sent to the hypothalamus. At this level, several
peptides and hormones are secreted, satietogenic sending messages to the brain.
(3) Fig. 1
Gradually, the level of glucose in the blood rises and
triggers an increase in insulin, immediately detected by the hypothalamus which
sends signals of satiety. Finally, lipid reserves are reformed, the leptin
levels increased, and the appetite disappears completely ... until the next
cycle of hunger.
But be aware that our behav properties of carragen ior has also an influence
on our body. Thus, if the appetite is affected by chemical reactions in our
body, our eating habits (meal times), stress and illness also play an important
role in this regulation.
Sources:
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