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New research: Your brain on carbs

A new study sheds light on why carbohydrates are so irresistible even when we regret eating every bite.
glazed doughnuts

By Mandy Oaklander for

PreventionEver feel like you’ll be satisfied—no really, you mean it this time—after just one more handful of chips?

Of course you do. There’s just something damn near irresistible about highly refined carbohydrates, even though we immediately regret each mouthful. So why can’t we stop eating them?

Fellow carb-loaders, science is on your side. There’s a growing body of research supporting the controversial notion of food addiction, which suggests that overconsumption of compounds like sugar, salt, and fat may alter your body chemistry like other addictive substances. And now, a new study published in the American Journal of Clinical Nutrition suggests that that fettuccine you’re bingeing on might actually be changing your brain.

The research team from Boston Children’s Hospital and Beth Israel Deaconess Medical Center recruited 12 men between the ages of 18-35 who were either overweight and obese. They then drank one of two nearly identical shakes: same calorie count, same sweetness, same taste. Except one shake was made with a fast-acting high-glycemic carb, like that found in junk food. The other shake was made with a slow-acting low-glycemic carbohydrate.

Keep reading to find out what the study found…

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