People think that eating desserts makes people happy mainly because of the magical "dopamine". Dopamine is a neurotransmitter that directly affects people's emotions. This substance will transmit emotions such as happiness and excitement, and increase this substance. will make people happy.
Tiramisu is a very popular dessert. Mascarpone cheese is used as the main ingredient, and the traditional dessert sponge cake is replaced by finger biscuits, and other ingredients such as coffee and cocoa powder are added. It tastes fragrant, smooth, sweet, greasy, and soft in the mouth with changes in texture, and the taste is not blindly sweet.
Macarons are French biscuits and a very popular dessert. It is a French dessert made with egg whites, almond flour, granulated sugar and icing sugar and served with jam or cream. Rich in taste, crisp on the outside and soft on the inside, colorful and delicate in appearance. Macarons have distinct layers, crispy on the outside and soft on the inside. When you take a bite, the first thing you taste is a thin but crispy outer shell, followed by a soft and dense inner layer made of cream. The tenacity of the almond cake holds up the filling and adds chewiness to the soft and greasy filling. Can't stop eating.
It is worth noting that the sugar in desserts enters the human body and undergoes chemical changes to produce dopamine, which makes you happy, so it seems that eating sweets will make people feel better. However, according to research, sweets can only make people feel better for a short time, and the happiness it can bring can only last about 30 minutes.
After a lot of sugar intake, the blood sugar will increase rapidly, and the blood sugar will also drop rapidly after the increase. Blood sugar is closely related to emotions. When the blood sugar becomes low, we return to a state full of negative emotions. , will cause sweets addiction, too much sugar intake, it is more likely to bring about the opposite effect, making people more depressed. So keep your dessert intake under control.
