By KATHRYN STUART, R.D.
Bates Dietitian
 

• Carbohydrates (sugars and starches) have been proposed to improve mood by increasing tryptophan transport to the brain. There, tryptophan is converted into serotonin which produces a soothing, calm, relaxing effect.

• How do you reward yourself? We have been conditioned to sweets for rewards, pleasure and fun. I have yet to meet someone who sits down to a bowl of chickpeas as a reward or eats collards for fun. Sweets in moderation can rekindle your joy of eating and can be one of many forms of rewards.

• "Chocolate has marijuana-like traits," according to the Wall Street Journal. Chocolate's biologically active compounds influence the central nervous system, producing feelings of well-being without intense euphoria or adverse effects on coordination. Perhaps that's why forty percent of college women crave chocolate!

• Fat phobia! Researchers have found that people who reduce their fat intake below 20% become unduly preoccupied with food and may binge on carbohydrates. If you are very strict, fat may actually improve your overall nutrient profile!

• Milk chocolate is about 50% fat and is highly saturated. Saturated fat is believed to raise cholesterol levels contributing to heart disease. Surprising new research on the specific saturated fat in chocolate shows it doesn't raise total or LDL cholesterol.

• A 1.5 ounce chocolate bar has 84 mg calcium which is the amount of calcium in 1/2 cup of cottage cheese. Chocolate also has magnesium, vitamin E and riboflavin.

Too many people have been tortured throughout history, so don't torture yourself now either by driving yourself insane from deprivation or by flogging yourself over eating some Halloween treats. Now you can transform that outdated grim view of candy into a healthy, balanced perspective of food. All foods have a bright side when portion size and frequency are considered.