(NaturalHealth365)  Have you ever thought your brain is like a computer?  Researchers did, and they found that eating a lot of fatty and sugary foods messes with our brain’s reward system, kind of like a computer’s circuits going haywire.

A newly published study shows how what we eat can change how our brains work, linking our daily food choices to the intricate mechanisms in our heads. It’s like our brains and computers are more alike than we think.  This research is just the beginning of some mind-bending discoveries. Let’s dive in and find out more.

Sugary and fatty snacks change the human body’s central processing unit

It is no secret that foods loaded with processed sugar and (toxic, “Big Ag”) fat are unhealthy.  However, as the study above highlights, the daily consumption of fatty and sweet foods may trigger undesirable brain changes.

The researchers conducted a controlled, randomized study of individuals of normal weight.  The participants were provided with food high in sugar and fat or low in sugar and fat.  The ensuing analysis occurred over eight weeks.  The food used for the study consisted of a range of popular snack items consumed in addition to each participant’s regular diet.

The study results prove that consuming snacks high in fat and sugar affects the upregulation of the brain’s anticipation response and the consumption of high-energy, palate-pleasing food.  The researchers also found that consuming fat and sugar-laden snacks makes low-fat items unappetizing.  The most important takeaway from the study is that consistent snacking on foods high in sugar and fat can rewire how the brain functions, triggering potentially problematic alterations in neurobehavior.

No doubt, the “snacks” referred to in this study were certainly not organic, healthy options.  Conventional foods like “milkshakes” were used in this study and certainly do not reflect our views about the value of healthy fats in the diet.  But, in all fairness, we do know that dietary choices will have a significant impact on brain development and this study does give us some food for thought. (pardon the pun!)

How your brain adapts to snacking patterns

Delving into the study mentioned earlier unveils the remarkable plasticity of the human brain.  The intricate circuitry of our brains undergoes dynamic changes based on our eating habits, leading individuals inclined towards unhealthy snacks to gradually lose interest in healthier alternatives.

This shift in brain functionality demonstrates the brain’s ability to learn preferences in response to behavior and ingrained habits.  In essence, indulging in unhealthy snacking rewires the human hardware.  The good news?  By transitioning to low-sugar, low-fat snacks, you can reteach your brain, fostering a genuine desire for healthier alternatives.  Simply put, our food choices really do matter and greatly influence future food choices that we make.

Smart food swaps: Trading high-fat, high-sugar options for healthier alternatives

Make smart choices for a healthier lifestyle by swapping out high-fat and high-sugar options for nutritious alternatives.  Shift your perspective, viewing food as fuel rather than just for pleasure.  Choose alternatives that satisfy your taste buds and contribute to your well-being.  For instance, replace conventional (store-bought) dairy ice cream with a homemade (organic) version created from blended fruit.  Or, create your own homemade (organic) smoothie instead of a conventional milkshake loaded with unhealthy ingredients.

Say goodbye to processed sugar cereals in a bag or box and eat some fresh organic fruit or raw granola mix.  Bottom line: take charge of your own meals by adopting a do-it-yourself approach.  By preparing and cooking at home, you gain control over the ingredients, reducing your intake of toxic fat, denatured salt, and processed sugars commonly found in store-bought products.  Prioritize health and well-being with every meal you create.

What’s your favorite healthy food swap?  Share your go-to alternatives in the comments below.

Sources for this article include:

Sciencedirect.com
Sci.news