Seven Reasons You Eat More Food

Have you ever wondered why when you go out to eat the Restaurant keeps it freezing in there no matter what the temperature is outside? Keep reading to find out the reasoning behind this.


1. Time of Day
Through routine, we condition our bodies to expect breakfast, lunch and dinner at the same time each day, says Randy Seeley, a professor of psychiatry at the University of Cincinnati." Part of the reason you're hungry at noon is because that's the time you've eaten for the last 100 days."
The Science of Appetite


2. Sight
Research using MRIs shows that brain patterns of people viewing photos of foods they like and foods they don't like are "very different," Seeley says. "The body anticipates when food is about to enter the system." And that's why your mouth starts watering when you see Mom's pie.
The Science of Appetite

3. Variety
Even after eating a large meal, we often "make room" for dessert, because a desire for sweets hasn't been satisfied. Ann Gaba, a registered dietitian at New York Presbyterian Hospital, says that sometimes all it takes is a bit of fruit in a salad during a meal to curb a sugar craving.
The Science of Appetite

4. Smell
Scent is one of the key ways we cue our bodies that food is near. Once the trigger goes off, it can induce the insulin secretion that makes us think we're hungry. Says Sharron Dalton, a nutrition professor at New York University: "Smell and sight alone activate the appetite cascade."
The Science of Appetite

5. Alcohol
Drinking has not been scientifically proved to stimulate appetite, but too much beer, wine or liquor can impair judgment, causing us to eat more. "Most people who are on a diet will say it's a lot harder to push themselves away from the table if they've been drinking," observes Seeley.
The Science of Appetite

6. Temperature
The colder the temperature, the more people tend to eat, which is why restaurants often keep thermostats low. "Your metabolism drops when it's time to eat, and eating warms you up," says David Ludwig, professor of pediatrics at Harvard. "Heat is a satiety signal."
The Science of Appetite

7. Refined Carbs
After a meal heavy in refined carbohydrates, like white pasta, the body may crave food again within only a few hours. These foods cause blood sugar to drop, and "when our blood sugar is crashing, we're going to be a lot more interested in food in general," Ludwig says.
The Science of Appetite

Classic Belgian Waffle

Classic Belgian Waffle

2 cups cake flour (see notes, I used reg flour and cornstarch)
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 tablespoons sugar (I use Splenda)
1/2 teaspoon vanilla extract (I use 1 tsp)
4 tablespoons, unsalted butter, melted (I use Country Crock Light)
2 cups milk (I use skim)
non-stick cooking spray

Directions
Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.
*NOTES - If you don't have cake flour, take a 1 cup measuring cup and add 2 tablespoons corn starch in it and then fill the rest with flour. For this recipe you would do this twice.


I got this recipe from foodnetwork and it is by far our most favorite of any I have found so far.