Weird that this is framed as a bad thing. Fats are good.
They said cravings, not healthy hunger.
I haven’t had a sweet tooth most of my adult life, but recently started picking up cake or ice cream on grocery runs. I was baffled by this fairly abrupt change in taste. Until I stepped on a scale. Even eating what I thought was voraciously, I'd lost more weight than I wanted. I needed more calories in my diet to maintain body mass, and I craved sugary foods to compensate. Now I know if I crave sugars I don’t have a particular taste for, it’s a good sign I’m not eating enough.
Other people have similar experiences with other cravings, eg red meat when they’re anemic. Pets also eat unusual things when something is missing, or wrong in their digestion.
All of which confirms your point as much as it challenges it. But I’m more inclined to be sympathetic to people whose food cravings indicate negative health circumstances, than to judge them.
Our ability to regulate is hijacked by all kinds of things. Without that influence I think people can trust their cravings, but in the real world day to day it seems to be risky to encourage people to trust their urges.
What you were doing makes sense. I’m just not sure the majority of people should eat cake when they want it.
It could have been a number of other reasons and you're attributing it to the wrong one.
Seriously folks when you go from 1/3 to a 1/2 cup of mustard per meal it totally changes your life, it changed mine.
Raw onions are a super food (especially red), I could eat them with anything.
Also a major fan of good mustard here!
Another thing is that the outer layers of onions contain crazy amounts of antioxidants which also decrease during cooking. Unfortunately the inner layers, especially in white and yellow onions, have very low levels of antioxidants.
Anyway they are a great food either way. I partially meant they’re a super food in terms of flavour, too. They’re amazing in the right dishes and I think they’re under used and under appreciated (at least where I live).
A cool thing about antioxidants in plants is that you tend to find them in places that the plant wants to protect itself from something. With berries it seems to prevent fungal growth and rot to keep the berries viable for consumption longer, onions’ outer layers prevent infiltration of similar issues, some leaves of plants as well. I find it all really fascinating. Especially fascinating that we’ve adapted to benefit from consuming these protective mechanisms in plants.