An article in 'The New York Times' recently looked into why it's so hard to cut carbs from your diet.
One possible answer relates to hormonal processes in the body and the physiological effects of consuming certain types of carbohydrates.
The more insulin you release, the more you crave carbs.
"Once you’re exposed to a little carbohydrate, and you get an insulin rise from it, that forces energy into fat cells and that deprives your other cells of the energy they would otherwise have utilized. So you compensate by getting hungry, particularly for more carbohydrate. High insulin drives carb-craving." Dr. Robert Lustig, pediatric endocrinologist at the University of California, San Francisco, via 'The New York Times'
Sweets could be a particular problem because of several physiological responses that may be unique to sugar.
Sugar cravings appear to be mediated through the brain's reward center, just like other addictive substances.
Sugar stimulates the release of a neurotransmitter called dopamine, which produces a pleasurable sensation that our brains begin to crave.
The author suggests that the first and most obvious strategy is to avoid the trigger.
"It’s harder to avoid junk foods in the food environment around us, but we can certainly clean up our home environment and avoid situations where sugar and other treats are easily available." Laura Schmidt, an addiction specialist at the University of California, San Francisco School of Medicine, via 'The New York Times'
One tip is to learn to identify, plan for, and avoid situations that weaken resolve or increase cravings.
The article reminds readers that any successful diet is a long-term commitment.
The author also emphasizes the struggle of overcoming addiction and the importance of not giving up on your diet or health goals.
"It’s a very powerful system that has to be undone, whether it’s addiction or metabolic disease. It is knitted into the body and mind over years, and getting healthy requires taking the long view as well." Laura Schmidt, an addiction specialist at the University of California, San Francisco School of Medicine, via 'The New York Times'