I’d like to offer a physiological perspective on cravings and how to work with them. Cravings are a way our body communicates with us. They are a way we seek balance and align with nature. For example, warm, dry weather makes us thirsty.
Two Main Types of Cravings
1) Intense cravings. Unsatisfied intense cravings tend to disappear. These cravings often signify that we are eliminating that type of food from our body and we intensely crave it as it leaves. The best thing to do with these cravings is to take attention away from them and place our focus elsewhere. These cravings usually disappear quickly. If it is something our body needs, these cravings will persist.
2) The other type of craving is that of a persistent or recurring craving, usually caused by an actual need. These are more complicated and try handling them in the following way.
- You like chocolate, but you decide you don’t want to eat it anymore and so you cut it out.
- Then, you crave chocolate.
- Take a moment to consider what it is about the chocolate that you crave.
- Chocolate is essentially concentrated fats and sweets.
- You may just be craving more high-quality rich and sweet food in your diet.
- Or your diet may be too simple.
During a chocolate craving, try substituting walnuts and raisins or make a dessert with tahini or a nut-butter and natural sweeteners. They will probably satisfy the craving and are healthier choices.=
If you’re craving animal protein or cheese, it often signifies a need for more richness in your diet from plant protein and oil (tahini and other nut butters).
The best way to handle consistent cravings is to break the specific craving down into its components (taste and consistency) and then make a choice with healthier options. If the cravings don’t disappear, try satisfying them with high quality foods.
Two Dynamics of Cravings
1) Yin Yang. Sweet cravings (yin cravings), for many, are a result of eating too much animal foods, cheese, baked or toasted and salty foods (yang foods). Reducing or eliminating heavy yang foods will diminish much of the sweet craving.
2) Crunchy foods create cravings for more crunchy foods. Sweets create cravings for sweets, caffeine for caffeine. Imbalances perpetuate themselves and it seems difficult recognizing this pattern. Fortunately though, balances also perpetuate themselves. Moving towards balance is the most effective way to overcome cravings.
How to Curb Cravings
Crunchy
- Add a healthy, crunchy food, such as blanched vegetables or carrot sticks
Poor-Quality Sweets
- Add more grain and vegetable, quality sweets such as corn on the cob (naturally sweet) or cooked onions, carrots, squash or sweet potatoes (which become sweet with cooking). Pureed, sweet vegetable soups are even more satisfying. Rice syrup and maple syrup are more natural sweeteners.
Fatty Foods
- Use high-quality, unrefined sesame and olive oil (coconut oil is better suited for a tropical climate) in cooking and salads
Animal Proteins
- Tofu, tempeh or seitan and other plant-based protein, matching the consistency and taste of the particular craving. For example, tempeh often satisfies chicken and cheese cravings.
Pregnancy Cravings
A baby begins to make demands and choices from the very beginning. Many women know they’re pregnant just from cravings. Babies first choose from the mother’s blood. If it is not present in her blood, they seek it out in her constitution (teeth, hair, bones). If what the baby seeks is not there either, babies call for take-out, which is a pregnancy craving.
My entire approach is not on avoiding cravings, but to help create a healthy, natural pattern of balance.
Macrobiotic Counseling
With over 45 years of experience, Denny Waxman has worked to improve the lives of many through the macrobiotic diet. Macrobiotics are known for their abilities to reduce the effects and risks of aging, cancer, diabetes, heart disease, and many other diseases. Through his hour-long nutrition consultations, Denny Waxman has given hundreds of individuals personalized recommendations to live a better life.
To learn more about the basics of the macrobiotic diet, contact Denny Waxman for personal macrobiotic counseling today or check out more blog articles.
Other resources include:
- The Ultimate Guide to Eating for Longevity – a practical handbook for lasting health with recipes and menu plans. – Available on Amazon.
- Strengthening Health Institute (SHI) – Macrobiotic Courses (Beginner, Beginner Plus and Advanced)
- SHI Macrobiotics Blog
- SHI Macrobiotics Upcoming Webinars
Hi Denny,
Thanks for your sensible, easy to understand, and timely advice.
One last snowstorm in Boston and then it’s three seasons of great weather and joy!
All my love to the whole family…
David Kagan
Thanks David! Hope all is well.
Some individuals are cooking acid-forming grains and beans with insufficient salt (e.g., a pinch of salt per 2 C dry grain, 1/8th tsp salt per 3 C beans, etc.). Additionally, they do not use salt when cooking vegetables (e.g., by salting the water for boiling, tossing the vegetables with oil and salt for baking, sprinkling salt onto the vegetables before steaming). These practices lead to the incomplete digestion and absorption of carbohydrates (since both the production of carbohydrate-digesting enzymes and the active transport of monosaccharides across the intestinal wall are sodium-dependent). If the diet is dominantly carbohydrate, this leads to authentic hunger and an intense craving for carbohydrates/sweets – a craving which is decreased when adequate salt and salty condiments are used in cooking.
Thanks Sylvia for pointing out the importance of cooking grains with either sea salt or kombu to aid in their digestions and absorption. Proper cooking transform everything!
Kombu though seems to be harmful to health according to a recent study, it has too much iodine! Here’s Dr.Michael Greger’s researches and advice on seaweeds (from nutrition facts.org):
http://nutritionfacts.org/video/too-much-iodine-can-be-as-bad-as-too-little/
Kombu like sea salt has many valuable qualities for our body and mind and also needs to be used with respect. Too much of anything may become harmful. We have greatly lowered our kombu recommendations from the past. Our current recommendation is to use about 1/2 inch to 1 inch square piece depending on the dish and only a few times a week. I would not recommend eliminating it from our diet.