Foods That Affect the Pheromones

Pheromones are hormones that have specific effects on the human body such as changing emotions, mood or even desires. The most common type of pheromones are aphrodisiacs, which increase sexual desire. Though not everybody believes that pheromones influence human decisions and feelings, many people know the typical aphrodisiac foods, such as oysters and red wine, and are willing to offer them to their spouse on a special date just to see if they work!

Granola

According to Psychology Today, granola is high in the amino acid arginine, which increases blood circulation throughout the body, and its pheromones may contribute to an increased feeling of arousal in both men and women. Therefore, granola has an aphrodisiac-type of pheromone that relates to increased sexual arousal.

Chili Peppers

Chili peppers contain a chemical called capsaicin, says CBS news, which can stimulate nerve endings and even cause a feeling of heat in the body, which is why sometimes when people eat chili peppers they turn red in the face. The pheromones in chili peppers have been likened to increased sensitivity, heat and even sexual desire.

Chocolate

Chocolate, especially dark chocolate, has a pheromone that has been linked to a feeling of happiness and good moods. According to CBS News, the pheromone in chocolate is similar to the hormone dopamine, which affects your mood. This is perhaps the reason so many people eat chocolate when they are stressed or worried.

Pine Nuts

The pheromone in pine nuts is similar to that in oysters, in that it is an aphrodisiac that stimulates libido in both men and women. According to Psychology Today, this is why pine nuts were often ground and used in love potions during medieval times.

Papayas

Papayas produce pheromones in the body that that particularly affect women. According to Psychology Today, papayas have pheromones similar to estrogen in that they can increase a female's libido, increase a woman's production of breast milk and even cause menstruation to begin.

References

Article reviewed by Dionne Allyson Last updated on: Dec 17, 2009

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