Ten a.m. and four p.m. are the best times to eat sweets. Eating sweets during this time can eliminate fatigue, regulate people's mood, and effectively reduce various stresses.

It is not advisable to eat too much sweets. Although sweets can make the body produce dopamine and make people happy, eating too much can cause blood sugar to spike in a short time. Excessive eating in the long term can cause harm to your health.

Precautions for eating desserts 1. Learn to choose the type of sweets first. When you want to eat sweets, you can give priority to naturally sweet foods, such as pomegranates, apples and other fruits.

Not only can it satisfy your desire for sweets, the sugars such as fructooligosaccharides in it can also promote the growth of beneficial bacteria in the body and inhibit the reproduction of intestinal pathogenic bacteria and putrefactive bacteria.

Second, you can appropriately choose foods processed with sugar alcohol sweeteners, such as xylitol chewing gum.

They are lower in energy and cause a lower post-meal blood sugar response.

But be careful not to overdose, otherwise it will cause diarrhea.

Third, roughly processed sugars are better. For example, brown sugar is more nutritious than white sugar.

2. Do not eat sweets on an empty stomach. Sugar will be absorbed immediately without digestion, which will cause blood sugar levels to rise rapidly in a short period of time.

Temporary high blood sugar can react with proteins in many important tissues in the body, damaging them and increasing the risk of chronic disease.

It is best to eat sweets before exercise, during vomiting or diarrhea, and when diabetic patients have hypoglycemia.

3. Pay attention to the ingredient list of sweets. When you get a sweet, do you know how much sugar it contains?

You may think that sweets must contain a lot of sugar, but this is not the case.

The ingredient list of some foods lists stevia or cyclamate, and other ingredients are not high in fat. It is inappropriate to give up this kind of dessert.

Some foods have glucose or fructose written on them, which are also good.

If it says sucrose, we can eat it selectively and in quantity.

If it says high fructose syrup, it will be hard to feel full, and the sweetness is more attractive to people, making it easier to eat more.

In the ingredient list, most foods are listed in units of 100 grams, and the sugar content per 100 grams is also marked.

This can easily give you the illusion that the entire package of food only contains so much sugar, so you eat up the whole package and consume several to ten times the amount of sugar stated in the ingredient list.

Best Dessert Chudomi Cuisine: South American Alfayol Walk into a neighborhood bakery from Argentina to Peru and you’ll likely find these tender, plump cookies piled high behind the counter.

The crunchy shortbread is replaced by a layer of sweet dulcedeleche, a caramel-like confection made by gently boiling sweet milk until it turns into a rich, mellow treat.

The cookie's extreme simplicity has proven to be an ideal foundation for creative cooks in Latin America.

Try versions filled with dark chocolate, coated with sweet white chocolate, rolled in coconut and dressed up with spices, or go for a classic - it's one of the world's most comfort snacks.

Chudomi Food: Austrian Apfelstrudel takes a flour lesson in an architectural wonder of gluten to whip up a batch of traditional strudel dough.

The real thing is stretched rather than rolled into impossibly thin sheets.

According to legend, it was supposed to be transparent enough to read a newspaper.

Once rolled out, the delicate dough is wrapped in a sweet apple filling and filled with buttery crumbs, raisins and walnut kernels.

Delicious delicacies can be found in pastry shops around the world, but for a classic experience, try it at Café Korb in Vienna, followed by a cup of lush, creamy Viennese coffee.

Chudomi Gourmet: Turkish Baklava With dozens of delicate layers melting into one bite, this syrupy confection is one of the sweetest legacies of the Ottoman Empire.

While it remains a popular delicacy along the Levant, the Balkans, the Caucasus, and North Africa (the region once ruled by Constantinople), baklava's spiritual home is certainly modern Turkey.

The pastry shop has large plates cut into diamonds and filled with peanuts and sweet syrup.

This is only the most famous of the Ottoman Empire’s syrup-soaked pastries, but it’s in the spotlight for good reason.

With a simple ingredient list and endless variations, it easily ranks among the most tempting treats in the world.