Ok, so I work at a pizza shop that sells cookie dough, which we make it in huge batches about once a week. Anyway, it seems like I always get tired when I'm the one making the dough, could it be the smell triggering production of insulin? Maybe it's being around it, or looking at it? Is it just in my head?
And by tired, I mean thanksgiving / high carbohydrate dinner tired.
I have read that insulin releases in two pulses. The first is released in response to the anticipation of eating - looking a food porn, smelling freshly baked bread, shopping while hungry, ingesting artificial sweeteners - these things are said to be able to stimulate that initial release of insulin. The larger wave of insulin does not occur until after eating, and it is mainly dependent on the types of foods eaten as well as how sensitive you are to insulin.
I've not been able to find anything about how intense that initial insulin pulse can be. So, perhaps you do have a gluten sensitivity.
I don't know about the insulin aspect but I do know that as someone who is gluten intolerant, I can't handle bread dough or even make it as the risk of inhaling the flour is too high. I have heard that the flour particles can stay in the air for quite awhile, land on everything you are working with in your kitchen and then there is the inhalation aspect of it. When I make bread by hand, I get the same reaction as if I had eaten the beautiful, golden loaf that comes out of the oven. Same goes for making cakes and cookies where I have to use a mixer which generally sends up a small cloud of flour.
I'd think so but can't say for certain.
I was at a restaurant and they brought a bread basket and even though I had no desire for it, the smell definitely triggered something!!
I would think working so close with the raw ingredients, perhaps the particles are in the air and you are breathing them in? Maybe get a mask for that part of the job, see if that helps??
Rodin (1981) connected the external cues of hunger to insulin, and hypothesized that people (whether obese or not) who respond to external cues of hunger tend to increase the level of insulin in the blood more than people who respond to internal cues. In Rodin's experiment, hungry subjects who are external cue respondents were gathered, around noon, where steaks were grilled. After they smelt and heard the steak, their insulin levels were measured. As expected, the smell and sound of cooking increased the insulin level of those subjects.
Your problem is most likely caused by a reaction from the flour though like someone else suggested.
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