Granados argues that “both are produced by our body from amino acids that must be present in food: phenylalanine and tryptophan respectively.” These amino acids are found in abundance in nuts such as almonds, pistachio walnuts and cashews; in seeds such as sunflower, sesame, pumpkin and flax; in legumes such as soy and its derivatives (tofu, tempeh, yogurt, miso…), chickpeas and peanuts; on the oatmeal or in fish like cod.
«In order for our body to be able to transform these amino acids into the ‘molecules of happiness’, other components are needed, such as vitamin B6, which fortunately comes in some of the aforementioned foods (nuts, seeds and legumes such as chickpeas) but also in potatoes and garlic; vitamin C, abundant in oranges, strawberries, kiwis and peppers; and iron (in legumes such as lentils and black beans, seeds and nuts)». Other molecules that give us a feeling of euphoria are endorphinsfoods like cocoa and spicy can trigger that response.
The PhD in Biochemistry, specializing in Personalized Nutrition and Nutrigenomics, maintains that “in order to pamper our brain It is important to eat foods called ‘neuroprotectors’ because of their high content of antioxidants, mostly of vegetable origin: pomegranates, blueberries, colored peppers, tomatoes, beets… In two words: eat colour”. In addition, he points out that “if we want to enhance this effect of food, do not forget to carry out physical exercise and sharing meals, two habits that help us to be happier.
Granados endorses the words of Paco Leon: «Happiness is drinking a glass of cool water on a hot summer afternoon in Seville». In this sense, the doctor adds that “perhaps cooking happiness is not so complicated if we have nuts, legumes, seeds, colored vegetables and fruits, and water in our pantry.”
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