Dopamine and insulin interact in the brain to control junk food cravings. These findings provide evidence that disruptions in this delicate balance make it harder to resist sugary and fatty foods, even when eating them has negative consequences.

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一切的故事，皆来自小麦的“超能力”：经碾磨激活的谷蛋白和醇溶蛋白，在遇水后形成面筋网络，赋予面团弹性和延展性，造就了面制品极强的可塑性。