The Erotic Power Of Food
The erotic power of food has played a role in our lives for centuries and it's no secret that we are forever trying to learn more about how to use food in our erotic favor. The romantic power of sex foods are as popular today as they have been for centuries. Yep I did say for centuries. History gives us reference after reference of how food has been used to peak our sexual fantasies or used as a teasing first course of love making.
When I think of a romantic meal I think of a beautiful table setting with delicious food, either by fireside or by candle light. (also see Candle Color Meanings) It's one of the first ways love is expressed in a relationship. A romantic meal is relaxing and when couples are relaxed they start to get to know each other better and start to build a bond and trust with one another. Romantic Meals can be as fancy as almond crusted fish with lemon sauce or as simple as a dagwood sandwich on beautiful crusted bread.
Courtship would not be complete without a romantic dinner.
It's traditional for a romantic dinner to take place at a restaurant with low light or candle light, especially on a Romantic Holiday like Valentines Day. It's a real plus if the restaurant has a warm fireplace glowing in the background but those are hard to find. That's why many romantic dinners take place in homes that have a fireplace. After-all, we know candlelight and fireside meals are the #1 choice when your trying to get past first base with the one you love. And by-the-way, did you know that everyone looks better in candle light and firelight? Yep they sure do!
Foods such as chocolate and oysters are said to be aphrodisiacs.
An aphrodisiac is a substance that is used in the belief that it increases sexual desire. The name comes from Aphrodite, the Greek goddess of sensuality and love. Throughout history, many foods, drinks, and behaviors have had a reputation for making sex more attainable and/or pleasurable.
Chocolate: Romantic lore commonly identifies chocolate as an aphrodisiac. The reputed aphrodisiac qualities of chocolate are most often associated with the simple sensual pleasure of its consumption. Dark chocolate, with its high cocoa content, is a rich source of the flavonoids epicatechin and gallic acid, which are thought to possess cardioprotective properties. Chocolate also contains theobromine,- an alkaloid; which is very similar to caffeine. Last but not least, chocolate contains phenylethylamine, a chemical believed to produce the feeling of being in love; it is quickly metabolized by monoamine oxidase-B and does not reach the brain in significant amounts. Chocolate is a mild stimulant to humans mainly due to the presence of theobromine.
Oysters as food: We've all heard the jokes about sex and oysters but diet professionals says its true. Oysters are rich in zinc and iodine. Zinc is a vital sexual nutriment and is essential for testosterone production in men and women. Even Casanova was said to share oysters to peak sexual appetites. Oysters are sometimes cited as an aphrodisiac. It is disputed whether this is true. A team of American and Italian researchers analyzed bivalves and found they were rich in rare amino acids that trigger increased levels of sex hormones. Also oysters have a high zinc content, a mineral that aids in the production of testosterone. Alternatively, the oyster's erotic reputation may only be due to its soft, moist texture and appearance.
In some cultures animal testicles and other items are consumed to increase sexual potency. Shellfish including abalone, lobster, oysters, clams, scallops, shrimp and deep, cold-water fish like cod and halibut fuel the brain, the body and the sex drive.
Vitamin E: stimulates the production of sex hormones. "Particularly high levels of vitamin E can be found in the following foods: Asparagus, Avocado, Egg, Milk, Nuts, such as almonds or hazelnuts, Seeds, Spinach and other green leafy vegetables, Unheated vegetable oils.
You wanna know my secret to my partner and me?? Strawberries and two bottles of champagne , it works wonders...
By:Chef Nicholas Anderson for www.culinaryglobetrotter.com