Historically, a food’s designation as an aphrodisiac was based more on myth than science. Foods that resembled genitalia were ipso facto “love foods.” But that pre-dated modern science, processed foods and all-beef weenies.
- Oysters are the king of aphrodisiacs. They contain zinc, which helps produce testosterone, the hormone that drives desire in both men and women, and dopamine, the brain’s pleasure chemical.
- Asparagus contains more natural steroids than A-Rod. These natural plant steroids act like estrogen in our cells, and there’s evidence they can boost testosterone levels. If this is still not enough to convince you, asparagus can grow 10 inches in 24 hours.
- Wine can greatly enhance a romantic interlude. A glass or two can relax the body and stimulate the senses. More than that can do just the opposite, so keep the end result in mind.
- Honey is easily digested and is a good source of energy. Ancient European newlyweds built up their stamina with daily mead (honey wine) during the first month of their marriage. This is where the term “honeymoon” came from.
- Chocolate is rich in an amino acid that increases the brain’s level of a natural amphetamine-like stimulant that appears to increase the urge to have sex. Montezuma drank 50 cups of honey-sweetened chocolate a day to sustain his virility.
If your favorite food isn’t found on any existing list of aphrodisiacs, that doesn’t mean it’s not apt to light your fire. Food and sex are two of life’s greatest pleasures. Since the brain is the body’s true pleasure center, if you think something will turn you on, it probably will.