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sweet tooth


Apparently, people with a the 'sweet tooth gene' have a predisposition to less body fat.

Last year it was discovered that this particular gene variation of FGF21 may be the reason why certain people have cravings for sweet things, and those who have this gene variation tend to eat more sugar.

That's why researchers working at the University of Copenhagen were surprised to find that people with this variation were also predisposed to having less body fat than others.

However, this doesn't mean we can all go out and indulge in sweet treats now. Sad, we know.

'It sort of contradicts common intuition that people who eat more sugar should have less body fat,' one of the study's researchers, Associate Professor Niels Grarup, explained to Science Daily.

'But it is important to remember that we are only studying this specific genetic variation and trying to find connections to the rest of the body.'

'This is just a small piece of the puzzle describing the connection between diet and sugar intake and the risk of obesity and diabetes.'


The variation is connected to slightly higher blood pressure and an 'apple shape', with more fat being around the waist than the hips.

The study, conducted by an international team and headed by researchers from the University of Exeter, used health information from over 450,000 people.

These hundreds of thousands of people allowed their info to be recorded in the UK Biobank, and included pertinent info like questionnaires on diet and genetic data.

'Now that so many people are involved in the study, it gives our conclusions a certain robustness,' Niels stated.

'Even though the difference in the amount of body fat or blood pressure level is only minor depending on whether or not the person has this genetic variation or not, we are very confident that the results are accurate.'

'Around 20 per cent of the European population has this genetic predisposition.'

The researchers said that their findings about the FGF21 gene could also aid in the development of drugs to treat obesity or diabetes.


While we may be partial to an eggs and avo brunch or a Lebanese-infusion three course dinner, sometimes our sweet tooth triumphs and all we want is a luxurious dessert to sure our chocolate cravings. 

Dublin is full of fabulous fancy restaurants, brilliant food stalls and amazing eateries –  all of which supply us with a treat for the sweet-loving senses from time to time.

Here are a few of our favourite dine-in or nibble on the go desserts in Dublin's fair city. 

1. A sea salt brownie in Industry & Co


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2. Real Sicilian cannoli in Dolce Sicily


3. The most indulgent donuts at Aungier Danger


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4. A scrumptious slice of carrot cake at Queen of Tarts


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5. Pretty macarons in Ladurée


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6. A good old 99 from Teddys Ice Cream 


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7. The richest Nutella cheesecake in San Lorenzo's


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8. The petits fours platter in Restaurant Patrick Guilbaud


BONUS (Another brownie, but we had to mention it)

9. A brownie at Brother Hubbard



As anyone with a sweet tooth will know, there is nothing better than chocolate.

And one of the reasons this tasty treat is being celebrated around the world today is because it is seriously versatile.

So here are 15 awesome things you can do with chocolate:

You can melt it.

Sprinkle it.

Drink it.

Spread it.

You can have a little bit…

Or a whole lot (we won’t judge).

Make smores with it.

Name songs after it.

Bake with it.

Top stuff with it.

Cheer yourself up with it.

Add peanut butter to it.

Watch movies about it.

Dip stuff in it.

And just generally love it.



In less than an hour you can have up to 12 of your own protein bars. Carry them with you to college/work in case you happen to have a sweet tooth later on in the day.


  • 250g natural peanut butter (creamy or smooth) (you can also use almond butter!)
  • 300g honey
  • 80g oats
  • 150g dried fruit
  • 80g Almonds
  • 3 scoops protein powder
  • Cinnamon to taste (optional)


  1. Heat the honey and peanut butter in a medium-sized saucepan until runny.
  2. Mix in the remaining ingredients until well coated.
  3. Grease a 9 x 9 pan with non-stick spray or butter and press in the mixture evenly.
  4. Cool in the fridge for at least 45 minutes.
  5. Slice up and wrap individual bars in tin foil.




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