Archive for Weight Control

What is Cognitive Behavior Therapy

cognitive-behavioral-therapyMany therapists, psychologists and psychiatrists utilize cognitive behavioral therapy when they treat their clients. This is a common type of mental health counseling used to explore inaccurate or negative thinking in order to view challenging situations more clearly and respond to them in a more effective way. Cognitive behavioral therapy can be a very helpful tool in treating many types of mental disorders or illnesses, including anxiety or depression.  Not everyone who benefits from cognitive behavioral therapy has a mental health condition; it can be used to help anyone learn how to better manage stressful life situations. For example, it may help you:

  • Manage symptoms of mental illness, either by itself or with medications, treat a mental illness when medications aren’t recommended, such as during pregnancy, and prevent a relapse of mental illness symptoms;
  • Learn techniques for coping with stressful life situations;
  • Identify ways to manage emotions and resolve relationship conflicts, thereby learning better ways to communicate;
  • Cope with grief or emotional trauma related to abuse or violence;
  • Manage chronic physical symptoms.

Mental health conditions and disorders that may improve with cognitive behavioral therapy include:

  • Sleep disorders
  • Sexual disorders
  • Depression
  • Bipolar disorder
  • Anxiety
  • Phobias
  • Obsessive-compulsive disorder (OCD)
  • Eating disorders
  • Substance use disorders
  • Personality disorders
  • Schizophrenia
  • Post-traumatic stress disorder (PTSD)

Because this therapy explores painful feelings, emotions and experiences, you may feel uncomfortable at times. You may cry, get upset or feel angry during a challenging session, or you may feel physically drained. Some forms of cognitive behavioral therapy, such as exposure therapy, may require you to confront situations you’d rather avoid. This can lead to temporary stress or anxiety.

Cognitive behavioral therapy is done one-on-one or in groups with family members or with people who have similar issues. At your first session, your therapist will gather information about you and determine which concerns you’d like to work on. The therapist will encourage you to talk about your thoughts and feelings and issues that are troubling you. If you find it hard to open up about your feelings initially, don’t give up; give the process a chance—your therapist can help you gain more confidence and comfort.

Cognitive behavioral therapy generally focuses on specific problems, and uses a goal-oriented approach. This may include “homework” — activities, reading or practices that build on what you learn during your regular therapy sessions. Keeping a journal, for example, may be a good way to record thoughts, feelings and behaviors over time.
Cognitive behavioral therapy typically includes these steps:

  • To identify disquieting situations in your life including a medical condition, divorce, grief, anger or symptoms of a mental illness;
  • To become aware of your thoughts, emotions and beliefs about these situations or conditions and share your thoughts about them;
  • To identify negative or inaccurate thinking. To help you recognize patterns of thinking and behavior that may be contributing to your problem, your therapist may ask you to pay attention to your physical, emotional and behavioral responses in different situations;
  • To challenge negative or inaccurate thinking. Your therapist will likely encourage you to ask yourself whether your view of a situation is based on fact or on an inaccurate perception of what’s going on.

Cognitive behavioral therapy is not effective for everyone, but it may teach you how to make life a little easier if you approach therapy as a partnership; if you’re open and honest with your therapist and with yourself; if you stick to your treatment plan, and do your homework between sessions. Therapy is a process that takes time, honest effort and regular evaluation in order to obtain positive results. If your therapist asks you to read, keep a journal or do other activities outside of your regular therapy sessions, follow through with these strategies. You may be surprised at the insight you develop.

Source: Mayo Clinic

High Calorie Food and Tough Times

I notice that a lot of my patients are soothing frayed nerves and unhappiness with over-eating. This just sets up a vicious cycle of shame when the pounds add up on the scale. The following article does a nice job summing up part of the psychology of over-eating in tough times.

Molly Allen, PsyD
Licensed Psychologist

People Seeking High Calorie Foods in Tough Times

How To Manage Stress

Stress.  Just saying the word can induce it. With all the stresses we endure everyday– less sleep, more work, less leisure, raising kids, marriage issues, less exercise, junk/processed foods eaten on the run, traffic jams, flight delays—there’s really no way we can avoid it. According to Dr. Bruce Nystrom, that is not the point. The point is to manage stress. “Stress comes from numerous sources and is present to some degree in almost every situation,” says Nystrom. “You cannot totally avoid stress; rather the goal is to manage stress, keep stress at tolerable levels. Some days you can tolerate more stress than other days, some people are better able to cope with high levels of stress than are others. Because stress tends to arise from change, a life without stress would be boring.  Stress can enliven us, motivate us.  Stress can also make us feel overwhelmed to the point we shutdown.  Again, the goal is to manage stress, to keep stress at tolerable levels.”

So, how do you do that? Friends can be a very powerful stress-buster. Friends will empathize, boost your esteem, share their stories, and help problem-solve. Prayer or meditation may help; releasing your troubles to a “higher” power can provide some emotional distance and breathing room. More coping strategies include the following:

1. Simplify

Cut your to-do list in half. How? Ask yourself this question after every item: Will the world come to an end if this task does not get accomplished?

2. Prioritize

If you have five huge work projects due next week– two synagogue commitments you promised the Rabbi, homework for that online class you’re taking, your parents’ anniversary celebration to plan, and your sister’s computer to fix–what do you do? You list everything on a sheet of paper or on your computer, and you assign each project a number between 1 and 10: 10 being the most important (life threatening) and 1 being the least important (stupid thing I signed up for). Start working on each task you’ve assigned a “10”. If you never get beyond the 8s, that’s okay!

3. Use pencil, not pen

If you live by your to-do list, then start using pencil instead of pen.  This important stress buster is a reminder to try to stay as flexible as you can.

4. Give away your cape

You are not a superhero with superpowers and you cannot accomplish everything. You are a human being like everyone else.  So relax and remember there are only 24 hours in a day and it takes a certain amount of time to get from point A to point B. In your car; not in your batmobile.

5. Collaborate and delegate

There are lots of people out there with to-do lists that look similar to yours. You don’t have to do everything. Delegate. Let someone else do something.

6. Laugh

Remember that old saying, “laughter is the best medicine”? It’s true. Just as chronic and severe stress can damage our body, humor can heal.

7. Exercise

Exercise is a great stress reliever. And no, you don’t have to endure the packed parking lot at the gym or the crowds, either. Take a walk around your neighborhood or go to a park and commune with nature for a while. Take the dog with you for company if you want. It will clear your head and help you feel better. And besides, exercise stimulates brain chemicals that promote the growth of nerve cells. It also increases the activity of serotonin and/or norepinephrine. Plus, a raised heart rate releases endorphins and the hormone ANP, which reduces pain, induces euphoria, and helps control the brain’s response to stress and anxiety.

8. Stop juggling

OK, multi-tasking is inevitable in today’s world. But seriously, do we really have to simultaneously cook dinner, talk to Mom, help with homework, and check e-mail? Leave the juggling to the folks in the circus.

9. Build boundaries

Speaking of activities set some boundaries ASAP– designate a place and time for certain activities so that you are not constantly flitting from one thing to the next.

10. Think

Don’t sweat the small stuff, and most of it is small stuff.

11. Eat right, or at least eat ok

The more stressed you get, the more you crave coffee, doughnuts, pizza and Coke. Allow yourself a treat occasionally, but keep as balanced a diet as much as possible to better manage your stress.

12. Avoid comparisons

The last thing you should do when you’re stressed is to compare what you have with what someone else has. It is pointless and, well, stressful.

13. Avoid negative people

Seriously…why would you want to be around people who sap your energy and make your life toxic?

14. Sleep

A few energy drinks and a double espresso shot will keep you functioning, right? Wrong. Lack of sleep equals lack of brain power. So get your eight hours and don’t feel guilty.

15. Just say no

The world will not come to a screeching halt if you just say no.

16. Learn how to recharge

Take a bubble bath, watch TV, read, work on crafts…learn what helps you recharge your batteries and practice reenergizing every day.

Source: Dr. Bruce Nystrom, Psych Central

Hypnosis for Weight Loss

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Accepting oneself

Body image in Western culture is highly distorted.  Any of us who say that appearance does not count are lying – either to themselves, to the rest of us, or both.  Confronting irrational assumptions about the ‘right’ way to look, and learning to enjoy the body we are in right now is crucial to true happiness.  For more, read on in the link below. - Molly Allen, PsyD

 

http://blogs.psychcentral.com/weightless/2012/03/body-image-warrior-week-the-danger-of-a-single-ideal-body/?utm_source=dlvr.it&utm_medium=facebook

Why Willpower Matters, and How to Get It

Life & style

Willpower is a mental muscle that you can train. Those who do so are more likely to lead happy and successful lives.

 

Roy Bauermeister

Roy Baumeister … One cake now, or two if you wait? Photograph: David Levene for the Guardian

In the smart restaurant of a very smart hotel in the West End of London, Roy F Baumeister, eminent American social psychology professor, orders a lunch of fish and chips, and then decides not to eat the chips. “I won’t eat something that’s not good for me unless it’s absolutely perfect, and it’s going to give me real pleasure,” he says. “I’m afraid … Well, it just didn’t look like these were going to do either.”

What willpower, you might say. You’d be right; the chips looked pretty good. But Baumeister is also, coincidentally, a leading authority on that very subject, and has just published a smash-hit book on it with New York Times science writer John Tierney.

Willpower: Rediscovering Our Greatest Strength distills three decades of academic research (Baumeister’s contribution) into self-control and willpower, which the Florida State University social psychologist bluntly identifies as “the key to success and a happy life”.

The result is also (Tierney’s contribution) readable, accessible and practical. It’s an unusual self-help book, in fact, in that it offers not just advice, tips and insights to help develop, conserve and boost willpower, but grounds them in some science.

Willpower is, Baumeister argues over lunch, “what separates us from the animals. It’s the capacity to restrain our impulses, resist temptation – do what’s right and good for us in the long run, not what we want to do right now. It’s central, in fact, to civilisation.”

The disciplined and dutiful Victorians, all stiff upper lip and lashings of moral fibre, had willpower in spades; as, sadly, did the Nazis, who referred to their evil adventure as the “triumph of will”. In the 60s we thought otherwise: let it all hang out; if it feels good, do it; I’m OK, you’re OK.

But without willpower, it seems, we’re actually rarely OK. In the 60s a sociologist called Walter Mischel was interested in how young children resist instant gratification; he offered them the choice of a marshmallow now, or two if they could wait 15 minutes. Years later, he tracked some of the kids down, and made a startling discovery.

Mischel’s findings have recently been confirmed by a remarkable long-term study in New Zealand, concluded in 2010. For 32 years, starting at birth, a team of international researchers tracked 1,000 people, rating their observed and reported self-control and willpower in a different ways.

What they found was that, even taking into account differences of intelligence, race and social class, those with high self-control – those who, in Mischel’s experiment, held out for two marshmallows later – grew into healthier, happier and wealthier adults.

Those with low willpower, the study discovered, fared less well academically. They were more likely to be in low-paying jobs with few savings, to be overweight, to have drug or alcohol problems, and to have difficulty maintaining stable relationships (many were single parents). They were also nearly four times more likely to have a criminal conviction. “Willpower,” concludes Baumeister, “is one of the most important predictors of success in life.”

So how can we improve ours? Baumeister’s big idea, now borne out by hundreds of ingenious experiments in his and other social psychologists’ labs, is that willpower – the force by which we control and manage our thoughts, impulses and emotions and which helps us persevere with difficult tasks – is actually rather like a kind of moral muscle.

Like a muscle, it can get tired if you overuse it. Exercising willpower, but also making decisions and choices and taking initiatives, all seem to draw on the same well of energy, Baumeister has established. In experiments, he found that straight after accomplishing a task that required them to restrain their impulses (saying no to chocolate biscuits, suppressing their emotions while watching a three-tissue weepy), students were far more likely to underperform at other willpower-related jobs such as squeezing a handgrip or solving a difficult puzzle.

“The immune system also dips into the same pot, which is big, but finite,” says Baumeister, “and, we are pretty sure, so does women’s premenstrual syndrome. Having a cold tends to reduce your self-control, and PMS does the same. We get cranky and irritable, but it’s not that we have nastier impulses – it’s that our usual restraints have become weakened.”

So best avoid trying to do too many things involving mental effort at the same time, or if you’re ill. As with a muscle, though, you can train your willpower. Even small, day-to-day acts of willpower such as maintaining good posture, speaking in complete sentences or using a computer mouse with the other hand, can pay off by reinforcing longer-term self-control in completely unrelated activities, Baumeister has found. People previously told to sit or stand up straight whenever they remembered later performed much better in lab willpower tests.

The final way in which willpower resembles a mental “muscle” is that when its strength is depleted, it can be revived with glucose. Getting a decent night’s sleep and eating well – good, slow-burning fuel – is important in the exercise of willpower, but in times of dire need a quick shot of sugar can, according to Baumeister’s lab tests, make all the difference.

(This is, of course, something of a problem for crash dieters, who basically need to eat in order to summon up the willpower not to eat. Indeed some very strong impulses, such as the behaviour often exhibited by males in possession of an erect penis, can sometimes prove completely resistant to willpower, even after the ingestion of a can of Coca-Cola.)

Baumeister cites a “very impressive demonstration” of the glucose argument: in a study published last year, researchers found that Israeli judges making the difficult and sensitive decision of whether or not to grant parole opted to do so in roughly 65% of cases after lunch, and hardly ever just before.

Baumeister’s top willpower tips: Build up your self-control by exercising it regularly in small ways. Learn to recognise signs that your willpower may be waning. Don’t crash diet. Don’t try to do too much at once. Establish good habits and routines that will take the strain off your willpower. Learn how to draw up an effective to-do list.

Don’t put yourself in temptation’s way, or if you can’t avoid it, make it harder for yourself to succumb. Use your willpower actively: plan, commit, and do so (like members of religious communities) publicly. “People with low willpower,” Baumeister says, “use it to get themselves out of crises. People with high willpower use it not to get themselves into crises.”

Much of this, of course, is in the book. You may even learn how to say no to chips.

How To Avoid Overeating During the Holidays, Part Two

So, you ate way too much on Thanksgiving and now you’re vowing not to do that again. Until Christmas. Or the office party. But, ‘tis the season to overeat, right? Not really. According to Dr. Molly Allen, “The old adage of ‘your eyes are bigger than your stomach’ is true.  We eat too quickly and do not give our stomachs time to give our brains feedback that we are stuffed.” Dr. Allen says, “Almost everyone has experienced the phenomenon of eating a large platter of food, feeling relatively okay while doing so, and then in a few minutes feeling the pain of pushing our stomach volume too much.  That’s the sign that you did not give yourself the time to feel the subtle signs that you were filling up.  Successful ‘dieters’ plan every meal, and pre-set limits on how much they will eat.  No matter how good the food looks, smells, or tastes, if you are trying to lose some weight, maintain a current weight, or eat according to some healthy dietary guidelines, it is usually best to skip the seconds and the nibbling, eat a healthy amount, and then tell yourself that you are done.”

Dr. Allen admits, “There are almost always compromises, acceptable limits on ‘treats’, alternatives, etc. If you’re on a low-fat, low calorie, low-sodium diet, plan how much of the ‘goodies’ you allow yourself, learn to pick the healthier alternatives such as sugar-free, low-fat, low-sodium foods you can have, and learn to celebrate not just with food, but with activities such as a walk to look at holiday lights (yeah! – ‘Illuminations’ at Botanica), buying candles that smell like cookies, and learning to cook your own foods that are healthier.”

“Nobody needs that much food,” adds Dr. Allen, “And there are a plethora of available tools such as smart phone apps that give visual reminders of recommended serving sizes, wallet cards that also give written descriptions of appropriate servings, etc.  If it’s a phenomenon of ‘I paid for an expensive buffet, and I’m going to get my money’s worth’, then it’s important to counter that with, ‘what is my master plan for my health, and is it really worth it to violate the contract I made with myself to eat in moderation’.” But it is the holidays, right? Says Dr. Allen, “Again, I discourage the denial and minimization of ‘it’s just this once, it won’t hurt’.  Instead, a deal is a deal – with a healthy eating plan you are running a marathon, and not a sprint; that means pace yourself, and not indulge in a habit of binge and starve.”

Dr. Bruce Nystrom agrees you need to be your own calorie watchdog. “It’s having the extra desserts laying around, breads, over-eating leftovers, snacks at work, and holiday parties that tend to pack on the pounds,” he says. “You don’t have to eat seconds or thirds of green bean casserole to remember how good it tastes; that’s what your memory is so good at doing. So have a reasonable portion of green bean casserole and let your memory do the rest.”

Dr. Nystrom adds “Don’t be a food martyr…don’t expect sympathy from others when you announce that you can’t eat this or that because of some diet you’re on. Decide to either comply with your good eating lifestyle or not, but don’t feel left out or neglected or abused because you decide not to eat a full piece of pumpkin pie. Instead,” he continues, “feel good about your eating decision as you enjoy a smaller piece of pie.”

Drs. Allen and Nystrom agree that for people who are struggling with developing a better set of coping skills it is a good idea to consider at least a short round of counseling/psychotherapy to help identify problem areas, make a plan to develop some new skills, generate ideas for dealing with stress, and monitor progress in meeting those goals.

 

New York Times Article – Is Junk Food Really Cheaper?

As we deal with what appear to be common assumptions about our national obsession with convenience food, this is a fresh perspective on re-organizing our thinking and attitudes. – Molly Allen, PsyD

 

Op-Ed Columnist

Is Junk Food Really Cheaper?

By
Published: September 24, 2011

 

THE “fact” that junk food is cheaper than real food has become a reflexive part of how we explain why so many Americans are overweight, particularly those with lower incomes. I frequently read confident statements like, “when a bag of chips is cheaper than a head of broccoli …” or “it’s more affordable to feed a family of four at McDonald’s than to cook a healthy meal for them at home.”       

Daniel Borris for The New York Times

Multimedia

This is just plain wrong. In fact it isn’t cheaper to eat highly processed food: a typical order for a family of four — for example, two Big Macs, a cheeseburger, six chicken McNuggets, two medium and two small fries, and two medium and two small sodas — costs, at the McDonald’s a hundred steps from where I write, about $28. (Judicious ordering of “Happy Meals” can reduce that to about $23 — and you get a few apple slices in addition to the fries!)

In general, despite extensive government subsidies, hyperprocessed food remains more expensive than food cooked at home. You can serve a roasted chicken with vegetables along with a simple salad and milk for about $14, and feed four or even six people. If that’s too much money, substitute a meal of rice and canned beans with bacon, green peppers and onions; it’s easily enough for four people and costs about $9. (Omitting the bacon, using dried beans, which are also lower in sodium, or substituting carrots for the peppers reduces the price further, of course.)

Another argument runs that junk food is cheaper when measured by the calorie, and that this makes fast food essential for the poor because they need cheap calories. But given that half of the people in this country (and a higher percentage of poor people) consume too many calories rather than too few, measuring food’s value by the calorie makes as much sense as measuring a drink’s value by its alcohol content. (Why not drink 95 percent neutral grain spirit, the cheapest way to get drunk?)

Besides, that argument, even if we all needed to gain weight, is not always true. A meal of real food cooked at home can easily contain more calories, most of them of the “healthy” variety. (Olive oil accounts for many of the calories in the roast chicken meal, for example.)In comparing prices of real food and junk food, I used supermarket ingredients, not the pricier organic or local food that many people would consider ideal. But food choices are not black and white; the alternative to fast food is not necessarily organic food, any more than the alternative to soda is Bordeaux.

The alternative to soda is water, and the alternative to junk food is not grass-fed beef and greens from a trendy farmers’ market, but anything other than junk food: rice, grains, pasta, beans, fresh vegetables, canned vegetables, frozen vegetables, meat, fish, poultry, dairy products, bread, peanut butter, a thousand other things cooked at home — in almost every case a far superior alternative.

“Anything that you do that’s not fast food is terrific; cooking once a week is far better than not cooking at all,” says Marion Nestle, professor of food studies at New York University and author of “What to Eat.” “It’s the same argument as exercise: more is better than less and some is a lot better than none.”

THE fact is that most people can afford real food. Even the nearly 50 million Americans who are enrolled in the Supplemental Nutrition Assistance Program (formerly known as food stamps) receive about $5 per person per day, which is far from ideal but enough to survive. So we have to assume that money alone doesn’t guide decisions about what to eat. There are, of course, the so-called food deserts, places where it’s hard to find food: the Department of Agriculture says that more than two million Americans in low-income rural areas live 10 miles or more from a supermarket, and more than five million households without access to cars live more than a half mile from a supermarket.

Still, 93 percent of those with limited access to supermarkets do have access to vehicles, though it takes them 20 more minutes to travel to the store than the national average. And after a long day of work at one or even two jobs, 20 extra minutes — plus cooking time — must seem like an eternity.

Taking the long route to putting food on the table may not be easy, but for almost all Americans it remains a choice, and if you can drive to McDonald’s you can drive to Safeway. It’s cooking that’s the real challenge. (The real challenge is not “I’m too busy to cook.” In 2010 the average American, regardless of weekly earnings, watched no less than an hour and a half of television per day. The time is there.)

The core problem is that cooking is defined as work, and fast food is both a pleasure and a crutch. “People really are stressed out with all that they have to do, and they don’t want to cook,” says Julie Guthman, associate professor of community studies at the University of California, Santa Cruz, and author of the forthcoming “Weighing In: Obesity, Food Justice and the Limits of Capitalism.” “Their reaction is, ‘Let me enjoy what I want to eat, and stop telling me what to do.’ And it’s one of the few things that less well-off people have: they don’t have to cook.”

It’s not just about choice, however, and rational arguments go only so far, because money and access and time and skill are not the only considerations. The ubiquity, convenience and habit-forming appeal of hyperprocessed foods have largely drowned out the alternatives: there are five fast-food restaurants for every supermarket in the United States; in recent decades the adjusted for inflation price of fresh produce has increased by 40 percent while the price of soda and processed food has decreased by as much as 30 percent; and nearly inconceivable resources go into encouraging consumption in restaurants: fast-food companies spent $4.2 billion on marketing in 2009.

Furthermore, the engineering behind hyperprocessed food makes it virtually addictive. A 2009 study by the Scripps Research Institute indicates that overconsumption of fast food “triggers addiction-like neuroaddictive responses” in the brain, making it harder to trigger the release of dopamine. In other words the more fast food we eat, the more we need to give us pleasure; thus the report suggests that the same mechanisms underlie drug addiction and obesity.

This addiction to processed food is the result of decades of vision and hard work by the industry. For 50 years, says David A. Kessler, former commissioner of the Food and Drug Administration and author of “The End of Overeating,” companies strove to create food that was “energy-dense, highly stimulating, and went down easy. They put it on every street corner and made it mobile, and they made it socially acceptable to eat anytime and anyplace. They created a food carnival, and that’s where we live. And if you’re used to self-stimulation every 15 minutes, well, you can’t run into the kitchen to satisfy that urge.”

Real cultural changes are needed to turn this around. Somehow, no-nonsense cooking and eating — roasting a chicken, making a grilled cheese sandwich, scrambling an egg, tossing a salad — must become popular again, and valued not just by hipsters in Brooklyn or locavores in Berkeley. The smart campaign is not to get McDonald’s to serve better food but to get people to see cooking as a joy rather than a burden, or at least as part of a normal life.

As with any addictive behavior, this one is most easily countered by educating children about the better way. Children, after all, are born without bad habits. And yet it’s adults who must begin to tear down the food carnival.

The question is how? Efforts are everywhere. The People’s Grocery in Oakland secures affordable groceries for low-income people. Zoning laws in Los Angeles restrict the number of fast-food restaurants in high-obesity neighborhoods. There’s the Healthy Food Financing Initiative, a successful Pennsylvania program to build fresh food outlets in underserved areas, now being expanded nationally. FoodCorps and Cooking Matters teach young people how to farm and cook.

As Malik Yakini, executive director of the Detroit Black Community Food Security Network, says, “We’ve seen minor successes, but the food movement is still at the infant stage, and we need a massive social shift to convince people to consider healthier options.”

HOW do you change a culture? The answers, not surprisingly, are complex. “Once I look at what I’m eating,” says Dr. Kessler, “and realize it’s not food, and I ask ‘what am I doing here?’ that’s the start. It’s not about whether I think it’s good for me, it’s about changing how I feel. And we change how people feel by changing the environment.”

Obviously, in an atmosphere where any regulation is immediately labeled “nanny statism,” changing “the environment” is difficult. But we’ve done this before, with tobacco. The 1998 tobacco settlement limited cigarette marketing and forced manufacturers to finance anti-smoking campaigns — a negotiated change that led to an environmental one that in turn led to a cultural one, after which kids said to their parents, “I wish you didn’t smoke.” Smoking had to be converted from a cool habit into one practiced by pariahs.

A similar victory in the food world is symbolized by the stories parents tell me of their kids booing as they drive by McDonald’s.

To make changes like this more widespread we need action both cultural and political. The cultural lies in celebrating real food; raising our children in homes that don’t program them for fast-produced, eaten-on-the-run, high-calorie, low-nutrition junk; giving them the gift of appreciating the pleasures of nourishing one another and enjoying that nourishment together.

Political action would mean agitating to limit the marketing of junk; forcing its makers to pay the true costs of production; recognizing that advertising for fast food is not the exercise of free speech but behavior manipulation of addictive substances; and making certain that real food is affordable and available to everyone. The political challenge is the more difficult one, but it cannot be ignored.

What’s easier is to cook at every opportunity, to demonstrate to family and neighbors that the real way is the better way. And even the more fun way: kind of like a carnival.

Personality Plays Role in Body Weight – Study Says

July 18, 2011

Impulsivity strongest predictor of obesity

WASHINGTON—People with personality traits of high neuroticism and low conscientiousness are likely to go through cycles of gaining and losing weight throughout their lives, according to an examination of 50 years of data in a study published by the American Psychological Association.

Impulsivity was the strongest predictor of who would be overweight, the researchers found. Study participants who scored in the top 10 percent on impulsivity weighed an average of 22 lbs. more than those in the bottom 10 percent, according to the study.

“Individuals with this constellation of traits tend to give in to temptation and lack the discipline to stay on track amid difficulties or frustration,” the researchers wrote. “To maintain a healthy weight, it is typically necessary to have a healthy diet and a sustained program of physical activity, both of which require commitment and restraint. Such control may be difficult for highly impulsive individuals.”

The researchers, from the National Institute on Aging, looked at data from a longitudinal study of 1,988 people to determine how personality traits are associated with weight and body mass index. Their conclusions were published online in the APA’s Journal of Personality and Social Psychology®.

“To the best of our knowledge, we are the first to examine whether personality is associated with fluctuations in weight over time,” they wrote. “Interestingly, our pattern of associations fits nicely with the characteristics of these traits.”

Participants were drawn from the Baltimore Longitudinal Study of Aging, an ongoing multidisciplinary study of normal aging administered by the National Institute on Aging. Subjects were generally healthy and highly educated, with an average of 16.53 years of education. The sample was 71 percent white, 22 percent black, 7 percent other ethnicity; 50 percent were women. All were assessed on what’s known as the “Big Five” personality traits – openness, conscientiousness, extraversion, agreeableness and neuroticism – as well as on 30 subcategories of these personality traits. Subjects were weighed and measured over time. This resulted in a total of 14,531 assessments across the 50 years of the study.

Although weight tends to increase gradually as people age, the researchers, led by Angelina R. Sutin, PhD, found greater weight gain among impulsive people; those who enjoy taking risks; and those who are antagonistic – especially those who are cynical, competitive and aggressive.

“Previous research has found that impulsive individuals are prone to binge eating and alcohol consumption,” Sutin said. “These behavioral patterns may contribute to weight gain over time.”

Among their other findings: Conscientious participants tended to be leaner and weight did not contribute to changes in personality across adulthood.

“The pathway from personality traits to weight gain is complex and probably includes physiological mechanisms, in addition to behavioral ones,” Sutin said. “We hope that by more clearly identifying the association between personality and obesity, more tailored treatments will be developed. For example, lifestyle and exercise interventions that are done in a group setting may be more effective for extroverts than for introverts.”

Article: “Personality and Obesity Across the Adult Life Span,” Angelina R. Sutin, PhD, Luigi Ferrucci, MD, PhD, Alan B. Zonderman, PhD, and Antonio Terracciano, PhD, National Institute on Aging, National Institutes of Health, Department of Health and Human Services, Journal of Personality and Social Psychology, Vol. 101, No. 3.

Dr. Sutin can be contacted through the NIA Office of Communications by

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The American Psychological Association, in Washington, D.C., is the largest scientific and professional organization representing psychology in the United States and is the world’s largest association of psychologists. APA’s membership includes more than 154,000 researchers, educators, clinicians, consultants and students. Through its divisions in 54 subfields of psychology and affiliations with 60 state, territorial and Canadian provincial associations, APA works to advance psychology as a science, as a profession and as a means of promoting health, education and human welfare.

“Fatty Comfort Foods Really Do Comfort” (research points to “promising targets for obesity treatment”)

 

 

 

Fatty Comfort Foods Really Do Comfort

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July 29, 2011  —  In an experiment with healthy volunteers, researchers found fatty acids administered to the stomach blunt the behavioral and nerve cell responses to sad emotion, providing scientific evidence that comfort foods such as macaroni and cheese, ice cream, and chocolate do indeed comfort.The brief report  was published online July 25 in the Journal of Clinical Investigation. “Everyone knows this from personal experience,” lead author Lukas Van Oudenhove, MD, PhD, from the University of Leuven, Belgium, told Medscape Medical News. “Now we have scientific proof that this widely known phenomenon has a scientific basis.”

Dr. Van Oudenhove

Dr. Van Oudenhove explained that he has always been interested in gut brain signalling in the context of gastrointestinal pain.

“I have performed studies where we do distention of the stomach and the esophagus and look at the brain mechanisms that are involved in processing these painful and nonpainful sensations. Those studies showed that emotions could modulate or interact with these sensations,” he said.

By chance, his colleagues at the University of Manchester, in the United Kingdom, had been studying signals in the brain induced by fatty acids in the stomach when Dr. Van Oudenhove arrived there to do a fellowship. It was then that the researchers decided to see just how emotions interact with the gut brain signals generated by fatty acids.

To do this, they recruited healthy volunteers to undergo four 40-minute functional magnetic resonance imaging (fMRI) examinations while listening to emotional music and viewing sad, fearful faces to induce sad emotion. At the same time, the participants randomly received either a saline or a fatty-acid intragastric infusion.

The researchers rated the participants’ sensations of hunger, fullness, and mood.

The investigators found that participants receiving the fatty acids reported feeling less sad when they were viewing the sad faces or hearing the sad music. In addition, the fMRI images of the brain showed that fatty-acid infusion lessened the neural responses to sad emotions in regions of the brain, including the medulla/pons, midbrain, hypothalamus, thalamus, striatum, cerebellum, insula, hippocampus, amygdala, and cingulate cortex.

“We already knew that there was some interactions between emotions and food, but mostly we were thinking about that in terms of the sensory aspects of feeding, like smell and taste and sight,” Dr. Van Oudenhove said.

“Here, we showed for the first time that if you bypass all of this and you administer foods in a completely subconscious way, without anyone knowing whether they were getting saline or fatty acids, we still see this effect on emotion. This is where the novelty of this study lies.”

Not Ready for Prime Time

As intriguing as the finding is, there is still a long way to go before it can be applied clinically, Dr. Van Oudenhove said.

“This study needs to be replicated in a larger sample of healthy volunteers to confirm our results and also to tease out the mechanisms of communication between the gut and the brain that are actually involved in the phenomenon that we described. We need to establish exactly how this works,” he said.

If this pans out, the next step would be to see whether these mechanisms are abnormal in people with certain disorders, such as depression, obesity, and eating disorders.

“It’s only after we show that gut brain signalling is abnormal in these conditions that we can start thinking about any therapeutic implications. So I see this more as a preclinical study,” Dr. Van Oudenhove said.

In an accompanying editorial,  Giovanni Cizza, MD, PhD, and Kristina I. Rother, MD, from the National Institute of Diabetes and Digestive and Kidney Diseases, Bethesda, Maryland, write that the field of research on the mind-body connection “has suffered from a Cartesian top-down approach, in which the brain or mind is presumed to influence the body.”

This study shows that this mind-body relationship is bi-directional and that the body can be a powerful modulator of emotions, they note, citing as an example the practice by neonatologists of giving sugar to a neonate before they perform an invasive procedure to shorten the time the baby cries in pain.

The study broadens “our understanding of the ties between food and mood and underscore promising targets for obesity treatments,” they write.

Dr. Van Oudenhove, Dr. Cizza, and Dr. Rother have disclosed no relevant financial relationships.

J Clin Invest. Published online July 25, 2011.