How to Prepare for Your First Therapy Session
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Everyone (who ever has therapy, anyway) has a first therapy session. So, how to make best use of that, and get things going most effectively? Dr. Tori Olds has advice:
Things to prepare
Questions that you should consider, and prepare answers to beforehand, include:
- Why are you here? Not in any deep philosophical sense, but, what brought you to therapy?
- What would you like to focus on? Chances are, you are paying a hefty hourly rate—so having considered this will allow you to get your money’s worth.
- How will you know when you’ve met your goal? Note that this is really two questions in one, because first you need to identify your goal, and then you need to expand on it. If you woke up tomorrow and all your psychological problems were solved, how would you know? What would be different? What does it look like?
If you have a little time between now and your first session, journaling can help a lot.
Remember also that a first therapy session can also be like a mutual interview, to decide whether it’s a good match. Not every therapist is good at their job, and not every therapist will be good for you specifically. Sometimes, a therapist may be a mismatch through no fault of their own. Considering what those reasons might be can also be a good thing to think about in advance, to help find the best therapist for you in fewer tries!
For most on these ideas, enjoy:
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Hate salad or veggies? Just keep eating them. Here’s how our tastebuds adapt to what we eat
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Do you hate salad? It’s OK if you do, there are plenty of foods in the world, and lots of different ways to prepare them.
But given almost all of us don’t eat enough vegetables, even though most of us (81%) know eating more vegetables is a simple way to improve our health, you might want to try.
If this idea makes you miserable, fear not, with time and a little effort you can make friends with salad.
Why don’t I like salads?
It’s an unfortunate quirk of evolution that vegetables are so good for us but they aren’t all immediately tasty to all of us. We have evolved to enjoy the sweet or umami (savoury) taste of higher energy foods, because starvation is a more immediate risk than long-term health.
Vegetables aren’t particularly high energy but they are jam-packed with dietary fibre, vitamins and minerals, and health-promoting compounds called bioactives.
Those bioactives are part of the reason vegetables taste bitter. Plant bioactives, also called phytonutrients, are made by plants to protect themselves against environmental stress and predators. The very things that make plant foods bitter, are the things that make them good for us.
Unfortunately, bitter taste evolved to protect us from poisons, and possibly from over-eating one single plant food. So in a way, plant foods can taste like poison.
For some of us, this bitter sensing is particularly acute, and for others it isn’t so bad. This is partly due to our genes. Humans have at least 25 different receptors that detect bitterness, and we each have our own genetic combinations. So some people really, really taste some bitter compounds while others can barely detect them.
This means we don’t all have the same starting point when it comes to interacting with salads and veggies. So be patient with yourself. But the steps toward learning to like salads and veggies are the same regardless of your starting point.
It takes time
We can train our tastes because our genes and our receptors aren’t the end of the story. Repeat exposures to bitter foods can help us adapt over time. Repeat exposures help our brain learn that bitter vegetables aren’t posions.
And as we change what we eat, the enzymes and other proteins in our saliva change too. This changes how different compounds in food are broken down and detected by our taste buds. How exactly this works isn’t clear, but it’s similar to other behavioural cognitive training.
Add masking ingredients
The good news is we can use lots of great strategies to mask the bitterness of vegetables, and this positively reinforces our taste training.
Salt and fat can reduce the perception of bitterness, so adding seasoning and dressing can help make salads taste better instantly. You are probably thinking, “but don’t we need to reduce our salt and fat intake?” – yes, but you will get more nutritional bang-for-buck by reducing those in discretionary foods like cakes, biscuits, chips and desserts, not by trying to avoid them with your vegetables.
Adding heat with chillies or pepper can also help by acting as a decoy to the bitterness. Adding fruits to salads adds sweetness and juiciness, this can help improve the overall flavour and texture balance, increasing enjoyment.
Pairing foods you are learning to like with foods you already like can also help.
The options for salads are almost endless, if you don’t like the standard garden salad you were raised on, that’s OK, keep experimenting.
Experimenting with texture (for example chopping vegetables smaller or chunkier) can also help in finding your salad loves.
Challenge your biases
Challenging your biases can also help the salad situation. A phenomenon called the “unhealthy-tasty intuition” makes us assume tasty foods aren’t good for us, and that healthy foods will taste bad. Shaking that assumption off can help you enjoy your vegetables more.
When researchers labelled vegetables with taste-focused labels, priming subjects for an enjoyable taste, they were more likely to enjoy them compared to when they were told how healthy they were.
The bottom line
Vegetables are good for us, but we need to be patient and kind with ourselves when we start trying to eat more.
Try working with biology and brain, and not against them.
And hold back from judging yourself or other people if they don’t like the salads you do. We are all on a different point of our taste-training journey.
Emma Beckett, Senior Lecturer (Food Science and Human Nutrition), School of Environmental and Life Sciences, University of Newcastle
This article is republished from The Conversation under a Creative Commons license. Read the original article.
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It’s A Wrap
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We hope all our readers have had a great and healthy week! Here are some selections from health news from around the world:
A lack of transparency
Thousands of chemicals blanket-approved for food contact in packaging, under the FDA’s “Generally Recognized As Safe” umbrella, have been found in humans.
This highlights a gap in the safeguarding system, because the GRAS classification is given when there’s no known significant association with disease—but in this case, a problem can occur when the build-up in the blood and brain cause problems much later.
Read in full: Thousands of toxins from food packaging found in humans – research
Learn more: We Are Such Stuff As Bottles Are Made Of (It’s Not Fantastic To Be Plastic)
Cafestol for weight loss?
Most coffee intervention studies use instant coffee. Which is understandable; they are scientists on a budget, not coffee shop baristas. But, instant coffee is low in some of coffee’s important compounds, such as cafestol—which as it turns out, can lower not only overall body fat, but also (importantly!) visceral fat.
Read in full: 12-week coffee compound study shows promising results for weight and fat reduction in at-risk individuals
Learn more: The Bitter Truth About Coffee (or is it?)
Doing something is better than doing nothing
While a lot of the bad news both locally and around the world can be infuriating and/or depressing, turning a blind eye may not be the best approach for dealing with it. This study was in teens, but it’s likely that the benefits are similar for other ages too:
Read in full: Racial justice activism, advocacy found to reduce depression, anxiety in some teens
Learn more: Make Social Media Work For Your Mental Health
A ray of hope!
Sometimes, the topic of sun and sunscreens can seem like “damned if you do; damned if you don’t”, with regard to the harmful effects of the sun, and in some cases, potentially harmful effects of some sunscreen chemicals. We’ve argued ultimately in favor of sunscreens in this tug-of-war, but it’s nice to see improvements being made, in this case, with lignin-based sunscreen (a plant-based by-product of the pulp industry).
Read in full: Researchers create high-performing, eco-friendly sunscreen
Learn more: Who Screens The Sunscreens?
All about the pores
Researchers have identified a protein, and from that, a stack of protein fragments, that are involved in the formation of large pores. This is important, as it’s pointing to a means of relief for a lot of inflammatory diseases.
Read in full: Scientists unravel the process of pore formation in cells
Learn more: Why Do We Have Pores, And Could We Not?
Getting to the bottom of Crohn’s
If you have Crohn’s, or perhaps someone close to you has it, then you’ll be familiar with the common medical refrain of “we don’t know”. While this honesty is laudable, it’s not reassuring. So, it’s good that researchers are making progress in understanding why many people with Crohn’s may respond differently not only to lifestyle interventions, but also to various relevant drugs—allowing doctors to prescribe the right treatment for the right person.
Read in full: Patient-derived gut organoids reveal new insights into Crohn’s disease subtypes
Learn more: Diet Tips for Crohn’s Disease
Another carotenoid that holds back Alzheimer’s
Phytoene is a carotenoid that is found in many red, orange, or yellow foods, including tomatoes, carrots, apricots, red peppers, oranges, mandarins and passion fruit, among others. Researchers have found that it slows the onset of symptoms associated with the formation of amyloid plaques, by 30–40%, and increases longevity by 10–19%:
Read in full: Carotenoid phytoene shows potential in slowing Alzheimer’s plaque formation and increasing lifespan
Learn more: Brain Food? The Eyes Have It! ← this is about a different carotenoid, lutein, found mostly in dark green leafy vegetables, but it’s best to enjoy both 😎
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5 Steps To Beat Overwhelm
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Dealing With Overwhelm
Whether we live a hectic life in general, or we usually casually take each day as it comes but sometimes several days gang up on us at once, everyone gets overwhelmed sometimes.
Today we’re going to look at how to deal with it healthily.
Step 1: Start anywhere
It’s easy to get stuck in “analysis paralysis” and not know how to tackle an unexpected large problem. An (unhealthy) alternative is to try to tackle everything at once, and end up doing nothing very well.
Even the most expert juggler will not successfully juggle 10 random things thrown unexpectedly at them.
So instead, just pick any part of the the mountain of to-dos, and start.
If you do want a little more finesse though, check out:
Procrastination, And How To Pay Off The To-Do List Debt
Step 2: Accept what you’re capable of
This one works both ways. It means being aware of your limitations yes, but also, of your actual abilities:
- Is the task ahead of you really beyond what you are capable of?
- Could you do it right now without hesitation if a loved one’s life depended on it?
- Could you do it, but there’s a price to pay (e.g. you can do it but it’ll wipe you out in some other life area)?
Work out what’s possible and acceptable to you, and make a decision. And remember, it could be that someone else could do it, but everyone has taken the “if you want something doing, give it to someone busy” approach. It’s flattering that people have such confidence in our competence, but it is also necessary to say “no” sometimes, or at least enlisting help.
Step 3: Listen to your body
…like a leader listening to an advisory council. Your perception of tiredness, pain, weakness, and all your emotions are simply messengers. Listen to the message! And then say “thank you for the information”, and proceed accordingly.
Sometimes that will be in the way the messengers seem to be hoping for!
Sometimes, however, maybe we (blessed with a weighty brain and not entirely a slave to our limbic system) know better, and know when it’s right to push through instead.
Similarly, that voice in your head? You get to decide where it goes and doesn’t. On which note…
Step 4: Be responsive, not reactive
We wrote previously on the difference between these:
A Bone To Pick… Up And Then Put Back Where We Found It
Measured responses will always be better than knee-jerk reactions, unless it is literally a case of a split-second making a difference. 99% of our problems in life are not so; usually the problem will still be there unchanged after a moment’s mindful consideration, so invest in that moment.
You’ve probably heard the saying “give me six hours to chop down a tree, and I’ll spend the first four sharpening the axe”. In this case, that can be your mind. Here’s a good starting point:
No-Frills, Evidence-Based Mindfulness
And if your mental state is already worse than that, mind racing with threats (real or perceived) and doom-laden scenarios, here’s how to get out of that negative spiral first, so that you can apply the rest of this:
Do remember to turn it on again afterwards, though
Step 5: Transcend discomfort
This is partly a callback to step 3, but it’s now coming from a place of a clear ready mind, so the territory should be looking quite different now. Nevertheless, it’s entirely possible that your clear view shows discomfort ahead.
You’re going to make a conscious decision whether or not to proceed through the discomfort (and if you’re not, then now’s the time to start calmly and measuredly looking at alternative plans; delegating, ditching, etc).
If you are going to proceed through discomfort, then it can help to frame the discomfort as simply a neutral part of the path to getting where you want. Maybe you’re going to be going way out of your comfort zone in order to deal with something, and if that’s the case, make your peace with it now, in advance.
“Certainly it hurts” / “Well, what’s the trick then?” / “The trick, William Potter, is not minding that it hurts”
(lines from a famous scene from the 1962 movie Lawrence of Arabia)
It’s ok to say to yourself (if it’s what you decide is the right thing to do) “Yep, this experience is going to suck terribly, but I’m going to do it anyway”.
See also (this being about Radical Acceptance):
What’s The Worst That Could Happen?
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Walnut, Apricot, & Sage Nut Roast
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It’s important to have at least one good nut roast recipe in your repertoire. It’s something that’s very good for making a good dish out of odds and ends that are in your house, and done well, it’s not only filling and nutritious, but a tasty treat too. Done badly, everyone knows the results can be unfortunate… Making this the perfect way to show off your skills!
You will need
- 1 cup walnuts
- ½ cup almonds
- ¼ cup whole mixed seeds (chia, pumpkin, & poppy are great)
- ¼ cup ground flax (also called flax meal)
- 1 medium onion, finely chopped
- 1 large carrot, grated
- 4 oz dried apricots, chopped
- 3 oz mushrooms, chopped
- 1 oz dried goji berries
- ½ bulb garlic, crushed
- 2 tbsp fresh sage, chopped
- 1 tbsp nutritional yeast
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 2 tsp black pepper, coarse ground
- 1 tsp yeast extract (even if you don’t like it; trust us; it will work) dissolved in ¼ cup hot water
- ½ tsp MSG or 1 tsp low-sodium salt
- Extra virgin olive oil
Method
(we suggest you read everything at least once before doing anything)
1) Preheat the oven to 350℉ / 180℃, and line a 2 lb loaf tin with baking paper.
2) Heat some oil in a skillet over a moderate heat, and fry the onion for a few minutes until translucent. Add the garlic, carrot, and mushrooms, cooking for another 5 minutes, stirring well. Set aside to cool a little once done.
3) Process the nuts in a food processor, pulsing until they are well-chopped but not so much that they turn into flour.
4) Combine the nuts, vegetables, and all the other ingredients in a big bowl, and mix thoroughly. If it doesn’t have enough structural integrity to be thick and sticky and somewhat standing up by itself if you shape it, add more ground flax. If it is too dry, add a little water but be sparing.
5) Spoon the mixture into the loaf tin, press down well (or else it will break upon removal), cover with foil and bake for 30 minutes. Remove the foil, and bake for a further 15 minutes, until firm and golden. When done, allow it to rest in the tin for a further 15 minutes, before turning it out.
6) Serve, as part of a roast dinner (roast potatoes, vegetables, gravy, etc).
Enjoy!
Want to learn more?
For those interested in some of the science of what we have going on today:
- Why You Should Diversify Your Nuts!
- Chia Seeds vs Pumpkin Seeds – Which is Healthier?
- Apricots vs Peaches – Which is Healthier?
- Goji Berries: Which Benefits Do They Really Have?
- Ergothioneine: “The Longevity Vitamin” (That’s Not A Vitamin)
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Stop Sabotaging Your Weight Loss – by Jennifer Powter, MSc
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This is not a dieting book, and it’s not a motivational pep talk.
The book starts with the assumption that you do want to lose weight (it also assumes you’re a woman, and probably over 40… that’s just the book’s target market, but the same advice is good even if that’s not you), and that you’ve probably been trying, on and off, for a while. Her position is simple:
❝I don’t believe that you have a weight loss problem. I believe that you have a self-sabotage problem❞
As to how this sabotage may be occurring, Powter talks about fears that may be holding you back, including but not limited to:
- Fear of failure
- Fear of the unknown
- Fear of loss
- Fear of embarrassment
- Fear of your weight not being the reason your life sucks
Far from putting the reader down, though, Powter approaches everything with compassion. To this end, her prescription starts with encouraging self-love. Not when you’re down to a certain size, not when you’re conforming perfectly to a certain diet, but now. You don’t have to be perfect to be worthy of love.
On the topic of perfection: a recurring theme in the book is the danger of perfectionism. In her view, perfectionism is nothing more nor less than the most justifiable way to hold yourself back in life.
Lastly, she covers mental reframes, with useful questions to ask oneself on a daily basis, to ensure progressing step by step into your best life.
In short: if you’d like to lose weight and have been trying for a while, maybe on and off, this book could get you out of that cycle and into a much better state of being.
Get your copy of “Stop Sabotaging Your Weight Loss” from Amazon today!
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The Science of Self-Learning – by Peter Hollins
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Teaching oneself new things is often the most difficult kind of bootstrapping, especially when one is unsure of such critical things as:
- Where to begin? How, for that matter, do we find where to begin?
- What can/should a learning journey look like?
- What challenges should we expect, and how will we overcome them?
Hollins answers all of these questions and more. The greatest value of this book is perhaps in its clear presentation of concrete step-by-step instructions. Hollins gives illustrated examples too, but most importantly, he gives models that can be applied to any given type of learning.
The book also covers the most difficult problems most people face when trying to learn something by themselves, including:
- Keeping oneself on-task (maintaining discipline)
- Measuring progress (self-testing beyond memorization)
- Keeping a fair pace of progress (avoiding plateaus)
- How to know when one’s knowledge is sufficient or not (avoiding Dunning-Kruger Club)
All in all, if you’re looking to learn a new subject or skill, this could be a first step that saves you a lot of time later!
Get your copy of the Science of Self-Learning on Amazon today!
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