Not quite an introvert or an extrovert? Maybe you’re an ambivert

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Our personalities are generally thought to consist of five primary factors: openness to experience, conscientiousness, extroversion, agreeableness and neuroticism, with each of us ranking low to high for each.

Graphic
Extroversion is one of the Big Five personality traits. Big 5 personality traits graphic

Those who rank high in extroversion, known as extroverts, typically focus on their external world. They tend to be more optimistic, recharge by socialising and enjoy social interaction.

On the other end of the spectrum, introverts are more likely to be quiet, deep thinkers, who recharge by being alone and learn by observing (but aren’t necessarily shy).

But what if you’re neither an introvert or extrovert – or you’re a bit of both? Another category might fit better: ambiverts. They’re the middle of the spectrum and are also called “social introverts”.

What exactly is an ambivert?

The term ambivert emerged in 1923. While it was not initially embraced as part of the introvert-extrovert spectrum, more recent research suggests ambiverts are a distinct category.

Ambiverts exhibit traits of both extroverts and introverts, adapting their behaviour based on the situation. It may be that they socialise well but need solitude and rest to recharge, and they intuitively know when to do this.

Ambiverts seems to have the following characteristics:

  • good communication skills, as a listener and speaker
  • ability to be a peacemaker if conflict occurs
  • leadership and negotiation skills, especially in teams
  • compassion and understanding for others.

Some research suggests ambiverts make up a significant portion of the population, with about two-thirds of people falling into this category.

What makes someone an ambivert?

Personality is thought to be 50% inherited, with the remaining being influenced by environmental factors and individual experiences.

Emerging research has found physical locations of genes on chromosomes closely aligned with extroversion-introversion traits.

So, chances are, if you are a blend of the two styles as an ambivert, one of your parents may be too.

What do ambiverts tend to be good at?

Man selling book to woman
Ambiverts are flexible with talking and also listening. Cotton Bro Studios/Pexels

One area of research focus in recent decades has been personality type and job satisfaction. One study examined 340 introverts, extroverts and ambiverts in sales careers.

It has always been thought extroverts were more successful with sales. However, the author found ambiverts were more influential and successful.

They may have a sales advantage because of their ability to read the situation and modify their behaviour if they notice a customer is not interested, as they’re able to reflect and adapt.

Ambiverts stress less than introverts

Generally, people lower in extroversion have higher stress levels. One study found introverts experience more stress than both ambiverts and extroverts.

It may be that highly sensitive or introverted individuals are more susceptible to worry and stress due to being more perfectionistic.

Ambiverts are adept at knowing when to be outgoing and when to be reflective, showcasing a high degree of situational awareness. This may contribute to their overall wellbeing because of how they handle stress.

What do ambiverts tend to struggle with?

Ambiverts may overextend themselves attempting to conform or fit in with many social settings. This is termed “overadaptation” and may force ambiverts to feel uncomfortable and strained, ultimately resulting in stress or burnout.

Woman talks on the phone
Ambiverts tend to handle stress well but feel strained when overadapting. Cottonbro Studios/Pexels

But personality traits aren’t fixed

Regardless of where you sit on the scale of introversion through to extroversion, the reality is it may not be fixed. Different situations may be more comfortable for introverts to be social, and extroverts may be content with quieter moments.

And there are also four other key personality traits – openness to experience, conscientiousness, agreeableness and neuroticism – which we all possess in varying levels, and are expressed in different ways, alongside our levels of extroversion.

There is also evidence our personality traits can change throughout our life spans are indeed open to change.

Peta Stapleton, Associate Professor in Psychology, Bond University

This article is republished from The Conversation under a Creative Commons license. Read the original article.

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    • Think you’re good at multi-tasking? Here’s how your brain compensates – and how this changes with age

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      We’re all time-poor, so multi-tasking is seen as a necessity of modern living. We answer work emails while watching TV, make shopping lists in meetings and listen to podcasts when doing the dishes. We attempt to split our attention countless times a day when juggling both mundane and important tasks.

      But doing two things at the same time isn’t always as productive or safe as focusing on one thing at a time.

      The dilemma with multi-tasking is that when tasks become complex or energy-demanding, like driving a car while talking on the phone, our performance often drops on one or both.

      Here’s why – and how our ability to multi-task changes as we age.

      Doing more things, but less effectively

      The issue with multi-tasking at a brain level, is that two tasks performed at the same time often compete for common neural pathways – like two intersecting streams of traffic on a road.

      In particular, the brain’s planning centres in the frontal cortex (and connections to parieto-cerebellar system, among others) are needed for both motor and cognitive tasks. The more tasks rely on the same sensory system, like vision, the greater the interference.

      This is why multi-tasking, such as talking on the phone, while driving can be risky. It takes longer to react to critical events, such as a car braking suddenly, and you have a higher risk of missing critical signals, such as a red light.

      The more involved the phone conversation, the higher the accident risk, even when talking “hands-free”.

      Generally, the more skilled you are on a primary motor task, the better able you are to juggle another task at the same time. Skilled surgeons, for example, can multitask more effectively than residents, which is reassuring in a busy operating suite.

      Highly automated skills and efficient brain processes mean greater flexibility when multi-tasking.

      Adults are better at multi-tasking than kids

      Both brain capacity and experience endow adults with a greater capacity for multi-tasking compared with children.

      You may have noticed that when you start thinking about a problem, you walk more slowly, and sometimes to a standstill if deep in thought. The ability to walk and think at the same time gets better over childhood and adolescence, as do other types of multi-tasking.

      When children do these two things at once, their walking speed and smoothness both wane, particularly when also doing a memory task (like recalling a sequence of numbers), verbal fluency task (like naming animals) or a fine-motor task (like buttoning up a shirt). Alternately, outside the lab, the cognitive task might fall by wayside as the motor goal takes precedence.

      Brain maturation has a lot to do with these age differences. A larger prefrontal cortex helps share cognitive resources between tasks, thereby reducing the costs. This means better capacity to maintain performance at or near single-task levels.

      The white matter tract that connects our two hemispheres (the corpus callosum) also takes a long time to fully mature, placing limits on how well children can walk around and do manual tasks (like texting on a phone) together.

      For a child or adult with motor skill difficulties, or developmental coordination disorder, multi-tastking errors are more common. Simply standing still while solving a visual task (like judging which of two lines is longer) is hard. When walking, it takes much longer to complete a path if it also involves cognitive effort along the way. So you can imagine how difficult walking to school could be.

      What about as we approach older age?

      Older adults are more prone to multi-tasking errors. When walking, for example, adding another task generally means older adults walk much slower and with less fluid movement than younger adults.

      These age differences are even more pronounced when obstacles must be avoided or the path is winding or uneven.

      Older adults tend to enlist more of their prefrontal cortex when walking and, especially, when multi-tasking. This creates more interference when the same brain networks are also enlisted to perform a cognitive task.

      These age differences in performance of multi-tasking might be more “compensatory” than anything else, allowing older adults more time and safety when negotiating events around them.

      Older people can practise and improve

      Testing multi-tasking capabilities can tell clinicians about an older patient’s risk of future falls better than an assessment of walking alone, even for healthy people living in the community.

      Testing can be as simple as asking someone to walk a path while either mentally subtracting by sevens, carrying a cup and saucer, or balancing a ball on a tray.

      Patients can then practise and improve these abilities by, for example, pedalling an exercise bike or walking on a treadmill while composing a poem, making a shopping list, or playing a word game.

      The goal is for patients to be able to divide their attention more efficiently across two tasks and to ignore distractions, improving speed and balance.

      There are times when we do think better when moving

      Let’s not forget that a good walk can help unclutter our mind and promote creative thought. And, some research shows walking can improve our ability to search and respond to visual events in the environment.

      But often, it’s better to focus on one thing at a time

      We often overlook the emotional and energy costs of multi-tasking when time-pressured. In many areas of life – home, work and school – we think it will save us time and energy. But the reality can be different.

      Multi-tasking can sometimes sap our reserves and create stress, raising our cortisol levels, especially when we’re time-pressured. If such performance is sustained over long periods, it can leave you feeling fatigued or just plain empty.

      Deep thinking is energy demanding by itself and so caution is sometimes warranted when acting at the same time – such as being immersed in deep thought while crossing a busy road, descending steep stairs, using power tools, or climbing a ladder.

      So, pick a good time to ask someone a vexed question – perhaps not while they’re cutting vegetables with a sharp knife. Sometimes, it’s better to focus on one thing at a time.The Conversation

      Peter Wilson, Professor of Developmental Psychology, Australian Catholic University

      This article is republished from The Conversation under a Creative Commons license. Read the original article.

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    • The Alzheimer’s Gene That Varies By Race & Sex

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      The Alzheimer’s Gene That Varies By Race & Sex

      You probably know that there are important genetic factors that increase or decrease Alzheimer’s Risk. If you’d like a quick refresher before we carry on, here are two previous articles on this topic:

      A Tale of Two Alleles

      It has generally been understood that APOE-ε2 lowers Alzheimer’s disease risk, and APOE-ε4 increases it.

      However, for reasons beyond the scope of this article, research populations for genetic testing are overwhelmingly white. If you, dear reader, are white, you may be thinking “well, I’m white, so this isn’t a problem for me”, you might still want to read on…

      An extensive new study, published days ago, by Dr. Belloy et al., looked at how these correlations held out per race and sex. They found:

      • The “APOE-ε2 lowers; APOE-ε4 increases” dictum held out strongest for white people.
      • In the case of Hispanic people, there was only a small correlation on the APOE-ε4 side of things, and none on the APOE-ε2 side of things per se.
      • East Asians also saw no correlation with regard to APOE-ε2 per se.
      • But! Hispanic and East Asian people had a reduced risk of Alzheimer’s if and only if they had both APOE-ε2 and APOE-ε4.
      • Black people, meanwhile, saw a slight correlation with regard to the protective effect of APOE-ε2, and as for APOE-ε4, if they had any European ancestry, increased European ancestry meant a higher increased risk factor if they had APOE-ε4. African ancestry, on the other hand, had a protective effect, proportional to the overall amount of that ancestry.

      And as for sex…

      • Specifically for white people with the APOE-ε3/ε4 genotype, especially in the age range of 60–70, the genetic risk for Alzheimer’s was highest in women.

      If you’d like to read more and examine the data for yourself:

      APOE Genotype and Alzheimer Disease Risk Across Age, Sex, and Population Ancestry

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      We have just the thing for you:

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      Take care!

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    • Protein: How Much Do We Need, Really?

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      Mythbusting Protein!

      Yesterday, we asked you for your policy on protein consumption. The distribution of responses was as follows:

      • A marginal majority (about 55%) voted for “Protein is very important, but we can eat too much of it”
      • A large minority (about 35%) voted for “We need lots of protein; the more, the better!”
      • A handful (about 4%) voted for “We should go as light on protein as possible”
      • A handful (6%) voted for “If we don’t eat protein, our body will create it from other foods”

      So, what does the science say?

      If we don’t eat protein, our body will create it from other foods: True or False?

      Contingently True on an absurd technicality, but for all practical purposes False.

      Our body requires 20 amino acids (the building blocks of protein), 9 of which it can’t synthesize and absolutely must get from food. Normally, we get those amino acids from protein in our diet, and we can also supplement them by buying amino acid supplements.

      Specifically, we require (per kg of bodyweight) a daily average of:

      1. Histidine: 10 mg
      2. Isoleucine: 20 mg
      3. Leucine: 39 mg
      4. Lysine: 30 mg
      5. Methionine: 10.4 mg
      6. Phenylalanine*: 25 mg
      7. Threonine: 15 mg
      8. Tryptophan: 4 mg
      9. Valine: 26 mg

      *combined with the non-essential amino acid tyrosine

      Source: Protein and Amino Acid Requirements In Human Nutrition: WHO Technical Report

      However, to get the requisite amino acid amounts, without consuming actual protein, would require gargantuan amounts of supplementation (bearing in mind bioavailability will never be 100%, so you’ll always need to take more than it seems), using supplements that will have been made by breaking down proteins anyway.

      So unless you live in a laboratory and have access to endless amounts of all of the required amino acids (you can’t miss even one; you will die), and are willing to do that for the sake of proving a point, then you do really need to eat protein.

      Your body cannot, for example, simply break down sugar and use it to make the protein you need.

      On another technical note… Do bear in mind that many foods that we don’t necessarily think of as being sources of protein, are sources of protein.

      Grains and grain products, for example, all contain protein; we just don’t think of them as that because their macronutritional profile is heavily weighted towards carbohydrates.

      For that matter, even celery contains protein. How much, you may ask? Almost none! But if something has DNA, it has protein. Which means all plants and animals (at least in their unrefined forms).

      So again, to even try to live without protein would very much require living in a laboratory.

      We can eat too much protein: True or False?

      True. First on an easy technicality; anything in excess is toxic. Even water, or oxygen. But also, in practical terms, there is such a thing as too much protein. The bar is quite high, though:

      ❝Based on short-term nitrogen balance studies, the Recommended Dietary Allowance of protein for a healthy adult with minimal physical activity is currently 0.8 g protein per kg bodyweight per day❞

      ❝To meet the functional needs such as promoting skeletal-muscle protein accretion and physical strength, dietary intake of 1.0, 1.3, and 1.6 g protein per kg bodyweight per day is recommended for individuals with minimal, moderate, and intense physical activity, respectively❞

      ❝Long-term consumption of protein at 2 g per kg bodyweight per day is safe for healthy adults, and the tolerable upper limit is 3.5 g per kg bodyweight per day for well-adapted subjects❞

      ❝Chronic high protein intake (>2 g per kg bodyweight per day for adults) may result in digestive, renal, and vascular abnormalities and should be avoided❞

      Source: Dietary protein intake and human health

      To put this into perspective, if you weigh about 160lbs (about 72kg), this would mean eating more than 144g protein per day, which grabbing a calculator means about 560g of lean beef, or 20oz, or 1¼lb.

      If you’re eating quarter-pounder burgers though, that’s not usually so lean, so you’d need to eat more than nine quarter-pounder burgers per day to get too much protein.

      High protein intake damages the kidneys: True or False?

      True if you have kidney damage already; False if you are healthy. See for example:

      High protein intake increases cancer risk: True or False?

      True or False depending on the source of the protein, so functionally false:

      • Eating protein from red meat sources has been associated with higher risk for many cancers
      • Eating protein from other sources has been associated with lower risk for many cancers

      Source: Red Meat Consumption and Mortality Results From 2 Prospective Cohort Studies

      High protein intake increase risk of heart disease: True or False?

      True or False depending on the source of the protein, so, functionally false:

      • Eating protein from red meat sources has been associated with higher risk of heart disease
      • Eating protein from other sources has been associated with lower risk of heart disease

      Source: Major Dietary Protein Sources and Risk of Coronary Heart Disease in Women

      In summary…

      Getting a good amount of good quality protein is important to health.

      One can get too much, but one would have to go to extremes to do so.

      The source of protein matters:

      • Red meat is associated with many health risks, but that’s not necessarily the protein’s fault.
      • Getting plenty of protein from (ideally: unprocessed) sources such as poultry, fish, and/or plants, is critical to good health.
      • Consuming “whole proteins” (that contain all 9 amino acids that we can’t synthesize) are best.

      Learn more: Complete proteins vs. incomplete proteins (explanation and examples)

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      • Sticky Jackfruit Burgers

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        All the taste and experience of pulled pork, without the increased risk of cancer and metabolic disease. On the contrary, jackfruit introduces lots of fiber, vitamins, carotenoids, and flavanones. We’ll have to do a main feature about jackfruit sometime; it’s an unusual fruit especially for its protein content, but for now, let’s get cooking!

        You will need

        • 1 can (14oz/400g) green jackfruit, drained (the flesh will not, in fact, be green—this is referring to the fruit being unripe and thus still firm in texture, which is what we want. The outside of the fruit, which will not be in the can, will have been green)
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        • 1/2 carrot, grated
        • 6 mangetout, thinly sliced
        • 2 tbsp mayonnaise (your preference what kind, and yes, vegan is fine too)
        • 1 tbsp extra virgin olive oil
        • 1 tbsp gochujang paste (if you can’t find gochujang paste locally, you can either order it online (here it is on Amazon) or substitute with harissa paste, which is not the same—it uses different spices—but will do the same job here re texture, umami taste, and level of spiciness)
        • 1 tbsp soy sauce
        • 1 tbsp balsamic vinegar
        • 1 tsp apple cider vinegar
        • 1 tsp garlic paste
        • 1 tsp tomato paste
        • 1 tsp ginger paste
        • 1 tsp chili flakes
        • 3½ fl oz water
        • 2 burger buns (unless you make them yourself, burger buns will probably not be healthy; you can, however, also look for small round wholemeal breads—the name of which varies far too much by region for us to try to get a catch-all name here—and use them in place of burger buns)

        Method

        (we suggest you read everything at least once before doing anything)

        1) Combine the garlic paste, ginger paste, tomato paste, gochujang paste, soy sauce, balsamic vinegar, and chili flakes in a saucepan

        2) Boil the 3½ fl oz water we mentioned; add it to the saucepan, mixing well, turn on the heat and let it simmer for 5 minutes or until it is thick and sticky (it will thicken more as it cools, too, so don’t worry if it doesn’t seem thick enough yet). Set it aside.

        3) Dry the jackfruit (using strong kitchen paper should be fine), add the olive oil to a skillet and bring it to a high heat; add the jackfruit and fry on both sides for a few minutes, until it looks cooked (remember, while this may look like animal meat, it’s not, so there’s no danger of undercooking here).

        4) When the jackfruit looks a nice golden-brown, add two thirds of the sauce from the saucepan, and break apart the jackfruit a bit (this can be done with a wooden/bamboo spatula, so as to not damage your pan), When it all looks how you’d expect pulled jackfruit (or pulled pork) to look, take it off the heat.

        5) Combine the carrot, cabbage, and mangetout in a small bowl, adding the apple cider vinegar and mixing well; this will be the coleslaw element

        6) Mix the remaining sauce with the mayonnaise

        7) (optional) toast the burger buns

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        Enjoy!

        Want to learn more?

        For those interested in some of the science of what we have going on today:

        Take care!

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      • As The Summer Gets Hotter Still…

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        It’s Q&A Day at 10almonds!

        Have a question or a request? We love to hear from you!

        In cases where we’ve already covered something, we might link to what we wrote before, but will always be happy to revisit any of our topics again in the future too—there’s always more to say!

        As ever: if the question/request can be answered briefly, we’ll do it here in our Q&A Thursday edition. If not, we’ll make a main feature of it shortly afterwards!

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        ❝I would love to see an article about heat dehydrated illness….so much of the US is under hot conditions. I had an fainting sweating episode and now trying to recoup from it. What should we do? Drink water,rest…???❞

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        …so that means, watch the humidity as carefully as you watch the temperature, and when it’s high, get extra serious about finding ways to keep yourself cool (e.g. shade, rest, cooling showers etc if you can, that kind of thing).

        Take care!

        Don’t Forget…

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