Habits vs Rituals
Welcome to Phase 3! By now, you should have spent a couple months adding and replacing foods in your diet, and feeling excited to continue to see how great you can feel.
Now, it's time to experiment with avoiding foods that are common stressors. This will probably be the most challenging step you'll try throughout this series, but it will definitely be the most eye opening to you. I want you to think of this as experiment with finding out just how great you can feel without high stress foods (we'll talk more about what to do when you do have stress foods, in Phase 4).
We delve into the specific food bits in part 3 of Food Energetics (3.2), but for this module on Habits vs Rituals, we are going to talk about how to make easier transitions out of foods that aren't helping you towards your goals.
It can be really scary just thinking about a life without your favorite foods - even if they don't make you feel your best. And I think that most diet programs you've tried have made you feel this way in the beginning. But if you don't want to quit cold turkey, then how should you even start even with a small step through transition? This is what we explore.
Your eating habits aren't a reflection of your level of willpower. They're a reflection of your environment. That means that there are some super easy ways you can adjust your eating habits just by looking at things like your plates, cups, color of your room, eating scenarios, etc.
One of my favorite books, Mindless Eating by Brian Wansink, shares case studies of how people eat more or less based on these environmental cues. This special interview is with Adam Brumberg, the deputy director at Cornell University's Food & Brand Lab created by the author of the book. Enjoy!
Adam Brumberg is a Research Specialist in the Charles H. Dyson School of Applied Economics & Management at Cornell University and the Deputy Director of the Food and Brand Lab.
Working directly with Brian Wansink and Cornell Center for Behavioral Economics in Childhood Nutrition (BEN) co-director David Just, he coordinates academic and industry research conducted by both the Food and Brand Lab and the BEN Center. Adam joined the Food & Brand Lab after a lengthy marketing/sales career in the wine industry during which he worked with all the links of the distribution chain as well as acting as a marketing/research consultant to a variety of industry and non-profit clients.