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Psychology & Diet

Manger seul – Manger tout seul

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To sit alone is often seen as a trial. And if, celibate or not, we decide on the contrary to have a privileged experience, giving meaning to what we live?

Sortir une assiette pour elle, rien que pour elle, et s’attabler pour déjeuner… À 24 ans, Coralie, celibataire, n’y pense même pas, même si elle travaille chez elle. “At the head of my own company, I enjoy being able to answer e-mails, to set up appointments… I often eat a sandwich quickly, in front of the table, without much conscience of what I’m doing”, she summarizes. With regret ? The young decorator remarks above all that she doesn’t have the choice. Profitability is a requirement… So, to eat correctly, that’s when she thinks, when she has the time. Or if there is an interest, commercial, for example.

Voilà pourquoi, il y a dix-huit mois, la jeune femme a rejoint la communauté des ” colunchers “who, via the Net, regularly meet at the restaurant to have lunch, meet, chat, get together…” At the beginning, I wasn’t there to break with loneliness and my bad habits. J’y ai plutôt vu un excellent moyen de “réseauter” pour mon business, explique-t-elle. Puis, j’ai fait des rencontres, établi des liens… Et désormais, quand je les rejoins à l’heure du déjeuner, je sais que c’est aussi pour m’offrir un break, un moment de convivialité qui ravit mon palais et me fait du bien en me réinscrivant dans une certaine normalité.”

Car, il faut bien l’admettre, manger seul n’est toujours pas une question réglée, même si l’époque nous y invite via ses ” portions individuelles ” à décongeler. Whether it is good to do it, or to go up, the same question often comes up again: why is it so complicated to get nourished when there is no one to look at?

” Je souffre de ne plus avoir à dire “bon appétit” “

Louise, 43 years old, does not like to eat alone, it makes her ” sad “, she says. Sad, as is her fridge the week after two weeks where she doesn’t have the care of her children. Since my divorce, I don’t know what to eat: dried fruits, bread, chocolate… It’s totally depressing, but I don’t manage to do anything else, she confesses. I who takes so much pleasure in cooking healthy meals for my family, I can at least manage to make me take care of the potatoes. “At the origin of his malaise in front of the pan? The guilt, answer her. Even if the routine of the repas had a tendency to aggravate me when we lived all together, it is now the fear of not having to set the table, of not having to prepare anything anymore, and even of not having to wish any more “good appetite” that regularly assails me… I would have liked to have taken the decision to get rid of the family carcass, I feel that I am lacking in this respect. Alors, pour oublier ce que j’ai sacrifié, j’allume la télé et je grignote… Jusqu’à ne plus y penser. ”

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Une résistance à se faire du bien, ou plutôt une volonté de se faire du mal, that she is obviously not the only one to emerge. Sur le divan, Sarah Chiche, psychanalystoften even understands how to speak. According to her, a number of isolated parents would also be confronted. “After their separation, they find it difficult to agree on the right to please themselves, she observes. Deprived of their role of partner and of that of full-time parent, they face themselves as subjects and ask themselves how they can be unburdened by this new-found freedom. Pas simple to make with this jouissance that l’on could finally agree, but that l’on would find almost unworthy to authorize itself. ”

Cesser de s’en vouloir, et même renouer avec le désir de se faire plaisir, c’est précisément ce qui à quoi Catherine Grangeard, également psychanalyste et auteur de Comprendre l’obésité (Albin Michel), invite ses patients quand ils évoquent ce type de difficultés. “What causes them the most harm? The presumption according to which eating more than one is the only rule that is valid. But that one ceases to tell us every time that the meal for many is the sacred model! It is necessary to stop with this pressure which weakens so many of us, the psychological consequences can be very serious. The idea that eating together is indispensable to our equilibrium is false, and the image of the family table in the chilly atmosphere is a fantasy, a purely idyllic vision. In reality, the common meal is more often the occasion of reproaches and remarks than a moment of pure harmony…” Whence his insistence: in order to make it clear and to eat “alone and well”, it is therefore necessary first of all to get out of the illusion of an indispensable “other”.

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” J’ai retrouvé le goût des bonnes choses “.

” Non, en 2014, le repas préparé par les soins de madame à heure fixe pour son clan n’est plus incontournable, poursuit Catherine Grangeard. And it is not serious! So let’s not forget to remind ourselves of a definitively obsolescent and widely criticized rule. Redonnons, au contraire, de la valeur à notre liberté et mangeons enfin comme il nous plaît ! ”

Another distressing sentiment widely evoked by those who feel “obliged” to be nourished “all alone”: an impression of honor that often goes hand in hand with a feeling of exclusion.. One is afraid of remaining celibate, of lacking friends, of having lost one’s job… And, at the end of the day, one does not even go to the table anymore. “Pas faim”, “pas envie”, it was said. Or “Prepare something for me? Mais ça ne vaut pas la peine ! “. And this leads us, sometimes, to become ” emotional eaters ” who try to calm their anguish and their guilt… to eat alone and badly.

The problem under-jacent ? ” Souvent un déficit d’estime personnelle, répond Florian Saffer, behavioral behavioral therapist and behavioral therapist. The question of the value that one agrees is indeed what makes all the difference between the one who raises the repas alone and the one who rejects it. “But, according to him, when it’s time to leave a table, many of us prefer not to laugh. “To walk alone, it refers to their life choices, to their itinerary, to what has been, to what is no more. Whence at times a feeling of failure that many say they don’t want to “ruminate” when they die. ”

Cet état-là, Didier, 49 years old, commercial, l’a vécu… et a réussi à le dépasser, il y a un an. ” Après des déboires professionnels successifs et une séparation ravageuse, j’ai cru que je n’allais pas me relever, raconte-t-il. C’était beaucoup d’échecs et j’étais si peu fier de moi que je n’avais plus beaucoup d’appétit. “His rescue package at a time when he no longer believed: his computer and the social networks. Not like those thousands of Koreans who, ready to do anything to escape loneliness, pay a few cents for their connection to a “mok-bang” site (a combination of Koreans words meaning “dîner” and “diffusion”) to restore themselves in front of someone who is filming himself… on the way to lunch. No, if Didier chose to go through the virtual world, it is to rediscover his marks in reality.

” En fréquentant les “colunchers”, j’ai pu progressivement retrouver le plaisir de m’attabler avec d’autres, précise-t-il. To share these moments has allowed me to authorize myself to trust again, therefore to do myself good. À retrouver le goût des bonnes choses, y compris quand je mange seul chez moi.”

Travailler à redonner du sens à ce que l’on vit, règle fondamentale à suivre pour dépasser ses complexes et retrouver la joie de bien se nourrir ? The philosopher and psychanalyst Carlos Tinoco is persuaded. To transform the loneliness that disunites in loneliness that reunites, “there is no other solution than to leave to the reconquest of oneself, he remarks. Notamment par le biais de la sensorialité”. And it is not Franck Pinay-Rabaroust, former editor at the Michelin Guidewhich risks to counteract it. Critique gastronomique pour Atabula.comthe gourmet still finds himself frequently alone and he loves it: “How often is it said that one is badly accompanied when one finds oneself sharing a meal with someone who doesn’t know how to appreciate it? From the moment one chooses to enjoy it, eating out can be a real delight. Finally alone, one is more attentive, more coherent with oneself to explore what one likes, under all its facets, to question the texture, the edges, the flavors… It’s a unique sensual experience !”

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An experience that seems to have come from the future: in Amsterdam, since last year, Eenmaalthe first restaurant in the world to offer tables only served to unaccompanied persons, does not exemplify this. To the point that a branch could soon open in Paris…

100 000 reviews in a lifetime !

Whether alone or not, we eat about a hundred thousand times in the course of our existence. By need, but also by desire… In fact, eating is always “a complex act with multiple horizons”, as sociologist and anthropologist Jean-Pierre Poulain, expert at the Observatoire Cniel des habitudes alimentaires (Ocha), summarizes. However, new trends characterize our time. Opening in a few clicks.

Deux tiers des Français have their breakfast alone during the week (half of them on the weekend).

Every evening, a Frenchman at ten o’clock in the afternoon in tête à tête avec lui-même.

Single people spend 22% of their working time in front of the small screen. (versus 16% for couples with children).

Plus de 60 % de cadresindependent workers and intermediate professions are willing to sacrifice, at times, their lunch break.

The French are very synchronized : the breakfast time is set at 8 o’clock in the morning (before weekends). Lunch is at 13 hours. Dinner has recently been moved from 8:00 pm to 8:15 pm.

Si le temps quotidien moyen consacré à faire la cuisine se réduit, le temps consacré à s’alimenter, lui, a tendance à s’accroître : 2 h 22 par jour et par personne, en moyenne.

Food products stored in individual portions. can cost up to two times more per liter or kilogram. According to a national survey by Familles de France, mineral water is even 94% cheaper in small portions than in a liter and a half bottle.

Tirées vers le bas par l’affaire de la viande de cheval, sales of individual cooked dishes fell by 17% in value during 2013.

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Sources : Ined, Insee, Ocha, lemondedusurgele.fr

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Psychology & Diet

The advantages and disadvantages of each

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Presse Santé

If you’ve ever been to a cheese shop, you know there’s a huge selection of different cheeses. Between Camembert, Gruyère, Roquefort and Emmental, choosing cheese based on uses can be an easy task for some and difficult for others. However, in this article you will discover the strengths and weaknesses of each of these types of cheese and which one to choose for your next party. Be sure to take a look at: The 6 cheeses with fewer calories

Pie chart:

Camembert is a delicious soft cheese originating from the Normandy region of France. It is made with unpasteurized cow’s milk and has a characteristic white rind. Camembert is often eaten with bread or crackers, and can also be used in cooking.

Here are 4 reasons why camembert is so popular:

  1. Camembert has a rich, creamy flavor that is perfect for spreading on bread or crackers.
  2. Camembert’s unique rind gives it a special appearance that sets it apart from other cheeses.
  3. Camembert is made from raw milk, which means it retains all of its natural flavors and nutrients.
  4. Camembert is a versatile cheese that can be enjoyed in many different ways.

Camembert’s weak points:

  1. Camembert is a relatively soft cheese, which means it can easily go moldy if not stored properly.
  2. The white or orange rind is edible, but some people find it unappetizing.
  3. Camembert can be quite spicy, so it may not be the best choice for people with sensitive noses.
  4. This cheese is best when it is fresh, so it may not taste the same if it is left in the refrigerator for a long time.

Gruyere:

Gruyère is a type of cheese originating in Switzerland. It is made with cow’s milk and its rind is hard and yellowish brown. The texture of the cheese is smooth and creamy, with a slight nutty flavor. Gruyere is a versatile cheese that can be used in cooked and raw dishes.

Here are 4 benefits of Gruyère cheese:

  1. Gruyère melts well, making it ideal for use in sauces, gratins, and fondues.
  2. Gruyere pairs well with both red and white wines, making it a great choice for entertaining.
  3. Unlike other cheeses, Gruyere does not turn bitter when heated, making it perfect for cooked dishes.
  4. Gruyere has a long shelf life, so it’s always available when you need it.

Gruyère’s weak points:

  1. Gruyere is quite high in fat. Therefore, it is not the healthiest cheese out there.
  2. The price of Gruyere can be quite high, especially if you buy it at a specialty cheese shop.
  3. The flavor of Gruyere can be quite strong, which may not be to everyone’s liking.

Roquefort:

Roquefort cheese is a type of blue cheese made from sheep’s milk. It is originally from the south of France and is one of the most popular blue cheeses in the world. The popularity of Roquefort cheese is due to many reasons.

Its strengths:

  1. It has a unique flavor that is both spicy and salty.
  2. Roquefort has a creamy texture that makes it perfect for spreading on bread or crackers.
  3. It is relatively low in fat and calories, making it a healthier option than other types of cheese.
  4. Roquefort contains probiotics that can help improve intestinal health.
  5. It is an excellent source of calcium, providing 25% of the recommended daily intake per 100g.

Its weak points:

  1. Cheese can be quite crumbly, making it difficult to slice through without making a mess.
  2. Its strong flavor may not appeal to everyone. If you’re serving Roquefort for the first time, it’s best to offer a milder blue cheese as well.
  3. Roquefort can be expensive, which may not be the best option if you’re feeding a large group.

emmental:

Emmentaler is a type of Swiss cheese that is characterized by its holes and its mild nutty flavor. Although most commonly found in Switzerland, Emmental is also produced in neighboring countries such as France and Germany.

Here are 4 benefits of Emmental cheese:

  1. The holes in Emmentaler help trap and release flavor molecules, making it tastier than other types of cheese.
  2. The unique bacterial culture used to make Emmentaler gives it a distinctive flavor that is both sweet and nutty.
  3. Emmental is a good source of calcium, phosphorus and vitamin B12.
  4. Emmentaler goes well with a variety of foods, including fruits, vegetables, breads, and meats.

Its weak points:

  1. Its flavor can be quite strong, which some people find unpleasant.
  2. Its texture can be a bit grainy.
  3. The holes can make the cheese difficult to slice.
* HealthKey strives to convey health knowledge in a language accessible to all. In NO EVENT can the information provided replace the opinion of a health professional.

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Psychology & Diet

Follow the sports diet to lose weight in a healthy and sustainable way

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Presse Santé

The sports diet is the newest and most promising weight loss method on the market. Unlike other diets that are based on caloric restriction or special food combinations, the sports diet focuses on the level of activity. The theory behind this is that if you are more active, you will naturally eat less.

Although there is no single approach to fitness and weight loss, the sports diet can be a good option for those who want to lose weight without giving up their favorite foods or resorting to extreme measures. But what is this? And how can you start using it today? Read on to find out.

What is the principle of the sports diet?

The Sports Diet is a nutrition plan specifically designed to meet the demands of sports training and competition. The key principle of the sports diet is to ensure that the athlete’s body has the right mix of nutrients to support optimal performance.

To achieve this, the sports diet emphasizes foods rich in complex carbohydrates, lean proteins and healthy fats. These nutrients provide the energy and substrates necessary for muscle contraction, proper cell function and recovery after exercise. In addition, the sports diet also includes foods rich in vitamins, minerals and antioxidants, which help protect cells from damage and strengthen the immune system. Used correctly, the sports diet can be a powerful tool to optimize sports performance.

Who can follow a sports diet?

Many people think that the sports diet is only for athletes. However, the principle of the sports diet can be applied to anyone who wants to improve their health and physical performance. Anyone who wants to optimize their performance in a sport can benefit from a sports diet. This type of diet is designed to help the body function at its best by providing the right combination of nutrients. The details of a sports diet vary according to individual needs, but there are common elements.

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For example, many people need to consume more protein than the average person to help repair and build muscle tissue. They may also need to increase their carbohydrate intake to fuel their activity level. A sports diet can help ensure that a person receives all the nutrients he needs to perform at his best.

Some recommend the sports diet to lose weight in a healthy and lasting way.

Anyone who has ever dieted knows that there are many different approaches to losing weight. Some swear by low-carb diets, while others believe cutting out sugar is the key to losing weight. But what if there was a way to lose weight by eating like a professional athlete? This is where the sports diet comes in.

Although not for everyone, the sports diet can be an effective way to lose weight, build muscle, and improve athletic performance. This diet is based on the principle of eating for sustenance, rather than pleasure, and thus eliminates most processed foods and junk food. Instead, it is based on 100% healthy and wholesome meals that will provide sustained energy throughout the day. Although it takes a while to get used to this new way of eating, many people find the results worth it.

Losing 9 kilos in 15 days, does it tempt you?

The sports diet is based on the principle that by eating the right foods, you can increase your metabolism and burn more calories. It is rich in protein and fiber to increase the feeling of satiety and reduce appetite, thus preventing the risk of overeating.

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With this diet, you should strive to follow two distinct phases, each with its own set of challenges. During the offensive phase, you should consume 3 meals with a large amount of protein while eliminating carbohydrates and fats from your diet. This can be difficult to do, especially if you are used to eating high-carbohydrate foods.

During the stabilization phase, you should carefully monitor your caloric intake and limit yourself to 1,200 cal for the first few days and then allow yourself 1,500 cal moving up to 1,800 cal. The objective of this second phase is to help your body to better assimilate all the nutrients ingested during the previous week. For this program to work, you must be very disciplined, both in food and in sports. But if you stick with it, you’ll be rewarded with a dream body!

* HealthKey strives to convey health knowledge in a language accessible to all. In NO EVENT can the information provided replace the opinion of a health professional.

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Psychology & Diet

The 7 secrets of the Okinawan diet

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Presse Santé

Intrigued by the longevity of the people of Okinawans, Japan, researchers have studied their diet to try to discover its secrets. Here are 7 of the most interesting findings on the Okinawan diet.

The Okinawan diet is often touted as the secret to a long and healthy life. And it is not for less: the Okinawa region in Japan has one of the highest concentrations of centenarians in the world. While many factors contribute to the longevity of Okinawans, their diet is considered one of the key elements. But what exactly do they eat?

  1. They eat a lot of sweet potatoes.

One of the most interesting findings that researchers have made is that Okinawans eat a lot of sweet potatoes. Sweet potatoes are a good source of vitamin A, which is important for healthy skin and eyesight. They are also a good source of fiber, which helps regulate digestion. Plus, sweet potatoes are low in calories and fat, making them an ideal food for people trying to lose weight. While there is no single answer to the question of why Okinawans live so long, the high consumption of sweet potatoes is certainly a contributing factor.

  1. They eat small portions.

Okinawans generally eat small meals, taking time to savor each bite, stopping when they feel satisfied rather than full. This helps prevent overeating and maintains a healthy weight. Additionally, Okinawa is known for its abundance of fresh fruits and vegetables, which are packed with essential nutrients. The Okinawan diet also includes plenty of fish, which is a good source of heart-healthy omega-3 fatty acids. Combined with moderate physical exercise and strong social connections, it’s no surprise that Okinawans enjoy such long and healthy lives.

  1. They eat a lot of vegetables.

Vegetables make up a large part of the diet for Okinawans, who typically eat more than 5 servings a day. This is in contrast to the Western diet, which is high in meat and processed foods. Okinawans’ high consumption of vegetables is probably one of the reasons why they enjoy such a long life. Vegetables are full of essential nutrients for good health and are low in calories and fat. They also contain antioxidants, which can help protect against disease. All of these factors contribute to a longer and healthier life.

  1. They eat fish regularly.

Fish is an excellent source of protein, omega-3 fatty acids, and other essential nutrients for good health. It’s also low in calories and fat, making it a smart choice for people watching their weight. Furthermore, fish is known to be good for the heart and brain, two organs that tend to deteriorate with age. Not surprisingly, studies have shown that people who eat fish regularly tend to live longer than those who don’t.

  1. They consume moderate amounts of pork.

Although pork is not as prominent in the Okinawan diet as it once was, it is still eaten in moderation. While pork is known to be a significant source of calories in many traditional Japanese diets, Okinawans eat only small amounts. They prefer to eat a lot of vegetables and fish. This diet is believed to be one of the reasons Okinawans have such low rates of heart disease and obesity.

  1. They drink green tea every day.

Green tea is rich in antioxidants, which help protect cells from damage. It also contains compounds that have been shown to boost metabolism and promote weight loss. Additionally, green tea has been linked to a lower risk of heart disease and various types of cancer. Considering all of these health benefits, it’s no surprise that green tea is a staple of the Okinawan diet.

  1. They practice “hara hachi bu”.

A Japanese saying that means they eat until they are only 80% full. And research has shown that this practice can lead to a longer life.

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One of the reasons that hara hachi bu can be beneficial is that it can help prevent overeating. And we know that overeating can lead to a host of health problems, including obesity, heart disease, and diabetes. By eating less, Okinawans can avoid these problems.

Another reason is that it gives the body time to properly digest food. When we eat too much, our body has a hard time digesting all the food. This can lead to indigestion, bloating, and other problems. Conversely, when we only eat until we are 80% full, our body finds it easier to digest food.

* HealthKey strives to convey health knowledge in a language accessible to all. In NO EVENT can the information provided replace the opinion of a health professional.

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