But there are simple ways to trick the brain into following a new diet regime that are simple to do and proven to have a positive effect.
Forget counting calories or weighing out strict portions – the secret to success in healthy eating requires more unusual methods.
Professor Charles Spence and chef Josef Youssef shared what they believe to be the most effect methods for sticking to healthy eating goals with the Guardian.
Top of their list was tricking the brain into believing you are more full than you are.
They explained: “Research shows that using smaller crockery tends to trick our brains into believing we are eating more.
“If you put two identical portions of food on a big plate and a small plate, the portion on the bigger plate will look smaller, and vice versa: our brains can’t help but be fooled by this effect, even when we know they are the same.
“We also know that serving food in a bowl instead of on a plate can give the food a greater sense of volume and depth, yet again tricking our brains into thinking there is more there than is actually the case.
“The latest research shows that the weight of cutlery and crockery has a significant effect on our appreciation for meals we eat; with heavier plates and knives and forks offering greater levels of satiety.”
As well as changing what you serve your food in, you should make it more difficult to actually eat your meal.
Not by hiding food from yourself – but by changing how you actually eat it.
Prof. Spence and chef Youssef said: “Try using creative ways to enjoy interacting with your food, such as using Japanese soup spoons to eat your soup, or chopsticks for other foods – anything, in fact, that stops you from simply shovelling food into your mouth.”
Next, serious dieters have to ditch the TV. Research has shown people will eat up to 30 per cent more food when they are eating while distracted.
The experts advised: “TV, messaging and checking social media are surefire ways to ensure you’re not focused on the food you are eating; you’ll appreciate it less, which inevitably results in both a reduced sense of satiety and overeating.”
Finally, they advised eating “with all your senses”. Explaining why this is important, the duo said: “At the core of what we do is the idea of helping people to be truly mindful of the dishes that they are presented with.
“At home this can be as simple as taking a moment before eating to sniff your food and really appreciate the aromas. (Many researchers believe that up to 90 per cent of what we perceive as flavour comes from our sense of smell.)
“Holding a warm bowl in your hand also helps, as does chewing properly and exhaling as you chew – this stimulates the olfactory receptors and further enhances the flavour of food.
“Finally, focus on the texture. It’s interesting to note that we consume fewer calories when eating apples than we do with apple puree, and fewer calories with apple puree than apple juice because we get more sensation information from the puree than the juice, more still from the actual apple. In other words, our brains use the amount of sensation we receive from texture as one of the cues to tell us when to stop eating.”
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