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Training Your Brain to Like New Foods · The Hypnotist

• 0:05
  Welcome to The Hypnotist, the show that gives you inside
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  access to cutting edge hypnosis with real clients facing
• 0:12
  genuine. Issues.
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  Brought to you by the hypnotherapist, demanded by
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  celebrities, CEOs and even royalty, Adam Cox.
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  These recordings took place live from Evans Clinic in London's
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  world famous Harley Street, so get yourself comfortable and
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  enjoy today's episode of The Hypnotist.
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  Hi, it's Adam here and if you've ever been called a fussy.
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  Eater or. Unreasonable at trying new
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  foods. You might get some value from
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  this particular session because I was working with a client that
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  had a very restricted ability to try new foods because of the way
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  they thought about them, the texture, the look, sometimes the
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  smell. And it meant that they had a
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  very small selection of foods that they felt comfortable with.
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  What was interesting though, is that some of these foods they
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  initially disliked and then they acquired the taste.
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  They learned to like them. And that's really what this
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  session is all about. And for this particular client,
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  they felt comfortable with things like chips and bread.
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  They were getting comfortable with chicken and pizza, and they
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  were very comfortable with biltong, even though that was
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  something they really didn't like originally.
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  But they wanted to like more meats and they wanted to like
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  more cheeses, and that's really what you're going to hear in
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  this particular session. It uses a.
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  Couple of different metaphors. 1 is this idea of a ski slope,
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  because what they found is that the first four or five times
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  they tried a food that was really hard work.
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  They had to really kind of spend time motivating themselves to
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  try it. But then it got easier and
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  easier. So that's like climbing to the
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  top of a ski slope and then the sliding down is the easy bit,
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  but also a gym. And that's because most
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  exercises require reps. You can't simply do the thing
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  once and then you're strong. So it has this element of the
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  more you do it, the easier it gets.
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  So I think this does apply for food, but it also is applying to
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  anything you haven't tried before.
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  Could be a new skill. It might be something that you
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  see other people doing, like creating social media content
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  and you don't do that. And you could think of that
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  being 40 reps that the first five reps would be difficult and
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  then it would get easier and easier until it becomes
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  effortless. So just to get the most out of
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  this session, I would encourage you to think of something in
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  your life that you would like to be able to either do, eat or
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  consume, but you don't feel that you can at the moment.
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  And then think of that in this hypnosis session, because I
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  think a few people would benefit from expanding their food
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  palate. Many more people would expand or
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  improve their life if they could do things that they're not
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  currently doing. And that's expanding the comfort
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  zone. So the best way to enjoy this
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  session is to find a quiet, comfortable place where you
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  won't be disturbed, relax and enjoy the session.
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  Take a deep breath in and on the outward breath allow your
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  eyelids to close. That's in.
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  And as you breathe in, breathe in a deep feeling of relaxation.
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  And as you exhale, just allow yourself to release any feelings
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  of stress or tension. That's it.
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  Feeling it leave your body in your outward breath.
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  When you breathe in, breathe in deeper than you normally would.
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  And as you exhale, just allow the exhale to go on that little
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  bit longer, really feeling like you're emptying your lungs.
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  That's it, breathing in and breathing out and just deciding
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  to let go of any thoughts, any worries, any stress.
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  Just feel it leaving your body and notice that the deeper you
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  breathe, the more relaxed you become.
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  And the more relaxed you become the deeper you breathe as it
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  feels like a way of accessing a place in your mind where change
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  can take place. And I wonder if you could
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  imagine. I want you to imagine a ski
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  slope. And at the bottom of the ski
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  slope is a doorway to a gym. And I want you to imagine that
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  this ski slope, you have to climb up.
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  There's no ski lift here. You have to walk, and it's
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  difficult. And I want you to imagine that
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  the equivalent of 5 or 10 is what it feels like to climb up
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  this ski slope. And you could imagine.
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  When you were. At the top, having skis, the
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  snowboard, or even if you like just a sled, the kind of thing
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  that as a child you had fun going down a hill.
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  And I want you to get a sense. Then the hard work was climbing
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  up. The easy bit is to slide down.
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  And as I count down from 5 to 1, I want you to imagine sliding
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  down this ski slope. And when you get to the end,
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  you're going to feel really relaxed and then you're going to
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  walk into that gym. But let's start sliding down
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  there in the snow. 5, feeling that ease of just sliding down.
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  4, picking up pace. Nothing you really need to do,
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  just steer in the right direction.
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  Gravity is doing all of the work here.
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  And then two sliding down even more, and then one getting to
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  the bottom and just feeling that was fun.
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  That was easy. And then imagine a door to the
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  gym, your own private gym. I want you to imagine it's got
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  lots of different equipment and weights.
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  So I'm going to countdown from 5:00 to 1:00.
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  You will imagine opening the door, walking through the door
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  and closing the door behind you, 5 putting your hand on the
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  handle, 4 turning the handle, 3 opening the door, 2 walking
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  through the door, and one closing the door behind you.
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  And now imagine walking around your gym, different exercises,
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  different weights represent different foods.
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  And I want you to see a weight that represents a food that you
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  feel really comfortable with, maybe eating toast or a piece of
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  fruit. And just imagine picking up that
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  weight and it feels light and easy that you can do that thing
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  so it doesn't feel challenging at all.
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  And then I want you to see some kind of machine or weight that
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  represents maybe chicken or pizza.
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  It's not become easy yet, but it's doable.
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  It feels like if you lift that weight, you can do it.
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  Still challenging, but not as challenging as when you started.
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  And I want you to come to the conclusion that that is because
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  you've done the reps you've done that so many times before that
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  once it was difficult and it's now doable.
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  And then I want you to imagine seeing a way that represents
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  built on. And as you lift that weight up,
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  it feels light as a feather because it represents complete
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  comfort of being able to eat that food.
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  And as you lift the weight, I want you to think back to the
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  very first time that you tried it and maybe remember that you
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  didn't like it, but you persisted.
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  You kept doing the reps. And I want you to remember that
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  the first five attempts were the hardest, but two was easier than
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  the first. And the third time was easier
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  than the second. And the fourth time was even
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  easier. And by the 5th or 6th time, it
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  didn't feel such a challenge. And by the 10th time, sometimes
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  you even did it without thinking.
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  And I don't know if it was the 15th, the 20th or the 25th time,
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  but there would have been a time that not only did it not require
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  effort or any kind of tenacity, actually became desirable and
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  easy for you. And at that point, you've
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  mastered that particular exercise by doing the reps
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  consistently. And if you could remember not
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  liking it, but because you ate it many times, you did like it,
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  I want you to tap into that idea of acquiring a taste.
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  And if we've activated the part of the mind that acquires a
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  taste, just let me know by nodding your head.
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  That's in. And I want you to think about
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  that chicken and pizza. But now you've acquired a taste.
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  Now you get to experiment with different variations.
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  Like any exercise, once you do the basic, you can vary it.
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  Many people learn how to do a squat or a bench press, but once
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  you know how to do that, on the bench press, maybe you do
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  incline decline, maybe you do drop sets.
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  And on the squat, maybe you change your posture, the
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  position of your feet. And each time you get stronger
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  and stronger because you're exercising new muscles.
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  And I want you to think of that chicken and pizza.
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  And you could think that there's so many different ways of
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  preparing chicken, so many different chicken meals.
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  Sometimes chicken is an ingredient in something else,
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  like a stir fry or inside some kind of pastry.
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  Maybe it's a new way of having it.
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  And I want you to think of that as varying the exercise.
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  And the more reps that you do of that, the easier it becomes.
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  And with pizza, you could change the ingredients at the base, the
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  different toppings. Maybe you have that folded
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  pizza. Some people call it a calzone.
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  And I want you to get a feeling that a folded pizza means you
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  can't even see the cheese because it's all inside.
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  But I want you to feel that you're unleashing a desire to
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  vary things slightly, and each time you vary something that you
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  know you can already do, you are increasing your ability to have
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  more choice. And then I want you to think of
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  what exercises would represent certain meats.
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  And you've definitely done these exercises before, but maybe not
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  as often as you could. And I want you to get a sense
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  that sometimes people go to a gym and try and do an ego lift,
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  find the heaviest weights, and it gives their ego a bit of a
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  boost, even if they can do one Rep of a heavyweight with bad
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  form and bad posture. But you understand it's better
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  to start easy and build your way up.
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  So why would you think of a way of making steak feel easy?
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  And maybe that's changing the environment where you eat it, or
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  maybe as changing the portion size or maybe the cut.
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  Maybe on the previous times you've had steak, it's been a
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  rump steak, and maybe you change it to a sirloin or a fillet.
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  When you change the cut, when you change the environment and
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  you change the portion size, I want you to get a sense that you
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  are exercising your ability to feel comfortable eating steak.
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  And I want you to imagine you've already done the hardest reps.
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  Those first few times were always the most difficult, and
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  now it feels like you're sliding down a ski slope easier and
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  easier every time you eat. It's easier than the last until
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  it's effortless, just like it is with biltong.
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  And then I want you to think of pork and all the different types
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  of pork, and you know for sure that you can eat pork because
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  you like bacon. So then you come to the
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  conclusion then you already like pork.
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  All you're doing is getting used to the different types of pork
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  or the way that it's presented, but it still feels like you're
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  sliding down that ski slope. The hard work is behind you.
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  And just imagine it gets easier and easier, just like it does
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  when you're lifting weights. That's why people have to
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  increase the weight size, and the equivalent of that with food
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  would be increasing the quantity of that food that you eat.
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  Maybe you start with a tiny small burger and then make it
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  1/4 pounder or two in one meal. I want you to feel that the more
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  you try attempt, the easier it becomes, because the equivalent
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  of muscle fibers in a bicep or a shoulder are neural pathways in
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  the brain. The more you do something, the
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  more pathways are created and the more mentally strong you get
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  in that particular area. And I want you to think what it
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  would be like to have done this at least 40 or 50 times with
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  each of those different types of meats.
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  And if you could imagine time when it feels easy, It's easy to
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  eat that steak. It's easy to have that burger or
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  that sausage. Just let me know by nodding your
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  head. And then I want you to see an
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  area of the gym that is even more challenging because the
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  exercises are unfamiliar. Just allow this section of the
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  gym to represent cheese in all of its different varieties.
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  But I want you to get a sense that you're going to use
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  strategies that you learned for other exercises here and to
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  begin with those first reps which are the hardest.
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  Why not make cheese an invisible ingredient?
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  You can't even see it. I want you to imagine making a
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  cheese sandwich in a sandwich maker. 2 slices of bread, the
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  cheese in between and just melts it.
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  But all you can really see because it is inside is what
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  looks like toasted bread. And just imagine maybe the 1st 5
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  reps are that and then you graduate to something else,
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  maybe cheese inside 2 crackers. It's there, but it's not
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  immediately visible and we need to get a sense that.
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  You are 40 times away from feeling comfortable eating
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  cheese, and you know that's true because you're already eating
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  cheese on the pizza anyway. All you're doing is creating
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  more variety as to how you eat that cheese.
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  And maybe that's a slice, a chunk or grated cheese.
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  But after maybe 30 or 40 times, maybe you try a different type
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  of cheese, soft cheeses that are spreadable, perhaps hard cheeses
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  that you can grate and put on top of food.
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  All those medium cheeses like cheddar that you can just have
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  as an ingredient or have on your plate alongside of the food.
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  And just every now and then eat the food you like and try the
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  food you're trying to like. Knowing that even if you don't
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  like it in that moment, you're still getting the reps in to
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  increase the probability that sooner or later you'll figure
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  out what cheeses you like, what meats you like, and just feel
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  that you are creating a snowball effect.
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  Because the more food you try and attempt, the more reps you
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  get in, the easier it becomes. And the easier it becomes, the
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  more. Variety you can.
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  Introduce as it feels like it compounds each time you try food
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  you like, you can try all the different foods that are similar
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  to that food, knowing you're probably going to like them.
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  And I want you to get a sense of imagining yourself one year from
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  now and just observe yourself eating foods like chicken and
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  pizza like it's nothing. See yourself having a cheese
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  sandwich or cheese on toast or cheese with something else.
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  Maybe you could imagine yourself a year from now eating a
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  lasagna, layers of cheese and layers of meat, not because you
• 23:08
  have to, but because you want to.
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  But that's a year from now, and we don't start with a lasagna.
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  We start with different meats and different cheeses, knowing
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  that it could lead that way. Or maybe see yourself
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  celebrating a special occasion with a big steak and chips and
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  something else nearby. Then just get a sense that your
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  future is a future of an expanded palate.
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  More choices, more options, but no coercion or obligations.
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  You don't have to eat anything you don't want to, but by trying
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  foods, you get to figure out which ones become an acquired
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  taste, which ones that you didn't initially like, and then
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  you learn to love. And many foods are like that.
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  And if you could imagine a future version of you feeling
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  much more comfortable eating meats and cheeses, chicken and
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  pizza, but also other foods as well, let me know by nodding
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  your head. That's it.
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  It's time to leave that gym. But you leave the gym knowing
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  then nobody gets strong going to the gym once.
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  It is about consistency and increasing difficulty.
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  If someone went to the gym and only ever lifted the lightest
• 25:00
  weights, it would reach a point where what's the point?
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  The point is consistency and increasing challenges, and I
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  want you to feel that you are weight training your mind to do
• 25:20
  things that initially might feel challenging, but knowing that
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  they get easier and easier the more that you do it.
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  See that ski slope and see a snowball rolling down, picking
• 25:36
  up speed. I want you to get a sense that
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  the snowball effect is now within you.
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  Things start off slow and difficult and then get easier
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  and easier until new things happen all by themselves.
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  So as you plant that seed of an idea, it's time to leave this
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  place and return back to the present moment.
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  So take a deep breath in through your nose and out through your
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  nose. Just wiggle your fingers and
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  wiggle your toes. Connect and calibrate into the
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  here and the now as I now count from 1:00 to 10:00 to awaken
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  you. Starting to count 123 waking up
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  456 more alert 7-8. Open your eyes.
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  Open your eyes, 910. Wide awake, wide awake, wide
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  awake. Thank you so much for joining me
• 26:45
  on this episode of The Hypnotist and.
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  If you've got. Some value from this episode I'd
• 26:51
  like to ask a favor and that is that all of the platforms have
• 26:56
  some way of you telling us that you like it and that might be
• 27:01
  hitting the like button. That might be giving it a five
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  star rating or a short review. And if it's possible and it.
• 27:08
  Is on Spotify and YouTube. If you can drop a comment with
• 27:11
  what value you got from the show or anything you liked in
• 27:14
  particular, that really helps the algorithm to put it in front
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  of new people. Thank you so much again for
• 27:20
  joining me on this episode. And I'll see.
• 27:22
  You again soon. In the next one.