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Tag: common misconception

  • Quit Your Bucket List

    Quit Your Bucket List

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    Years ago, just after I finished my psychiatry residency, a beloved supervisor called to say she had some bad news. At a routine checkup, she had glanced at her chest X-ray up on the viewing box while waiting for her doctor to come into the room. She was a trauma surgeon before becoming a psychiatrist and had spent years reading chest X-rays, so she knew that the coin-size lesion she saw in her lung was almost certainly cancer, given her long history of smoking.

    We had dinner soon after. She was still more than two years away from the end of her life and felt physically fine—vital, even. That’s why I was so surprised when she said she had no desire to spend whatever time she had left on exotic travel or other new adventures. She wanted her husband, her friends, her family, dinner parties, and the great outdoors. “Just more Long Island sunsets. I don’t need Bali,” she told me.

    At the end of life, you might expect people to feel regret for all the things they wanted to do and never made time for. But I have yet to know a patient or friend who, facing the blunt fact of their own mortality, had anything close to a bucket list. This squares with some recent research that shows that people tend to prefer familiar experiences more when they are reminded that their days are limited. The people I know even regretted the novelty they’d chased along the way, whether it was recreational-drug use or dating exciting people who they knew weren’t relationship material.

    Deathbed pronouncements can have limited applications for the rest of life, but this pattern suggests that novelty is perhaps overrated. Chasing the high of new sensations simply isn’t appealing for many people, and can sometimes even be bad for our health. I suspect that’s because, too often, the pursuit of novelty requires sacrificing the things we already know we love.

    It’s a common misconception that people who don’t have a taste for the newest, sexiest experience are dull, incurious, and unimaginative. A 2002 study found that people will switch away from their favorite, habitual choices when they know others are watching in order to avoid being judged as narrow-minded. And yet, Warren Buffett notoriously eats breakfast at the same fast-food restaurant every day and sticks to a strict work schedule. Taylor Swift’s music can be redundant and predictable. Barack Obama is famous for his strict morning exercise regime and daily reading time.

    Even when they’re not facing death, many people just don’t seem to like novelty that much. In 2017, a poll by a British soup company found that 77 percent of U.K. workers had consumed the exact same lunch every day for nine months and that one in six people had done so for at least two years. You might think it’s just a matter of convenience or economic exigency (the study didn’t say), but I’m not so sure; wealthy people I know partake in similar behavior, even if they do it at a fancy restaurant. Consider, too, that when people lose a pet, many run out and get a replacement of the same breed with a similar temperament. They repeatedly date people with the same quirks and problems. They return to a favorite vacation spot. They listen to the same musical artists and styles time and again.

    Research shows that humans have an intrinsic preference for things and people they are familiar with, something called the mere exposure effect. Several studies have shown that people who listen to unfamiliar songs repeatedly grow fonder of the songs they hear most  by the end of the experiment, even if they did not initially like them very much. You don’t even have to be aware that you’re growing used to something for the effect to work.

    This tendency toward repetition may seem natural, even lazy, but it runs counter to much of our history. We, along with other animals, evolved to be exquisitely sensitive to novel experiences. Way back in the Paleolithic era, there was a clear survival advantage to being attuned to new situations, which could lead someone to a potential mate or a piece of mastodon, or reveal a deadly threat. Nowadays, though, with every conceivable reward—food, sex, drugs, emotional validation, you name it—either a click, tap, or ChatGPT query away, conventional novelty-seeking has lost much of its adaptive advantage.

    As Arthur Brooks has written in The Atlantic, novelty can be fun and exciting. New and unexpected experiences activate the brain’s reward pathway more powerfully than familiar ones, leading to greater dopamine release and a more intense sense of pleasure. But on its own, excitement won’t bring about enduring happiness. Human beings habituate rapidly to what is new. To achieve a lifetime of stimulation, you would have to embark on an endless search for the unfamiliar, which would inevitably lead to disappointment. Worse, the unfettered pursuit of novelty can lead to harm through excessive thrill-seeking—including antisocial behavior such as reckless driving—particularly when the novelty seeker has poor impulse control and a disregard for others.

    There’s a better way. Research shows that when novelty-seeking is paired with persistence, people are far more likely to be happy, probably because they are able to achieve something meaningful. You might, for example, take a variety of courses in college or try different summer internships if you’re not yet sure what interests you. When one really clicks, you should explore it in depth; it might even become a lifelong passion. This principle relates to less consequential pleasures, too: If you’re checking out a new neighborhood joint, consider ordering different things during your first few visits, then picking your favorite and sticking with it.

    Novelty-seeking is most valuable when you use it as a tool to discover the things and people you love—and once you find them, go deep and long with those experiences and relationships. The siren call that tells you there might be a new and better version of what you already have is likely an illusion, driven by your brain’s relentless reward pathway. When in doubt, pick a beloved activity over an unfamiliar one.

    This golden rule of novelty may help explain why some people at the end of their life regret having spent so much time exploring new things, even if they once brought fleeting pleasure. Age, too, might partly explain this feeling, because older people tend to be less open to new experiences. But that’s probably not the whole story. My colleagues who treat children and adolescents have mentioned that, in the face of life-threatening diagnoses, even young people prefer the familiar. They do so not only because the familiar is known and safe, but because it is more meaningful to them. After all, things become familiar to us because we choose them repeatedly—and we do that because they are deeply rewarding.

    Imagine, just for a moment, that your death is near. What might you miss out on if you put your bucket list on hold? Sure, you won’t make it to Bali or Antarctica. But maybe instead you could fit in one last baseball game with your kids, one last swim in the ocean, one last movie with your beloved, one last Long Island sunset. If you prioritize the activities and people you already love, you won’t reach the end of your life wishing you’d made more time for them.

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    Richard A. Friedman

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  • Thanksgiving’s Most Underrated Food

    Thanksgiving’s Most Underrated Food

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    Since the start of 2022, I’ve consumed more than my body weight in sweet potatoes. The average American eats closer to the equivalent of one (1) fry a day, but for the past decade, I’ve had at least half a pound of the roots at almost every dinner. I travel with sweet potatoes more reliably than I travel with my spouse. All I need in order to chow down is a microwave and something to cushion my hands against the heat.

    Tomorrow, Americans will finally put sweet potatoes in the spotlight—and still not appreciate all that they’re worth. Families across the country will smother the roots with sugar and butter beneath a crunchy marshmallow crust. This classic casserole may be the only serving of sweet potatoes some people have all year—which is a travesty in terms of both quantity and (sorry) preparation style. Sweet potatoes deserve so much more than what Thanksgiving serves them. And maybe they’d get it, if they weren’t so misunderstood.

    For starters, sweet potatoes are not potatoes or yams. Each belongs to a distinct family of plants. And although potatoes and yams are technically tubers, a riff on a plant stem, sweet potatoes are a modified root. The common name doesn’t exactly help, which is why many experts want to change it from sweet potato to … sweetpotato. Even in grocery stores, confusion abounds. A small part of Lauren Eserman-Campbell, a geneticist and sweet-potato expert at the Atlanta Botanical Garden, dies every time she spots a can of Bruce’s Yams.

    Mostly, the sweet potatoes in American markets resemble Bruce’s (Not) Yams: orange-fleshed, brown-skinned, sugary, moist. But the plant’s true range is much more diverse. The outside comes in earthy umbers, ruddy reds and purples, and sandy beiges; the interior can be cream, buttercup yellow, cantaloupe, lilac, even a shade of violet that verges on black. Some are rather watery; others are almost as dry and starchy as bread. Not all of them are even perceptibly sweet. And thanks to the plant’s zany genetics—six copies of each of 15 chromosomes—nearly every combo of color, texture, taste, shape, and sugar and water content can spring out of a cross between, say, a dryish, veiny purple and a moist, smooth-skinned orange. Craig Yencho, a sweet-potato breeder and geneticist at North Carolina State University, told me that, given enough time, “I could find a sweet potato that would be enjoyable to just about any consumer.”

    The common misconception that potatoes are fattening and devoid of nutrition (slander!) might make some people assume the same or worse of sweet potatoes. But that couldn’t be further from the truth. Pit their nutritional profile against other staple crops, such as rice, wheat, and corn—all of which command a larger share of the world market—and, in many respects, “sweet potato is on top,” says Samuel Acheampong, a geneticist at the University of Cape Coast, in Ghana. The orange-fleshed varieties, in particular, come chock-full of iron, zinc, and beta-carotene, a precursor to vitamin A; the purples are rich in cancer-fighting anthocyanins. Even sweet-potato leaves are a powerhouse, packed with folate and a surprising amount of protein. Also, they’re delicious stir-fried.

    Sweet potatoes tend to get America’s attention only in November, but they’re hardy, flexible, and ubiquitous enough to be an anytime, anywhere kind of food. They’ve taken root on every continent, save for Antarctica; they’ve been rocketed into space. Acre for acre, sweet potatoes also yield edible crop far more efficiently than many other plants do, “and that is really important in families where they don’t have enough quality food,” says Robert Mwanga, a sweet-potato geneticist based in Uganda, where some locals eat the roots at nearly every meal. In Kenya, sweet potatoes have sustained communities when other crops have failed. Among some populations, the roots have earned an apt moniker: cilera abana, protector of the children.

    But even among scientists, sweet potatoes get, if not a bad rap, at least an underwhelming one. “It’s a tiny community, and there’s not a lot of funding,” Eserman-Campbell told me. “I went to a sweet-potato breeders’ meeting one time, and I just thought there would be more people there.” It doesn’t help that the plants can be a bit of a genetic pain, Mwanga told me. Their many copied chromosomes make breeding tricky, and new sweet-potato varieties can be propagated only by clonal cuttings. Among consumers, the sweet potato has also struggled to shed its reputation as a poor person’s food, turned to in times of famine or war and culturally linked to rural, low-income farmers.

    People in the Western world are catching on—especially now that nutritionists so often tout sweet potatoes as a superfood, says Ana Rita Simões, a taxonomist at Kew Gardens, in London. In the past decade, demand for Yencho’s sweet potatoes has tripled, maybe quintupled; “I have never seen a crop take off like that,” he said.

    Culinarily, though, Americans are still batting in the sweet potato’s minor leagues. The big hitter remains the Thanksgiving casserole—a dish Acheampong likes but remains a bit mystified by. “You guys add a lot of sugar,” he told me, which is amusing, considering that the orange-fleshed varieties are already plenty sweet. Plus, the casserole is (gasp) under the thumb of Big Confection: Its invention was commissioned as part of a ploy to sell more marshmallows. It’s sugar all the way down.

    I am not here to yuck anyone’s yam; I celebrate any dish that features sweet potatoes. More preferable, though, would be casting these wonderful roots in a starring role. In other parts of the world, sweet-potato recipes run the gamut from sugary to savory, from appetizer to main to dessert. They’re pureed, stir-fried, noodle-fied; they’re blended into soups, beverages, and pastries. They’ve even found their way into booze. Imagine how they could dress our Thanksgiving tables: sweet potatoes roasted; sweet potatoes grilled; sweet potatofurkey—I mean, why the heck not.

    Or perhaps there is a more modest proposal to be made: Enjoy the roots all on their own. Yencho, like me, is a purist; he likes his sweet potatoes plain, baked until soft, no condiments necessary. They just don’t need anything else.

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    Katherine J. Wu

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