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Now Moment: Balance Your Brain’s Negativity Bias with Food

watermeloncrpdFind some food today with which to truly engage in mindful eating.

Please don’t let this pass you by, make it your
intention.

Eat slightly slower than normal and give yourself the chance to really taste the food.

Consider all the people and natural elements like wind, dirt, rain and sunshine that went into creating this food that is now being used as nourishment (and maybe joy).

Research has shown that our brains have a natural negativity bias, more prone to attend to what’s difficult. Take this moment to create some balance and prime your mind toward the goodness in your life.

Make this a practice and watch the ripple effects unfold.

Warmly,
Elisha Goldstein, PhD

Source: The Now Effect: How a Mindful Moment Can Change the Rest of Your Life (Launches in paperback today!).

Eating watermelon photo available from Shutterstock

Now Moment: Balance Your Brain’s Negativity Bias with Food


Elisha Goldstein, Ph.D.

Elisha Goldstein, Ph.D. is creator of the six month online program A Course in Mindful Living, author of the book Uncovering Happiness: Overcoming Depression with Mindfulness and Self-Compassion, The Now Effect, co-author of A Mindfulness-Based Stress Reduction Workbook, Foreword by Jon Kabat-Zinn, author of Mindfulness Meditations for the Anxious Traveler: Quick Exercises to Calm Your Mind, the premier eCourse Basics of Mindfulness Meditation: A 28 Day Program, the Mindful Solutions audio series, and the Mindfulness at Work™ program currently being adopted in multiple multinational corporations. Join The Now Effect Community for free Daily Now Moments and a Weekly Newsletter. Dr. Goldstein is a clinical psychologist in private practice in West Los Angeles.


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APA Reference
Goldstein, E. (2013). Now Moment: Balance Your Brain’s Negativity Bias with Food. Psych Central. Retrieved on June 3, 2020, from https://blogs.psychcentral.com/mindfulness/2013/04/now-moment-balance-your-brains-negativity-bias-with-food/

 

Last updated: 10 Apr 2013
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