69. Rejection of certain textures

69. Rejection of certain textures

The texture of fruit and vegetables can sometimes bother the AS. Although fibre is essential to the proper functioning of the intestines, it is surprising that what the AS needs for their health is so difficult to accept. From the earliest age, it is vital never to force an AS to eat; instead, offer a wide variety of flavours and colours without any pressure.

There are three mechanisms to be aware of:

– The recording of experiences in files in the brain,

– The distortion or exaggeration of information through dopamine's salience effect,

– Negative information can emerge from a file at any moment.

For example, the texture and taste of leeks, onions or red kuri squash can surface and spoil an otherwise successful meal. Through the salience effect, fibres can take on disproportionate importance in the AS's mind, which can compromise their meals for years. Allowing the AS to discover new flavours freely, without traumatising pressure, helps develop genuine culinary pleasure over the long term. Furthermore, avoiding red meat is recommended because of the bacteriological risks and the burden it places on sensitive intestines.