Why being told “no” makes us want it more 🍫
Content.
There’s a rebellious teenager inside all of us.
And the moment someone tells you you can’t have something… suddenly it’s all you can think about.
This is known as the Forbidden Fruit Effect (and yes, we all know how that turned out for Eve 🍎).
It’s one of the biggest reasons restrictive diets fail. We eventually hit a point where we get the f**k-its and break all the rules - not because we lack willpower, but because restriction always backfires.
I’ll often hear clients say:
“I just can’t keep chocolate in the house, otherwise I’ll eat the whole block.”
And I get it, there’s real fear there. But the first step is gently breaking down the food rule to take away its power.
What we usually discover?
Once permission is given, we don’t actually want the whole block. It doesn’t feel great, and it’s often not aligned with our goals or values anyway.
I remember during COVID I told myself: I’m not going to have chocolate every day, only every second day.
I kid you not, on my “allowed” day I ate chocolate before breakfast (how wild 😂).
As soon as I dropped that random rule, chocolate became… normal.
And I can confirm, it was no longer a pre-breakfast food.
What’s even more interesting is that when clients give themselves permission to eat the foods they’ve forbidden, half the time they realise they don’t even like them that much.
They just wanted them because they were told they shouldn’t.
So I’m curious, where might the forbidden fruit effect be showing up for you right now?
Damn this is good chocolate. When you feel like something a little elevated, loco love is the answer.
Nutrition Tip. Extra Virgin Olive Oil (EVOO).
I could talk about EVOO all day. (Shoutout to The Olive Wellness Institute for also doing this brilliantly).
EVOO is really the only oil I recommend using regularly for both cooking and dressing. It’s rich in antioxidants, vitamin E, and is deeply anti-inflammatory.
Fun fact: EVOO contains a natural compound called oleocanthal, which has anti-inflammatory effects similar to ibuprofen.
Practical tips to get the most out of your EVOO:
Store it away from heat and direct sunlight (I even move mine every time I turn the oven on).
Choose ceramic or dark glass bottles. Not clear glass, to reduce oxidation.
If there’s a batch date (not just an expiry), aim to use it within a year. The fresher it is, the higher the polyphenols, and you can taste it in that delicious peppery bite.
This EVOO is sensational. I use it on salads and genuinely can’t rave about it enough.
Product Recommendation. Elevate Food Co Super Barley.
I discovered this in a Wholegrain Week goodie bag (I know my sister is still laughing at the fact that dietitians have a wholegrain week!) and I’m so glad I did.
I love adding it to my breakfast bowl. It adds great texture and, per serve, meets 33% of your daily fibre needs! It stacks up incredibly well against other grains like oats, and honestly earns the word super in its name.
If you’re working on gut health or just want to make your breakfast more satisfying, this one’s a winner.
Bonus: They offer 15% off for first-time buyers on their website too.
(And yes, the bowl looks dramatic. But once you have your formula, it’s actually quick to make and my gut loves starting the day this way.)
PS. As an aside - I recently doubled my iron stores (ferritin) to 44 in 3 months! I was so chuffed when my GP told me. I can’t tolerate supplements, so this was entirely through food. Red meat twice per week and sardines 1–2 times per week made the biggest difference. A nice reminder that small, consistent changes really do add up.
Quote.
Compete externally and you compare. Compete internally and you improve.
- James Clear
The biggest support you can give is simply sharing this newsletter with someone who would love a balanced, gentle take on nutrition 💛
Feedback? Leave a comment or reply to this email. I’d love to hear from you! 💌
Till next time,
Jess, Your Balanced Dietitian xx
