Activating Elhashemy´s Stomach Satiety Spot: Is Solidity of Almonds the Reason Behind it?
Prof. Dr. Mohamed Elhashemy
July 02, 2010
Through a series of experiments, three professors: Joshua Ackerman, of MIT Sloan; and, John Bargh, of Yale University; and Christopher Nocera, of Harvard University, tested how hard object touch can unconsciously influence judgments and decisions.
The researchers concluded that feeling the weight, hardness, and texture of things in our environment may subconsciously influence our attitudes and behavior.
The researchers found that sitting on hard, cushion-less chairs made people tougher price negotiators and less willing to compromise than people sitting on more comfortable chairs.
They deduced that the rigidity of the chair appears to have influenced people to take a "hard line" in negotiations. A possible explanation made by Prof. Ackerman, is that sensory experiences in early life influence the development of our conceptual knowledge. This conceptual knowledge, in turn, can subsequently be applied to the new experiences.
Thus, touching objects may simultaneously cue the processing of physical sensation and touch-related conceptual processing. This means that our sense of touch may strongly influence our thoughts.
In June, 2008; I announced my theory of the existence of a sensory area at the gastric fundus which I named: Elhashemy´s Stomach Satiety Spot "ESSS". This spot is richly supplied with afferent vagal nerve fibers. My theory postulated that solid food (such as nuts and almonds) when comes in touch with ESSS, it sends impulses through the vagal nerve fibers to the satiety center of hypothalamus. This leads to increase in the sensation of satiety, hence controlling the food-volume intake. I found that when my obese patients repetitively ate such solid foods, they developed solidity in controlling food volumes.
I concluded that as solid food goes upwards to gastric fundus it presses by its hard texture on the vagal nerve at the ESSS consequently stimulating the satiety center at the hypothalamus. This goes hand in hand with the research of Prof. Ackerman and his colleagues.
In light of the conclusion of professors: Joshua Ackerman, and colleagues, we can attribute the satiety feeling following repeated intake of few pieces of almonds to the physical effect of almond hardness. This means that almond-induced satiety is due to its hard physical texture and not – as widely believed by many diet authors – due to its fiber filling effect, nor due to its omega-3 content. In the latter two conditions large amount of almonds are needed to be effective as a satiating factor. In contrast, ESSS activation technique boosts the satiety sensation with minimal amount of almonds. In this technique the main meal is preceded by eating a total of 12 pieces of almonds in four sets (each including 3 pieces of almonds) with an interval of half an hour between each set. This technique helped hundreds of my obese patients to achieve significant weight loss as a result of their increased ability to control food intake in their main meal.
The researchers concluded that feeling the weight, hardness, and texture of things in our environment may subconsciously influence our attitudes and behavior.
The researchers found that sitting on hard, cushion-less chairs made people tougher price negotiators and less willing to compromise than people sitting on more comfortable chairs.
They deduced that the rigidity of the chair appears to have influenced people to take a "hard line" in negotiations. A possible explanation made by Prof. Ackerman, is that sensory experiences in early life influence the development of our conceptual knowledge. This conceptual knowledge, in turn, can subsequently be applied to the new experiences.
Thus, touching objects may simultaneously cue the processing of physical sensation and touch-related conceptual processing. This means that our sense of touch may strongly influence our thoughts.
In June, 2008; I announced my theory of the existence of a sensory area at the gastric fundus which I named: Elhashemy´s Stomach Satiety Spot "ESSS". This spot is richly supplied with afferent vagal nerve fibers. My theory postulated that solid food (such as nuts and almonds) when comes in touch with ESSS, it sends impulses through the vagal nerve fibers to the satiety center of hypothalamus. This leads to increase in the sensation of satiety, hence controlling the food-volume intake. I found that when my obese patients repetitively ate such solid foods, they developed solidity in controlling food volumes.
I concluded that as solid food goes upwards to gastric fundus it presses by its hard texture on the vagal nerve at the ESSS consequently stimulating the satiety center at the hypothalamus. This goes hand in hand with the research of Prof. Ackerman and his colleagues.
In light of the conclusion of professors: Joshua Ackerman, and colleagues, we can attribute the satiety feeling following repeated intake of few pieces of almonds to the physical effect of almond hardness. This means that almond-induced satiety is due to its hard physical texture and not – as widely believed by many diet authors – due to its fiber filling effect, nor due to its omega-3 content. In the latter two conditions large amount of almonds are needed to be effective as a satiating factor. In contrast, ESSS activation technique boosts the satiety sensation with minimal amount of almonds. In this technique the main meal is preceded by eating a total of 12 pieces of almonds in four sets (each including 3 pieces of almonds) with an interval of half an hour between each set. This technique helped hundreds of my obese patients to achieve significant weight loss as a result of their increased ability to control food intake in their main meal.
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