Why we’re hard-wired for hope

Why we’re hard-wired for hope
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Why we’re hard-wired for hope
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Updated 02 March 2016

Why we’re hard-wired for hope

Why we’re hard-wired for hope

We have a tendency to be optimistic but most of us are not aware about it. Yes, indeed, whether we are eight or eighty, we wear rose-tinted glasses. This is known as the optimism bias which Tali Sharot describes in her book ‘The Optimism Bias: A Tour of the Irrationally Positive Brain’ as “an inclination to overestimate the likelihood of encountering positive events in the future and to underestimate the likelihood of experiencing negative events.”
As we grow older, we should be wiser and be able to distinguish between the harsh reality and the world full of hope that we believe is real. The author, one of the most innovative neuroscientists at work today, provides some fascinating insight into her research on optimism, memory and emotion. Tali Sharot argues that optimism might be so essential to our survival that it is hardwired in our brain where it creates our hopes and dreams.
Optimism can even transform predictions into reality. When the Lakers won the NBA championship after defeating the Boston Celtics in 1987, everyone wanted to know if the Lakers would be able to win the championship a second time since no team had managed a repeat since the Boston Celtics won twice in a row in 1969. The Lakers was a great team with renowned players like Magic Johnson, and Kareem Abdul-Jabbar but it was their head coach, Pat Riley who created a buzz by telling a reporter that he guaranteed his team would win the NBA championship again next year.
Predicting your team will win does not necessarily make it so. However, a prediction has an influence on the event it predicts because people’s behavior is determined by their subjective perception of reality. Riley’s statement was false at the time it was made because no event is predetermined. No one can know what the future will hold. Nevertheless by pointing to a new behavior, that is rigorous training and lack of compromise, the claim resulted in a repeat championship.”Therefore, believing in a positive outcome will enhance the probability that the desired outcome will be realized” explains Sharot.
But what happens when positive expectations do not lead to positive outcomes and cause disappointment? Is it not better to hold lower expectations in order to protect ourselves from frustration? The truth is that low expectations do not diminish the pain of failure and often lead to worse results.
Researchers have found that people who react to illness with passive acceptance of their own impending death die prematurely. On the other hand, optimists exercise more, are more likely to reduce their body-fat level, take more vitamins and eat low fat diets. The result is that optimists live longer and pessimists die younger. Optimists also experience faster recovery after coronary bypass surgery than pessimists and are less likely to be rehospitalized. Underestimating the probability of future adverse events reduces our level of stress and anxiety which is beneficial to our health.
“By definition, optimists are people who hold positive expectations of the future. They expect to do well in life, have good relationships, and be productive, healthy, and happy.
Because optimists expect to do better and be healthier, they have fewer subjective reasons for worry and despair. The result? They are less anxious and adjust better to stress factors…”
A survey conducted by the British research company Ipsos MORI revealed that people believe the following five factors are most likely to enhance our happiness; in order of importance, they are: more time with the family, earning more money, better health, more time with friends, and more traveling.
The factor that is most debated is the relationship between happiness and wealth. Are we happier when we have more money? Many studies point out that people who earn more feel more anger and anxiety so why do we still want to earn more money when earning more does not make us happy?
“We may desire to own a new home, have a fancier car, go on vacation more often, eat at high-end restaurants, and buy expensive suits. However, once we have all of this, within months we acclimate and the extra cash no longer contributes significantly to our level of happiness” says Tali Sharot.
Furthermore a higher salary results in longer working hours and greater responsibilities. While this shows that there is not a clear relationship between wealth and well-being, people strongly believe that such a relationship does exist and that when you earn more money, you are in a better mood.
“The optimism bias is a crucial ingredient for keeping us happy. When people perceive the future accurately, when they are well aware that none of the things people assume will make them happy is likely to have any lasting significance on their wellbeing, when they take off their rose-tinted glasses and see things more clearly, they become depressed, clinically depressed”
Another case of optimism bias concerns our decisions. Why is it that we value things even more after we have selected them? We can spend hours debating which pair of shoes we should buy but once we have made a decision we are genuinely convinced that our choice is the best.
Modern society presents us with more choices than ever. If we start wondering whether we made the right choice, we would feel anxious, confused, regretful and sad.
Winston Churchill said to the gathering at the Lord Mayor of London’s banquet in 1954: “For myself I am an optimist, it does not seem to be much use being anything else” in other words, Churchill believed that a pessimist will see the difficulty in every opportunity and thus will be unlikely even to try, while an optimist will see the opportunity in every difficulty.
Optimism “prevents us from viewing our options in life as somewhat limited. As a result, stress and anxiety are reduced, physical and mental health is improved, and the motivation to act and be productive is enhanced. In order to progress, we need to be able to imagine alternative, not just any old realities but better realities and we need to believe them to be possible”.
This book is easy to read and most of all it makes you feel good. Tali Sharot takes an in-depth look at how our brain generates hopes and what happens when it fails. We are told once and for all that optimism plays a crucial role in our life.

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In conversation with Kuwaiti chef Ahmad Al-Bader

In conversation with Kuwaiti chef Ahmad Al-Bader
Portrait of Kuwaiti chef Ahmed Al-Bader. Supplied
Updated 30 July 2021

In conversation with Kuwaiti chef Ahmad Al-Bader

In conversation with Kuwaiti chef Ahmad Al-Bader
  • The Kuwaiti chef and entrepreneur on cheese-melt goodness, the brilliance of butter, and taking inspiration from his dad

LONDON: On a fine London afternoon, Kuwaiti chef Ahmad Al-Bader sits in Chestnut Bakery. It is one of four successful food ventures he’s co-founded and currently co-manages — the other three being the beef canteen Habra, and Lunch Room — a “social-dining venue” — both in Kuwait, as well as GunBun in Riyadh.

Al-Bader has made a name for himself in the regional and international culinary scenes thanks largely to the consistent quality of his food, which is partly down to his systematic approach to cooking and baking. 

Al-Bader has made a name for himself in the regional and international culinary scenes. Supplied

“This is the core of success,” he says. “Things have to be written down. For the past 10 years I’ve been writing my recipes, not cooking them. When you reach this point, you have to be very experienced and to know exactly what is right. Recipes are written based on the palette — the acidity, sourness, bitterness, and sweetness; that’s how I create the balance.”

Q: What’s one ingredient that can instantly improve any dish? 

A: Butter. It’s has a fatty flavour. It’s soothing and it hits the palette. Sometimes you can have a loaf of white bread and still feel empty. But on other days you can have two or three spoons of peanut butter and some honey and feel happy.

What’s your favorite cuisine?

I love Chinese food, and Indian. Anything that (Wagamama founder) Alan Yau does always inspires me. He’s one of the ‘guru’ concept developers I’ve met. I respect how he thinks and works and I’ve learned a lot from him. The same applies to Yotam Ottolenghi and Sami Tamimi (co-owners of six delis and restaurants in London). I have the greatest respect for them. 


What’s the most common issue you find when you eat in other restaurants?

Dining out is never for competitive purposes. Knowledge is always my objective — I want to learn how to do something. But not to compete. My objective is always to build something with value. 

What’s your go-to dish if you have to cook something quickly? And why?

A cheese melt sandwich. Good cheese and good bread. It’s soothing. And you can play with it — you can put pickles, mustard, or roast beef or chicken. And use a good 60 grams of butter; that will give you a solid foundation.

What’s the most annoying thing customers do?

Customers are never annoying. As long as they’re not insulting one of the waiters or insulting us, I’ll respect whatever they have to say. I’m here to serve them. 

What’s your biggest challenge as a restaurateur?

Food handling, especially critical items like protein and fish that need to be transported. I don’t risk having a lot of them in my concept because of the heat and handling. Freshness is very important in these protein concepts. That’s why I simplify things through process cooking or curing, et cetera. That’s what I do to avoid any bacterial growth. 


What’s your favorite dish to cook? 

Grilling and barbecuing reminds me so much of my dad. Prepping instant salsas is also one of many things I learned from him. He’s probably been making chimichurri for 30 years but in his own way, with a lot of coriander and garlic. He’s always been a host. Hosting is very important to me. 

I also love slow cooking. I love cooking tongue — beef or lamb — and this I also got from my dad. I remember he used to slice it and eat it with mustard. And I always loved that. 


Here, Al-Bader offers some cooking tips and a recipe for a tasty beetroot dish (although it requires a sous-vide machine).

Ahmad Al-Bader’s pickled beetroot recipe 



100g boiled beetroot; 100g apple vinegar; 100g white vinegar; 30g honey; 3g roasted coriander seeds; 5g thyme; 3g roasted yellow mustard seeds; 3g whole black pepper; 3g fresh dill; 3g salt; 10g jaggery



1. Set sous-vide machine to 80 C.

2. Mix all ingredients in a bowl, adding the beetroot last.

3. Transfer to a vacuum-sealed bag.

4. Cook in the sous-vide machine for 10 minutes at 82 C.

5. Remove and transfer into a bowl of ice.

6. Transfer to a clean container, cover, and store in refrigerator at 1 C to 4 C until serving. It can be stored for up to three days.

What We Are Eating Today: Loqmatain

What We Are Eating Today: Loqmatain
Updated 30 July 2021

What We Are Eating Today: Loqmatain

What We Are Eating Today: Loqmatain

If you want wholesome, nutrient-dense snack choices, try Loqmatain date bars — a Saudi brand that offers healthy tasty snacks made of different types.

Loqmatain is an Arabic expression that translates as eating a small portion of food or snack, which reflects on the concept of the brand, as it offers on-the-go date bars and dip snacks that you can take to work to have with your morning coffee, or on a road trip. They are also suitable for children as Loqmatain’s products are rich in fiber and naturally sweetened.

The bars on offer are an updated version of those popular in the 80s and 90s, filled with biscuits and wrapped with date paste.

Each product is accompanied by different toppings and optional dips, including tahini, pistachio, and chocolate. The local brand deals almost exclusively with local farmers, to ensure good quality.

You can find them in supermarkets and coffee shops in many cities in Saudi Arabia. For more information visit their website: Loqmatain.com or Instagram account @loqmatain

Beauty mogul Huda Kattan backs new female wellness brand

Beauty mogul Huda Kattan backs new female wellness brand
Ketish, launched by former Huda Beauty product developer Eman Abbass, is the first brand to be launched by HB Angels. Supplied
Updated 27 July 2021

Beauty mogul Huda Kattan backs new female wellness brand

Beauty mogul Huda Kattan backs new female wellness brand

DUBAI: Iraqi-US beauty mogul Huda Kattan has announced Ketish as the first brand to be launched by Huda Beauty Angels — which falls under HB Investments, Kattan’s venture capital firm. Ketish, a feminine care label, is being spearheaded by Eman Abbass, a former Huda Beauty product developer.

“I’m really excited on a deep level about Huda Beauty Angels and being able to reveal to you guys very soon the first project we are investing in with an amazing founder who has such an amazing mission and purpose and we know they’re going to change the world,” she said in a video shared with her 49 million Instagram followers.


A post shared by HUDA KATTAN (@hudabeauty)

“When we first started our brand, nobody wanted to invest in us. Nobody wanted to really believe in our cause and what we were doing,” she added, revealing what prompted her to start the $10 million female entrepreneur seeding initiative, HB Angels.

Specializing in female wellness, Ketish aims to launch its first product in August 2021, although Abbass has been tight-lipped on the sort of products that will be offered, telling The Industry Fashion website that the brand will focus on “targeted body care products.”

The new brand was inspired by Abbass’s own health experience. When she was 21-years-old, she was diagnosed with cervical cancer during her first-ever gynecologist appointment. Coming from a conservative background, Abbass felt ashamed to talk to her American-Egyptian family about her health during the diagnosis and treatment process.

Huda and Mona Kattan pictured with Eman Abbass (M). Supplied

Following a nine-year healing journey that she had to go through alone, Abbass was inspired to launch the luxurious female wellness brand that aims to reform feminine care products in the Middle East and is named after a female ancient Egyptian deity.

“A lot of those brands and products that we find now are in the pharmacy and the pharmacy is traditionally a place that you go when you are sick or something is wrong,” she told The Industry Fashion website. “We want to take feminine wellness and care out of the pharmacy and put it in the places that women shop… when I’m having a bad day I go to Sephora or I hop on to Cult Beauty. It’s those spaces that we want to be playing in to really elevate that experience and give women products that they can incorporate into their overall beauty and self-care routines.”

“Ketish is a movement,” Kattan said in a press release. “It’s about taking power back and being fully comfortable with yourself. When people start to become part of this community, they’re going to feel liberated. I realized very quickly that this was a topic that so many people had so many issues with. The more I started talking to Emaan, the more I was convinced that she could change the category.”

What We Are Buying Today: Club Cake

Updated 24 July 2021

What We Are Buying Today: Club Cake

  • Fillings include dulce de leche, and raspberry compote, and all the cakes are decorated using buttercream piping

Club Cake is a Saudi brand offering creative mini vintage cakes decorated to suit a variety of occasions.
Products come in sizes ranging through four, six, eight, and 10 inches and can incorporate special messages for birthdays and other celebrations.
Customers can choose different buttercream frosting color combinations, and add decorative items such as cherries, strawberries, or chocolate in special molds and sprinkles.
Fillings include dulce de leche, and raspberry compote, and all the cakes are decorated using buttercream piping.
For more information visit @clubcakesa on Instagram.


Philippines launches program to promote Mindanao’s halal cuisine

A hearty halal dish being served in Tambilawan Kamayan Restaurant in General Santos City. (Supplied)
A hearty halal dish being served in Tambilawan Kamayan Restaurant in General Santos City. (Supplied)
Updated 23 July 2021

Philippines launches program to promote Mindanao’s halal cuisine

A hearty halal dish being served in Tambilawan Kamayan Restaurant in General Santos City. (Supplied)
  • “Globally, the halal industry is about $2.3 trillion”

MANILA: The Philippines has launched its Halal culinary tourism program, which aims to attract more tourists to Mindanao and experience the region’s unique culinary heritage.
The program was introduced by the Department of Tourism (DoT) on Tuesday, coinciding with the celebration of the Muslim festival of Eid Al-Adha, through a video series that can be viewed by the public on the DoT’s social media platforms.
The campaign is designed to promote not only Mindanao’s cuisine but also its people and culture, and consequently tourism destinations in the southern part of the country. As such, it is expected to help spur economic development in the region.

Sinina kambing, a Maguindanaoan delicacy, is stewed goat meat cooked using local spices.

“Food is an important part of a tourism experience. It gives us a glimpse of a place’s culture and heritage. Through the development of Halal culinary tourism, we are encouraging the discovery and familiarity with the traditions of our Muslim brothers and sisters,” said Tourism Secretary Bernadette Romulo-Puyat.
“Halal is not exclusive to Muslims. It is for everybody. This is what we want to introduce through this project,” she added, expressing optimism that it will attract both Muslims and non-Muslims.


‘We are encouraging familiarity with the traditions of our Muslim brothers and sisters,’ says tourism secretary.

The project also aims to document Mindanao’s culinary practices, create experiences and attractions by local government units and private enterprises for tourists, and promote the region’s halal tourism industry through culinary and heritage mapping.
The DoT’s video series showcases halal-certified and Muslim-friendly establishments across Mindanao island.

Bay Tal Mal restaurant’s tiyulah itum, a stew dish with braised beef or goat, originating from the Tausug tribe.

May Salvana-Unchuan, a director at the DoT, said “the aspects of halal cuisine, the halal way of doing things, and Muslim-friendly tourism were unknown before” but are “becoming a popular concept.”
Jamal Munib, commissioner at the National Commission on Muslim Filipinos, said “Muslims are not the only ones who advocate halal food” because non-Muslims “can see how clean halal cuisine is.” He added: “Globally, the halal industry is about $2.3 trillion.”
Gurlie Fronoza, a tourism officer in Cotabato City, said halal culinary products are healthy because they are basically organic.
“If you’re looking for more adventure in your food than the usual menu that’s being given to us in establishments, you have to try halal,” Fronoza added.
The Tourism Promotions Board, an agency of the DoT, has said it will ramp up its support for the establishment of a complete halal ecosystem through initiatives that will further develop and promote Muslim-friendly tourist attractions and services in the country.