Meet Mickey, a 35-year-old with a robust physique and tattoos up his arms. Despite his tough appearance, there is one thing that even Mickey is afraid of – fruit salad. Meanwhile, Elise, 27, admits to having a limited diet of white bread and potatoes for the past 24 years. Elliot, in his twenties, hasn’t eaten hot food since he was a toddler. And Ian, 69, has only consumed soup for eight years due to his fear of hard foods. These are just a few examples of the 5,000 individuals who have sought help from Dr Felix Economakis, a renowned expert in food phobias.
Since his appearance on the BBC’s Freaky Eaters in 2009, Felix has received countless pleas from people both in the UK and abroad, seeking assistance with their unhealthy relationship with food. One notable episode involved a young man addicted to Yorkshire puddings, highlighting Felix’s expertise in addressing unique eating issues.
In addition to running his private clinic, The Heath Therapies, for the past 20 years, Felix utilizes speech therapy and hypnosis to transform people’s lives. I had the privilege of meeting this self-proclaimed “most prolific and experienced therapist for selective eating in the world.”
Personally, I have no trouble maintaining a diverse and nutritious diet filled with fresh fruits, vegetables, grains, proteins, and fats. However, I have an unusual aversion to red foods. Tomatoes, cherries, beets, and berries have been off-limits for me for the past 24 years. This may sound absurd, but it is my reality. Even red fruit pastilles are a no-go. It can be exhausting to live this way, but it has become a part of who I am.
To understand my condition better, it’s essential to delve into my past. When I was just three years old, I had a traumatic encounter with a rocking horse. Someone pulled the head down, causing the spring to coil and release, resulting in the horse violently striking my face. The injuries sustained were severe, and I ended up losing many teeth. The dentist even warned that my adult teeth might never emerge and, if they did, they could be damaged beyond repair.
Thankfully, the dentist’s prognosis was incorrect. However, what no one anticipated was that this incident would leave me scarred in a different way. It triggered an aversion to red foods. Almost instantly after the accident, I stopped consuming anything red. Now, over two decades later, I am still unable to do so.
Felix’s clinic is situated in Hampstead, a prestigious area in North London, where celebrities like Harry Styles, Ricky Gervais, and Helena Bonham Carter reside. Upon settling into the reclining chair, draped in a vibrant purple throw, the first thing Felix assures me is that I am not simply a fussy eater but someone suffering from Avoidant/Restrictive Food Intake Disorder (AFRID). This disorder was recognized in 2013 and is documented in the American Psychiatric Association’s Diagnostic And Statistical Manual Of Mental Disorders.
Personally, I find this diagnosis more preferable to the dismissive label of being “fussy.” Fussy eating is merely superficial, like Van Halen’s request for a bowl of M&Ms with all the brown ones removed. But my inability to consume red foods is rooted in a traumatic experience from my childhood.
According to Felix, food phobias stem from deep-rooted perceptions of danger. To help me overcome my aversion to red foods, he plans to alter my perceptions and associated emotions. It’s starting to make sense.
Felix extends his palm, asking me to visualize it as the part of my brain that prevents me from eating red foods. Curiously, I stare at his hand, unsure of what to expect. But once I begin, my words flow freely.
I express my anger, wanting to shout and scream at that part of my brain, reminding it of the life it has ruined. The missed opportunities to dine at restaurants, the dinner invitations I was too afraid to accept. The embarrassment and shame that have plagued me for years.
However, Felix explains that this exercise isn’t about berating myself but rather forgiving myself. It’s about recognizing that my subconscious mind is only trying to protect me from what it perceives as dangerous. Today is about learning to let go.
Felix measures success by the willingness of his clients to try foods they previously couldn’t stomach. As I sit in front of an array of strawberries, tomatoes, watermelon, raspberries, and spaghetti bolognese, he reminds me of his impressive 90% success rate. The pressure is on, but I feel determined.
In my mind’s eye, I gaze at my three-year-old self and offer reassurance. I explain that blood, in and of itself, is not dangerous, and there is no need to be afraid anymore.
Felix honesty states that hypnosis does not work for everyone. Nevertheless, he proceeds to dim the lights and keep his gaze steady on mine as he speaks uninterrupted for 15 minutes. His voice is soothing and comforting, explaining the goal to reframe my perception of red foods and break free from the associated fear.
To my surprise, the session concludes, and I find myself willing to try the foods in front of me. I may not have wanted to eat them initially, but I am no longer scared.
Cheers to a newfound and healthier relationship with red foods.
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