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Love: This is How Our Body Decides who We Fall in Love With

The body decides who I fall in love with, not the heart. Love is born in the mind. Biology knows which criteria are decisive for falling in love.

This is what happens in our body when we fall in love

What is love? A poet will give a different answer to this question than a biologist. The sober answer from a scientific point of view can take away the romantic illusions of a magical love for many newly in love: Love is a feeling with a biochemical basis and a neurobiological pattern that simplify or even enable the start of a relationship. Above all, love serves a higher mating success. An increased heartbeat, moist skin and hands, cheeks with good blood flow – anyone who has ever been in love knows these symptoms only too well. But what exactly triggers the infatuation signs in our body?

Even if the heart can pound at the sight of the swarm, infatuation does not develop in the heart, but in the brain. There, the lymbic reward system is particularly active during this time, while the prefrontal cortex, which is responsible for rational thinking, is particularly inactive. The body releases a lot of dopamine. Some people in love have higher serotonin levels. Both are happiness hormones that make the world look a lot nicer. Testosterone levels in women go up and men go down. Decisions are now made via different neural pathways than before.

It is not always possible to prove exactly why the individual values ​​are falling or rising. But one thing is clear: something is happening in the body! In their thinking, people in love are even similar to people with OCD. However, this only applies to the first phase. After about a year, the intoxication wears off, and bonding and security hormones such as oxytocin and vasopressin replace dopamine. Researchers speak of the so-called Coolidge effect. However, if the two partners are compatible, the exciting infatuation turns into love.

Who do we fall in love with?

We know countless people, with some we are friends, with others we can imagine more. What actually determines who we fall in love with? The first thought that probably comes to many people’s minds is a mixture of looks, character and interests. In fact, various scientific studies have shown that appearance is the first criterion when choosing a partner, especially for men. But that is not how it remains.

If you ask psychologists, the choice is mainly about similarities. Here, for example, age plays a role, but also a similar level of education and a common social milieu. On average, men are two to three years older than women in relationships. A similar milieu creates opportunities for encounters, many people get to know each other at work and at school. Common interests and similar characteristics evoke sympathy in people. But biology thinks differently: it is precisely differences that attract.

The more different two people’s genes are, the more attractive they find each other. This has one purpose above all: to protect the offspring from diseases. In general, from an evolutionary biological point of view, choosing a partner is about sexual reproduction. The genetic material should be combined in such a way that it results in the best conditions for potential children. This is where a surprising fact comes into play: smell is key. Everyone has an individual scent that we subconsciously perceive. This scent signals to the other person whether it is a potential reproductive partner or not.

Partners are like your own parents – is that true?

A mixture of appearance, character and interests – so it’s not quite that simple after all. But while smell is an essential factor in who we fall in love with, looks play a different role. 80 percent choose partners who look a bit like their parents. Is it true that we fall in love with people who resemble our parents?

There’s something to it. At least that’s what the results of a Hungarian study say. For the study, the researchers measured face sections of several people per family. When comparing the measurements, it became apparent that daughters tend to favor men whose central facial area resembles that of their father. For sons, the lower part of the mother’s face was significant. In total, the faces of 312 people were measured.

The researchers attribute this fact to the socialization process of the children. And in principle, familiar faces are more sympathetic to people than strangers. Couple therapists know that resemblance isn’t just limited to looks. The same often applies to character traits and behavioral characteristics. In addition, the actual influence of this factor also depends on how good or bad the parent-child relationship is.

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Cooking Tips

Who Has to Make Coffee at Work?

For some people, making coffee is on their daily to-do list. Not every company can afford the “luxury” of excellent freshly ground whole bean coffee that can be easily prepared at the touch of a button.

Is making coffee an intern’s job?

Especially for meetings, a sufficient amount of coffee should ensure a high level of productivity and concentration for all participants. Yes, and very important – it must also be tasty. So where does coffee come from in many German companies and who has a license to produce coffee?

If you still remember the time of the intern, then this was clearly part of the daily tasks. The first coffee pot had to be ready at a quarter to eight (or whenever the boss came to work). A fresh carton of milk should have already been opened on the top shelf of the refrigerator, and the sugar bowl, sweetener dispenser and honey should have been filled accordingly. Of course, it has always been important to ensure that there are enough clean cups, saucers and teaspoons available. If you have a particularly important customer visit, you should take a French press and a milk frother and brew a creation that is special in terms of look and taste. Of course, with a thin layer of milk foam. That’s how it is when you’re an intern, sometimes you have to do things that aren’t part of the standard job description. Then fill everything with water. Satisfying different preferences and tastes was like a knowledge test that was given every morning.

However, in many cases there are no interns, so their place is too often taken by interns. After all, the years of apprenticeship are not the years of men. And it’s not too bad to sweeten your co-workers’ stressful day-to-day work by simply making delicious coffee drinks. However, often administrators, secretaries, or personal assistants must ensure that sufficient coffee is available. In some cases, it is not even regulated who is responsible for the supply of coffee.

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Cooking Tips

Wheat Starch: What It’s Good for and Who Shouldn’t Use It

Wheat starch is a natural binding agent that you can use in different ways in the kitchen and around the house. Learn more about Strength’s traits and usage here.

As the name suggests, wheat starch consists exclusively of wheat. For production, the grain is ground and broken down into its individual components. Starch makes up about half of a grain of wheat. Commercial starch, on the other hand, consists mainly of corn starch and only parts of wheat and possibly also potato starch.

Wheat starch in the kitchen

Wheat starch consists of more than 85 percent carbohydrates. Water makes up about twelve percent. Proteins and fat are only present in minimal proportions. Starch contains about 345 calories per 100 grams. Wheat starch contains hardly any vitamins and other micronutrients.

Wheat starch is odorless and tasteless. That’s why you can use the fine, white powder for a variety of sweet and savory dishes. In the kitchen, wheat starch is mainly used as a binding and thickening agent, for example for sauces, soups or puddings. The starch gives cakes and other baked goods their stability. It is important that you heat the starch and not just mix it cold. Only then can it unfold its binding properties.

Note: People who suffer from gluten intolerance (celiac disease) should not eat wheat starch. Finally, it is high in gluten. Those affected can fall back on pure corn starch or potato starch. Locust bean gum or guar gum are also good gluten-free alternatives.

Wheat starch in the home

The binding and stabilizing properties of starch are not only useful in the kitchen. You can also use wheat starch to make glue or porcelain substitutes, for example. Starch is also recommended to fight sweat and fat. You can use them as an ingredient for homemade deodorants and dry shampoos.

You can also use wheat starch mixed with a little water as a natural stain remover. To do this, put the starch-water mixture on the stain, let it dry and then brush it off again with a rough brush.

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Cooking Tips

9 Tips for Everyone Who Likes Grilling

Will the weather be good for the May holidays? .. You know, it doesn’t matter. True connoisseurs of “rest with taste” are ready for anything: they have already ordered the Grill Master uniform, for which the decree is only the owner’s appetite! Are you planning to join too? Then it’s time to get acquainted with useful recommendations and master the subtleties of cooking nutritious and aromatic … Light, juicy and crunchy … Ruddy, bright, striped … In general, absolutely irresistible treats on a home grill!

  1. Remove the meat from the refrigerator 20 minutes before grilling to allow it to warm to room temperature. Frozen meat will not cook evenly.
  2. Do not leave meat at room temperature for more than an hour, otherwise, bacteria will multiply rapidly and the meat will become less fresh. If you need to defrost meat, leave it overnight or all day in the main compartment of the refrigerator.
  3. Do not add salt until the steak is cooked or it will become tough as the salt wicks moisture away.
  4. Do not pierce the meat with a fork or prong. The juices will run away, the meat will become drier and less flavorful. Use a spatula or tongs to push or turn the pieces.
  5. When grilling, do not rush to turn it over – wait until the crust appears on the grill. If you try to lift the meat until it is tender, it may stick to the wire rack.
  6. Indirect heat is best for grilling chicken, i.e. placing the meat in a cooler grill area for a slow, soft, and even heat.
  7. Test for hardness with the simplest tool: your own finger. A poorly done steak feels soft and spongy, a medium steak is lightly served when pressed, and a well done feels firm.
  8. Do not overdo it. It is better to undercook the grill than overcook it. You can always grill the meat if it’s damp.
  9. Let the dish rest. After removing the grill from the wire rack or baking dish, wait at least 5 minutes before slicing. This will allow the juices to soak back into the meat.
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