Some patients can state exactly what they cannot eat—but not always why. “I just can’t do it” is a sentence frequently heard in ARFID therapy. And this is exactly where the true understanding of the disorder begins. Because ARFID is not about a lack of will, but about deeply anchored sensory and cognitive barriers that make eating physically impossible.
Sensory Hypersensitivity: More than Just Taste
For many sufferers, specific properties of food trigger massive internal resistance:
Color
Consistency
Smell
Temperature
Method of preparation
A classic practical example is the young adult who fundamentally rejects green foods. Not just because they might taste bitter—but because the color “green” is linked to entire internal images and beliefs: “Only rabbits or animals eat green food. It comes from the dirt. It’s not for humans.”
This shows very clearly: the food itself is not the actual problem—it is the disordered beliefs that have developed within the framework of ARFID. These thoughts are non-negotiable for the sufferer. They feel unshakeable, as if carved in stone. In such moments, a “just try it” is as unhelpful as asking someone with a fear of heights to simply jump over a ledge.
Disordered Thoughts and the Body: A Psychosomatic Vicious Cycle
Another central aspect of ARFID is the fear of physical reactions:
Gagging reflex
Nausea
Vomiting
A feeling of tightness in the throat
It is important to understand: The body does not necessarily react to the food itself, but to the belief about it. If the psyche is deeply convinced that something is dangerous, disgusting, or inedible, the body tries to protect itself. This can result in real physical symptoms—purely psychosomatic, but absolutely real for the sufferer.
This creates a vicious cycle: Anxious thought → physical reaction → confirmation of the fear → further avoidance. With every repetition, the system becomes more stable—and the selection of foods often becomes even smaller.
Avoidance in Everyday Life: When Food Dictates Life
These mechanisms are not confined to the plate. They influence all of daily life. Many sufferers report that they:
Only book vacations if they are certain “their” foods are available.
Choose hotels beforehand based on the availability of fries, toast, or specific snacks.
Avoid invitations because eating there means stress instead of pleasure.
Cancel trips, celebrations, or spontaneous activities.
Eating thus becomes a potential threat rather than a moment of enjoyment—severely restricting the quality of life.
Differentiation from Other Eating Disorders—Without Downplaying
Unlike Anorexia or Bulimia, eating in ARFID is not a means of control or emotional compensation. However, this does not mean that other eating disorders are any less burdensome—on the contrary: all eating disorders are highly restrictive and painful.
The difference lies in the mechanism:
In ARFID, the act of eating itself is the trigger for anxiety, disgust, and overload.
The distress arises exclusively in direct relation to food.
Why This Understanding is Crucial for Therapy
These very “disordered thoughts” and beliefs are at the center of effective ARFID therapy. It is not enough to “introduce” new foods if the internal blockages remain unchanged.
Therapeutically, this means:
Making automatic thoughts visible.
Gently questioning the disordered beliefs.
Enabling new, corrective experiences.
Leading the body out of a state of alarm.
Only when thoughts, the body, and experience are brought back into harmony can eating behavior change sustainably.