It is said that there are 5 flavors in the cooking and each dish must feel each of them: salty, sweet, bitter, sour and umami.
It seems that the same rule must be practiced in our closest social group. According to experts, the key to having a healthy social life is to try friends who leave all kinds of tastes.
Sweet: Obviously, having someone nearby who's kind to you, helping and kind goes beyond that friend who just says good words. Studies have concluded that in adults, friendships with well-meaning and pleasant people make us even more reliable.
Salty: Do we really need people who always have the sharp answer ready? Turns out, yes, we need friends we're never in a mind with.
These are the friends who bring us a healthy skepticism to understand the motives and actions of others. It is also those who help us and push us more towards our interests. Sometimes people have malicious purposes and pretend, but that's exactly what salty friends are for: to tell them the truths in their eyes.
Sour friend: He's the friend who's not friendly at all and focuses only on negative things. It happens to us all not to be in the mood, but he's more often than others. However, he understands more than anyone else the changes in mood and has frightening empathy. With a "sour" friend, you can be 100% you when you're in your worst days. Then he'll help you move forward.
Bitter friend: The friend who's the salt of your kitchen is the man who makes you feel a little envious or bitter every now and then. In fact, according to psychologists, this kind of envy can be motivating to move forward. So being with people who bring this side to you or don't make you feel at your best can help you achieve more.
Umami: That mix tasted to always tamp the sky. In the social context, the umami friend is the one who always keeps you on your feet on the ground. It's usually those best friends you've seen everything from. You've shared experiences from the most diverse and moments of all kinds. It's that taste you can't do without even if you have all the kinds of tastes we mentioned above.
Burimi: Psychology Today
