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Fear at the Root: Unraveling the Emotional Drivers of Hatred and Envy

In the rich tapestry of human emotions, fear often emerges as the most primal, driving many of our reactions, choices, and feelings. Two particularly potent emotions that are intertwined with fear are hatred and envy. Both are, in essence, manifestations of underlying fears. Delving deeper into these emotions and understanding their roots can offer valuable insights into human behavior and how to navigate challenging emotional landscapes.

Hatred: The Fear of the Unknown

Hatred is often born out of fear. Paulo Coelho, the renowned author of The Alchemist, once remarked, “Hatred is a way of shutting our eyes to the lessons that the universe has to offer.” This powerful statement underscores how hatred can be a defense mechanism against what we don’t understand or what threatens our sense of self.

Example: Consider the widespread xenophobia observed in many societies. Often, this hatred towards foreigners or unfamiliar cultures is rooted in the fear of the unknown or the fear of losing one’s identity. By disliking or even despising what is different, individuals shield themselves from confronting the discomfort associated with change or the unfamiliar.

Envy: The Fear of Inadequacy

On the other hand, envy arises from feelings of inadequacy or a sense of lacking in comparison to others. Renowned psychologist Alfred Adler posited that feelings of inferiority drive many of our behaviors, and envy is a prime example of this. When we envy someone, we’re essentially acknowledging our fears of not measuring up or missing out.

Example: Imagine a person who envies their colleague’s promotion. Deep down, this envy might stem from their fear of not being competent enough, or the fear of never achieving their own goals. Their colleague’s success becomes a mirror, reflecting their own insecurities.

“Drop the FEAR and focus on the FAITH” by Di Tran

Upcoming author Di Tran, in their soon-to-be-released book, “Drop the FEAR and focus on the FAITH,” beautifully captures the essence of transcending these fear-driven emotions. Tran suggests that the answer to fear is love. By approaching life with love and faith, we can counteract the negative pull of emotions like hatred and envy.

Di Tran emphasizes the importance of a shift in mindset. It’s not merely about recognizing these fears but actively practicing a faith-driven approach to challenges. The goal isn’t to suppress or deny these emotions but to transform them through understanding and love.

Example: Instead of harboring resentment towards someone we envy, recognizing the fear underneath allows us to address our feelings of inadequacy directly. By focusing on faith and love for oneself, one can find solace and motivation to pursue one’s own goals without being tethered by comparison.

The Path to Mastery: Practice and Persistence

Mastering this shift is no small feat. Like any skill or mindset, it requires dedication, consistent effort, and introspection. As the saying goes, “Rome wasn’t built in a day.” Achieving a state of happiness and peace is an ongoing journey. By acknowledging and confronting our fears, we make incremental progress towards inner serenity. Di Tran eloquently reminds readers that the road might be rocky, but with commitment and faith, the rewards are profound.


Both hatred and envy, powerful and often destructive emotions, find their roots in fear. By understanding this, individuals can begin the journey of transformation. As Di Tran eloquently puts it, it’s about dropping the fear and honing in on faith. Through diligent practice and unwavering belief in oneself, we inch closer to the ultimate human goal: peace.

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Why Di Tran’s Taste Shifted from Cognac to High-Proof Bourbons: A Scientific Exploration

Di Tran, the acclaimed author of “Drop the ME and focus on the others” and other notable books, had an unexpected encounter with bourbon that forever changed his palate. For someone who spent over 28 years in Louisville, KY—a city that breathes bourbon—it might seem peculiar that Tran avoided the drink for so long. Yet, when he finally did taste bourbon, it was not just any bourbon, but T. George Stagg that won him over. Why did Di Tran switch from Cognac, a common drink among Asians, to barrel-proof bourbons? Let’s dive deep into the scientific nuances behind this transformation.

Cognac vs. Bourbon: Understanding the Basics

To appreciate the change in Di Tran’s preference, it’s vital to understand the fundamental differences between Cognac and bourbon:

  1. Origin & Raw Materials: Cognac is a variety of brandy made in the Cognac region of France, distilled from white wine made of Ugni Blanc grapes. Bourbon, on the other hand, originates from the U.S., and its primary ingredient is corn, with at least 51% of its grain mixture being corn.
  2. Aging Process: Cognac matures in French oak barrels, whereas bourbon often ages in new charred oak barrels, imparting distinct flavor profiles to each spirit.
  3. Taste & Flavor: Cognac usually presents flavors of fruits, nuts, and sometimes floral notes, given its grape origin. Bourbon boasts a more comprehensive range of flavors, from caramel, vanilla, and oak to more intense flavors like spice, leather, and tobacco, often due to the charring of barrels.

The Science Behind the Shift in Preference

  1. Complex Flavor Profile: High-proof bourbons like Weller Antique, Old Forester Single Barrel, and 1792 Full Proof have an intense flavor because of the higher concentration of alcohols and congeners—compounds that give flavor. These bourbons provide a robust and multi-layered tasting experience. It is possible that after years of drinking Cognac, Tran’s palate was seeking complexity, and barrel-proof bourbon provided that depth.
  2. Mouthfeel: The high alcohol content in barrel-proof bourbons leads to an intensified ‘burn’ or ‘tingling’ sensation on the palate, often associated with a richer, more full-bodied experience. This might be appealing to someone looking for a spirit with character and assertiveness.
  3. Chemical Compounds: The various compounds in bourbon, including lignin, lactones, and tannins from the oak, contribute to its unique flavor. These interact differently with our taste buds compared to the compounds in Cognac, providing a distinct tasting experience.
  4. Cultural Influences: Living in Louisville, the heart of bourbon country, there might have been subconscious cultural influences at play. The popularity and reverence of bourbon in the region might have piqued Tran’s interest and predisposition towards it.

Is Di Tran’s Preference for High-Proof Bourbon Uncommon?

Not really. While many people enjoy a wide range of alcohol proofs and flavors, some gravitate towards stronger, high-proof spirits for their boldness and intricate taste profiles. It is akin to someone preferring dark chocolate over milk chocolate due to the intense and pure cocoa experience. The beauty of alcoholic beverages lies in their diversity, and everyone’s palate is unique. What might be overpowering for one might be just right for another.

In conclusion, while Di Tran’s transition from Cognac to high-proof bourbon might seem intriguing, it can be scientifically understood by delving into the complexities of flavor profiles and the chemical interactions of these spirits. His specific preference showcases the vast spectrum of human palates and the joy of discovering and evolving one’s tastes.