One in twenty people has no sense of smell – here’s how they might get it back
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During the pandemic, a lost sense of smell was quickly identified as one of the key symptoms of COVID. Nearly four years later, one in five people in the UK is living with a decreased or distorted sense of smell, and one in twenty have anosmia – the total loss of the ability to perceive any odours at all. Smell training is one of the few treatment options for recovering a lost sense of smell – but can we make it more effective?
Smell training is a therapy that is recommended by experts for recovering a lost sense of smell. It is a simple process that involves sniffing a set of different odours – usually essential oils, or herbs and spices – every day.
The olfactory system has a unique ability to regenerate sensory neurons (nerve cells). So, just like physiotherapy where exercise helps to restore movement and function following an injury, repeated exposure to odours helps to recover the sense of smell following an infection, or other cause of smell loss (for example, traumatic head injury).
Several studies have demonstrated the effectiveness of smell training under laboratory conditions. But recent findings have suggested that the real-world results might be disappointing.
One reason for this is that smell training is a long-term therapy. It can take months before patients detect anything, and some people may not get any benefit at all.
In one study, researchers found that after three months of smell training, participation dropped to 88%, and further declined to 56% after six months. The reason given was that these people did not feel as though they noticed any improvement in their ability to smell.
Cross-modal associations
To remedy this, researchers are now investigating how smell training can be improved. One interesting idea is that information from our other senses, or “cross-modal associations”, can be applied to smell training to promote odour perception and improve the results.
Cross-modal associations are described as the tendency for sensory cues from different sensory systems to be matched. For example, brightness tends to be associated with loudness. Pitch is related to size. Colours are linked to temperature, and softness is matched with round shapes, while spiky shapes feel more rough. In previous studies, these associations have been shown to have a considerable influence on how sensory information is processed. Especially when it comes to olfaction.
Recent research has shown that the sense of smell is influenced by a combination of different sensory inputs – not just odours. Sensory cues such as colour, shape, and pitch are believed to play a role in the ability to correctly identify and name odours, and can influence perceptions of odour pleasantness and intensity.
In one study, participants were asked to complete a test that measured their ability to discriminate between different odours while they were presented with the colour red or yellow, an outline drawing of a strawberry or a lemon, or a combination of these colours and shapes. The results suggested that corresponding odour and colour associations (for example, the colour red and strawberry) were linked to increased olfactory performance compared with odours and colours that were not associated (for example, the colour yellow and strawberry).
While projects focusing on harnessing these cross-modal associations to improve treatments for smell loss are underway, research has already started to deliver some promising results.
In a recent study that aimed to investigate whether the effects of smell training could be improved with the addition of cross-modal associations, participants watched a guidance video containing sounds that matched the odours that they were training with. The results suggest that cross-modal interactions plus smell training improved olfactory function compared to smell training alone.
The results reported in recent studies have been promising and offer new insights into the field of olfactory science. It is hoped that this will soon lead to the development of more effective treatment options for smell recovery.
In the meantime, smell training is one of the best things you can do for a lost sense of smell, so patients are encouraged to stick with it so that they give themselves the best chance at recovery.
Emily Spencer, PhD Candidate, Olfaction, Edinburgh Napier University
This article is republished from The Conversation under a Creative Commons license. Read the original article.
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Rice vs Buckwheat – Which is Healthier?
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Our Verdict
When comparing rice to buckwheat, we picked the buckwheat.
Why?
It’s a simple one today:
- The vitamin and mineral profiles are very similar, so neither of these are a swaying factor
- In terms of macros, rice is higher in carbohydrates while buckwheat is higher in fiber
- Buckwheat also has more protein, but not by much
- Buckwheat has the lower glycemic index, and a lower insulin index, too
While buckwheat cannot always be reasonably used as a substitute for rice (often because the texture would not work the same), in many cases it can be.
And if you love rice, well, so do we, but variety is also the spice of life indeed, not to mention important for good health. You know that whole “eat 30 different plants per week” thing? Grains count in that tally! So substituting buckwheat in place of rice sometimes seems like a very good bet.
Not sure where to buy it?
Here for your convenience is an example product on Amazon
Want to know more about today’s topic?
Check out: Carb-Strong or Carb-Wrong?
Enjoy!
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Nutrivore – by Dr. Sarah Ballantyne
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The core idea of this book is that foods can be assigned a numerical value according to their total nutritional value, and that this number can be used to guide a person’s diet such that we will eat, in aggregate, a diet that is more nutritious. So far, so simple.
What Dr. Ballantyne also does, besides explaining and illustrating this system (there are chapters explaining the calculation system, and appendices with values), is also going over what to consider important and what we can let slide, and what things we might need more of to address a wide assortment of potential health concerns. And yes, this is definitely a “positive diet” approach, i.e. it focuses on what to add in, not what to cut out.
The premise of the “positive diet” approach is simple, by the way: if we get a full set of good nutrients, we will be satisfied and not crave unhealthy food.
She also offers a lot of helpful “rules of thumb”, and provides a variety of cheat-sheets and suchlike to make things as easy as possible.
There’s also a recipes section! Though, it’s not huge and it’s probably not necessary, but it’s just one more “she’s thinking of everything” element.
Bottom line: if you’d like a single-volume “Bible of” nutrition-made-easy, this is a very usable tome.
Click here to check out Nutrivore, and start filling up your diet!
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Foods That Cause You to Lose Weight – by Dr. Neal Barnard
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We previously reviewed Dr. Barnard’s “The Power Foods Diet”, and this time his work is about weight loss.
This time there are more recipes (which take up most of the book, so this one could be reasonably described as a cookbook), but not until after nearly a hundred pages of concepts, principles, and tips.
The recipes themselves are again very respectable, even if some may be a little redundant (e.g. the double-page recipe for blueberry muffins is followed by a double-page recipe for banana and date muffins, instead of just saying “or substitute this”—things like that) and run the gamut from salad dressings to hearty main meals.
A strength of the book is that it’s about what you eat, not how much of it you eat, so if you love eating (which is a very healthy trait to have in general), then you’ll enjoy that aspect.
Bottom line: if you’d like to eat more and weigh less, then this is a top-tier book for you.
Click here to check out “Foods That Cause You To Lose Weight”, and enjoy eating!
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Related Posts
Does PRP Work For Hair Loss?
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Dr. Ankit Gupta takes us through the details of this hair loss remedy for androgenic alopecia.
The bald truth
Platelet-Rich Plasma (PRP) is a controversial treatment for androgenic hair loss.
What it involves: blood is drawn and separated using a centrifuge. PRP—including growth proteins and hormones—is extracted from the blood; about 30 ml of blood is needed to produce 5 ml of PRP. This is then injected directly into the scalp. As this can be painful, local anaesthetic is sometimes used first. This usually involves monthly sessions for the first 3 months, then booster sessions every 3–6 months thereafter.
Does it work? Research is young; so far 60% of trials have found it worked; 40% found it didn’t. When it works, effectiveness (in terms of hair restoration) is considered to be between 25–43%. Results are inconsistent and seem to vary from person to person.
In short, this doctor’s recommendation is to consider it after already having tried standard treatments such as finasteride and/or minoxidil, as they are more likely to work and don’t involve such exciting procedures as injecting your own blood extracts back into your head.
For more on all of this, plus links to the 13 papers cited, enjoy:
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Want to learn more?
You might also like to read:
- Hair-Loss Remedies, By Science
- Hair Growth: Caffeine and Minoxidil Strategies
- Gentler Hair Health Options
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Tasty Tofu Scramble
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If you’re trying to eat more plant-based, this is a great way to enjoy a culinary experience that hits the same notes as scrambled egg, with many similar nutritional benefits too, and some of its own!
You will need
- 1 cup (10oz) silken tofu
- ¼ bulb garlic, crushed
- 1 tbsp nutritional yeast
- 2 tsp chia seeds
- 2 tsp dried thyme, or 1 tsp fresh thyme, stripped (i.e. pulled off the stalks)
- 2 tsp turmeric
- 2 tsp black pepper, coarse ground
- 1 tsp red chili flakes
- ½ tsp MSG, or 1 tsp low-sodium salt
- Extra virgin olive oil, for frying
Method
(we suggest you read everything at least once before doing anything)
1) Heat a skillet with olive oil in it; if you want a low-calorie option, you can use quite little oil here; the tofu is a lot more forgiving than egg in this regard and is almost impossible to burn unless you actively try. If you don’t want a low-calorie option, feel free to be generous with the oil if you prefer; it’ll go into the tofu and make it fattier, much like egg.
2) Add the tofu. You can just drop it (carefully) straight in; you don’t need to press it or anything.
3) Scramble it with a spatula, just the same as you would if it were egg.
4) Add the rest of the ingredients, mixing them in as you continue to scramble it, until it reaches the desired consistency.
5) Serve! Serving it on wholegrain toast is a great option—but this dish can also be enjoyed any other way you might use scrambled eggs (including for making
egg-friedtofu-fried rice; just stir it into our Tasty Versatile Rice recipe!)Enjoy!
Want to learn more?
For those interested in some of the science of what we have going on today:
- Plant vs Animal Protein: Head to Head
- Black Pepper’s Impressive Anti-Cancer Arsenal
- Capsaicin For Weight Loss And Against Inflammation
- The Many Health Benefits Of Garlic
- Why Curcumin (Turmeric) Is Worth Its Weight In Gold
- If You’re Not Taking Chia, You’re Missing Out
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Red Cabbage vs White Cabbage – Which is Healthier?
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Our Verdict
When comparing red cabbage to white cabbage, we picked the red.
Why?
Perhaps you guessed this one, based on the “darker and/or more colorful foods are usually more nutritionally dense” dictum. That’s not always true, by the way, but it is a good rule of thumb and it is correct here. In the case of cabbages, each type is a nutritional powerhouse, but red does beat white:
In terms of macros, they’re quite comparable. They’re both >90% water with just enough other stuff (carbs, fiber, protein) to hold them together, and the “other stuff” in question is quite similarly proportioned in both cases. Within the carbs, even the sugar breakdown is similar. There are slight differences, but the differences are not only tiny, but also they balance out in any case.
When it comes to vitamins, as you might expect, the colorful red cabbage does better with more of vitamins A, B1, B2, B3, B6, C, and choline, while white has more of vitamins B5, B9, E, and K. So, a 7:4 win for red.
In the category of minerals, it’s even more polarized; red cabbage has more calcium, iron, magnesium, manganese, phosphorus, potassium, selenium, and zinc. On the other hand, white contains a tiny amount more copper.
In short, both are great (red just makes white look bad by standing next to it, but honestly, white has lots of all those same things too, just not quite as much as red), and this writer will continue to use white when making her favorite shchi, but if you’re looking for the most nutritionally dense option, it’s red.
Want to learn more?
You might like to read:
Enjoy Bitter Foods For Your Heart & Brain
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