Wednesday, 21 December 2011

How the Brain Creates flavour

Gordon M. Shepherd, professor of neurobiology at the Yale School of Medicine, has spent a lifetime researching the brain mechanisms involved in olfaction (our sense of smell) and its impact on flavor perception in the brain. His new book is “Neurogastronomy: How the Brain Creates Flavor and Why It Matters,” out this month from Columbia University Press. Shepherd’s work is anchored in a burgeoning field within neuroscience — figuring out the mysteries behind our olfactory system, the ways in which smells are represented and processed in the brain.

Flavour and Fragrances
The Scare: Certain groups say fragrances contain irritants, allergens, hormone disrupters, and toxic chemicals that cause everything from reproductive problems to cancer to neurological disorders.
Origin of the Scare: Products in the U.S. aren’t required to list the exact fragrance ingredients they contain. (But a list of almost all compounds used as fragrances — 3,194 ingredients in all — is publicly available.) Advocacy groups want products to list exact ingredients, claiming many fragrances are dangerous. In June, a new version of the Safe Cosmetics Act returned to Congress, which calls for the listing of all ingredients in products.
Bottom Line: When used as directed there’s no evidence exposure to chemicals in flavours and fragrances are harmful. 
'Frankincense is not a monster' - the Simpsons


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