“Smell and taste are closely related,” Yusim said: “The way you actually perceive taste is not from the taste but from the smell.” So it makes sense if there aren’t two That is, many people may resort to texture – not only to distinguish the foods they like and dislike, but also to stimulate the brain during eating.
No studies have yet directly supported this claim, but compensating with other senses is not a new phenomenon: Think of visually impaired people, for example, who tend to develop numbness. higher sense, taste, hearing or touch.
“Our brain is a muscle, and like any other muscle, what you train grows stronger,” explains Naidoo. “[Those with smell or taste limitations] can be tapped into Nervous variableOur brain’s ability to adapt, learn and change, making other senses more sensitive by placing more attention on textures, colors, sounds, and somehow make up for the overall experience. “