Use the labels in the right column to find what you want. Or you can go thru them one by one, there are only 34,483 posts. Searching is done in the search box in upper left corner. I blog on anything to do with stroke. DO NOT DO ANYTHING SUGGESTED HERE AS I AM NOT MEDICALLY TRAINED, YOUR DOCTOR IS, LISTEN TO THEM. BUT I BET THEY DON'T KNOW HOW TO GET YOU 100% RECOVERED. I DON'T EITHER BUT HAVE PLENTY OF QUESTIONS FOR YOUR DOCTOR TO ANSWER.
Changing stroke rehab and research worldwide now.Time is Brain!trillions and trillions of neuronsthatDIEeach day because there areNOeffective hyperacute therapies besides tPA(only 12% effective). I have 523 posts on hyperacute therapy, enough for researchers to spend decades proving them out. These are my personal ideas and blog on stroke rehabilitation and stroke research. Do not attempt any of these without checking with your medical provider. Unless you join me in agitating, when you need these therapies they won't be there. Did your doctor somehow miss the recovery protocol that Pedro Bach-y-Rita used to recover fully back in 1958 with only a partial brain?
What this blog is for:
My blog is not to help survivors recover, it is to have the 10 million yearly stroke survivors light fires underneath their doctors, stroke hospitals and stroke researchers to get stroke solved. 100% recovery. The stroke medical world is completely failing at that goal, they don't even have it as a goal. Shortly after getting out of the hospital and getting NO information on the process or protocols of stroke rehabilitation and recovery I started searching on the internet and found that no other survivor received useful information. This is an attempt to cover all stroke rehabilitation information that should be readily available to survivors so they can talk with informed knowledge to their medical staff. It lays out what needs to be done to get stroke survivors closer to 100% recovery. It's quite disgusting that this information is not available from every stroke association and doctors group.
Some common advice for living a longer life is sound yet obvious: eat fruits and veggies, stay active, get enough sleep, prioritize your mental health, etc. Other bits of wisdom, such as the “Werewolf Diet,” which asks you to fast during certain phases of the moon to cleanse your body, is neither. But what if we told you there are other things to focus on that aren’t as obvious as the former or as ridiculous as the latter? What about playing cards, learning ballroom dancing, eating chili peppers, and reading novels? These doctor-approved secrets to longevity are sure to surprise you.
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My longevity is going to be fun and my social connections will get me there.
(Sunday
is music at Red Cedar, Tuesday is music at Moriarties, Thursday is
trivia at Moriarties; all are bars, so alcohol is involved, there will
be no condemnations of that.) All part of my plan to exponentially
expand my social connections to prevent dementia
Medical researchers say “the more, the merrier” regarding friendships, as social connections benefit our mental and physical health. Studies show having solid relationships can significantly increase longevity, regardless of age, gender, and health status. “Our relationships form a lattice of support that constitutes the largest single factor in the overall well-being of most people,” says Stanford research scholar Steven Crane.
You’re never too old to play! Brain teasers, crosswords, trivia games, and puzzles stimulate cognitive function, improving attention, memory, response time, and logical reasoning. These activities are especially beneficial for older adults, as maintaining cognitive function is a predictor of health and longevity. Playing games with friends and loved ones has the added benefit of providing a social connection that, as we know, can improve your overall health.
Your competent? doctor already had you consuming this Szechuan pepper(March 2020)that sends the equivalent of 50 light taps to the brain per second.
According to research by the American Heart Association, eating chili peppers is associated with lower instances of cancer and cardiovascular disease. One reason may be that chili peppers have anti-inflammatory and antioxidant properties thanks to capsaicin, the chemical that makes them spicy. Credit: Antonio Santos/ iStock
Read More Books
So I bet your doctor should be prescribing Shakespeare
reading for you after your stroke, and I bet reading it aloud would be
even better. But you better get your hand recovered so you can turn pages.
A study published by Yale University revealed that bookworms live two years longer than people who don’t read. Researchers separated participants over 50 into three groups: non-readers, those who read three-and-half hours a week or less, and those who read three-and-half hours or more each week. After tracking them for 12 years, they found that the group who read more than three-and-half hours weekly lived 23 months longer than those who didn’t read at all, regardless of gender, wealth, education, or health.Credit: boytsov/ iStock
Spend Time With Your Pets
Not going to occur, they are furry anchors, stopping spontaneous activity and lots of travel options.
A study by the American Heart Association revealed that owning a pet reduces mortality rates by 24% on average due to a lengthy list of health benefits, including lower blood pressure and improved mental health. This applies to any kind of pet—cats, dogs, guinea pigs, lizards, you name it. Additionally, tending to animals outdoors, such as walking a dog or riding a horse, has the added health benefit of exercise.
Hit the Dance Floor
I can't successfully dance.
The left foot will not get off the floor with any decent amount of
speed. I can't jump up and down. The left arm is a dead log that if I
get too vigorous will slap other dancers. Dancing is the only thing I'm self-conscious about and won't do.
You don’t need to be a pro on Dancing with the Stars to enjoy the mental and physical benefits of dancing. Dancing lowers cortisol levels and releases endorphins, which make us naturally happy and improves muscular strength, balance, cardiovascular endurance, and cognitive ability. Research also shows that the combination of physical and social activity required in dancing can decrease the risk of dementia. Tango has even been prescribed as a treatment for Parkinson’s patients as a way to reduce symptoms. Credit: FG Trade/ iStock
Forgive and Forget
“There is an enormous physical burden to being hurt and disappointed,” explains Dr. Karen Swartz from Johns Hopkins. It can also lead to chronic anger, which increases the risk of diabetes, heart disease, and depression. Forgiving and letting go of negative feelings can reverse those health issues. Feeling less angry also helps you sleep more soundly, which is key to your physical and mental health.
Take a Vacation
Doctors say it’s time to pack your bags! The European Society of Cardiology conducted a 40-year study that followed more than 1,200 middle-aged men to determine the effects of vacation time on longevity. The results were surprising. Those who vacationed for more than three weeks annually had a 37% lower chance of dying in the follow-up portion of the study than those who vacationed for less than three weeks. This was mainly due to lower stress levels. The participants who vacationed less also tended to work more and sleep less, which exacerbated health problems.Featured Image Credit: boytsov/ iStock
Your competent? doctor needs to get human testing going on this to see if this would cure the brain fog stroke survivors get. Can't do that; GET THAT PERSON FIRED!
Your competent? doctor already had you consuming this Szechuan pepper(March 2020)that sends the equivalent of 50 light taps to the brain per second.
This sensory nutrition is probably the same effect
You know that slightly bitter, mouth-drying sensation you get from dark chocolate, a bold cup of tea, or a glass of red wine? That astringent taste comes from compounds called flavanols, and according to new research, it might be doing more than just waking up your taste buds.A preclinical study published in Current Research in Food Science1 suggests that the astringent sensation caused by flavanols could act as a direct signal to the brain, triggering effects similar to a mild workout for the nervous system. And while it's early research, it sheds light on a surprising reason why certain foods and drinks trigger physiological effects.
A note on the study
This research was conducted in mice, not humans—so while the findings are intriguing, we're still in early days. We always prefer covering human studies, but preclinical work is important for understanding complex biological processes and often have meaningful implications for future research.
Researchers dive into the flavanol puzzle
Flavanols are subtype of polyphenols, which are plant-based micronutrients with potent antioxidant and anti-inflammatory properties.
However, research also indicates that only a small portion of what people consume actually makes it into the bloodstream after digestion. This raises an important question: if so little is absorbed, where does the profound impact stem from? This is a question that's puzzled scientists for years.
Researchers at Japan's Shibaura Institute of Technology wanted to understand just that: Why do flavanols seem to benefit brain function when they're poorly absorbed into the bloodstream?
To investigate, they gave 10-week-old mice oral doses of flavanols (either 25 or 50 mg/kg body weight) and observed what happened.
What the researchers found
The mice that received flavanols showed:
Increased physical activity and exploration behavior
Improved learning and memory performance
Activation of the locus coeruleus-noradrenaline system—essentially the brain's "alertness center"
The flavanols appeared to trigger a cascade of neurotransmitters, boosting dopamine, norepinephrine, and activating stress-response pathways.
In other words, the mice's brains responded as if they'd gotten a mini workout from the flavanols alone.
The "sensory nutrition" connection
This is where the research gets really fascinating. The team's findings suggest that it's not about flavanols getting absorbed into the blood and traveling to the brain.
Instead, the taste itself may be the trigger.
That astringent, mouth-puckering sensation appears to send signals directly to the brain via sensory nerves—a concept the researchers call "sensory nutrition." It's a paradigm shift in how we think about the relationship between taste and health benefits, indicating that it's not just a food's nutrient profile that offer benefits, but also the sensory experience of eating it.
Your doctor knew of this years ago and this Asian spice is already in your diet protocol, right?
Your competent? doctor already had you consuming this Szechuan pepper(March 2020)that sends the equivalent of 50 light taps to the brain per second.
As the researchers explained, this offers an exciting new theory for why flavanol-rich foods have been linked to cognitive benefits even though these compounds don't easily cross into the bloodstream.
Important caveats to consider
While interesting, there are a few important notes about the study to keep in mind:
This was a mouse study, not human research. While preclinical studies are helpful, we don't yet know if the same mechanisms occur in our brains.
The doses were controlled and specific. But translating mouse doses to human equivalents isn't straightforward.
More research is needed before making dietary recommendations based on this specific mechanism.
While the findings are promising, human trials will be essential to confirm whether our brains respond the same way.
The takeaway
What does this mean for your morning tea or evening glass of red wine? It's too early to change your diet based on this study alone—but it adds to the growing body of evidence that flavanol-rich foods (think dark chocolate, berries, red wine, and tea) may support brain health.
And it offers a compelling new theory for how: The sensory experience of eating flavanols may be part of the benefit itself.
In other words, nutrition might not be solely about what gets absorbed into the bloodstream. The simple act of tasting certain compounds could prime the brain, activate alertness pathways, and shape physiological responses in real time. It suggests that flavor, texture, and even that slightly drying sensation could play a meaningful role in how the body responds to what we eat.
Your competent? doctor already had you consuming this Szechuan pepper(March 2020)that sends the equivalent of 50 light taps to the brain per second. So updating your diet protocol will be a no-brainer(I know your doctor doesn't have any brains since s/he has NO STROKE RECOVERY POROTOCOLS AT ALL!)
Spicy
food consumption has been reported to be inversely associated with
mortality from multiple diseases. However, the effect of spicy food
intake on the incidence of vascular diseases in the Chinese population
remains unclear. This study was conducted to explore this association.
Methods:
This
study was performed using the large-scale China Kadoorie Biobank (CKB)
prospective cohort of 486,335 participants. The primary outcomes were
vascular disease, ischemic heart disease (IHD), major coronary events
(MCEs), cerebrovascular disease, stroke, and non-stroke cerebrovascular
disease. A Cox proportional hazards regression model was used to assess
the association between spicy food consumption and incident vascular
diseases. Subgroup analysis was also performed to evaluate the
heterogeneity of the association between spicy food consumption and the
risk of vascular disease stratified by several basic characteristics. In
addition, the joint effects of spicy food consumption and the healthy
lifestyle score on the risk of vascular disease were also evaluated, and
sensitivity analyses were performed to assess the reliability of the
association results.
Results:
During
a median follow-up time of 12.1 years, a total of 136,125 patients with
vascular disease, 46,689 patients with IHD, 10,097 patients with MCEs,
80,114 patients with cerebrovascular disease, 56,726 patients with
stroke, and 40,098 patients with non-stroke cerebrovascular disease were
identified. Participants who consumed spicy food 1–2 days/week (hazard
ratio [HR] = 0.95, 95% confidence interval [95% CI] = [0.93, 0.97], P <0.001), 3–5 days/week (HR = 0.96, 95% CI = [0.94, 0.99], P = 0.003), and 6–7 days/week (HR = 0.97, 95% CI = [0.95, 0.99], P = 0.002) had a significantly lower risk of vascular disease than those who consumed spicy food less than once a week (Ptrend
<0.001), especially in those who were younger and living in rural
areas. Notably, the disease-based subgroup analysis indicated that the
inverse associations remained in IHD (Ptrend = 0.011) and MCEs (Ptrend
= 0.002) risk. Intriguingly, there was an interaction effect between
spicy food consumption and the healthy lifestyle score on the risk of
IHD (Pinteraction = 0.037).
Conclusions:
Our
findings support an inverse association between spicy food consumption
and vascular disease in the Chinese population, which may provide
additional dietary guidance for the prevention of vascular diseases.
Since cytokines
are implicated in chronic fatigue syndrome would administration of this
help? WHOM DO WE ASK THAT SIMPLE QUESTION?
I would suggest this for sensation recovery.
The Szechuan pepper that sends the equivalent of 50 light taps to the brain per second.
Don't expect your doctor to do anything with this, they not only know nothing, they do nothing. To prove that ask how many decades since they installed an intervention from stroke research. I bet the answer is 1996 when tPA was approved.
The Journal of Nutrition — Oh ES, et al. | March 26, 2020
Researchers undertook a 3-period crossover study with nonsmoking men (40–65 y old) with overweight/obesity (25 ≤ BMI ≤ 35 kg/m2),
elevated waist circumference (≥ 94 cm), and ≥ 1 cardiovascular disease
risk factor, to determine the postprandial influence of a blend of
spices in a high-saturated-fat, high-carbohydrate meal (HFCM) on
inflammatory cytokine responses. The participants were randomly assigned
to consume the following: a HFCM (∼1000 kcal, 33% kcal from saturated
fat and 36% kcal from carbohydrate), a HFCM comprising 2 g spice blend,
or an HFCM comprising 6 g spice blend. Basil, bay leaf, black pepper,
cinnamon, coriander, cumin, ginger, oregano, parsley, red pepper,
rosemary, thyme, and turmeric were included in the spice blend. Experts
collected blood samples prior to, and hourly for 4 h following the HFCM.
They noted a significant spice-by-time interaction on IL-1β, IL-8, and
TNF-α secretion from LPS-stimulated peripheral blood mononuclear cells.
Among men with overweight/obesity, the attenuation of HFCM-induced
postprandial IL-1β secretion by a HFCM containing 6 g spice blend was
revealed in this study.
1.Department of KinesiologyUniversity of WisconsinMadisonUSA
Protocol
First Online:
Part of the
Neuromethods
book series (NM, volume 139)
Abstract
CN-NINM technology represents a synthesis of a new noninvasive brain stimulation technique with applications in physical medicine, cognitive, and affective neurosciences. Our new stimulation method appears promising for the treatment of a full spectrum of movement disorders and for both attention and memory dysfunction associated with traumatic brain injury. The integrated CN-NINM therapy proposed here aims to restore function beyond traditionally expected limits by employing both newly developed therapeutic mechanisms for progressive physical and cognitive training while simultaneously applying brain stimulation through a portable neurostimulation device called the PoNS™. Based on our previous research and recent pilot data, we believe a rigorous in-clinic CN-NINM training program, followed by regular at-home exercises that will also be performed with CN-NINM, will simultaneously enhance, accelerate, and extend recovery from multiple impairments (e.g. movement, vision, speech, memory, attention, and mood), based on divergent but deeply interconnected neurophysiological mechanisms of neuroplasticity.
And your doctor can get a two-for-one by adding this sensation creating spice to your diet protocol.
The Szechuan pepper that sends the equivalent of 50 light taps to the brain per second.
Of course nothing like that will occur, it is not in the medical training for stroke rehab. I don't think doctors know one damn thing about stroke rehab. They just have to be able to spell E. T.(Evaluate and Treat) three times on prescription pads for PT, OT, and ST. I once asked a stroke doctor if Bobath or Brunnstrom ideas were being followed for therapy. The deer in the headlights look told me everything, he knew absolutely nothing.
Adults
who enjoyed spicy foods ate less salt and had lower BP, potentially
reducing risk for MI and stroke, according to a study published in Hypertension.
“Current measures for reducing salt intake include education on
healthy lifestyles, a campaign for the use of salt spoons, and the
promotion of low-sodium salt with the addition of magnesium and
potassium. However, traditional cooking habits and changes in the taste
of food have dampened the effectiveness of salt reduction at the
population level.” Qiang Li, MD, from the Center for
Hypertension and Metabolic Diseases at the Daping Hospital in China and
the Chongqing Institute of Hypertension, and colleagues wrote. “Thus, an
alternative strategy for reducing salt intake may be to modify the
perception of saltiness.”
Li and colleagues studied data from 606 Chinese adults to determine their spicy vs. salty preferences.
Salt preference was assessed by a salt perception test, and salt tolerance was assessed by a salt super-threshold test. Salt preference, intake
Salt preference was associated with daily salt intake (P
< .01). Older age, physical labor, hypertension and lower levels of
education were all associated with a higher salt preference.
Compared with those who had a low salt preference, participants with a
high salt preference had about a 1.8 g per day (95% CI, 0.7-2.9)
increase in salt intake, a 5 mm Hg (95% CI, 1.7-8.4) increase in
systolic BP and a 4.4 mm Hg (95% CI, 2-6.7) increase in diastolic BP (P < .01 for all).
A higher salt preference was associated with a lower spice preference (P < .01), a more sensitive perception of saltiness (P = .001) and a lower threshold for declaring a solution to be intolerably salty (P = .001).
Participants with a higher spice preference had a lower salt intake
and lower systolic BP (118 mm Hg vs. 126 mm Hg) and diastolic BP (73 mm
Hg vs. 78 mm Hg) compared with those who had a low spice preference.
In a study of activity in the insula and orbitofrontal cortex, the
researchers found evidence of increased brain metabolic activity in
those with high salt intake and preference.
When a 0.5 mol/L of capsaicin, the chemical that gives chili peppers
their spiciness, was administered, there was a reported increase in
perception of saltiness without burning on the tongue. In addition, the
capsaicin showed increased activity in the brain that was previously
stimulated by high salt intake.
“The major findings in this study demonstrate that the enjoyment of spicy taste
enhanced the sensitivity to salty taste and lowered the daily salt
intake and blood pressure in participants,” the researchers wrote.
“Furthermore, high salt intake and salt preference were closely
correlated with increased brain activity in the insula and
[orbitofrontal cortex] of the participants.” Intervention may succeed
In an accompanying editorial, Richard David Wainford, PhD,
of the department of pharmacology and experimental therapeutics and the
Whitaker Cardiovascular Institute at Boston University School of
Medicine, wrote: “Despite many ongoing global public health campaigns
designed to reduce dietary salt intake, including those promoted by the
American Heart Association and WHO, global and Chinese daily consumption
of salt continues to exceed recommended limits. ... A lifestyle
intervention that adds taste to the diet, in the form of extra spice and
flavor, versus reduction of the pleasure given by the salt we add to
our food may have more success as a public health strategy to promote
population-level dietary salt reduction.” – by Cassie Homer
Pretty cool, where can I buy it? But your competent? doctor can tell you if this Asian spice is better. Oh no, you don't have a functioning stroke doctor, do you? S/he knows nothing about tapping the brain!
Your competent? doctor already had you consuming this Szechuan pepper(March 2020)that sends the equivalent of 50 light taps to the brain per second.
AN
experimental device that stimulates the brain with electrical currents
via nerves in the tongue has been used to improve balance in stroke
survivors for the first time.
Patients in the small Royal
Melbourne Hospital pilot study used the device, which feels like having a
fizzy drink in the mouth, while undertaking intensive rehabilitation
exercises.
The hospital’s director of rehabilitation, Professor
Fary Khan, said stroke was a leading cause of disability in Australian
adults.
Rehabilitation helps them relearn lost abilities by taking
advantage of the brain’s neuroplasticity — its ability to reorganise
itself and form new pathways.
“There has been a lot of focus on
trying to enhance the neuroplasticity of the brain by stimulating it,”
said academic director of the Australian Rehabilitation Research Centre
at the hospital, Professor Mary Galea.
Unlike
other techniques that use magnetic and electrical stimulation via the
head, this device from the US targets two cranial nerves running from
the tongue to the brain.
The trigeminal and facial nerves are
involved with chewing and facial expression, but they are close to nerve
cells in the brain crucial to walking and balance.
“The device modulates the excitability of the circulation of the brain, enhancing or dampening it,” Prof Galea said.
It is believed that this technique improves the learning process when combined with repetitive targeted exercise.
In the pilot study, the 10 stroke victims had intensive rehabilitation, but half of the group also used the device.
“Adding this stimulation did improve people’s balance more than just physiotherapy by itself,” Prof Galea said.
There were no adverse events and the device was able to be integrated into the rehabilitation program.
Limitations of the study include that the patients were only followed for two weeks and that the sample size was small.
Professors
Khan and Galea — both also of the University of Melbourne — said the
findings of the trial, which was funded by a philanthropic donation,
should prompt a larger randomised control study.
“Our results are
very interesting and point to its potential in stroke patients, but we
need larger and longer trials,” Prof Galea said.
Currently, the device is not approved or available for use in patients anywhere in the world.
The findings were published in the journal, Brain Stimulation. Lucie.vandenberg@news.com.au
Would providing this to stroke survivors be a useful way for enriched environment to be created for taste and olfactory senses? We'll never know because this research would be too difficult to set up and the expense would be outrageous. Our fucking failures of stroke associations couldn't even fund and run this research. This would seem to be similar to
the Szechuan pepper that sends the equivalent of 50 light taps to the brain per second.
I bet you would rather do the Altoid although I bet the Szechuan pepper would help you recover faster.
I'm not quite convinced with this hyped article even though they do point to the research behind it. My reason for using spicy foods immediately post -stroke is:
For that extra sensation we need immediately post-stroke this seems like a good solution. What does your doctor think of it? Don't let him/her dismiss it out of hand, ask for a detailed analysis, you are paying them for their knowledge you know. Tingling sensation caused by Asian spice could help patients with chronic pain
Widely used in Asian cooking, the Szechuan pepper was found to mimic the sense of touch in the brain. It chemically activates light-touch fibres on the lips and tongue and sends the equivalent of 50 light taps to the brain per second. The positive effects of eating spicy food Don't do this without your doctors prescription, you know how dangerous it is eating food without your doctors knowledge. To prove that, have you ever had ANY spicy food in the hospital?
Fifty-six percent of U.S. households keep hot sauce in their kitchens, which implies that the majority of Americans now enjoy spicy food. In an attempt to market to the chile-chasing millennial generation, as well as to the rest of fiery food-loving America, companies have been hard at work developing tongue-tingling dishes from Fiery Chicken Fries to jalapeño chicken sandwiches. Then, there are those braves souls who attempt eating the world’s spiciest peppers and hot sauces on camera.
The public’s chile addiction has left many wondering if there are any side effects of pounding down pepper after pepper. Some studies have reported that adding the extra spicy kick to your food can have adverse side effects on your colon and your heart.
But do these scorching-hot foods have any health benefits? According to CNN, spicy foods could potentially help you live a longer life. So keep on dabbing habanero hot sauce on your eggs, and adding Sriracha to everything. You might be rewarded later on down the line. Here are nine positive side effects of chile chasing, including (but not limited to) increased longevity.
For that extra sensation we need immediately post-stroke this seems like a good solution. What does your doctor think of it? Don't let him/her dismiss it out of hand, ask for a detailed analysis, you are paying them for their knowledge you know.
The science behind the tingling sensation caused by eating a popular Asian spice has been explained by researchers at UCL.
The study, which is published in the journal Proceedings of the Royal Society B,
helps shed light on the complex interactions between the senses of
taste and touch, and could lead to a greater understanding of the causes
of the tingling sensations experienced by many chronic pain patients.
Widely used in Asian cooking, the Szechuan pepper was found to mimic
the sense of touch in the brain. It chemically activates light-touch
fibres on the lips and tongue and sends the equivalent of 50 light taps
to the brain per second.
Dr Nobuhiro Hagura (UCL Institute of Cognitive Neuroscience), lead
author of the study, said: “This is the first time that we’ve been able
to show how chemicals activate touch fibres, inducing a measureable
frequency. We know that natural products like chilli, mustard oil and
menthol can activate the thermal and pain fibres in the skin, but we
wanted to find out why Szechuan pepper specifically works on the
light-touch fibres, producing a conscious sensation of touch and that
distinctive tingling feeling.”
After Szechuan pepper was applied to the lips of volunteers,
participants were asked to match the frequency of the resulting tingling
sensation by adjusting a vibrating stimulus, either higher or lower, on
their fingertips.
The team was able to show that an active ingredient in the peppers
stimulates specific RA1 fibres in the lips and tongue. These fibres are
responsible for transmitting touch sensation, and send the equivalent of
a light tap on the skin to the brain at the rate of 50 times per
second.
Dr Hagura said: “What we found was that a unique active ingredient in
the pepper, called sanshool, activates these fibres, sending a highly
specific signal to the brain. Szechuan peppers and physical touch
sensations share this same pathway to the brain.
“We hope that laboratory studies of the tingling sensations caused by
sanshool could help to clarify the brain processes underlying these
sensations, and how they are related to pain in some cases.”
The team also hopes to investigate the reasons why people enjoy
eating Szechuan pepper and how touch sensation can boost the taste of
food
Credit: boytsov/ iStock
Credit: FG Trade/ iStock
