In times of sinus inflammation and congestion, like seasonal allergies or with a head-cold, the molecules do not travel as easily towards the olfactory bulb. This accounts for the “bland” flavor of foods when experiencing a sinus infection or allergy season as our ability to enjoy the taste of food is intimately tied to our ability to smell it.
Types of Olfaction
About the Author: Amy Kreydin
Amy holds her board certificate in Reflexology (ARCB), is a clinically-trained Aromatherapist (CCAP), and an Aromatic Medicine Practitioner. She launched her private practice, The Barefoot Dragonfly, in June 2004 with a special focus on women's health, pediatrics, and pain management. Amy sees clients and teaches a 200-hour aromatherapy certificate program and a 300-hour reflexology certificate program at her studio in Northwest Austin. She offers phone consults for private and commercial aromatherapy consultations.
This site uses Akismet to reduce spam. Learn how your comment data is processed.