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 uses a whole-person approach, drawing on wisdom from Eastern and Western philosophies for bespoke treatment plans in phytomedicine and reflexology. She also offers a 200-hour aromatherapy certificate program and a 300-hour reflexology certificate program at her studio in Northwest Austin for adult learners looking to change careers or enhance their offerings in the wellness industry.
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