What’s in a smell?
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A complete loss of smell, known as anosmia, can occur after a cold, sinus infection or even a bump to the head.
Anosmia affects the flavour of food. However, it isn't always permanent and may recover naturally or through exercises like 'smell training' to re-stimulate the olfactory system.
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Animal milk is used to create over 1,700 distinct varieties of cheese; creamy Brie, buttery Gouda, crumbly Parmesan, stringy mozzarella, sharp Cheddar, to name a few.
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Over the months of ripening, smelly parts can interact in new ways to produce more flavour-carrying molecules, such as a hint of nutty, spicy, woody, grassy, or burnt oats. More fat in the cheese generally makes it tastier.
Flavour compounds typically dissolve well in oils, fats, and alcohol, but poorly in water. Fat-rich foods will therefore cover your tongue with a flavour that lingers.
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There's no evidence that drinking a series of juices, teas, or any of other so-called 'detox' products does anything besides profit the people selling them.
A toxin is something that can be harmful to you, but this is about as broad a term as it gets. There's a spectrum; toxicity depends on what it is and how much you take in.
The urge to detoxify your body when a new year starts has nothing to do with a buildup of toxins. Feeling bloated and fatigued is the result of the all the holiday eating.
Everything you eat goes to your liver and it determines what to do with the components of what you've ingested:
If it's something useful the liver sends it out into circulation, but if it's not immediately usable or could be harmful, your liver has enzymes to neutralize it and send it off as waste to be removed from the body through urine, mostly. The best you can do to help your liver out is to hydrate and exercise.
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