• The Chemistry of Flavors: Expanding our Palette and Increasing our Neural Connections

Speaker: Kenneth Proefrock, NMD  Taste brings in at least eight categories of specific sensory experience: sour, sweet, salty, bitter, savory, pungent, spicy and astringent, with an additional component of texture and mouth-feel. Expanding the dietary/flavor palette provides new and interesting input to our palate and, it turns out, has a stimulating effect on the genesis of neural connections in our nervous system and a dramatic effect on our memory. Here we provide a context for expanding one’s palate and calibrating that experience in a meaningful way that is specific to healing and botanical medicine. You’ll receive a list of flavor-rich foods and herbs to try at home during the lecture. Included in this discussion is a review of the conceptions of food energetics from Traditional Chinese Medicine and Ayurvedic medicine as well as western sensibilities about flavor profiles and energetics.


Related product: The PowerPoint for this recording is available here: 2021 Medicines from the Earth Herb Symposium: Conference Book Download (PDF)


Also available in video   (for purchase separately on Vimeo).


Continuing Education:

American Academy of Family Physicians (AAFP) has approved this recording for 1.5 distance-learning Prescribed Credit. This approval applies to CME for:

  •     Medical Doctors (MD)
  •     Osteopathic Doctors (DO)
  •     Nurses (RN)
  •     Family Nurse Practitioners (FNP)
  •     California Naturopathic Physicians (ND) and others

Naturopathic Physicians: This recording has been approved for 1.5 general CME credits by   

  • Oregon Board of Naturopathic Medicine (OBNM)
More information on our Continuing Education Program

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The Chemistry of Flavors: Expanding our Palette and Increasing our Neural Connections

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