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).
Naturopathic Physicians: This recording has been approved for 1.5 general CME credits by
- Oregon Board of Naturopathic Medicine (OBNM)
The Chemistry of Flavors: Expanding our Palette and Increasing our Neural Connections
- Event: 2021 Medicines from the Earth Herb Symposium
- Product Code: 21ME28
- Availability: In Stock