Many people with Kovid-19 have a loss of smell and, therefore, taste, as the two senses are closely linked. A cookbook has been published to restore the pleasure of eating to these patients.
Between 40 and 85% of people infected with coronovirus, according to the study, taste loss is affected. The range is not very accurate, but points to the fact that a substantial proportion of patients affect their sense of smell and, moreover, their taste. A very sudden loss, often precedes other symptoms: a good alarm signal, in short.
Scientists do not yet understand all the causes, but it seems that the virus specifically attacks olfactory receptors: neurons located at the top of the nasal cavity have small cilia to hold odor molecules. However, in some people infected with Kovid-19, these receptors lose their eyelids, therefore causing loss of odor.
These eyelids usually grow back after the infection ends in about ten days, but there are also cases where anosmia can persist for months, perhaps other cells in the area affected by it.
Eating, a multiple experience
And this is also where there is a loss of taste, as food is a multipurpose experience. Our taste buds give us basic information: sweet, salty, sour, bitter or umami – the taste of broth or mushroom. Consistency also interferes: it is a sense of touch. All the other flavors are smells that travel from the back of our throat to the nose, especially when swallowing.
Taste and Taste, a cookbook to inspire those experiencing a change in taste and smell due to Kovid. [Ryan Riley/Kimberley Duke – Life Kitchen]So losing your sense of smell means losing an essential component of the taste experience, which can take a toll on physical and moral health. Hence the idea of creating a recipe book specifically for those affected by this problem: it was developed by , A UK non-profit organization that already works with people who have taste disorders that are linked to cancer.
Recipes avoid many foods such as eggs, garlic, onions or roast meat: foods are apparently often quite repulsive to people with anosmia or parosmia – odor deformities – associated with SARS-CoV-2.
On the other hand, these people can still smell basic tastes, as well as sensations – such as chili burn, freshness of peppermint, or tingling of wasabi – that pass through the trigeminal, a cranial nerve.
Texture is also given importance, an aspect which greatly helps in making food more attractive. Recipes in book from english, Free and , Play on all these aspects of eating activity and derive satisfaction from it.
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