Brain researchers, using advanced fMRI technology, made another unexpected advance toward understanding how the brain does or does not work. Their newly published study is:
“The Neural Bases of Disgust for Cheese: An fMRI Study,” Jean-Pierre Royet, David Meunier, Nicolas Torquet, Anne-Marie Mouly and Tao Jiang, Frontiers in Human Neuroscience, vol. 10, October 2016, article 511. The authors, at Lyon Neuroscience Research Center, Sorbonne Universités, Université Pierre et Marie Curie, Institut de Biologie Paris Seine, and CNRS, Neuroscience Paris Seine, Paris, France, explain:
“In this study, we show that a higher percentage of people are disgusted by cheese than by other types of food. Functional magnetic resonance imaging then reveals that the internal and external globus pallidus and the substantia nigra belonging to the basal ganglia are more activated in participants who dislike or diswant to eat cheese (Anti) than in other participants who like to eat cheese, as revealed following stimulation with cheese odors and pictures.”
Here are further details from the study:
(Thanks to Neil Martin for bringing this to our attention.)