Our sensory system has several components. Mainly receptors that become activated by changes in the environment.
The magnitude of sensation is related to the number of receptors activated. And the greater the stimulus, the more receptors become activated and the longer the effect. Non-painful stimuli cause what we call sensory adaptation, so you don't constantly feel your socks, for example. Whereas painful stimuli cause potentiation or sensitization, meaning the pain gets worse as it goes on
We will weave our way through the history of nutrition research, learn some primers on nutrition and digestion, and then discuss how poor nutrition leads to disease in the body and the brain specifically. We'll then wrap up with a look at different diets that can help reverse this.