How Smell, Taste & Pheromone-Like Chemicals Control You
Andrew Huberman:
安德鲁·休伯曼：
Welcome to the Huberman Lab podcast, where we discuss science and science-based tools for everyday life.
欢迎来到休伯曼实验室播客，我们在这里讨论科学和基于科学的日常生活工具。
Andrew Huberman:
安德鲁·休伯曼：
I'm Andrew Huberman and I'm a professor of neurobiology and ophthalmology at Stanford School of Medicine.
我是安德鲁·胡伯曼，斯坦福大学医学院神经生物学和眼科教授。
This podcast is separate from my teaching and research roles at Stanford.
这个播客与我在斯坦福大学的教学和研究角色是分开的。
It is, however, part of my desire and effort to bring zero-cost-to-consumer information about science and science-related tools to the general public.
然而，我的愿望和努力的一部分是将有关科学和科学相关工具的零成本消费者信息带给公众。
In keeping with that theme, I'd like to thank the sponsors of today's podcast.
为了与这个主题保持一致，我要感谢今天播客的赞助商。
This month we've been talking about the senses, how we detect things in our environment.
这个月我们一直在谈论感官，以及我们如何检测环境中的事物。
The last episode was all about vision, how we take light and convert that information into things that we can perceive, like colors and faces and motion, things of that sort, as well as how we use light to change our biology in ways that are subconscious that we don't realize, things like mood and metabolism and levels of alertness.
最后一集都是关于视觉，我们如何利用光线并将这些信息转化为我们可以感知的东西，比如颜色、面孔和运动，诸如此类的东西，以及我们如何利用光以我们没有意识到的潜意识方式改变我们的生物学，比如情绪、新陈代谢和警觉程度。
Today, we're going to talk about chemical sensing.
今天，我们要讨论的是化学传感。
Andrew Huberman:
安德鲁·休伯曼：
We're going to talk about the sense of smell, our ability to detect odors in our environment.
我们将讨论嗅觉，即我们检测环境中气味的能力。
We're also going to talk about taste, our ability to detect chemicals and make sense of chemicals that are put in our mouth and into our digestive tract, and we are going to talk about chemicals that are made by other human beings that powerfully modulate the way that we feel, our hormones and our health.
我们还将讨论味觉，我们检测化学物质的能力，以及理解放入我们口腔和消化道的化学物质的能力，我们还将讨论其他人类制造的化学物质，这些化学物质可以强有力地调节我们的感觉、荷尔蒙和健康。
Now that last category are sometimes called pheromones.
最后一类有时被称为信息素。
However, whether or not pheromones exist in humans is rather controversial.
然而，人类是否存在信息素却颇有争议。
There actually hasn't been a clear example of a true human pheromonal effect, but what is absolutely clear, what is undeniable, is that there are chemicals that human beings make and release in things like tears onto our skin, and sweat, and even breath, that powerfully modulate or control the biology of other individuals.
事实上，还没有一个明确的例子证明真正的人类信息素效应，但绝对清楚、不可否认的是，人类制造和释放的化学物质，如皮肤上的眼泪、汗水，甚至呼吸，可以强有力地调节或控制其他个体的生物学。
In fact, right now, even if you're completely alone, your chemical environment internally is being controlled by external chemicals.
事实上，现在，即使你完全独自一人，你内部的化学环境也受到外部化学物质的控制。
Andrew Huberman:
安德鲁·休伯曼：
Your nervous system and your hormones and your metabolism are being modified by things in your environment.
你的神经系统、荷尔蒙和新陈代谢正在被环境中的事物改变。
So we're going to talk about those.
所以我们要讨论这些。
It's an absolutely fascinating aspect to our biology.
这对我们的生物学来说绝对是一个令人着迷的方面。
It's one of our most primordial, meaning primitive, aspects of our biology, but it's still very active in all of us today.
它是我们生物学中最原始的方面之一，但它在今天的我们所有人中仍然非常活跃。
This episode, believe it or not, will have a lot of tools, a lot of protocols.
不管你信不信，这一集将有很多工具、很多协议。
Even though I'm guessing most of you can probably smell your environment just fine, that you know what you like to eat and what tastes good and what doesn't taste good to you.
尽管我猜你们中的大多数人可能都能很好地闻到周围环境的味道，但你们知道自己喜欢吃什么，什么味道好，什么味道不好。
Today's episode is going to talk about tools that will allow you to actually leverage these chemical-sensing mechanisms, including how you smell, not how you smell in the qualitative sense, but how you smell in the verb sense, the action of sniffing and smelling to enhance your sense of smell, and to enhance your sense of taste, as well, believe it or not, to enhance your cognition — your ability to learn and remember things.
今天的节目将讨论一些工具，这些工具可以让你真正利用这些化学传感机制，包括你如何闻，不是定性意义上的闻，而是动词意义上的闻，嗅觉和嗅觉的动作可以增强你的嗅觉，增强你的味觉，无论你相信与否，增强你的认知——你学习和记忆事物的能力。
Andrew Huberman:
安德鲁·休伯曼：
Everything we're going to talk about, as always, is grounded in quality peer-reviewed studies from some excellent laboratories.
一如既往，我们要讨论的一切都是基于一些优秀实验室的高质量同行评审研究。
I will provide some resources along the way, so that means tools and protocols and also basic information.
我将在此过程中提供一些资源，这意味着工具和协议以及基本信息。
You're going to learn a ton of neuroscience and a lot of biology in general, and I think what you'll come to realize by the end is that while we are clearly different from the other animals, there are aspects to our biology that are very similar to that of other animals in very interesting ways.
你将学习大量的神经科学和生物学知识，我想你最终会意识到，虽然我们与其他动物明显不同，但我们的生物学在某些方面与其他动物非常有趣。
Before we dive into chemical sensing, I want to just briefly touch on a few things from the vision episode, one is a summary of a protocol.
在我们深入讨论化学传感之前，我想简单地谈谈视觉事件中的一些事情，其中之一是协议的摘要。
So I covered 13 protocols last episode.
上一集我介绍了 13 个协议。
If you haven't seen that episode, check it out.
如果您还没有看过该集，请查看。
Those protocols will allow you to be more alert and to see better over time, if you follow them.
如果您遵守这些协议，随着时间的推移，您将变得更加警觉并看得更清楚。
Andrew Huberman:
安德鲁·休伯曼：
All of them are zero cost.
所有这些都是零成本。
You can find any and all of them at hubermanlab.com.
您可以在 hubermanlab.com 上找到所有这些内容。
There's a link to those videos and tools and protocols; everything is time stamped.
有一个链接到这些视频、工具和协议；一切都带有时间标记。
The two protocols that I just want to remind everybody of are the protocol of near-far viewing — that all of us, regardless of age, should probably spend about five minutes three times a week doing some near-far viewing exercises.
我只想提醒大家注意的两个协议是远近观看协议——我们所有人，无论年龄大小，都应该每周三次花大约五分钟进行一些近远观看练习。
So that would be bringing a pen or pencil up close to the point where you're about to cross your eyes but you don't cross your eyes, and then out at some distance, and then look beyond that pen or other object that you're using off as far as you can into the distance.
所以，这就是把一支钢笔或铅笔靠近你要交叉眼睛的地方，但你不会交叉眼睛，然后离开一段距离，然后越过你正在使用的那支笔或其他物体，尽可能远地看着远处。
So, it would be great if you could do this on a balcony or deck ,and then look way off in the distance, and then bring it back in.
所以，如果你能在阳台或甲板上做这个，然后远远地看，然后把它带回来，那就太好了。
Andrew Huberman:
安德鲁·休伯曼：
This is going to exercise that accommodation reflex, the change in the shape of the lens.
这将锻炼调节反射，即晶状体形状的变化。
Can help offset a number of things including myopia, nearsightedness.
可以帮助抵消许多东西，包括近视、近视。
The other one is this incredible study that showed that two hours a day outside, even if you're doing other things while you're outside, can help offset myopia, nearsightedness.
另一项令人难以置信的研究表明，每天在户外活动两个小时，即使你在户外时正在做其他事情，也可以帮助抵消近视。
So try and get outside, it's really the sunlight and the blue light, right?
所以尝试到外面去，这真的是阳光和蓝光，对吗？
Everyone's been demonizing blue light out there, but blue light is great provided it's not super, super bright and really close to your eyes.
每个人都在妖魔化蓝光，但蓝光很棒，只要它不是超级非常亮并且非常靠近您的眼睛。
Blue light is terrific if it comes from sunlight.
如果来自阳光，蓝光就很棒。
Two hours a day outside it's going to help offset myopia, nearsightedness.
每天户外活动两个小时将有助于抵消近视、近视。
Now, that's a lot of time.
现在，那是很多时间。
I think most of us are not getting that time, but since you can do other things like gardening or reading or walking or running, if you can get that two hours outside, your visual system and your brain will benefit.
我认为我们大多数人都没有这样的时间，但由于你可以做其他事情，比如园艺、阅读、散步或跑步，如果你能在户外呆上两个小时，你的视觉系统和大脑都会受益。
Andrew Huberman:
安德鲁·休伯曼：
I also would like to make one brief correction to something that I said incorrectly in the previous episode.
我还想对上一集中说错的话做一个简短的纠正。
At the end of the episode, I talked about lutein and how lutein may help offset some moderate-to-severe age-related macular degeneration.
在本集的最后，我谈到了叶黄素以及叶黄素如何帮助抵消一些中度至重度与年龄相关的黄斑变性。
As well, I talked about how some people are supplementing with lutein, even though they don't have age-related macular degeneration, with the idea in mind that it might help offset some vision loss as they get older.
此外，我还谈到了一些人如何补充叶黄素，即使他们没有与年龄相关的黄斑变性，因为这可能有助于抵消随着年龄的增长而出现的一些视力丧失。
I said lutein and lutein was the correct thing to say, but once or twice when I started speaking fast, I said leucine and not lutein.
我说叶黄素和叶黄素是正确的说法，但是有一两次当我开始说得很快时，我说的是亮氨酸而不是叶黄素。
I want to emphasize that leucine, an amino acid, very interesting, important for muscle building, covered in previous episodes.
我想强调亮氨酸，一种氨基酸，非常有趣，对肌肉锻炼很重要，在前面的剧集中已经介绍过。
But lutein, L-U-T-E-I-N is the molecule and compound that I was referring to in terms of supplementing for sake of vision.
但叶黄素，L-U-T-E-I-N，就是我所说的为了视力而补充的分子和化合物。
Andrew Huberman:
安德鲁·休伯曼：
So I apologize.
所以我道歉。
Please forgive me.
请原谅我。
I misspoke.
我说错了。
Couple of you caught that right away.
你们几个立刻就明白了。
In listening to the episode after it went up, I realized that I had misspoken.
播出后听了这集，我发现我说错了。
So, lutein for vision, leucine for muscles and muscle growth and strength, et cetera.
因此，叶黄素用于视力，亮氨酸用于肌肉以及肌肉生长和力量，等等。
Before we dive into the content of today's episode, I want to just briefly touch on color vision.
在我们深入了解今天这一集的内容之前，我想简单谈谈色觉。
Many of you asked questions about color vision and color perception, and indeed color perception is a fascinating aspect of the human visual system.
你们中的许多人提出了有关色觉和色觉的问题，事实上，色觉是人类视觉系统的一个迷人的方面。
It's one of the things that makes us unique.
这是我们独一无二的原因之一。
There are certainly other animals out there that can detect all the colors of the rainbow.
当然还有其他动物可以检测彩虹的所有颜色。
Some can even detect into the infrared, into the far-red that we can't see.
有些甚至可以探测到红外线，即我们看不到的远红光。
Andrew Huberman:
安德鲁·休伯曼：
But nonetheless, human color vision, provided that somebody isn't colorblind, is really remarkable.
但尽管如此，如果某人不是色盲，人类的色觉确实是非常了不起的。
And if you're interested in color vision or you want to answer questions about art or about, for instance, why that dress that showed up online a few years ago looks blue to you and yellow to somebody else, all the answers to that are in this terrific book which is, "What Is Color?
如果你对色觉感兴趣，或者你想回答有关艺术的问题，或者例如，为什么几年前出现在网上的那件衣服对你来说是蓝色的，对其他人来说是黄色的，所有这些问题的答案都在这本很棒的书中，《什么是颜色？
50 Questions and Answers on the Science of Color."
关于色彩科学的 50 个问答”。
Andrew Huberman:
安德鲁·休伯曼：
I did not write this book.
这本书不是我写的。
I wish I had.
我希望我有。
The book is by Arielle and Joann Eckstut, that's E-C-K-S-T-U-T.
这本书的作者是 Arielle 和 Joann Eckstut，即 E-C-K-S-T-U-T。
So it's, "What Is Color?
所以，“什么是颜色？
50 Questions and Answers on the Science of Color." It's an absolutely fabulous book.
关于色彩科学的 50 个问答”。这绝对是一本精彩的书。
I have no business relationship to them.
我与他们没有业务关系。
I did help them get in contact with some color vision scientists when they reached out to me, and you can know that all the information in the book was vetted by excellent color vision scientists.
当他们联系我时，我确实帮助他们与一些色觉科学家取得了联系，你可以知道书中的所有信息都经过了优秀的色觉科学家的审查。
It's a really wonderful and beautiful book.
这真是一本精彩而美丽的书。
The illustrations are beautiful.
插图很漂亮。
If you're somebody who's interested in design or art, or you're just curious about the science of color, it's a terrific book.
如果您对设计或艺术感兴趣，或者您只是对色彩科学感到好奇，那么这是一本很棒的书。
I highly recommend it.
我强烈推荐它。
If you just look it up online, there are a variety of places that will allow you to access the book.
如果您只是在网上查找，您可以在很多地方找到这本书。
So let's talk about sensing chemicals and how chemicals control us.
那么让我们来谈谈传感化学物质以及化学物质如何控制我们。
Andrew Huberman:
安德鲁·休伯曼：
In our environment there are a lot of different physical stimuli.
在我们的环境中有很多不同的物理刺激。
There is light, photons, which are light energy, and those land on your retinas, and your retinas tell your brain about them, and your brain creates this thing we call vision.
有光、光子，它们是光能，它们落在你的视网膜上，你的视网膜告诉你的大脑它们，你的大脑创造了我们称之为视觉的东西。
There are sound waves, literally particles moving through the air and reverberations that create what we call sound and hearing.
有声波，实际上是在空气中移动的粒子，以及产生我们所说的声音和听觉的混响。
And of course, there are mechanical stimuli, pressure, light touch, scratch, tickle, et cetera, that lands on our skin, or the blowing of a breeze that deflects the hairs on our skin, and we can sense mechanical touch, mechanical sensation.
当然，还有机械刺激，压力，轻触，刮擦，痒痒等等，落在我们的皮肤上，或者微风吹动我们皮肤上的毛发，我们可以感觉到机械触摸，机械感觉。
And there are chemicals.
还有化学品。
There are things floating around in the environment, which we call volatile chemicals.
环境中漂浮着一些物质，我们称之为挥发性化学物质。
So volatile sounds oftentimes like emotionally volatile, but it just means that they're floating around out there.
因此，不稳定听起来常常像是情绪不稳定，但这只是意味着他们在外面漂浮。
So when you actually smell something, let's say you smell a wonderfully smelling rose or cake, yes, you are inhaling the particles into your nose.
因此，当您真正闻到某种气味时，假设您闻到了香味浓郁的玫瑰或蛋糕，是的，您正在将这些颗粒吸入鼻子中。
There are literally — little particles of those chemicals are going up into your nose and being detected by your brain.
从字面上看，这些化学物质的小颗粒会进入你的鼻子并被你的大脑检测到。
Andrew Huberman:
安德鲁·休伯曼：
Also, if you smell something putrid, disgusting or awful, use your imagination, those particles are going up into your nose and being detected by neurons that are part of your brain.
另外，如果你闻到了腐臭、恶心或难闻的味道，发挥你的想象力，这些颗粒就会进入你的鼻子，并被你大脑的神经元检测到。
Other ways of getting chemicals into our system is by putting them in our mouth, by literally taking foods and chewing them or sucking on them and breaking them down into their component parts, and that's one way that we sense chemicals with a thing, our tongue.
让化学物质进入我们系统的其他方法是将它们放入口中，通过真正地摄取食物并咀嚼它们或吮吸它们并将它们分解成其组成部分，这是我们用舌头来感知化学物质的一种方式。
And there are chemicals that can enter through other mucosal linings and other ...
有些化学物质可以通过其他粘膜内层和其他......
just think damp, sticky linings of your body, and the main ones would be the eyes.
想想你身体上潮湿、粘稠的内壁，其中最主要的就是眼睛。
So you've got your nose, your eyes, and your mouth.
所以你有鼻子、眼睛和嘴巴。
But mainly when we have chemicals coming into our system, it's through our nose or through our mouth, although sometimes through our skin — certain things can go transdermal, not many — and through our eyes.
但主要是当化学物质进入我们的系统时，它是通过我们的鼻子或通过我们的嘴，尽管有时通过我们的皮肤（某些东西可以透皮，但不多）和通过我们的眼睛。
Andrew Huberman:
安德鲁·休伯曼：
So these chemicals, we sometimes bring into our body, into our biology, through deliberate action.
因此，我们有时会通过有意的行为将这些化学物质带入我们的身体，进入我们的生物学。
We select a food, we chew that food, and we do it intentionally.
我们选择一种食物，咀嚼该食物，并且是有意识地这样做。
Sometimes they're coming into our body through nondeliberate action.
有时它们会通过无意的行为进入我们的身体。
We enter an environment and there's smoke, and we smell the smoke, and as a consequence, we take action.
我们进入一个有烟雾的环境，我们闻到烟雾的味道，因此我们采取行动。
Sometimes we are forced to eat something because somebody tells us we should eat it, or we do it to be polite.
有时我们被迫吃一些东西，因为有人告诉我们应该吃它，或者我们这样做是出于礼貌。
So there are all these ways that chemicals can make it into our body.
因此，化学物质可以通过多种方式进入我们的身体。
Sometimes, however, other people are actively making chemicals with their body, typically this would be with their breath, with their tears, or possibly ...
然而，有时，其他人正在积极地用他们的身体制造化学物质，通常是用他们的呼吸，用他们的眼泪，或者可能......
I want to underscore possibly, by making what are called pheromones, molecules that they release into the environment, typically through the breath, that enter our system through our nose, our eyes or our mouth that fundamentally change our biology.
我想强调的是，通过制造所谓的信息素，它们通常通过呼吸释放到环境中的分子，通过我们的鼻子、眼睛或嘴巴进入我们的系统，从根本上改变我们的生物学。
Andrew Huberman:
安德鲁·休伯曼：
I will explain how smell and taste and these pheromone effects work, but I'll just give an example, which is a very salient and interesting one that was published about 10 years ago in the journal Science.
我将解释嗅觉、味觉以及这些信息素效应如何发挥作用，但我只举一个例子，这是一个非常突出且有趣的例子，大约 10 年前发表在《科学》杂志上。
Science magazine is one of the three, what we call, apex journals.
《科学》杂志是我们所说的三大顶级期刊之一。
There are a lot of journals out there, but for those of you that want to know, Science magazine, Nature magazine and Cell are considered the three top apex journals.
期刊有很多，但对于那些想了解的人来说，《科学》杂志、《自然》杂志和《细胞》被认为是三大顶级期刊。
They are the most stringent in terms of getting papers accepted there, even reviewed there.
他们对于论文的接受甚至审查都是最严格的。
They have about a 95% rejection rate at the front gate, meaning they don't even review 95% of what gets sent to them.
他们的前门拒绝率约为 95%，这意味着他们甚至不会审核发送给他们的 95% 的内容。
Other things that they do decide to review then get sent out; a very small percentage of those get published.
他们确实决定审查然后发送出去的其他事情；其中只有很小一部分得到出版。
It's very stringent.
这是非常严格的。
This paper came out in science showing that humans, men in particular in this study, have a strong biological response and hormonal response to the tears of women.
这篇发表在《科学》杂志上的论文表明，人类，尤其是这项研究中的男性，对女性的眼泪有强烈的生物反应和荷尔蒙反应。
Andrew Huberman:
安德鲁·休伯曼：
What they did is they had women, and in this case it was only women, for whatever reason, cry, and they collected their tears.
他们所做的是他们有女人，而在这种情况下，只有女人，无论出于什么原因，哭泣，他们收集眼泪。
Then those tears were smelled by male subjects, or male subjects got what was essentially the control, which was the saline.
然后，男性受试者会闻到这些眼泪，或者男性受试者得到本质上是对照的东西，即盐水。
Men that smelled these tears that were evoked by sadness had a reduction in their testosterone levels that was significant.
闻到这些由悲伤引起的眼泪的男性的睾丸激素水平显着降低。
They also had a reduction in brain areas that were associated with sexual arousal.
他们与性唤起相关的大脑区域也减少了。
Now, before you run off with your interpretations about what this means and criticize the study for any variety of reasons, let's just take a step back.
现在，在你对这意味着什么进行解释并以各种理由批评这项研究之前，让我们先退后一步。
I will criticize the study for a variety of reasons too.
我也会出于各种原因批评这项研究。
One is that they only used female tears and male subjects, so it would've been nice for them to also use female tears and female subjects smelling those, male tears and male subjects smelling those, male tears and female subjects smelling those, and so on.
一是他们只使用了女性的眼泪和男性受试者，所以如果他们也使用女性的眼泪和女性受试者的气味，男性的眼泪和男性受试者的气味，男性的眼泪和女性受试者的气味，等等，那就太好了。
Andrew Huberman:
安德鲁·休伯曼：
They didn't do that.
他们没有那样做。
They did have a large number of subjects, so that's good.
他们确实有很多科目，所以这很好。
That adds power to the study.
这为研究增添了力量。
And they did have to collect these tears by having the women watch a ...
他们确实必须让女人们观看……来收集这些眼泪。
what was essentially a sad scene from a movie.
这本质上是电影中的悲伤场景。
They actually recruited subjects that had a high propensity for crying at sad movies, which was not all women.
他们实际上招募了那些在观看悲伤电影时很容易哭泣的受试者，其中并不全是女性。
It turned out that the people that they recruited for the study were people who said, "Yes, I tend to cry when I see sad things in movies." What they were really trying to do is just get tears that were authentically cried in response to sadness as opposed to putting some irritant in the eye and collecting tears that were evoked by something else, like just having the eyes irritated.
事实证明，他们为这项研究招募的人都说：“是的，当我在电影中看到悲伤的事情时，我倾向于哭泣。”他们真正想做的只是获得因悲伤而真正流下的眼泪，而不是在眼睛里放一些刺激物并收集由其他东西引起的眼泪，比如只是眼睛受到刺激。
Nonetheless, what this study illustrates is that there are chemicals in tears that are evoking, or changing, the biology of other individuals.
尽管如此，这项研究表明，眼泪中的化学物质正在唤起或改变其他个体的生物学特征。
Andrew Huberman:
安德鲁·休伯曼：
Now, most of us don't think about sniffing or smelling other people's tears, but you can imagine how in close couples or in family members or even close friendships, et cetera, that we are often in close proximity to other people's tears.
现在，我们大多数人都不会想到去嗅或闻别人的眼泪，但你可以想象，在亲密的夫妻、家庭成员甚至亲密的友谊等中，我们常常离别人的眼泪很近。
Now, I didn't select this study as an example because I want to focus on the effects of tears on hormones per se, although I do find the results really interesting.
现在，我没有选择这项研究作为例子，因为我想关注眼泪对激素本身的影响，尽管我确实发现结果非常有趣。
I chose it because I wanted to just emphasize or underscore the fact that chemicals that are made by other individuals are powerfully modulating our internal state, and that's something that most of us don't appreciate.
我选择它是因为我想强调或强调这样一个事实：其他人制造的化学物质正在强有力地调节我们的内部状态，而这是我们大多数人都不欣赏的。
I think most of us can appreciate the fact that if we smell something putrid, we tend to retract, or if we smell something delicious, we tend to lean into it.
我想我们大多数人都能意识到这样一个事实：如果我们闻到一些腐臭的东西，我们往往会退缩，或者如果我们闻到一些美味的东西，我们往往会倾向于它。
But there are all these ways in which chemicals are affecting our biology, and interpersonal communication using chemicals is not something that we hear that often about, but it's super interesting.
但是化学物质影响我们的生物学的方式有很多，并且使用化学物质进行人际交流并不是我们经常听到的，但它非常有趣。
Andrew Huberman:
安德鲁·休伯曼：
So let's talk about smell and what smell is and how it works.
那么让我们来谈谈气味、什么是气味以及它是如何发挥作用的。
I'm going to make this very basic, but I am going to touch on some of the core elements of the neurobiology.
我将使其变得非常基础，但我将触及神经生物学的一些核心要素。
So here's how smell works.
这就是气味的工作原理。
Smell starts with sniffing.
嗅觉从嗅开始。
Now that may come as no surprise, but no volatile chemicals can enter our nose unless we inhale them.
现在这可能并不奇怪，但除非我们吸入，否则挥发性化学物质不会进入我们的鼻子。
If our nose is occluded or if we're actively exhaling, it's much more difficult for smells to enter our nose, which is why people cover their nose when something smells bad.
如果我们的鼻子被堵塞或者我们在主动呼气，气味就更难进入我们的鼻子，这就是为什么人们在闻到难闻的东西时会捂住鼻子。
Now, the way that these volatile odors come into the nose is interesting.
现在，这些挥发性气味进入鼻子的方式很有趣。
The nose has a mucosal lining, mucus that is designed to trap things, to actually bring things in and get stuck there.
鼻子有一层粘膜，粘液的作用是捕获东西，将东西带进去并卡在那里。
At the base of your brain ...
在你大脑的底部...
So you could actually imagine this, or if you wanted, you could touch the roof of your mouth, so right above the roof of your mouth about two centimeters is your olfactory bulb.
所以你实际上可以想象这一点，或者如果你愿意的话，你可以触摸你的上颚，所以你的上颚上方大约两厘米就是你的嗅球。
Andrew Huberman:
安德鲁·休伯曼：
The olfactory bulb is a collection of neurons, and those neurons actually extend out of your skull into your nose, into the mucosal lining.
嗅球是神经元的集合，这些神经元实际上从头骨延伸到鼻子，进入粘膜内层。
So what this means in a literal sense is that you have neurons that extend their little dendrites and axon-like things or little processes, as we call them, out into the mucus, and they respond to different odorant compounds.
因此，从字面意义上来说，这意味着神经元将它们的小树突和轴突状物体或小突起（我们所说的它们）延伸到粘液中，并且它们对不同的气味化合物做出反应。
Now, the olfactory neurons also send a branch deeper into the brain, and they split off into three different paths.
现在，嗅觉神经元也向大脑深处发出一个分支，它们分成三个不同的路径。
So one path is for what we call innate odor responses.
因此，一种途径是我们所说的固有气味反应。
So you have some hard-wired aspects to the way that you smell the world that were there from the day you were born and that will be there until the day you die.
因此，你嗅觉世界的方式有一些固有的方面，这些方面从你出生的那天起就一直存在，直到你死的那一天。
These are the pathways and the neurons that respond to things like smoke, which as you can imagine, there's a highly adaptive function to being able to detect burning things because burning things generally means lack of safety or impending threat of some kind.
这些是对烟雾等物质做出反应的通路和神经元，正如您可以想象的那样，能够检测燃烧的物质具有高度的适应性功能，因为燃烧的物质通常意味着缺乏安全性或迫在眉睫的某种威胁。
Andrew Huberman:
安德鲁·休伯曼：
It calls for action, and indeed these neurons project to a central area of the brain called the amygdala, which is often discussed in terms of fear, but it's really a fear-and-threat detection.
它要求采取行动，事实上，这些神经元投射到大脑的一个称为杏仁核的中央区域，人们经常在恐惧方面讨论这个区域，但这实际上是一种恐惧和威胁检测。
So some compounds, some chemicals in your environment, when you smell them, unless you're trained to overcome them because you're a firefighter, you will naturally have a heightened level of alertness.
因此，当您闻到环境中的某些化合物、某些化学物质时，除非您接受过克服它们的训练，因为您是一名消防员，否则您自然会提高警惕。
You will sense threat, and if you're in sleep even, it will wake you up, all right?
你会感觉到威胁，即使你在睡觉，它也会叫醒你，好吗？
So, that's a good thing — it's an emergency system.
所以，这是一件好事——这是一个应急系统。
You also have neurons in your nose that respond to odorants, or combinations of odorants, that evoke a sense of desire and what we call "appetitive" behaviors, approach behaviors that make you want to move toward something.
你的鼻子里也有神经元，它们会对气味或气味的组合做出反应，从而唤起一种欲望感，以及我们所说的“食欲”行为，即让你想要走向某物的行为。
So when you smell a delicious cookie or some dish that's really savory that you really like, or a wonderful orange, and you say ...
所以，当你闻到美味的饼干或一些你真正喜欢的美味佳肴，或者美味的橙子时，你会说……
or it feels delicious, or it smells delicious, that's because of these innate pathway, these pathways that require no learning whatsoever.
或者感觉很美味，或者闻起来很美味，那是因为这些天生的途径，这些途径不需要任何学习。
Andrew Huberman:
安德鲁·休伯曼：
Now, some of the pathways from the nose, these olfactory neurons into the brain are involved in learned associations with odors.
现在，从鼻子、嗅觉神经元到大脑的一些通路参与了与气味的习得关联。
Many people have this experience that they can remember the smell of their grandmother's home or their grandmother's hands even, or the smell of particular items baking or on the stove in a particular environment.
许多人都有这样的经历，他们可以记住祖母家的气味，甚至祖母手的气味，或者在特定环境下烘烤或炉子上特定物品的气味。
Typically, these memories tend to be of a nurturing sort of feeling safe and protected.
通常，这些记忆往往是一种培育性的安全感和受到保护的感觉。
But one of the reasons why olfaction smell is so closely tied to memory is because olfaction is the most ancient sense that we have, where ...
但嗅觉与记忆如此紧密联系的原因之一是因为嗅觉是我们拥有的最古老的感觉，其中......
I should say chemical sensing is among the most primitive and ancient senses that we have — probably almost certainly evolved before vision and before hearing.
我应该说，化学传感是我们拥有的最原始、最古老的感官之一——几乎可以肯定是在视觉和听觉之前进化的。
But when we come into the world, because we're still learning about the statistics of life, about who's friendly and who's not friendly, and where's a fun place to be and where's a boring place to be, that all takes a long time to learn.
但当我们来到这个世界上时，因为我们仍在学习生活的统计数据，谁是友好的，谁是不友好的，哪里是有趣的地方，哪里是无聊的地方，所有这些都需要很长时间才能学习。
Andrew Huberman:
安德鲁·休伯曼：
But the olfactory system seems to imprint, seems to lay down memories, very early and to create these very powerful associations.
但嗅觉系统似乎很早就留下了印记、留下了记忆，并创造了这些非常强大的联想。
And if you think about it long enough and hard enough, many of you can probably realize that there are certain smells that evoke a memory of a particular place or person or context, and that's because you also have pathways out of the nose that are not for innate behaviors like cringing or repulsion or gagging or for that repetitive sensation, but that just remind you of a place or a thing or a context — could be flowers in spring, could be grandmother's home and cookies.
如果你思考得足够长、足够努力，你们中的许多人可能会意识到，有些气味会唤起对特定地点、人或环境的记忆，那是因为你也有从鼻子发出的通道，这些通道不是用于固有行为，如畏缩、排斥、作呕或重复的感觉，而是让你想起一个地方、一件事或一个环境——可能是春天的花朵，可能是祖母的家和饼干。
This is a very common occurrence and it's a very common occurrence because this generally exists in all of us, so we have pathway for innate responses and a pathway for learn responses.
这是一个非常常见的现象，而且它是一个非常常见的现象，因为这普遍存在于我们所有人身上，所以我们有先天反应的途径和学习反应的途径。
And then we have this other pathway, and in humans it's a little bit controversial as to whether or not it sits truly separate from the standard olfactory system or whether or not it's its own system embedded in there, but ...
然后我们还有另外一条途径，在人类中，关于它是否真正与标准嗅觉系统分开，或者是否有自己的系统嵌入其中，还存在一些争议，但是......
that they call the accessory olfactory pathway.
他们称之为辅助嗅觉通路。
Andrew Huberman:
安德鲁·休伯曼：
Accessory olfactory pathway is what in other animals is responsible for true pheromone effects.
在其他动物中，辅助嗅觉通路负责真正的信息素效应。
We will talk about true pheromone effects.
我们将讨论真正的信息素效应。
But for example, in rodents and in some primates including mandrills, if you've ever seen a mandrill, they have these big beak nose things.
但例如，在啮齿动物和一些灵长类动物中，包括山魈，如果你见过山魈，它们有这些大喙鼻子。
You may have seen them at the zoo.
你可能在动物园见过它们。
Look them up if you haven't seen them already.
如果您还没有看过它们，请查找它们。
M-A-N-D-R-I-L-S, mandrils — there are strong pheromone effects.
M-A-N-D-R-I-L-S，心轴——有很强的信息素效应。
Some of those include things like if you take a pregnant female rodent or mandrill, you take away the father that created those fetuses or fetus, and you introduce the scent of the urine or the fur of a novel male, she will spontaneously abort or miscarry those fetuses; it's a very powerful effect.
其中一些包括，如果你拿一只怀孕的雌性啮齿动物或山魈，你带走了创造这些胎儿或胎儿的父亲，并且你引入了一个新的雄性的尿液或皮毛的气味，她会自发地流产或流产这些胎儿；这是一个非常强大的效果。
In humans, it's still controversial whether or not anything like that can happen, but it's a very powerful pheromone effect in other animals.
对于人类来说，是否会发生类似的事情仍然存在争议，但对于其他动物来说，这是一种非常强大的信息素效应。
Andrew Huberman:
安德鲁·休伯曼：
Another example of a pheromone effect is called the Vandenbergh effect, named after the person who discovered this effect, where you take a female of a given species that has not entered puberty, you expose her to the scent or the urine from a sexually competent, meaning postpubertal male, and she spontaneously goes into puberty earlier.
信息素效应的另一个例子称为范登堡效应，以发现这种效应的人的名字命名，其中你将尚未进入青春期的特定物种的雌性暴露在有性能力（即青春期后的雄性）的气味或尿液中，她会自发地提前进入青春期。
So something about the scent triggers something through this accessory factory system.
因此，气味的某些东西会通过这个配件工厂系统触发一些东西。
This is a true pheromone effect and creates ovulation, right — and menstruation, or in rodents it's an estrous cycle, not a menstrual cycle.
这是一种真正的信息素效应，会产生排卵，对吧——还有月经，或者在啮齿类动物中，这是一个动情周期，而不是月经周期。
Andrew Huberman:
安德鲁·休伯曼：
So this is not to say that the exact same things happen in humans.
所以这并不是说完全相同的事情发生在人类身上。
In humans, as I mentioned earlier, there's chemical sensing between individuals that may be independent of the nose, and we will talk about those, but those are basically the three paths by which smells, odors, impact us.
正如我之前提到的，在人类中，个体之间存在可能独立于鼻子的化学感应，我们将讨论这些，但这些基本上是气味影响我们的三种途径。
So I want to talk about the act of smelling, and if you are not somebody who's very interested in smell but you are somebody who's interested in making your brain work better, learning faster, remembering more things, this next little segment is for you because it turns out that how you smell, meaning the act of smelling, not how good or bad you smell, but the act of smelling, sniffing and inhalation powerfully impacts how your brain functions and what you can learn and what you can't learn.
所以我想谈谈嗅觉的行为，如果你不是一个对嗅觉非常感兴趣的人，但你是一个对让你的大脑更好地工作、学得更快、记住更多的东西感兴趣的人，那么接下来的一小部分适合你，因为事实证明，你的气味，意味着嗅觉的行为，不是你闻起来有多好或多坏，而是嗅、嗅和吸气的行为强烈影响你的大脑功能以及你能学到什么和不能学到什么。
Andrew Huberman:
安德鲁·休伯曼：
Breathing generally consists of two actions, inhaling and exhaling, and we have the option, of course, to do that through our nose or our mouth.
呼吸通常由吸气和呼气两个动作组成，当然，我们可以选择通过鼻子或嘴巴进行呼吸。
I've talked on previous episodes about the fact that there are great advantages to being a nasal breather, and there are great disadvantages to being a mouth breather.
我在前几集中谈到过这样一个事实：用鼻呼吸有很大的优点，而用嘴呼吸有很大的缺点。
There are excellent books and data on this.
有关于这方面的优秀书籍和数据。
There's the recent book "Breath," by James Nestor, which is an excellent book that describes some of the positive effects of nasal breathing as well as other breathing practices.
詹姆斯·内斯特（James Nestor）最近出版了《呼吸》（Breath）一书，这是一本优秀的书，描述了鼻呼吸以及其他呼吸练习的一些积极影响。
There's also the book "Jaws," by my colleagues Paul Ehrlich and Sandra Kahn, with the forward by Jared Diamond and an introduction by Robert Sapolsky from Stanford.
还有我的同事保罗·埃利希（Paul Ehrlich）和桑德拉·卡恩（Sandra Kahn）所著的《大白鲨》一书，由贾里德·戴蒙德（Jared Diamond）担任前锋，斯坦福大学的罗伯特·萨波尔斯基（Robert Sapolsky）作了介绍。
So, that's a book chock-a-block with heavy hitter authors that describes how being a nasal breather is beneficial for jaw structure, for immune system function, et cetera.
所以，这是一本由重量级作者组成的书，描述了鼻呼吸如何有益于下巴结构、免疫系统功能等。
Breathing in through your nose, sniffing actually has positive effects on the way that you can acquire and remember information.
通过鼻子呼吸，嗅实际上对您获取和记忆信息的方式有积极的影响。
Andrew Huberman:
安德鲁·休伯曼：
Noam Sobel's group, originally at UC Berkeley, and then at the Weizmann Institute, has published a number of papers that I'd like to discuss today.
诺姆·索贝尔（Noam Sobel）的小组最初在加州大学伯克利分校，后来在魏茨曼研究所，发表了许多论文，我今天想讨论这些论文。
One of them, "Human non-olfactory cognition phase-locked with inhalation." This was published in Nature Human Behavior, an excellent journal — showed that the act of inhaling has a couple of interesting and powerful consequences.
其中之一，“人类非嗅觉认知与吸气锁相”。这篇文章发表在一本优秀的期刊《自然人类行为》上——表明吸入的行为会产生一些有趣而强大的后果。
First of all, as we inhale, the brain increases in arousal.
首先，当我们吸气时，大脑的兴奋度会增加。
Our level of alertness and attention increases when we inhale as compared to when we exhale.
与呼气时相比，吸气时我们的警觉性和注意力水平会提高。
Now, of course, with every inhale, there's an exhale.
当然，现在每次吸气都会有呼气。
You could probably double up on your inhales if you're doing physiological sighs.
如果你正在进行生理性叹息，你可能可以加倍吸气。
I've talked about these before, so double inhales followed by an exhale, something like that.
我之前已经讨论过这些，所以双吸气然后呼气，类似的事情。
Or if you're speaking, you're going to change your cadence and ratio of inhales and exhales, but typically we inhale, then we exhale.
或者，如果您在说话，您将改变吸气和呼气的节奏和比例，但通常我们会吸气，然后呼气。
Andrew Huberman:
安德鲁·休伯曼：
As we inhale, what this paper shows is that the level of alertness goes up in the brain.
这篇论文表明，当我们吸气时，大脑的警觉性水平会上升。
And this makes sense because as the most primitive and primordial sense by which we interact with our environment and bring chemicals into our system and detect our environment, inhaling is a cue for the rest of the brain to ...
这是有道理的，因为作为我们与环境互动、将化学物质带入我们的系统并检测我们的环境的最原始和最原始的感觉，吸气是大脑其他部分...
essentially to pay attention to what's happening, not just to the odors.
本质上是要注意正在发生的事情，而不仅仅是气味。
And as the name of this paper suggests, "Human non-olfactory cognition phase-locked with inhalation," what that means is that the act of inhaling itself wakes up the brain.
正如这篇论文的名字所暗示的，“人类非嗅觉认知与吸气锁相”，这意味着吸气的行为本身会唤醒大脑。
It's not about what you're perceiving or what you're smelling.
这与你感知到什么或闻到什么无关。
And indeed, sniffing as an action, inhaling as an action, has a powerful effect on your ability to be alert, your ability to attend, to focus and your ability to remember information.
事实上，嗅觉、吸气对于你的警觉能力、专注能力、集中注意力以及记忆信息的能力有着强大的影响。
When we exhale, the brain goes through a subtle but nonetheless significant dip in level of arousal and ability to learn.
当我们呼气时，大脑的觉醒水平和学习能力会经历微妙但仍然显着的下降。
Andrew Huberman:
安德鲁·休伯曼：
So what does this mean?
那么这意味着什么呢？
How should you use this knowledge?
你应该如何运用这些知识？
Well, you could imagine, and I think this would be beneficial for most people to focus on nasal breathing while doing any kind of focused work that doesn't require that you speak or eat or ingest something.
嗯，你可以想象，我认为这对大多数人来说是有益的，在做任何不需要说话、吃东西或摄入任何东西的专注工作时，专注于鼻呼吸。
There's a separate paper published in the Journal of Neuroscience that shows that indeed if human subjects are restricted to breathing through their nose, they learn better than if they have the option of breathing through their mouth or a combination of their nose and mouth.
《神经科学杂志》上发表的另一篇论文表明，事实上，如果人类受试者被限制通过鼻子呼吸，他们比可以选择通过嘴或鼻子和嘴混合呼吸时学得更好。
These are significant effects in humans using modern techniques from excellent groups.
这些都是使用优秀群体的现代技术对人类产生的显着影响。
So sniffing itself is a powerful modulator of our cognition and our ability to learn.
因此，嗅探本身是我们认知和学习能力的强大调节器。
You can imagine all sorts of ways that you might apply that as a tool, and I suggest that you play with it a bit, that if you're having a hard time staying awake and alert, you're having a hard time remembering information, you feel like you have a kind of attention deficit, nonclinical, of course, nasal breathing ought to help, extending or making your inhales more intense ought to help.
你可以想象各种方式，你可以将其作为一种工具来应用，我建议你稍微尝试一下，如果你很难保持清醒和警觉，你很难记住信息，你觉得你有一种注意力缺陷，非临床的，当然，鼻呼吸应该有帮助，延长或使你的吸气更强烈应该有帮助。
Andrew Huberman:
安德鲁·休伯曼：
Now, this isn't really about chemical sensing per se, but here's where it gets interesting and exciting.
现在，这并不是真正的化学传感本身，但这就是它变得有趣和令人兴奋的地方。
If you are somebody who doesn't have a very good sense of smell, or you're somebody who simply wants to get better at smelling and tasting things, you can actually practice sniffing.
如果你的嗅觉不是很好，或者你只是想更好地闻和尝东西，你实际上可以练习嗅。
I know that sounds ridiculous, but it turns out that simply sniffing nothing.
我知道这听起来很荒谬，但事实证明，这只是嗅探什么。
So doing something like this ; I guess the microphone has a smell.
所以做这样的事情；我猜麦克风有味道。
I guess that pen doesn't have a smell.
我猜那支笔没有味道。
Turns out that doing a series of inhales, and of course each one is followed by an exhale 10 or 15 times, and then smelling an object like an orange or another item of food or even the skin of somebody else will lead to an increase in your ability to perceive those odors.
事实证明，进行一系列吸气，当然每次吸气后呼气 10 或 15 次，然后闻橙子或其他食物甚至其他人的皮肤等物体，会增强你感知这些气味的能力。
Now, there are probably two reasons for that.
现在，可能有两个原因。
One reason is that...
原因之一是……
Andrew Huberman:
安德鲁·休伯曼：
Now, there are probably two reasons for that.
现在，可能有两个原因。
One reason is that the brain systems of detecting things are waking up as a mere consequence of inhaling.
原因之一是，检测事物的大脑系统仅仅因为吸气而被唤醒。
So this is sort of the olfactory equivalent of opening your eyes wider in order to see more or less.
因此，这在嗅觉上相当于睁大眼睛以便看到更多或更少。
Last episode I talked about how opening your eyes wider actually increases your level of alertness; it's not just that your level of alertness causes your eyes to be opened wider.
上一集我谈到了如何睁大眼睛实际上可以提高你的警觉程度；这不仅仅是因为你的警觉程度让你的眼睛睁得更大。
Opening your eyes wider can actually increase your level of alertness.
把眼睛睁得更大实际上可以提高你的警觉程度。
Andrew Huberman:
安德鲁·休伯曼：
Well, turns out that breathing more deeply through the nose wakes up your brain, and it creates a heightened sensitivity of the neurons that relate to smell.
事实证明，通过鼻子更深地呼吸会唤醒你的大脑，并提高与嗅觉相关的神经元的敏感性。
And there's a close crossover of, I'm sure you know this, between smell and taste.
我相信你知道，嗅觉和味觉之间存在着紧密的交叉。
If any of you have ever had a cold or, for whatever reason, you've lost your sense of smell, you become what they call anosmic.
如果你们中的任何人曾经患过感冒，或者由于某种原因失去了嗅觉，那么您就会成为所谓的嗅觉丧失症患者。
Your sense of taste suffers also.
你的味觉也会受到影响。
We'll talk a little bit more about why that is in a few minutes.
几分钟后我们将详细讨论为什么会这样。
But as a first protocol, I'd really like all of you to consider becoming nasal breathers while you're trying to learn, while you're trying to listen, while you're trying to wake up your brain in any way and learn and retain information.
但作为第一个方案，我真的希望你们所有人在尝试学习、尝试倾听、尝试以任何方式唤醒大脑并学习和保留信息时考虑成为鼻呼吸者。
This is a powerful tool.
这是一个强大的工具。
Andrew Huberman:
安德鲁·休伯曼：
Now, there are other ways to wake up your brain more as well.
现在，还有其他方法可以更多地唤醒您的大脑。
For instance, the use of smelling salt.
例如，使用嗅盐。
I'm not recommending that you do this, necessarily, but there are excellent peer-reviewed data showing that, indeed, if you use smelling salts, which are mostly of the sort that include ammonia.
我并不建议您一定这样做，但有优秀的同行评审数据表明，确实，如果您使用嗅盐，其中大多数是含有氨的盐。
Ammonia is a very toxic scent.
氨是一种剧毒气味。
But it's toxic in a way that triggers this innate pathway, the pathway from the nose to the amygdala, and wakes up the brain and body in a major way.
但它在某种程度上是有毒的，会触发这条先天通路，即从鼻子到杏仁核的通路，并在很大程度上唤醒大脑和身体。
This is why they use smelling salts when people pass out.
这就是为什么当人们昏倒时他们会使用嗅盐。
This is why fighters used to use, or maybe sometimes still use, smelling salts in order to heighten their level of alertness.
这就是为什么战士过去常常使用，或者有时仍然使用，嗅盐来提高他们的警觉程度。
This is why powerlifters will inhale smelling salts.
这就是为什么举重运动员会吸入有气味的盐。
Andrew Huberman:
安德鲁·休伯曼：
They worked because they trigger the fear and kind of overall arousal systems of the brain.
它们之所以有效，是因为它们引发了恐惧和大脑的整体唤醒系统。
This is why I think most people probably shouldn't use ammonia or smelling salts to try and wake up, but they really do work.
这就是为什么我认为大多数人可能不应该使用氨水或嗅盐来尝试唤醒，但它们确实有效。
If you've ever smelled smelling salts, and I have, I tried this, they give you a serious jolt.
如果你曾经闻过盐味，我也试过，它们会给你带来严重的震动。
It's like six espresso infused into your bloodstream all at once.
这就像六杯浓缩咖啡同时注入您的血液中。
You are wide awake immediately, and you feel a heightened sense of desire to move because you release adrenaline into your body.
您立即就完全清醒了，并且由于向体内释放了肾上腺素，您感到更加渴望活动。
Andrew Huberman:
安德鲁·休伯曼：
Now, inhaling through your nose and doing nasal breathing is not going to do that.
现在，通过鼻子吸气并进行鼻呼吸并不能做到这一点。
It's going to be a more subtle version of waking up your system, of alerting your brain overall.
这将是唤醒你的系统、整体警告你的大脑的更微妙的版本。
And for those of you that are interested in having a richer, a more deep connection to the things that you smell and taste, including other individuals perhaps, not just food — practicing or enhancing your sense of sniffing, our ability to sniff, might sound like a kind of ridiculous protocol, but it's actually a kind of fun and cool experiment that you can do.
对于那些有兴趣与你闻到和尝到的东西建立更丰富、更深入的联系的人来说，也许包括其他人，而不仅仅是食物——练习或增强你的嗅觉，我们的嗅觉能力，可能听起来像是一种荒谬的协议，但这实际上是一种你可以做的有趣而酷的实验。
Andrew Huberman:
安德鲁·休伯曼：
You just do the simple experiment of taking, for instance, an orange.
例如，您只需做一个简单的实验，拿一个橙子。
You smell it.
你闻到了。
Try and gauge your level of perception of how orange-ish it smells or lemony, lemon-ish, lemony, I don't know.
试着衡量一下你对橙子味或柠檬味、柠檬味、柠檬味的感知水平，我不知道。
Is it lemon-ish or lemony?
是柠檬味还是柠檬味？
Lemony.
柠檬。
It smells, then set it away.
闻起来有味道，然后把它收起来。
Do 10 or 15 inhales.
吸气 10 或 15 次。
Followed by exhales, of course, or just through the nose.
当然，接下来是呼气，或者只是通过鼻子呼气。
I'm not going to do all 10 or 15.
我不会做所有 10 个或 15 个。
And then smell it again and you'll notice that your perception of that smell, the kind of richness of that smell will be significantly increased.
然后再闻一次，你会发现你对那种气味的感知，那种气味的浓郁度会显着增加。
Andrew Huberman:
安德鲁·休伯曼：
And that's again, for two reasons.
这又是出于两个原因。
One, the brain is in a position to respond to it better.
第一，大脑能够更好地做出反应。
Your brain has been aroused by the mere act of sniffing, but also the neurons that respond to that lemon odor, that lemony odor, are going to respond better.
你的大脑已经被单纯的嗅觉行为所唤醒，而且对柠檬气味做出反应的神经元也会做出更好的反应。
So you can actually have a heightened experience of something.
所以你实际上可以对某件事有更深入的体验。
And that, of course, will also be true for the taste system.
当然，对于味觉系统来说也是如此。
Andrew Huberman:
安德鲁·休伯曼：
You also can really train your sense of smell to get much, much better.
您还可以真正训练您的嗅觉，使其变得更好。
When Noam Sobel's group was at Berkeley, I happened to be a graduate student around that time.
当诺姆·索贝尔的团队在伯克利时，我恰好是一名研究生。
And every once in a while I'd look outside, and there would be people crawling around on the grass with goggles on, gloves on, and these hoods on with earmuffs.
每隔一段时间我就会看看外面，有人戴着护目镜，戴着手套，戴着头罩和耳罩，在草地上爬来爬去。
And they looked ridiculous.
他们看起来很可笑。
But what they were doing is they were actually learning to follow scent trails.
但他们所做的实际上是在学习追踪气味踪迹。
Andrew Huberman:
安德鲁·休伯曼：
So in the world of dogs, you have sight hounds that use their eyes in order to navigate and find things, and you have scent hounds that use their nose.
因此，在狗的世界中，有视觉猎犬，它们使用眼睛来导航和寻找事物，也有嗅觉猎犬，它们使用鼻子。
And the scent hounds are remarkable; they can be trained to detect the scent.
嗅觉猎犬也很出色；他们可以接受训练来检测气味。
These are the bomb-sniffing and the drug-sniffing dogs in airports.
这些是机场里的炸弹嗅探犬和毒品嗅探犬。
There are now dogs actually that can sniff out COVID infections with a very high degree of accuracy, that can be trained to that.
现在实际上有一些狗可以非常准确地嗅出新冠病毒感染，并且可以对其进行训练。
There's something about the COVID and similar infections that the body produces, probably in the immune response, some odors, and the dogs are, I think, as high as 90% in some cases.
与新冠病毒和身体产生的类似感染有关，可能是在免疫反应、一些气味中，我认为，在某些情况下，狗的感染率高达 90%。
Maybe even 95% accuracy.
甚至可能有 95% 的准确率。
Just remarkable.
太棒了。
There are theories that dogs can sniff out cancer.
有理论认为狗可以嗅出癌症。
Andrew Huberman:
安德鲁·休伯曼：
This stuff all exceeds statistical significance.
这些东西都超出了统计意义。
It's still a little bit mysterious in some ways, but you may not ever achieve the olfactory capabilities of a scent hound.
在某些方面它仍然有点神秘，但你可能永远无法达到嗅觉猎犬的嗅觉能力。
But what Noam Sobel's lab did is they had people completely eliminate their visual experience by having them wear dark glasses or goggles.
但诺姆·索贝尔的实验室所做的是，他们让人们戴上墨镜或护目镜，完全消除他们的视觉体验。
So they couldn't see and they couldn't hear.
所以他们看不见，也听不见。
They couldn't sense anything with their sense of touch.
他们的触觉根本感受不到任何东西。
They had thick gloves on.
他们戴着厚厚的手套。
Andrew Huberman:
安德鲁·休伯曼：
But they had these masks on where just their nasal passages were open.
但他们将这些面罩戴在只有鼻道开放的地方。
And people could, in a fairly short amount of time, learn to follow a chocolate scent trail on the ground, which is not something that most people want to do.
人们可以在相当短的时间内学会追踪地面上的巧克力气味痕迹，但这不是大多数人想要做的事情。
But what they showed, using brain imaging, et cetera, and subsequent studies, is that the human brain, you, can learn to really enhance your sense of smell and become very astute in distinguishing whether or not one particular odor or combinations of odors is such that it's less than or more than a different odor, for instance.
但他们利用大脑成像等技术以及随后的研究表明，人类的大脑，你，可以学会真正增强你的嗅觉，并变得非常敏锐，能够区分一种特定的气味或气味组合是否小于或大于另一种气味。
Andrew Huberman:
安德鲁·休伯曼：
Now, why would you want to do this?
现在，你为什么要这样做？
Well, if you like to eat as much as I do, one of the things that can really enhance your sense of pleasure from the experience of ingesting food is to enhance your sense of smell.
好吧，如果你和我一样喜欢吃东西，那么真正能增强你摄入食物的愉悦感的方法之一就是增强你的嗅觉。
And if you don't have a great sense of smell, or if you have a sense of smell that's really so good that it's always picking up bad odors, we'll talk about that in a minute.
如果你的嗅觉不是很好，或者你的嗅觉非常好，但总是闻到难闻的气味，我们稍后会讨论这个问题。
Andrew Huberman:
安德鲁·休伯曼：
Well, then you might want to tune up your sense of smell by doing this practice of 10 or 15 breaths.
好吧，那么您可能想通过进行 10 或 15 次呼吸的练习来调整您的嗅觉。
Excuse me, sniffs, not breaths.
对不起，是嗅觉，不是呼吸。
Sniffs.
闻闻。
And then interacting with some food item or thing that you're interested in smelling more of.
然后与一些你更感兴趣闻的食物或东西进行互动。
So these could be the ingredients that you're cooking with.
所以这些可能是你烹饪时所用的原料。
I really encourage you to try and really smell them.
我真的鼓励你尝试并真正闻它们的味道。
Andrew Huberman:
安德鲁·休伯曼：
You sometimes hear this as kind of a mindfulness practice, like, "Ooh, really smell the food.
有时你会听到这是一种正念练习，比如，“哦，真的闻到了食物的味道。
Really taste the food." And we always hear about that as kind of a mindfulness and presence thing, but you actually can increase the sensitivity of your olfactory and your taste system by doing this.
真正品尝食物的味道。”我们总是听说这是一种正念和存在感，但实际上你可以通过这样做来提高嗅觉和味觉系统的敏感性。
And it has long-term effects.
而且它具有长期影响。
That's what's so interesting.
这就是有趣的地方。
This isn't the kind of thing that you have to do every time you eat.
这不是每次吃饭时都必须做的事情。
You don't have to be the weirdo in the restaurant that's picking up the radish and jamming it up your nostrils.
你不必成为餐馆里捡起萝卜塞进鼻孔的怪人。
Please don't do that.
请不要这样做。
Andrew Huberman:
安德鲁·休伯曼：
You don't have to necessarily smell everything although it's nice sometimes to smell the food that you're about to eat and as you eat it.
你不一定要闻到所有东西的味道，尽管有时闻一下你即将吃的食物和吃东西的味道是很好的。
But it has long-term effects in terms of your ability to distinguish and discriminate different types of odors.
但它会对您区分和辨别不同类型气味的能力产生长期影响。
And these don't even have to be very pungent foods, it turns out.
事实证明，这些甚至不必是非常辛辣的食物。
The studies show that it doesn't have to be some really stinky cheese.
研究表明，它不一定是一些非常臭的奶酪。
There are cheese shops that I've walked into where I just basically gag.
我走进过一些奶酪店，在那里我基本上感到恶心。
I can't handle it.
我应付不了。
I just can't be in there; it just overwhelms me.
我就是不能呆在那里；这让我不知所措。
Other people, they love that smell.
其他人则喜欢这种气味。
Andrew Huberman:
安德鲁·休伯曼：
So you have to tune it to your interest and experience.
所以你必须根据你的兴趣和经验来调整它。
But I think, even for you fasters out there, everybody eats at some point.
但我认为，即使对于那些禁食的人来说，每个人都会在某个时候吃东西。
Everybody ingests chemicals through their mouth.
每个人都通过嘴摄入化学物质。
And one of the ways that you can powerfully increase your relationship to that experience and make it much more positive is through just the occasional practice of 10 or 15 sniffs of nothing, which almost sounds ridiculous, like how could that be?
你可以通过偶尔练习 10 或 15 次嗅嗅来有力地增强你与这种体验的关系并使其变得更加积极，其中一种方法是，这听起来几乎很荒谬，怎么可能呢？
But now you understand why.
但现在你明白为什么了。
It's because of the way that the sniffing action increases the alertness of the brain as well as increasing the sensitivity of the system.
这是因为嗅探动作可以提高大脑的警觉性以及系统的敏感性。
Andrew Huberman:
安德鲁·休伯曼：
No other system that I'm aware of in our body is as amenable to these kinds of behavioral training shifts and allow them to happen so quickly.
据我所知，我们体内没有其他系统能够如此适应这种行为训练转变并允许它们如此迅速地发生。
I would love to be able to tell you that just doing 10 or 15 near-far exercises with a pen, or going outside for 10 or 15 seconds each morning, is going to completely change the way that you see the world.
我很想告诉你，只需用笔做 10 或 15 次远近练习，或者每天早上出去 10 或 15 秒，就会彻底改变你看待世界的方式。
But it actually isn't the case; it requires more training.
但事实并非如此；它需要更多的培训。
A little bit more effort in the visual system.
在视觉系统上多花点功夫。
Andrew Huberman:
安德鲁·休伯曼：
In the olfactory system, in your smell system and in your taste system, just the tiniest bit of training and attention in sniffing, inhaling, can radically change your relationship to food, such that you actually start to feel very different as a consequence of ingesting those foods, as well as becoming more discerning about which foods you like and which ones you don't like.
在嗅觉系统、嗅觉系统和味觉系统中，只要在嗅、吸气方面进行最微小的训练和注意力，就可以从根本上改变你与食物的关系，这样你实际上开始因为摄入这些食物而感觉非常不同，并且更加能辨别你喜欢哪些食物和不喜欢哪些食物。
Andrew Huberman:
安德鲁·休伯曼：
And we're going to talk about that because there's a really wonderful thing that happens when you start developing a sensitive pallet and a sensitive sense of smell in a way that allows you to guide your eating and smelling decisions.
我们要讨论这个，因为当你开始培养敏感的托盘和敏感的嗅觉，从而引导你的饮食和嗅觉决定时，会发生一件非常美妙的事情。
And maybe even interpersonal decisions about who you spend time with or mate with, or whatever, in a way that is really in line with your biology.
甚至可能是关于与谁共度时光或与谁交配等人际决定，以真正符合您的生物学的方式。
Andrew Huberman:
安德鲁·休伯曼：
In fact, how well we can smell and taste things is actually a very strong indication of our brain health.
事实上，我们对事物的嗅觉和味觉能力实际上是我们大脑健康状况的一个非常有力的指标。
Now that's not to say that if you have a poor sense of smell or a poor sense of taste that you're somehow brain damaged or you're going to have dementia.
这并不是说，如果你的嗅觉或味觉不佳，你的大脑就会受到某种程度的损伤，或者你就会患上痴呆症。
Although sometimes early signs of dementia or loss of neurons in other regions of the brain related to, say, Parkinson's, can show up first as a loss of sense of smell.
尽管有时痴呆症或与帕金森病等相关的大脑其他区域的神经元丧失的早期症状可能首先表现为嗅觉丧失。
Again, it's not causal and it's certainly not the case that every time you have a sudden loss of smell that there's necessarily brain damage.
再说一次，这不是因果关系，也不是每次突然失去嗅觉就一定会造成脑损伤。
I want to be very clear about that.
我想非常清楚地说明这一点。
But they are often correlated.
但它们往往是相关的。
Andrew Huberman:
安德鲁·休伯曼：
There's also a lot of interest right now in loss of sense of smell, because one of the early detection signs of COVID-19 was a loss of sense of smell.
目前人们对嗅觉丧失也很感兴趣，因为 COVID-19 的早期检测迹象之一就是嗅觉丧失。
So I just briefly want to talk about loss of sense of smell and regaining sense of smell and taste, because these have powerful implications for overall health.
所以我只想简单地谈谈嗅觉丧失和嗅觉和味觉恢复，因为这些对整体健康有着重大影响。
And in fact can indicate something about brain damage and can even inform how quickly we might be recovering from something like a concussion.
事实上，它可以表明一些有关大脑损伤的信息，甚至可以告诉我们从脑震荡等疾病中恢复的速度有多快。
Andrew Huberman:
安德鲁·休伯曼：
So our olfactory neurons, these neurons in our nose that detect odors, are really unique among other brain neurons because they get replenished throughout life.
因此，我们的嗅觉神经元，即鼻子中检测气味的神经元，在其他大脑神经元中确实是独一无二的，因为它们在一生中都会得到补充。
They don't just regenerate, but they get replenished.
它们不仅会再生，还会得到补充。
So regeneration is when something is damaged and it regrows.
因此，再生是指某物受损并重新生长。
These neurons are constantly turning over throughout our lifespan.
这些神经元在我们的一生中不断更新。
They're constantly being replenished.
它们不断得到补充。
They're dying off and they're being replaced by new ones.
它们正在消亡，并被新的取代。
This is an amazing aspect of our brain that's basically unique to these neurons.
这是我们大脑的一个令人惊奇的方面，对于这些神经元来说基本上是独一无二的。
Andrew Huberman:
安德鲁·休伯曼：
There's one other region of the brain where there's a little bit of this maybe.
大脑的另一个区域可能也有这样的一点。
But these olfactory neurons, about every three or four weeks, they die.
但这些嗅觉神经元大约每三到四个星期就会死亡。
And when they die, they're replaced by new ones that come from a different region of the brain.
当它们死亡时，它们会被来自大脑不同区域的新细胞所取代。
A region called the subventricular zone.
称为室下区的区域。
The name isn't as important as the phenomenon, but these neurons are born in the ventricle, the area of your brain that's a hole that contains ...
名称并不像现象那么重要，但这些神经元诞生于心室，即大脑的一个区域，其中包含......
It's not an empty hole; it's a hole basically that contains cerebral spinal fluid.
这不是一个空洞，而是一个空洞。这是一个基本上含有脑脊髓液的洞。
Andrew Huberman:
安德鲁·休伯曼：
Well, there's a little subventricular zone.
嗯，有一个小的室下区。
There's a little zone below, sub, ventricles.
下面有一个小区域，亚心室。
And that zone, if you are exercising regularly, if your dopamine levels are high enough, those little cells there are like stem cells.
在那个区域，如果你经常锻炼，如果你的多巴胺水平足够高，那里的那些小细胞就像干细胞一样。
They are stem cells and they spit out what are called little neuroblasts.
它们是干细胞，会吐出所谓的小神经母细胞。
Those little neuroblasts migrate into the front of your brain and then shimmy, they kind of move through what's called the rostral migratory stream.
这些小神经母细胞迁移到你大脑的前部，然后摇摆，它们穿过所谓的喙迁移流。
They kind of shimmy along and land back in your olfactory bulb, settle down, and extend little wires into your olfactory mucosa.
它们会摇摆并回到你的嗅球中，安定下来，并将小电线延伸到你的嗅粘膜中。
Andrew Huberman:
安德鲁·休伯曼：
This is an ongoing process of what we call neurogenesis, or the birth of new neurons.
这是一个持续的过程，我们称之为神经发生，或新神经元的诞生。
Now, this is really interesting because other neurons in your cortex, in your retina, in your cerebellum, they do not do this.
现在，这真的很有趣，因为你的皮层、视网膜、小脑中的其他神经元不会这样做。
They are not continually replenished throughout life.
它们在一生中不会不断得到补充。
But these neurons, these olfactory neurons, are.
但这些神经元，这些嗅觉神经元，是。
They are special.
他们很特别。
And there are a number of things that seem to increase the amount of olfactory neuron neurogenesis.
有很多东西似乎可以增加嗅觉神经元的神经发生量。
Andrew Huberman:
安德鲁·休伯曼：
There is evidence that exercise, blood flow, can increase olfactory neuron neurogenesis.
有证据表明，运动、血液流动，可以增加嗅觉神经元的神经发生。
Although those data are fewer in comparison to things like social interactions or actually interacting with odorants of different kinds.
尽管与社交互动或与不同种类的气味剂实际互动等数据相比，这些数据较少。
So if you're somebody who doesn't smell things well, you have a poor sense of smell, your olfactory system doesn't seem very sensitive, more sniffing, more smelling is going to be good.
所以，如果你是一个不太善于闻东西的人，你的嗅觉很差，你的嗅觉系统似乎不太敏感，多闻、多闻就会有好处。
Andrew Huberman:
安德鲁·休伯曼：
And then the molecule dopamine, this neuromodulator that is associated with motivation and drive.
然后是多巴胺分子，这种神经调节剂与动机和驱动力相关。
And in some cases if it's very, very high, with mania or if it's very, very low, with depression or Parkinson's.
在某些情况下，如果它非常非常高，则患有躁狂症；如果它非常非常低，则患有抑郁症或帕金森病。
But for most people where dopamine is in essentially normal ranges, dopamine is also a powerful trigger of the establishment of these new neurons and their migration into the olfactory bulb and your ability to smell.
但对于大多数多巴胺基本处于正常范围的人来说，多巴胺也是这些新神经元建立、迁移到嗅球和嗅觉能力的强大触发因素。
Andrew Huberman:
安德鲁·休伯曼：
Now, you don't want to confuse correlation with causation.
现在，您不想混淆相关性和因果关系。
So if you're not good at smelling, does that mean you have low dopamine?
那么，如果你的嗅觉不灵敏，是否意味着你的多巴胺水平较低？
No, not necessarily.
不，不一定。
If you have low dopamine, does that mean that you have a poor sense of smell?
如果你的多巴胺含量低，是否意味着你的嗅觉很差？
No, not necessarily.
不，不一定。
Some people who take antidepressants of the sort that impact the dopamine system strongly like Wellbutrin, will report a sudden, meaning within a couple of days, increase in their ability to smell particular odors.
一些服用像维布特林这样强烈影响多巴胺系统的抗抑郁药的人会报告说，他们闻到特定气味的能力突然增强，也就是说在几天之内。
And it's a very striking effect.
这是一个非常惊人的效果。
Andrew Huberman:
安德鲁·休伯曼：
Some people, when they are in a new relationship, because dopamine and the hormones testosterone and estrogen are associated with novelty and the sorts of behaviors that often are associated with new relationships.
有些人，当他们处于新的关系中时，因为多巴胺以及睾丸激素和雌激素与新奇和通常与新关系相关的行为有关。
Those three molecules, dopamine, testosterone and estrogen kind of work together.
多巴胺、睾酮和雌激素这三种分子一起发挥作用。
And oftentimes people will say or report when they're newly in love, or in a new relationship, that they're just obsessed with or they just so enjoy the scent of another person, so much so that they like to borrow the other person's clothing, or they'll sniff the other person's clothing.
人们常常会说或报告，当他们刚恋爱或处于一段新关系时，他们只是迷恋或非常喜欢另一个人的气味，以至于他们喜欢借别人的衣服，或者他们会闻别人的衣服。
Or they can even just, in the absence of the person, they can imagine their smell and feel a biological response.
或者，他们甚至可以在人不在的情况下，想象自己的气味并感受到生物反应。
Something that we'll talk more about.
我们将更多地讨论一些事情。
Andrew Huberman:
安德鲁·休伯曼：
So these neurons turn over throughout the lifespan.
所以这些神经元在整个生命周期中都会轮换。
And as we age, we actually can lose our sense of smell.
随着年龄的增长，我们实际上会失去嗅觉。
And it's likely, I want to underscore likely, that that loss of sense of smell as we age is correlated with the loss of other neurons in the retina, in the ear.
我想强调的是，随着年龄的增长，嗅觉的丧失很可能与视网膜和耳朵中其他神经元的丧失相关。
So loss of vision, loss of hearing, loss of smell, loss of the sense apparati, which are neurons, is correlated with aging.
因此，视力丧失、听力丧失、嗅觉丧失、感觉器官（神经元）丧失与衰老相关。
Andrew Huberman:
安德鲁·休伯曼：
So what we've been talking about today is the ability to sense these odors, but what I'd like to do is empower you with tools that will allow you to keep these systems tuned up.
因此，我们今天讨论的是感知这些气味的能力，但我想做的是为您提供工具，让您能够保持这些系统的正常运行。
Last time we talked about tuning up and keeping your visual system tuned up and healthy, regardless of age.
上次我们讨论了调整和保持视觉系统调整和健康，无论年龄如何。
Here we're talking about really enhancing your olfactory abilities, your taste abilities as well, by interacting a lot with odors, preferably positive odors, and sniffing more, inhaling more.
在这里，我们谈论的是通过与气味（最好是积极的气味）进行大量互动，并更多地嗅、更多地吸入，真正增强您的嗅觉能力和味觉能力。
Which almost sounds crazy, but now you understand why.
这听起来几乎很疯狂，但现在你明白为什么了。
Even though it might sound crazy, it's grounded in real mechanistic biology of how the brain wakes up and responds to these chemicals.
尽管这听起来可能很疯狂，但它基于大脑如何醒来并对这些化学物质做出反应的真实机械生物学。
Andrew Huberman:
安德鲁·休伯曼：
Now, speaking of brain injury, olfactory dysfunction is a common theme in traumatic brain injury for the following reason.
现在，说到脑损伤，嗅觉功能障碍是创伤性脑损伤的一个常见主题，原因如下。
These olfactory neurons, as I mentioned, extend wires into the mucosa of the nose, but they also extend a wire up into the skull.
正如我所提到的，这些嗅觉神经元将电线延伸到鼻子的粘膜中，但它们也将电线延伸到头骨中。
And they extend up into the skull through what's called the cribriform plate.
它们通过所谓的筛板延伸到头骨中。
It's like a Swiss cheese-type plate where they're going through.
这就像他们正在经历的瑞士奶酪盘。
And if you get a head hit, that bone, the cribriform plate, shears those little wires off and those neurons die.
如果你的头部受到撞击，那块骨头，也就是筛板，就会把那些小电线剪断，那些神经元就会死亡。
Andrew Huberman:
安德鲁·休伯曼：
Now eventually they'll be replaced.
现在，它们最终将被取代。
But there's a phenomenon by which concussion and the severity of concussion and the recovery from a head injury can actually be gauged in part.
但有一种现象实际上可以部分地衡量脑震荡、脑震荡的严重程度以及头部受伤的恢复情况。
In part, not in whole.
是部分，不是全部。
But in part by how well or fully one recovers their sense of smell.
但部分取决于人们恢复嗅觉的程度或程度。
So if you're somebody that unfortunately has suffered a concussion, your sense of smell is one readout by which you might evaluate whether or not you're regaining some of your sensory performance.
因此，如果您不幸遭受脑震荡，您的嗅觉是一种读数，您可以通过它来评估您是否正在恢复某些感官功能。
Of course there will be others like balance and cognition and sleep, et cetera.
当然还有其他的，比如平衡、认知和睡眠等等。
Andrew Huberman:
安德鲁·休伯曼：
But I'd like to refer you to a really nice paper which is entitled "Olfactory dysfunction in traumatic brain injury: the role of neurogenesis." The first author is Marin, M-A-R-I-N.
但我想向您推荐一篇非常好的论文，题为“创伤性脑损伤中的嗅觉功能障碍：神经发生的作用”。第一作者是 Marin，M-A-R-I-N。
The paper was published in Current Allergy and Asthma Reports.
该论文发表在《当前过敏和哮喘报告》上。
This is 2020.
这是2020年。
I spent some time with this paper, it's quite good.
我花了一些时间研究这篇论文，非常好。
It's a review article.
这是一篇评论文章。
I like reviews if they're peer-reviewed reviews and in quality journals.
我喜欢经过同行评审且发表在优质期刊上的评论。
Andrew Huberman:
安德鲁·休伯曼：
And what they discuss is, and I'll just read here briefly because they said it better than I could.
他们讨论的是，我将在这里简要阅读，因为他们说得比我更好。
"Olfactory functioning disturbances are common following traumatic brain injury, TBI, and can have a significant impact on the quality of life.
“嗅觉功能障碍在脑外伤、TBI 后很常见，并且会对生活质量产生重大影响。
Although there's no standard treatment for patients with the loss of smell." Now I'm paraphrasing: Postinjury olfactory training has shown promise for beneficial effects.
尽管对于嗅觉丧失的患者没有标准的治疗方法。”现在我要解释一下：伤后嗅觉训练已显示出有益效果的希望。
Some of this involves, they go on to tell us, the role of dopamine.
他们接着告诉我们，其中一些涉及多巴胺的作用。
Dopaminergic signaling, as I mentioned before.
正如我之前提到的，多巴胺能信号传导。
Andrew Huberman:
安德鲁·休伯曼：
But what does this mean?
但这意味着什么？
This means that if you've had a head injury or repeated head injuries, that enhancing your sense of smell is one way by which you can create new neurons.
这意味着，如果您头部受伤或反复头部受伤，增强嗅觉是创造新神经元的一种方法。
And now you know how to enhance your sense of smell by interacting with things that have an odor very closely and by essentially inhaling more, focusing on the inhale to wake up the brain and to really focus on some of the nuance of those smells.
现在您知道如何通过与有气味的物体非常密切地互动以及通过本质上吸入更多来增强您的嗅觉，专注于吸气以唤醒大脑并真正专注于这些气味的一些细微差别。
Andrew Huberman:
安德鲁·休伯曼：
So you might do, for instance, say, a smell test by which you smell something like a lemon.
例如，您可以进行嗅觉测试，通过该测试您可以闻到类似柠檬的味道。
Put it down, do 10 inhales or so, smell again, et cetera.
放下它，吸气 10 次左右，再闻一闻，等等。
You might also just take a more active role in trying to taste and smell your food, and taste and smell various things.
您也可以更积极地尝试品尝和闻食物，以及品尝和闻各种东西。
I mean, please don't ingest anything that's poisonous that you're not supposed to be ingesting.
我的意思是，请不要摄入任何不应该摄入的有毒物质。
But you know what I mean.
但你知道我的意思。
Really tuning up this system.
确实调整了这个系统。
I think this is an excellent review.
我认为这是一篇很棒的评论。
Andrew Huberman:
安德鲁·休伯曼：
We're going to do an entire episode all about the use of the visual system, in particular, but also the olfactory system, for treatment of traumatic brain injury, as well as other methods.
我们将制作一整集，讲述如何使用视觉系统，特别是嗅觉系统，以及其他方法来治疗创伤性脑损伤。
But I wanted to just mention it here because a number of people asked me about TBI.
但我想在这里提一下，因为很多人问我有关 TBI 的问题。
And here again, we're in this place where the senses and our ability to sense these chemicals through these two holes in the front of our face, our nostrils, is a powerful readout and way to control brain function and nervous system function generally.
在这里，我们再次处于这样的地方，我们的感官和通过我们脸前的两个孔（鼻孔）感知这些化学物质的能力，是一种强大的读数和控制大脑功能和神经系统功能的方式。
Andrew Huberman:
安德鲁·休伯曼：
Just a quick note about the use of smelling salts.
关于使用嗅盐的简要说明。
I have a feeling that some of you may be interested in that and its application.
我有一种感觉，你们中的一些人可能对此及其应用感兴趣。
If you are interested in that, I recommend you go to the scientific literature first rather than straight to some vendor or to the ...
如果您对此感兴趣，我建议您首先查阅科学文献，而不是直接去找某些供应商或……
What do they call it these days?
现在他们怎么称呼它？
Costello.
科斯特洛。
Andrew Huberman:
安德鲁·休伯曼：
Broscience, he says.
他说，博学。
Broscience.
博学。
The broscience.
博学。
You can go to this paper, which is excellent and is real science, which is "Acute effects of ammonia inhalants on strength and power performance in trained men.
您可以阅读这篇论文，这篇论文非常出色，而且是真正的科学，它是“氨吸入剂对受过训练的男性的力量和爆发力表现的急性影响”。
It's a randomized controlled trial.
这是一项随机对照试验。
It was published in the Journal of Strength and Conditioning Research in 2018.
它于2018年发表在《力量与体能研究杂志》上。
And it should be very easy to find.
而且应该很容易找到。
I will provide a link to the so-called PubMed ID, which is a string of numbers.
我将提供一个所谓的 PubMed ID 的链接，它是一串数字。
And we'll put that in the caption if you want to go straight to that article.
如果您想直接阅读那篇文章，我们会将其放在标题中。
Andrew Huberman:
安德鲁·休伯曼：
It does show a significant, what they call, this is what the words they use literally in quote, "psyching-up" effect through the use of these ammonia inhalants and a significant increase in maximal force, in force development, in a variety of different movements.
它确实显示出显着的，他们所说的，这就是他们在引用的字面意思，通过使用这些氨吸入剂的“精神振奋”效果，以及在各种不同的运动中最大力量、力量发展的显着增加。
So for those of you that are interested in ammonia inhalants, so-called smelling salts, that might be a good reference.
因此，对于那些对氨吸入剂（即所谓的嗅盐）感兴趣的人来说，这可能是一个很好的参考。
Andrew Huberman:
安德鲁·休伯曼：
The other thing I wanted to talk about with reference to odors is this myth, which is that we don't actually smell things in our dreams, that we don't have a sense of smell.
关于气味，我想谈的另一件事是这个神话，即我们实际上在梦中并没有闻到东西，我们没有嗅觉。
That's pure fiction.
那纯粹是虚构的。
I don't know who came up with that.
我不知道是谁想出这个主意的。
It's very clear that we are capable of smelling things in our sleep.
很明显，我们能够在睡眠中闻到气味。
However, when we are in REM sleep, rapid eye movement sleep, which is the sleep that predominates toward the second half of the night, our ability to wake up in response to odors is diminished.
然而，当我们处于快速眼动睡眠（快速眼动睡眠）（即在后半夜占主导地位的睡眠）时，我们对气味做出反应而醒来的能力就会减弱。
It's not absent, but it's diminished.
不是没有，而是减少了。
Andrew Huberman:
安德鲁·休伯曼：
If smoke comes into the room, we will likely wake up if the concentration of smoke is high enough, regardless of the stage of sleep we're in.
如果烟雾进入房间，如果烟雾浓度足够高，无论我们处于哪个睡眠阶段，我们都可能会醒来。
But in REM sleep, we tend to be less likely to smell, to sniff.
但在快速眼动睡眠中，我们往往不太可能去闻、嗅。
And that actually was measured in a number of studies, that sniffing in sleep is possible.
事实上，许多研究都表明，在睡眠中嗅嗅是可能的。
So if you put an odor like a lemon underneath someone's nostrils in the early portion of the night, they will smell — and they will sniff, excuse me, whether or not they smell or not, I guess, depends on them and when they showered last, but they will definitely sniff.
所以，如果你在半夜早些时候把柠檬之类的气味放在某人的鼻孔下面，他们就会闻到——他们会闻一闻，对不起，我想，他们是否闻到，取决于他们以及他们最后一次洗澡的时间，但他们肯定会闻一闻。
Andrew Huberman:
安德鲁·休伯曼：
And they will report later, especially if you wake them up soon after, that they had a dream or a percept of the scent of a lemon, for instance.
他们稍后会报告，特别是如果你很快叫醒他们，例如，他们做了一个梦或感知到了柠檬的气味。
Later in the night, it's harder for that relationship to be established.
到了晚上，这种关系就更难建立了。
It's likely that because of some of the paralysis associated with rapid eye movement sleep, which is a healthy paralysis, so-called sleep atonia.
这很可能是因为一些与快速眼动睡眠相关的麻痹，这是一种健康的麻痹，即所谓的睡眠缺乏症。
You don't want to act out your dreams in REM sleep.
你不想在快速眼动睡眠中实现你的梦想。
That there is a less active tendency to sniff.
嗅探的倾向较不活跃。
And actually this has real clinical implications.
实际上这具有真正的临床意义。
Andrew Huberman:
安德鲁·休伯曼：
The ability to sniff in response to the introduction of an odor is actually one way in which clinicians assess whether or not somebody's brain is so-called brain dead.
对气味的引入做出反应的嗅觉能力实际上是临床医生评估某人的大脑是否处于所谓的脑死亡状态的一种方式。
That's not a nice term.
这不是一个好词。
But brain dead.
但脑死亡。
Or whether or not they have the capacity to recover from things like coma and other states of deep unconsciousness, or I guess you could call it subconsciousness.
或者他们是否有能力从昏迷和其他深度无意识状态中恢复过来，或者我想你可以称之为潜意识。
Andrew Huberman:
安德鲁·休伯曼：
So what will happen is if someone has an injury and they're essentially out cold, the production of a sniffing reflex or a sniffing response to, say, a lemon or some other odor presented below the nostrils is considered a sign that the brain is capable of waking up.
所以会发生的情况是，如果一个人受伤了，而且他们基本上已经冷了，那么产生嗅觉反射或对鼻孔下方出现的柠檬或其他气味的嗅觉反应被认为是大脑能够醒来的标志。
Now, that's not always the case, but it's one indication.
现在，情况并非总是如此，但这是一个迹象。
So just like you could use mechanosensation, so a toe pinch for instance, or scraping the bottom of somebody's barefoot to see if they're conscious, or shining light in their eyes.
就像你可以使用机械感觉一样，例如捏脚趾，或者刮擦某人赤脚的底部，看看他们是否有意识，或者在他们的眼睛里闪烁光芒。
Andrew Huberman:
安德鲁·休伯曼：
These are all things that you've seen in movies, in television, or maybe if you've seen in real life as well.
这些都是你在电影、电视或现实生活中见过的东西。
Well, odors and chemical sensing is another way by which you can assess whether or not the brain is capable of arousal.
嗯，气味和化学感应是评估大脑是否能够唤醒的另一种方法。
And actually olfactory stimulation is one of the more prominent ones that's being used in various clinics.
实际上，嗅觉刺激是各种诊所使用的最重要的刺激之一。
Andrew Huberman:
安德鲁·休伯曼：
As a last point about specific odors and compounds that can increase arousal and alertness, and this is simply through sniffing them, not through ingesting them.
最后一点是关于可以提高警觉性和警觉性的特定气味和化合物，这只是通过嗅闻它们，而不是通过摄入它们。
There are data, believe it or not, there are good data on peppermint and the smell of peppermint.
不管你信不信，有数据，有关于薄荷和薄荷气味的很好的数据。
Minty-type scents, whether you like them or not, will increase attention, and they can create the same sort of arousal responsible, although not as intensely or as dramatically as ammonia salts can, for instance.
薄荷味的气味，无论你喜欢与否，都会增加注意力，并且它们可以产生同样的唤醒作用，尽管不像氨盐那样强烈或戏剧性。
Andrew Huberman:
安德鲁·休伯曼：
By the way, please don't go sniff real ammonia.
顺便说一句，请不要去嗅真正的氨水。
You could actually damage your olfactory epithelium if you do that too close to the ammonia.
如果你离氨太近，实际上可能会损坏你的嗅觉上皮。
If you're going to use smelling salts, be sure you work with someone or you know what you're getting and how you're using this.
如果您打算使用嗅盐，请务必与某人合作，或者您知道您会得到什么以及如何使用它。
You can damage your olfactory pathway in ways that are pretty severe.
您可能会以非常严重的方式损害您的嗅觉通路。
You can also damage your vision.
您还会损害您的视力。
If you've ever teared up because you inhaled something that was really noxious, that is not a good thing.
如果你曾经因为吸入有毒物质而流泪，那可不是什么好事。
Doesn't mean you necessarily cause damage, but it means that you have irritated the mucosal lining and possibly even the surfaces of your eye.
并不意味着您一定会造成损害，而是意味着您刺激了粘膜内层，甚至可能刺激了眼睛表面。
So please be very, very careful.
所以请非常非常小心。
Andrew Huberman:
安德鲁·休伯曼：
Scents like peppermint, like these ammonia smelling salts.
像薄荷一样的气味，像这些氨味盐一样的气味。
The reason they wake you up is because they trigger specific olfactory neurons that communicate with the specific centers of the brain, namely the amygdala and associated neural circuitry and pathways, that trigger alertness of the same sort that a cold shower, or an ice bath, or a sudden surprise or a stressful text message would evoke.
它们之所以叫醒你，是因为它们会触发特定的嗅觉神经元，这些神经元与大脑的特定中心（即杏仁核和相关的神经回路和通路）进行通信，从而触发与冷水淋浴、冰浴、突然的惊喜或压力短信所引起的警觉性。
Andrew Huberman:
安德鲁·休伯曼：
Remember, the systems of your body that produce arousal and alertness and attention and that cue you for optimal learning, aka focus.
请记住，您的身体系统会产生唤醒、警觉性和注意力，并提示您进行最佳学习，即注意力。
Those are very general mechanisms.
这些是非常通用的机制。
They involve very basic molecules like adrenaline and epinephrine.
它们涉及非常基本的分子，如肾上腺素和肾上腺素。
Same thing actually, adrenaline, epinephrine.
实际上是同一件事，肾上腺素，肾上腺素。
The number of stimuli, whether it's peppermint or ammonia or a loud blast.
刺激的数量，无论是薄荷味、氨水还是一声巨响。
The number of stimuli that can evoke that adrenaline response and that wake-up response are near infinite.
能够引起肾上腺素反应和唤醒反应的刺激数量接近无限。
And that's the beauty of your nervous system.
这就是神经系统的美妙之处。
It was designed to take any variety of different stimuli, place them into categories, and then evoke different categories of very general responses.
它的设计目的是接受各种不同的刺激，将它们分类，然后引起不同类别的非常普遍的反应。
Andrew Huberman:
安德鲁·休伯曼：
Now you know a lot about olfaction and how the sense of smell works.
现在您对嗅觉以及嗅觉的工作原理有了很多了解。
Here's another experiment that you can do.
这是您可以做的另一个实验。
I'll ask you right now, do you like, hate, or are you indifferent to the smell of microwave popcorn?
我现在就问你，你对微波炉爆米花的味道是喜欢、讨厌还是无所谓？
Some people, including one member of my podcast staff says it's absolutely disgusting to them.
有些人，包括我的播客工作人员中的一名成员，说这对他们来说绝对令人厌恶。
They feel like it's completely nauseating.
他们觉得这完全令人作呕。
I don't mind it at all.
我一点也不介意。
In fact, I kind of like it.
事实上，我有点喜欢它。
I think the smell of microwave popcorn is kind of pleasant.
我觉得微波炉爆米花的味道有点好闻。
I don't particularly like it, but it's certainly not unpleasant.
我不是特别喜欢它，但它肯定不是不愉快的。
Andrew Huberman:
安德鲁·休伯曼：
Some people have a gene that makes them sensitive to the smell of things like microwave popcorn such that it smells like vomit.
有些人的基因使他们对微波炉爆米花等东西的气味敏感，以至于闻起来像呕吐物。
I probably don't have that gene because I find the smell of microwave popcorn pretty pleasant.
我可能没有这个基因，因为我觉得微波炉爆米花的味道很令人愉快。
Some people hate the smell of cilantro.
有些人讨厌香菜的味道。
Some people ingest asparagus, and when they urinate, they can smell the asparagus in a very pungent way.
有些人吃了芦笋，小便时能闻到很刺鼻的芦笋味。
Other people can't smell it at all.
其他人根本闻不到。
Andrew Huberman:
安德鲁·休伯曼：
These are variants in genes that encode for what are called olfactory receptors.
这些是编码嗅觉受体的基因变异。
Each olfactory sensory neuron expresses one odorant gene — one gene that codes for a receptor that responds to a particular odor.
每个嗅觉感觉神经元都表达一种气味基因——一种编码对特定气味做出反应的受体的基因。
If you don't have that gene, you will not respond to that odor.
如果你没有这个基因，你就不会对该气味做出反应。
So the reason why some people find the smell of microwave popcorn to be very noxious, putrid in fact, is because they have a gene that allows them to smell the kind of putrid odor within that.
所以有些人之所以觉得微波炉爆米花的味道非常有害，甚至是腐烂的味道，是因为他们有一种基因，可以让他们闻到其中的腐臭味。
Other people who lack that gene just simply can't smell it.
其他缺乏该基因的人只是无法闻到它的味道。
Andrew Huberman:
安德鲁·休伯曼：
So we are not all the same with respect to our sensory experience.
因此，我们的感官体验并不完全相同。
What one person finds delicious, another person might find disgusting.
一个人觉得好吃的东西，另一个人可能会觉得恶心。
I'll give a good example, which is that I absolutely despise Gorgonzola and blue cheese.
我举一个很好的例子，那就是我绝对鄙视戈贡佐拉干酪和蓝纹奶酪。
I absolutely despise it.
我绝对鄙视它。
It smells and tastes like dirty, moldy socks to me.
对我来说，它闻起来和尝起来都像肮脏、发霉的袜子。
Some people love it, they crave it.
有些人喜欢它，他们渴望它。
Actually, some people get a visceral response to it.
事实上，有些人对此有本能的反应。
And we will talk about how certain tastes can actually evoke very deep biological responses, even hormonal responses, when we talk about taste in a few minutes.
当我们在几分钟内谈论味觉时，我们将讨论某些味道实际上如何引起非常深层的生物反应，甚至荷尔蒙反应。
Andrew Huberman:
安德鲁·休伯曼：
But these odors, for instance in popcorn, it's the molecule 2-Acetyl-1-pyrroline.
但这些气味，例如爆米花中的气味，是 2-乙酰基-1-吡咯啉分子。
Not proline, but pyrroline.
不是脯氨酸，而是吡咯啉。
That gives off to some people, like me, a toasted smell as the sugars in the kernels heat.
当玉米粒中的糖加热时，像我这样的一些人会散发出烘烤的气味。
But the compound is also found in things like white bread and jasmine rice, which don't have as pungent an odor.
但这种化合物也存在于白面包和香米等食品中，它们的气味没有那么刺鼻。
But some people smell that and it smells like cat urine.
但有些人闻起来像猫尿。
Andrew Huberman:
安德鲁·休伯曼：
Now, there are scents like musky scents and musty scents that are secreted by animals like skunks and other animals of the so-called mustelid family.
现在，有一些气味，如麝香气味和霉味气味，是由臭鼬和所谓的鼬科其他动物分泌的。
So these would be ferrets and other animals that can spray in response to fear, or if they just want to mark a territory because they want to say, "That's mine." Dogs, incidentally, have scent glands that they rub on things.
因此，雪貂和其他动物会因恐惧而喷水，或者它们只是想标记一块领地，因为它们想说“那是我的”。顺便说一句，狗有气味腺，它们可以在物体上摩擦。
Cats have them too.
猫也有它们。
Andrew Huberman:
安德鲁·休伯曼：
This musty odor, some people find actually quite pleasant.
这种霉味，有些人倒是觉得很舒服。
Some people find it to be very noxious.
有些人发现它非常有害。
And that will depend, of course, on the concentration.
当然，这取决于浓度。
I'll never forget the first time Costello got sprayed by a skunk, and it was awful.
我永远不会忘记科斯特洛第一次被臭鼬喷的时候，那感觉太糟糕了。
I actually don't mind the smell of skunk at a distance.
其实我并不介意远处的臭鼬气味。
It's actually a little bit pleasant.
其实还是有点令人愉快的。
I admit it's a little bit pleasant to me.
我承认这对我来说有点愉快。
Andrew Huberman:
安德鲁·休伯曼：
I don't think that makes me too weird because if you ever read the book "All is Quiet on the Western Front," about World War I, there's a description in there about the smell of skunk at a distance being mildly pleasant.
我不认为这让我太奇怪，因为如果你读过关于第一次世界大战的《西线一切安静》这本书，里面有描述说远处臭鼬的气味有点令人愉悦。
So the author of that book probably shared a similar olfactory profile to me, or I to them rather.
所以那本书的作者可能与我有相似的嗅觉特征，或者更确切地说，我与他们有相似的嗅觉特征。
But some people find even the tiniest bit of the smell of skunk or "must" to be noxious or awful.
但有些人发现，即使是最微小的臭鼬或“必须”的气味也是有毒或可怕的。
Now, of course, in high concentration ...
当然，现在高度集中......
Andrew Huberman:
安德鲁·休伯曼：
Or must to be noxious or awful.
或者必须是有害的或可怕的。
Of course, in high concentrations it's really awful, and, unfortunately, poor Costello, he was literally red-eyed and just snorting and it was awful.
当然，在高浓度下，这真的很糟糕，而且不幸的是，可怜的科斯特洛，他真的红了眼睛，只是打喷嚏，这太糟糕了。
There's a joke about dogs that says that dogs either get skunked one time and never again or 50 or a hundred times.
有一个关于狗的笑话说，狗要么被臭鼬一次，再也不会，要么被臭鼬五十次或一百次。
Costello has been skunked no fewer, I'm not making this up, has been skunked no fewer than 103 times, and that's because if he sees something or hears something in the bushes, he just goes straight in.
科斯特洛被臭鼬袭击的次数不少于，这不是我编造的，他被臭鼬袭击的次数不少于103次，那是因为如果他在灌木丛中看到什么或听到什么，他就会直接进去。
He does not learn.
他不学习。
If you like the musty scent or musky scent, that says something about the genes that you express in your olfactory neurons.
如果您喜欢霉味或麝香气味，这说明您在嗅觉神经元中表达的基因有关。
It is completely inherited, and if you don't like that scent, if it's really noxious, or you have this response to microwave popcorn, that means you have a different complement, a different constellation, if you will, of genes that make up for these olfactory sensory neurons and the receptors that they express.
它是完全遗传的，如果你不喜欢那种气味，如果它真的有毒，或者你对微波爆米花有这种反应，这意味着你有一个不同的互补体，一个不同的基因组，如果你愿意的话，组成这些嗅觉感觉神经元及其表达的受体。
Andrew Huberman:
安德鲁·休伯曼：
Let's talk about taste.
我们来谈谈味道。
Not whether or not you have taste or you don't have taste — there's no way for me to assess that — but rather how we taste things.
不是你是否有品味或没有品味——我无法评估这一点——而是我们如何品尝事物。
Meaning how we sense chemicals in food and in drink.
意味着我们如何感知食物和饮料中的化学物质。
There are essentially five, but scientists now believe there may be six things that we taste, alone or in combination.
本质上有五种，但科学家现在相信我们可能单独或组合品尝六种东西。
They are sweet taste, salty taste, bitter taste, sour taste and umami taste.
它们是甜味、咸味、苦味、酸味和鲜味。
Most of you have probably heard of umami by now.
你们中的大多数人现在可能已经听说过鲜味。
It's U-M-A-M-I.
是 U-M-A-M-I。
Umami is actually the name for a particular receptor that you express on your tongue that detects savory tastes.
鲜味实际上是舌头上表达的一种特殊受体的名称，它可以检测咸味。
It's the kind of thing in braised meats; sometimes people can even get the activation of umami by tomatoes or tomato sauces.
红烧肉里就有这种东西；有时人们甚至可以通过西红柿或番茄酱来激活鲜味。
What are each of these tastes and taste receptors responsible for?
这些味觉和味觉感受器各自负责什么？
And then we'll talk about the sixth.
然后我们来谈谈第六个。
Andrew Huberman:
安德鲁·休伯曼：
Maybe you can guess what it is.
也许你能猜到它是什么。
I don't know if you can guess it now.
不知道现在你能不能猜出来。
I couldn't guess it, but of the five tastes, each one has a specific utility or function.
我猜不出来，但这五种口味中，每一种都有特定的效用或功能。
Each one has a particular group of neurons in your mouth, in your tongue, believe it or not, that responds to particular chemicals and particular chemical structures.
不管你信不信，每个人的嘴里、舌头里都有一组特定的神经元，它们对特定的化学物质和特定的化学结构做出反应。
It is a total myth, complete fiction, that different parts of your tongue harbor different taste receptors.
舌头的不同部位拥有不同的味觉感受器，这完全是一个神话，完全是虚构的。
You know that high school textbook diagram that sweet is in one part of the tongue and sour is in another and bitter is in another.
你知道高中课本上的图表，舌头的一个部分是甜的，另一部分是酸的，另一部分是苦的。
Complete fiction, just total fiction related to very old studies that were performed in a very poorly controlled way.
完全的虚构，只是与非常古老的研究相关的完全虚构，这些研究是以一种非常糟糕的控制方式进行的。
No serious biologist ,and certainly no one that works on taste, would contend that that's the way that the taste receptors are organized.
没有一位严肃的生物学家，当然也没有一位从事味觉研究的人会认为这就是味觉感受器的组织方式。
They are completely intermixed along your tongue.
它们沿着你的舌头完全混合在一起。
Andrew Huberman:
安德鲁·休伯曼：
If you have heightened or decreased sensitivity to one of those five things I mentioned — sweet, salty, bitter, umami or sour — at one location in your tongue, it likely reflects the density of overall receptors or something going on in your brain, but not the differential distribution of those receptors.
如果你对我提到的五种东西之一（甜、咸、苦、鲜或酸）的敏感度升高或降低，在你舌头的某个位置，它可能反映了整体受体的密度或大脑中正在发生的事情，但不是这些受体的差异分布。
The sweet receptors are neurons that express a receptor that respond to sugars in the same way that you have cones, photoreceptors in your eye that respond to short, medium or long wavelength light, meaning blueish, greenish or reddish light; you have a neuron, or neurons, plural, in your tongue that respond to sugars, and then those neurons, they don't say sweet, they don't actually send any sugar into the brain.
甜味受体是表达对糖做出反应的受体的神经元，就像你的视锥细胞一样，眼睛中的光感受器对短、中或长波长的光（即蓝色、绿色或红色的光）作出反应；你的舌头上有一个或多个神经元，对糖做出反应，然后这些神经元，它们不会说甜，它们实际上不会将任何糖发送到大脑中。
They send what we call a volley, a barrage of action potentials of electrical signals off into the brain.
它们向大脑发送我们所说的齐射，即一系列动作电位的电信号。
It's an amazing system.
这是一个了不起的系统。
All these receptors in your tongue make up what are called the neurons that give rise to a nerve, a collection of wires, nerve bundles of what's called the gustatory nerve.
舌头上的所有这些受体组成了所谓的神经元，这些神经元产生神经，一组电线，即所谓的味觉神经的神经束。
Andrew Huberman:
安德鲁·休伯曼：
It goes from the tongue to the so-called nucleus of the solitary tract.
它从舌头到所谓的孤束核。
Since some of you requested names, I usually don't like to include too many names for sake of clarity, but the gustatory nerve from the tongue goes to the nucleus of the solitary tract and then to the thalamus and to insular cortex.
由于你们中的一些人要求提供名称，为了清楚起见，我通常不喜欢包含太多名称，但是来自舌头的味觉神经到达孤束核，然后到达丘脑和岛叶皮质。
You don't have to remember any of those names if you don't want to, but if you want mechanism, you want neurocircuits, that's the circuit.
如果你不愿意的话，你不必记住任何这些名字，但如果你想要机制，你想要神经电路，那就是电路。
Gustatory nerve from the tongue, nucleus of the solitary tract in the brain stem, then the thalamus and then insular cortex.
味觉神经来自舌头，脑干孤束核，然后是丘脑，然后是岛叶皮质。
It is in the insular cortex, the region of our cortex, that we sort out and make sense of and perceive the various tastes.
正是在岛叶皮层（我们大脑皮层的区域）中，我们能够分类、理解和感知各种口味。
It's amazing because just taking a little bit of sugar or something sour like a little bit of lemon juice and touching it to the tongue, within 100 milliseconds, just 100 milliseconds, far less than one second, you can immediately distinguish that's sour, that's sweet, that's bitter, that's umami, and that's an assessment that's made by the cortex.
很神奇，因为只要拿一点糖或者一点点柠檬汁之类的酸味的东西，放到舌头上，100毫秒内，仅仅100毫秒，远不到一秒，你就能立刻分辨出那是酸的，那是甜的，那是苦的，那是鲜味，这是大脑皮层做出的评估。
Andrew Huberman:
安德鲁·休伯曼：
What do these different five receptors encode for?
这五种不同的受体编码什么？
Sweet, salty, bitter, umami, sour, but what are they really looking for?
甜、咸、苦、鲜、酸，但他们真正想要的是什么？
What are they sensing?
他们感觉到什么？
Sweet stuff signals the presence of energy, of sugars, and while we're all trying or we're told that we should eat less sugar for a variety of reasons, the ability to sense whether or not a food has rapid energy source or could give rise to glucose is essential, so we have sweet receptors.
甜食标志着能量和糖的存在，当我们都在尝试或被告知由于各种原因我们应该少吃糖时，感知食物是否具有快速能量来源或是否可以产生葡萄糖的能力是至关重要的，因此我们有甜味受体。
The salty receptors, these neurons, are trying to sense whether or not there are electrolytes in a given food or drink.
咸味受体，这些神经元，试图感知给定的食物或饮料中是否含有电解质。
Electrolytes are vitally important for the function of our nervous system and for our entire body.
电解质对于我们的神经系统和整个身体的功能至关重要。
Sodium is what allows neurons to fire, what allows them to be electrically active.
钠使神经元放电，使它们具有电活性。
Andrew Huberman:
安德鲁·休伯曼：
We also need potassium and magnesium.
我们还需要钾和镁。
Those are the ions that allow the neurons to be active.
这些离子使神经元活跃。
The salty receptors, the reason that they are there is to make sure that we are getting enough, but not too much salt.
咸味受体存在的原因是为了确保我们摄入足够的盐，但又不会摄入太多。
We don't want to ingest things that are far too salty.
我们不想摄入太咸的东西。
Bitter receptors are there to make sure we don't ingest things that are poisonous.
苦味受体的存在是为了确保我们不会摄入有毒的东西。
How do I know this?
我怎么知道这个？
How can I say that?
我怎么能这么说呢？
Even though I was definitely not consulted at the design phase, how can I say that?
尽管在设计阶段绝对没有咨询过我，但我怎么能这么说呢？
The bitter receptors create a, what we call labeled line, a unique trajectory to the neurons of the brain stem that control the gag reflex.
苦味受体创造了一条我们所说的标记线，一条通往控制呕吐反射的脑干神经元的独特轨迹。
If we taste something very bitter, it automatically triggers the gag reflex.
如果我们尝到很苦的东西，它会自动触发呕吐反射。
Some people like bitter taste.
有些人喜欢苦味。
I actually like the taste of bitter coffee.
其实我很喜欢苦咖啡的味道。
Children generally like sweet taste more than bitter taste, but even babies, if they taste something bitter, they'll just immediately spit it up.
一般来说，孩子们更喜欢甜味而不是苦味，但即使是婴儿，如果尝到苦味，他们也会立即吐掉。
It's the gag reflex.
这是呕吐反射。
Putrid smells will also evoke these same neurons.
腐烂的气味也会唤起这些相同的神经元。
Andrew Huberman:
安德鲁·休伯曼：
Some people are very sensitive; they have a very sensitive or low-threshold vomit reflex.
有些人非常敏感；有些人则非常敏感。他们的呕吐反射非常敏感或阈值低。
There was somebody in my lab earlier on.
早些时候有人在我的实验室里。
We never did this intentionally; we're just laughing because it was so dramatic.
我们从来不是故意这样做的；我们只是笑，因为这太戏剧化了。
We would have a discussion.
我们会进行讨论。
Someone would say something about something gross, appropriate for the workplace, but nonetheless gross — we are biologists — would say something and they would say, stop, stop, stop, I'm going to throw up, and some people have a very low threshold, quick gag reflex.
有人会说一些粗俗的话，适合工作场所，但尽管如此——我们是生物学家——会说一些话，他们会说，停下来，停下来，停下来，我要吐了，有些人的阈值非常低，呕吐反射很快。
Other people don't.
其他人则不然。
Other people have a very stable stomach.
其他人的胃都很稳定。
They rarely, if ever, vomit.
他们很少（如果有的话）呕吐。
The umami receptor isn't sensing savory because the body loves savory.
鲜味受体感受不到咸味，因为身体喜欢咸味。
It's because savory is a signal for the presence of amino acids, and we'll talk more about this, but the presence of amino acids in our gut and in our digestive system and the presence of fatty acids is essential.
这是因为咸味是氨基酸存在的信号，我们将详细讨论这一点，但我们的肠道和消化系统中氨基酸的存在以及脂肪酸的存在是必不可少的。
Andrew Huberman:
安德鲁·休伯曼：
There is, in fact, no essential carbohydrate or sugar.
事实上，没有必需的碳水化合物或糖。
I'm not a huge proponent of ketogenic diets, nor am I against them.
我不是生酮饮食的大力支持者，也不反对生酮饮食。
I think it's highly individual; you have to decide what's right for you, but everybody needs amino acids to survive.
我认为这是非常个性化的；您必须决定什么适合您，但每个人都需要氨基酸才能生存。
The brain needs them and we need fatty acids, especially to build a healthy brain during development, you need amino acids and fatty acids.
大脑需要它们，我们需要脂肪酸，特别是在发育过程中构建健康的大脑，需要氨基酸和脂肪酸。
The sour receptor.
酸味受体。
Why would we have a sour receptor, so that we could have those really sour candies?
为什么我们要有酸味受体，这样我们才能吃到那些真正酸的糖果？
I think they've gotten more and more sour over the years.
我认为这些年来他们变得越来越酸。
I admit I don't eat candy much, but I do have a particular weakness for a really good, really sour gummy peach or if the gummy cherries are dipped in whatever that sour powder.
我承认我不怎么吃糖果，但我确实特别喜欢吃非常好的、非常酸的桃子软糖，或者将樱桃软糖浸在酸粉中。
I was a kid who, I admit it, I liked the Lik-m-Aid thing.
我承认，我还是个孩子的时候，我就喜欢 Lik-m-Aid 的东西。
I would drink the powder.
我会喝粉末。
Please don't do this, don't give this garbage to your kids, but I liked it.
请不要这样做，不要把这些垃圾给你的孩子，但我喜欢它。
Andrew Huberman:
安德鲁·休伯曼：
It was tasty, but sour receptors are not there so that you can ingest sour gummy peaches or something like that.
它很美味，但不存在酸感受器，因此你可以摄入酸软糖桃子或类似的东西。
That's not why that system evolved.
这不是该系统发展的原因。
It's there, and we know it's there, to detect the presence of spoiled or fermented food.
它的存在，我们知道它的存在，是为了检测是否存在变质或发酵的食物。
Fermented fruit has a sour element to it, and fermented things, while certainly some fermented foods like sauerkraut and kimchi and things of that sort can be very healthy for us and are very healthy in reducing inflammation — there is great data on that.
发酵水果和发酵食品含有酸味成分，当然，一些发酵食品，如酸菜和泡菜之类的食品对我们来说非常健康，并且在减少炎症方面非常健康——这方面有很多数据。
Pro quality microbiome, et cetera.
专业品质的微生物组等。
Fermented fruit can be poisonous.
发酵的水果可能有毒。
Alcohols are poisonous in many forms to our system, and these sour receptor-bearing neurons communicate to an area of the brain stem that evokes the pucker response, closing of the eyes and essentially shutting of the mouth and cringing away.
酒精对我们的系统有多种形式的毒性，这些带有酸味受体的神经元会与脑干的一个区域进行通信，从而引起皱褶反应，闭上眼睛，基本上闭上嘴巴并畏缩。
Andrew Huberman:
安德鲁·休伯曼：
I think cringe is a thing.
我认为畏缩是一件事。
My niece, whenever I seem to say something or do something, it's either an eye roll, a cringe, or both in combination.
我的侄女，每当我似乎说了什么或做了什么时，要么是翻白眼，要么是畏缩，或者两者兼而有之。
The sour, the sweet, the salty, the bitter and the umami system were not there so that we could have this wonderful palette of foods that we enjoy so much.
酸、甜、咸、苦和鲜味系统都不存在，因此我们可以拥有我们如此喜欢的美妙食物。
They'll allow us to do that, but they're there to make sure that we bring in certain things to our system and that we don't ingest other things.
他们将允许我们这样做，但他们的存在是为了确保我们将某些东西带入我们的系统并且我们不会摄入其他东西。
What's the sixth sense within the taste system?
味觉系统中的第六感是什么？
Not sixth sense generally, but within the taste system, what's this putative possible sixth receptor?
不是一般意义上的第六感，而是在味觉系统中，这个假定的第六感受器是什么？
I already hinted at it when I talked about fatty acids.
我在谈到脂肪酸时已经暗示过这一点。
There are now data to support the idea, although there's still more work that needs to be done, that we also have receptors on our tongue that sense fat and that because fat is so vital for the function of our nervous system and the other organs of our body that we are sensing the fat content in food.
现在有数据支持这个想法，尽管还有更多的工作需要做，我们的舌头上也有感知脂肪的受体，而且因为脂肪对于我们的神经系统和身体其他器官的功能至关重要，所以我们可以感知食物中的脂肪含量。
Andrew Huberman:
安德鲁·休伯曼：
Maybe this is why I can only eat half, but no less than half of a jar of almond butter or peanut butter in one sitting.
也许这就是为什么我一次只能吃一半，但不少于半罐杏仁酱或花生酱。
I just can't, unless there's not salt, in which case it makes no sense to me, but it's remarkable how that texture and also the flavor, but that texture of fat; I love butter.
我就是不能，除非没有盐，在这种情况下，这对我来说毫无意义，但值得注意的是，这种质地和味道，还有脂肪的质地；我喜欢黄油。
I am guilty, and Costello is definitely guilty, of eating pats of butter from time to time.
我有罪，科斯特洛也绝对有罪，因为时不时地吃点黄油。
I have no guilt about this.
我对此没有任何愧疚。
People eat pats of cheese, why shouldn't we eat a pat of butter?
人们吃一块奶酪，为什么我们不应该吃一块黄油呢？
If you think that's gross, then maybe I have greater abundance of the fat receptors in my tongue.
如果你认为这很恶心，那么也许我舌头上有更丰富的脂肪受体。
Maybe I have a fat tongue than you do, but nonetheless, the ability to sense fat here in our mouth seems to be critical.
也许我的舌头比你厚，但尽管如此，感知口腔中脂肪的能力似乎至关重要。
You can imagine why that is.
你可以想象这是为什么。
Andrew Huberman:
安德鲁·休伯曼：
I want to talk about the tongue and the mouth as an extension of your digestive tract.
我想谈谈舌头和嘴巴作为消化道的延伸。
I know that might not be pleasant to think about, but when you look at it through the lens that I'm about to provide, it will completely change the way you think about the gut brain and about all the stuff that you've heard in these recent years about, "Oh, you know, we have this second brain.
我知道这可能听起来不太令人愉快，但是当你通过我即将提供的视角来看待它时，它将彻底改变你对肠道大脑以及你近年来听到的所有东西的看法，“哦，你知道，我们有第二个大脑。
It's all these neurons in our gut." I've been chuckling through these last few years as people have gotten so excited about the gut brain, not because of their excitement — I think that excitement is wonderful — but we always knew that the nervous system extended out of the brain and into the body, and people seem overwhelmed and surprised by the idea that we have neurons in our gut that can sense things like sugars and fatty acids, and I think those are beautiful discoveries.
这是我们肠道中的所有这些神经元。”在过去的几年里，我一直在笑，因为人们对肠道大脑感到如此兴奋，不是因为他们的兴奋——我认为兴奋是美妙的——但我们一直知道神经系统从大脑延伸到身体，人们似乎对我们肠道中的神经元可以感知糖和脂肪酸等物质的想法感到不知所措和惊讶，我认为这些都是美丽的发现。
Andrew Huberman:
安德鲁·休伯曼：
Don't get me wrong, Diego Bohorquez has this lab out of Duke University, which has done beautiful studies showing that within the mucosal lining of our gut, we have neurons that sense fatty acids, sugars and amino acids, and that when we ingest something that contains one or two or three of those things, there's a signal sent via the vagus nerve up into what's called the nodose ganglion, N-O-D-O-S-E, and then into the brain, where it secretes dopamine, which makes us want more of that thing.
别误会，迭戈·博霍尔克斯（Diego Bohorquez）在杜克大学有这个实验室，该实验室做了出色的研究，表明在我们肠道的粘膜内层，我们有能感知脂肪酸、糖和氨基酸的神经元，当我们摄入含有其中一种或两种或三种物质的东西时，就会有一个信号通过迷走神经发送到所谓的结节神经节（N-O-D-O-S-E），然后进入大脑，在那里它会产生信号。分泌多巴胺，这让我们想要更多这种东西。
Andrew Huberman:
安德鲁·休伯曼：
It makes us more motivated to pursue and eat more of that thing that's either fatty or umami; it's savory or has a sweet taste.
它让我们更有动力去追求和吃更多脂肪或鲜味的东西；它是咸味的或甜味的。
Any one or two or three of those qualities independent of the taste.
这些品质中的任何一种或两种或三种与口味无关。
I think those are beautiful data, but we know that this thing, the mouth — for those of you listening, I've just got a couple fingers in my mouth, that's why I sound like I've got something in my mouth.
我认为这些都是漂亮的数据，但我们知道这个东西，嘴巴——对于你们这些听的人来说，我的嘴里只有几根手指，这就是为什么我听起来像是嘴里有东西。
This thing in the front of our face, we use it for speaking, but it is the front of our digestive track.
这个东西在我们脸的前面，我们用它来说话，但它是我们消化道的前面。
We are essentially a series of tubes, and that tube starts with your mouth and heads down into your stomach, and so that you would sense so much of the chemical constituents of the stuff that you might bring into your body, or that you might want to expel and not swallow or not interact with by being able to smell it.
我们本质上是一系列的管子，这个管子从你的嘴开始，一直延伸到你的胃里，这样你就能感觉到你可能带入你体内的物质的化学成分，或者你可能想排出而不是吞咽，或者通过闻到它的味道而不想与之互动。
Andrew Huberman:
安德鲁·休伯曼：
Is it putrid?
是不是腐烂了？
Does it smell good?
味道好闻吗？
Does it taste good?
味道好吗？
Is this safe?
这安全吗？
Is it salty?
咸吗？
Is it so sour that it's fermented and it's going to poison me?
难道酸到发酵了会中毒吗？
Is it so bitter that it could poison me?
难道它太苦了，能毒死我吗？
Is it so savory that, yes, I want more and more of this?
它是如此美味，是的，我想要越来越多吗？
Then you'd want to trigger dopamine.
然后你会想要触发多巴胺。
That's all starting in the mouth.
这一切都是从嘴里开始的。
You have to understand that you were equipped with this amazing chemical-sensing apparatus, we call it your mouth and your tongue and those little bumps on your tongue that they call the papillae; those are not your taste buds.
你必须明白，你配备了这种令人惊奇的化学感应装置，我们称之为你的嘴和你的舌头，以及你舌头上的那些小肿块，他们称之为乳头；那些不是你的味蕾。
Surrounding those little papillae, like little rivers, are these little dents and indentations.
围绕着这些小乳头，就像小河一样，是这些小凹痕和凹痕。
Andrew Huberman:
安德鲁·休伯曼：
What dents and indentations do in a tissue is they allow more surface area.
凹痕和压痕在组织中的作用是提供更多的表面积。
They allow you to pack more receptors, so down in those grooves are where all these little neurons and their little processes are, with these little receptors for sweet, salty, bitter, umami, sour and maybe fat as well.
它们可以让你容纳更多的受体，所以在这些凹槽的下面是所有这些小神经元和它们的小突起所在的地方，这些小受体代表甜、咸、苦、鲜、酸，也许还有脂肪。
It's this incredible device that you've been equipped with that you can use to interact with various components of the outside world and decide whether or not you want to bring them in or not.
您已经配备了这个令人难以置信的设备，您可以使用它与外部世界的各种组件进行交互，并决定是否要将它们带入。
Just as you can lose those olfactory neurons, if you happen to get hit on the head, or you have some other thing — maybe it was an infection that caused loss of those olfactory sensory neurons — you can also lose taste receptors in your mouth.
就像你可能会失去这些嗅觉神经元一样，如果你的头部碰巧被击中，或者你有其他东西——也许是感染导致了这些嗅觉感觉神经元的丧失——你也会失去口腔中的味觉感受器。
Andrew Huberman:
安德鲁·休伯曼：
If you've ever eaten something that's too hot — not spicy hot, but too hot — you burn your tongue, you burn receptors; it takes about a week to recover those receptors.
如果你吃过太辣的东西——不是辣，而是太辣——你会灼伤你的舌头，灼伤感受器；恢复这些受体大约需要一周的时间。
For some people it's a little bit more quickly, but if you burn your tongue badly by ingesting a soup that's too hot or a beverage that's too hot, you will greatly reduce your sense of taste for essentially all taste.
对于某些人来说，速度会快一点，但如果您因喝了太热的汤或太热的饮料而严重灼伤舌头，您的味觉基本上会大大降低，几乎所有的味觉都会下降。
That's because those neurons sit very shallow beneath the tongue's surface, and so that if you put something too hot on them, you literally just burn those neurons away.
这是因为这些神经元位于舌头表面下方非常浅的位置，因此如果你把太热的东西放在它们上面，你实际上只会烧掉这些神经元。
Luckily, those neurons also can replenish themselves.
幸运的是，这些神经元也可以自我补充。
Those neurons are of the peripheral nervous system and, like all peripheral system neurons, they can replenish or regenerate.
这些神经元属于周围神经系统，像所有周围系统神经元一样，它们可以补充或再生。
If you burn your mouth, in about a week or so, hopefully sooner, you'll be able to taste again.
如果你的嘴被烫伤了，大约一周左右，希望更快，你就能再次品尝到味道。
Andrew Huberman:
安德鲁·休伯曼：
In fact, everybody's ability to taste is highly subject to training.
事实上，每个人的味觉能力都需要经过训练。
You can really enhance your ability to taste and taste the different component parts of different foods simply by paying attention to what you're trying to taste.
只需注意您想要品尝的内容，您就可以真正增强品尝和品尝不同食物的不同组成部分的能力。
This is an amazing aspect of the taste system.
这是味觉系统的一个令人惊奇的方面。
I think more than any other system, the taste system, and perhaps the smell system as well, can be trained so that you can learn to pick out the tones, if you will, of different ice cream or different beverages.
我认为，味觉系统，也许还有嗅觉系统，比任何其他系统都更能被训练，这样你就可以学会辨别不同冰淇淋或不同饮料的色调（如果你愿意的话）。
Somebody who — I don't drink much alcohol — I occasionally have a drink or something, but a while ago I got to taste a bunch of different white tequilas.
有人——我不喝太多酒——我偶尔会喝一杯什么的，但不久前我尝到了一堆不同的白龙舌兰酒。
These are different kinds of tequilas that are not brown, they're white, and I assumed that all tequila was disgusting.
这些是不同种类的龙舌兰酒，它们不是棕色的，而是白色的，我认为所有龙舌兰酒都很恶心。
That was my assumption before doing this, and then I tasted a couple white tequilas, and I realized those aren't too bad.
这是我在这样做之前的假设，然后我尝了几杯白龙舌兰酒，我意识到这些还不错。
I tasted a few more, and then pretty soon I could really start to detect the nuance and the difference Now I haven't had tequila in a long time now.
我又尝了一些，然后很快我就能真正开始察觉其中的细微差别和差异。现在我已经很长一段时间没有喝龙舌兰酒了。
Andrew Huberman:
安德鲁·休伯曼：
I tend to not drink at all these days, but in a very short period of time, like a couple of days, I got very good at detecting which things I liked, and I could start to pick out tones.
这些天我倾向于不喝酒，但在很短的时间内，比如几天，我非常擅长检测我喜欢哪些东西，并且我可以开始挑选音调。
I'm not a wine drinker, but for those of you that are, you hear about, it has floral tones or berry tones or chocolate tones.
我不是一个喜欢喝酒的人，但对于那些喜欢喝酒的人来说，你听说过，它有花香、浆果香或巧克力香。
Some of that is just menu-based and marketing-based silliness, designed to get you excited about what you're about to ingest, but some of it is real, and for people that are skilled in assessing wines or assessing foods — I'm much more of an eater than a drinker — you can really start to develop a sensitive palette, a nuanced palette, through what we call top-down mechanisms.
其中一些只是基于菜单和营销的愚蠢行为，旨在让您对即将摄入的东西感到兴奋，但其中一些是真实的，对于那些擅长评估葡萄酒或评估食物的人来说——我更像是一个吃者而不是饮酒者——你真的可以开始通过我们所谓的自上而下的机制开发一个敏感的调色板，一个细致入微的调色板。
This olfactory cortex that takes these five, maybe the sixth, fat receptor too, information and tries to make sense of what's out there in the world and what its utility is.
嗅觉皮层接受这五个（也许还有第六个）脂肪受体的信息，并试图理解世界上的事物及其用途。
Is it good, is it bad?
是好是坏？
Do I want more of it or less than it?
我想要更多还是更少？
Andrew Huberman:
安德鲁·休伯曼：
That neural circuitry is unlike other neural circuitry in that it seems very amenable to behavioral plasticity, for whatever reason, and we could talk about what those reasons might be.
该神经回路与其他神经回路不同，它似乎非常适合行为可塑性，无论出于何种原因，我们可以讨论这些原因可能是什么。
It's interesting sometimes to think about how your taste, literally chemical taste, is probably very different than that of other people.
有时想想你的味道（字面意思是化学味道）可能与其他人的味道有很大不同，这很有趣。
How a food tastes to you is probably very different than how it tastes to somebody else.
一种食物对你来说的味道可能与对其他人来说的味道有很大不同。
The same probably cannot be said of something like vision or hearing, unless you're somebody who has perfect pitch or your color vision is disrupted or you're a mantis shrimp.
对于视觉或听觉之类的东西可能不能说同样的话，除非你是一个拥有完美音调的人或者你的色觉受到干扰或者你是一只螳螂虾。
Chances are when you look at the same object, two people are seeing more or less the same object or perceiving it in a very similar way.
当你看同一个物体时，两个人很可能会看到或多或少相同的物体，或者以非常相似的方式感知它。
There are experiments that essentially establish that.
有一些实验基本上证实了这一点。
We have taste receptors, and a lot of those taste receptors, their chemical structures are known.
我们有味觉受体，其中很多味觉受体的化学结构都是已知的。
Andrew Huberman:
安德鲁·休伯曼：
They come with fancy names like the T1R1 or the T1R2, which were identified as the sweet and umami receptors.
它们有一些奇特的名字，比如 T1R1 或 T1R2，它们被认为是甜味和鲜味受体。
What's interesting is that this umami flavor is, this savory flavor rather that is sensed by umami receptors, is very close to the receptor that detects sweet things.
有趣的是，这种鲜味，这种鲜味受体感觉到的咸味，与检测甜味的受体非常接近。
Similarly, bitter is sensed by a whole other set of receptors.
同样，苦味是由另一组受体感知的。
There's a fun, naturally occurring experiment that will forever change the way that you look at animals and the way certainly that I think about dogs, and Costello in particular.
有一个有趣的、自然发生的实验，它将永远改变你看待动物的方式，当然也改变我对狗，尤其是科斯特洛的看法。
Carnivorous large animals like tigers, and some grizzly bears, for instance, we know that they have no ability to detect sweet.
例如，像老虎和一些灰熊这样的肉食性大型动物，我们知道它们没有能力检测甜味。
They don't actually have the receptors for detecting sweet on their tongue, but their concentration of umami receptors, of their ability to detect savory, is at least 5,000 times that which it is in humans.
它们的舌头上实际上没有检测甜味的受体，但它们的鲜味受体浓度以及检测咸味的能力至少是人类的 5,000 倍。
Andrew Huberman:
安德鲁·休伯曼：
In other words, if I eat a little piece of steak, or Costello eats a little piece of steak, that steak probably tastes much, much more savory than it does to me.
换句话说，如果我吃了一小块牛排，或者科斯特洛吃了一小块牛排，那块牛排的味道可能比我吃的要咸得多。
Dogs and tigers and bears, et cetera, they're going to taste savory things and smell savory things with a much higher degree of sensitivity, but they can't taste sweet things.
狗、老虎、熊等等，它们会品尝咸味的东西，并且以更高程度的敏感度闻到咸味的东西，但它们不能尝到甜味的东西。
Other large animals which are mostly herbivores, like the panda bear, for instance — it's hard to believe that thing is even a bear.
其他大型动物大多是食草动物，例如熊猫，很难相信它是一只熊。
I've got nothing against pandas.
我对熊猫没有任何抵抗力。
I just think that they get a little bit too much of the limelight, frankly.
坦率地说，我只是认为他们有点太引人注目了。
No vendetta against pandas — save the pandas.
不要对熊猫有仇——拯救熊猫。
I hope they replenish all the pandas, but pandas, in all their whatever, have no umami receptors.
我希望它们能补充所有的熊猫，但熊猫无论如何都没有鲜味受体。
They can't taste savory, but they have greatly heightened density of sweet receptors.
它们尝不出咸味，但甜味受体的密度大大提高。
So there they are, eating these, whatever, bamboos all day, not bamboozle, but bamboos all day, and they can taste things that are very sweet with a much higher degree of intensity.
所以他们就在那里，不管怎样，整天吃竹子，不是欺骗，而是整天吃竹子，他们可以尝到非常甜的东西，而且强度要高得多。
Andrew Huberman:
安德鲁·休伯曼：
In general, animals that are more gentle, that are herbivores, excuse me, or animals that have the propensity for aggression, that's where you really see the divergence of the umami receptor, because it's associated with meat and amino acids, and where you see the enhancement of the sweet receptors for animals that eat a lot of plants and fruits.
一般来说，比较温和的动物，即食草动物，对不起，或者有攻击倾向的动物，这就是你真正看到鲜味受体差异的地方，因为它与肉类和氨基酸有关，并且你看到吃大量植物和水果的动物的甜味受体增强。
And they probably taste very different to them than they do to you and me.
他们对它们的味道可能与你我的味道非常不同。
It's interesting to note that animals that eat meat, that eat other organisms, can actually extract more savory experience from that.
有趣的是，吃肉、吃其他生物的动物实际上可以从中获得更多美味体验。
What does this mean for you?
这对你来说意味着什么？
Do you associate yourself as a tiger or grizzly bear or a panda or a combination of both?
您是否将自己视为老虎、灰熊、熊猫或两者的组合？
Most people are omnivores, however, you may find it interesting that people that, for instance, eat a pure carnivore-type diet or a keto diet, where they are ingesting a lot of meats, so therefore are sensing a lot of umami flavors.
大多数人都是杂食动物，但是，您可能会发现有趣的是，例如，吃纯肉食动物型饮食或酮饮食的人会摄入大量肉类，因此会感受到很多鲜味。
Andrew Huberman:
安德鲁·休伯曼：
I realize not everyone who is keto eats meat, but those who do that will develop a more sensitive palette, and likely, there are some data, although early data, craving for umami-like foods, whereas people that eat a more plant-based diet are likely developing a heightened sensitivity and desire for, and maybe even dopamine response, to sugars and plant-based foods.
我意识到并不是每个生酮饮食的人都吃肉，但那些吃肉的人会发展出更敏感的调色板，并且可能有一些数据（尽管是早期数据）渴望鲜味类食物，而吃更多植物性饮食的人可能会对糖和植物性食物产生更高的敏感性和渴望，甚至可能产生多巴胺反应。
This is my partial attempt to reconcile the online battle that seems to exist between plant-based versus animal-based, purely plant-based or purely animal-based diets.
这是我的部分尝试，旨在调和植物性饮食与动物性饮食、纯植物性饮食或纯动物性饮食之间似乎存在的在线斗争。
I think most people are omnivores, but it's interesting to think that the systems are plastic such that people might want more meat if they eat more meat.
我认为大多数人都是杂食动物，但有趣的是，系统是可塑的，如果人们吃更多的肉，他们可能会想要更多的肉。
People might want more plants if they eat enough plants for a long period of time.
如果人们长期食用足够的植物，他们可能会想要更多的植物。
This might explain some of the chasm that exists between these two groups.
这或许可以解释这两个群体之间存在的一些鸿沟。
This is not to say anything about the ethical or the environmental impacts of different things.
这并不是说任何关于不同事物的道德或环境影响。
Andrew Huberman:
安德鲁·休伯曼：
I don't even want to get into that because the meat people say that the plant-based diets have as much a negative impact as the plant people say that the meat-based diets are.
我什至不想讨论这个问题，因为肉食主义者说植物性饮食的负面影响与植物主义者所说的肉食饮食的负面影响一样多。
That's a totally different discussion.
这是完全不同的讨论。
What I'm talking about here is food craving and food seeking, and one's ability to detect these umami, savory flavors is going to be enhanced by ingesting more meat and less activation of the sweet receptor.
我在这里所说的是对食物的渴望和寻找食物，通过摄入更多的肉和减少甜味受体的激活，人们检测这些鲜味、咸味的能力将得到增强。
In other words, the more meat you eat, the more you're going to become like a tiger, so to speak, and the more that you avoid these umami flavors and meats, and the more that you would eat plant-based foods, and in particular sweet foods, the more you will likely suppress that umami system and that you will have a heightened desire for, appetite for, and sensing of, sweet foods or foods that contain sugars.
换句话说，你吃的肉越多，你就越会变得像一只老虎，你越会避免这些鲜味和肉类，你越会吃植物性食物，特别是甜食，你就越有可能抑制鲜味系统，你对甜食或含糖食物的渴望、食欲和感觉就会增强。
What I'm about to tell you is going to seem crazy, but is extremely interesting with respect to taste and taste receptors.
我要告诉你的事情看起来很疯狂，但对于味觉和味觉受体来说却非常有趣。
Andrew Huberman:
安德鲁·休伯曼：
Remember, even though we can enjoy food and we can evolve our sense of what's tasty or not tasty depending on life decisions, environmental changes, et cetera, the taste system, just like the olfactory system and the visual system, was laid down for the purpose of moving towards things that are good for us and moving away from things that are bad for us.
请记住，尽管我们可以享受食物，并且可以根据生活决定、环境变化等来进化我们对什么好吃或不好吃的感觉，但味觉系统就像嗅觉系统和视觉系统一样，是为了走向对我们有益的事物和远离对我们有害的事物而建立的。
That's the core function of the nervous system.
这是神经系统的核心功能。
Taste receptors are not just expressed on the tongue, they are expressed in other cells and other tissues as well.
味觉感受器不仅在舌头上表达，还在其他细胞和其他组织中表达。
Some of you may be able to imagine foods that are so delicious to you that they make your entire body feel good, or foods that are so horrifically awful to think about, let alone taste, that they create a whole-body shuddering or repellent-type response, where you just either cringe or turn your face away, even in the absence of that food.
你们中的一些人可能会想象一些食物对你来说是如此美味，以至于让你的整个身体感觉良好，或者那些食物想想都可怕，更不用说尝起来了，它们会产生全身颤抖或令人厌恶的反应，你要么畏缩，要么把脸转开，即使没有那种食物。
Andrew Huberman:
安德鲁·休伯曼：
That's how I feel about pungent Gorgonzola cheese.
这就是我对辛辣的戈贡佐拉奶酪的感受。
If you like Gorgonzola cheese, I don't judge you.
如果你喜欢戈贡佐拉奶酪，我不会评判你。
That's an individual difference.
这就是个体差异。
I happen to love certain foods.
我碰巧喜欢某些食物。
I do like savory foods very much.
我非常喜欢咸味的食物。
When I think about them, they make me feel good, and I'm oftentimes not even associating with the taste of those foods.
当我想到它们时，它们让我感觉很好，而且我什至常常不会将这些食物的味道联系起来。
It feels almost like a visceral thing.
这感觉几乎就像是发自内心的事情。
It turns out that some of the taste receptors extend beyond the tongue, that they actually can extend into portions of the gut and digestive system, and if that's not strange enough, turns out that some of the taste receptors are actually expressed on the ovaries and the testes.
事实证明，一些味觉感受器延伸到舌头之外，它们实际上可以延伸到肠道和消化系统的部分区域，如果这还不够奇怪的话，事实证明，一些味觉感受器实际上是在卵巢和睾丸上表达的。
What that means is that the gonads, the very cells and tissues and organs in our body that make up the reproductive axis, are expressing taste receptors.
这意味着性腺，即我们体内构成生殖轴的细胞、组织和器官，正在表达味觉受体。
How do we interpret this?
我们如何解释这一点？
Andrew Huberman:
安德鲁·休伯曼：
Does this mean that when you eat something that's very savory or very sweet, for instance, that it's triggering activation of the ovaries or of the testes?
这是否意味着，例如，当您吃非常咸或非常甜的东西时，它会触发卵巢或睾丸的激活？
It's possible.
这是有可能的。
How those molecules, those chemical molecules, would actually get there isn't clear.
这些分子、那些化学分子实际上是如何到达那里的还不清楚。
The digestive tract does not run directly to the testes or to the ovaries, but nonetheless, what this means is that chemical sensing of the very things that we detect on our tongue and that we call "taste" in food, is also evoking cellular responses within the reproductive gonads.
消化道并不直接通向睾丸或卵巢，但这意味着我们在舌头上检测到的物质以及我们所说的食物“味道”的化学感应也会引起生殖性腺内的细胞反应。
Whether or not this underlies the positive association that we have with certain foods isn't clear, but I'd be remiss if I didn't point out the obvious, which is that the relationship between the sensual nature of particular foods and sensuality generally and the reproductive axis is something that's been covered in many movies.
这是否是我们与某些食物之间的积极联系的基础尚不清楚，但如果我不指出明显的事实，那就是我的失职，即特定食物的感性本质和一般性的感性与生殖轴之间的关系在许多电影中都有涉及。
Andrew Huberman:
安德鲁·休伯曼：
There are entire movies that are focused on the relationship between, for instance, chocolate and love and reproductive behaviors, or certain feasts of meat and their wonderful tastes and the sensuality around feasts of different types of foods, but in general, it's the sweet and the savory.
有整部电影都专注于巧克力与爱情和生殖行为之间的关系，或者某些肉类盛宴及其美妙的口味以及不同类型食物盛宴的性感，但总的来说，它是甜味和咸味。
Rarely is it the sour or the bitter, the salty or the fat and, not surprisingly perhaps, it is the T2Rs and the T1Rs, the receptors that are associated with the sweet and with the umami, the savory flavors, that are expressed, not just on the tongue and in portions of the digestive tract, but on the gonads themselves.
很少是酸或苦，咸或脂肪，也许并不奇怪，它是 T2R 和 T1R，这些与甜味和鲜味相关的受体，不仅在舌头和消化道的某些部分上表达，而且在性腺本身上表达。
What does this mean?
这意味着什么？
Does this mean that eating certain foods can stimulate the goads?
这是否意味着吃某些食物可以刺激兴奋？
Maybe.
或许。
There's no data that immediately support that right now, but this is an emerging area.
目前还没有数据可以立即支持这一点，但这是一个新兴领域。
Andrew Huberman:
安德鲁·休伯曼：
If you'd like to read more about this, there's a great review entitled "Taste perception: from the tongue to the testis," although they do also talk about the ovaries.
如果您想了解更多相关内容，有一篇很棒的评论，题为“味觉感知：从舌头到睾丸”，尽管他们也谈到了卵巢。
Why they didn't include that in the title is, I think, a reflection of the bias of the author.
我认为，为什么他们没有在标题中包含这一点，反映了作者的偏见。
The author, not incidentally, is Feng Li, last name L-I — is a very interesting paper published in Molecular Human Reproduction.
并非偶然，作者是李峰，姓 L-I——这是一篇发表在《分子人类生殖》上的非常有趣的论文。
You can find it easily online.
您可以在网上轻松找到它。
It's downloadable.
它是可下载的。
I'll also provide a link to it.
我还将提供一个链接。
I just think it's fascinating that these taste receptors are expressed in other tissues, and I should mention that they're expressed in tissues of other areas of the body, as well, including the respiratory system, but the richest aggregation or concentration of these receptors for umami and sweet, of course, is on the tongue, but also on the gonads.
我只是觉得这些味觉受体在其他组织中表达是很有趣的，我应该提到它们也在身体其他部位的组织中表达，包括呼吸系统，但这些鲜味和甜味受体最丰富的聚集或浓度当然是在舌头上，但也在性腺上。
Andrew Huberman:
安德鲁·休伯曼：
I think it does speak to the possible bridge between what we think of as a sensory or essential experience of food and the deeper visceral sense within the gut, and maybe even within the gonads as well, of something that we find extremely pleasurable or even appetitive that we want to move toward it.
我认为它确实说明了我们所认为的食物的感官或基本体验与肠道内甚至性腺内更深层的内脏感觉之间可能存在的桥梁，我们发现某种东西非常令人愉悦，甚至是我们想要走向它的食欲。
We're actually going to return to that general theme in the discussion about touch sensation.
实际上，我们将回到关于触觉的讨论中的一般主题。
Some people, for instance, when they touch certain surfaces like ...
例如，有些人触摸某些表面时，例如......
Andrew Huberman:
安德鲁·休伯曼：
For instance, when they touch certain surfaces like furs, or sheep skins, or velvet or soft smooth surfaces, it feels good elsewhere in their body, not just at the point of contact with that surface.
例如，当他们触摸某些表面，如毛皮、羊皮、天鹅绒或柔软光滑的表面时，他们身体的其他部位感觉良好，而不仅仅是与该表面的接触点。
And similarly, how about this one, the screech of chalk on a chalkboard, it's a sound, but it has a very strong visceral component.
同样，这个怎么样，粉笔在黑板上发出的尖叫声，它是一种声音，但它具有非常强烈的本能成分。
Or sandpaper, like fingers, fingernails on a chalkboard, not the sound but the feeling, right?
或者砂纸，就像手指，指甲在黑板上，不是声音而是感觉，对吧？
Exactly.
确切地。
So, our whole nervous system is tuned to either be drawn toward appetitive or repelled by aversive behaviors, right?
那么，我们的整个神经系统要么被食欲所吸引，要么被厌恶行为所排斥，对吗？
So, there's this push-pull that exists, and what I'm referring to, in terms of these receptors on the tongue that are also expressed on the gonads, is yet another example of what, at least in this case, seems to be an appetitive thing, a desire to move toward certain foods and maybe even the experiences that are associated with those foods.
因此，存在这种推拉力，我指的是舌头上的这些受体，这些受体也在性腺上表达，这是另一个例子，至少在这种情况下，似乎是一种食欲，一种对某些食物的渴望，甚至可能是与这些食物相关的体验。
Andrew Huberman:
安德鲁·休伯曼：
I want to talk about a particular aspect of food and a chemical reaction in cooking called the Maillard reaction.
我想谈谈食物的一个特定方面以及烹饪中称为美拉德反应的化学反应。
Some of you have probably heard of the Maillard reaction.
你们中有些人可能听说过美拉德反应。
It's spelled M-A-I-L-L-A-R-D.
拼写为 M-A-I-L-L-A-R-D。
The D is silent, so don't call it the mallard reaction, and it's not the ma lard reaction, it is the Maillard reaction.
D是沉默的，所以不要称其为野鸭反应，而且它不是野鸭反应，而是美拉德反应。
And the Maillard reaction is a reaction that, for the aficionados, is a nonenzymatic browning.
对于爱好者来说，美拉德反应是一种非酶促褐变反应。
The other form of nonenzymatic browning is caramelization.
另一种形式的非酶褐变是焦糖化。
Although when you hear caramel, caramel, I think it's caramel, you think sweet and indeed caramelization is a sugar, sugar chemical interaction that leads to a kind of nicely toasted, not burnt, but nicely toasted sweet taste.
虽然当你听到焦糖，焦糖，我认为是焦糖，你认为是甜的，实际上焦糖化是一种糖，糖的化学相互作用，导致一种烤得很好的，不是烧焦的，而是烤得很好的甜味。
Whereas the Maillard reaction is that really savory reaction that occurs when you have a sugar amino acid reaction.
而美拉德反应是当糖氨基酸反应时发生的真正美味的反应。
Remember we have neurons in our gut, but also neurons in our tongue and neurons deep in the brain that are comparing the amount of sugar to savory.
请记住，我们的肠道中有神经元，舌头中有神经元，大脑深处也有神经元，它们会比较糖和咸味的含量。
Okay.
好的。
Andrew Huberman:
安德鲁·休伯曼：
And the Maillard reaction is very interesting, for you chemists out there, this is going to be way too elementary and for you nonchemists, it's probably going to be a little bit of a reach, but just bear with me.
美拉德反应非常有趣，对于你们这些化学家来说，这太初级了，而对于你们这些非化学家来说，这可能有点遥不可及，但请耐心听我说。
All these chemicals that we sense have a different structure.
我们感觉到的所有这些化学物质都具有不同的结构。
It's like hydrogens and oxygens and aldehyde groups and all these things.
就像氢、氧、醛基等等。
And basically the Maillard reaction involves what's called a free aldehyde.
基本上，美拉德反应涉及所谓的游离醛。
If you didn't like chemistry, don't worry about it.
如果您不喜欢化学，请不要担心。
It's basically got a group there that kind of sits open that allows it to interact with other things, and actually through the use of heat and the process that we call braising, which I'll talk about in a moment, you create what's called a ketone group.
它基本上有一个处于开放状态的基团，允许它与其他事物相互作用，实际上通过使用热量和我们所说的“炖”的过程，我稍后会谈到，你创建了所谓的酮基团。
Now, most people now have heard of ketones because the thing about the ketogenic diet, but a ketone group is actually a chemical compound that can be used for energy.
现在，大多数人都听说过酮，因为生酮饮食，但酮基实际上是一种可以用作能量的化合物。
Andrew Huberman:
安德鲁·休伯曼：
That's why people say you can use ketones for energy, but if you've ever actually encountered ketones, if you for instance, get liquid ketones, a ketone ester, and you smell it, what does it smell like?
这就是为什么人们说你可以使用酮作为能源，但如果你曾经真正遇到过酮，例如，如果你得到液体酮，一种酮酯，你闻到它的味道，它闻起来像什么？
It smells a little bit like an alcohol, but it has a kind of savory taste even when you smell it.
闻起来有点像酒精的味道，但闻起来却有一种咸香的味道。
Okay.
好的。
There are other smells that have these tastes too, but for the Maillard reaction, which could be created, for instance, like if you took a piece of meat, or if you're not a meat eater, if you took tomatoes and you cooked them in a pan, and you cooked it nice and slow till it's simmered and almost started to brown and burn a little bit.
还有其他气味也有这些味道，但对于美拉德反应来说，可能会产生这种反应，例如，如果你拿一块肉，或者如果你不是肉食者，如果你拿西红柿，然后在锅里煮它们，然后慢慢地煮，直到它慢炖，几乎开始变褐色并有点烧焦。
Usually if I do it; it burns, I'm not a good cook, as Costello points out a lot, but it gets that almost tangy, very umami like flavor, and sometimes it will even stick to the pan.
通常如果我这样做；它会烧焦，我不是一个好厨师，正如科斯特洛经常指出的那样，但它的味道几乎是浓郁的，非常鲜味的，有时它甚至会粘在锅上。
If you scrape it off it actually, you can taste it in your mouth as you're cooking it.
如果你真的把它刮下来，你在烹饪时就能在嘴里尝到它的味道。
Andrew Huberman:
安德鲁·休伯曼：
That's the Maillard reaction.
这就是美拉德反应。
That's that free aldehyde group and that's the production of a ketone group.
这就是游离醛基，这是酮基的产生。
When you smell ketones, it smells very much like that.
当你闻到酮的味道时，它的味道很像。
Okay.
好的。
Some people talk about the ketones will produce fruity breath, and that's true if people are really far into ketosis; their breath has a kind of fruity odor; that's a little bit of a different thing.
有些人说酮会产生果香气息，如果人们真的处于酮症状态，那么这是事实；他们的呼吸有一种水果的气味；这是有点不同的事情。
So, the relationship between smell and taste is a very, very close one.
所以，嗅觉和味觉之间的关系非常非常密切。
And this is why when people drink wine, they often will inhale and then sip.
这就是为什么人们喝酒的时候，往往会先吸气，然后抿一口。
Some of that is just kind of like pomp and circumstance, frankly; they make a big deal of it.
坦率地说，其中有些只是排场和环境；他们很重视它。
But they can sense things with their mouth.
但他们可以用嘴感知事物。
The combination of odor receptors being activated in a particular way and taste receptors in the mouth being activated in a particular way triggers the activation of multiple brain areas that are associated with taste and circuitry within the body that's associated with the behaviors that relate to that taste, like leaning toward it or leaning away from it, depending on whether or not it's appetitive or aversive.
以特定方式激活的气味受体和以特定方式激活的口腔中的味觉受体相结合，会触发与味觉相关的多个大脑区域和体内电路的激活，这些区域与与该味道相关的行为相关，例如倾向于该味道或远离该味道，具体取决于该味道是食欲还是厌恶。
Andrew Huberman:
安德鲁·休伯曼：
So, the Maillard reaction is a very interesting reaction involving this sugar amino acid thing, but really what it's doing is heating up food such that the amino acids are more available, literally, in their chemical form for detection by the neurons.
所以，美拉德反应是一个非常有趣的反应，涉及这种糖氨基酸的东西，但实际上它所做的是加热食物，这样氨基酸就可以更容易地以化学形式被神经元检测到。
This is a phenomenon that occurs in other domains of the taste system.
这是味觉系统其他领域发生的现象。
For instance, a lot of what's happened with highly processed foods is that manufacturers have figured out how to trigger more dopamine response by ingestion of these sugary foods, and created textures and created, essentially, design of foods for two purposes.
例如，高度加工食品发生的很多事情是，制造商已经弄清楚如何通过摄入这些含糖食品来触发更多的多巴胺反应，并创造质地和创造，本质上，为两个目的设计食品。
I'm not out to completely demonize processed foods; I did that in a previous episode, but processed foods are really designed to take foods that ordinarily would spoil, that would have a shelf life, and extend their shelf life.
我并不是要完全妖魔化加工食品；我并不是要完全妖魔化加工食品。我在上一集中就这样做了，但加工食品实际上是为了吸收通常会变质、有保质期的食物而设计的，并延长它们的保质期。
To turn foods which are not a commodity into a commodity, something that could be stored and used essentially as a tradable, purchasable, sellable resource.
将非商品的食品变成商品，本质上可以作为可交易、可购买、可销售的资源来储存和使用。
Andrew Huberman:
安德鲁·休伯曼：
In doing that, they've also decided to change the texture so that you want to chew more of them.
在这样做的过程中，他们还决定改变质地，以便你想咀嚼更多。
Like, I have this thing, I don't know what it is, for those Triscuit crackers.
就像，我有一个东西，我不知道它是什么，是为了那些饼干。
I don't know, why are those things so good?
我不知道，为什么这些东西这么好？
It's probably the texture.
大概就是质感吧
You got those layers; they're just kind of perfectly salty.
你得到了那些层；它们只是有点咸。
Haven't had one in a long time, so I bet if I had one now, it wouldn't taste as good as I'm imagining it.
好久没吃过，所以我敢打赌，如果现在吃的话，它的味道不会像我想象的那么好。
But those combinations of texture, smell and taste are what combined to activate these different brain areas that make you really want to desire something.
但质地、气味和味道的组合可以激活这些不同的大脑区域，让你真正想要渴望某样东西。
And the people who make foods, processed foods in particular, are phenomenally good at figuring out what drives the dopamine system and makes you want more of these things, either because of the way they taste and/or because of the way they trigger neurons in your gut that have nothing to do with taste that simply make you desire more of the food.
食品制造商，特别是加工食品的制造者，非常擅长找出驱动多巴胺系统并使你想要更多这些东西的原因，要么是因为它们的味道，要么是因为它们触发你肠道中与味道无关的神经元的方式，而这些神经元只是让你对食物产生更多的欲望。
Andrew Huberman:
安德鲁·休伯曼：
In other words, many of the foods that are processed foods make you desire more of them.
换句话说，许多加工食品会让您想吃更多。
It's impossible to eat-one-chip kind of thing, not because they taste good but because in your gut they're activating the neurons that activate dopamine, which make you seek more of those foods, independent of blood sugar or anything else.
吃一片片的东西是不可能的，不是因为它们味道好，而是因为它们在你的肠道中激活了激活多巴胺的神经元，这会让你寻求更多的这些食物，而不依赖于血糖或其他任何东西。
So, you may actually be eating more particular foods, not because they taste good, but because they feel good on your tongue and mouth, and because the neurons in your gut, which are totally independent of conscious taste, are triggering the release of dopamine, which is a molecule that makes you seek more of, and do more of, anything that led to the ingestion of that food.
所以，你实际上可能在吃更特殊的食物，不是因为它们味道好，而是因为它们在你的舌头和嘴里感觉很好，而且因为你肠道中的神经元完全独立于有意识的味觉，正在触发多巴胺的释放，多巴胺是一种分子，可以让你寻求更多，并做更多导致摄入该食物的事情。
There's a fun experiment that you can do, which is to completely invert your sense of sweet and sour.
你可以做一个有趣的实验，那就是完全颠倒你的酸甜感。
There's actually a way to do this readily.
实际上有一种方法可以轻松做到这一点。
Andrew Huberman:
安德鲁·休伯曼：
When I was a postdoc, I used to have a journal club at my house.
当我还是一名博士后时，我家曾经有一个期刊俱乐部。
People would come over in the evening once a month, and we would read a paper, typically the weirdest paper we could find, and we would eat food and hang out — that was what nerds did and do for fun.
人们每个月都会在晚上过来一次，我们会读一份报纸，通常是我们能找到的最奇怪的报纸，我们会吃东西并出去玩——这就是书呆子所做的事情和做的事情。
So, that's what we did.
所以，这就是我们所做的。
And one time someone brought what's called miracle berry.
有一次，有人带来了一种叫做“奇迹浆果”的东西。
Okay.
好的。
So, this isn't some psychedelic plant-medicine thing.
所以，这不是什么迷幻植物药。
Miracle berry you can purchase online; it's relatively inexpensive.
您可以在线购买奇迹浆果；它相对便宜。
It actually causes a change in the configuration of taste receptors such that when you eat something sour, it tastes sweet.
它实际上会导致味觉感受器的配置发生变化，这样当你吃酸的东西时，它就会尝起来是甜的。
And so, what's really wild is you ingest miracle berry, and then you bite into a lemon, maybe even the lemon peel, and it tastes as sweet as a peach.
所以，真正疯狂的是你吞下神奇浆果，然后你咬一口柠檬，甚至可能是柠檬皮，它的味道像桃子一样甜。
And this effect lasts several hours — definitely check any warnings.
这种效果会持续几个小时——一定要检查任何警告。
I don't know what sort of warnings miracle berry carries, but I'm sure, there's always something, you can imagine.
我不知道奇迹浆果带有什么样的警告，但我确信，总有一些东西，你可以想象。
Andrew Huberman:
安德鲁·休伯曼：
There are a number of papers on miracle berry, or miracle fruit it's called, but it changes your perception of sour at a perceptual level.
有很多关于神秘浆果或它被称为神秘果的论文，但它在感知层面上改变了你对酸的看法。
But it does that by changing the activity of the receptors in the mouth and tongue.
但它是通过改变口腔和舌头中受体的活动来实现这一点的。
Now this is important as a principle, and it's underscored by experiments that have been done by, for instance, Charles Zuker's lab at Columbia University, where they've essentially genetically engineered animals such that the bitter receptor is swapped with the sweet receptor or the sweet receptor is swapped with the bitter receptor.
现在，这一原则很重要，哥伦比亚大学 Charles Zuker 实验室所做的实验也强调了这一点，他们基本上对动物进行了基因改造，使苦味受体与甜味受体交换，或者甜味受体与苦味受体交换。
And what they show is that the actual food, the experience on the tongue, drives different pathways in the brain.
他们表明，实际的食物、舌头上的体验驱动着大脑中的不同通路。
Here's what they did.
这就是他们所做的。
They essentially took mice and swapped out the sweet receptor and put in a bitter receptor, and then what they found is that whereas normally mice would actively seek out and even work for sugar water, sucrose — they really liked that — if they replaced the sweet receptor with the bitter receptor, the mice would avoid sugar water.
他们基本上把小鼠的甜味受体换掉，放入苦味受体，然后他们发现，正常情况下小鼠会主动寻找甚至为糖水工作，但蔗糖——它们真的很喜欢——如果用苦味受体取代甜味受体，小鼠就会避开糖水。
Andrew Huberman:
安德鲁·休伯曼：
The reverse was also true, that mice would drink a bitter solution avidly, they liked a bitter solution if they swapped out the bitter receptor for sweet receptor.
反之亦然，老鼠会贪婪地喝苦味溶液，如果它们把苦味受体换成甜味受体，它们就会喜欢苦味溶液。
What this means is that our entire experience of what we taste is dependent on how we experience that taste at the level of the tongue.
这意味着我们对味道的整个体验取决于我们如何在舌头层面体验这种味道。
And so, you're hopefully not going to do genetic engineering of your taste receptors, but if you'd like to do this sort of experiment, you actually can do it very easily using miracle fruit.
因此，希望您不会对味觉受体进行基因工程，但如果您想做此类实验，实际上可以使用神秘果轻松完成。
The instructions of how much to ingest, et cetera, any safety concerns are usually on the package and should be easy to find.
关于摄入量等的说明以及任何安全问题通常都在包装上，并且应该很容易找到。
And there's a lot of science to support how this works.
有很多科学证据支持其运作原理。
It's kind of a fun experiment that anyone can do and will completely change your perception of any food that you're accustomed to eating.
这是一个任何人都可以做的有趣实验，并且会彻底改变你对你习惯吃的任何食物的看法。
In fact, you can figure out how much sweet, or the sense of sweetness, is contributing to your experience of a food, even if you don't think of that as a sweet food, through this miracle fruit experiment.
事实上，通过这个神秘果实验，即使你不认为某种食物是甜食，你也可以弄清楚甜味或甜味感对你的食物体验有多大贡献。
Andrew Huberman:
安德鲁·休伯曼：
You could take miracle fruit, you could eat a slice of pepperoni pizza or cheese pizza, which perhaps normally to you would taste just like pizza, and you'll notice it tastes very different.
你可以吃神秘果，你可以吃一片意大利辣香肠披萨或奶酪披萨，通常对你来说它的味道可能就像披萨一样，你会发现它的味道非常不同。
What you are detecting is how much the sense of sweet was contributing to that particular flavor.
你所检测到的是甜味对那种特殊味道的贡献有多大。
Now, I'd like to return to pheromones.
现在，我想回到信息素。
So, I mentioned earlier true pheromonal effects are well established in animals, and one of the most remarkable pheromone effects that's ever been described is one that actually I've mentioned before on this podcast, but I'll mention again just briefly, which is the Coolidge effect.
所以，我之前提到过，真正的信息素效应在动物身上已经得到了很好的证实，而有史以来描述过的最显着的信息素效应之一实际上是我之前在这个播客中提到过的，但我会再次简单地提到，这就是柯立芝效应。
The Coolidge effect is the effect of a male of a given species, in most cases it tended to be a rodent or a rooster, mating and at some point reaching exhaustion, or the inability to mate again, because they just simply couldn't, for whatever reason.
柯立芝效应是特定物种的雄性的效应，在大多数情况下，它往往是啮齿动物或公鸡，在交配时在某个时刻达到精疲力尽，或者无法再次交配，因为无论出于何种原因，它们根本无法交配。
Andrew Huberman:
安德鲁·休伯曼：
The Coolidge effect establishes that if you swap out the hen with a new hen, or the female rat or mouse with a new one, then the rat or the rooster spontaneously regains their ability to mate.
柯立芝效应表明，如果你用一只新母鸡替换母鸡，或者用一只新母鸡替换雌性大鼠或小鼠，那么大鼠或公鸡会自发地恢复交配能力。
Somehow their vigor is returned, — the refractory period after mating that normally occurs is abolished, and they can mate again.
不知何故，它们的活力又恢复了——通常发生的交配后不应期被废除，它们可以再次交配。
Turns out that the Coolidge effect runs in the opposite direction too.
事实证明，柯立芝效应也有相反的方向。
I did not know this, but I recently learned of a study.
我不知道这一点，但我最近了解到一项研究。
It was actually done in hamsters, not in mice, but it turns out that females also will, female rodents will mate to exhaustion, and at some point, excuse me, they will refuse to mate any longer unless you swap in a new male.
这实际上是在仓鼠身上完成的，而不是在老鼠身上，但事实证明，雌性也会这样做，雌性啮齿类动物会交配到精疲力尽，在某些时候，对不起，它们会拒绝再交配，除非你换一个新的雄性。
And then because mating in rodents involves the female being receptive, there are a certain number of behaviors that mean, that tell you, that she's willing and wanting to mate, so-called lordosis reflex.
然后，因为啮齿类动物的交配涉及雌性的接受性，所以有一定数量的行为意味着，告诉你，她愿意并且想要交配，即所谓的脊柱前凸反射。
Then if there's a new male, she will spontaneously regain the lordosis reflex and the desire to mate.
然后，如果有新的雄性出现，她会自发地恢复脊柱前凸反射和交配欲望。
Andrew Huberman:
安德鲁·休伯曼：
And how do you know this?
你怎么知道这一点？
How do we know it's a pheromonal effect?
我们怎么知道这是信息素效应？
Well, this recovery of the desire and ability to mate, both in males and in females, can be evoked completely by the odor of a new male or female.
嗯，无论是雄性还是雌性，交配欲望和能力的恢复都可以通过新雄性或雌性的气味完全引起。
It doesn't even have to be the presentation of the actual animal, and that's how you know that it's not some visual interaction or some other interaction.
它甚至不必是实际动物的呈现，这就是你知道它不是某种视觉交互或其他交互的方式。
It's a pheromonal interaction.
这是一种信息素相互作用。
Now, as I mentioned earlier, pheromonal effects humans have been debated for a long period of time.
现在，正如我之前提到的，信息素对人类的影响已经争论了很长一段时间。
We are thought to have a vestigial, meaning a kind of shrunken down miniature accessory olfactory bulb called Jacobson's organ, or the vomeronasal organ.
人们认为我们有一个退化器官，意思是一种缩小的微型辅助嗅球，称为雅各布森器官或犁鼻器。
Some people don't believe that Jacobson's organ is this.
有些人不相信雅各布森的器官是这样的。
Some people do.
有些人确实如此。
There is anatomical evidence for it in some cadavers.
一些尸体中有解剖学证据。
It sits not very high up in the brain or where your olfactory bulb is, but it's actually in the nasal passages.
它在大脑或嗅球所在的位置不是很高，但它实际上在鼻腔中。
Andrew Huberman:
安德鲁·休伯曼：
So, there's like little dents as you go up through your nasal passages, and there is evidence of something that's vomeronasal-like — vomeronasal is the pheromonal organ.
所以，当你向上穿过鼻腔时，会有一些小凹痕，并且有证据表明有类似犁鼻的东西——犁鼻是信息素器官。
They call it Jacobson's organ if it's present in humans.
如果人类存在这种器官，他们将其称为雅各布森器官。
Kind of tucked into some of the divots in the nasal passage.
有点塞进鼻道的一些凹痕里。
Even if that organ, Jacobson's organ, isn't there or is not responsible for the chemical signaling between individuals, there is chemical signaling between human beings.
即使雅各布森器官不存在或不负责个体之间的化学信号传导，但人类之间仍然存在化学信号传导。
As I mentioned earlier, the effect of tears in suppressing the areas of the brain, they're involved in sexual desire and testosterone of males.
正如我之前提到的，眼泪会抑制大脑区域，这些区域与男性的性欲和睾丸激素有关。
That's a concrete result.
这是一个具体的结果。
That's a very good result published by an excellent group with no pre-existing bias going in.
这是一个非常好的结果，由一个优秀的团队发表，没有任何预先存在的偏见。
That's just what they found.
这正是他们发现的。
There is also evidence both for and against chemical signaling between females in terms of synchronization of menstrual cycles.
在月经周期同步方面，也有支持和反对女性之间化学信号传导的证据。
Now, the original paper on this was published in the 1970s by McClintock.
现在，有关此问题的原始论文由 McClintock 于 20 世纪 70 年代发表。
And it essentially said that when women live together in group housing, dormitories and similar, that their menstrual cycles were synchronized ,and that was due to what was hypothesized to be pheromonal effects.
它本质上是说，当女性住在集体住房、宿舍和类似的地方时，她们的月经周期是同步的，这是由于假设的信息素效应。
Andrew Huberman:
安德鲁·休伯曼：
Over the years, that study has been challenged many, many times.
多年来，这项研究多次受到挑战。
The more recent data point to the idea that there is chemical chemical signaling between women in ways that impact the timing of the menstrual cycle.
最近的数据表明，女性之间存在化学信号传导，影响月经周期的时间。
But that depending on whether or not some of the women are in the ovulation phase, the ovulatory phase of that cycle, or whether or not they're in the follicular phase, the phase when the follicle is maturing before the egg actually ovulates — so, two separate phases of the 28-day menstrual cycle — will either lengthen or shorten the menstrual cycle of the person that smells those women.
但这取决于一些女性是否处于排卵期，即该周期的排卵期，或者是否处于卵泡期，卵泡在卵子实际排卵之前成熟的阶段——因此，28天月经周期的两个独立阶段——会延长或缩短闻到这些女性气味的人的月经周期。
Translated into English, what that means is that it is very likely, it seems, that something, maybe pheromones, but maybe some other chemical that is independent of pheromones, is being conveyed between women that are housed together or spend a lot of time together to shift their menstrual cycle.
翻译成英语，这意味着很可能有某种东西，也许是信息素，但也可能是其他一些独立于信息素的化学物质，在住在一起或花很多时间在一起的女性之间传递，以改变她们的月经周期。
Andrew Huberman:
安德鲁·休伯曼：
But it doesn't necessarily mean that they synchronize.
但这并不一定意味着它们是同步的。
So, for instance, if one woman is in the follicular phase of the menstrual cycle, it might shorten or delay ovulation; excuse me, it might accelerate ovulation in another woman.
例如，如果一名女性处于月经周期的卵泡期，排卵可能会缩短或延迟；对不起，这可能会加速另一个女人的排卵。
Whereas if somebody is in the ovulatory phase of their cycle, it might lengthen the menstrual cycle out, so that the woman who smells that person's scent or who smells her sweat, we still don't know the origin of the chemical, would ovulate later.
然而，如果某人处于周期的排卵期，则可能会延长月经周期，因此闻到该人的气味或闻到她的汗味的女性（我们仍然不知道化学物质的来源）会稍后排卵。
So, all of this is to say is that chemical chemical signaling is happening from females to males through tears, we know that.
所以，我们知道，所有这一切都表明，化学信号是通过眼泪从女性向男性发生的。
Is that a pheromonal effect?
这是信息素效应吗？
Well, by the strict definition of a pheromone, a molecule that's released from one individual that impacts the biology of another individual, yes.
嗯，根据信息素的严格定义，信息素是一种从一个个体释放的分子，会影响另一个个体的生物学，是的。
But in terms of identifying what the pheromone is in tears, that's still unknown.
但就识别眼泪中的信息素而言，这仍然是个未知数。
It's not clear what the chemical compound is.
目前还不清楚这种化合物是什么。
Andrew Huberman:
安德鲁·休伯曼：
So, we are reluctant as scientists to call it a true pheromonal effect.
因此，作为科学家，我们不愿意称其为真正的信息素效应。
The menstrual cycle and the synchronization of the menstrual cycle effect seems to hold up under some conditions, but in some cases there's a kind of clash of menstrual cycles that's created by chemicals that are emitted from one female to another.
月经周期和月经周期同步效应似乎在某些情况下成立，但在某些情况下，会出现一种月经周期冲突，这是由一位女性向另一位女性排放的化学物质造成的。
So, there are many examples of this in humans.
因此，人类中有很多这样的例子。
For instance, people can recognize the T-shirt of their mate.
例如，人们可以认出他们伴侣的 T 恤。
This experiment has been done many times.
这个实验已经做过很多次了。
I know it's been challenged a number of times, but the data are pretty good, by now, that if you take a collection of women who are in stable relationships with somebody, you offer them the smell of a hundred different shirts, and they can very readily pick out their significant other's scent.
我知道它已经被挑战过很多次了，但到目前为止，数据已经相当不错了，如果你收集一群与某人有稳定关系的女性，你给她们提供一百种不同衬衫的气味，她们可以很容易地辨别出她们重要的其他人的气味。
Okay.
好的。
That's pure olfaction, that's not pheromonal.
那是纯粹的嗅觉，不是信息素。
But nonetheless is a remarkable degree of discrimination, olfactory discrimination.
但尽管如此，还是有相当程度的歧视，即嗅觉歧视。
You can dilute their partner's scent down to the point where they, themselves, can't consciously detect the difference between the sweat, or the T-shirt, of a hundred different T-shirts or so.
你可以将他们伴侣的气味淡化到他们自己无法有意识地察觉出汗水或 T 恤之间的差异，或者一百种不同的 T 恤之间的差异。
Andrew Huberman:
安德鲁·休伯曼：
And they might say, "I don't really smell the difference, but I think it's this one.
他们可能会说，“我并没有真正闻出区别，但我认为就是这个。
Yeah, this one belongs to the person that I've been with." And they're much greater than chance at detecting the T-shirt or identifying the T-shirt correctly.
是的，这个是我曾经交往过的那个人的。”而且它们比检测 T 恤或正确识别 T 恤的机会要大得多。
So, there's no question really that there is chemical chemical signaling between humans.
因此，毫无疑问，人类之间确实存在化学信号传导。
The question is whether or not it's truly pheromonal in basis.
问题是它是否是真正的信息素基础。
Now, you'll notice that a lot of the examples I gave, aside from the one of tears, is women detecting the scents of men or of other women.
现在，你会注意到，除了眼泪之外，我给出的很多例子都是女性检测男性或其他女性的气味。
And it turns out that there are a number of papers.
事实证明，有很多论文。
The best one I think that I could find is published in Physiology and Behavior in 2009, it's a review entitled "Sex differences and reproductive hormone influences on human odor perception," by Doty, D-O-T-Y, and Cameron.
我认为我能找到的最好的一篇发表在 2009 年的《生理学与行为》杂志上，这是一篇题为“性别差异和生殖激素对人类气味感知的影响”的评论，作者是 Doty、D-O-T-Y 和 Cameron。
I encourage you to check out this review.
我鼓励您查看这篇评论。
It's available free as a download.
它可以免费下载。
We'll provide a link to it.
我们将提供它的链接。
You can get the full PDF if you want.
如果需要，您可以获得完整的 PDF。
But it does seem that women are better at detecting odors in these odor discrimination tasks than are men.
但在这些气味辨别任务中，女性似乎确实比男性更擅长检测气味。
Andrew Huberman:
安德鲁·休伯曼：
And yes, that it does vary according to where they are in their menstrual cycle.
是的，它确实根据她们所处的月经周期而有所不同。
And yes, they also looked at people who had received gonadectomy, that had their ovaries removed, a number of different important controls.
是的，他们还研究了接受性腺切除术、卵巢切除术的人，以及许多不同的重要控制措施。
None of this surprises me.
这一切都不让我感到惊讶。
None of this should surprise you.
所有这些都不应该让您感到惊讶。
It's very clear that hormones have a profound effect on a large number of systems in our biology, and that smell and taste and the ability to sense the chemical states of others, either consciously or subconsciously, have a profound influence on whether or not we might want to spend time with them, whether or not this is somebody that we're pair-bonded with, whether or not this is somebody that we just met and don't trust yet, things of this sort.
很明显，激素对我们生物学中的许多系统有着深远的影响，嗅觉和味觉以及感知他人化学状态的能力，无论是有意识还是无意识，都对我们是否愿意与他们共度时光、这是否是与我们结对的人、这是否是我们刚刚认识但尚未信任的人，诸如此类的事情产生深远的影响。
And given what's at stake in terms of reproductive biology, not just offspring but given the possibility of transmission of diseases, et cetera, the risks of childbirth, et cetera, it makes so much sense that much of our biology is wired toward detecting and sensing whether or not things and people are things that we should approach or avoid.
考虑到生殖生物学方面的利害关系，不仅是后代，还考虑到疾病传播的可能性等等，分娩的风险等等，我们的生物学大部分都致力于检测和感知事物和人是否是我们应该接近或避免的事物，这是很有意义的。
Andrew Huberman:
安德鲁·休伯曼：
Whether or not reproduction with that person is the appropriate response or suppression of the reproductive response is the appropriate response, right?
与那个人繁殖是否是适当的反应，或者抑制繁殖反应是适当的反应，对吧？
As in this case with the tears.
就像在这个例子中流泪一样。
So, I think these are fascinating studies.
所以，我认为这些都是有趣的研究。
It's an area that still needs a lot of work, but there are some really wonderful papers on this, and the one that I mentioned a few minutes ago, "Sex differences and reproductive hormone influences on human odor perception," is one of the better reviews that are out there.
这是一个仍然需要大量工作的领域，但是在这方面有一些非常精彩的论文，我几分钟前提到的那篇论文“性别差异和生殖激素对人类气味感知的影响”是目前最好的评论之一。
There are also a number of other reviews, for instance, that talk about pheromone effects and their impact on mood and sexual responses, and things of that sort, and we will also provide some links to those.
例如，还有许多其他评论谈论信息素效应及其对情绪和性反应的影响，以及类似的事情，我们还将提供一些这些内容的链接。
A lot of this is still speculative, but I want to say, I know I said three times, but I really want to underscore, because it is vitally important and people seem to get a little triggered by the notion of pheromones.
其中很多仍然是推测，但我想说，我知道我说了三遍，但我真的想强调，因为它非常重要，人们似乎对信息素的概念有点触发。
Andrew Huberman:
安德鲁·休伯曼：
Just because we haven't identified the actual chemical compound that's acting as a pheromone, or putative pheromone, does not mean that chemical chemical signaling between individuals doesn't exist.
仅仅因为我们尚未确定充当信息素或假定信息素的实际化合物，并不意味着个体之间不存在化学信号传导。
Clearly it does.
显然确实如此。
Actually you and every other human from the time you're born until the time you die are actively seeking out and sensing and evaluating the chemicals that come from other individuals.
事实上，你和其他每个人从出生到死亡都在积极寻找、感知和评估来自其他个体的化学物质。
There's a really nice study that was done by the Weizmann Institute, a group there, I think it was also Noam Sobel's group, but another group as well, as I recall, looking at human-human interactions when they meet for the first time.
魏茨曼研究所做了一项非常好的研究，那里的一个小组，我想这也是诺姆·索贝尔的小组，但我记得还有另一个小组，研究了人与人第一次见面时的互动。
It's a remarkable study because what they found was people would reach out and shake hands.
这是一项了不起的研究，因为他们发现人们会伸出手来握手。
It was a typical response, prepandemic, people would meet, they'd reach out, and they would shake hands.
这是一种典型的反应，在大流行前，人们会见面，他们会伸出援手，他们会握手。
And what they observed was almost every time, within just a few seconds of having shaken hands with this new individual, people will touch their eyes.
他们观察到，几乎每次，在与这个新人握手后的短短几秒钟内，人们都会触摸他们的眼睛。
Andrew Huberman:
安德鲁·休伯曼：
Almost without fail.
几乎没有失败。
Occasionally they would touch their eyebrow, occasionally someone would touch their hair.
偶尔有人会摸他们的眉毛，偶尔有人会摸他们的头发。
We always associate that with people having some sort of, or us having some sort of, self-conscious response like, oh, we want to make sure we're shirt tucked in and all prim and proper, whatever it is, or looking right.
我们总是将其与人们或我们有某种自我意识的反应联系在一起，比如，哦，我们想确保我们把衬衫塞进裤子里，无论它是什么，或者看起来都正确。
Is there something in my teeth?
我的牙齿里有东西吗？
This kind of thing.
这种事。
But actually people are doing that, even if the person they just met left the room.
但实际上人们正在这样做，即使他们刚刚遇到的人离开了房间。
So, someone sitting there, someone comes in, they shake hands, and the person inevitably subconsciously touches their eyes.
所以，有人坐在那里，有人进来，他们握手，这个人不可避免地会下意识地触摸他们的眼睛。
They are taking chemicals from the skin contact and they are placing it on a mucosal membrane of some sort.
他们从皮肤接触中获取化学物质，并将其放置在某种粘膜上。
Typically, not up their nose or in their mouth, typically on their eyes.
通常，不是在他们的鼻子或嘴里，而是在他们的眼睛上。
Now, animals do this all the time.
现在，动物一直这样做。
There's a phenomenon in animals called bunting.
动物中有一种现象，叫做彩旗。
If you have a overeager dog that when you meet them or you see them again after you've been away for the day, they'll rub their head against you, right?
如果你有一只过于热心的狗，当你见到它们或离开一天后再次见到它们时，它们会用头蹭你，对吗？
Andrew Huberman:
安德鲁·休伯曼：
Cats will do this too.
猫也会这样做。
It's called bunting.
这就是所谓的彩旗。
They're rubbing their scent glands on you; they're marking you.
它们正在用它们的气味腺体摩擦你；他们正在标记你。
And believe it or not, you're marking other people when you shake their hand, and they are then taking your mark and rubbing it on themselves subconsciously.
不管你信不信，当你与别人握手时，你就是在标记他们，然后他们就会下意识地把你的标记擦在自己身上。
So, we all do these kinds of behaviors, and now that you're aware of it, you can watch for it in your environment.
所以，我们都会做这些类型的行为，现在您已经意识到了这一点，您可以在您的环境中观察它。
You can pay attention to people.
你可以关注人们。
Some of this is probably changed in light of the events of 2020, et cetera.
鉴于 2020 年等事件，其中一些可能会发生变化。
But nonetheless, we are evaluating the molecules on people's breath.
但尽管如此，我们仍在评估人们呼吸中的分子。
We are evaluating the molecules on people's skin by actively rubbing it on ourselves.
我们通过在自己身上主动摩擦来评估人们皮肤上的分子。
And we are actively involved in sensing not just their facial expressions, the size of their pupils and things like that, but the chemicals that they are emitting, their hormone status, how they smell.
我们不仅积极参与感知他们的面部表情、瞳孔大小等，还感知他们释放的化学物质、荷尔蒙状态以及气味。
We're detecting the pheromones, possibly, but certainly the odors in their breath.
我们可能正在检测信息素，但肯定是他们呼吸中的气味。
You might say, "Well, I don't actually go around sniffing people's breath."
你可能会说：“嗯，我实际上不会四处嗅闻别人的呼吸。”
Andrew Huberman:
安德鲁·休伯曼：
I don't, unless if it's bad, in which case it's aversive.
我不这样做，除非它很糟糕，在这种情况下它是令人厌恶的。
But breath is communicating a lot of signals.
但呼吸正在传达很多信号。
And this handshake-eye rub experiment shows that we are actively going through behaviors reflexively to wipe ourselves or smear ourselves with other people's chemicals.
这个握手擦眼实验表明，我们正在积极地进行反射性的行为，用别人的化学物质擦拭自己或涂抹自己。
Now, that might seem odd or even gross to you, but I think it's beautiful.
现在，这对你来说可能看起来很奇怪，甚至很恶心，但我认为它很漂亮。
I think that it illustrates the extent to which we as human beings are in some ways among the other animals in our subconscious, sometimes conscious, but certainly subconscious tendency to try and evaluate our chemical environment through what we inhale, through our nose, what we ingest through our mouth, and what we actively take off other people's skin and rub on ourselves to evaluate it and what we should do about it, and perhaps that person as well.
我认为它说明了我们作为人类在某种程度上与其他动物一样，在我们的潜意识中，有时是有意识的，但肯定是潜意识的倾向，试图通过我们吸入的东西、通过我们的鼻子、我们通过我们的嘴摄入的东西、以及我们积极地从别人的皮肤上取下并在自己身上摩擦的东西来评估我们的化学环境，以及我们应该采取什么措施，也许还有那个人。
So, today we talked a lot about olfaction, taste and chemical sensing between individuals.
所以，今天我们讨论了很多关于个体之间的嗅觉、味觉和化学感知的内容。
I like to think that you now know a lot about how your smell system works and why inhaling is a really good thing to do, in general, for waking up your brain, and for cognitive function and for enhancing your sense of smell.
我想你现在已经了解了很多关于你的嗅觉系统如何工作的知识，以及为什么吸气对于唤醒你的大脑、认知功能和增强嗅觉来说是一件非常好的事情。
Andrew Huberman:
安德鲁·休伯曼：
We talked about how to enhance your sense of taste, and we talked about chemical signaling between individuals as a way of communicating some important aspects about biology.
我们讨论了如何增强味觉，还讨论了个体之间的化学信号传导作为交流生物学一些重要方面的方式。
People are shaping each other's biology all the time by way of these chemicals that are being traded from one body to the next through air and skin-to-skin contact and tears.
人们一直在通过这些化学物质塑造彼此的生物学，这些化学物质通过空气、皮肤接触和眼泪从一个身体转移到另一个身体。
If you're enjoying this podcast and you're finding the information useful, please subscribe on YouTube.
如果您喜欢此播客并且发现其中的信息有用，请在 YouTube 上订阅。
That's one of the best ways to support us.
这是支持我们的最好方式之一。
You can also put any questions you have and feedback in the comment section on YouTube.
您还可以在 YouTube 的评论部分提出任何问题和反馈。
If you don't already subscribe on Apple and Spotify, you can support us by subscribing on Apple and Spotify.
如果您尚未订阅 Apple 和 Spotify，您可以通过订阅 Apple 和 Spotify 来支持我们。
And on Apple, you get the opportunity to leave us a review up to five stars.
在 Apple 上，您有机会给我们留下最高五颗星的评论。
If you think we deserve five stars, please give us a five-star review.
如果您认为我们值得五星级，请给我们五星级评价。
In any case, you can leave us comments there.
无论如何，您可以在那里给我们留下评论。
And we are also very active on Instagram.
我们在 Instagram 上也非常活跃。
Andrew Huberman:
安德鲁·休伯曼：
Huberman Lab on Instagram is where I post, yes, clips from the podcast, but also additional new and original content.
是的，我在 Instagram 上的 Huberman Lab 发布了播客的剪辑，但也发布了其他新的原创内容。
And you have the opportunity to put your questions in the comment section below those posts as well.
您也有机会在这些帖子下方的评论部分提出您的问题。
I do read all the comments on YouTube, on Apple and also on Instagram.
我确实阅读了 YouTube、Apple 和 Instagram 上的所有评论。
We have a website, hubermanlab.com, where all the podcasts are housed, with links to YouTube, Apple and Spotify, as well as downloadable links.
我们有一个网站 hubermanlab.com，其中包含所有播客，包含 YouTube、Apple 和 Spotify 的链接以及可下载的链接。
Everything's zero cost of course.
当然一切都是零成本。
And there you can also find any links to additional resources that we might post.
您还可以在那里找到我们可能发布的其他资源的任何链接。
As well, please check out our sponsors that we mentioned at the beginning of each podcast episode.
另外，请查看我们在每个播客剧集开头提到的赞助商。
Those sponsors are the way that we are able to bring zero-cost-to-consumer information about all these topics to you each week.
通过这些赞助商，我们能够每周向您提供有关所有这些主题的零成本消费者信息。
Last but not least, I want to thank you for your time and attention, and your willingness to embrace new concepts and terms and to learn about science and biology and protocols that hopefully can benefit you and the people that you know.
最后但并非最不重要的一点是，我要感谢您的时间和关注，感谢您愿意接受新的概念和术语，并学习科学、生物学和协议，希望这些能够使您和您认识的人受益。
And of course, thank you for your interest in science.
当然，感谢您对科学的兴趣。