Can You Train Your Brain Through Your Nose?
For the last 7 years there has been much more scientific interest in recognising the importance of the sense of smell or “Olfaction” in our lives as well as in applying the Olfaction Training methodology for reversing several conditions like “anosmia”, the loss of the sense of smell. The partial or total loss of sense of smell can be due to injury or infection creating an olfactory dysfunction.
The Olfactory Neural System is complex and is able to replace olfactory dead cells with new olfactory cells from the Olfactory Bulb to the Cerebral Cortex and the Limbic System every few months.
Olfaction Training also has been proven to boost brain health, activating brain regions
that govern emotion and memory, bypassing the Thalamus. This training of the sense of smell assists in the increment of grey matter in the Hippocampus and the Orbitofrontal Cortex, by using short, daily sessions of intentional scent exposure to protect the brain from the risk of cognitive decline in ageing populations.

New generations, influenced from the social effects from the COVID-19 and post viral
controls, have experienced a life intimately linked to computers and screens constantly.  They spend more time secluded in offices or home watching screens browsing social media on their phones, than experiencing real sensory reality, like going to the bush, a park, a garden, re-connecting with Nature, and relating physically with people and animals. This generation requires attention, as some of them already suffer “anosmia” and have not been appropriately treated for this condition.

What could be the effects of not having Olfactive stimulation?

• Loss of Sense of Smell: Not being able to detect something that can be poisonous or dangerous, so our sense of safety and alarm warning does not get activated.
• Not able to enjoy pleasant smells and flavours in the food. Feeling depressed.
• Food tastes different or bland.
• Not be able to relate well with other people or not be able to feel what other people feel (meaning, lack of empathy), having low or unbalanced moods.
• Loss of Cognitive Capabilities: Without a proper Olfaction Training, Verbal capabilities deteriorate.  As the Scent Smell training works on Memory, Semantic and Verbal fluency, this can activate some neural connections related to those areas.

There have been Olfaction Training studies on patients with Parkinson’s and Alzheimer’s diseases bringing some measurable improvements in Olfactory, Memory and Cognition areas.
So, there are still people suffering from an Olfactory Dysfunction that do not consider
the effects of losing the sense od smell partially or totally important and take it for granted as an irrelevant sense compared to Vision or Hearing. All senses are important, but the Sense of Smell, Olfaction, since the last century has been completely culturally erased from the senses’ priority list not knowing that indeed Olfaction is an important and primary sense.

When we were born, before we could see and recognise visually, we smelled and tasted.
We related through the sense of smell to our mother even when being in our mother’s womb. We used our taste buds to recognise the taste of our mother’s milk.
Having previous Olfactory experiences can open a door to re-training our brain and re-
connecting with our memory and olfactory sensors in our brain and body, so we can compare what was in our memory of that smell, how we actually smell, and what associated feeling or emotion we had. We need to activate neural connections through a routine of Olfaction Training.
Some other people are fearful about Scents or Aromas in public spaces, cosmetics like
creams and soaps, candles, diffusers and the use of detergents as they have been exposed to allergens experiencing skin irritation, asthma attacks, dermatitis or psoriasis, rhinitis or sinusitis. It is true that there is a population affected by the environment. In these cases, it is recommended to only use the Scents of Nature going to to these places. This will also be true regarding the scent of foods.
Avoiding synthetic and strong concentrated fragrances in the environment will be key for the detoxification process as well as having proper ventilation.

Key Health Benefits and Neuroplasticity​
When smelling scents, it is recommended to smell Nature, Food, and Essential Oils as they are in Nature, since we have the advantage of smelling the healing properties of Scent molecules.
Our brains have the ability to continuously change in response to the experience, called “Neuroplasticity”, and this ability may be key to the way in which smell training works.
Neuroplasticity involves the generation of new and/or strengthened connections
between neurons (brain cells), which may in turn lead to changes in thinking skills or
behaviours. We can see evidence of Neuroplasticity when we practice a skill like playing an instrument or learning a new language.
The olfactory network in our brains is particularly neuroplastic. When we frequently use the many parts of the brain involved in the process of smelling through repeated exposure to odours, this process may lead to increased olfactory abilities and cognition. It’s possible then that we could ‘train the brain through the nose.’

Another important factor that is not widely discussed is having a good, healthy diet.
What we ingest, can alter our digestive system and our sense of smell. It has been recently acknowledged in science that there are olfactory sensors in our digestive system. These sensors send signal information to our brain. It is now recognised that certain cases of Anxiety and Depression and other sensitivities have origins coming from problems in our Digestive System. Taste is related to Smell.
The Vagus Nerve is the longest cranial nerve in the body and is intimately linked in the
regulation of our gut, cardiovascular system, respiratory and endocrine systems.

So, what does the Vagus Nerve have to do with our sense of smell and taste?
The Hypothalamus and the Vagus Nerve communicate in a highway exchange fashion
between the gut where the vagus nerve entangles its way through, and the brain that provides feedback. When the distension of the gastric wall changes during the intake of food, the sensitivity of olfactory neurons changes to induce and almost repulse food odors in order to signify that we are satisfied and do not require more. This is fascinating!!

Most recent studies are starting to integrate AI and collection of data from databases to enable personalised treatment for Olfactory Dysfunction.
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The International Perfume Foundation provides an in-depth Olfaction Training Certification Course on re-training our Sense of Smell.  This course is not just for people interested in Natural Perfumery and Aromatherapy, but also for those interested in improving their own or other people’s health.

REFERENCES:
1. Dr. Wolf - Anna & Bahar-Fuchs, Alex - “HEALTH & MEDICINE - How smelling can help
your brain” - 14 March 2019 https://pursuit.unimelb.edu.au/articles/how-smelling-can-help-your-brain.
2. Nazareth, Lynn - “CSIRO - You can train your nose - and 4 other surprising facts about your sense of smell” - 23 January, 2025 https://www.csiro.au/en/news/all/articles/2025/january/train-your-nose
3. Liu, Xialei , Yin, Junjei et al - “ The potential of Olfactory Training and dietary interventions in the treatment of Olfactory Dysfunction: A review” - Trends in Food Science and Technology - Volume 167 - January 2026 https://www.sciencedirect.com/science/article/abs/pii/S0924224425005965
4. ATP, Science - “Olfactory - The First Steps of Digestion” July 30, 2020 https://
atpscience.com.au/blogs/blog/olfactory-the-first-steps-of-digestion
5. Matiashova, Lolita; Hoogkamer,Anouk Lisa; Timper,Katharina - “ The Role of Olfactory
System in Obesity and Metabolism in Humans” Metabolites 2024, 25 December 2023

The Olfactory Experience of perceiving scents and the use of language for describing
scents have been present in all Ancient Civilisations and in this era. This means that Olfaction has been the most important sense used for survival, communication, protection, healing, and beauty, used in sacred rituals ceremonies and connection to the Divine.

Since pre-history, human beings discovered fire, and then, the fascinating experience of smelling the particles of wood and resins being burned through smoke.
The word “Perfume” comes from this concept in Latin “Per - fumum” that literally means “through smoke”.

In Literature, the language of scent has been used to describe events, places, persons,
gardens, palaces, dresses, the country-side, the misery and the richness, the sacred places, the abundant places, the simple places that trigger our memories, all in  descriptive, poetic, and historical ways.

We have used Language to describe the reality around us and pass the experience to
others, by categorisation of plants and flowers, olfactory properties, health properties, and uses in other aspects of our lives, like traditions. Additionally, we have used Scents as well as Body Language for Healing and Sacred Ceremonies to communicate with our inner-self and align better with Nature.

In pre-history and ancient history, humans had a bigger Limbic System in our brain
than today's human beings.
The Limbic System is responsible for managing our Memory, Emotions and Identification. In this era of immediacy, screen interaction, isolation, scent restriction or phobia, we are evolving with the risk of developing a smaller Limbic System and this is already bringing a society that does not retain concepts or places or historical factors, and also a society that has less empathy and less need for identifying with others and identifying risks by themselves without the use of technology. Society is been driven by Visual Communication mostly, while one sense is being on demand, this eclipses the other senses.

Aromatherapy has been part of a millenary wisdom and it is very much linked to the
Connection with Nature, using this wisdom to identify healing plants and flowers and different methods of healing. Natural Aromatherapy is defined by the use of Natural Raw Materials, not synthetic fragrances. The best Natural Aromatherapy starts by going out to a Garden, the Bush or Countryside. Experiencing the smell of the actual plants and flowers makes Olfaction a powerful tool, as the aromatic molecules will go to the Olfactory system in our brain and Limbic system, but also will act on our Sympathetic and Para-Sympathetic Nervous Systems in our body.

There are various methods of Natural Aromatherapy applications like:
aerial diffusions, baths, oil applications through massage, food, patches, creams or lotions, shampoos, and clay compresses. The scent and properties of each raw material,  plant or essential oil will manifest in their own healing language.
By using the different parts of the plant, sometimes the roots, sometimes the leaves, and sometimes the flowers, the healing therapeutic properties and methods may change.

Understanding the use of essential oils, their potency, contra-indications and application methods is paramount for producing synergies that will act on specific area of our body, organ, or enhancing mood and emotional wellbeing. Plant maceration is also a method for creating oils that are not that potent as essential oils, but provide therapeutic synergies. Essential oils have to be treated carefully, always dilute before application, otherwise, only smell from the bottle. Essential oils are not meant to be drunk; they can irritate our throat and internal organs. Only specialised oil capsules can be used for internal use.  Always consult your medical practitioner.

Another aspect of Natural Aromatherapy is the use of reputable quality of essential oils
that are neither adulterated, nor mixed with other blends or fragrances without indication for the guarantee of high degree of healing properties.
Nowadays, we are blending the experience of Natural Aromatherapy with Natural Perfumes. In the last century, the focus of Perfume was aesthetic, was part of fashion and was no longer made of natural raw materials, but with synthetics and isolates.

Natural Perfumery plays two roles:
1. Expressing beauty, transporting you to a place or emotion; and,
2. Bringing the therapeutic role of each accord of the Perfume construction.
This blend of these two disciplines and Olfaction Training is called Natural Perfumotherapy, a new way to go in Perfumery bringing Scents to Emotions, Wellbeing and aligning us to Re-Connect with Nature.

More info about Perfumotherapy 

Christmas time is celebrated throughout many days, even after Christmas Day. In some countries, they extend it up to the first days of February.
Christmas time, in Winter time, is decorated with beautiful Christmas ornaments,
lights, and listening to Christmas Carols, Classical music or any other music that invites us to reflect and relax, sometimes, we also get music to gather with family and friends and enjoy the time sharing love, food, songs, games and gifts. Christmas time, in Summer time, in some places they like to have similar Christmas decoration, music and food than the people from Northern Hemisphere, but in general, due to the warm season, people are more relaxed about decorations, and more attuned to go out and swim, smell the flowers in bloom from Spring, experience the breeze and humidity and enjoy the birds and flying insects pollinating flowers and plants.

What is the Scent of Christmas Celebration made of?
Depending of our culture of origin, this Scent will vary.

In Western Christian Culture is generally a cozy blend of warm spices (cinnamon, clove,
nutmeg), fresh conifer greens (pine, fir, cypress, spruce), sweet baked goods (ginger bread,
almond bread, vanilla, anise), bright citrus (orange, lemon) mixed with peppermint, all in
harmony with mulled wine and cider with cherries, cranberries mixed with the smell of turkey, ham, beef or chicken and potatoes, carrots, onions, garlic, sweet potatoes, beans, chick peas, green peas. Inside the churches, the smell of tuberose and myrrh, frankincense and candles accompanied with Anthems and Christmas Carols.
In Southern Europe, the smell of fish and seafood with peppers, olive oil harmonises
with sweet nuts deserts, dried fruit, red and white wine or mulled wine, cider, brandy to drink. The Christmas decoration also include fresh conifer greens adding a fresh earthy smell. The Christmas style of sweet bread is puffed yeast-based, like in Italy, they have Panettone, in Greece, something similar to Panettone, they have it also for Easter, in Spain, they have “Rosca de Reyes” for the 6th of January. These sweet puffed breads have lots of sugar and dried fruits and usually are taken with frothy warm cocoa drink. The smell in that time is sweet almond, vanilla, fruity, icy sugar, cacao, vanilla like.

In Mexico and some Latin-American countries, the European and Spanish influence is
there in Christmas, but at least in Mexico, we have added some other dishes and aromas into Christmas, like the powder of dried prawns mixed with cooked rosemary and spicy and hot “mole” paste and cooked small potatoes. Some people may cook prawns as a tradition too. Another traditional dish is “Chiles en nogada”, a delicacy of stuffed capsicums or “Chile Poblano” with minced pork meat, blended almonds, covered in an almond sauce and pomegranate seeds. This dish mixes the green spicy chilly with the sweetness of almonds, pork meat and the bitterness of pomegranate seeds. Some more indigenous alcoholic drinks are also part of the tradition like Pulque, Tequila.
Some other Latin-American countries in South America, will cook “ceviche”, based in
fish, seafood, potatoes, lime juice, peppers, salt, tomatoes, coriander, cucumber, avocado, red onion, garlic, and orange juice. This is a very fresh, oceanic smell dish.

In Australia and New Zealand, similar Christmas Celebration custom as the Northern
Hemisphere, with some more simplicity and flexibility adding as a desert “The Pavlova”
a Meringue based fruit creamy desert with strawberries, black berries, kiwi fruit, mango slices. It is soft, easy to digest, sweet combined with the bitterness of the fruit white wine, cider or rose wine are served as drink, seafood is also popular and fish with potato chips and lots of vegetables like potatoes, carrots, spinach, sweet potato, parsley, coriander, mint, orange, lime, lemon, beetroot, red onions, garlic, mushrooms, all blended in black-pepper, marine salt or pink pepper. After dinner, the scents from black tea or herbal tea infusions with milk or coffee or chocolate milk are enjoyed.

In the Middle East, Christmas celebration dishes feature with roasted lamb or chicken,
usually stuffed with spiced rice and nuts (pine nuts and almonds) combined with fruits like dates, also hummus, tabouli, baba ganoush, kebbeh with coriander, peppers as garnish for the dishes. The Baklava is a very sweet festive cake that also is added into the Christmas Celebration. There are regional variations including the Syrian stuffed turkey, Palestinian Qedreh (lamb, rice, chickpeas) and Egyptian Fatta, all seasoned with spices like cinnamon, allspice and baharat.

In Asian Countries, they adopted some of the Western Christmas traditions blent with
their own particular dishes for festivities:
In Japan, they use KFC (Kentucky Fried Chicken) nuggets with a desert dish “Strawberry
shortcake” which it is a fluffy sponge cake with cream and fresh strawberries. Other sweets
more into the Japanese custom are “Wagashi”, are moulded traditional sweets in the shape of snowmen.
In Philippines, they have baked rice cake with coconut milk, salted egg and cheese called
“Bibingka”. The “Puto Bumbong” is a purple rice cake steamed in bamboo, served with butter, coconut and sugar. Also they have a variety of pastries. They also have many Spanish influence savoury dishes for this celebration made of pork, chicken and beef.
In Vietnam, they have noodle soups, savoury crispy rice cakes with meat and for desert,
chocolate log cake with French influence recipe.
In India, they celebrate with hearty meat dishes with spices like “Biryani and Curries”, accompanied with sweets like “Nankhatai,Bolinhas and Karanji”. For roasted meats, they use goose and duck.
In Thailand, they use spicy red curry with coconut milk, herbs and meat. As a desert,
mango sticky rice with coconut milk.
In Korea, there are savoury pancakes with vegetables, meat or seafood, braised short ribs.
As a desert, rice cake soup, traditionally for New Year celebrations but also shared on
Christmas celebrations.
As decorations in Asian countries, Mango Trees are decorated for Christmas and oil-
burning lamps are used in India.
In China, people prefer to have Christmas celebration outside, instead of cooking at
home. Their food varied from hot pots to Western foods. People give apples to friends and
love ones. Apple signifies “fruit of peace” to Chinese. Some of the staples for Christmas dinner are chicken, duck or dumplings. As a desert, they have coated hawthorn fruits with malt sugar on a bamboo skewer.
In African Countries, there is a vibrant feast of spiced rice dishes, roasted meats (chicken,
goat and turkey) with flavour stews and sides of fried plantains salads and small chops like rich fruitcakes, sticky fruit puddings.

As you can see, Christmas time scents are varied wherever you are.
This is an aromatic glimpse of the World Christmas Celebration Season in food and aromas and decorations as part of the way people stop and value community, reflection, and gathering for peace and harmony. These scents throughout the world are made for us to enjoy, to recover that vibrancy and motivation, and to reconnect with Nature and with ourselves!

The origins and history of Poinsettias ( Euphorbia pulcherrima) take us to the Aztec
Civilization, where this flower was called cuetlax ōchitl, meaning "flower that grows in residues or soil”. This plant only grew in Winter from the lower altitudes in Mexico, in what is now Taxco, Cuernavaca.  As with the higher altitudes of what is now Mexico City, previously called Tenochtitlan, it was not possible to grow this plant, and just got imported in that time from these low altitude areas.

These flowers were used by the Aztecs in ceremonial sites and temples. As the Spaniards were trying to vanish any pagan rituals and beliefs from the Aztecs, they used the Poinsettias or cuetlaxõchitl flowers for the Celebration of Christmas. The Spaniards took the poinsettias as a symbol to get rid of the original pagan traditions of the Aztecs and replace them with friars of the Franciscan Christian religious order in Mexico included the plants in their Christmas celebrations.  The star-shaped leaf pattern is said to symbolize the Star of Bethlehem, the red colour represents the blood shed during the sacrifice of Jesus' crucifixion, and the white leaves represent the purity of Jesus.

Today, Poinsettia (Euphorbia pulcherrima) is known in Mexico and Guatemala as
“flor de nochebuena” or simply “nochebuena”, meaning "Christmas Eve flower”. In other countries, like Spain, this plant is called “flor de pascua ”, meaning “Pascal flower” (Spanish people say “Pascua” to Christmas and “Pascua de Resurreción” to Passover or Easter). In Chile and Peru, this plant is known as “The Crown of the Andes”.

Poinsettia is a commercially important flowering plant species of the diverse spurge family Euphorbiaceae. Indigenous to Mexico and Central America, the poinsettia was first described by Europeans in 1834. It is particularly well known for its red and green foliage and is widely used in Christmas floral displays. The flower was originally called either “Mexican flame flower” or “painted leaf” by people in United States, then, in 1836, the plant was named taxonomy after Joel Roberts Poinsett, the first United States minister to Mexico, who also was a botanist, spoke many languages and was credited with introducing the plant to the USA in the 1820s.