New research reveals how mold illness (CIRS), mast cell activation (MCAS), and "leaky brain" turn ordinary sounds into torture—plus a neurologist-approved protocol to rewire your reactions.
I find it especially interesting when you stop to consider that we are biologically geared to enjoy crunchy foods (50-75 dB) and crispy or sizzling foods (45-65 db). This genetic variant seems to shift those preferences into the realm of uncomfortability. I also wonder what it's doing to the vagus nerve if there's so much overload and so little ability to shift into the parasympathetic.
Thank you for sharing such a thorough breakdown of this condition.
Thank you so much for this thoughtful reflection Mira—I just subscribed!
I’m so glad this resonated with you. I had no idea about the decibel ranges for crunchy and sizzling foods—that’s absolutely fascinating. It adds a whole new layer to understanding how sound and food interact with our biology.
I’m curious—did you come across this connection between sound sensitivity and food preferences through your work as The Ingredient Guru? Your insights into additives and food industry practices are so needed, especially for those of us navigating CIRS, MCAS and chronic inflammation.
I am also reaching out today to companies that create meals for histamine sensitive folks like me who are restoring our liver, microbiome, nerves and brain. The goal to restore our microbiome after we detox the toxins and trauma from our tissues is to achieve 25- 28 different plant strains a week. A bite here and a bite there for a diverse microbiome, just like a jungle in the forest with different trees :)
And yes, the vagus nerve! I’ve been exploring how misophonia and sound overload might be linked to vagal tone and our ability to shift into parasympathetic states.
It’s all connected, isn’t it? Just like our 40 leaky body barriers and you and I :)
Also, just a little heads-up: I’ll be launching a 40-day nervous system nourishment series soon. It’s designed to gently support regulation and resilience—something I think you might really appreciate given your deep dive into food and wellness.
Thank you again for your kind words and for joining me on this journey.
Please share in the comments if a medical professional has ever shared this with you.
This was fascinating.
I find it especially interesting when you stop to consider that we are biologically geared to enjoy crunchy foods (50-75 dB) and crispy or sizzling foods (45-65 db). This genetic variant seems to shift those preferences into the realm of uncomfortability. I also wonder what it's doing to the vagus nerve if there's so much overload and so little ability to shift into the parasympathetic.
Thank you for sharing such a thorough breakdown of this condition.
Thank you so much for this thoughtful reflection Mira—I just subscribed!
I’m so glad this resonated with you. I had no idea about the decibel ranges for crunchy and sizzling foods—that’s absolutely fascinating. It adds a whole new layer to understanding how sound and food interact with our biology.
I’m curious—did you come across this connection between sound sensitivity and food preferences through your work as The Ingredient Guru? Your insights into additives and food industry practices are so needed, especially for those of us navigating CIRS, MCAS and chronic inflammation.
I am also reaching out today to companies that create meals for histamine sensitive folks like me who are restoring our liver, microbiome, nerves and brain. The goal to restore our microbiome after we detox the toxins and trauma from our tissues is to achieve 25- 28 different plant strains a week. A bite here and a bite there for a diverse microbiome, just like a jungle in the forest with different trees :)
And yes, the vagus nerve! I’ve been exploring how misophonia and sound overload might be linked to vagal tone and our ability to shift into parasympathetic states.
It’s all connected, isn’t it? Just like our 40 leaky body barriers and you and I :)
Also, just a little heads-up: I’ll be launching a 40-day nervous system nourishment series soon. It’s designed to gently support regulation and resilience—something I think you might really appreciate given your deep dive into food and wellness.
Thank you again for your kind words and for joining me on this journey.
I’m excited to learn from you too!
With gratitude and curiosity,
Dee