Scientific References

How can we prove that anopsology is scientifically valid?

Ideally, “institutional” researchers would examine the various predictions that can be drawn from the hypothesis of genetic maladaptation to dietary changes brought about by the mastery of fire, agriculture, and culinary arts. Aside from the study by Dr. Jean Seignalet, unfortunately, no one in the scientific community has completed a study in this direction (see Pseudoscience or Science?).

The research I have conducted myself, or that I might conduct in the future, would never be taken into account, because it is impossible to be both judge and jury. The author of a theory is not qualified to verify it; that task must be performed by competent third parties without conflicts of interest.

Ultimately, only one solution remains: to wait for science to make discoveries that, like an increasingly intricate mosaic, confirm all aspects of the theory.

Every hypothesis or theory allows us to make predictions in areas that are still unknown. The fact that these predictions are confirmed by new discoveries constitutes a fundamental verification, perhaps even more reliable than studies conducted on the hypothesis or theory itself, because the latter could not have influenced the researchers. The convergence of viewpoints therefore stems not from any bias, but is more likely to reflect a scientific truth (although this truth must, in turn, be questioned in the event of contradiction).

Therefore, on this page, I offer a roughly chronological list of the main conclusions I have drawn from the theory and observation, followed by subsequent research.

The definition of alliesthesia draws on elements from Essay on the Human Food Instinct, (which I wrote at the request of Professor Jacques Le Magnen, whom I met on the day he received an honorary doctorate from the University of Lausanne): Cabanac M. Physiological role of pleasure: A stimulus can feel pleasant or unpleasant depending upon its usefulness as determined by internal signals. Science (New York, NY). 1971;173:1103–7. https://doi.org/10.1126/science.173.4002.1103.

[Abstract:](B)A given stimulus can induce a pleasant or unpleasant sensation depending on the subject's internal state. The word alliesthesia is proposed to describe this phenomenon. It is, in itself, an adequate motivation for behavior such as food intake or thermoregulation. Therefore, negative regulatory feedback systems, based upon oropharingeal or cutaneous thermal signals are peripheral only in appearance, since the motivational component of the sensation is of internal origin. The internal signals seem to be complex and related to the set points of some regulated variables of the "milieu interieur," like set internal temperature in the case of thermal sensation (15). Alliesthesia can therefore explain the adaptation of these behaviors to their goals. Only three sensations have been studied- thermal, gustatory, and olfactory, but it is probable that alliesthesia also exists in such simple ways as in bringing a signal, usually ignored, to the subject's attention. For example, gastric contractions, not normally perceived, are felt in the state of hunger (16). Since alliesthesia relies on an internal input, it is possible that alliesthesia exists only with sensations related to some constants of the "milieu interieur" and therefore would not exist in visual or auditory sensations. As a matter of fact, luminous or auditory stimuli can be pleasing or displeasing in themselves, but there seems to be little variation of pleasure in these sensations, that is, no alliesthesia. There may be some esthetic value linked to these stimuli but it is a striking coincidence that they are in themselves rather neutral and that it is difficult to imagine a constant of the "milieu interieur" which could be possibly modified by a visual or an auditive stimulus-such as light of a certain wavelength or sound of a given frequency. In the light of this theory, it is possible to reconsider the nature of the whole conscious experience. The existence of alliesthesia implies the presence of internal signals modifying the concious sensations aroused from peripheral receptors. It is therefore necessary to question the existence of sensations aroused by direct stimulation of central receptors, such as hypothalamic temperature detectors, osmoreceptors, and others. Does their excitation arouse sensations of their own, or does the sensation have to pass through peripheral senses? Only human experimentation could answer this question. In the same way, it is possible that selfstimulation of the brain is pleasant, not by giving a sensation in itself, but because the electrical stimulus (17), renders peripheral stimuli pleasant.

Loss of precision of alliesthesia negations* under the effect of culinary preparation: Romer M, Lehrner J, Wymelbeke V van, Jiang T, Deecke L, Brondel L. Does modification of olfacto-gustatory stimulation diminish sensory-specific satiety in humans? Physiology & Behavior. 2006;87:469–77. https://doi.org/10.1016/j.physbeh.2005.11.015.

[Abstract:](B)Alimentary sensory pleasure is an important factor in ingestive behavior. Renewal of olfacto-gustatory pleasure by introducing new foods or through seasoning of previously consumed food might increase intake. To explore whether sensory-specific satiety (SSS) for a food could be modulated, either by introducing a novel food or by a modification of sensory stimulation via seasoning the food just eaten. 180 out of 242 subjects were distributed over 3 experiments involving ad libitum intake of one of 6 fresh foods (cucumber, tomato, pineapple, banana, peanut, pistachio). Blindfolded subjects reported their sensations for the foods on 3 parameters before and after intake of an olfactorily chosen food: Olfactory pleasure (OP), Specific appetite (SA) and Stimulus-Induced Salivation (SIS). EXP. 1: One chosen food was repeatedly presented orthonasally and rated before and after it was eaten. EXP. 2: A second food was olfactorily chosen and ingested after the first one. EXP. 3: The same food was offered again after seasoning. 2 min after ingestion, food intake was limited by SSS. OP, SA, SIS correlated with each other for eaten and non-eaten foods. OP for non-eaten foods increased (p<0.01) after ingestion of the chosen food to specific satiety. When the food just eaten was seasoned, OP increased (p<0.01) and led to additional intake (80% of first intake). A reduction in SSS after introduction of a new flavor or after seasoning an ingested food was observed. Such a reduction has not previously been reported. This could hint at how food sensory variation leads to over-consumption.

The relationship between traditional diet and the tendency towards obesity or diabetes:

The influence of Non-Original Molecules (here, glycotoxins, or combinations of glucose with proteins) on inflammatory tendencies and overall health:

The aggravation of the allergenic or antigenic properties of certain molecules by heat (multiplied by a factor of 90 (during peanut roasting):

_Role of food antigens, such as proteins incompletely degraded due to digestive enzyme failure:

_The importance of a natural diet in the prevention of serious diseases:

_The role of non-original molecules in the genesis of schizophrenia:

_Properties Addictive* of certain psychotropic substances present in non-original foods:

This list is far from exhaustive.