You're eight years old, and a bowl of popcorn stares at you. Following your poor impulse control, you devour the entire family-sized snack, unaware that a few hours later you'll be so sick that the mere smell of popcorn will elicit disgust for over a decade. This story is the author's own, but with a few minor changes, it's likely yours or that of people around you. This common situation is rooted in a scientific mystery: how does the brain manage to link food and illness, when symptoms appear several hours after ingestion? The answer lies in our amygdala, the area of the brain involved in memory and fear, reveals a new study published in Nature.
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