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Science of Tears and Emotion The Start of Brain Research So Lydia Cassone said that they all went back to their respective scientists and asked what on earth this had to do with memory. And do you know that since about the late 1960s and early 1970s we have learned more about the mind, more about the subconscious mind, more about the body, more about the mind/body connection than in any previous 2000 years in our history. Look at just what we’ve learned. Genome and Proteins Look at the genome stuff that we’ve learned. Do you know that proteins are being investigated. They say that there are 6 million proteins in the body and when we know all the proteins in the body, we will be able to cure anything in humans. It’s frightening isn’t it, but that’s where it’s going. We’ve learned a lot in the last 40 or so years. Tears – a Different Chemical Composition One of the things that we’ve learned, I use in seminars and I think it’s really interesting. You know tears that we have. We can have tears of sadness and we can also have tears of happiness. Well do you know that they have a different chemical composition? So in other words we’re doing something different to our body when we have tears of sadness and tears of joy. Now that coupled with another research scientist, Rappaport, is fantastic information. Emotion is Memory for the Subconscious Mind You see, Rappaport showed emotion is memory for the subconscious mind. Emotion is memory and this was proved in 1971. What was actually proved was that emotion is not only involved with memory, it is the very basis on which memory takes place. A Quick Demonstration Now, when you think about that, a quick demonstration is that you could go back in your mind right now to something that you didn’t like – something that was an adversity, a trauma ….. OK, no need to go any further as you’ve probably got it already. Don’t think about it any more. But you go there easily, you know what the occasion was, you know what hurt – all that sort of thing. Another Demonstration And I could also ask you to go back to a really fantastic event in your life. You might for example go back to when you were riding your two-wheeler bike for the first time, or maybe your first kiss, or maybe a fantastic result at sport or in school, or something like that. We have so many good, joyous occasions in our mind and they will come up. How Did You Remember Now, how did you remember them? That’s the key – how did you remember them? To remember either the negative event or the joyous event, did you have to tell other people about it? Did you have to write about it again and again? Did you have to make a mind map about it? Did you have to do all those sorts of things to remember it? No, it just stuck fast didn’t it. It’s right there. So, in other words, the emotion of the event made it stay in your memory. Remembering With Only Positive Emotion So now, if we can remember with both negative emotion and positive emotion, do we use negative emotion to enhance imprinting on our memory? The answer is no, because of the tear stuff. Tears of sadness, tears of joy – different chemical constitution. We know we’re doing something different to our body with negative stuff and the negative stuff doesn’t make us feel good. So therefore we only use positive, joyous memory connections to enhance memory within the subconscious mind. So that’s something that came out of this science a long time ago. By Sandy MacGregor – http://www.selfimprovementdeals.com See it on Video – 08 of 16 Science of Tears and Emotion Next Video – 09 Sandy's Trauma and Beginning of Grief

Curious culinarian and James Beard Award–winning chef Andrew Zimmern continues his search for the most interesting dishes across the globe in the new original series “Bizarre Foods: Delicious Destinations,” premiering with back–to–back episodes on Monday, January 26 at 9:00 p.m & 9:30 p.m. ET/PT. The 13–episode series, an extension of the popular “Bizarre Foods” franchise, takes viewers on an international journey to iconic cities around the world for a taste of their quintessential, not–to–be missed dishes. From melt in your mouth chocolate in Zurich to decadent gelato in Florence, savory paella in Barcelona to creamy clam chowder in Boston, the half–hour weekly series is an exploration of iconic foods, where they came from, how they are made, and the right way to eat them. To view the Multimedia News Release, go to: http://www.multivu.com/players/English/7038059-travel-channel-bizarre-foods-delicious-destinations-andrew-zimmern/