2025-01-23
37 分钟Welcome to Huberman Lab Essentials, where we revisit past episodes for the most potent and actionable science based tools for mental health, physical health and performance.
My name is Andrew Huberman and I'm a professor of neurobiology and ophthalmology at Stanford School of Medicine.
This podcast is separate from my teaching and research roles at Stanford.
Today we're talking all about emotions.
Emotions are central to our entire experience of life.
Whether or not we're happy or sad or depressed or angry is our life experience.
And yet, I think with all the importance that we've placed on emotions, very few people actually understand how emotions arise in our brain and body.
And I mention brain and body because as you'll see today, emotions really capture the brain body relationship.
We cannot say that emotions arise just from what happens in our head.
The other thing about emotions is that there's no real agreement as to what's a good emotion or a bad emotion.
Today we're going to talk about the biology of the chemicals and pathways that give rise to emotions in the context of food and nutrition.
The discussion around emotions has a long and rich history going back to Darwin and even long before Darwin.
You know, this is a conversation that philosophers and scientists have been having for hundreds, if not thousands of years.
The idea that Darwin put forth and that was really attractive for about the last hundred years was that emotions are universal and that some of the facial expressions around emotion are universal.
And other people have capitalized on that idea.
And to some extent it's true.
I mean, I think that the two most robust examples of that would be when we see something or we smell something or we taste something that we like.
There does tend to be a postural leaning in.
We tend to inhale air at that time.
We tend to bring in more of whatever chemical substance is there.