New research Thursday aims to quantify a life-altering aftereffect of covid-19: a lingering loss of smell, also known as anosmia. The study estimates that up to 1.6 million people in the U.S. have experienced chronic anosmia lasting at least six months following their coronavirus infection.

— Read more in Over a Million Americans May Have Permanently Lost Their Sense of Smell to Covid-19 at Gizmodo, or the original study, Growing Public Health Concern of COVID-19 Chronic Olfactory Dysfunction, at JAMA.

In response, some researchers are revisiting the concept of physical therapy for the nose in order to help restore what Covid-19 and other ailments have taken away. The only problem: nasal physiology is incredibly difficult to study, and the experimental therapy — while helpful to some — doesn’t provide the kind of evidence doctors normally need to adopt a new treatment widely.

— Read more in Post-Covid, Many Patients Try Smell Therapy. But Does it Work? at Undark.

Those with anosmia, or partial loss of taste and smell, on the other hand, can sometimes taste hints of basic flavours, like salt, lemon and sugar. Cooking with umami-rich elements – like mushrooms, cheeses, and soy sauce – can activate saliva flow while boosting other flavours in a dish, Smith said.

The cookbook, which was released 29 March, includes 17 recipes that emphasise texture, umami, layering and stimulating the trigeminal nerve, while eliminating common ingredients that could be offensive, like garlic and onions.

— Read more in If you lost your sense of taste and smell to Covid-19, this cookbook might help at the Independent. You can download the cookbook here.