Scientists discover terrifying new brain glitch that millions suffer every day: 'Opposite of Deja vu'
Scientists have discovered a new brain glitch that is the exact opposite of deja vu.
Wile deja vu is the unsettling sense that you've lived a moment before, jamais vu is when something familiar suddenly feels alien — like encountering it for the very first time.
You've likely felt it: walking through your hometown and suddenly feeling lost, or repeating a common word until it sounds strange and meaningless.
Repetition is often the trigger. The brain, overloaded by familiarity, short-circuits, making the ordinary feel bizarre.
It can be brought on by doing the same thing over and over again, or staring at something for too long. But sometimes, researchers say, it strikes without warning.
Psychology professor Dr Akira O'Connor of the University of St Andrews in Scotland, once experienced jamais vu while driving.
All of a sudden, he had to pull over and remind himself how to use the pedals and steering wheel.
He and his colleagues wanted to figure out where this unnerving feeling comes from.
Through two experiments, they found that jamais vu is a signal that something has become too automatic, forcing you to 'snap out' of the repetition.
'The feeling of unreality is in fact a reality check,' O'Connor and his colleague Dr Chistopher Moulin, professor of cognitive neuropsychology at Université Grenoble Alpes in France, wrote in The Conversation.
'It makes sense that this has to happen. Our cognitive systems must stay flexible, allowing us to direct our attention to wherever is needed rather than getting lost in repetitive tasks for too long,' they added.
In their first experiment, 94 undergraduate students were asked to repeatedly write the same word.
They did this with 12 different words ranging from common terms (like 'door') to more uncommon terms (like 'sward').
The researchers asked participants to write as quickly as possible, but told them they were allowed to stop if they started feeling strange, got bored or their hand began to hurt.
Roughly 70 percent of participants stopped at least once because they began experiencing jamais vu.
The feeling usually emerged after about one minute of writing, or 33 repetitions, and happened more frequently when the participants were writing familiar words.
The second experiment was essentially the same, except participants were only asked to repeatedly write the word 'the' as the researchers assumed it is the most common word.
That time, 55 percent of participants stopped writing because of jamais vu, but it only too 27 repetitions to trigger the feeling.
They described their experiences as the words losing their meaning the more they looked at them, feeling like they lost control of their hand, and feeling like the word isn't really a word, but someone tricked them into thinking it is.
The researchers published their findings in the journal Memory in February, 2020.
Previous studies had also identified this strange brain glitch, but O'Connor, Moulin and their colleagues were the first to link losses of meaning in repetition to a particular feeling — jamais vu.
They believe that its purpose is to snap you back to reality if you become entrenched in a repetitive mental state or behavioral sequence.
There is still a lot that experts do not understand about jamais vu, including the precise neurological mechanism that drives it and its potential association with brain disorders like epilepsy and obsessive compulsive disorder (OCD).
But at least you can rest assured that this eerie feeling of unfamiliarity is actually just your brain giving you a reality check.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Daily Mail
2 hours ago
- Daily Mail
Simple blood test could reveal your body's REAL age and how long you have left to live - would YOU take it?
It may sound like the premise of a science fiction film. But, believe it or not, US and French scientists claim to have discovered a game-changing test that could help predict lifespan. Intrinsic capacity (IC)—all the physical and mental capacities a person can draw on, including their ability to walk, think, see, hear and remember—has long been considered a good marker of healthy aging. But until now, measuring IC has been considered a costly and time-consuming assessment of physical health. Yet the researchers say a simple saliva or blood test could measure IC by monitoring DNA methylation patterns—chemical tags that regulate gene activity in the body—to estimate a person's biological age. In a 10-year-long study, tracking more than 1,000 adults aged between 20 and 102-years-old, they developed IC scores for each based on five age-related risk factors—cognition, movement, vision and hearing, vitality and mental well-being. They found those with high IC scores lived 5.5 years longer on average. People with the highest IC scores had better lung function, faster walking speed, stronger bones and were more likely to view themselves as healthy. Maria Branyas Morera, who was the oldest person in the world, celebrating her 117th birthday in March A low IC was also significantly associated with an increased risk of death from age-related diseases, such as cardiovascular disease and stroke. Professor Thomas Holland, from the RUSH institute for Healthy Aging, who was not involved in the study, said: 'A blood or saliva-based test for intrinsic capacity is a very promising tool in ageing science.' 'One of the most critical aspects is that this test can be done with a simple blood or saliva sample, making it accessible and noninvasive. He also told Medical News Today: 'It tells us not just how old you are, but how well your aging, which is much more meaningful to help inform which interventions should be implemented, if any, to help prevent future health problems. 'This test doesn't just give a snapshot of your current state, it may also offer a glimpse into your future health.' The researchers also looked at the relationship between diet and biological aging and found that those who ate oily fish such as salmon and mackerel, and limited their sugar intake, had higher IC scores. Writing in the journal Nature Aging, they said: 'We found that individuals with higher IC consumed more beer and dark meat, fish like mackerel, salmon, sardines, bluefish and swordfish, but fewer calcium supplements. 'Consuming sugar at the recommended level was also associated with a higher IC.' Dr Tunç Tiryaki, a board-certified plastic surgeon and founder of the London Regenerative Institute, who wasn't involved in the research, said: 'Oily fish are rich in long-chain omega-3 fatty acids, which have anti-inflammatory and neuroprotective properties. 'Conversely, excessive sugar intake is known to accelerate oxidative stress, insulin resistance and chronic inflammation, all of which impair IC. 'Staying within recommended sugar limits likely supports metabolic flexibility and reduces inflammatory burden, preserving cognitive and physical function.' Dr Tiryaki also recommended regular physical exercise, including aerobic activity and strength training exercises, to keep the body young. He also emphasized the importance of maintaining social connections and keeping the brain stimulated to ward-off age-related diseases.
The Sun
3 hours ago
- The Sun
The ‘healthy' kitchen staple you use every day ‘that's making you FAT', scientists warn
FROM salad dressings to bread dips and roasted veg, olive oil has long been celebrated as a kitchen staple with powerful health benefits. A cornerstone of the Mediterranean diet, olive oil was hailed as an elixir of youth and health in ancient Greece. 1 And swathes of new research suggest it lives up to the hype, slashing the risk of disease and early death. But scientists now believe oleic acid, a common fat found in olive oil, helps fat cells grow and multiply, potentially driving weight gain faster than other oils. US researchers behind the study urged home cooks to "moderate" their olive oil intake, "especially high-risk individuals." "If someone is at risk for heart disease, high levels of oleic acid may not be a good idea," they wrote. This comes amid growing concern from experts who warn that guzzling too much of the golden liquid may raise cholesterol and increase the risk of heart disease. In the new study, published in Cell Reports, scientists fed mice diets enriched with specific fats found in olive oil, coconut oil, lard, peanut oil, milk, and soybeans. They found oleic acid activated a protein called AKT2 while suppressing another, LXR, triggering the formation of new fat cells. "You can think of the fat cells as an army," said study co-author Dr Michael Rudolph, assistant professor of biochemistry and physiology at the University of Oklahoma. "When you give oleic acid, it initially increases the number of 'fat cell soldiers' in the army, which creates a larger capacity to store excess nutrients," he added. "This means that over time, obesity can occur, which can then lead to cardiovascular disease or diabetes if not controlled," he said. GP-approved tips to really lose weight safely - and keep it off The researchers admit most people don't eat olive oil in isolation, they're mixed into salads and burgers. But diets high in oleic acid, especially from ultra-processed foods, could be bad news for the heart. "I think the take-home message is moderation and to consume fats from a variety of different sources," he said. "Relatively balanced levels of oleic acid seem to be beneficial, but higher and prolonged levels may be detrimental. "If someone is at risk for heart disease, high levels of oleic acid may not be a good idea." For years, olive oil has been the go-to fat for dietitians and chefs alike. Just last year another, US study emerged suggesting more than half a tablespoon of olive oil a day can cut Alzheimer's risk by 28 per cent. Meanwhile, an NHS trial found that oleic acid could help treat incurable brain tumours. Celebs also can't get enough of it. Dua Lipa drizzles it on ice cream, and Kourtney Kardashian swears by it as a hair treatment. Top chef Jamie Oliver is known for generously pouring olive oil over his dishes. And biohacker Bryan Johnson drinks spoonfuls of olive oil each morning and sells his own brand as part of a pricey anti-ageing plan. 'Olive oil isn't something to demonise' Despite the new findings, Robert Hobson, nutritionist at Healthspan and author of Unprocess Your Family Life, said olive oil is still the "best" choice for everyday cooking, because of its "health benefits". "It helps lower cholesterol because it increases good cholesterol, but lowers bad cholesterol," he told Sun Health. Cholesterol is a substance found in fats that's needed to build healthy cells, but can increase the risk of heart disease if levels are too high. "You've also got things like pleocanthal, which is that peppery taste in olive oil, and that helps to reduce inflammation as well. " But people should use it "sparingly" because it is a fat, he said. "You only need a teaspoon in a non-stick pan to cook food," he explained. "And I think people do chuck it in very liberally. "While it's good for you, obviously, you can have loads of it, then it's going to encourage weight gain." He added: 'People in the Mediterranean have been using it for hundreds and hundreds of years and we recommend that diet as one of the healthiest diets. "I just think it's not a food that we should be demonising." How to follow the Mediterranean diet The Mediterranean diet is rich in plants - think nuts, seeds, fruits, vegetables, whole grains, and legumes. The main fat is olive oil (usually extra virgin), and the diet usually includes moderate intake of fish, poultry, dairy, eggs and alcohol. Other meat, sweets, beer, processed foods and refined grains are kept to a minimum. Features of a Mediterranean lifestyle that may also benefit a person's health include sharing meals with others, consuming red wine and flavouring foods with herbs and spices rather than salt. A typical day following a Mediterranean diet may look like this: BREAKFAST Yoghurt with granola, banana, figs, almonds, sunflower seeds and peanut butter LUNCH Chicken salad with chickpeas, mozzarella, tomato, cucumber, kale, spinach, onion and a slice of wholemeal bread and extra virgin olive oil DINNER Grilled sea bass with brown rice, rocket and a glass of red wine SNACKS Apple and almond butter, hummus and crackers and boiled egg
BBC News
7 hours ago
- BBC News
Sir Geoff Palmer, Scotland's first black professor, dies aged 85
Scotland's first black professor Sir Geoff Palmer has died, aged Geoff, chancellor and professor emeritus at Heriot-Watt University, moved to the UK from Jamaica as a teenager and became known as both an academic and a human rights Labour MSP Foysol Choudhury paid tribute to Sir Geoff on social media - describing him as a "father figure" and a "courageous voice for justice and equality".Professor Richard A Williams, the principal and vice-chancellor of Heriot-Watt University, said: "Sir Geoff was an inspiration not just to me but to colleagues past and present, and countless students around the world. "His infectious enthusiasm and passion for education was impossible to ignore and this University was all the richer for having such a strong association with him over the years."He will be dearly missed, and our thoughts are with his loved ones at this difficult time." In a social media post Mr Choudhury said he was "deeply saddened" to share the news of the passing of Sir added: He was not only a distinguished scientist & academic, but also a courageous voice for justice & equality. My sincere condolences to his family & all who knew and admired him"May his soul rest in peace."He later thanked people for their messages of sympathy, saying: "Geoff wasn't just my dad's best friend, he was a father figure to me, took me under his wing as a teen and continued to inspire me his entire life. "It's a huge loss, but I'm grateful for the memories."Scottish Labour leader Anas Sarwar wrote: "Sir Geoff was a gentleman, a pioneer and an intellectual giant. He will be dearly missed. Love to his family and friends." Sir Geoff moved to London from St Elizabeth, Jamaica, in 1955, joining his mother in the city. After studying at the University of Leicester, he completed his PhD in grain science and technology jointly with Heriot-Watt College and the University of Edinburgh in the a spell in Surrey, he returned to Heriot Watt in 1977, going on to become Scotland's first black professor in 1989 before eventually retiring in Geoff's academic work saw him invent the barley abrasion process - which involves deliberately damaging the protective husk of grains to speed up the process of malting. His efforts won him the American Society of Brewing Chemists Award of Distinction, an honour dubbed the Nobel prize of the beer world, while the success of his discovery attracted funding that established the International Centre for Brewing and Distilling as part of the Heriot-Watt campus. Sir Geoff was also known as a passionate advocate for the rights of black communities, work which saw him invited by Edinburgh City Council to chair a review group looking at the city's colonial legacy. The group presented a number of recommendations, including that the city council should apologise for Edinburgh's past role in slavery and colonialism. In 2014 Sir Geoff was knighted for services to human rights, science and charity and four years later he he was appointed Jamaica's first Honorary Consul in was the 2020 recipient of the Jamaican national honour, the Order of Distinction (Commander Class) and in 2021 was appointed chancellor of Heriot Watt university.
