Anosmia - solution/treatment

[Ellen]

Tastes off after 8 months:
Apples, oranges, pineapple, and most fresh fruit...
Also, fruit juices.

[Euclid]

So after 10 months I found something else that is off. Hard boiled eggs I've known for awhile now, but I had a cholent last night that tasted acrid. Tasted from 2 different pans from the same caterer and both tasted like that. No one else had the problem. I have no idea what is in it that causes me to taste it like that l.

Garlic? My daughter also doesn't like chulent anymore and we're trying to isolate the ingredient.

[yungermanchik]

DW can't stand flanken anymore. I switched to a milder tasting meat in my cholent and now it's tolerable to her again.

[yelped]

DW can't stand flanken anymore. I switched to a milder tasting meat in my cholent and now it's tolerable to her again.

Garlic? My daughter also doesn't like chulent anymore and we're trying to isolate the ingredient.

I think @biobook was on target with her assessment that it's umami.

[YitzyS]

Tastes off after 8 months:
Apples, oranges, pineapple, and most fresh fruit...

Yes, I've had issues with those for about 30 years now.

[grodnoking]

Garlic? My daughter also doesn't like chulent anymore and we're trying to isolate the ingredient.

This is the first cholent I had a problem with. It must be something this caterer specially puts in that others dont.

[NTorch]

This is the first cholent I had a problem with. It must be something this caterer specially puts in that others dont.

We had to modify dishes to exclude certain ingredients and my kids keep a list on the fridge of what not to include. Onions were an issue for a while, but BH that is one of the foods whose "wrong" taste has abated.

[biobook]

I think @biobook was on target with her assessment that it's umami.

It seems that different people have issues with different foods, but the list of foods that @yuneeq posted upthread all seemed to be high in umami. 

I happened to have umami on my mind at the time, because it relates to my current research program, developing a low-salt, no-meat cholent.  My preliminary studies revealed that meat is high in umami, so my next step was to investigate ingredients that might similarly provide umami.  Tomato, soy sauce, balsamic vinegar were high on the list.

Maybe @yuneeq has advice for those with a similar symptom.

[biobook]

Yes, I've had issues with those for about 30 years now.

Aha!  Finally, Patient Zero is revealed.

[NTorch]

It seems that different people have issues with different foods, but the list of foods that @yuneeq posted upthread all seemed to be high in umami. 

I happened to have umami on my mind at the time, because it relates to my current research program, developing a low-salt, no-meat cholent.  My preliminary studies revealed that meat is high in umami, so my next step was to investigate ingredients that might similarly provide umami.  Tomato, soy sauce, balsamic vinegar were high on the list.

Maybe @yuneeq has advice for those with a similar symptom.

I agree that different people have issues with different foods, and I dont think it can be limited to Umami.

My AC's original list included pineapple and still includes raw peppers. These seem to be very common among people with distorted taste/smell post-COVID.

Meanwhile, some high umami foods such as soy sauce, cheese, tomatoes, corn and mushrooms did not taste off at all to her.

[yuneeq]

It seems that different people have issues with different foods, but the list of foods that @yuneeq posted upthread all seemed to be high in umami. 

I happened to have umami on my mind at the time, because it relates to my current research program, developing a low-salt, no-meat cholent.  My preliminary studies revealed that meat is high in umami, so my next step was to investigate ingredients that might similarly provide umami.  Tomato, soy sauce, balsamic vinegar were high on the list.

Maybe @yuneeq has advice for those with a similar symptom.

The only thing I could do was wait, thankfully after 3 weeks of terrible food it quickly went away...Nothing else helped me, not zinc, quercetin, boswellia, etc. Only advice is to figure out which specific ingredients are causing the flavor, and realize that the cooking process of the ingredient can affect the edibility. For example, people can eat eggs, either plain or in foods, but hard boiled eggs are disgusting. This makes it harder to isolate an awful-tasting ingredient.

[aygart]

The only thing I could do was wait, thankfully after 3 weeks of terrible food it quickly went away...Nothing else helped me, not zinc, quercetin, boswellia, etc. Only advice is to figure out which specific ingredients are causing the flavor, and realize that the cooking process of the ingredient can affect the edibility. For example, people can eat eggs, either plain or in foods, but hard boiled eggs are disgusting. This makes it harder to isolate an awful-tasting ingredient.

Maybe to the layman, but when you have such a difference then someone who understands what is different between a hard boiled agg and eggs in other forms should be able to isolate it pretty easily.

[Lurker]

The only thing I could do was wait, thankfully after 3 weeks of terrible food it quickly went away...Nothing else helped me, not zinc, quercetin, boswellia, etc. Only advice is to figure out which specific ingredients are causing the flavor, and realize that the cooking process of the ingredient can affect the edibility. For example, people can eat eggs, either plain or in foods, but hard boiled eggs are disgusting. This makes it harder to isolate an awful-tasting ingredient.

Went away after 3 weeks... maybe some of those things did help...

[Euclid]

Went away after 3 weeks... maybe some of those things did help...

Meh that seems to be the typical time for this symptom to go away.

[yuneeq]

Went away after 3 weeks... maybe some of those things did help...

They're supposed to work fully within 7-10 days. For me there was literally zero progress for 3 weeks, and sudden comeback that I'm sure those things played no part in it. From what I've read online that's what happens naturally when you just wait, it comes back rapidly whenever the right time comes.

[yuneeq]

Maybe to the layman, but when you have such a difference then someone who understands what is different between a hard boiled agg and eggs in other forms should be able to isolate it pretty easily.

That's a simple example. Now take a chulent with a bunch of ingredients, you try isolating the garlic but the cooking process has to be the same to do properly isolate it.

[aygart]

That's a simple example. Now take a chulent with a bunch of ingredients, you try isolating the garlic but the cooking process has to be the same to do properly isolate it.

Only if the cooking process creates different chemical structures than others.

[grodnoking]

So after 10 months I found something else that is off. Hard boiled eggs I've known for awhile now, but I had a cholent last night that tasted acrid. Tasted from 2 different pans from the same caterer and both tasted like that. No one else had the problem. I have no idea what is in it that causes me to taste it like that l.

That's a simple example. Now take a chulent with a bunch of ingredients, you try isolating the garlic but the cooking process has to be the same to do properly isolate it.

Had the same caterers cholent again today. Same acrid taste on the back of my tongue that no one else had. Had plenty of other peoples cholents in between and they all taste normal.

[Mordyk]

Most of my taste is good again. But I had wine last week that tasted like poison.  I thought it wasn't fresh so I let my friend taste it and he said it was perfect.  I will try it again tonight. Hopefully it can still taste good before purim

[mod]

Most of my taste is good again. But I had wine last week that tasted like poison.  I thought it wasn't fresh so I let my friend taste it and he said it was perfect.  I will try it again tonight. Hopefully it can still taste good before purim

Try letting it sit over your tongue a little longer. I found that to help.