Decrease or loss of taste
Hypogeusia and ageusia refer to the decrease and loss of the ability to detect food flavours.
WHAT DO WE RECOMMEND?
Maintain good oral hygiene.
Increase the seasoning of food with spices and/or aromatic herbs.
Use mint, basil, oregano, thyme, bay leaf, fennel, garlic, citrus juices, salt (as long as it is not contraindicated) or flavour enhancers (stock cubes).
Some suggested recipes:
Choose strong flavours, such as matured cheese, and mix them with creams or vegetables to enhance their flavour.
Chew slowly.
Helps to release flavours and increase saliva production.
Choose liquid or juicy foods to help the dissolution of flavours and their access to the taste buds.
Enhance dishes using different basic tastes.
The perception of some tastes may become stronger or weaker than others during treatment. Check the degree of alteration in tastes (sour, bitter, sweet, salty, umami) and enhance dishes using the tastes that are better perceived. The following recipe an be used as an example.
Try to detect if there are any foods or food groups with a higher taste impact.