Decrease or disappearance of taste
They are called hypogeusia and ageusia, respectively, and refer to the decrease and disappearance 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 or acidic juices, salt (provided it is not contraindicated) or flavour enhancers (stock cubes).
Some suggested recipes:
Choose strong flavours and mix them with soups or vegetables to enhance their flavour.
Chew slowly.
Helps to release flavours and increase saliva production.
Choosing liquid or juicy foods favours 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 can be used as an example.
Try to detect if there are any foods or food groups with a higher impact on taste disappearance or decrease.