Nobody likes a picky eater, but sometimes a person's dislike or aversion goes beyond simply not caring for a food. Experts use a variety of methods to identify and treat taste aversion, including genetic testing and desensitizing people to food via messy play and other multi-sensory techniques.
There’s a fine line between texture, smell, sight, and taste when it comes to food. The brain can perceive these features, hide them, and even replace them. These mechanisms differ from one person to the next, and some do not realize their dislike could be categorized as aversion. Supertasters can naturally sense negligible levels of flavor or odor in food. They tend to be averse to food that tastes bitter to them, while people with average senses do not pick up on this flavor. People with conditions like dementia may reject food because they are unable to taste it. Taste aversion means different things to different people.
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