LIMITED SENSE OF TASTE (ageusia)
WHAT DOES IT MEAN? WHAT'S CAUSING IT? WHAT CAN YOU DO?
Are you prone to a problem with 'Limited sense of taste'?
Loss of taste and flavor makes it hard for you to choose the right foods for your body. Impaired taste can cause you to eat too little and lose weight, or it could make you eat too much and gain weight. Impaired taste can predispose you to using too much sugar or salt in an effort to make your food taste better. Your sense of taste and smell is very important for determining when food has spoiled. It can also help you detect foods you are allergic too. Loss of flavor can make you depressed; food is one of the ways we experience the zest of life. The human tongue has 2,000 - 8,000 taste buds, which are replaced every ten days. Taste buds are found on the tongue, roof of the mouth, and lining of the throat. As we age, we lose taste buds. Dry mouth can also cause a limited sense of taste.
Humans have taste buds for sweet, sour, salty, pungent, bitter, astringent, and umami. Aroma of food (flavor) is interpreted by the nose. Often, people who go to the doctor complaining of diminished taste are surprised to learn that loss of smell is the cause. When the nose is stuffed, the aroma of the food is blocked from the nose, making food taste bland. True loss of taste is rare - loss of smell is much more common.
Thousands of nerve endings, especially on the moist surfaces of the eyes, nose, mouth, and throat, help you to determine chemical properties of food, a kind of taste called "common chemical sense." These nerve endings help you interpret heat, cold, and texture. Together, all these sensations help your body develop a relationship with the food you are eating.
These nerve endings give rise to sensations such as the coolness of mint and the burning or irritation of chili peppers. Other specialized nerves give rise to the sensations of heat, cold, and texture. When we eat, the sensations from the five taste qualities, together with the sensations from the common chemical sense and the sensations of heat, cold, and texture, combine with a food's aroma to produce a perception of flavor. It is flavor that lets us know whether we are eating a pear or an apple.
Gustin is the common hormone responsible for growth and maintenance of all sense organs, including taste buds and olfactory bulbs. Gustin is called the salivary hormone because it is responsible for making the mouth water. Gustin is a zinc-metalloprotein, making zinc the primary trace metal related to physical sensation. All of the sense organs depend on adequate levels of zinc for growth and maintenance. Low zinc is directly related to low gustin, as well as poor sense of taste and smell. Many people with a limited sense of taste found that their tastes returned to normal after taking zinc supplements for less than a week.
A dry mouth diminishes your sense of taste. A lingering unpleasant taste in the mouth after eating can distort or diminish taste sensations. Too many sweets can diminish tongue sensitivity. Metallic silverware can distort taste. A burning sensation in the mouth can diminish sense of taste.
Ear infections, dental surgery, and chemotherapy can distort taste, as well as poor dental hygiene. Exposure to pesticides and pharmaceuticals can impair taste. Nerve degeneration such as in Parkinson's can cause loss of taste, as can the use of albuterol to treat asthma. Interestingly, anesthesia is often used to diagnose loss of taste, as often taste improves after dosage. The best way to improve taste is by increasing hunger.
Disclaimer: Conditions such as 'Limited sense of taste' that cause tissue changes could be serious and should be checked by a medical doctor.
STAGE OF DISEASE 3 - ATTACKING TISSUEIf you have symptoms in this category it means that your imbalances are becoming stronger and weakening your body's resistance. Most people have a weakness in one or more organs. These areas of weakness are the 'weak link in the chain.' They are first to succumb when an imbalance reaches a tipping point. Repairing imbalances in this category often represent your last opportunity to prevent disease. At any moment, these imbalances could overwhelm weakened tissue and develop into a disease. You may feel pain or discomfort in the weakened area. At this stage you will need to support the weakened tissue with specialized foods and herbs for the weakened tissue.
ARE YOU NEW TO AYURVEDA?Are you wondering what Ayurveda is and how to use it for 'Limited sense of taste' and health in general? LEARN MORE
REBALANCE YOUR BODY WITH DIET, LIFESTYLE & HERBS HAVING THESE QUALITIESEverything you eat has an effect on your body, which Ayurveda categorizes in a simple and easy way, using gunas. Gunas are qualities (like cold and hot) that describe the effect a food or herb has on your body. Cooling foods like cucumber, decrease metabolism. Heating foods like chili pepper, stimulate your body and increase metabolism. For 'Limited sense of taste', you should select foods with the following qualities (gunas). Individual results will vary, based on your body type and the root cause of your imbalance. For best results, get a one on one consultation.
QUALITIES THAT MAY CORRECT IMBALANCESRELATED TO LIMITED SENSE OF TASTE
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FAVOR HERBS WITH THESE MEDICINAL PROPERTIESIngredient and herbs each have unique effects on the various organs of your body. Herbalists study these effects and categorize them, so it is easy to identify which foods and herbs are most helpful for your unique body type. Click on the medicinal properties below to learn more about them, and to figure out which recipes, ingredients and products will be a good match for you. Individual results will vary depending upon the root cause of your imbalance. The following medicinal properties are useful for a general case of 'Limited sense of taste'. You must independently verify whether these medicinal properties address the root causes of your case of Limited sense of taste.
APPETIZERHerbs that cleanse the palate & stimulate hunger or desire to eat.
SIALOGOGUEA sialogogue increases saliva. Sour foods are often great sialogogues, and increase output of all exocrine glands. Salty taste is very moistening as well. Bitter, pungent and sweettastes also increase salivary output but to a lesser degree. Astringents
Cleanse and Detox:
DETOXICANTAn herb that eliminates or metabolizes toxins from the body.
Lung and Sinus:
FLUSHES-SINUSESAn herb that relieves sinus congestion by flushing out mucus.
DIET REMEDIES FOR 'LIMITED SENSE OF TASTE'
PRODUCTS REMEDIES FOR 'LIMITED SENSE OF TASTE'
REMOVE THE CAUSES OF YOUR IMBALANCE
LIMITED SENSE OF TASTE USUALLY MEANS THESE
|GUNA||DO YOU HAVE THIS IMBALANCE?|
Status UnknownTake these quizzes to find out if you have an imbalance of 'Dry' guna
Status UnknownTake these quizzes to find out if you have an imbalance of 'Sweet' taste
Status UnknownTake these quizzes to find out if you have an imbalance of 'Astringent' taste
To learn more about the symbols above, click on them.
On Joyful Belly, we've created an extensive categorization of food so you can easily match food to your imbalances (gunas). By eating an optimal diet that balances your gunas, your whole body is strengthened and the conditions that created the disorder are removed. Once the root causes of the disease are removed, the disease lessens in strength or disappears altogether. Additional remedies - such as herbs and lifestyle practices - focused on the specific disorder, can greatly enhance your healing.
About the AuthorJohn Immel, the founder of Joyful Belly, teaches people how to have a healthy diet and lifestyle with Ayurveda. His approach to Ayurveda exudes a certain ease, which many find enjoyable and insightful. His online course Balance Your Ayurvedic Diet in a Week provides tools for gracefully healing with Ayurveda to thousands. John also directs Joyful Belly's School of Ayurveda , which specializes in digestive tract pathology & Ayurvedic nutrition. John and his wife Natalie recently published Explore Your Hunger: A Guide to Hunger, Appetite & Food.
John's interest in Ayurveda and digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel, including his public service work in South Asia. John's commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem. His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion. John's creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing. In addition to his certification in Ayurveda, John holds a bachelor's degree in mathematics from Harvard University.
John enjoys sharing Ayurveda within the context of his Catholic roots, and finds Ayurveda gives him an opportunity to participate in the healing mission of the Church. Jesus expressed God's love by feeding and healing the sick. That kindness is the fundamental ministry of Ayurveda as well.