Palate Shift in Food?

Epicurean Exploits - Food and Recipes
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In the past 18 months I’ve gotten to the point where I can’t stand certain fish. We used to eat salmon weekly and I’d even eat leftovers cold the next day. I now dread it. We had halibut last night which is a fish I’ve always enjoyed and after a bite I was dreading finishing it.

Shellfish, sushi, shrimp I still love. Doing some research I found out that avid wine drinkers can become super sensitive to the oxidation that occurs cooking fish. Some of the same tasting notes that are normal in fish would be flaws in wine.

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Interesting, my tastes have changed significantly in wine and food, but I chalked that up to aging.

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Palate.

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I find the palette can change dramatically based on the type of salmon as well as the cooking method.

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@moderators please move to the food forum. I think the question is basically food related.

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Ugh got a iOS update and I’m fighting the interface on this website. Autocorrected some other typo I’m sure .

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Well I agree it’s about food this is specific to wine drinking causing sensitivity to certain food taste. So I went wine.

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I agree . Leave it here, please mods.

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Overruled! But my objection stands. :wink:

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I agree with counselor Kirschbaum.

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A tie goes to the OP.

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Last year my food palate has shifted significantly towards seafood, away from red meat. I just turned 56.

I still like red meat, but just a pretty sizable shift toward seafood.

I guess my only small point is that our food and wine tastes are always evolving throughout life. (I mentioned wine just to help keep this thread on Wine Talk :upside_down_face: )

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Before this thread dies completely though the current trajectory is fun :rofl:….i asked overlord AI about this just now and it says I’m ruined.

Apparently you can drink enough wine that your palate, which has become trained to detect minor flaws in wines, projects some of those traits to food. So even though I was excited about white fish, one bite made my brain not want it. The taste was fine but I didn’t want to eat it. It also said there isn’t anything to do about it.

Maybe it was the Andremily and Domaine Huet WINES I had alongside it

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Which Huet? Id expect the sec to go well with white fish, though depending on what its cooked or served with

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IMG_1479
IMG_14793024×4032 1.86 MB

Czech dish that also involves honey at the start.

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Secs isn’t good with cold fish.

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Errr…is that what you meant? I guess so and I’m sure everybody would agree.
Rose for me!

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I had some reflux issues recently, and alarmingly low B12 levels. My gastroenterologist told me small changes in the gut microbiome can change our cravings, or tastes for certain foods, and also reflux. He suggested I stop consuming sucralose for a couple of months. I wasn’t a big fish fan, but after about 3 weeks I just naturally gravitated to eating more fish… and my reflux improved significantly. As for wine, still not drinking due to the reflux :sweat_smile:

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Where is this research? Links?

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I didn’t look into it myself, I trust my Doctor. He’s one of the good guys, we drink wine together. But I’ll ask him for a more in depth explanation tommorow.

I just did a quick google search, and I found this.

https://pmc.ncbi.nlm.nih.gov/articles/PMC8401774/