Mini-Workshop: Flavor For Health and Happiness
Saturday, April 6, 12:00 PM ET/9:00 am PT
Replay Available
Zoom Link Below
Do you wonder why different foods have different tastes and what that means for the health of our body? Join me for a great discussion about the flavor and taste of foods (two different things) and discover how you can make food taste best for your preference
I consume a product that has fermented and organic proteins, greens, fruits, and more - all in a powder. It tastes okay. I wouldn’t consume it if I wasn’t trying to rebuild my body after an illness. This is just a simple way to get more.
So imagine my surprise when a colleague tried it and said she loved the taste. The plain, unflavored version. I can see others tasting this powder and finding it disgusting. Why is this?
It’s all about the taste receptors we have in our mouth, and how they make it so we all perceive flavors differently. We’re going to discuss this.
We’re constantly being told what to eat - and maybe we just don’t want to because the flavor does nothing for us. Why is that? Why is flavor so important? And wouldn’t it be nice to if we could add ingredients to foods we don’t like but feel we should eat and make them more to our liking?
We’ll discuss this, too.
In this workshop, we’ll discuss:
Primary and secondary flavors
How the body uses both of these flavors
The best way to balance the different tastes
The science that makes sense of all this
Plus, we’ll do a taste experiment to show you how to mask the flavor of something you don’t like. You can do this at home along with me. Just have on hand something you don’t like that can be easily mixed with other flavors. I’ll be using chlorella powder. Any non-flavored green powder will do like wheat grass or moringa powder. But it can be anything you don’t like. Also have one hand something sweet, sour, spicy, and salty you can add.
You’ll be amazed how you can mask a flavor you don’t like.
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