Our taste buds are supposed to get less sensitive as we get older. Well, that’s not the case, actually. It’s that they’re dying off so we don’t taste as much as we used to.
We also need fewer calories so maybe that’s part of the reason. Food tastes less, well, tasty so we’ll eat less. Thanks, nature!
Actually, that’s not science, it’s merely a guess.
But I have become super sensitive to the taste of garlic. This can’t be a coincidence because it’s happened with three recent recipes from different sources. They’re so garlicky that I can hardly stand it. I love garlic in many dishes but it’s so overpowering to me now, it’s unpleasant. I’m really not sure what’s going on.
Is it Garlic Tolerance in Chefs?
It occurred to me that some recipe writers might be getting so used to garlic that they’re using too much. But three separate incidents within about a month? It doesn’t seem likely.
Plus, each recipe called for the garlic to be prepared in a different way. One was baked, one minced, and one powder. One recipe was soup, one a sauce, and the other, a coleslaw dressing.
Maybe I do have fewer taste buds now but I’ve kept all the ones that sense garlic? Just the fact that my garlic buds outnumber regular ones makes the garlic taste stronger? I’m totally making this up. I have no idea what’s going on and none of it makes any sense!
Is it Over for Me and Garlic?
I’ve started cutting in half the amount of garlic called for in a recipe and it’s better. But it’s still pretty strong. I liked garlic when it played well with other vegetables but it’s being a bully. This is why I can’t stand green peppers. They beat up every other ingredient and put themselves out in front. I won’t have other, milder veggies pushed around in my kitchen. I have knives, you know!
While looking into the reasons for my garlic sensitivity and finding none, I did unearth a fun fact. If you put your feet into a bag of garlic cloves and rub them with your soles you will taste garlic. It’s not because the feet are connected to the taste buds or just imagine what our breath would get like! No, it’s because garlic permeates the skin and gets into the blood stream where it’s carried uphill. You’ll smell and taste it. And you’ll waste a lot of perfectly good garlic.
Lisa,
I know where you are coming from. A garlic lover here, I used more than the recipes called for. I would make Toum, a Lebanese garlic sauce, I loved it and put it on and in everything. Over the last few years I’ve toned down the garlic usage. I don’t make Toum anymore, I just can’t eat garlic. It’s the only thing my tastes buds balk at. I get a garlic hangover if I eat too much. Thanks taste buds, you can taste the garlic but not tell me when food is off. 😆
Roberta
That’s interesting! I guess it’s just part of the aging process. I get the hangover, too.
Lisa, I understand. As a younger person I fiercely declined and/or avoided garlic. As I aged, I began to develop a socially polite tolerance for a little bit in some foods. However, it has always been, and always will be a hard no to garlic bread and caesar salad. And, honestly, I’d be sublimely happy if garlic intentionally avoided me during the remainder of my life’s journey.
I think I might have to join you, Terry. I’ve always enjoyed it but lately I feel like it lingers too long and too strongly. Sigh.
Have you changed or added any medications or supplements? My parents developed a sensitivity after having their cholesterol meds increased. Just a thought.
Huh, that’s interesting. Unfortunately it’s not applicable in my case but probably for many others. Thanks, Carolyn!
You’ve been referring to yourself as a “Queenager” for a while now, so you must embrace the entire distinction of the role and bear its mantel by treating garlic as an invasive presence. It was and has been banned from all meals and food prep at Buckingham Palace by Her Majesty.So, it’s just in your job description ♥️
Haha! Who knew? Thanks, Sarah!
First thing that came to mind is how one prepares their garlic. You know that garlic press that you see a lot of people use? Don’t use it. Finely crushing or mincing makes your garlic taste much stronger, therefore overpowering the other ingredients you are mixing it with. You will rarely see a garlic press being used by a good chef, (and probably never in an Italian kitchen.)
Garlic is high in fructans, a type of carb that can cause bloating or stomach pain in some people. Another reason to avoid finely mincing it which releases more of the frutans. If that bothers you, then just give the clove a whack with the back of a knife, or, leave it whole, then you can remove the clove from whatever you are cooking once it’s released some flavour. You can also remove the little green sprout in the centre (if there is one) as that is strong and bitter.
I’ve been growing my own garlic for many years. I never buy it. I used to get heartburn from too much garlic in the past, but not anymore with my homegrown for some reason.
Well, Claire, maybe I’ll start growing it. I’ve never used a garlic press in my life. Good advice to remove the clove once it has released some flavour. Thank you!
If you didn’t change medication, did you change toothpaste? Brand or type – e.g. – regular to sensitive? With fluoride or without now/? Change mouthwash? Floss? Maybe something there has changed your tastebuds? Curious.
Maybe! We use different toothpastes but it’s never affected anything else I’ve eaten. It’s certainly possible!