People allow different things to get in between them and their goals.

These often present themselves a things that are paralyzing such as fear, guilt, unworthiness, hurt feeling, anger, doubt,self worth, pity me, why not, not meant to be, personal crisis, sadness, overwhelmed, hurt, objective truth, procrastination, or confusion.

Sometimes they are expressed as a strong opinion, beliefs, and preferences.  These all do the same thing … come in between you and your Goals.

Taste preferences often very strong OPINIONS expressed as “LIKE” or “DON’T LIKE”. I “LIKE” Chocolate, I DON’T LIKE” Vanilla. What people are really saying is … I have trained/developed my palate to PREFER/ENJOY Chocolate or NOT PREFER/ENJOY Vanilla. Click through pics to learn to see these expressions as DECISIONS that can limit you.

Three types of Tasters:

  • 25% of population are Super-taster – since they start out with significantly more taste buds (they have a lot of papillae—the bumps on our tongue, most of which house our taste buds – often find flavors overwhelming) than the rest of us. However, being a super-taster isn’t all a bowl of strawberries. Super-tasters’ sensitivities can make for picky eaters.
  • 50% of population are Average-Taster/Medium-taster – have an average ability to sense different flavors.
  • 25% of population are Sub-Taster/Non-taster – have very few taste buds and, to them, most food may seem bland and unexciting.So, Super-Tasters experiences the sense of taste with far greater intensity than average, or non-tasters with some studies showing an increased sensitivity to bitter tastes. It may be a cause of selective eating,

To find out, put blue food coloring on your tongue. Blue dye doesn’t stick to taste papillae, so if your tongue doesn’t get very blue, you’re probably a supertaster. The bluer it gets, the greater the chance you are a subtaster. More hot sauce please!

1. There are five basic tastes: Sweet, salty, sour, bitter, and umami. It’s important to know how to tell the differences in these flavors. Sweet, salty, and sour are pretty easy to discern, and bitter isn’t too hard. Umami, on the other hand is what is known as savory. Foods like mushrooms, meat, and cheese are often described as umami.

2. A suite of chemicals that can trigger those signals varies from one person to the next.
3. Individual taste, however, isn’t simply about papillae; it also has to do with our buds’ ability to detect different molecules. Although our brains can recognize the same five tastes—bitter, sweet, salty, sour and umami (savory)—

4. Things that wreck your palate.
Sugar can wreak havoc on your diet, your health, and your waistline, but it can also severely affect your palate
The absolute worst thing you can do for your palate is smoke cigarettes.
Some prescription and over the counter medicines can also affect your taste buds,
Too Much Coffee can adversely affect your palate.

Eating Food outside your Palate preference is simply tasting outside of your comfort zone ( And where have we heard this before)! It is that you are doing something outside of what you have been “COMFORTABLE” tasting something outside what you have learned to prefer!

Bottom Line … Foods have:

Tastes (Sweet, salty, sour, bitter, and umami). Textures, and smells. Based on these and your eating habits! And you have developed eating preferences, choices and habits frome eating these foods.

Life giving vs Life taking

This is valuable to me or this is not so valuable to me.
So a taste should be seen as a decision to step outside your comfort zone which is defined by your previous choices and habits to learn to like something you see as valuable.

Bottom line … If the deciding factor of eating a food is taste … first decide if it benefits you, then decide if that benefit is of value to you.  Then DECIDE to use it until your palate adjust to this taste that is simply outside you comfort zone when you first try it!  … It often only takes a week to LOVE it!