One day, everything’s going along nicely and you’re wondering what’s for dinner, and the next you’re not well. It could be a sore throat, a cough, a cold, a strain, a sprain or something unexplained, but you’re no longer yourself. Suddenly, your options shrink to being what you can bear to put in your mouth – or what will make you feel less miserable.
The common cold, which has been extremely bloody common this past winter, has proven yet again the close relationship between smell and taste. If your nose is blocked and giving you no sense of the smell of what you’re eating, any flavour is greatly diminished. The flu-fighters: Three nourishing new recipes packed with immune-boosting ingredients A dietitian's guide on what to eat when you have COVID If you’re really unlucky, you can suffer from dysgeusia, the name given to an unpleasant or altered taste sensation.
A possible side effect of the flu, hayfever, diabetes, certain medications and COVID-19, it turns everything bitter, metallic or sour, which sure takes the fun out of ordering a sandwich. “I’ll have something acrid, double the bitterness and hold the flavour on soy-and-linseed sourdough – oh, never mind.” I know I’m really ill (apart from the doc telling me) when even the thought of a glass of wine makes me shudder.
If I can think fondly of a cold beer and a potato chip, I know it’s not that bad. We all have a short list of “sick food” that we go to when we’re down in the dumps, and c.
