Hello and welcome to Dishing of Nutrition's Ask a Nutritionist podcast brought to you by Nutritional Rate and Wellness.

My name is Amy Crumb and I'm a registered and licensed dietitian.

We are thrilled to be celebrating 20 years on air, discussing the connection between what you eat and how you feel.

Thank you for your support and lizard worship over the years.

And if you've enjoyed this show, let us know by leaving a review and rating on your favorite podcast platform.

Because your feedback helps others find these

important real food messages. Now let's get started. Today's question from our Dishing Act

Nutrition Facebook group is, is there a way to help a food aversion? I used to love vegetables,

but since I'm in parimenopause, that's all changed. This is a great question. Food aversions can be

very common. There can be a variety of reasons for a food aversion. Some start in childhood. Some can

be related to sensory processing disorders. Sometimes they're related to medications because

they alter the taste, smell, or how much you to elevate.

Sometimes a food aversion can be from a negative experience while eating that certain food.

And sometimes it's genetic.

Certain people can taste certain flavors differently.

Another reason for aversions can be hormonal fluctuations, like in our listeners question.

We often think of this in pregnancy, specifically in the first trimester when nausea is common.

But it makes sense as hormones are changing during perimenopause and menopause that those

hormonal fluctuations can significantly alter taste and smell preferences and result in food

aversions. Food aversions during

perimenopause can be caused by a number of reasons. When estrogen levels decrease, it can

affect the mucus membranes in the mouth, which can change the way you taste sweet and salty

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