Taste! Navigating Flavor Aversions by Correlating Flavor & Nutrition for Human and Planetary Health

This presentation will approach the challenges of client compliance by embracing our innate ability to understand nutrition through the taste experience. The rate of client failure based upon flavor preference can be significantly reduced by helping clients to understand WHY humans have taste receptors, what biological functions our senses stimulate, and the nutrient/flavor correlations that we may be missing in our modern food system.  
 
It’s no coincidence that as our agricultural food system shifted to industrialized, chemically supported methods, our food got bigger, and more transportable while simultaneously less nutrient-dense and flavorful. Decades later, we’re recognizing the hazards of these practices and facing significant challenges in our attempts to heal and detoxify our clients through whole-food eating. As veggies and meat have become less flavorful, we have given rise to functional foods in the nutrition space. This talk will cover the pros and cons of flavorings in these functional foods.  
 
Sherry will present ways in which we can empower our clients to recognize that taste isn’t just about discerning if it tastes bad or good, but that it has biochemical reactions that can support us in better understanding nutrition. Attendees will learn to match flavor to things like macros, micros, and antioxidants to the human-tasting experience in a way that has yet to be embraced or fully understood. 

Time:  2:00 – 3:30 pm

Date: Saturday, May 3rd

Speaker Bio

Immersed in the regenerative food space, Sherry has donned many hats within the industry. Her culinary arts expertise and healing journey have carried her through spice manufacturing, restaurant management, & Executive Chef/Product Development for Oncobitez. Sherry’s on stage talks (including Tedx) and presentations evoke self-empowerment designed to embrace our human innate ability to detect nutrition through taste. Her candidacy in the Nutrition Therapy Masters program connects her work with The Flavor Remedy™ by demonstrating the bio-mechanical interactions between taste, nutrient density and soil health. By focusing on our innate tasting abilities, Sherry reveals how taste can regenerate the food system.