March 6, 2006
Help for Picky Eaters
Are you an adventurous foodie who explores the latest dining trends and jumps at the chance to taste anything new? Or do you eat the same basic foods, avoid new cuisine, or get turned off by a perception of food taste and texture? Maybe you fall somewhere in the middle. You are willing to experiment with certain dishes, but are still somewhat controlled or limited by your own idiosyncratic eating attitudes.
On the extreme end of the spectrum, a small fraction of American people live with an actual anxiety disorder called food neophobia, a fear of new foods. Food neophobics reject any foods they consider out of the ordinary. They are particularly sensitive to factors such as a food’s taste, smell, or texture, or how a food is prepared or consumed. The most severe cases of food neophobia involve a reaction of outright disgust or fear of physical endangerment from eating a particular food. However, most Americans do not suffer from a real phobia; they are merely picky eaters.
Picky eating is most prevalent in young children. The common belief is that kids will grow out of their finicky eating behaviors since certain foods have an “acquired taste” or demand “refined taste buds”. But if you observe people during the next dinner party you attend, you will notice that many adults have unique, sometimes peculiar, eating habits and attitudes.
Through experiences since childhood, most of us have created an emotional relationship with food—homemade cooking and family dining or frozen dinners and TV tray-tables. Our preferences can vary greatly based on adverse reactions formed by custom, comfort, and our innate nature.
Mainstream consumption of health and wellness foods has surged as food companies have worked to evolve the taste and variety of nutritious options. Although vast improvements have created flavorful and delicious products, a significant population of people still has an aversion to health foods. Many Americans have a preconceived notion of how a food will taste or believe that the texture will be unpleasant. This is especially true when it comes to items like whole grains, soy foods, vegetables, and other “health” foods. Harboring negative stigmas about these nutritious foods can lead people to snub fare, never knowing that they may not only find it edible, but delectable.
Although it’s hard to break old habits, by testing new foods you may end up with a more varied and nutritious diet, which in turn, can have positive affects on weight, health conditions, and even healthy hair, skin, and nails. There are some palatable and less intimidating means for acclimating new fare into your diet.
Try baby steps. Sample items on demo at your local health food store; host a party and have each guest bring a unique dish to share with the group; ask a trusted food aficionado to advise you on their top food recommendations; or find restaurants that either serve tapas (“small plates”) or offer a sampling menu so you can dabble without committing to a full meal.
Visit the Revival Soy Web site
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