I have been having a very difficult time staying within my prescribed pureed diet, which requires food to be process in a blender and then strained, while at the same time eating more than just commercial protein shakes, homemade heavy milk shakes and things like custards.
The problem is that pureed foods seem to me to have virtually no smell or taste, and an off-putting texture.
I asked Google for commment on this.
Google’s answer confirmed my personal experience.
Overview
Pureed foods lose their smell and taste because blending drastically alters the chemical release of flavor compounds and removes the physical act of chewing. Without the natural aromas and chewing process that stimulate your senses, the food is perceived as bland and homogenous.
1. The Disruption of Aromatics (Smell)Up to 90% of what we perceive as “taste” actually comes from smell.Dilution: Pureeing breaks down food structures, mixing distinct ingredients into one mass and heavily diluting the aromatic compounds per bite.Oxidation: The high-speed blades of a blender expose food to excess oxygen, which rapidly degrades and evaporates the volatile oils that carry scent.
2. The Lack of Chewing (Taste)The mechanical process of chewing does more than just break down food; it triggers saliva production and repeatedly pumps aromatic compounds up through the back of your throat into your nasal passages.Because pureed food is smooth and pre-chewed, you simply swallow it, leaving very little time for the flavor to register in your mouth.
3. Masking by Starches and liquids to achieve a safe, swallowable texture (like the International Dysphagia Diet Initiative [IDDSI] Level 4 standard), purees often require adding thickeners, water, or broth. These additions dilute the natural concentration of the food, muting the overall flavor profile.
I’m hoping that I will be released from this strict diet at my upcoming post-surgery checkup back at the UCSF adult concern center on Tuesday morning. But, of course, such hopes don’t always materialize. We’ll see.
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I’ve wondered why there’s so little flavor in the puree food. I wonder if you could re-season post-purée…
That’s a real challenge for a chef. I wonder if AI gave some suggestions as to how to creatively solve this problem. Are you able to tolerate spices? I would think that certain combinations are bold enough that the flavors would not be subsumed by blending. I’m thinking potato and cumin and salt. Certain soups are famous for being blended in the first place. Protein is another thing tho. Good luck.
Whoa, a new attitude needed. Thank you for this food that promotes my healing. Yumm! Yum!
i, too, keep thinking about spices. imagine you have considered this, as well. maybe too harsh on your system.
Some ideas. Make waters, chili pepper, lemon, orange, honey, sugar, salt, ginger waters or add milk, tea, coffee to add more flavor to your food after you have strained your food. Strain your food separately to maintain the individual flavor of that food and then eat a spoonful of “this and some of that”. You can strain your food and freeze it for a cool ice dessert or snack. If you can eat Jello then with Knox brand gelatin you can make matcha, coffee or tea jello. Or just freeze and make matcha, tea and coffee ice cake in cups and later use a fork or spoon to chip away at the frozen snack. You could fry a steak, put it in cheesecloth and suck on it, then discard the solids. I look forward hearing from you and wish you an easy journey.
Pate of any kind is delicious. Chicken liver especially so.