Eat sugar-free sweets or chewing gum in between meals.
It can help prevent bad taste.
Enhance dishes using different basic tastes.
It is possible that the perception of some tastes becomes stronger or weaker than others during treatment. Check the degree of alteration in tastes (sour, bitter, sweet, salty, umami) and enhance dishes using the tastes that are better perceived. The following recipe can be used as an example.
Choosing liquid or juicy foods helps the dissolution of flavours and their access to the taste buds.
Chew slowly
Helps to release flavours and increase saliva production.
Increase the seasoning of food with spices and/or aromatic herbs.
Use mint, basil, oregano, thyme, bay leaf, fennel, garlic, citrus juices, salt (as long as it is not contraindicated) or flavour enhancers (stock cubes).