Ishita Roy

How Long Should You Boil An Egg For?

How long should you boil your eggs for?

Do you like boiled <span>egg</span>s? It is mostly everyone's go-to because of how easy it is to prepare. However, not always do people know how to do it. Some overboil it, while some underboil it. So, is there really a perfect way to boil <span>eggs</span>? Boiling an egg appears simple, but it's surprisingly difficult to get exactly right. Too often, the yolk becomes dry and crumbly, while the egg white remains irritatingly sticky. What's the problem? The yolk and white cook at different temperatures, making it difficult to achieve the proper balance. However, new research offers an innovative cooking method that might finally resolve this age-old breakfast conundrum.

Eggs have two basic parts: the yolk and the albumen (egg white). Each needs a different cooking temperature.

Traditional boiling processes usually include a compromise between the two temperatures. When you hard boil an egg at 100°C (212°F), the white separates and the yolk hardens. If you cook the egg sous vide (in a precisely heated water bath) at 60-70°C (140-158°F), the yolk will remain liquid, but the white may be undercooked.

<h4>Boiling Eggs the scientific way by Period Cooking</h4>

A team of researchers lead by Pellegrino Musto of Italy's National Research Council created a new approach called as periodic cooking. For 32 minutes, alternate between boiling (100°C) and lukewarm (30°C/86°F).

By periodically shifting the temperatures your yolk remains steady at 67°C (153°F) while the white experiences varying temperatures between 35°C (95°F) and 100°C (212°F). This creates the ideal texture—a runny yolk with a firm but tender white—solving the problem of uneven cooking. While this approach takes substantially longer than the standard 6-10 minutes to boil eggs, researchers tested it in the field, using modern techniques including Nuclear Magnetic Resonance and High-Resolution Mass Spectrometry to assess texture, sensory characteristics, and chemical structure.

The result? A perfectly cooked egg, with a soft, creamy yolk and a well-set white—something neither regular boiling nor sous vide could achieve.

Apart from the taste, there are health benefits and advantages too when you boil the egg correctly. Researchers have found that eggs cooked with this method contain more polyphenols, which are micronutrients known for their antioxidant and anti-inflammatory properties. They are also found in plants, but the way the egg is cooked can also influence its nutrient contents. The great thing is that higher polyphenol in eggs can lead to several health benefits, including:

<ul><li>Improved heart health</li><li>Reduced risk of certain cancers</li><li>Better brain function</li></ul>

Studies, including a 2010 research titled<em> Polyphenols and Human Health: Prevention of Disease and Mechanisms of Action</em>, too suggests that high dietary intake of polyphenols can also help decrease the risk of cardiovascular diseases, cancers as mentioned above and even neurodegenerative diseases.

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Do you like boiled eggs? It is mostly everyone's go-to because of how easy it is to prepare. However, not always do people know how to do it. Some overboil it, while some underboil it. So, is there really a perfect way to boil eggs? Boiling an egg appears simple, but it's surprisingly difficult to get exactly right. Too often, the yolk becomes dry and crumbly, while the egg white remains irritatingly sticky. What's the problem? The yolk and white cook at different temperatures, making it difficult to achieve the proper balance. However, new research offers an innovative cooking method that might finally resolve this age-old breakfast conundrum.Why is boiling eggs difficult?Eggs have two basic parts: the yolk and the albumen (egg white). Each needs a different cooking temperature.Yolk cooks at 65°C (149°F).Egg whites are cooked at 85°C (185°F).Traditional boiling processes usually include a compromise between the two temperatures. When you hard boil an egg at 100°C (212°F), the white separates and the yolk hardens. If you cook the egg sous vide (in a precisely heated water bath) at 60-70°C (140-158°F), the yolk will remain liquid, but the white may be undercooked.Boiling Eggs the scientific way by Period CookingA team of researchers lead by Pellegrino Musto of Italy's National Research Council created a new approach called as periodic cooking. For 32 minutes, alternate between boiling (100°C) and lukewarm (30°C/86°F).By periodically shifting the temperatures your yolk remains steady at 67°C (153°F) while the white experiences varying temperatures between 35°C (95°F) and 100°C (212°F). This creates the ideal texture—a runny yolk with a firm but tender white—solving the problem of uneven cooking. While this approach takes substantially longer than the standard 6-10 minutes to boil eggs, researchers tested it in the field, using modern techniques including Nuclear Magnetic Resonance and High-Resolution Mass Spectrometry to assess texture, sensory characteristics, and chemical structure.The result? A perfectly cooked egg, with a soft, creamy yolk and a well-set white—something neither regular boiling nor sous vide could achieve.Are There Any Benefits?Apart from the taste, there are health benefits and advantages too when you boil the egg correctly. Researchers have found that eggs cooked with this method contain more polyphenols, which are micronutrients known for their antioxidant and anti-inflammatory properties. They are also found in plants, but the way the egg is cooked can also influence its nutrient contents. The great thing is that higher polyphenol in eggs can lead to several health benefits, including:Improved heart healthReduced risk of certain cancersBetter brain functionStudies, including a 2010 research titled Polyphenols and Human Health: Prevention of Disease and Mechanisms of Action, too suggests that high dietary intake of polyphenols can also help decrease the risk of cardiovascular diseases, cancers as mentioned above and even neurodegenerative diseases.

how long should you boil an egg for?

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Why Ozempic Might Be Making Your Favorite Foods Taste Gross?

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The US Department of Health and Human Services (HHS) and the US Food and Drug Administration (FDA) have now begun a comprehensive review of the nutritional value of infant formula. This program by the agencies is dubbed as Operation Stork Speed.

This operation aims to review the nutrient content of infant formula. How will it be done? The agencies will increase testing for heavy metals and contaminants in the formula. The agencies will also encourage companies to develop new formulas, and clarify ways to better inform consumers about their ingredients. 

The individual nutrient requirements for infant formula are already reviewed at regular intervals, however, this will be the first comprehensive review since 1998. 

As part of Operation Stork Speed, the FDA has issued a Request for Information (RFI) to solicit public input on the nutritional composition of infant formula. The agency aims to assess whether existing nutrient requirements should be revised in accordance with the latest scientific evidence, including data from international sources. In particular, the FDA is seeking feedback on potential modifications to current minimum and maximum nutrient levels, as well as recommendations for the inclusion of additional nutrients. Stakeholders are also encouraged to provide information on how such changes may contribute to improved health outcomes for infants.

Electronic or written comments and suggestions must be submitted by Sept. 11, 2025. 

In addition to the RFI issued this week, the FDA is enhancing its testing protocols to incorporate more stringent assessments for heavy metals and other potential contaminants in infant formula products. The agency is also urging manufacturers to engage in collaborative efforts aimed at increasing transparency and improving the clarity of product labeling for consumers.

"Protecting our most vulnerable is not just a moral duty -- it is our responsibility," FDA Commissioner Martin A. Makary, M.D., M.P.H., said in a statement. "For many children, infant formula is their only source of <span>nutrition</span>. That's why it's absolutely crucial to continually assess the nutrition standards and incorporate gold standard science to ensure we are providing the safest, most effective nutrition possible."

In June of this year, the FDA will convene a panel of experts to further gather information and expertise. The meeting of the panel will be publicly accessible.

<h4>Harmful Contaminants Found In Infant Formula</h4>

As per a Consumer Reports (CR) investigation recently, nearly 20 infant formulas found to contain toxic lead, arsenic, or both. 

For the analysis, the CR tested 41 types of powdered formula. About half of these samples contained "potentially harmful levels" of at least one contaminant. However, testers also found it "reassuring" that the other half were safe. 

<h4>Heavy Metals Found In The Formula</h4>

The CR investigation found that concerning levels of arsenic and lead were existing in infant formula, particularly in brands like EleCare Hypoallergenic and Similac Alimentum, both manufactured by Abbott Nutrition—the company behind multiple recalls during the 2022 formula shortage.

Arsenic, a naturally occurring but carcinogenic heavy metal (especially in its inorganic form), was found at levels exceeding EPA safety limits for drinking water. Abbott, in response, questioned CR’s testing methods, stating that trace levels of such substances can appear in all formulas and even breast milk. But experts are alarmed. “Long-term arsenic exposure raises cancer risk,” said Dr. Mark R. Corkins of the University of Tennessee. Dr. David Carpenter of SUNY Albany added, “There is no excuse for arsenic in baby food or formula. None.”

Lead, another naturally occurring toxin, was present in nearly all formulas tested, though levels were within FDA limits. Still, experts warn there's no safe level of exposure. “It can impair neurological development,” said Hannah Gardener of the University of Miami, urging manufacturers to conduct rigorous testing and disclose contamination levels.

On a positive note, mercury was not detected in any formulas, and cadmium was found at levels too low to raise concern.

operation stroke speed

nutrition

US health news

US news

baby formula

lead in infant formula

The US Department of Health and Human Services (HHS) and the US Food and Drug Administration (FDA) have now begun a comprehensive review of the nutritional value of infant formula. This program by the agencies is dubbed as Operation Stork Speed.What Is Operation Stork Speed?This operation aims to review the nutrient content of infant formula. How will it be done? The agencies will increase testing for heavy metals and contaminants in the formula. The agencies will also encourage companies to develop new formulas, and clarify ways to better inform consumers about their ingredients. The individual nutrient requirements for infant formula are already reviewed at regular intervals, however, this will be the first comprehensive review since 1998. As part of Operation Stork Speed, the FDA has issued a Request for Information (RFI) to solicit public input on the nutritional composition of infant formula. The agency aims to assess whether existing nutrient requirements should be revised in accordance with the latest scientific evidence, including data from international sources. In particular, the FDA is seeking feedback on potential modifications to current minimum and maximum nutrient levels, as well as recommendations for the inclusion of additional nutrients. Stakeholders are also encouraged to provide information on how such changes may contribute to improved health outcomes for infants.Electronic or written comments and suggestions must be submitted by Sept. 11, 2025. In addition to the RFI issued this week, the FDA is enhancing its testing protocols to incorporate more stringent assessments for heavy metals and other potential contaminants in infant formula products. The agency is also urging manufacturers to engage in collaborative efforts aimed at increasing transparency and improving the clarity of product labeling for consumers."Protecting our most vulnerable is not just a moral duty -- it is our responsibility," FDA Commissioner Martin A. Makary, M.D., M.P.H., said in a statement. "For many children, infant formula is their only source of nutrition. That's why it's absolutely crucial to continually assess the nutrition standards and incorporate gold standard science to ensure we are providing the safest, most effective nutrition possible."In June of this year, the FDA will convene a panel of experts to further gather information and expertise. The meeting of the panel will be publicly accessible.Harmful Contaminants Found In Infant FormulaAs per a Consumer Reports (CR) investigation recently, nearly 20 infant formulas found to contain toxic lead, arsenic, or both. For the analysis, the CR tested 41 types of powdered formula. About half of these samples contained "potentially harmful levels" of at least one contaminant. However, testers also found it "reassuring" that the other half were safe. Heavy Metals Found In The FormulaThe CR investigation found that concerning levels of arsenic and lead were existing in infant formula, particularly in brands like EleCare Hypoallergenic and Similac Alimentum, both manufactured by Abbott Nutrition—the company behind multiple recalls during the 2022 formula shortage.Arsenic, a naturally occurring but carcinogenic heavy metal (especially in its inorganic form), was found at levels exceeding EPA safety limits for drinking water. Abbott, in response, questioned CR’s testing methods, stating that trace levels of such substances can appear in all formulas and even breast milk. But experts are alarmed. “Long-term arsenic exposure raises cancer risk,” said Dr. Mark R. Corkins of the University of Tennessee. Dr. David Carpenter of SUNY Albany added, “There is no excuse for arsenic in baby food or formula. None.”Lead, another naturally occurring toxin, was present in nearly all formulas tested, though levels were within FDA limits. Still, experts warn there's no safe level of exposure. “It can impair neurological development,” said Hannah Gardener of the University of Miami, urging manufacturers to conduct rigorous testing and disclose contamination levels.On a positive note, mercury was not detected in any formulas, and cadmium was found at levels too low to raise concern.

hhs and fda launch operation stroke speed to boost infant formula quality

Riya Baibhawi

7 Types Of Medicines That Shouldn't Be Taken With Coffee

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#cloudcoffee: why everyone on tiktok is whipping up this fluffy, nutrient-packed coffee

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Coffee is part of everyday life. Most of us begin our day with a cup of freshly brewed coffee. However, there are a few medications that do not go well with coffee. Medical experts say that there is a range of medicines that cannot be taken with coffee. Here is the list: 

<h2>1. <span rel="noindex">Antidepressants</span></h2> If your doctor has prescribed an antidepressant, you'll want to make sure you aren’t drinking coffee too soon after taking one of these medications because it can make them not work as well as they’re supposed to. For example, the caffeine in coffee can form a complex with the antidepressant drug escitalopram (Lexapro), making it harder for your body to absorb the medication. Since less of the drug is absorbed, it may be less effective.

Other antidepressants like clomipramine and imipramine are broken down by the same enzyme (called CYP1A2) as caffeine. So if you’re taking these medications with coffee, they may not be metabolised as quickly, which can lead to higher levels of the drug in your blood for a longer period. On the other hand, this interaction could increase the effects of caffeine, leaving you feeling jittery and restless.

Hypothyroidism is a condition where your thyroid (a butterfly-shaped gland in the front of your neck) doesn’t produce enough thyroid hormones. Without adequate hormone levels, you may start to experience excessive tiredness, joint and muscle pain, depression or weight gain. 

Bourgeois explains that the absorption of levothyroxine, used to treat hypothyroidism, can be significantly reduced by coffee. In fact, some studies found that it reduces your absorption of the medication by as much as 50%. “This may lead to inconsistent thyroid levels and persistent symptoms like fatigue or brain fog,” says Bourgeois. “That’s why patients are advised to wait 30 to 60 minutes before drinking coffee after taking <span>thyroid medications</span>."

Medications used to treat osteoporosis, like risedronate and alendronate, shouldn’t be taken with coffee. “Whether it’s caffeinated, decaf or even just milk or juice, these can all reduce absorption due to how the medication binds and dissolves. The safest practice is always to take this medication with plain water only,” says Bourgeois. 

<h2>4. Cold &amp; Allergy Medications</h2>

Pseudoephedrine (Sudafed) is a nasal decongestant that can be purchased over the counter to help treat a stuffy nose from the common cold or allergies. Like caffeine, pseudoephedrine is also a stimulant. So when taken together with coffee, it may compound the side effects, making you feel more jittery and restless.5 Those with diabetes should be extra cautious when consuming caffeine on this medication—some studies found that combining the two can raise blood sugar and increase body temperature.6

People who take antipsychotic medications like phenothiazine, clozapine, haloperidol or olanzapine may need to adjust the timing of their morning coffee. Coffee can interfere with your body’s ability to metabolise these medications.

For example, clozapine competes with coffee to be broken down by liver enzymes. If the medication can’t be metabolised, it becomes less efficient. A study found that the plasma concentration of clozapine was increased by 97% after taking it with 2 to 3 cups of coffee (about 400 milligrams of caffeine). 

If you have asthma, a condition that can make your airways inflamed and irritated, your health care provider may prescribe a bronchodilator like aminophylline or theophylline. These medications relax the muscles in your airways, making it easier to breathe. Common side effects of this medication include nausea, headache, restlessness and irritability. Consuming too much caffeine (from coffee, tea or energy drinks) can increase the side effects you may experience while taking this medication. 

Blood-thinning medications are often recommended for those who may be at risk for blood clots after surgery or have certain heart or blood conditions. Since these medications prevent blood from clotting, the most common side effect is the risk of bleeding. Taking these medications with coffee is risky since the caffeine in coffee can also slow blood clotting, which further increases your risk of bleeding or bruising. 

dIET & NUTRITION

Antidepressants

thyroid medications

Thyroid Disease

cold & Allergy medication

Coffee is part of everyday life. Most of us begin our day with a cup of freshly brewed coffee. However, there are a few medications that do not go well with coffee. Medical experts say that there is a range of medicines that cannot be taken with coffee. Here is the list: 1. Antidepressants If your doctor has prescribed an antidepressant, you'll want to make sure you aren’t drinking coffee too soon after taking one of these medications because it can make them not work as well as they’re supposed to. For example, the caffeine in coffee can form a complex with the antidepressant drug escitalopram (Lexapro), making it harder for your body to absorb the medication. Since less of the drug is absorbed, it may be less effective.Other antidepressants like clomipramine and imipramine are broken down by the same enzyme (called CYP1A2) as caffeine. So if you’re taking these medications with coffee, they may not be metabolised as quickly, which can lead to higher levels of the drug in your blood for a longer period. On the other hand, this interaction could increase the effects of caffeine, leaving you feeling jittery and restless.2. Thyroid MedicationHypothyroidism is a condition where your thyroid (a butterfly-shaped gland in the front of your neck) doesn’t produce enough thyroid hormones. Without adequate hormone levels, you may start to experience excessive tiredness, joint and muscle pain, depression or weight gain. Bourgeois explains that the absorption of levothyroxine, used to treat hypothyroidism, can be significantly reduced by coffee. In fact, some studies found that it reduces your absorption of the medication by as much as 50%. “This may lead to inconsistent thyroid levels and persistent symptoms like fatigue or brain fog,” says Bourgeois. “That’s why patients are advised to wait 30 to 60 minutes before drinking coffee after taking thyroid medications."3. Osteoporosis MedicationMedications used to treat osteoporosis, like risedronate and alendronate, shouldn’t be taken with coffee. “Whether it’s caffeinated, decaf or even just milk or juice, these can all reduce absorption due to how the medication binds and dissolves. The safest practice is always to take this medication with plain water only,” says Bourgeois. 4. Cold & Allergy MedicationsPseudoephedrine (Sudafed) is a nasal decongestant that can be purchased over the counter to help treat a stuffy nose from the common cold or allergies. Like caffeine, pseudoephedrine is also a stimulant. So when taken together with coffee, it may compound the side effects, making you feel more jittery and restless.5 Those with diabetes should be extra cautious when consuming caffeine on this medication—some studies found that combining the two can raise blood sugar and increase body temperature.65. Antipsychotic MedicationPeople who take antipsychotic medications like phenothiazine, clozapine, haloperidol or olanzapine may need to adjust the timing of their morning coffee. Coffee can interfere with your body’s ability to metabolise these medications.For example, clozapine competes with coffee to be broken down by liver enzymes. If the medication can’t be metabolised, it becomes less efficient. A study found that the plasma concentration of clozapine was increased by 97% after taking it with 2 to 3 cups of coffee (about 400 milligrams of caffeine). 6. Asthma MedicationIf you have asthma, a condition that can make your airways inflamed and irritated, your health care provider may prescribe a bronchodilator like aminophylline or theophylline. These medications relax the muscles in your airways, making it easier to breathe. Common side effects of this medication include nausea, headache, restlessness and irritability. Consuming too much caffeine (from coffee, tea or energy drinks) can increase the side effects you may experience while taking this medication. 7. Blood ThinnersBlood-thinning medications are often recommended for those who may be at risk for blood clots after surgery or have certain heart or blood conditions. Since these medications prevent blood from clotting, the most common side effect is the risk of bleeding. Taking these medications with coffee is risky since the caffeine in coffee can also slow blood clotting, which further increases your risk of bleeding or bruising. 

7 types of medicines that shouldn't be taken with coffee

Tanya Dutt

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Think Mosquitoes Bite You More Than Others? 5 Weird Biological Reasons Why

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For decades, food has not only been an important source of nutrition but also of emotion and culture. It's the way we share ourselves, celebrate, and find solace. But what occurs when food starts to lose its appeal? For a lot of people on mainstream weight-loss drugs such as Ozempic and Wegovy, this has become a very personal and physiological challenge. One of the most fascinating and sometimes disturbing—side effects noted is a stark dislike of once-loved foods, especially meat and fried foods. Why?

As weight-loss drugs like Ozempic (semaglutide) and its alternative Wegovy become more popular, so too are first-person accounts of changed taste and appetite. Though these drugs are praised for their ability to control weight, users are now reporting an unexpected change in how they feel about food—one that science is just starting to completely grasp.

Ozempic is a GLP-1 receptor agonist that was first developed to treat type 2 diabetes. Its cousin, Wegovy, has the same active ingredient—semaglutide—but with the specific approval from the FDA for weight reduction. Both of these medications copy a hormone called GLP-1 (glucagon-like peptide-1), which the body naturally secretes from the gut in reaction to food. When the drug binds to the GLP-1 receptors of the brain and body, the medication assists with maintaining blood sugar levels, slowing down gastric emptying, and curbing appetite.

But scientists now believe its impacts extend well past the ability to make individuals full. GLP-1 receptors also occur within regions of the brain used to process rewards as well as human taste buds. This dual influence—upon taste and appetite—may account for the reason so many users can find themselves in disgust at eating foods that before they enjoyed highly.

Former Minnesota food reporter Alyssa Fraser gives a powerful illustration. A once enthusiastic home cook who loved to prepare her go-to chicken and vegetable recipes, she found herself no longer liking those same dishes after beginning Wegovy. Finding meat to taste like the "barnyard" it originated from and wine strangely "vegetal," Fraser didn't just lose her appetite but underwent a shift in sense perception.

This experience is not singular. Countless individuals online on forums as well as medical research have noted the same issues—meat too pungent, foods fried too weighty, even desserts losing desire after a mouthful or two. In several instances, meals are no longer an enjoyment, but rather become more of an instrumental necessity. 

<h2>Is the Brain Rewiring Its Cravings?</h2>

Psychobiologists have proposed that GLP-1 medications induce a decoupling between "liking" and "wanting" food. In daily life, individuals tend to keep consuming calorie-rich foods even if they don't like them, motivated by habit or emotional reward. GLP-1 agonists seem to break this cycle by suppressing the brain's dopamine-mediated "wanting" response, allowing for easier resistance to indulgent foods.

In a way, your brain is being re-conditioned not to pursue the sensory high of food—especially from sugar, salt, and fat. This may be one of the reasons why greasy, fried, and heavy foods now feel too much or even disgusting.

While much of the existing data is reliant on self-reporting, increasingly studies are starting to investigate these effects in more systematic ways. One source, published in Food Quality and Preference, discovered that individuals taking GLP-1 drugs ate less refined grains, red meat, and sweets compared to controls. They also ate more fruit, more leafy greens, and drank more water—gravitating toward a naturally healthier diet, even with no deliberate intention.

But much of this evidence is based on small groups or animal studies. University of Arkansas professor of food policy economics Brandon McFadden cautions that self-reporting can be sketchy. But the trend is unmistakable: individuals taking these drugs take in fewer calories—sometimes as many as 700 fewer a day—primarily because food is less appealing.

Another study presented at the Endocrine Society's 2024 conference provided some neurological insight. Brain scans of women on semaglutide showed increased activity in areas related to taste processing, particularly in response to sweet stimuli. This suggests that taste sensitivity may increase, making intense flavors—like the umami richness of meat or the oiliness of fried foods—overwhelming or off-putting.

For others, such changes are a blessing. Lower cravings make weight loss easier and more sustainable. But others experience a deeper emotional price tag. As Fraser has said, "Not only am I not cooking or really taking an interest in food—if I want it, it's sweets. And even then, if it's super sweet, I'll take a bite or two, and I'm like, I gotta put it down."

There's a quiet mourning that accompanies losing the enjoyment of food—a ritual greater than sustenance. Preparing, sharing, and relishing meals are a part of many individuals' identities and social existence. When that pleasure disappears, some users feel severed from a component of themselves.

<h2>How Uncomplicate Your Relationship with Food?</h2>

Rebalancing your relationship with food isn't about rules, though—regaining joy, balance, and awareness. Food shouldn't ever become the enemy or another item on the "stress about that" list; if it's begun to take on that shape, these six shifts in attitude will remind you what nourishment is all about.

Let's get this straight—dieting isn't the hero of your health story. Skipping meals or eliminating entire food groups can have the opposite effect, leaving you mentally drained and physically starved. Rather than running after food rules, begin listening to what your body truly needs.

<h4>2. Make Eating an Experience, Not a Task</h4>

When did you last really taste your food? If you're typically eating on the move, in front of screens, or while multi-tasking, you're not alone. Slow down. Sit down to eat. Savor each bite. Mindful eating not only amplifies pleasure, but naturally supports wiser food choices.

<h4>3. Ask Why Are You Eating Right Now</h4>

Hunger doesn't have to be physical. Other times, we eat out of boredom, stress, or celebration. The next time you grab a snack, take a moment and ask yourself: What am I really feeling? That pause could help you spot patterns you weren't aware of.

<h4>4. Find Your Satisfaction Sweet Spot</h4>

Picture yourself eating just enough to be energized, satisfied, but not full—that's your sweet spot. It's not about calorie counting, but more about learning to listen to your fullness cues and trusting them again. The more you pay attention, the more sensitive you'll become.

<h4>5. Change from 'Skinny' to 'Strong &amp; Healthy'</h4>

Trapped in the social media cycle of ideal bodies and fitness trends? It's time to break free. Actual health isn't about losing weight—it's about feeling strong, full of energy, and connected to your body. Get rid of the filters and redefine wellness for you.

You don't have to sort it out all by yourself. A registered dietitian can be your good friend co-pilot—giving you evidence-based guidance, debunking misconceptions, and steering you in the direction of a healthier, guilt-free partnership with food that really works with your life.

As semaglutide-based drugs such as Ozempic and Wegovy continue to redefine weight loss and diabetes treatment, their influence on food desires brings an additional layer of sophistication. The alteration in taste, hunger, and desire are very real, but intensely personal. While some embrace the disconnection from food as a kind of liberation, others lament the erasure of the pleasure of cooking.

Until more definitive studies are available, patients and clinicians should be informed about these sensory and psychological side effects. And most importantly, anyone with marked changes in appetite or taste should talk to their healthcare provider—not just to control side effects but also to have a healthy, balanced relationship with food.

diet & nutrition

ozempic side effects

taste changes on ozempic

ozempic and food aversions

semaglutide weight loss

glp-1 drugs and appetite

wegovy vs ozempic

why ozempic changes taste

For decades, food has not only been an important source of nutrition but also of emotion and culture. It's the way we share ourselves, celebrate, and find solace. But what occurs when food starts to lose its appeal? For a lot of people on mainstream weight-loss drugs such as Ozempic and Wegovy, this has become a very personal and physiological challenge. One of the most fascinating and sometimes disturbing—side effects noted is a stark dislike of once-loved foods, especially meat and fried foods. Why?As weight-loss drugs like Ozempic (semaglutide) and its alternative Wegovy become more popular, so too are first-person accounts of changed taste and appetite. Though these drugs are praised for their ability to control weight, users are now reporting an unexpected change in how they feel about food—one that science is just starting to completely grasp.Ozempic is a GLP-1 receptor agonist that was first developed to treat type 2 diabetes. Its cousin, Wegovy, has the same active ingredient—semaglutide—but with the specific approval from the FDA for weight reduction. Both of these medications copy a hormone called GLP-1 (glucagon-like peptide-1), which the body naturally secretes from the gut in reaction to food. When the drug binds to the GLP-1 receptors of the brain and body, the medication assists with maintaining blood sugar levels, slowing down gastric emptying, and curbing appetite.But scientists now believe its impacts extend well past the ability to make individuals full. GLP-1 receptors also occur within regions of the brain used to process rewards as well as human taste buds. This dual influence—upon taste and appetite—may account for the reason so many users can find themselves in disgust at eating foods that before they enjoyed highly.Former Minnesota food reporter Alyssa Fraser gives a powerful illustration. A once enthusiastic home cook who loved to prepare her go-to chicken and vegetable recipes, she found herself no longer liking those same dishes after beginning Wegovy. Finding meat to taste like the "barnyard" it originated from and wine strangely "vegetal," Fraser didn't just lose her appetite but underwent a shift in sense perception.This experience is not singular. Countless individuals online on forums as well as medical research have noted the same issues—meat too pungent, foods fried too weighty, even desserts losing desire after a mouthful or two. In several instances, meals are no longer an enjoyment, but rather become more of an instrumental necessity. Is the Brain Rewiring Its Cravings?Psychobiologists have proposed that GLP-1 medications induce a decoupling between "liking" and "wanting" food. In daily life, individuals tend to keep consuming calorie-rich foods even if they don't like them, motivated by habit or emotional reward. GLP-1 agonists seem to break this cycle by suppressing the brain's dopamine-mediated "wanting" response, allowing for easier resistance to indulgent foods.In a way, your brain is being re-conditioned not to pursue the sensory high of food—especially from sugar, salt, and fat. This may be one of the reasons why greasy, fried, and heavy foods now feel too much or even disgusting.While much of the existing data is reliant on self-reporting, increasingly studies are starting to investigate these effects in more systematic ways. One source, published in Food Quality and Preference, discovered that individuals taking GLP-1 drugs ate less refined grains, red meat, and sweets compared to controls. They also ate more fruit, more leafy greens, and drank more water—gravitating toward a naturally healthier diet, even with no deliberate intention.But much of this evidence is based on small groups or animal studies. University of Arkansas professor of food policy economics Brandon McFadden cautions that self-reporting can be sketchy. But the trend is unmistakable: individuals taking these drugs take in fewer calories—sometimes as many as 700 fewer a day—primarily because food is less appealing.Another study presented at the Endocrine Society's 2024 conference provided some neurological insight. Brain scans of women on semaglutide showed increased activity in areas related to taste processing, particularly in response to sweet stimuli. This suggests that taste sensitivity may increase, making intense flavors—like the umami richness of meat or the oiliness of fried foods—overwhelming or off-putting.Food as a Necessity, Not a JoyFor others, such changes are a blessing. Lower cravings make weight loss easier and more sustainable. But others experience a deeper emotional price tag. As Fraser has said, "Not only am I not cooking or really taking an interest in food—if I want it, it's sweets. And even then, if it's super sweet, I'll take a bite or two, and I'm like, I gotta put it down."There's a quiet mourning that accompanies losing the enjoyment of food—a ritual greater than sustenance. Preparing, sharing, and relishing meals are a part of many individuals' identities and social existence. When that pleasure disappears, some users feel severed from a component of themselves.How Uncomplicate Your Relationship with Food?Rebalancing your relationship with food isn't about rules, though—regaining joy, balance, and awareness. Food shouldn't ever become the enemy or another item on the "stress about that" list; if it's begun to take on that shape, these six shifts in attitude will remind you what nourishment is all about.1. Bye-bye, restrictive dietsLet's get this straight—dieting isn't the hero of your health story. Skipping meals or eliminating entire food groups can have the opposite effect, leaving you mentally drained and physically starved. Rather than running after food rules, begin listening to what your body truly needs.2. Make Eating an Experience, Not a TaskWhen did you last really taste your food? If you're typically eating on the move, in front of screens, or while multi-tasking, you're not alone. Slow down. Sit down to eat. Savor each bite. Mindful eating not only amplifies pleasure, but naturally supports wiser food choices.3. Ask Why Are You Eating Right NowHunger doesn't have to be physical. Other times, we eat out of boredom, stress, or celebration. The next time you grab a snack, take a moment and ask yourself: What am I really feeling? That pause could help you spot patterns you weren't aware of.4. Find Your Satisfaction Sweet SpotPicture yourself eating just enough to be energized, satisfied, but not full—that's your sweet spot. It's not about calorie counting, but more about learning to listen to your fullness cues and trusting them again. The more you pay attention, the more sensitive you'll become.5. Change from 'Skinny' to 'Strong & Healthy'Trapped in the social media cycle of ideal bodies and fitness trends? It's time to break free. Actual health isn't about losing weight—it's about feeling strong, full of energy, and connected to your body. Get rid of the filters and redefine wellness for you.6. Consult a DietitianYou don't have to sort it out all by yourself. A registered dietitian can be your good friend co-pilot—giving you evidence-based guidance, debunking misconceptions, and steering you in the direction of a healthier, guilt-free partnership with food that really works with your life.As semaglutide-based drugs such as Ozempic and Wegovy continue to redefine weight loss and diabetes treatment, their influence on food desires brings an additional layer of sophistication. The alteration in taste, hunger, and desire are very real, but intensely personal. While some embrace the disconnection from food as a kind of liberation, others lament the erasure of the pleasure of cooking.Until more definitive studies are available, patients and clinicians should be informed about these sensory and psychological side effects. And most importantly, anyone with marked changes in appetite or taste should talk to their healthcare provider—not just to control side effects but also to have a healthy, balanced relationship with food.

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