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 Joy

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.

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 diets

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.

2. Make Eating an Experience, Not a Task

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.

3. Ask Why Are You Eating Right Now

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.

4. Find Your Satisfaction Sweet Spot

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.

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 Dietitian

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.

The musty, cardboard-like scent often associated with older adults is widely recognized and just as widely misunderstood. Commonly referred to as “old people smell,” this odor isn’t a result of poor hygiene or a specific perfume — it's rooted in biology. As people age, their skin undergoes changes that make this scent more pronounced and persistent.

This distinct smell is caused by a compound called 2-nonenal, which forms on the skin due to lipid peroxidation — the process where fats in the skin oxidize. As antioxidant levels decline with age and cellular turnover slows, these oxidized fats accumulate on the skin's surface. The result is a lingering odor that isn’t easily washed away or masked with fragrance.

Why the Scent Lingers With Age

As the body ages, hormonal shifts and slower skin renewal contribute to the buildup of oxidized lipids. The body's ability to shed old cells and regenerate new ones becomes less efficient, making it harder to naturally eliminate the compounds responsible for the odor.

Additionally, typical cleansing methods like bathing or using deodorants don’t effectively break down the fatty acids responsible for the scent. This is why the smell can persist despite maintaining good hygiene.

The Role of 2-Nonenal and Lipid Peroxidation

The key culprit behind this age-related body odor is 2-nonenal, a byproduct formed when omega-7 fatty acids in the skin oxidize. This process, called lipid peroxidation, is essentially the skin’s version of rusting. Without sufficient antioxidant protection, especially as one ages, this oxidation accelerates.

Unlike typical body odor, which is caused by bacteria breaking down sweat, 2-nonenal comes from within — which means it can't be scrubbed off or covered with perfume. In fact, adding perfume often results in a more musty combination rather than eliminating the smell.

How Mushrooms Can Help from the Inside Out

The most effective way to address this odor is not external but internal — by targeting its root cause through nutrition. Enter mushrooms: a powerful superfood that offers several age-defying benefits.

Mushrooms are especially rich in ergothioneine, a unique amino acid and antioxidant that can halt lipid peroxidation before it leads to odor formation. Ergothioneine also has anti-inflammatory properties, helping the skin stay healthier and more resistant to oxidative damage.

Additionally, mushrooms contain spermidine, a natural compound that supports autophagy, the body’s internal “clean-up” system. Autophagy breaks down and recycles damaged cell components, promoting cell renewal and helping maintain healthier skin — and in turn, reducing the scent associated with aging.

The Best Mushrooms for the Job

While all mushrooms contribute positively to health, certain varieties are more potent when it comes to fighting age-related odor. Shiitake and oyster mushrooms stand out for their high levels of ergothioneine and spermidine, making them particularly effective in targeting the root causes of 2-nonenal buildup.

These mushrooms not only support better skin health but have also been linked to a lower risk of cognitive decline and chronic disease. Their benefits extend beyond odor prevention, offering immune support, cancer-fighting properties, and improved metabolic health.

More Than Just Odor Control

Incorporating mushrooms into the diet offers a range of age-related health benefits. In addition to curbing the development of the so-called “old people smell,” mushrooms have been found to:

• Lower blood pressure
• Improve insulin resistance
• Protect against brain damage
• Slow cancer progression
• Strengthen bones

Studies have also linked mushroom consumption with reduced risks of prostate and breast cancer. In some countries like Japan and China, mushroom extracts are even used alongside cancer treatments due to their immune-boosting effects.

The Fourth of July is usually all about fireworks, BBQs, and patriotic playlists—but let’s not forget another tradition that’s gained popularity in recent years: movie nights at home. Whether you’re winding down from a long day of celebrations or just skipping the crowd to watch classics under the stars, a cozy night in calls for sweatpants, blankets, and of course, snacks.

Popcorn may be the go-to, but this Independence Day, consider breaking from tradition with some revolutionary snack choices. Did you know there are plenty of whole grains you can pop for a lighter, crunchier twist? Sorghum, amaranth, quinoa, and more—these ancient grains bring unique textures and flavors without the pesky hulls that stick in your teeth.

Also Read: These Steps Will Wash Blueberries The Right Way And Remove Pathogens And Pesticides Residue

Not All Grains Pop—But They Puff Beautifully

Let’s clear things up: most ancient grains don’t pop into fluffy, buttery clouds like corn does. Instead, they puff when heated. So, if you’re trying them for the first time, expect a toasty crunch rather than big, airy bites. But what they lack in size, they make up for in taste, nutrition, and charm.

1. Sorghum

If you’re new to puffing grains, start with sorghum. It looks like tiny popcorn and delivers a similarly satisfying crunch. Lauren Harris-Pincus, MS, RDN, calls it a “gluten-free, fiber-rich, antioxidant-packed” snack that’s grown right here in the U.S.

Bonus: Sorghum doesn’t have a hull, so there’s zero risk of those annoying popcorn bits in your teeth. Sprinkle it over salads, soups, or even ice cream for an unexpected Fourth of July twist.

2. Amaranth

Amaranth is a quick-popper and packs serious nutrition—think protein, fiber, and minerals. Lisa Richards, nutritionist and author of The Candida Diet, notes that it’s gluten-free and nutrient-dense. Its tiny size makes it ideal for mixing into granola bars, muffins, or DIY cereals. Puffed amaranth adds a fun crunch to yogurt parfaits or fruit bowls at your 4th of July breakfast table.

3. Barley

While barley doesn’t exactly pop, it does crack and puff slightly, resulting in a chewy, nutty snack. It’s not the flashiest grain, but it delivers a mellow, toasted flavor perfect for a post-fireworks wind-down snack.

4. Buckwheat

Puffed buckwheat doesn’t just sound fun—it’s actually delicious. Crunchy and tender, this grain works best as a topping on oatmeal, fresh fruit, or nut-butter toast. If you’re not up for DIY puffing, try pre-puffed options like Lil Bucks for easy snacking.

5. Quinoa

Quinoa pops small, but brings bold flavor. While its shape doesn’t change much, its texture gets light and crisp. Try puffed quinoa on salads, in trail mix, or as a cereal replacement for a healthier holiday breakfast.

Also Read: This Year, Doctor's Day Reminded That Doctors Too Are Humans And Can Get Emotionally Exhausted

How to Puff Ancient Grains?

Puffing ancient grains is surprisingly simple—no oil required! Here’s how to do it:

• Heat a medium saucepan over medium-high heat until a drop of water sizzles and evaporates.

• Add grains in a single layer, and shake the pan frequently.

• Listen and watch: grains will crackle, puff, or lightly brown. Remove promptly to avoid burning.

• Each grain reacts differently to heat, so keep an eye on texture and color. Overheating can result in bitterness.

On Tuesday, the US Food and Drug Administration (FDA) announced a recall of 12,000 pounds of organic bulk blueberries which was distributed by Alma Pal International LLC. According to the agency, the blueberries have been tested positive for Listeria monocytogenes, a potentially dangerous bacteria known to cause foodborne illness.

READ: FDA Recalls Blueberries Over Listeria Risk Ahead of July 4th Festivities

Amid all this, one question that concerns many is how to wash blueberries the right way?

While water alone can remove debris, food scientist Bryan Quoc Le, Ph.D., says, as reported in marthastewart.com that it is not enough to eliminate pathogens or pesticide residue.

However, there are tips and tricks that can remove such residue. For this, your household staples like white vinegar or baking soda can work.

Vinegar's low pH makes it very effective at dissolving certain pesticide residues and inhibiting bacterial growth. Baking soda too works well when it comes to neutralizing bacteria through its alkaline nature. However, it may leave a bitter residue if it is not rinsed properly.

Also Read: Healthier Popcorn Alternatives You Can Try For Your July 4 Movie Nights

Why Isn't It Enough To Just Rinse Blueberries With Water?

Simply rinsing blueberries with water may wash away visible dirt, but it’s not enough to tackle bacteria, mold, or pesticide residues. According to Le, using vinegar or baking soda is more effective, as both alter the pH of the berry’s surface—creating an environment that disrupts microbial growth and helps extend shelf life better than neutral water.

Washing Trick: Why Do Baking Soda and Vinegar Work?

Baking Soda

As an alkaline cleaner, baking soda is effective against a different range of bacteria. However, it may leave a slightly bitter residue if not rinsed off thoroughly.

Vinegar

White distilled vinegar is ideal for cleaning produce. Its acidity helps break down certain pesticides—especially those with a basic pH—and inhibits bacterial growth. “It’s the pH that matters, not the vinegar type,” says Dr. Le. Apple cider vinegar works too, but white vinegar is more affordable and equally effective.

How To Clean Blueberries The Right Way?

For vinegar wash, follow these steps:

• Start with mixing 3 parts cold water to 1 part white vinegar. Use a large bowl to mix properly.

• Now, add blueberries and let it soak for 5 to 10 minutes.

• Wash your hands and then you can then wash the blueberries thoroughly, rub it with your hands to help loosen debris.

• Once done, drain the water and wash the blueberries again with running cold water to remove any vinegar residue

• Dry completely on a clean dish towel or paper towel before you store it in the refrigerator.

For baking soda wash, follow these steps:

• In a large bowl, dissolve 1 teaspoon of baking soda in 2 cups of cold water. Stir well until fully mixed.

• Gently add the blueberries to the solution and let them soak for 5 to 10 minutes. This helps loosen dirt, bacteria, and pesticide residues.

• Drain the berries and rinse them well under cool running water to remove any remaining baking soda.

• Spread the blueberries out on a clean dish towel or paper towels and pat them dry. Let them air dry completely before storing in the refrigerator to prevent mold growth.

Note: Make sure you do not soak the blueberries for longer than 15 minutes. Food scientist warns that the skin can begin to degrade if the blueberries are soaked for too long and it can cause flavors to dissolve in the cleaning solution.