Often, the cause of the dislike is hypersensitivity. According to Chiam, “heightened dental sensory sensitivity can make textures like flavorful rice cakes and okra feel overwhelming.” ” Bad experiences, such as gagging or choking, can likewise create lasting allergies to these materials”.
You ca n’t deny that what your family usually eats , – or does n’t eat , – plays a big part as well.  ,” Life experiences, family tastes and political norms play a significant role in shaping our satisfaction with several textures”, said Chiam. ” Repeated subjection to specific textures, either positive or negative, you strengthen these preferences or allergies throughout life”.
Another factor is that there are social differences. ” Foods with certain materials may be more accepted in some nations, while others find them off-putting”, she said, which brings to mind why some foreigners find our passion for soft-boiled egg disgusting, while some of us find blue cheese appalling.
COULD THERE BE HEALTH-RELATED Factors?
” For individuals, the food allergies we see are often in those with mental impairment like as dementia”, said Jaymie Chai, a principal speech therapist from Alexandra Hospital. The aversions may be caused by a treatment or some other vexation with which the patient is unable to communicate.
The preceding avoidance of brittle and thick textures, for example, is often seen in the older, said Chai. The reason for the dislike may be related to chewing ability, thinking, or preference, according to the statement.