His diet is rather plain, and he doesn't enjoy a lot of food. It's mostly meat, fried things and sweets he enjoys. Most vegetables and low-fat dishes he just can't enjoy at all. Luckily he doesn't get a lot of pleasure from eating and that's what keeps him from getting obese.

It also gives him a lot of anxiety that he or his clothes smell bad. He often just can't assess it from other clues. He often needs to ask people to smell him during the day, which leads to some hilarious situations sometimes, but it's not by choice. It's driven by the fear of smelling bad and not realizing it.

It can also get dangerous in some situations, not being able to smell a gas leak, only noticing smoke once it got so thick it will hurt when breathing, and not being able to smell when food goes bad.

I know this is probably just a bit of "editorial spice" because it's an obvious example for "what would you do if you could eat anything" I guess, but I thought capsaicin/spicyness was NOT a taste-perception thing. Isn't more of a pain feeling? I would've assumed you would retain that, while losing the olfactory perception you need for flavours.

I am no expert in this sort of thing, so if anyone knows I'd be genuinely curious about why COVID would affect both of those senses.

It took 10 days to get rid of the flu like symptoms, two weeks to get to semi normal, but my taste hasn't been the same since. Not entirely gone, but very muted.

If these gums were available off the shelf I would buy them in a heartbeat!

The smell/taste of my favorite foods no longer there is one thing, but the lack of ability to tell whether there is something wrong with whmy food was far more concerning.

https://clinicaltrials.gov/study/NCT07498062

looks like it uses flavorings from these folks https://www.tastetech.com/

I can't find the relevant publication from Dr Ni Yang: https://www.nottingham.ac.uk/biosciences/people/ni.yang

I eventually adjusted and got used to it and then everything tasted weird again for a while when my senses finally restored after a few months.

It came back very slowly, and unevenly. My coffee/chocolate taste is still quite dim.

Of all the possible smells to lose, why did it have to be those?

I wonder if it dulls other senses the opposite of blind people who develop more sensitive hearing.

Sounds like an amazing product that I would want to buy. I probably chew 20 sticks of gum a day.

In Charlie and the Chocolate Factory, Willy Wonka formulates a new kind of gum that provides the flavor of a full-course meal in a single stick. Violet Beauregarde steals and chews a piece, but the formula hasn't been worked out yet so when it gets to the blueberry pie she plumps up and turns into a giant human blueberry.

I don't really enjoy the taste or smell of things, and I usually only notice stuff if it's especially strong, or right next to my face. I see that whole sensory thing to being a kind of distraction from living life. Like, why should you care if something smells good or not? I just don't see the point. Regardless, I'd still be interested in it because I can smell stuff like rotting fruit or feces or whatever, so I do understand that there are clear and obvious benefits to knowing "Hey, don't eat that!" because it can make you sick or kill you or whatever.

I think that, being able to smell and taste everything would probably be kind of gross and overwhelming, but it may be worth exploring since so many people make such a big deal out of it. From my perspective though, it all feels like a kind of mass hallucination on a global scale.

If nothing else, it would probably make my cooking a little bit better. I obviously tend to go very crazy with spices and stuff, and my wife kind of suffers through some of it. I've wondered what it'd be like to be able to detect anything other than a kind "terrible taste" for something like wine, or what the hell Swiss cheese is actually (supposedly) "taste" like. And for the record, I still refuse to believe that: Munster, Swiss, Provolone, American, Feta, Parmesan, Beaufort, Camembert, and Romano cheese have an actual "taste" to them! Blue cheese and Roquefort have some flavor, but everything else is just tastes like slightly different cuts of a cold, textured "food substance". It's like insisting that lettuce or spinach have a "flavor"! They're just some crunchy nonsense that you put in between the bread to make the mouth-feel vaguely more interesting; little green piles of nonsense.

[1] I don't know if my issue was from birth, or came on later from a blow to the head, or what. I didn't realize I had Hyposmia until I mentioned how, "All bread tastes exactly the same" in my mid 20's and multiple people started looking at me funny.