hello there is food that is tasteless that didn't use to be!

it used to have zing and aftertaste and be satisfying in way that is not any more

now why is this

well here is expanations theories any why you share your opinion:

- it is the covid it did something
- it is frankenfood and capitalisms
- we mandela effect jumped to other timeline with bland food
- it is drugs they put in to make unsaisfy and eat more so fat and sell drugs
- it is simulation like in matrix they couldn't make chicken

now perhaps the covid no taste thing is coverup for something else! oh it could also be some kind of warfare?

what, do you think and your experience?

also there is company sysco that has all restraunt food supply has anyone looked in to them

and please excuse grammar i will not edit but i did get more coffee just today because i ran out but now i just brewed some and all will be well!

coffee seems okay still but it doesn't quite have same effect as in the 90s or is that just me, it could be haha

Well for me, the tastelessness of some foods relates to the ever-growing needs of ever-growing populations and how food is grown and shipped.    When I was a yewt, most produce was seasonal and local.   Now, much of our food is harvested prior to it being fully ripe and in some cases is gas-ripened, which makes it look great but tastes like cellulose.    Thus, at our house, we grow all that we can.   

Also, as you said, I think a lot of the frankenfoods were developed in order to increase production, but sacrificed nutrition and flavour.   Take corn, for instance.   Fresh corn is a delight, especially buttered and lightly salted and peppered.   I could make a meal out of just fresh corn, however "fresh" corn that we get looks great, but tastes very bland.   GMO foods "feed" more people, but do they really?   I wonder.   Same goes for wheat.   Gluten intolerance was unheard of when I was a kid.   I don't believe that it was just unidentified, but I think wheat was different then.   It was not frankenwheat.   In fact, I only recall one person in all the years until my 18th birthday or so, who had any allergies.   There was no hayfever that I knew of.   I knew of one girl who carried the precursor to the EPIpen for potential bee stings.   

Now, I think the last thing I said also pertains to natural immunities.   I think there is data which supports a decrease in breastfeeding trends, and that is directly tied to autoimmunities, as well as an increase in various diseases, for those children who were not breastfed, or were not breastfed for at least a year.   

Also, when we were kids, we picked fruits and berries and ate them, and we pulled things from the garden and didn't wash them and we ate things off of the ground without a second thought about it.   I think that made our immune systems better.  The last two paragraphs were technically off-topic, however I think they relate in a manner which is germane.

Most brands of chicken these days have little taste.  I like the Gerber Chickens and some other brands where the meat actually taste good, better than those golden tasteless ones.

Our beef we get from a farmer, grass fed organic beef tastes good, but the stuff they sell around here in the stores...commercial beef...lacks flavor.  Before we got cows from local farmers that were pasture raised, they had flavor too, but they also ate little grain.  Plus, all of those cows or half cows were aged for two weeks plus...which adds lots of flavor and the roasts actually get bigger when you cook them adding a little water in the bottom of the roaster.  The store bought roasts shrink right up.  Our hamburgers do not lose half their size in the frying pan either, probably because hanging the beef while aging it evaporates a lot of moisture from the beef.

We buy organic oats...they taste better.  We buy organic celery, that tastes better.  We buy organic flour, that has flavor too like it used to years ago...and there is no bitter flavor to it like regular flour...roundup residue used in desicating seems to leave a sort of bitter taste it seems.

Plus, the soils are getting burnt out in a lot of places, they are not giving the land a rest so much anymore.  All the pesticides destroy the microbes that fix the soil too.  Local produce seems to be pretty decent here yet, grown by farmers at the farmers market that do things right.  But once in a while foods at the store seems to be decent, not all farmers selling to the commercial market are working with burnt out soils in all their fields.

So it is not just people's taste buds that have been jeopardized.  I noticed that the more flavor something has, especially meats, the less I actually need to eat to be satisfied.  I can be happy with a good small hamburger from our meat we get from a local farmer, but need to eat two bigger burgers from store bought meat to be satisfied.  Same goes with chicken, I can eat half a golden tasteless chicken or get just as much satisfaction and fullness off of one thigh of a Gerber or other more natural chicken.

It is not cheaper if you have to eat twice as much of something to feel full and satisfied.

The chemicals they use to extend the life of fresh veggies sold in the stores also screw up our digestion...antioxidants actually counteract digestion in our bodies so we do not absorb nutrients.

There are multiple reasons food is flavorless.  The  loss of proper tasting from the covid only lasted a month or so for the wife and I.  But they also boosted chemicals to treat the food to lessen sickness from the covid and other viruses  around that time, and those seem to have lessened the flavor somewhat too...but they did lessen the transmission of microbes I suppose...but I do not think they took everything into consideration when they started approving those, I do not think they did enough long term testing...But that is just my opinion based on my studies of this kind of stuff, I have no evidence and it is just an observation and evaluation.  I still buy much of my food from the store.

They approved the use of Trimethylglycine on lettuce now to extend shelflife, which is probably better than the other man made chemistry they were using.  But I wonder where they are getting the TMG from,  But in my opinion, it is most likely safer than what they were using before...not positive, but maybe it is.

(01-31-2026, 11:50 PM)rickymouse Wrote: It is not cheaper if you have to eat twice as much of something to feel full and satisfied.

many good points thank you! especially concerning spray vegetables for shelf life, i have noticed they say "organically grown" now which leaves big loophole for putting wax and preservatives on after they are grown!

but flavour yes seems to go with nutrients and grain or grass fed for meat makes a difference. also in veggies whether soil is alive or it is all chemical spray nutrients. notice this especially with tomatoes! even heirloom are tasteless if not grown in living soil.

and feeling full! really food gives more 'bloated' feeling that full and satisfied now. is this lack of flavour or lack of nutrients or things they add to make you not feel full and eat more i wonder.

thank you many where those who remember what 'real' food was like when milk had cream on the top and bread was not horrible even the wonder bread. some day we will get to where no one remember, sad.


also mandela effect universe hop seems to get closer and closer to simulation with every shift
soon it will have always been fake all along mamory is illusion

I think it is also at least partly by design to be more consistently the same in flavors. While organic grown food had variation in both look and taste from plant to plant or animal to animal, modern industrialized farming is striving for consistency. This has bread out minor variations in foods that make them interesting to taste. Genetic modification for longer shelf life, insect and disease reistance has also lead to more of a consistent outcome. 

I also read an article recently that some chemical fertilizer ingredients build up in the soil through continuing use and that changes the chemical balance of the soil. This killes the biological diversity of the soil bacteria. The soil becomes less alive and more consistent with time of use of the chemical fertilizers. 

Then again, the forever chemicals that have been building up in the soil could have a lot to do with it. Theoretically Teflon should have no taste being pretty much inert.

(01-31-2026, 04:49 PM)UltraBudgie Wrote: hello there is food that is tasteless that didn't use to be!

it used to have zing and aftertaste and be satisfying in way that is not any more

now why is this

well here is expanations theories any why you share your opinion:

- it is the covid it did something
- it is frankenfood and capitalisms
- we mandela effect jumped to other timeline with bland food
- it is drugs they put in to make unsaisfy and eat more so fat and sell drugs
- it is simulation like in matrix they couldn't make chicken

now perhaps the covid no taste thing is coverup for something else! oh it could also be some kind of warfare?

what, do you think and your experience?

also there is company sysco that has all restraunt food supply has anyone looked in to them

Unfortunately, people don't 'test taste' foods especially in supermarkets where they are almost always pre-packaged. So, to get the sale, they concentrate on stuff which looks good. Consequently, taste comes in a poor second.

Also, with processed food it's a constant competition to achieve a consistent and usually over seasoned result. If they push the salt up to max, some people don't like it because it is too salty, so they leave it over-salted, but hide the excessive taste by masking it with other seasonings, like sugar, or some sort of food acid, or both.

Pretty soon, everything is seasoned up the whazoo, so everything ends up having about the same taste and the 'natural' food tastes just get lost in the mix.

(02-01-2026, 12:05 AM)UltraBudgie Wrote: many good points thank you! especially concerning spray vegetables for shelf life, i have noticed they say "organically grown" now which leaves big loophole for putting wax and preservatives on after they are grown!

but flavour yes seems to go with nutrients and grain or grass fed for meat makes a difference. also in veggies whether soil is alive or it is all chemical spray nutrients. notice this especially with tomatoes! even heirloom are tasteless if not grown in living soil.

and feeling full! really food gives more 'bloated' feeling that full and satisfied now. is this lack of flavour or lack of nutrients or things they add to make you not feel full and eat more i wonder.

thank you many where those who remember what 'real' food was like when milk had cream on the top and bread was not horrible even the wonder bread. some day we will get to where no one remember, sad.


also mandela effect universe hop seems to get closer and closer to simulation with every shift
soon it will have always been fake all along mamory is illusion

If you need nutrients, whether it be vitamins, mineral complexes, or just chemicals your body needs to remain healthy, if you get what you need your craving for that chemistry will disappear.  So you get satisfied and the hunger goes away.  I researched that and found some metabolic experts that had written articles on it years back.

So why are people getting fat?  They have to eat twice as much to feel satisfied, which means they are absorbing more carbs and sugars and even lipids that wind up occupying fat cells.  A fat cell is like a balloon, if the liver cannot process all of it or if there is no need for it, the body sticks it into fat cells for later.  The fat cell also has stem cells in it's structure, those stem cells can be used by our bodies to create other cells when the fat cell is no longer needed.  I think the stem cell is released when the body creates hydrogen peroxide and those stem cells can go fix things like the skin if you are cut, or a damaged muscle cell if needed.  Some white blood cells create H2O2 at the site of a cut to help us repair. 

When we put hydrogen peroxide on a wound, it disolves the damaged cells and releases the stem cell which helps to heal the wound.  But if you keep putting it on the cut, it keeps having to start over again, so one or two  times is good, but not repeatedly.  The cut won't heal properly.  Yarrow contains hydrogen peroxide, it was used as a medicine for a very long time for stimulating repair.  But again, it should be used just a few times and not be overused.  There are other natural antimicrobial chemistries to use along with many antimicrobial creams and treatments to use after doing the hydrogen peroxide wash.  This is actually known in medicine....but I never ever had a doctor tell me to just use it once or twice to clean the wound.  You would think doctors would explain this to you so you did not overdo the hydrogen peroxide treatment...but I suppose that would be bad for business.

Most of the medicines we have have been created by studying natural things in nature.  But you cannot patent nature, so they make it so they can make money from selling their products and services.  The medical symbol we have as our symbol of medicine is the symbol of Hermes, the symbol of commerce, one snake is the symbol of medicine, not two.

(02-01-2026, 04:05 AM)chr0naut Wrote: Unfortunately, people don't 'test taste' foods especially in supermarkets where they are almost always pre-packaged. So, to get the sale, they concentrate on stuff which looks good. Consequently, taste comes in a poor second.

Also, with processed food it's a constant competition to achieve a consistent and usually over seasoned result. If they push the salt up to max, some people don't like it because it is too salty, so they leave it over-salted, but hide the excessive taste by masking it with other seasonings, like sugar, or some sort of food acid, or both.

Pretty soon, everything is seasoned up the whazoo, so everything ends up having about the same taste and the 'natural' food tastes just get lost in the mix.

I remember when they used to have peanuts in a big bin and a trash can on the side so people could open a peanut and see if it tasted stale before buying them.  Also grapes, you had a pile of them in the open cooler, everyone would taste them before buying them....that was before they got sprayed with some white powder to extend the shelf life, a powder you are supposed to rinse off before eating.

I still smell the pineapples in the store before buying them, but now you cannot smell the apples or pears anymore because of the chemicals they use to keep them from over ripening.  same with other fruits, you can barely smell oranges anymore.  And corn on the cob was another thing you could smell.  You could smell the sweetness or something, it is hard to explain the smell of good corn.  It has a distinctive smell when it is ready to pick.

It was way more interesting in the old days.

When you wash celery, good stuff almost smells like black pepper, but most commercial stuff smells like bitter smelling or like malathion or organophosphates.  Yes, I grew up on a farm and know the smells of many of the chemicals they used.

Not only tasteless, but even worse, tastes wrong.
Especially meat and fish.