FOOD OVER 50

Aging & The Loss Of Taste

There are no spectacles or hearing aids for our taste buds, but there are two important things we can do to maintain the enjoyment of our meals. One is to pack more flavors into our food without grabbing the saltshaker. The other is maintaining excellent oral health. Host David Jackson has chosen two spectacular recipes that exemplify the first. Fortified Marsala wine is a highly distinctive flavor and he uses it in his pork tenderloin Marsala, rife with garlic, shallots and mushrooms, accompanied by whole wheat spaghetti with spinach, to prepare a memorable meal. Then there are mango chicken brochettes. The sweet perfume of this fresh tropical fruit, along with chili and ginger, really perks up taste buds and the big chunks of skinless chicken breast, onions and bell pepper that sizzle on their skewers. The other aid in combating loss of taste is healthy teeth and gums. That's why David visits with Palm Desert maxillofacial prosthodontist Dr. Christian Luzar, who explains the anatomy of our mouths, plus how and why saliva, and a healthy chew, have a lot to do with our continued flavor recognition. Also, dietician Elizabeth Kelsey backs up Christian's good information with more of her own during her "Second Helpings" segment. As to David's ending "Earn What You Eat" spot, what could be a more old school active lifestyle choice than bowling? It's low impact, good for leg strength, grip strength, hand/eye coordination and flexibility.